Ingredients
Dough:
- 300 gram Flour wheat / Flour
- 1 piece Chicken egg
- 150 ml Water
- 0,5 teaspoon Salt
- 1 tablespoon Vegetable oil
Casting:
- 1 piece Chicken egg
- 2 tablespoons Sour cream
Filling:
- 300 gram Pumpkin
- 1 piece Apple
- 1 handful Raisins
- Sugar to taste
- Cinnamon to taste
- Vanilla sugar to taste
- Dried apricots to taste
Instructions
- The dough can be cooked in a fast and without eggs.
- Dissolve the salt in water at room temperature.
- Beat the egg with butter.
- Make a recess in the flour and pour in the whipped mixture.
- Stir with a spoon first.
- Assemble the dough into a ball and transfer to a board.
- Start kneading the tight dough for a long time, up to 10 minutes.
- Cover the dough ball with a bowl and leave on the table for 15 minutes.
- Divide the dough into 2 or 3 parts for easy rolling.
- Roll out into tortillas and brush liberally with vegetable or melted butter.
- We also lubricate the table with oil and begin to roll out the dough layer in all directions.
- It can be thinner, but it's enough for me to be translucent.
- For the filling, I stew pumpkin with persimmon, the recipe is given below. Who is lazy, you can just grate the pumpkin on a grater and sprinkle with sugar.
- Apply the filling to half of a rectangular layer of dough. I added raisins and some dried apricots.
- Roll into a roll and grease the dough with butter.
- On the second layer of dough, I poured apples to the pumpkin and smaller raisins.
- The remaining empty part of the dough is simply rolled into a roll.
- Roll up the first roll in the form of a snail.
- Transfer to a deep frying pan or baking dish. I covered the mold (24 cm in diameter) with oiled parchment.
- Put the second roll on top of the first one.
- To pour the top, beat the egg with sour cream. I took a couple of spoonfuls of Greek yogurt.
- Lubricate the snail thickly.
- Bake at a temperature of 200 * in an electric oven for 40-45 minutes.
- The hot pie has an upper crust, but wait - it will become softer.
- Bon appetit.