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!
Prepare the necessary products. Wash the dried fruits thoroughly and dry them well on a towel.
Measure the spices. Prepare almonds ( I have almond petals, but for myself I decided that next time I will pre-grind almonds, as in the original).
Grate the zest with 1/4 lemon and 1/4 orange. Squeeze the juice out of them.
Mix with cognac and spices. Add dried dried fruits, candied fruits, almonds.
Add oil (in the original there is an internal fat, but where to get it to the city dweller? because I replaced it with vegetable oil).
Mix everything thoroughly.
Within an hour, mix several more times to better combine all the ingredients.
Put this mass in a clean glass dish, cover with parchment and a tight lid.
Remove for 3 to 4 weeks in a cool place for infusing.
On the day when it's time to bake pies, knead the dough from the specified ingredients. if the dough is cool, add a couple of tablespoons of cold water so that the dough is soft and well rolled out.
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.
Divide the cooled dough into two parts.
Roll out into a thin layer.
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.
Send it to a preheated t 170ºC oven.
Bake depending on the capacity of your oven, on average-30 minutes.
The pies should be cream-colored.
After the oven, cool them, powder them with powdered sugar.
Do the same with the second part of the test.
When the pies are ready, you can pack them in a beautiful box of several pieces, or in such a transparent package, each pie separately. I think that both options are pleasant.
The main thing is that the taste of these pies will not leave you indifferent!