Fillings for sweet pies, cheesecakes, pies

[Roll filling]

Roll filling

1. Grind raisins and walnuts in a meat grinder, mix the mixture with steamed poppy seeds, add sugar to taste and a little jam (best of all, apricot) for connection.
Yeast roll filling recipe from my childhood.

2. Grind raisins, nuts, dried apricots and other appropriate dried fruits in a meat grinder, mix with honey.
A recipe from a magazine.

Yesterday, on a culinary site, I saw another option for the filling - to spread the layers of rolls with just thick jam or jam.

Yes, it seems to me that after such experiments with rolls and fillings, you can try any fillings, up to combined ones, just choose the right ratio of products and so that they are not heavy and liquid.

You can also have such fillings: from chocolate, cinnamon, poppy seeds + dates, apples or boiled condensed milk

Do not forget about the cheesecakes - cottage cheese 8-9% + sour cream 30% + powdered sugar + vanillin),
about buns with cinnamon, walnuts and raisins

Apples with raisins ...

Apples passed 3 times through a juicer without seed chambers and branches, with sugar and cinnamon.

[Bagel]

Bagel, can I ask you in more detail about apples with raisins?

Furniture, and why put apples through a juicer? Can this process be replaced with something?

In general, recipes with apples are all interesting to me, otherwise they do not climb in their raw form, marshmallows and jam are prepared for two years in advance, and apples are not over ...

It turns out something like mashed potatoes, but not so liquid. And I never got a liquid filling - everything falls apart ...

In principle, you can grind with anything and squeeze a little.

So, apples with raisins.
We clean the apples, cut them into small pieces, add the washed seedless raisins, add sugar and cinnamon to taste, mix.

As for the proportions - well, it's a matter of taste. This is not bread, careful measurements are not required here ..
I like apples with raisins somewhere in the ratio of 2 parts of apples to 1 part of raisins ..

The other day I made a roll of 2 packages of ready-made jelly, I found a recipe at the Cookery.
I smeared the surface of the baked layer with sour cream, then evenly spread the cheese mass, into which, if desired, you can add so many goodies ...
But even without them it turned out delicious, the improvisation was a success.

[Apple filling:]

Apple filling: Cut the peeled apples into slices, put in a saucepan, sprinkle with sugar, add 2-3 tbsp. l. water and cook over low heat until you get a thick jam.

This filling is for sour, unleavened and puff pastry pies, as well as for apple puffs or apple donuts.

The filling can also be made from raw apples. To do this, sprinkle the peeled and chopped apples with sugar and use as a filling.
For 1 kg of apples - 1 tbsp. Sahara.

You can add starch or jelly powder to the apple or plum filling.

Poppy filling: Rinse poppy thoroughly in cold water and sift beforehand. Then boil with boiling water and let stand for 7 minutes. Then brew again and let stand for 4 minutes.
The water should be drained. Dry and crush poppy seeds in a mortar. Add sugar, honey and bring to a boil.

Rhubarb filling :
For 350 g filling: 5 rhubarb stalks (about 500 g), 3/4 cup granulated sugar, 1/4 tsp cinnamon, zest from 1 lemon.
Wash the rhubarb stalks with warm water, peel off the skin from the thickened ends of the stalks and remove the outer fibers.

Minced meat can be prepared in a variety of ways.

First way. Cut the peeled rhubarb stalks into small cubes, add sugar, aromas and, stirring with a spatula, bring to a boil; then refrigerate and use.

Second way. Mix the chopped rhubarb with sugar and aromatic substances, leave for a day to soak with sugar, stirring from time to time; then fold the rhubarb in a colander or sieve.
Use the resulting sweet rhubarb as a filling, and use the juice to soak the product or jelly.

Third way. Mix chopped rhubarb with sugar and aromatic substances and use without cooking as a filling for pies and pies.

[Dried fruit filling]

For sweet pies, my grandmother made the following filling:
Dried fruit filling

Dried fruits (apples, pears, dried apricots, prunes, any, to taste) soak in hot water (soften a little), mince, add a little of any jam.

Curd mince

1.
cottage cheese - 300 g
sour cream - 2 tbsp. l
eggs 1-2 pcs
sugar - 1 tbsp. l
flour - 1 tsp
salt -1/2 tsp
vanilla sugar - 1/2 powder.

