A delicate, fragile shell with an almond note in the fruit filling, which is prepared and infused long before baking, these are English pies. The English like to laugh about their cuisine, but the answer of true connoisseurs of it is: "It is much better than the fame of it." I suggest checking out the example of Christmas baking, which many people know and prepare, but these wonderful pies attracted attention and liked their "shtuchnostyu", tender, crumbly and not sweet dough. In this test, the taste of the filling from fruits and spices is very pronounced. They are not reflected!!! A wonderful gift for your loved ones at Christmas and New Year!
Cook Time | 90 minutes |
Servings |
Ingredients
Dough:
- 300 gram Flour wheat / Flour
- 150 gram Butter if there is pure lard, it is better to take it
- 2 pieces Egg yolk
- 0,25 teaspoons Soda extinguish in 1 tsp. 6% vinegar
Filling:
- 375 gram Dried fruits cherry or cranberry, dark raisins, light raisins-125g each
- 50 gram Dried fruits citrus
- 25 gram Almond ground
- 1 piece Apple fresh, medium-sized
- Orange
- Lemon
- Seasoning cinnamon, ginger, nutmeg-0.5 tsp
- 10 ml Cognac
- 125 gram Vegetable oil with a neutral taste and smell
- Salt on the tip of a knife,to taste
Other:
- Sugar powder to taste
Ingredients
Dough:
Filling:
Other:
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Instructions
- Knead the dough, wrap it in plastic wrap and put it in the cold for 1 hour. And the mixture in the cherished jar from the refrigerator is removed, crushed (required!) in a meat grinder or blender. Wash a medium-sized Apple and cut it into small cubes, or grate it on a large grater and combine it with a mixture of dried fruits.
- I specially made a photo with a rolling pin, so that it was clear how much the dough increased when rolling. The thickness of the dough is 2-3 mm. Rolled without podpira flour, the dough slid down the counter tops perfectly. The dough is very tender, shortbread. It is better to roll in one direction, but not as on dumplings.
- Divide the dough layer into parts, the number of which will depend on the size of your cupcake forms. I used for large muffins-7 pieces. And ordinary silicone molds - 10 pieces. If all the pies were in cupcake molds, the number would be 25 pieces. You choose the size. Better, of course, in small, two bites (that would stretch the pleasure). I lifted the sliced squares of dough from the table with a wide spatula, because the dough is thin and tender. Spread out the blanks into shapes, in the center of each filling 1 tsp. Edge to bend the top is not gameplay, and in the overlap (it should just cover the filling). Press them lightly to lock them. You can cut the base in round shapes, and then roll the trimmings again, cut the lids. The taste doesn't change. Options for your choice.
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