Чт, 14 июл 2016 Автор: Марина Данько
The wonderful apricot filling is in many ways universal.
Practically any dough fits, baking is obtained.
juicy, sweet.
The amount of sugar added to the dough, and in the very
the filling is relatively small.
Fans of lean fried pies especially praise them for the contrast
tender sweet stuffing and salty, rough dough.
Although most recipes have tips on how to avoid
juice, but the kids are often ready to almost fight for the pie,
covered with a layer of sugared, thick juice, spilled from
the middle.
Contents
Пирожки с apricots in the oven — общие принципы
preparations
• For pies baked in the oven, you can cook as
yeast and yeast-free dough. It is kneaded with milk,
kefir or yogurt. If you do not want to mess with cooking
dough, then pastries are made from purchased puff. It can also
be both yeast and bland.
• Baked pies with fresh apricots are always obtained
fragrant, but if not, they can be replaced
frozen. These fruits must be thawed in advance.
air and spread on a sieve, getting rid of excess moisture.
• Fruits for the filling must be washed and dried well.
Then remove the bone and cut into small pieces. Often
fruit is laid entirely, and sometimes additionally fill it
berries Some recipes suggest apricot dressing with
sugar sand.
• Способов preparations пирожков с apricots in the oven много и
each depends on the particular recipe selected.
• For baking a billet of pies, put only in heated
optimum temperature oven. Baking time
depends on the specific type of test and, as a rule, is indicated in
compounding
Сдобные воздушные дрожжевые пирожки с apricots in the oven
Ingredients:
• half a liter of pasteurized 2.5% milk;
• 250 gr. sugar sand;
• three eggs;
• half a pack of “Creamy” or similar margarine;
• two tablespoons of butter, lean;
• seven large (250 gr.) Cups of flour;
• three table. spoons of low-fat sour cream;
• 50 gr. fresh alcoholic yeast (pressed).
Для начинки:
• dry semolina or starch;
• ripe apricots.
Способ preparations:
1. Pour a little less glass into a bowl of suitable size.
preheated milk. Crumble the yeast into it, add a full spoon
sugar, three spoons of flour, Stir and cover the dishes with linen,
put about a quarter of an hour in the heat.
2. In a separate, suitable size container, mix the remaining
warm milk with two spoons of sugar. Add well suited
yeast, gradually add flour, in the amount of two cups of flour and
leave the dough for forty minutes.
3. Whiten the egg yolks with the remaining sugar. Pour in
melted cooled margarine and vegetable oil, add sour cream and
stir thoroughly.
4. Gently introduce whipped whites, then good.
approached the boil. Gradually pouring the flour, knead the soft,
plastic dough, not sticky to the hands.
5. Cover the container with the dough cloth and leave in a warm place.
When it almost doubles, punch well and leave for
re-lift.
6. After the dough rises again, slightly crush it.
and proceed to the formation of pies.
7. Moisten hands with vegetable oil, separate a piece of dough and
make a cake out of it. Put some starch on it or
semolina and put one or several apricots (pitted), in
depending on the size of the pie. Sprinkle with sugar and put it on top.
edges forming a pie.
8. Grease a large brazier with vegetable fat and put it on it.
billet pies, leaving a hole in the thickness of the little finger.
9. Brush over with a beaten egg and bake at 180 degrees on
over 20 minutes.
10. Ready cakes lightly sprinkle some water from
spray (“wash”) and place on a spread towel.
Only after complete cooling, transfer the products to a large bowl.
or on a dish.
Слоёные фруктовые пирожки с apricots in the oven
Ingredients:
• half a kilo of unleavened puff pastry;
• two full spoons of sugar;
• 300 gr. fresh or frozen apricots;
• fresh egg.
Способ preparations:
1. Remove the dough from the freeze and place it over forty
minutes on the table so that it thawed well.
2. Rinse the fruit, cut each in half and remove
bones. Cut the fruit pulp into medium-sized slices, add
granulated sugar and mix well. You can put a spoon in the filling
potato starch, then the exuded juice will not flow out of
pies
3. Thawed dough with rolling pin in one direction roll out
a large not too thin layer. Cut it into squares
arbitrary size and brush each with a beaten egg.
4. In the center of the squares lay out a little fruit filling. Then
center the corners above the filling and press them firmly
with your fingers. After that, also close the seams tightly. Than denser you
do this, the less likely it is that the juice will flow out.
5. Put the pies on a baking sheet and bake until golden.
coloring in the oven when heated to 200 degrees.
Воздушные пирожки с apricots in the oven на кефире
Ingredients:
• 500–600 g. high-quality wheat flour;
• half a liter of fatty kefir;
• eggs – 2 pcs .;
• three spoons of non-aromatic oil;
• 1 tsp. refined sugar;
• as much quicklime soda (without a slide).
Filling:
• 350-400 gr. ripe apricots;
• A tablespoon of white sugar.
Способ preparations:
1. In a glass bowl, combine vegetable oil with kefir.
Add sugar and 0.3 tsp. shallow salt, stir well and slightly
warm up using a water bath or microwave.
2. Enter, slowly stirring, slightly beaten eggs.
3. Flour the flour with soda and gradually add to kefir.
Combining kefir mixture with flour, constantly stir each
portion of newly added flour.
4. After all the flour has gone, knead the soft, lightly
sticking to hands and a bowl of dough. Cover it with linen
полотенцем и отставьте в сторону на время preparations начинки, но
not less than half an hour.
