Ava11
Galina, thanks for the compliments! As you understand, I cut it for the festive table today. Rich citrus taste, harmonious balance between dough and filling. I was afraid to put in a lot of the filling so that the pie would not drip. But in fact it turned out like a cake. I liked your pie very much. My mom asked me how it was going. How, how- Checkmark taught us all, for which I thank you again!




Italian shortbread or pie
And here is the cutter. Galina baked for the first time, but she is very pleased with the result, and the shortbread dough itself is delicious.





Next time I'll put more filling like yours!
Kokoschka
Quote: Gala
Italian shortbread or pie
Oh, how I love this 💞 Thanks for the recipe! 👍👍👍
Gala
Quote: Ava11

And here is the cutter
Alla, the cut shows that everything is done correctly, both the dough and the filling

Quote: Ava11

Next time I'll put more filling like yours!
you can safely put more fillings.
Quote: Kokoschka

Oh how I love that
Lily, peki!
Kokoschka
Gala,




Gala, Galina, but how do you have such smooth flat spots on top of them sag. The cake can be directly in the culinary book, so smooth and beautiful !!!!!!!
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Ikra
Gala, Congratulations!
Umka
Gala, CONGRATULATIONS!!! 🌹🌹🌹🌹🌹🌹🌹
Iri55
Very cute cakes.
Congratulations
Gala
Thank you, Chef! I am very pleased
Girls, Ikra, Umka19, Iri55, Thank you!
M @ rtochka
I sit behind the fence I read in the bushes, get ready to bake
Very attractive cakes!
Galina, Congratulations on the victory!!
gala10
Checkmark, congratulations on another victory! You're the best!
Kokoschka
Gala, congratulations on a well-deserved victory !!!
Pebble once again ask for subtleties in cutting stripes, no? So flat
Gala
Quote: M @ rtochka

I sit behind the fence I read in the bushes,
Dariait's time to get out and bake
Check mark, Thank you!
Quote: Kokoschka

Once again, I will ask you no subtleties in cutting stripes? So flat
Lily, sorry, I didn't see your question before
The hand did not flinch Yes, there are no subtleties here, I cut it with an ordinary wheel for cutting dough, in the photo it is.
Yutan
Checkmark, congratulations on your victory! My cake is in the oven. Made from a whole portion of flour. Had a problem dragging the big pie onto the baking sheet! I didn't realize right away, I had to tinker. But nothing happened. The sample has not yet been removed. My husband tried the filling, praised it.
Thanks for the recipe !!!!!
Gala
Tatyana, did you make one pie out of the whole norm? It is very difficult to transfer such a baking sheet to a baking sheet. And the entire dough norm makes three medium-sized cakes (the third of the dough scraps).
Tatyana, will you show me the pie? Interesting.
Kara
Checkmark, can you replace semolina with semolina?
Gala
Irin, sure you may. Here semolina is needed only as a thickener, you can not add it at all, but then it is good to boil the filling so that it does not flow and is thick enough.
Kokoschka
Gala, thanks Galya!
When I get to the stove, I really want to bake, I love pastries with citrus filling!
Kara
Checkmark, can you ask an even stupider question than the first? Can I leave the dough in the fridge overnight? Chot I mixed everything, but I don't have time to bake today
Wiki
There is nothing! It's not yet eight, so before midnight it will not only be baked, but eaten. Just a photo first, and then
I really want to see the second perfectionist pie, especially for those whose hands are growing from the wrong place, that is, to me
***
If I did it, I wouldn't even give it. I would just sit and admire.
GalaThank you for showing such beauty!
Gala
Quote: Kara

Can I leave the dough in the fridge overnight?
Irina, I don't know In one of the recipe options, it was recommended to put the dough in the refrigerator for 1 hour, but I don't know how about a longer period. I think you can try.

