Barbarita
Quote: Anastasia

Pie "Nevsky"

Fillings for sweet pies, cheesecakes, pies
Cream:

Cream for the sauce (22%) - 1 tbsp. 250 ml
Sugar - 1 tbsp. 250 ml
Milk - 1 tbsp. 250 ml
Potato starch - 1.5 tbsp. l.
Corn starch - 1.5 tbsp. l.
Butter - 200 g
Vanilla sugar - 1 pack
Mix cream with sugar and 0.5 tbsp. milk.
Bring to a boil and dissolve sugar in a steam bath.
In the remaining 0.5 tbsp of milk, dilute the starches mixture so that there are no lumps.
Pour the starchy mixture into the boiled cream in a thin stream and cook until a GOOD thickening, it should pour from a spoon, but like stringy honey.
Cool the mixture completely. When cooled, it will become even thicker.

Beat butter at room temperature with a mixer - soft, but not spreading.
Gradually, add the brewed creamy mixture to it in a tablespoon and beat well after each portion.

Mix vanillin into the finished cream.
Barbarita
Quote: Stеrn

Cottage cheese-apple pie with streusel

Fillings for sweet pies, cheesecakes, pies
Apple filling:

Apples - 500 gr
Semolina for sprinkling

Curd filling:

Butter soft - 75 gr
Sugar - 50 gr
Vanilla sugar - 1 sachet
Lemon or orange zest - 0.5 tsp
Eggs - 2 pieces
Cottage cheese - 425 gr
Semolina - 25 gr
Apple Filling - Peel the apples, cut into 4 pieces, core and cut into thin slices.
Put the apples on the dough with "tiles", sprinkling each layer with semolina.
Curd filling - beat soft butter, gradually adding sugar, vanilla sugar, zest, cottage cheese, yolks, semolina.
Gently add the whipped egg whites.
Put the resulting cream on the apples.
Barbarita
Quote: Gingerbread

Strawberry and Cherry Pie

Fillings for sweet pies, cheesecakes, pies
Filling:

Strawberry - 350 g
Cherry (pitted) - 300 g
Starch

Squeeze out both strawberries and cherries a little and place on the dough sprinkled with starch.
Barbarita
Quote: Mila007

Carrot pie with coconut flakes and condensed milk "Orange mood"

Fillings for sweet pies, cheesecakes, pies
Filling:
Carrots (peeled) - 1 kg
Condensed milk - 1 can
Zest of one orange
Coconut flakes - 75 g
Powdered sugar for dusting
Boil the carrots in a pressure cooker until they are quite soft. You can do it in a regular saucepan, it just takes longer. Drain the water well.

Grind boiled carrots in a food processor.
Add condensed milk to it and beat a little more.
Add eggs, yolks and chopped orange zest.
Beat again.
Stir in coconut flakes here.
Barbarita
Quote: Gasha


Pie "Plum-poppy ring"

Fillings for sweet pies, cheesecakes, pies
Filling:

Sugar - 45 gr
Milk at room temperature - 100 ml in the filling
Marzipan mass - 50 gr
Ground poppy seeds - 100 gr
Starch 1 tsp
Vanilla sugar - 1 sachet
Boil 100 ml of milk with a pinch of salt.
Add poppy seeds, bring to a boil and remove immediately from heat.

Knead marzipan with 30 grams of sugar. Tear or cut the marzipan mass into small flakes and stir into the milk-poppy mixture.

Dilute the starch with a little water, just until smooth.
Add the diluted starch to the mass, boil, remove from heat and let cool.

