Fillings for sweet pies, cheesecakes, pies

My cherry also turns out to be wet. So I tried to make a cupcake with her, found a recipe on the Internet, it turned out also delicious.

[Alisa_t]

Alisa_t, I also made a cupcake, I liked it very much, but I just need pies or rolls.

Hello, members of the forum! I share a recipe for dried apricot filling. It turns out delicious, lush.

Recipe:
Wash dried apricots, scroll through a meat grinder.
Pour water into dried apricots, cook.
When the dried apricots are soft, add sugar and, continuing to cook, add semolina in small portions. There are few cereals. When cooking, you will have to add water.
You need to stir all the time.
It is not done as long as I wrote.

All proportions are on the "eye", but you will see for yourself. (everything should be close at hand, do not leave the stove).
Try it, it's worth the fuss

Hello everybody !
I want to share a sweet filling for pies. Apples + dried apricots + vanilla + honey - it's very tasty

You will need sweet and sour dried apricots and sweet and sour apples in a 50:50 ratio. Rinse dried apricots well with boiling water, peel the apples and peel them.
Large dried apricots need to be cut into 2 pieces. Cut the apples into thin plastics of about 2 * 2 cm.
Fold the entire pan, add a little water and simmer over low heat until soft and the water evaporates.
Add vanillin, honey to taste, about 50 gr. butter.
Mix everything well and remove from the stove.
Cool the filling and bake fragrant delicious pies

I only bake pies, never fry. But I think the filling is quite good for fried pies too.
The filling is also good for closed yeast and puff pastry pies.

I ask for help or advice. I was completely worn out. The problem is that jam pies burst all the time. What I did not do. and different holding times and thicknesses. The seam remains intact. Bursting at the bottom of the pie. I tried to pierce the top with a fork - it seems better. but this is not an option. They do it somehow without piercing)))

The jam is too runny. It should be thick. They open up due to the steam generated during baking.

Jam took the state canned. It does not overlap from the spoon itself. you have to push something onto the dough.
I understand that because of the steam. But everyone has steam. We sell pies from one bakery. So there the filling almost flows out when biting. And the sides of the pies are not that thick.

Was the proofing normal? Not baking time, but proofing. It is a small proofing that most often leads to tearing of finished products. And brush with an egg and water, not just an egg. It's just that the egg quickly grasps on the surface with a crust and tightens the dough, which is still rising. Will start to tear.

did different proofing. and 20 minutes and left the second batch for 40. I do not grease with an egg. Tears at the base

did different proofing. and 20 minutes and left the second batch for 40. I do not grease with an egg. Tears at the base

Breaks at the bottom are almost always proofing problems.

Space well (to double it) and try to steam it in the oven to delay crust formation.

And what kind of dough? What is the recipe?

recipe for your pies with cabbage
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18396.0

I've done it 10 times already. Only the filling of the jam bursts.
She stood on the table and heated the oven - it was.
Every time I try to change something. The only time something happened was when I pierced the top with a fork.
And then, a third somewhere still burst (((

recipe for your pies with cabbage (https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=18396.0)
I've done it 10 times already. only the filling of the jam bursts. She stood on the table and heated the stove in it. Every time I try to change something. The only time something happened was when I pierced the top with a fork. And then, a third somewhere still burst (((

The dough is universal. It means that we distribute well, then we take a toothpick and on each pie we make things 3 pricks on each small pie. For steam outlet. This is how they bake rolls with poppy seeds, which often break and are very sensitive to proofing and steam formed inside.

Girls, help out. The son loves jam pies (so that there is a lot of it).
There is a little bit of jam, how to thicken it (not starch or flour, did not like it)?
Is there a syrup made from berries if you make a thick marmalade mass on agar with pectin and then use it as a filling?
How much pectin do you need then?

[pygovka]

pygovka, have you tried thickening with cornstarch? It has a completely neutral taste, not like flour or potato starch.

