Italian shortbread or pie

Category: Confectionery
Italian shortbread or pie

Ingredients

dough
flour 400-450 g
butter 200 g
milk 150 ml
sugar 3 tbsp. l.
yeast 2 tsp
salt pinch
filling
lemon 1 PC.
orange 1 PC.
sugar 300 g
semolina 2 tbsp. l.

Cooking method

  • Italian shortbread or pie
  • Add sugar and yeast to warm milk, mix and leave for 15-20 minutes. Add a pinch of salt and soft butter to the sifted flour. Rub it into small crumbs with our hands.
    Italian shortbread or pieThen add the suitable yeast and knead a soft, tender dough. Cover the bowl with the dough and leave on the table to rest for 1 hour. An option is possible when the dough is placed in the refrigerator for 1 hour. I liked working more with the dough on the table.
    Italian shortbread or pieYou can make the filling in advance and leave it on for a while so that it stands and thickens. To do this, dip the lemon and orange into boiling water for 1 minute. Take out, cut into small wedges (including the peel) and peel. Grind in a blender or mince. Add sugar and semolina. When sugar is added, the filling will become liquid, after adding semolina it will thicken. If the filling is still runny, boil until thick and cool.
    Italian shortbread or pie Roll out the dough, sprinkling flour on the table. Cut off the rolled dough to make a square. We mentally divide the square into 4 parts. Two of which are cut into strips, as in the photo. We do not finish the first two lines so that the square is not completely cut off.
    Italian shortbread or pie Italian shortbread or piePut the filling on one part of the dough and smooth it out, leaving space, not reaching the edge. We close the filling with the opposite part. Next, we make a pattern of stripes, intertwining them one by one. But when molded in this way, a lot of dough is obtained on top,
    Italian shortbread or pie Italian shortbread or pie Italian shortbread or pie Italian shortbread or pie so I changed the recipe a bit. After the filling was covered with the dough, I put some more filling on top, and then I intertwined the dough strips.
    Italian shortbread or pieWe bake at 180 degrees for 30-40 minutes. Sprinkle the finished products with icing sugar.
    Italian shortbread or pie
  • Italian shortbread or pie

Note

I cite the ingredients of the recipe in full, as I found on the Internet. I made from half the norm for 200-225 g of flour. From this amount of dough, you can make one large cake or 5 small cakes (in this case, the dough must be divided into 4 parts, the fifth cake will be made from dough scraps).

gawala
What a beauty!!!
Gala
Thank you, Galina!
gawala
Gala, Galina, just a question. Which sand sheet thickness is preferable?
Helen
what a beauty!
Tatyana1103
Galina, very beautiful cake I love citrus pastries, especially in winter As soon as good lemons appear,

so far only old, dry, and even expensive

I will definitely do it, but now I am processing berries and seasonal fruits
Swetie
Oh wow cookie Gala, handles are gold
echeva
well finally !!!!!!!!!!!!!!!!!!! taking off my hat!!!!!!!!!!!!!
Gala
Quote: gawala

Which sand sheet thickness is preferable?
Galina, I rolled out 2-3 mm thin enough. Can be up to 5 mm. The dough is tender, the main thing is that it does not break.

Quote: Tatyana1103

As soon as the good lemons appear ...
Tatyana, one lemon is enough here

Quote: Tatyana1103

but now I am processing berries and seasonal fruits
but this is a very good reason





Thank you girls!
gawala
Quote: Gala
2-3 mm. Can be up to 5 mm.
I just have two rolling pins with height limiters ..
Svettika
Galina, yes, a masterpiece! And also a strip to a strip - so neat! Such a cut is beautiful and appetizing! Thanks for the pleasure! To bookmarks!
francevna
Galina, do not take your eyes off the cake!
Everything is right under the ruler! Gold pens!
After all, you can apply another filling here
gala10
Checkmark, how beautiful it is ... Thanks for the recipe!
Rituslya
Oh! My very first emotions too, which is incredibly beautiful!
A miracle, not a cake!
If I am going to cook, then only with an open page for the recipe, so as not to confuse anything.
Very nice!
Galina, Thank you so much!
Gala
Quote: gawala

I just have two rolling pins with height stops ..
ABOUT! I don’t have any, so I’ll roll it out as it goes

Quote: francevna

After all, you can use other filling here.
Another one is also possible. Only some not fluid.
And I don't want to change anything here, the filling is painfully good, and it goes well with the dough.

