Srpska Pita sa Višnjama

Pita is Serbia's much-loved pastry tradition — thin sheets of stretched dough (or filo) wrapped around sweet or savoury fillings. The sour cherry (višnja) version is a summertime celebration found in every Serbian grandmother's kitchen, showcasing the country's abundant stone-fruit orchards.

Serves: 6

Ingredients

• 500g (1 lb 2 oz) fresh or jarred pitted sour cherries (višnje), drained
• 120g (½ cup + 1 tbsp) caster sugar, divided
• 1 tsp ground cinnamon
• 2 tbsp (20g) fine semolina or breadcrumbs
• 8 sheets filo pastry (about 270g / 9.5 oz)
• 80ml (⅓ cup) sunflower oil or melted butter, for brushing
• Icing sugar, to dust

Instructions

1. Preheat the oven to 190°C (375°F). If using fresh cherries, toss with 80g (⅓ cup) of the sugar and let macerate for 15 minutes, then drain off excess juice. If using jarred, drain well.
2. Mix the drained cherries with the remaining sugar, cinnamon, and semolina. The semolina absorbs excess moisture and keeps the pastry crisp.
3. Lay a clean kitchen towel on your work surface. Place one sheet of filo and brush lightly with oil. Layer a second sheet on top and brush again. Repeat until you have four layers.
4. Spread half the cherry filling along the long edge of the pastry, leaving a 3 cm (1 in) border. Roll up tightly into a log using the towel to help. Coil the log into a greased 28 cm (11 in) round baking tin or leave as a straight roll on a lined baking tray. Repeat with the remaining filo and filling.
5. Brush the tops with oil and bake for 30–35 minutes until deep golden and crisp.
6. Dust generously with icing sugar while still warm and serve with whipped cream or smetana.

Cook's Notes: Jarred sour cherries in light syrup work beautifully — drain them thoroughly and omit the macerating step. This pita tastes best slightly warm on the day it is made, but leftovers are still excellent at room temperature the next day.