It seems to me that the desired effect will not be obtained from berry syrup + agar and / or pectin. IMHO

but we don't have corn anywhere. They look at me in the market as an alien when I ask about agar, pectin, cornstarch and other confectionery things.
There are some, there is no jam, but I don't want to buy. I don't know what there is more: chemistry or nothing at all.

Of the well-known supermarkets in Silpo and ATB, there are definitely always, and at ATB it is cheaper. Maybe there are such in your area?

.

Of course it is sad...

It seems to me that corn starch is never sold in the markets, at least in our markets for sure.

in lviv there is a silpo, so it’s necessary to go (by train 3 hours), by bus less, but more expensive. need to knock out my daughter. to go with me for the company

[Sweet filling for pies / patties.]

I honestly read all the pages of the topic, I did not find such a filling.
This filling was shared with me a long time ago by my colleague, I still say to her "thank you, Lyudmila Petrovna!"

Sweet filling for pies / patties. - my secret! no one immediately understands what the trick is.

So.
Prepare 3/4 - 1 tbsp. Sahara.
We take a glass of water.
Pour 1/3 of this amount of water into another cup and stir in it 2 heaped, full st. l. potato starch, and pour the remaining water into a small saucepan (I sometimes into a liter mug).
We bring to a boil and boil the starch - with one hand we hold a saucepan, with the other hand we spin the water with a spoon, and with the third we pour the starch, and all this with a frenzy! ... in general, it is necessary quickly and without lumps.
They took it off the heat, and immediately add sugar there, mix.
You can take a breath. Now the starch will not become rubbery.

And now you have a period of creativity!
You can add 1-2 lemons scrolled in a meat grinder to this filling, or an orange (with skin!), Or 2 pcs. any combination.
I pour a glass of frozen cherries or currants here in winter, then the berries will not flow and will not soften, I have not tried it with strawberries yet.

This filling never flows, it lies in a layer, very tasty!
Similar to the filling in McDonald's patties.

Thanks for the starch tip

I just wanted to ask how to make sure that the fruit fillings do not flow, otherwise I always have everything on the silicone mat sits off. Pies are baked in their own juice, so to speak
And then she found the answer. Or maybe there are some secrets without using starch? Is there a way to keep the berries in the pie?

[Sweet filling for pies / patties.]

I honestly read all 6 pages of the topic, I did not find such a filling.
This filling was shared with me a long time ago by my colleague, I still say to her "thank you, Lyudmila Petrovna!"

Sweet filling for pies / patties. - my secret! no one immediately understands what the trick is.
... we brew starch - with one hand we hold a saucepan, with the other hand twist the water with a spoon, and the third pouring starch, and all this with a frenzy! ... in general ... You can take a breath.

I warn you right away, I svetta I respect, and therefore I am kidding. But her trick is that she mixes everything ...with three hands! See highlighted text above ...

[Creamy]

Or maybe there are some secrets without using starch? Is there a way to keep the berries in the pie?

Creamy,

shu-shu To prevent the fruit fillings from flowing, I mix them with ground breadcrumbs, preferably from a muffin or loaf. Crackers will absorb excess liquid, and it turns out very tasty!

I read all the pages about the fillings. Very interesting. Starch, semolina and crackers can be replaced with oatmeal, any cereal flakes, oat flour.
I buy oatmeal crushed for cooking for 2-5 minutes, you can brown it in a pan. Mix with the jam, the filling will not leak and the taste will improve.

[Sweet filling for pies / patties.]

I honestly read all 6 pages of the topic, I did not find such a filling.
This filling was shared with me a long time ago by my colleague, I still say to her "thank you, Lyudmila Petrovna!"

Sweet filling for pies / patties. - my secret! no one immediately understands what the trick is.

For some reason, I had all the secret stuffing on the counter. It's a pity, it was so tasty in a saucepan and beautiful. Made with raspberries. Moreover, it didn’t come out through the bottom, but the pies were soaked right on the side, and as the hamburgers split into two, there was a whole gap.

