Cottage cheese dough pie with apples

[SEV]

SEV, I have a regular Quark from Ja from Reve. You can take any, from Aldi, Lidla, etc.
Marysya27what a fine fellow you are !! I explained everything in such detail !!!!
Mirabel, and what photo are you waiting for ??
Peki, come on my pie is better

Lerele, don't you look at the fat content of the curd on the pack?

[SEV]

SEV, I don't even need to look, 20%, I always take this

Thank you so much! All clear.
We need to hold our cottage cheese on a sieve to stack, then it will turn out right.

what photo are you waiting for ??

well, from Marysya in the red princess, she also writes that she can show us.

Mirabel, I will "try")
Lerele, Mirabel, thanks for your support Yes, well done, as much as half a page I think: "Well, in three words now quickly ..."

Lean and sugar-free version of the pie (on the dough from vernisag) in a mini oven:

Cutaway:

Delicious :)

[Marysya27]

Marysya27, Wow
Surely delicious !!!!

[Lerele]

Lerele, I bear one more countless thanks I helped my mother in the "celebration" of her birthday. The recipe helped a lot, especially when a lean version of the cake was needed
So I take one more take from the oven:

For Mirabel... I remember about approbation in the Princess, I just can't get it yet

[Lerele]

Hello everyone

Mirabel, what kind of photo are you waiting for ??

well, from Marysya in the red princess, she also writes that she can show us.

Lerele, Mirabel, still, of course, three years have not passed ..., but then there was its own Princess.
The first test cake was "on demand", and the second - I fulfill the promise
"Two Sisters - Two Stars"

So.
Put the dough to cool.
Apples (this time sweet; the flesh is not loose), on average, are:

* It took 5 pcs. + 1 half apple.
Cut into 4 parts, peeled off:

* In 4 parts, because the half would be too tall for a Princess. Cut off the base in half - a greater consumption of apples.
Now, so that:
achieve the desired height;
so as not to put a piece on the side (but to keep the hemispherical view of the top)
there were no "sharp barrels" along the edges of the cut from the middle;
and so that they do not break the surface of the dough later,
cut off parts of the edge to the desired height:




* If desired, these remnants, or part of them, can then be decomposed into spaces, like this:

** In this case, she did not.
Measurement of the obtained piece height:

* Maximum center height (not lateral cut) - 2.2 cm.
I put the prepared apples in a tray, wrapped them in a bag and in the refrigerator while I work with the dough.

I take about half of the prepared dough:

I roll it out on a rug into a round blank, 2-3 mm thick.

Transferring to the Princess:
* I put a silicone mold in the lower pan.

Sprinkle lightly with vanilla sugar, cinnamon and flour:

I spread the apples:

Sprinkle with some vanilla sugar and cinnamon. I "dust" with flour:

For the upper part I take:

She rolled it out on a rug, like the blank for the bottom. In the middle I made a figured hole for "breathing".
* The rug is not dusty with abundant flour, so that the dough will slightly "hold onto the rug."
She took the rug with the dough in her hands, turned it over onto a blank with apples:



Carefully straighten (lay) the blank of the upper part so that it is not taut, but freely fits ("hugs") the apples. I trim along the edge contour:

I grease the surface of the upper workpiece with an egg.
I cut the "frill"
I trim the bottom workpiece along the edge and make cuts:

We complete the guidance of the "marafet". Lubricate the "frill" with an egg:

* From the dough that I took to form the cake, there are:

Baked from cold, following the recommendations of the author of the recipe: 25 minutes + 5 '"rest":

*** The pie prepared by the "Big Sister" went on a visit and is unlikely to come back.

"Add-ons for" Younger "or
"Two girls can't have the same frills!" :

We do everything in the same way, until the stage of forming the top coat.
For the bottom blank we take:


For the filling, it took 3 and a half apples:

* Gaps, without fanaticism, filled with cut residues.
The excess dough from the blank of the upper part of the pie, after transfer, was carefully cut off with a plastic wheel:
* Metal can damage the barrel of the lower dough piece.



Lubricate the top coat with an egg.
Cut off the excess dough from the bottom piece along the outer edge of the Tortilla. Also a wavy cut of the knife:



* The rest of the test:

Baked cold: 20 'by 4; 15 'for 3 + 5' - "rest":



An asterisk on an apple cushion:

Very very very

Mirabelushka, Do you have apples that do not get bored by chance?
Lerelka,

apples don't get bored by accident

miss you! how did you guess? and there are some cottage cheese and guests

doctor's visit to mom. I always treat you to a cup of coffee with homemade cakes

knocking on the door next week.
Allochka! Which oven do you think is the best for baking?

[Mirabelushka]

how did you guess?

Mirabelushka, so you yourself wrote a very delicate move. More expected to see the question: "How? Are you still going to bake?"

