John Myers
Ingredients for 1 servings:
- 500 g wheat flour
- 1 cube of fresh yeast
- 250 ml water, warm
- 50 ml olive oil
- 1 pinch(s) salt
- 1 pinch(s) of sugar
- 1.2 kg grapes, light, not too big
- 300 g cream cheese
- 200 g crème fraîche
- 75 g sugar
- 4 tbsp cornstarch
- 1 egg(s)
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 25 minutes
not too sweet, delicious with Federweißer
Make a dough from flour, yeast, water, oil, salt, and sugar. If it’s too sticky, add a little more flour. If it’s too floury, add a little more oil until a nice, smooth ball forms. Cover and let rise in a warm place for at least an hour, until it has increased in volume significantly. Divide the dough ball into two roughly equal halves. Roll out the first, slightly larger ball, place it in a baking pan (preferably square, measuring approximately 40 x 27 cm), and pull up the edges slightly. For the topping, halve the washed grapes, mix with the cream cheese, crème fraîche, sugar, starch, and egg, and spread over the base. Roll out the other dough ball and place it on top. Bake at 200°C (top/bottom heat) or 175°C (fan oven) for about 45 minutes. For an even savorier dish, add half a teaspoon of Italian herbs to the dough, omit the sugar from the filling, and add a small pinch of salt instead.
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