Wiki, Thank you! In fact, the cake is very easy to make.
Kara
Checkmark, came with gratitude! This is just a find, very tasty! The dough is very pleasant to work with, it lay in my refrigerator overnight, it seems to me that it became even better. Before working with it, I warmed it for about 40 minutes at room temperature. I did it on Makfa, 400 gr seemed enough to me, I decided that if necessary I would add flour when rolling. And so she did.
And with the filling, Monka was not self-serving, I didn't want to put semolina, but put 4 grams of NH pectin. The filling turned out to be insanely tasty, it did not flow even from unpinched cakes.
Of course, I had to tinker with artistic weaving, but the result was worth it. Take the job!

Italian shortbread or pie
Italian shortbread or pie
Italian shortbread or pie

Both the dough and the filling are definitely bookmarked! I will definitely repeat

Aaaaa and congratulations on a well-deserved victory!
Helen
Kara, Irinka, well, you are handicraft !!! How cool you did it
but I still can't take it ...
Gala, Congratulations on the victory!!!
Kara
Quote: Helen
but I still can't take it ...
You shouldn't have it This is delicious! Ooooooo !! My yesterday everything gobbled up gobbled up, cracked behind the ears. Even I could only use the kusman, because I could not resist, there was such a scent in the house during baking! Today they demand more
Helen
Quote: Kara
It is you in vain
yes I take it, I take it already ...
Gala
Irina, the cakes turned out to be excellent, although they could not be different for such a craftswoman like you. Thanks for the photo!
I also made from Macfa. Thanks for the experiment, I will know that the dough can be left in the refrigerator overnight, it is sometimes very convenient. And you came up with the filling perfectly.
With flour, too, it is correct, it is better to sprinkle it a little when rolling, I also brought it out empirically.

Elena, thank you!
Kalyusya
Galya, take my report too. I made a full portion, it turned out 9 pieces + from the last scraps I swaddled a single-layer long "doll". But the camera was discharged at that time, so what was left.

Italian shortbread or pie

The filling is delicious, about 200g left. But, in my opinion, flour swelled, a dense dough turned out.
And it’s so delicious, I’ll repeat, even though it’s dreary to braid these pigtails.
Zhannptica
I saw Helen on Instagram, ran as fast as she could, class !!!!!
I didn't understand about semolina. A couple of spoons in a cold, ground orange?
Tomorrow!
Well, there are no oranges or lemons ...
Thank you, Checkmark !!!
Anna67
Quote: Zhannptica
A couple of spoons in a cold, ground orange?
Well yes. I have a lime. With three spoons already worth it and does not want to thicken - you will probably have to cook.
Helen
Did !!! Cool cookies or pies ... !!!! I also made the dough in the evening yesterday and made the filling yesterday with agar-agar, without semolina ... I made a full rate, 400g flour in the dough and 50g was spent on dust ... the filling just went away, it turned out 10 pieces. and little cakes with leftovers ..
Italian shortbread or pieItalian shortbread or pieItalian shortbread or pieItalian shortbread or pie
Gala
Quote: Kalyusya

Galya, take my report too.
Galina, report accepted! It turned out great!
Quote: Kalyusya

But, in my opinion, flour swelled, a dense dough turned out.
And it’s so delicious, I’ll repeat, even though it’s dreary to braid these pigtails.
The first time I also did it with the dough slightly missed, I made it according to the recipe, but I was scared that the dough was very soft, I added flour and as a result I got a dense dough, I barely braided it, I thought it would break. When it is soft, it is very plastic to weave it is a pleasure, so it is better to add flour when rolling.

Quote: Anna67

With three spoons already worth it and does not want to thicken - you will probably have to cook.
apparently there was a lot of juice in the lime.
Quote: Zhannptica