5. Remove bones from clean, well-dried fruit and
cut the flesh into small pieces. Add sugar, stir and
warm slightly in a dry skillet.
6. When the pieces have softened well, remove the pan from the heat.
Cool the filling and drain the resulting juice.
7. Divide the dough into pieces and roll each layer into
thickness up to 0.8 cm. Squeeze out a large circle and place on
each spoonful of filling.
8. Then заверните края и плотно залепите швы, формируя
small pies.
9. After spreading the patties on greased with vegetable oil.
to the broiler, well blot the top of the yolk whipped with water.
10. Pies are baked for 20 minutes, with 200 degree heating.
Творожные пирожки с apricots in the oven — быстрые дрожжевые на
sour milk
Ingredients:
• 2.5-3 full cup of high-quality flour;
• 30 gr. sweet cream butter;
• one egg;
• a teaspoon of “fast” yeast;
• 2 large spoons of pure sunflower oil;
• two spoons of refined sugar;
• Extra grade salt – a third of a small spoon;
• two grams of vanillin (powder).
Filling:
• ripe apricots – 100 gr .;
• 250 gr. low-fat cottage cheese;
• white granulated sugar.
Способ preparations:
1. Растворите сухие дрожжи в тёплой sour milk. Add sugar
and, stirring, wait until it is completely dissolved.
2. Separately whisk the egg with sugar. Add in advance
melted (not hot) butter, add salt, add vanillin and
again, beat everything well.
3. Pour the baked yeast mixture here, mix and,
Add flour in small portions and knead the smooth, soft dough.
4. Move it to the table and stamp your hands. Table surface
it is desirable to moisten with vegetable oil to eliminate
sticking.
5. Place the well-kneaded dough into a large, moisturized
cover with oil, cover with a cloth and let it walk for about an hour.
6. Rinse the apricots well, wipe dry and remove.
bones.
7. Cut the flesh into small pieces and transfer them to small ones.
metal sieve. Add no more spoons of sugar. Neatly
Stir and wait for the released juice to drain.
8. Transfer to cottage cheese rubbed on a sieve, add vanillin and
stir well.
9. Fit dough several times not too hard.
and divide into twelve identical pieces. Shape from each
cakes, which put the curd and fruit filling.
10. Then залепите пирожки так, чтобы они были похожи на
boats, with a small hole in the center. Shift fashioned
�”Boats” in the brazier, covered with oiled parchment, grease
egg and put in a hot oven (200 degrees).
11. It will be necessary to get the pies when they become tender
golden brown, after about 20 minutes.
Пирожки с apricots in the oven за час
Ingredients:
• one package of yeast puff pastry;
• potato starch;
• granulated sugar;
• twelve large apricotine;
• fresh egg – one;
• 24 cherries.
Способ preparations:
1. Lay the puff of the puff out of the freezer and leave it on
forty minutes warm.
2. Rinse apricots and cherries and dry lightly. Of cherries
Remove the bones and place the berries in a colander. Apricot
надрежьте и удалите bones.
3. Thawed puff thinly roll out and cut into
squares so that they turned 12 pieces.
4. Take an apricot, put two cherries in it and pour on
They are few, about a third of a teaspoon of sugar. Edges close and
roll in potato starch well.
5. Then place the cherry fruit on the square.
dough, first fasten the corners, and then the seams. Lightly roll
the pie in the palms, forming a ball out of it, and place the blank on
oiled brazier.
6. When all the blanks are ready, give them a quarter of an hour.
�”To separate”. Slightly moisten a beaten egg and put
to bake.
7. Cook when heated at 200 degrees to about
half an hour until the surface is covered with delicate golden
crust.
Пирожки с apricots in the oven
Ingredients:
• 9% cottage cheese – 250 gr .;
• three chicken eggs;
• 100 ml of yogurt, can be low-fat yogurt;
• two large spoons of non-aromatic vegetable oil;
• teaspoon ripper;
• the same amount of burnt soda;
• refined sugar – 2 tbsp. l .;
• 350-400 gr. good flour.
Filling:
• 300 gr. ripe, medium-sized apricots;
• 80 gr. light, undisturbed raisins.
Способ preparations:
1. A little warm kefir or yogurt combine with soda, and
set aside for 10 minutes.
2. Curd cottage cheese on a sieve, mix with whipped with sugar
with eggs and pour in clabber.
3. Continuously stirring, add all the flour mixed with
ripper, and knead. The dough will be soft and slightly sticky.
Shape it with a ball, cover with any cloth and leave to rest.
for twenty minutes.
4. Rinse apricots and raisins. Drain the raisins, and cut the fruit
small slices, about the same size as raisins,
mix it up. If not sweet enough, add a little
Sahara.
5. Divide the curd dough into pieces. Take one first and
Roll out with a rolling pin. Curd dough rises well when
baking, so the thickness of the reservoir is preferably 0.5 cm.
6. Using a saucer as a template, cut circles on it. On
each place the stuffing, flatten loose edges and close tightly
them, forming at the same time pies. Be sure to leave the center
small hole.
7. Bake patties from cottage cheese dough on buttered
brazier about half an hour, at 180 degrees.
Пирожки с apricots in the oven — полезные советы и хитрости
preparations
• Well ripened apricots are sweet enough and
therefore, you should not add a lot of sugar in the filling. Otherwise
baking pies can flow.
• Be sure to add a little potato filling
starch. It will absorb the juice released from the fruit and
the dough will not be sticky inside the pies.
• When shaping the pies, if possible, try to leave the top
small hole. It will steam out without giving
gather in pies extra moisture.