I suspect that the dough is thinly rolled out. As usual out of habit. I love thin pies ...
Please help me figure out what's wrong? The filling is really delicious, while in a saucepan

I suspect that the dough is thinly rolled out. As usual out of habit. I love thin pies ...
Please help me figure out what's wrong? The filling really turns out to be painfully tasty, while in a saucepan

And I suspect thin crust! For this filling, you still need to make thin yeast pies (normal) or from puff pastry. It doesn't come out of my pies.

Yeah, the leaf holds the filling more tightly. I will try all the same from the usual yeast. Delicious filling, what can I say. And I rolled out the dough somewhere 0.3-0.5 mm in height. Subtle, huh?

[0.3-0.5mm in height]

Yeah, leaf holds the filling more tightly. I will try all the same from the usual yeast. Delicious filling, what can I say. And I rolled out the dough somewhere 0.3-0.5 mm in height. Subtle, huh?

0.3-0.5mm in height half a millimeter dough? Yes, it's scary to take such a dough in your hands, it's a filo !!!
I make pies from yeast dough half a centimeter thick, and then my son asks for a little thicker, but it's just right for me!

oh, sorry, of course 3 mm, that is, 0.3 cm. I roll out the dough to 0.3-0.5 cm somewhere, then I cut out the circles with a glass and roll out a little more, such small round pies are obtained. Delicious with ordinary filling. And the berry filling flows out

Try making the dough a little thicker, or at least not rolling out the round. I can do it!

[Apple and curd filling]

Apple and curd filling (I found such a recipe, I want to try ...)

"Filling:

3 large apples,
2 tbsp raisins
2 tablespoons chopped nuts
200 gr. cottage cheese (I have 18% in a pack),
1 tbsp of liquid honey.

I will say right away - you can eat the filling itself, like a dessert, without pies, it is very, very tasty!
We knead the dough, as usual, let it come up warm, but for now we make the filling.
Wash the apples, peel them and cut them as small as possible.
Pre-soak the raisins in water, dry and mix with apples and chopped nuts.
Add cottage cheese and honey.
Mix everything thoroughly. "

[Pumpkin and cottage cheese pie]

Pumpkin and cottage cheese pie



FILLING

Pumpkin - 300 gr
Cottage cheese - 200 gr
Sugar - 150 gr
Salt - a pinch
Egg - 1 piece
Flour or semolina - 2 tbsp. l.
Vanilla sugar - 1 tsp

Cut the pumpkin, fill it with cold water and set it to stew for 20 minutes. When the pumpkin is ready, drain the water, break it with a blender, add the beaten egg, sugar, vanilla sugar, flour (semolina) and cottage cheese. Beat well with a blender.

You can put less sugar in the filling, depending on your tastes and the sweetness of the pumpkin itself.

[Cheesecake]

Cheesecake



CHEESE MIX:

1 tablespoon flour
3 eggs
1kg of cottage cheese 18% (9% is possible) - a spreading delicate consistency, not grainy !!!
250 gr. Sahara
1/2 tsp salt
grated zest from 1 lemon.
1 bag of vanillin.

1st option:
200 gr. cream 33-38% fat + 1 tbsp sour cream or /

2nd option:
300 gr. sour cream.

mix everything until smooth.

[American Pumpkin Pie]

American Pumpkin Pie



Filling:

pumpkin puree - 3 cups
canned milk - 1.5 cups
eggs - 4 pieces
salt, vanilla extract - 1/2 tsp each
seasoning for pumpkin pie - 4 tsp
sugar - up to 1 cup
For the filling, prepare pumpkin puree: peel the pumpkin, cut into pieces, steam it (or bake in the oven), turn the pulp into a puree - with a blender or rub through a sieve.