Girls, Svettika, francevna, gala10, thanks for stopping by!
flame
Very nice shape of the cake, thanks, but why did you call this dough shortbread?
Gala
To be precise - sandy yeast
flame
Gala,
Lerele
Gala, Super, as always!!!!

Ladies, be careful with lemon and orange peels, almost everywhere we have advertisements in stores that the peel should not be used, it is treated with something poisonous. You can only bio.
Kalyusya
How lovely! And your favorite lemon filling!

Galya, confess! Are you a perfectionist?
forma 62
I'm baking a pie. Made a gag. Lemons are not allowed. Filling: fresh plum slices, starch under the plum to absorb the plum juices, sugar on the plum. I divided the sugar norm, which was intended for the lemon filling according to the recipe, as follows: 200 g into the dough (whipped with soft butter), sprinkled with plums 100 g. We are waiting, s !!! Well, she braided it wrong ...
Ikra
Gala, very nice cake! Very very! You can just admire the beauty. But the filling in it is my favorite, so the horror, how I want to do it !! Even with a diet)
forma 62
Delicious, unusually tender cake !!! Thanks for the recipe !!! Very quick preparation, eaten even sooner!
Borkovna
I was very impressed by the appearance of the cookies and of course the taste! Galina,thanks for the recipe!
Gala
Quote: Kalyusya

Galya, confess! Are you a perfectionist?
sometimes ...
Quote: forma 62

I'm baking a pie. Made a gag ... and braided wrong ...


Quote: forma 62

Delicious, unusually tender cake !!!
forma 62, here is the speed: already baked and eaten
Quote: Ikra

But the filling in it is my favorite
Ikra, and mine. I fell for her and, of course, for the form

Quote: Borkovna

Very impressed by the appearance of the cookies
just about, and I say
Aljona
What a beautiful cake !!!
Bravo!
Alycha
What a beauty !!!!! Maybe someday my kenwood will come back from the repair - I will !!!!!
Gala
Alycha, Aljona, Thank you!
Quote: Alycha

Maybe someday my kenwood will come back from the repair - I will !!!!!
Alycha, get well kenwood, but this recipe doesn't need it. The dough is kneaded by hand in 2 minutes.
ANGELINA BLACKmore
A-a-a-a-a-a ... Ka-a-ak Hello-oh-oh !!!
Piano
Quote: Gala
We do not finish the first two lines so that the square is not completely cut off.
Very interesting, I already put the dough and made the filling and got stuck. Which of the lines is the first two and how can you not completely cut them ?!

Help! Sos! Proofing dough!
Kalyusya
Elena, Italian shortbread or pie
Well, look: everything is clear. The bottom square looks at us from the corner. In the center of 1 cm, the cut lines do not reach each other.
Piano
KalyusyaThank you, now I see that I didn’t think so.

And pinch the sides of the large square, and the strips along the edges too? The filling won't run away?

I've never done this, I'm afraid to spoil
Kalyusya
We pinch the large square, you can see it in the photo too. The stripes are slightly pressed, as I understand it.

I bought lemons, but for now we are finishing the charlotte.
Evgeniya
Gala, Galina, unreal beauty and yummy!
Quote: Gala
I cite the ingredients of the recipe in full, as I found on the Internet. I made from half the norm for 200-225 g of flour. From this amount of dough, you can make one large cake or 5 small cakes (in this case, the dough must be divided into 4 parts, the fifth cake will be made from dough scraps).
I want to clarify. Are 5 cakes from the full recipe norm or half? And further. What size blanks do you roll out?
Gala
Kalyusya, Galina, thank you for your timely help!

Quote: Piano

And pinch the sides of the large square, and the strips along the edges too? The filling won't run away?
Piano, you can pinch for peace of mind. On the video on the Internet, the author pinches. My filling never ran away, I didn't pinch it, maybe I just pressed the dough a little.