2.
(for a large cheesecake)
cottage cheese - 600 g
sour cream - 1/2 tbsp
sugar - 3/4 tbsp
raisins -1/2 tbsp
eggs - 2-3 pieces
salt - 1 tsp.
vanilla sugar - 1 powder.

The curd is passed through a meat grinder, after which sour cream, eggs, sugar, raisins, salt, vanilla sugar are added and everything is thoroughly mixed until smooth.

3.
cottage cheese - 500 g
eggs (yolks) - 3-5 pcs,
sugar - 100 gr
orange zest 1 tsp

Rub the cottage cheese through a sieve, stir in raw yolks, sugar and orange zest.

[Filling of apples and peaches (nectarines)]

Filling of apples and peaches (nectarines)
Peel the apples, cut into small cubes. Cut the peaches (can also be peeled) into small pieces. Mix, add sugar.

Apple filling
Peel the apples, grate on a coarse grater. Add sugar.
Optionally - cinnamon and vanilla sugar.

For filling:
sorrel - 500 g;
sugar - 5-7 tbsp. l. (less sugar, more acidity).

Rinse the sorrel, dry it !, chop thinly, add sugar.

My grandmother made the filling for pies like this: without cutting the sorrel, threw it into boiling water and immediately took it out (in a colander), when the water drained, even squeezed it a little, added sugar. She said that "pies do not flow."

In general, so that pies with various fillings of fresh berries and fruits do not "flow", I add semolina everywhere. But I do not mix it with the berries, but first I sprinkle the dough a little, and then I put the filling.
Semolina swells well in liquid, and does not spoil the taste.

[Mashenka]

Thanks a lot for the recipe Mashenka ! I liked it very much.

I am very glad that I liked it! And next time try the filling with rhubarb (also called rabarbar). Today I baked this, we ate all the protish at a time.

That is, the dough is the same, only in the filling, finely chopped rhubarb with sugar. I also put in some strawberries from the freezer for smell, just like that, frozen and put. The result is such a pinkish strawberry-jealous filling. delicious.

[POPPY FILLING]

"I caught" from the topic "Useful kitchen tools":

Perhaps you should contact grandfather Pokhlebkin (I'm just delighted with him)

POPPY FILLING
Sift the poppy seeds, rinse in cold water, boil with boiling water, let stand for 5-7 minutes, brew again, leave for another 3 minutes, then drain the water, squeeze and crush the poppy seeds in a mortar, add sugar, honey or molasses and boil.
This is in the national cuisine.

But he writes in the dictionary:
First, rinse the poppy with warm water, then scald twice with boiling water: the first time, the water is immediately drained, the second - they hold for about a minute (You cannot hold the boiling water longer, as the oil is lost)

Then the water is squeezed out well, the poppy seeds are lightly ground in a mortar and mixed with sugar or a small amount of jam syrup to give it viscosity, otherwise it crumbles from the confectionery.

I have a book about tasty and healthy food from 1974. release and there I quote the recipe:
Pour the pre-washed poppy into boiling water (I don't wash it, it's already clean) and bring to a boil. After that, put the poppy on a sieve (I first put it on a cloth and on a sieve)

Let the water drain so that I hang it over the sink faster and squeeze it hard with my hands, mix with sugar or honey and pass it 2 times through a meat grinder.

Then mix the filling with raw eggs:
for 500g. poppy-1 1 / 2st. sugar or 300g. honey, 2 eggs. I make rolls with poppy seeds like this all the time and nothing spills out when cutting, the poppy keeps its shape well. Try it!

I take 300g. poppy seeds 1 1/2 tbsp sugar and 2 eggs - this filling is enough for 3 rolls (I like to have a lot of poppy seeds)

mix with sugar or honey and pass 2 times through a meat grinder.

When I made a poppy curl, I also scooped up valuable information from all messages (direct spy approach!), but steamed the poppy with boiling water, then in the microwave for five to seven minutes, and chopped it in the grinder attached to the submersible blender - it's easier to wash than a meat grinder. And then sugar and an egg. Once I even added butter - this is how the best filling for rolls turned out.