Pour sugar into a bowl (the amount of sugar depends on the sweetness of the pumpkin, 1/3 cup was enough for me), add eggs, salt, vanilla extract (I just took vanillin), seasonings for pumpkin pie (if not, then 1.5 tsp ground cinnamon, 1 teaspoon ground cloves, 1/2 teaspoon ground ginger, 1 teaspoon ground nutmeg) and beat with a mixer.
Add canned milk. You can mix regular milk with cream (20%) in half, or add coconut milk.
Mix.
Add 3 cups of pumpkin puree to the mass and beat again.

[Tricolor curd pie (cheesecake)]

Tricolor curd pie (cheesecake)



Curd layer

cottage cheese - 600 gr
yolk - 3 pcs.
sugar - 0.5 tbsp
rast. butter - 1/3 tbsp
vanilla pudding - 1 packet
lemon juice and zest - 1 tbsp. l.
vanilla sugar - 1 packet

Protein layer

proteins - 2 pcs
sugar - 0.2 tbsp.
cherry jelly - 1 package
1. Prepare the curd layer.
Pass the cottage cheese through a meat grinder. I grind with a blender along with sugar, yolks, vegetable oil.
Add vanilla sugar, zest and lemon juice.
Dilute the pudding according to the instructions on the pack and add to the curd mass.
Beat the whole mass until fluffy.

2. Prepare the pink layer.
Beat the cooled proteins "to the peaks", gradually add sugar and jelly (I have strawberry).

[Berry pie with sour cream]

Berry pie with sour cream



Filling:

Any frozen berries (cranberries, lingonberries, blueberries) - 300 g

Cream:

Sour cream - 400 g
Sugar or fructose - 1/2 tsp
Egg - 1 pc.
Vanillin - 1 sachet
Place the berries on the dough and pour over the whipped cream.

[Puff cake with rhubarb and strawberries]

Puff cake with rhubarb and strawberries



Filling

Fructose (sugar, brown sugar) - 5-6 tbsp l.
Rhubarb - 700-800 g
Strawberries - 250-350 g
Quittin, zhelfix - 1 pack
OR
starch - 2-3 tbsp. l.
Peel the rhubarb of the outer skin and coarse outer fibers, cut into 3-5 cm pieces.
Peel the strawberries.

Sprinkle with quittin or zhelix, bring to a boil, add sugar and boil for 3-5 minutes.
If there is no quittin or zhelfix, first boil it with sugar, then add starch.
Cool slightly.

[Strawberry pie]

Strawberry pie



Filling:

Fresh strawberries - 0.5 kg
Sour cream (fat content not less than 20%) - 300 g
Sugar - 100 g
Add sugar to the sour cream, mix and pour 4-5 tablespoons to the bottom, put strawberries cut into 2-4 parts on sour cream, put crumbs on the strawberries, and pour the remaining sour cream evenly on top.

[Pie "Royal"]

Pie "Royal"



1 filling:

3 squirrels + 3 tbsp. l. with a slide of sugar + a little lemon zest - beat
Poppy (boil in milk and grind 2 times through a meat grinder) - 1 tbsp.

Mix all.

2 filling:

3 squirrels + 3 tbsp. l. with a heap of sugar + a little lemon zest
whip
Ground nuts (boil in 0.5 tbsp milk and cool) - 1 tbsp.

Mix all.

[Tatar pie "Smetannik"]

Tatar pie "Smetannik"


Filling:

Sour cream - 500 g
Egg - 4 pcs.
Sugar - 6 tbsp. l.
Beat eggs with sugar lightly, add sour cream and stir until smooth.

[Chum (Kyata)]

Chum (Kyata)


FILLING:

Flour - 2 tbsp. (2 x 250 ml)
Ghee butter - 120 g
Powdered sugar - 3/4 tbsp. (200 ml)
Melt the butter, cool slightly so that it is barely warm and still watery.
Pour in the icing sugar, stir.
Then add flour on the sly, you can not all to the end, the main thing is that you should get a greasy grits.

