Two years ago I baked a pie with a carob tree. And recently, a Turkish woman saw an even more interesting molding of a carob pie. I decided to cook from my own dough and filling. Roll out the dough very thinly. The dough turns out to be puff and airy, with a nutty raspberry flavor. The filling can be put sweet and unsweetened, just add protein. If the pie has unsweetened filling, remove the vanilla sugar and reduce the amount of sugar in the dough to 1 tablespoon.
| Cook Time | 120 minutes |
| Servings |
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Ingredients
- 50 ml Water
- 150 ml Milk
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 gram Dry yeast dry or 1 tsp.
- 1 piece Egg yolk
- 1 tablespoon Egg white
- 1 pack Vanilla sugar
- 100 gram Butter 80 g in the dough, 20 g-melted for greasing blanks
- 1 tablespoon Vegetable oil
- 300 gram Flour wheat / Flour + 3 tbsp
- 180 gram Cottage cheese
- 2 tablespoons Cream cheese with a slide, soft cheese, melted in a jar
- 2 tablespoons Jam pureed, thick, jelly-like, raspberry
- 1 hanfull Walnuts fried in a dry pan
Ingredients
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Instructions
- Prepare a decoction. Mix 1 tbsp flour with 1 tbsp sugar and dry yeast. Add warm water (50 ml), mix so that there are no lumps. Place the bowl of sourdough in a warm place until a foam cap appears, about 20 minutes.
- Prepare the dough. Mix the melted butter (80 g) with milk (150 ml), the remaining sugar (1 tbsp.l.), vanilla sugar, salt (1 tsp. l.) and sourdough.
- Add the sifted flour in small portions.
- Knead a soft, homogeneous dough that does not stick to your hands. Gather the dough into a ball. Grease a bowl with vegetable oil and lay out the dough.
- Cover the bowl with the dough with a film and put it in a warm place to rise 2.5 times.
- Prepare the filling. Mix cottage cheese puree with soft cheese, thick jam puree and egg white (1 tbsp.). If not sweet, add sugar.
- Divide the dough into 8 parts. Put it under the film.
- Roll out each piece into a circle f = 24 cm. Divide the circle in half. Place the filling on the edge of the circle.
- Roll out the dough filling to the middle of the semicircle and cut into strips in the second part of the semicircle.
- Then roll out the horn to the end of the semicircle.
- Cover the baking dish with baking paper and grease with butter (butter or vegetable). Arrange the horns in a circle. Decorate the middle with small horns formed from scraps of dough. Lubricate the blanks with melted butter (20 g).
- Put the cake pan in the oven preheated to t 40 C until it increases by 2 times. Then turn the oven on 180 °C and bake the cake until lightly browned.
- Brush the pie with beaten egg yolk, sprinkle with roasted and chopped nuts and bake until a beautiful crust forms. The finished cake is smeared with butter or sprinkled with water. Allow to cool slightly under a towel and remove from the mold.
- Enjoy your tea)
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