You cannot hold the boiling water longer, as oil is lost)

I didn't know about it,. Well, I don't have time to study all Pokhlebkin!

In "poppy curl" I gave the recipe for poppy filling according to Daria Zvek. There the steamed poppy is passed through a meat grinder 2-3 times and only then add sugar, egg white and a couple of tablespoons of semolina (this is in case the poppy was not squeezed out very well so that the filling does not "float").

I can't normally grind the poppy in a blender, so I pass it through a meat grinder. And in order not to get this unit every time because of 200 g of poppy, I began to steam with a pound of poppy, grind it through a meat grinder, take the right amount for "here and now", and the rest in cottage cheese bowls and in the freezer. Once again, you don't have to wash the meat grinder, and there will be enough poppy seeds in stock prepared for the filling.

[fugaska]

I also collected it. And then - Easter is not far off ...
And, in general, I often meet questions about the poppy filling. So, now you can send all the suffering here.

fugaska:
100 gr poppy seeds
150 grams of sugar (honey is possible, but less)
milk - I definitely didn't measure it, but so that this sugar-poppy mixture would be covered
boil down to begin to thicken (do not overcook, otherwise the caramel will turn out)
Stеrn:
Until Germany spoiled me with ready-made poppy filling, I did this:
Pour boiling water over the poppy seeds. When the water cools down, drain it, pour boiling water over the poppy again and cook for about 20 minutes. Throw the poppy onto the canvas, dry it and roll it through a meat grinder with sugar.
You can only scroll through the poppy seeds and then add honey to taste.
Admin:
And we did this:
poppy was poured with boiling water, insisted for a long time to become soft, filtered, then scrolled into e-mail. meat grinder with walnuts and raisins, sugar, apricot jam for connection were added to the finished mixture, and the filling for rolls and pies is ready.
Galiya:
I took this poppy filling from a good cook, try it, it's very tasty!
3/8 l. milk
250 gr. poppy
2st. l. decoys
2 bags van. Sahara
2 tsp rum
100 g raisins
75 gr. almonds
1 egg
100 g Sahara
Bring milk to a boil, add poppy seeds, semolina and sugar. Bring to a boil 2-3 more times, remove from heat + everything else, cool slightly + egg, stir.
Cook:
There is such a device in Ukeraine-makitra. It's like a mortar, but it's made of clay. It needs a makogon-such a rolling pin with a round end. Here is poppy in Ukraine tinder in makitra makogon. With sugar, pre-boiled poppy seeds. Everything else will be dry and bitter. It is the boiling of 20 minutes that removes the bitterness, and it is the grinding by hand in makitra that makes its consistency and taste the way they should be.
domani:
I fill the poppy with boiling water, wait until it cools. Re-pour boiling water and cook over very low heat for 30 minutes. I drain the water through a fine sieve and lightly dry it over the fire (I tried drying it on towels for a long time, and I think there is no need to dry it at all). As it cools, I add sugar, raisins and grind well with a blender. It turns out great.
Kosha:
Mack did it in a simplified way:
1. Brew with a little kitty and cook with sugar and milk in a slow cooker for two hours (stewing mode).
2. Drain excess liquid through a sieve, grind with a blender and add honey to taste.
mausi1968:
I make poppy even easier.I pour boiling water and in the microwave for 7-10-15 minutes (watch how the poppy has steamed) at full power. Stir occasionally and add water if there is not enough. And then it cooled down and forth ... Very quickly! And two hours to tinker with him is long for me.
Sofim:
And I grind dry poppy seeds in a coffee grinder, and then just boil it a little with sugar and you're done.
Rina72:
Filling (from the book by D. Zvek): 200 g of poppy seeds, 100 g of sugar, 1 protein, 1 tbsp. l. semolina
Preparation of the filling: grind poppy seeds steamed in several waters, add sugar and vanilla, mix with protein and semolina.

Summer resident:
I love baked goods with poppy filling very much, so I make the preparation in advance. I wash my poppy and dry it dry (you can in a warm oven), and pour it into a glass jar. If necessary, I grind the required amount of poppy in a coffee grinder, mix it with sugar and nuts or raisins, you can add whatever you want. This filling turns out to be quite dry, does not blur and does not shrink the dough.
Iriska:
And I do the filling like this: rinse 200 g of poppy seeds, let it drain onto a sieve, add 2 tbsp. l. honey and 3 tbsp. l. sugar, and then break everything up in a blender. The filling is very juicy.

[Lemon-raisin filling for pies]

Lemon-raisin filling for pies
I just found a new recipe for filling for sweet pies. Nothing out of the ordinary, but I really liked it. It was a filling for a pie from the collection of recipes magazine. "I changed it somewhat to my taste, suddenly you will like it too:

Need to:
1 medium lemon
150g raisins
70 gr butter
1 large apple (preferably something like Antonovka, so that there is a sweet and sour transition)
1.5 tbsp. l. dark rum
0.5 cups brown sugar
vanilla sugar
spices (cinnamon, nutmeg) - for an amateur.
1.5 tbsp. l. starch

Boil the lemon in a little water until soft (this is 25-30 minutes), cool. It is good to cook it in advance so that you do not waste time later or cook it while the dough rises.
Remove the seeds from the lemon, put in a glass from a blender, there are raisins, an apple cut into cubes (do not peel, just remove the core). Beat with a blender into a heterogeneous mass (not in mashed potatoes, but in such a very coarse puree, where everything is in small pieces). To do this, use impulse presses (i.e., pressed for a second, released, stirred with a nozzle and pressed again).
After that, you can add melted butter, rum, sugar to the mass (you can not plump all at once, but try - as sweet as your taste or not), starch, vanilla. Butter and rum can be added before grinding with a blender. It will even make it easier for you to work with the mass, which will become more "fluid". Everything can be packed in pies from the dough given in the first post of this topic.

The mass will turn out like this (the second photo - I already used it for a large pie with non-yeast dough):

And I have such a problem, for the winter I prepare mountains of berry jam, but I don't understand how to adapt it for baking. The jam initially seems to be thick, I even runs out of open pies in the oven. I tried to add flour or starch, there is little use, but the taste is not the same :-( Tell me, please, can there be some secret here?

Here is the filling from my pies "Autumn Joy" (recipe on the forum):
beets - 500 g
prunes - 100 g
raisins - 50 g
sour cream - 2 tbsp. l.
milk - 100 ml
The filling is stewed in a skillet. Sprinkle 1 tsp on the filling in each pie. granulated sugar.

[Seraphim]

Seraphim, you can bake 2-3 cakes and layer them with jam filling with grated lemon. It turns out very tasty.

If you want to put the jam directly into the dough, maybe try this recipe:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8116.0

I put a pretty runny cranberry filling in it. Until now, nothing has escaped.

[PIE FOR TEA]

Another way to use jam - any, even "illiquid" from the cellars / from the mezzanine; recipe from a very old issue of Rabotnitsa magazine:

PIE FOR TEA.
(Maybe somewhere in the bowels of the forum there is already a recipe - I don't know.)

1 cup seedless jam (any)
1 tsp soda,
1 tbsp of kefir,
0.5 tbsp sugar
2 eggs,
2.5 cups flour

Preparation: add 1 tsp of baking soda to the jam, stir and leave for 5 minutes. stand. Then add kefir, sugar, eggs, flour to this mixture.
Mix everything, put on a baking sheet, greased with vegetable oil, and bake at 180-200 * 20 minutes.

My comments: really 20 min. oven, if on a baking sheet or in a layer of 2-3 cm in the form.
If the shape is round (I once baked in an ordinary frying pan) - readiness to determine with a toothpick or something similar.
In a slow cooker, I turn on baking for 65 minutes.

Yeah, the tastiest thing is with currant jam. Color only Other jam is normal color, and currants

Yeah, the tastiest thing is with currant jam. Color only Other jam is normal color, and currants

Do you want to do it with chokeberry? I tried it once, got something dirty-gray-lilac color. Now, probably, I would have made a cream and smeared it around, but then they ate it anyway. And fast!

No, we never had blackberry jam))) Currants, strawberries, ranetka and "live" raspberries (raspberries did not live to see the pie). With currants, the color is such ... green-gray-brown, or something ... They christened "moldy pie" - that's how I wrote it down ...

And I really love the apple filling with the addition of blackberries. My grandmother specially prepared it for the filling. Rubbed with sugar and into a jar. And the color is beautiful, but not dirty gray. For a sweet cake, the most it is

[kolynusha]

kolynusha, apple filling with the addition of black chokeberry -. I talked about what I had when I added blackberry jam not to the filling, but to the dough. In my opinion, the color was eerie. But my husband is 1) sweet tooth, 2) with a sense of humor. He ate it, and with visible pleasure, but commented every time.

[From cottage cheese]

This is my sister's favorite business - to use illiquid assets
I even suggested that she write a book. Now she makes some rolls of shortcrust pastry (thank God, without adding water!). I find out the recipe - I will unsubscribe.
From any thick (or not so) jam, I make ordinary yeast pies. If you put a little filling, then it almost does not flow.
The main thing is not to bake very much from the bottom so that the form can be peeled off
Recently there were black mountain ash and currant.

My favorite pie fillings:

From cottage cheese
cottage cheese + sugar + beat in an egg (vanillin for lovers). mix

Rhubarb
Peel the rhubarb, cut into small cubes. put sugar in the pie first, then rhubarb, wrap and seam down.

Cinnamon with sugar
Option, if nothing else. Stir cinnamon (ground) with sugar. You need to take quite a bit of cinnamon, blind the pies and seam up (should open up nicely).

[Lydia]

Lydia , and I thought you were about the filling

The main thing is not to bake very much from the bottom so that the form can be peeled off

Use baking paper and no scrubbing

Girls please advise! I love cherries very much! But all products with her, whether they are dumplings or pies, are pasted ...
I made pies today, but during baking in the oven they all opened and the juice flowed out: ((
How to deal with this scourge?

P. s. this time I made a specially thick dough, it still opened ((Canned cherries.

[Judi]

Judi , the easiest way to make with a sweet filling is not pies, but a pie. Doesn't flow out of the pie.)

Girls please advise! I love cherries very much! But all the products with it, be it dumplings or pies, stick up .. I made pies today, and during baking in the oven they all opened and the juice flowed out: ((How to cope with this misfortune?
P. s. this time I made a specially thick dough, it still opened: ((Canned cherries.

Separate the cherries from the juice in a colander.
In a glass saucepan, combine the juiced cherries with the starch. For 2 parts of cherries - about 1-2 parts of starch (depending on the type of cherry and its moisture content).
Microwave for 3-4 cycles: heating for 5 minutes, then stirring.
The white spots of the starch should melt.
The result is a thick jelly or liquid jelly.
It does not flow out of the pies

Can you make such a thing for other berries? We have a lot of frozen currants

[yuliya_k]

yuliya_k , sure you may. The point is that starch binds excess moisture. You should take potato starch, not corn starch.

Hello girls. I'm new here, so sorry, maybe there was already such a filling. Try making a carrot-filled pie. The yummy is extraordinary.

Grate the carrots on a coarse grater and fry in butter until soft, drain the oil. no need to regret, then add sugar and look - the carrots should become, as it were, transparent. I always add a lot of sugar.
When the carrots have cooled down, roll out the yeast dough you like, lay out the filling and make a roll, or a closed pie, or a pie with a wire rack.
Let him go to the oven.

Whoever tried it could not believe that this yummy ordinary carrot (yes, I almost forgot, while the carrot is still warm, add a little vanilla to it).
Sorry if I do something wrong - it's the first time after all.

This grated carrot is laid out in a frying pan.



Then fried in butter



Now add sugar



Bring to readiness and add vanillin



Remove from heat and let cool



Now we put the filling on the dough and let it distance



We put the pie in the oven



I hope she showed everything clearly.

[Assorted]

I make orange-berry fillings.
Assorted (harvested in summer)

take 2 cups of berries:
raspberry
black currant
Red Ribes
Wash 3-4 large oranges well (you can pour boiling water for a couple of minutes)
6 cups sugar

Grind everything in a blender or pass through a meat grinder.
Pack in sterile jars, roll up the lid.
It turns out a very tasty aromatic jam.
It keeps well, as there is a lot of pectin in the currants.
You can eat it just with a roll, but when baking, there is a funky aroma. I made puffs with this filling and a closed pie, and a pie with strips of dough, and a shortbread cake.