[Pie with poppy seed filling]

Pie with poppy seed filling


Poppy-semolina filling with chocolate:

Milk - 500 ml
Poppy - 100 g
Semolina - 50 g
Sugar - 200 g
White bread crusts - 50 g
Zest of one orange
Bitter chocolate - 50 g
Butter (I did not add) - 50 g
Boil the milk, add poppy seeds to the boiling milk and stirring vigorously add semolina to the milk-poppy mixture.
Remove from heat and add sugar, white bread crusts to the still hot mixture (pinch finely with your hands (you can finely chop) - they dissolve in the warm mixture and absorb excess liquid), orange zest, chocolate and cream. oil.

[Charlotte in a bread maker]

Charlotte in a bread maker


As a filling, you can use almost any fruit, berries, nuts, I like 3 options the most:

apples + cherries

cranberries + walnuts + lemon zest

dark plum

[Snow Pie]

Snow Pie



500 - 800 gr of cottage cheese
1 egg
1 tsp starch
sugar - to taste
1 bag of vanilla sugar

Mix the mass.

I put a layer of apples grated on a coarse grater on the cottage cheese, stewed in a pan with raisins until the juice evaporated.

[Curd pie "Oksanka"]

Curd pie "Oksanka"


Filling:

Curd - 1 kg
Egg - 4 pcs.
Sugar to taste
Butter - 200-300 gr
Semolina - 4-5 tbsp. l.
Grind cottage cheese in a blender, through a sieve or twist into a fine mesh in a meat grinder, add an egg, sugar, cream. butter and semolina.
Mix everything thoroughly.

[Royal Apple Pie]

Royal Apple Pie



Filling:

Hard apples (large) - 10-12 pcs.
Walnuts
Proteins - 5 pcs
Sugar - 250 gr

Peel and cut the apples, remove the core.
Put half a nut into the core of the apple.
Put all the apples in the mold in a single order.

We take out the whites and beat them with sugar, like on a meringue.
Pour the meringue all over the top of the apples.

[Pie with curd and streusel]

Pie with curd and streusel


Filling:

Cottage cheese (maybe a little less - 750 g
Egg - 4 pcs.
Vanilla sugar - 1 sachet
Sugar - 1 tbsp.
Mix all products with a mixer / blender.

Another filling option is ordinary jam.
Any - strawberries, currants, gooseberries (this is what I tried with - every time a unique taste!).

[Shortcrust cake with nut filling]

Shortcrust cake with nut filling


Filling

Butter at room temperature - 60 g
Sugar - 1/3 tbsp.
Ground peeled walnut - 1 tbsp.
Egg - 1 pc.
Wheat flour - 2 tbsp. l.
Mix everything.

[St Tropez Cream Pie (Tarta Tropezienne)]

St Tropez Cream Pie (Tarta Tropezienne)


Custard:

Milk - 125 g
Yolk - 1 pc.
Flour - 10 g
Vanilla sugar bag - 1 pc (10 g)
Oil cream:

Butter - 60 g
Whipped yolk - 1 pc
Powdered sugar - 20 g
Whipped cream -100 g
Custard - we heat the milk, and at this time we grind the rest of the ingredients. Pour warm milk in a thin stream into the pounded mass and bring all this to thicken over low heat, stirring constantly.

Butter cream - combine everything and beat.

Then we combine the butter and custard creams and carefully add the whipped cream last.

[Pecan pie]

Pecan pie


Filling:

Oil - 50 g
Sugar + 1 pack of vanilla sugar - 200 g
Nuts - 300 g
Cream (I had 200 ml of homemade milk) - 200 ml
Melt butter + sugar in a non-stick saucepan, stir, bring to light brown color, pour in milk and add nuts, boil for 3 to 5 minutes.

I just took the nuts, but I think that 200 g is enough, because the filling was too much. Next time if I bake, I'll take 200 g - it will be just right.