I have my own big princess a couple of days ago. Previously, of course, I had to work with a simple Princess, and with a regulator, and with both Tristars, but on a situational basis. With the big Princess, as with Tortilla, I am not familiar yet By the fact that I have already baked the score 1: 1. I like both. Highly! So far, the difference is only in the obvious: in size and height. Princess Pie should last a little longer

[Marysya27]

Marysya27, Aha, I see! So I also think that both Princesses should bake with dignity.

[Lerelushke]

Hello everybody
Today with a yummy from samushnitsa:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=494777.0
Here's what happened:

Deliciousness, nothing can spoil it:

In the context:

Lerelushke



I carry apple slices (version Lorele)) in the arms of the test from Ribbons Tim

[Lerele]

Lerele, Ira! thank you very much for the great cake! Sooo delicious! and not laborious, this is also a class!




Marysya27, Allochka! And many thanks to you for telling the gifted in detail

blunt

how can this cake be adapted for the Princess. I had several "killed" apples, but they did not ferment and were soft at the same time.
In general, a pie in the piggy bank, with pears, you must definitely try.
aaaa so she baked for a meeting with the doctor, she did not have time to drink coffee, so she gave it in dry rations. It's good that I tried and left a piece of mine.

[Mirabelushka]

Mirabelushka, one word (I always said) - a zealous hostess, clever, craftswoman and a grateful person to people, I have not forgotten about anyone

[Mirabel]

Mirabel, great that I liked it !!
Marysya27, I fainted, I would not have thought of this, and cut apples and attach it to the princess !! Cool what, Christmas trees are also self-dried

[Lerele'ka]

Hello everyone
Lerele'ka, with a huge two-week gratitude from others, I will duplicate the report from the topic about Princess
First cooking experiments:

* The recipe rate is enough for just two pies in the big Princess.
Here I have laid out rather plump apples in pieces smaller than a quarter. I checked whether it would "flood" with juice or not. Apples are not sugar. The bottom layer of the dough is slightly sprinkled with flour and vanilla sugar quite lightly. And apples on top are the same. I just made holes in the top layer of the dough. Everything turned out ok!

Baked in the evening (at night). In the morning I cut it, the layers of the dough are normal, not wet. So the filling can be +/- stacked tightly.

There are already more densely packed quarters:




Here I played with color



"Now tell me, for the sake of an octopus ..." how can you not fall in love with such a stove?

Now thanks
The nephew who, to put it mildly, does not respect cottage cheese, tried the pie Lorel'ki and said with admiration: "This is the perfect cake!" When I found out that there was cottage cheese in the composition, I did not change my opinion: "It's still perfect!" Now this is the first position in the ranking of his favorite sweets.
I think that it is noticeable by the "brags", and the report is selective For the second week I bake it every day.
Real yummy and usefulness
Lerelushke, a lot of thanks

[Marysya27]

Marysya27, you, as always, with a super report !, You have very healthy pies !!!!

[Lerelushka,]

It's us again, with "perfect pies"
From manyuni Delonghi XU 440:



From the Gemlux oven:

And also from Princesa closed:

Lerelushka,

[Marysya27]

Marysya27, well, you give😍 !!!! I have no words

[Lereljushka]

Lereljushka, and I have many words of gratitude.Very successful recipe

Very nice cake, I will definitely bake it more than once, thanks!

[Ashelen]

Ashelen, glad I liked it, I need to bake it too

[Lereljushka]

Hello everyone and New Year's greetings
Lereljushka, once again came with thank you very much helped out the cake for the holidays


Now the "brags"

From Princess:













From the Gemlux oven:



And from another test (I had to do it very quickly):



It turned out delicious too
Prescription dough:

Pies "ammchiki" (Stеrn)

Lerelke

[Marysya27]

Marysya27, I just have no words, very beautiful !!!!!

[Lerelke]

Hello, hostesses Lerelke
Today with a pie from Princeska for a neighbor in the DR

Slices of tangerines under an apple barrel:


25 'from cold + 5' off:

[Marysya27]

Marysya27as always beauty

[Lerelushke]

Greetings Lerelushke
There is still a little curd filling from the "ammchiks", I decided instead of tangerine slices to make a curd "substrate" with orange and lemon zest:


Vkuuusneyenkoo:

[Marysya27]

Marysya27, what a beauty any of your pastries! Tell me, why do you make such beautiful clippings on the top layer of star pies, angels?

[Marysya27]

Marysya27, Christmas trees, you are again with such beauty and deliciousness, I'm already ashamed that I don't bake myself so often

[Elfa]

Elfa, Lenochka, making cookie cutters. I'll take a picture, I'll show you how And we are on the "you", ok?
Lerelushka, I bake this pie much more often than I spread "boasts". Everyone loved him. And you did the main thing - you shared the recipe For which there are many, many big thanks