Instructions
- Grease a 28-40 cm aluminum baking tin well. Roll out a rectangular sheet of pastry from the Viennese dough (about 650 gr.) and place in the tin, so that dough goes everywhere.
- Ferment for 35-40 minutes. You can see the dough rising uniformly.
- Coat with egg and sprinkle enough sugar everywhere and insert pieces of margarine in the 4X7 dough until the cold margarine reaches the base of the dough.
- Insert the cherries in between the margarine pieces.
- Bake at 180°C for 25-35 minutes (until the sugar caramelizes).