Cranberry with orange
prepared in the same way:

2 cups cranberries
1-2 large oranges
2-3 tbsp sugar

Lemon filling

2 large lemons
1.5-2 tbsp sugar

I keep cranberries and lemon in the refrigerator.
I think you can think of many variations on this theme.

another favorite filling Paste
300 gr chicken liver
300 gr chicken hearts
300 gr pork barrel
1 large onion
1 carrot
2 eggs
3-4 tbsp semolina
you can add a bun

Boil the liver until cooked, cut the pork barrels into cubes and fry in a pan in vegetable oil or pork fat, add the hearts cut in half to the pan.
Fry the hearts - when the liquid is allowed, add more water or broth from cooking the liver, cover and simmer.
Fry the onions and carrots separately.
Pass everything through a meat grinder, add eggs, salt, spices, semolina, a roll (optional), mix well and bake in the oven for 35-40 minutes at 170-180 degrees.
The dish can be used both as a filling and as a pate.

For the filling, put less semolina (it will be softer), for the pate - more.

I made puffs with this filling according to a quick recipe very tasty and pancakes too

Many years ago, my neighbor shared with me the secret of making pies with jam or jam. She was a seamstress by profession, so the instruction sounded something like this:
The seam of the pie must be sealed with a double seam, that is, fasten the edges 1 time, then wrap the corners inward, and go through with another seam.

I am very grateful to her for this advice, jam really comes out very rarely.

I registered on the site - not a month yet, but - the forum is really so cool, so warm and support, not to mention marvelous creative ideas, that I am sharing my secret (although, perhaps, for some people this is not a secret):

Any such fruit / berry fillings are especially insanely tasty, if not with starch, but with the same Dr. Oetker - Zhelfix is ​​called (sometimes 1: 1 and 1: 2).
Whether it is apples, pears or cherries / strawberries / currants, but for the amount of filling that goes on a 26 cm shape (I usually have 3 apples or 4 pears or approx. 1 kg of berries) I put 4-5 tbsp. tablespoons of sugar (in fruits - less, in sour berries - more), just sprinkle grated apples or slightly thawed berries (you can, of course, completely defrost, but then it is better to drain the thawed juice), and let it boil over medium heat so that the sugar is dispersed.
Then, as per the instructions on the Zhelfix sachet, I mix half 1: 2 or whole 1: 1 with 1 tbsp. l sugar and sprinkle with slightly boiling fruits, stir and let it boil for about 1-2 minutes.

Naturally, I put the already cooled filling on the dough.
Jellix is ​​mainly made from apple and citrus pectin, in addition, all this is cooked minimally, and the taste of the filling is surprisingly "lively".
Tested, especially on my signature apple strudel. Everyone (including sophisticated foreigners) is stunned.
The juice is preserved in the filling, thickened with pectin, and does not soak the dough during baking - the dough remains crispy.

By the way, the apples also hardly darken, they are so greenish-amber. And if you add a little more grated orange peel there ... Here.

Is there a name on your bag in German? And then "Zhelfix" does not tell me anything.

Well, in fact, this is a mixture for the manufacture of confiture - where it is not so much sugar that can be preserved, but apple and citrus pectin, therefore, there is much less sugar, and very little is cooked, so a much more useful preparation is obtained.
I think its non-Russian name is Gelfix, we now sell our own similar one under the name "Confiture".

[Apple filling with Madeira]

Here are a couple more fillings from me:

Apple filling with Madeira



A very tasty version of the filling for apple, there are similar recipes, but this one has its own characteristics:
She peeled a kilogram of apples from the cores, cut into medium-sized slices. Sprinkled with lemon, added a little lemon zest, raisins.

Then she poured all this with Madeira (about half a glass), left it to soak a little, and then stewed the apples right in the same wine in a pan. When the flowing juice began to boil a little, I added 2 tablespoons of starch, mixed until the starch dissolved and turned it off.

The filling must cool before placing on the dough.

If the cake is completely open (like mine), then so that the apples do not dry out in the oven on top, I sprinkle them with grated nuts and sugar, the sugar melted and formed a caramel crust.
Carrot filling for borkannik



Cut carrots (3-4 not small carrots) lengthwise into 4 parts (such long sticks), throw them into boiling salted water and blanch for 2-3 minutes, it should lose elasticity.

