Quick Pie with Peaches and Yogurt

For this cake, you can use almost any fruit and berries: apples, pears, apricots, cherries, currants, raspberries. Try making a vegetable version of the pie, such as courgettes or zucchini. In this case, add salt, pepper and aromatic herbs instead of sugar and vanilla.

Ingredients

• 500 g puff yeast-free dough
• 600 g peaches (canned)
• 500 ml yogurt
• 1 egg
• 4 tbsp. l. Sahara
• 3 tbsp. l. semolina
• vanilla pod

Directions

1. Defrost puff pastry if it has been frozen. Roll the dough into a baking sheet-sized layer, rolling the pin from the center to the outside in short strokes.
2. Transfer the dough to a baking sheet and flatten to form small sides. Sprinkle with semolina evenly.
3. Combine yogurt, eggs and sugar in a bowl. Cut the vanilla pod lengthwise with a sharp knife and scrape out the seeds. Add them to the yogurt mixture.
4. Cut the peaches into wedges and place on the dough.
5. Gently pour the yogurt dressing onto the pie.
6. Preheat oven to 180 ° C. Bake the cake for 20-25 minutes. - the edges should be golden and the filling should thicken. Cool the pie on a wire rack in a baking sheet, then cut and transfer to a platter.