Quote: Evgeniya

I want to clarify. Are 5 cakes from the full recipe norm or half? And further. What size blanks do you roll out?
Evgeniya,
I made from half the norm for 200-225 g of flour. From this amount of dough, you can make one large cake or 5 small cakes
I can't say for sure now, but small cakes measuring 7-8 cm are obtained from a square of about 15x15. Pie - about 28x28 square
Piano
Phew .... I already. I did it, I tried it. I had a very large and juicy orange, respectively, a lot of liquid filling which boiling did not save, I had to add a third spoonful of semolina.
Out of a full portion, 8 pieces are about 10 * 10 cm and one larger 17 * 17. I didn't risk a big pie - it's unclear, if I want to make a whole baking sheet, I'll have to roll out the blank on the whole table
And then with a heavy filling how to transfer it ???
Limited to pies.
Despite honestly cooking both lemon and orange, the filling tastes a little bitter.
The pies were baked for literally 15 minutes. I ate something that hadn't cooled down, I liked it very much.




Italian shortbread or pie
forma 62
Out of the entire portion of the dough, for 450 g. Flour (flour had to be added, it was a very tender dough), the workpiece was rolled out on 2 silicone mats, as it was braided, I pulled out one rug, dragged it neatly onto a baking sheet with low sides on one. Yesterday they ate fiery hot. Today I ate a piece of cooled, well, very tender dough, it melts in your mouth
Italian shortbread or pie

Italian shortbread or pie
Gala
Girls, Piano, forma 62 , thanks for your reports!
Quote: Piano

And then with a heavy filling how to transfer it ???
Yes, a large cake is very difficult to transfer, it is tender and can easily fall apart, therefore, either roll it out on baking paper (which is not very convenient), or make it medium in size.
Quote: Piano

Despite honestly cooking both lemon and orange, the filling tastes a little bitter.
I cooked for literally 1 minute, I didn't feel bitterness in the filling. You can only keep half of the orange and half of the lemon.
Quote: Piano
I had a very large and juicy orange, respectively, a lot of liquid filling which boiling did not save, I had to add a third spoonful of semolina.
For the first time I also got a very liquid filling, even after adding semolina, I had to boil it down. Boiled well. Then I did without cooking, the filling turned out to be the desired consistency, as in my photo. If you add it within reasonable limits and spread it, stepping back 0.5-1 cm from the edge, it will not flow out.
Quote: forma 62

Of the entire portion of the dough, 450 g of flour, (flour had to be added, the dough was very tender), the workpiece was rolled out on 2 silicone mats,
What a bold, full portion at once. This is the first time I make only half of the norm. And I always take less flour than in the recipe. so I don't add all the flour at once. Here it took me 200 g, the dough turns out to be very soft, but I did not add flour, I added about a spoon already when rolling the dough on the table.
forma 62
I'm not brave ... There are five of us and everyone is eating ... eating ... the full portion went into the stomachs in 15 minutes .. I barely managed to hide three pieces for my husband who fell asleep early, 1.5 pieces survived before her husband arrived ... and all the courage ...
Jiri
forma 62, and two husbands? Asleep and arriving late?
Kalyusya
Quote: Jiri
Asleep and arriving late?
to the kitchen for a pie.
will beat
Jiri
Kalyusya, Galina, I didn't finish
lettohka ttt
Gala, Checkmark, and recipe and molding, and photo Masterpiece !!! : hi: Thanks!
nut
Girls, I'm looking and thinking, but what if one square, which is superimposed on top, is removed altogether and immediately weaves in strips - not so much dough will turn out, less calories
Gala
Jiri, Kalusya , fulyugans Better bake the pie

Quote: nut

Girls, I'm looking and thinking, but what if one square, which is superimposed on top, is removed altogether and immediately weaves in strips - not so much dough will turn out, less calories
nut, you can do this, but the calories will not decrease from this, what can be cunning here
I edited it for myself, making a recipe with two layers of filling.
Nastasya78
Class! Super!! Beauty and deliciousness !!!
Gala
Thank you, Nastasya78!
Ava11
Galina, thanks for the recipe. Italian shortbread or pie
Made a full portion. Lemon, orange filling. I rubbed the zest on a grater, then cut off the white bitter part, cut it, removed the seeds, chopped it with a blender and added sugar and semolina, it was liquid, I checked it to be sure and added a little starch. It turned out to be delicious citrus jam. A little left, spread it on the bread - well, very tasty. I think the pie will be delicious too. I'll cut it tomorrow.
francevna
Ava11, Alla, it turned out beautifully, well done!
Gala
It turned out well, thanks for the photo!
Quote: Ava11

I think the pie will be delicious too. I'll cut it tomorrow.
Alla, happy Birthday! And the pie was cut, how does it taste?

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