Then discard the carrots, drain - and cut into cubes.

Chop 2 medium onions at random, and fry in vegetable oil, add salt, add carrots and simmer all together until the characteristic sweetish smell of frying appears.

You can add dill or caraway seeds.

[Cubic]

Cubic , incomparable fillings !!!
Made me look at Google.

"BORKANNIK"
The name of a carrot pie (rye pie stuffed with carrots with hard-boiled eggs) in the Pskov, Novgorod and Tver regions. The name comes from the Estonian porkan, porgandid (carrot) and indicates the presence of close trade and culinary ties between Novgorod Rus and the peoples of the Baltic states since ancient times.

The recipe for the studio !!!

Quote: Stеrn on March 30, 2010, 11:46:44 am
Is there a name on your bag in German? And then "Zhelfix" does not tell me anything.

Stella, this is this

["BORKANNIK"]

"BORKANNIK"
The name of the carrot cake in the Pskov, Novgorod and Tver regions.
The recipe for the studio !!!

Even in the Vyatka province, they called it that (where my grandmother comes from) - but not necessarily rye, just in the north of Russia rye pies were often baked, because of the high cost of imported wheat flour.

The dough recipe in this case is nothing special, I did not endure a separate topic: a simple lean yeast dough in vegetable oil .. How to find an interesting authentic recipe for borkannik, I will certainly post it as a separate topic

Girls, what can I do with pears, otherwise I can think of nothing.

[Cube]

Cube, I was interested in your filling of apples and Madeira.
They gave me apples and now I need to register them somewhere.
What can replace Madeira?
And then I only have cognac, baileys and martini at home. There is no red wine. However, I do not know about alcohol at all. Maybe Madeira is white, but something tells me that it is red.

And I add a little banana to the pies with apples - it turns out very tasty. And just the other day I made pies with regular custard - also lovely.

[ksy]

Girls, what can I do with pears, otherwise I can think of nothing.

ksy
Oh, dear mom, you can do this with them! Are you interested in the filling for pies / pie with pears, or in general any pastries in which they (pears) can be attached?

[Cube]

Cube, I was interested in your filling of apples and Madeira.
They gave me apples and now I need to register them somewhere.
What can replace Madeira?
Otherwise, I only have cognac, baileys and martini at home. There is no red wine. However, I do not know about alcohol at all. Maybe Madeira is white, but something tells me that it is red.

Madeira, Muscatel .. they are fortified and very aromatic, so I would substitute any wine with a bright sweet taste and aroma. I have no sugar at all in the recipe - instead of it, sweet wine.

Martini and Baileys don't fit at all in my opinion. But cognac can be put into business, but in a different way: sprinkle a little apples on it (half a glass of cognac for the filling is probably extreme), and add brown sugar - when frying, the alcohol should evaporate, and the cognac aroma will remain. Once I did that in taten.

[Cube]

Cube, I remembered, I also have Cahors.
Will it fit?

[Cube]

Cube, I remembered, I also have Cahors.
Will it fit?

One piece bar straight

Will do, it's sweet

Girls, I came to you for advice - you need to bake pies or buns with cherries.
I tried several times, it turns out cool inside me. I tried it with semolina and starch - you can eat, but still ...
And here it is very necessary, someone needs it, so much so that she dreams of them. My cherries are frozen, but when defrosting they become so wet ... what to do?

[NIZA]

NIZA
I bake pies with frozen cherries quite often - I take the cherries out of the freezer for the night, put them in a sieve, put the sieve on a bowl (the liquid flows there) and leave it until the morning (or until the cherry is completely thawed).
Then I transfer the cherries to a paper towel (preferably two or three layers) and dry them with the same towel.
Before putting the cherries on the dough, sprinkle the dough with starch (or semolina). Everything turns out great - the dough has never been wet under the cherries.
It turns out that I do the same as you do, but the result is different ...
And in addition to roll cherries in starch / semolina you have not tried?

[Crochet]

Crochet
I will try to prepare the cherry according to your method. Probably, I did not dry it well enough before using it.
Thank you for responding