Add the ricotta and sugar, stir with your hands into crumbs.
Add kefir and knead the dough.
It turns out plastic and does not stick to the hands.
If the dough is very steep, then add a little more kefir.
Divide the dough into four equal parts, cover with a film and leave to "rest" for 30 minutes.
Take a piece of dough and roll it out thinly (about 0.3 cm thick).
In cherries add 2 tablespoons with a slide of sugar and 1 table. a spoonful of starch.
Mix the currants with cranberries and add 2 tablespoons of sugar and 1 tablespoon of starch.
It turns out two galettes with cherries and two with currants and cranberries.
I took a frozen berry, thawed it before use and drained the juice.
On the rolled out cakes closer to the center spread the filling, leaving room for bends, about 3-4 cm.
Pinch the edges, get these wonderful galettes.
Grease with egg and sprinkle with chopped walnuts.
Bake in the oven at 180-200 C for 30 minutes, or until the dough is browned.
Bon appetit, enjoy your tea!
Such biscuits can be made with any berries and fruits.