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 Christmas Cookies Recipe
A delicate, fragile shell with an almond note in the fruit filling, which is prepared and infused long before baking, are English pies. The English like to laugh at their cuisine, but the answer of true connoisseurs of it is: "It's much better than the fame of it." I suggest you familiarize yourself with an example of Christmas baking, which many people know and cook, but these wonderful pies attracted attention and liked their "piece-by-piece". it turns out a tender, crumbly and not sweet dough. In this test, the taste of the filling of fruits and spices is very pronounced. They are not reflected!!! A wonderful gift for your loved ones for Christmas and New Year!
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Moroccan Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Other:
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Moroccan Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Other:
Instructions
  1. Prepare the necessary products. Wash the dried fruits thoroughly and dry them well on a towel. Measure out the spices. Prepare the almonds (I have almond petals, but for myself I decided that next time I will pre-chop the almonds, as in the original).
    Prepare the necessary products. Wash the dried fruits thoroughly and dry them well on a towel. Measure out the spices. Prepare the almonds (I have almond petals, but for myself I decided that next time I will pre-chop the almonds, as in the original).
  2. Grate the zest with 1/4 lemon and 1/4 orange. Squeeze the juice out of them. Mix with cognac and spices. Add dried fruits, candied fruits, almonds. Add oil (there is internal fat in the original, but where can a city dweller get it? because I replaced it with vegetable oil).
    Grate the zest with 1/4 lemon and 1/4 orange. Squeeze the juice out of them. Mix with cognac and spices. Add dried fruits, candied fruits, almonds. Add oil (there is internal fat in the original, but where can a city dweller get it? because I replaced it with vegetable oil).
  3. Mix everything thoroughly. Within an hour, mix several more times so that all the ingredients are better combined.
    Mix everything thoroughly. Within an hour, mix several more times so that all the ingredients are better combined.
  4. Put this mass in a clean glass dish, cover with parchment and close the lid tightly. Remove for 3-4 weeks in a cool place for infusion.
    Put this mass in a clean glass dish, cover with parchment and close the lid tightly. Remove for 3-4 weeks in a cool place for infusion.
  5. On the day when it's time to bake pies, knead the dough from these ingredients. if the dough has cooled down, add a couple of tablespoons of cold water to make the dough soft and roll out well.
    On the day when it's time to bake pies, knead the dough from these ingredients. if the dough has cooled down, add a couple of tablespoons of cold water to make the dough soft and roll out well.
  6. Knead the dough, wrap it in plastic wrap and put it in the cold for 1 hour. And we take out the mixture in the cherished jar from the refrigerator, chop it (be sure!) chop it in a meat grinder or blender. Wash a medium-sized apple and cut it into small cubes or grate it on a coarse grater and mix it with a mixture of dried fruits.
    Knead the dough, wrap it in plastic wrap and put it in the cold for 1 hour. And we take out the mixture in the cherished jar from the refrigerator, chop it (be sure!) chop it in a meat grinder or blender. Wash a medium-sized apple and cut it into small cubes or grate it on a coarse grater and mix it with a mixture of dried fruits.
  7. Divide the cooled dough into two parts. Roll out into a thin layer.
    Divide the cooled dough into two parts. Roll out into a thin layer.
  8. I specially took a photo with a rolling pin so that it could be seen how much the dough increased when rolling out. The thickness of the dough is 2-3 mm. The dough, rolled out without being propped up with flour, rolled perfectly on the countertop. The dough turns out to be very tender, sandy. It is better to roll out in one direction, but not like on dumplings.
    I specially took a photo with a rolling pin so that it could be seen how much the dough increased when rolling out. The thickness of the dough is 2-3 mm. The dough, rolled out without being propped up with flour, rolled perfectly on the countertop. The dough turns out to be very tender, sandy. It is better to roll out in one direction, but not like on dumplings.
  9. Divide the dough layer into parts, the number of which will depend on the size of your cupcake mold. I used for large muffins - 7 pieces. And ordinary silicone molds - 10 pieces. If all the pies were in cupcake molds, their number would be 25 pieces. You choose the size yourself. It is better, of course, in small portions, in two bites (to stretch the pleasure). I picked up the sliced squares of dough from the table with a wide spatula, because the dough is thin and tender. Arrange the blanks into shapes, put 1 tsp of filling in the center of each. Bend the edge from above not overlapping, but overlapping (it should just cover the filling). Press them lightly to fix. You can cut the base into round shapes, and then roll up the trimmings again, cut out the caps. The taste does not change. Options for your choice.
    Divide the dough layer into parts, the number of which will depend on the size of your cupcake mold. I used for large muffins - 7 pieces. And ordinary silicone molds - 10 pieces. If all the pies were in cupcake molds, their number would be 25 pieces. You choose the size yourself. It is better, of course, in small portions, in two bites (to stretch the pleasure). I picked up the sliced squares of dough from the table with a wide spatula, because the dough is thin and tender. Arrange the blanks into shapes, put 1 tsp of filling in the center of each. Bend the edge from above not overlapping, but overlapping (it should just cover the filling). Press them lightly to fix. You can cut the base into round shapes, and then roll up the trimmings again, cut out the caps. The taste does not change. Options for your choice.
  10. Send it to a preheated 170ºC oven. Bake depending on the power of your oven, on average - 30 minutes. The pies should turn out to be cream-colored. After baking, cool them, sprinkle with powdered sugar. Do the same with the second part of the test.
    Send it to a preheated 170ºC oven. Bake depending on the power of your oven, on average - 30 minutes. The pies should turn out to be cream-colored. After baking, cool them, sprinkle with powdered sugar. Do the same with the second part of the test.
  11. When the pies are ready, you can pack them in a beautiful box of several pieces, or in such transparent packaging, each pie separately. I think both options are nice. The main thing is that the taste of these pies will not leave you indifferent!
    When the pies are ready, you can pack them in a beautiful box of several pieces, or in such transparent packaging, each pie separately. I think both options are nice. The main thing is that the taste of these pies will not leave you indifferent!
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