Stir in egg yolk and vanilla sugar.
Barbarita
Quote: Alesja


Raspberry and blueberry pie

Fillings for sweet pies, cheesecakes, pies
Filling:

Frozen berries (or fresh 300 g) - 1 package
Starch - 2 tbsp. l.
Sugar - 100 gr
Put the not defrosted (or fresh) berry on starch and sprinkle with sugar and starch.
DaNiSa
you read and eat again, hunt, that's how to be here, also ate specially before going to the bread maker
Amenalav
Good day.
I have never baked pies, but with the advent of HP, I stopped being afraid of dough. I baked a closed pie with cabbage and an egg - went with a bang. I decided to bake it with a sweet filling.There was nothing but frozen blueberries on hand. The dough was divided into two unequal parts - a larger bottom, a smaller top. I laid out the blueberries, mixed with sugar, laid them on the bottom layer and decided to cover them with the top and pinch the edges, as I did with cabbage pie. But it wasn't so ... blueberries "flooded" from all sides. With grief, I pinched it in half, but everything was in blueberries ... during the baking process, the pie "unstuck", the filling spilled out ... in short, a complete nightmare ... Somewhere I did something wrong. Help me please. Probably the question is very stupid, but I absolutely don't know how to do it right (((And I want sweet pies ...
ychilka
If the berries are fresh, they can be mixed with sugar and starch; when baking, it will take away excess blueberry juice. Or you can put the fruit right in the pan with sugar, that is, warm it up and add starch, a secret filling (as the recipe is called), look in the search.
prubul
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=386144.0 read there with jam for HP
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=294141.0
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=175367.0 it's in the oven
I somehow did not venture to bake this in HP, only raisins, dried apricots, poppy seeds. And basically defrost berries on a sieve so that excess moisture is gone and add starch. But I think the girls will help
Amenalav
Apparently I did not explain correctly - I did not bake in the HP, but in the oven. But the dough was made in HP on the "dough" mode. Excellent dough turns out, like a feather bed))))
Sorry for the inaccurate explanation.
echeva
Quote: Barbarita

Carrot pie with coconut flakes and condensed milk "Orange mood"
Filling:

Carrots (peeled) - 1 kg
Condensed milk - 1 can
Zest of one orange
Coconut flakes - 75 g
Powdered sugar for dusting
Boil the carrots in a pressure cooker until they are quite soft. You can do it in a regular saucepan, it just takes longer. Drain the water well.

Grind boiled carrots in a food processor.
Add condensed milk to it and beat a little more.
Add to eggs, yolks and chopped orange zest.

How many eggs, yolks? They are not among the ingredients ...
Kokoschka
I'm surprised at myself !!!
As they say, 100 years on Khloebopechka and still there are new wonderful themes!
Barbarita
Quote: echeva

How many eggs, yolks? They are not among the ingredients ...

Evgeniya, here go - all the eggs, yolks and ingredients are here.
Sashunesha
Girls, help me out - I need to make sweet pies, 15 balls of cottage cheese dough for growing. oil is already on the board, in stock - 3 lemons, 4 small apples, and cinnamon is available. How to make lemon not taste bitter? Scalding won't help? Or maybe without lemon, apples, sugar, cinnamon, butter?
Olya2017
A lot of different jams are available. I want to make jam pies. How to thicken it so that it does not leak? Will it help to warm up with starch?
Sone4ka
I apologize in advance, maybe they already asked, but I missed it, but I really need to decide on the ratio of butter dough: berry filling for brass pies.
I take the dough according to the recipe for Mistletoe "Morning Pies", filling: defrosted pitted cherries, squeezed out as much as possible, chopped dried apricots and currants (red and black).

I tried to make small pies (35 grams of dough + 20/25 grams of filling), it turned out delicious, but completely unpresentable. the pies spread like pancakes and flowed even at the proving stage.

next time I decided to make a little larger (60 grams of dough + 35 fillings)
the result is about the same, but at the bottom the dough was wet, although baked.

a few years ago I almost reached the ideal both in form and in content, but I did not fix the result (for several years I almost did not bake baked goods) and now I understand that I have lost my skill. On Monday, my grandmother has an anniversary, I wanted to bake pies, but the appearance of mine is about three with a minus))

maybe it's the proportions?
35 grams of filling is about 4 squeezed cherries + 8-10 currant berries and a spoonful of chopped dried apricots.
sprinkle with sugar and starch, but they flow after 10 minutes of proofing

I have one day to work on bugs) help me understand what I am doing wrong?
Svetta
Sone4ka, try to boil cherries and currants in starch to thicken. I have a "Secret Filling" in my profile, do it and everything will work out.

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