I didn't understand about semolina. A couple of spoons in a cold, ground orange?
Tomorrow!
yes, in a cold, ground orange.
Jeanne, look at how the girls made the filling, maybe you will like this option more. Once the filling turned out to be very liquid for me, and the semolina did not help, I had to cook it. And then for some reason everything thickened without any problems. Depends on the juiciness of the food and the degree of chopping.
Helen, super! Thanks for the video, it will help a lot.
Anna67
Thanks for the recipe.
I prepared it. 4 cakes came out of half the norm. I will definitely repeat it, because it is delicious, even though I overexposed them in the oven and it turned out to be so suburban that it’s a shame to upload a photo. Probably did not take into account that she was small and the tena was close, and was too lazy to follow.
And such beautiful stripes did not work, although molding seems to be nowhere easier. Probably a ruler or square template you need
Gala
Anna, taking into account all the nuances, next time everything will turn out as it should
Ilmirushka
I want those with meat
Gala
Ilmirushka, this is a completely different song. You can take the idea of ​​molding, the dough should not be sweet and, I think, not shortbread.
Ilmirushka
Quote: Gala
not shortbread.
100%, but I like the idea, I have to try it with a puff
Kara

Quote: Zhannptica
I didn't understand about semolina. A couple of spoons in a cold, ground orange?
Girls, suddenly someone will come in handy. If you make a filling on pectin or agar instead of semolina, it must be boiled (filling). I added pectin "according to the textbook" - I mixed part of the sugar with pectin, as soon as the ground citrus fruits with sugar boiled, added sugar with pectin, mixed, let it boil. Very tasty and stable filling turned out After 11 cakes, the filling remained about 1.5 tbsp. spoons. So I didn’t have time to look back, she was immediately devoured with a bite of tea
Piano
Quote: Kara
pectin added "according to the textbook

How much? Specify pzhlst
Kara
I actually wrote
Quote: Kara
and put 4 grams of NH pectin.
Wiki
Kara, thanks for the pectin. I'm going to make such cakes, but somehow I don't really want with semolina either. I have nothing against the semolina itself, but not in cream or filling.
Anna67
And I just thought that it would be nice to have more semolina. But that's another story too. But in the stated proportion, it is not noticeable in any way - neither by the taste, nor by the tooth.
Kara
Anya, I didn’t use semolina not because of its taste, I simply didn’t have it, and in our family no one eats it at all. Therefore, buy kg to use 2 tbsp. l. for a specific recipe, I didn't. So pectin was born, I thought it couldn't get any worse
Anna67
Kara, I am for Wiki wrote that it is not noticeable. Although I almost thought about starch and pectin about so much juice and little pulp in the lime. So thank you for the information too.
Waist
And I didn’t come to the point of cookies. I decided to make the filling in advance, only oranges, a double rate: semolina (from Durum wheat) refused to absorb the juice and thicken the filling, I had to cook it. As a result: we got a "bucket" of orange semolina porridge. Nobody wanted to eat with the zest, they don't like the taste. And here I am, two ... no - I ate orange porridge for three days
It is delicious! But it also adds vigor and strength
Maybe ... someday ... and I'll make cookies

BUT !!! people with sore joints should not get carried away with citrus fruits.

Kara
Quote: Anna67
Although I almost thought about starch
Nenene, you don't need starch in fruit fillings! Will beeeee Starch can be in a composition where there are dairy products, but not fruits. There is either gelatin or pectin or agar
Anna67
Karahow so? Berry starch is sprinkled and it seems okay ...




Quote: Waist
three days ate orange porridge
You could have made a cream! Or also not in honor?
Kara
Quote: Anna67
Kara, how so? Berry starch is sprinkled and it seems okay ...
Well, not everything, and to whom as Mine do not eat at all!
Svetlana Mazqarovna
Helen, Thank you for the video . With a tape measure in the kitchen - this is aerobatics, I burst out laughing, the singing of a parrot for the mood, now I won't forget how to mold, I will remember right away.
Helen
Quote: Svetlana Mazqarovna

Helen, Thank you for the video . With a tape measure in the kitchen - this is aerobatics, I burst out laughing, the singing of a parrot for the mood, now I won't forget how to mold, I will remember right away.
gawala
Quote: Svetlana Mazqarovna
With a tape measure in the kitchen - etta aerobatics
I, too, often measure something with a ruler or tape measure (which is at hand) and cut off. I cut Belev's marshmallow only along a ruler, having measured and marked the required distance in advance.
Helen, Thank you for the video. Very clearly. And the parrot (?) Is lovely, as it chirps.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers