How to make prune filling for a pie. Yeast pie with prunes

Delicious pies with prunes made from yeast dough

I have loved prune pies since childhood! They were always eaten first. Among other baked goods, they were the most popular in our family. Mom always cooked them - rich and tender. Anyone who loves prunes will love these delicious, tender, airy pies. Juicy and aromatic.

This time I decided to make them from a different dough.

The dough for pies is made with yeast, but an unusual one, which always remains in large quantities after cooking. There is little baking in it, no butter at all, so there is no feeling of heaviness after drinking tea with these delicious pies with prunes.

The dough is simple, and the filling is almost ready - with minimal effort.

Products:

• 1 egg
• 150 ml whey
• 2 tablespoons sugar
• 0.5 tsp. spoons of salt
• 1 table. spoons of vegetable oil
• 5-10 g raw compressed yeast (3 g dry - 0.5 teaspoon without top)
• 300 g flour
• a pinch of vanillin
• For filling
• 0.7 kg – 1 kg pitted prunes
• Sugar to taste
• 1 egg for brushing dough

Recipe for pies with prunes with photo:

First, let's prepare the yeast dough. I prefer to make it with fresh compressed yeast, but you can also use dry yeast.

Dry yeast can be immediately put into flour when kneading dough; raw yeast must be prepared.

Pour 50 ml of whey or water into a mug, add raw yeast and 0.5 teaspoon. spoons of sugar

Mix well. Fresh yeast will immediately begin to react - literally in 10 minutes it will begin to increase in volume. This means that they can already be put into the dough.

Pour the warm whey into the pan,

Add sugar, salt, chicken egg

Add vanillin

And vegetable (I have sunflower) oil.

Stir, add flour

Pour our yeast onto the flour. Or add dry ones if you chose them for the dough.

Knead the dough by hand or with a mixer. The dough needs to be kneaded well.

Form the dough, sprinkle with flour and leave to rise in a warm place, covering the pan with a lid or towel.

The dough should “come up”. Those. double in volume

We crush it with our hands and leave it to come up again.

As soon as the dough has risen a second time, you can form our prune pies.

While the dough was rising, I made the filling for the pies - prunes.

It’s very simple, now prunes are sold pitted.

Pour boiling water over it and wash thoroughly. If your prunes are dried, not wet. Keep it in boiling water for 15 minutes until it swells.

Drain the water.

Then it must be scrolled through a meat grinder.

Add sugar to taste. Mix well.

Form a sausage from the dough and divide into pieces.

Roll each piece into a flat cake, place a teaspoon of prunes on it,

Pinch the edges of the dough and form into a pie

Grease a baking sheet with vegetable oil and place the pies at a distance of 3-4 cm from each other, because they will still increase in volume.

Place the baking sheet with the pies in a warm place to proof. At this time, you need to turn on the oven so that it warms up.

After 15-20 minutes, when the pies have increased in volume, brush them with beaten egg. This is done simply - break the egg into a mug and beat with a fork until smooth. Lubricate the surface of the pies with a silicone brush.

Place in an oven preheated to 170 degrees to bake until golden brown.

In my gas oven, the temperature is not set. I always bake on high heat first, and then, when the delicious aroma of fresh baked goods appears, I reduce the gas to low and bake until done. Baking time always depends on the dough.

As soon as the pies are browned to the shade you want, take them out of the oven.

Cool slightly and serve with aromatic tea! They are good both warm and cold.

That's all! Delicious and aromatic pies with prunes are ready! Bon appetit!

If you are tired of store-bought desserts and ordinary baking recipes, this selection will reveal a few culinary secrets to you. Read about how to quickly prepare very healthy sweets with prunes: dairy, spicy, dietary and holiday - everyone will find a recipe for themselves!

Who said easy-to-make baked goods have to be boring? Take note of one very light, but at the same time, unique coffee cake with prunes.

The dough will only need dried fruits and spices:

• wheat flour – 250 g;
• baking powder – 2 tsp;
• honey – 2 tbsp. l.;
• brown sugar – 150 g;
• instant coffee – 2 tsp;
• ginger and cinnamon - 0.5 tsp each;
• prunes – 200 g;
• salt to taste.

The pie is prepared in a few simple steps:

1. Brew 200 ml of coffee with honey and sugar and let it cool.
2. Cut soft, washed prunes (you can soak them in boiling water in advance) into slices.
3. Sift flour with spices and baking powder.
4. Pour coffee syrup over the dry ingredients and knead the dough.
5. The prune filling is added immediately and mixed thoroughly.
6. Place the dough in a greased pan and bake at 180 degrees. The pie will be ready in about 20-25 minutes.

This savory dessert contains no extra calories and is suitable even for vegans.

If desired, you can add chocolate chips to the dough. Serve chilled with coffee, tea or milk.

With walnuts added to the filling

If you are planning a holiday, this honey and nut pie will come in handy: a lush, aromatic cake with healthy filling will not leave your guests indifferent!

You will need the following ingredients:

• chicken eggs – 5 pcs.;
• sugar – 1.5 tbsp;
• wheat flour – 3 tbsp;
• boiled condensed milk - 350 g can;
• prunes – 200 g;
• peeled walnuts – 1.5 tbsp.;
• sour cream 15% – 300 ml;
• honey – 3 tbsp. l.;
• baking powder – 1 tsp.

How to make walnut cake:

1. Beat the eggs and sugar with a mixer until the volume of the mixture doubles.
2. Carefully pour in honey and stir.
3. Sift the flour with baking powder and gradually add it to the base, stirring with a whisk.
4. Add half a cup of crushed walnuts.
5. Bake 3 equal cakes from the resulting dough. The biscuit will be ready in 15-20 minutes. at a temperature of 180 degrees.
6. Cut the prunes, pre-soaked until soft, into slices, crush the nuts with a knife or in a mortar. You can also use a blender.
7. Mix sour cream with boiled condensed milk and beat the cream with a mixer.
8. Coat the finished cakes with cream on both sides and sprinkle with filling.
9. Cover the assembled cake with the remaining cream and fruit and nut crumbs.

Delicate and rich in pleasant taste, the cake melts in your mouth and goes perfectly with both hot drinks and dessert alcohol.

Cooking with sour cream

If you are sure that you have already tried all the recipes for pie with dried apricots and prunes, check out this interesting option with oatmeal! The unusual taste and dietary products in its composition make it a very desirable dessert on any table.

Prepare the following components:

• flour – 1.5 tbsp;
• oatmeal – 1 tbsp.;
• sour cream 20% – 150 ml;
• eggs – 2 pcs.;
• vegetable oil – 75 ml;
• prunes and dried apricots – 150 g;
• fresh orange – 160 ml;
• baking powder – 1 tsp;
• salt to taste;
• sugar substitute – 2 tbsp. l.

Cooking process step by step:

1. Beat eggs with sorbitol and salt until smooth.
2. Gradually add sour cream, juice and butter, continuing to beat the mixture.
3. In a convenient bowl, mix the flour and flakes with baking powder and pour the resulting mousse over the ingredients, mixing thoroughly.
4. Cut the washed and softened dried fruits into slices or cubes and add to the dough.
5. Preheat the oven to 180 degrees, grease the mold with oil and fill with dough. Bake until done.

The pie can be decorated with patterns of sweet sour cream and served with tea. The result is a very airy and unobtrusive finished dessert.

Curd pie with prunes

Fans of subtle flavor combinations will love this light pie with orange zest. The spicy aroma of prunes with spices and a sunny citrus note combine perfectly with a delicate curd base. Children and adults will love this pie.

For preparation you will need:

• sugar – 150 g;
• sl. butter – 150 g;
• flour 150 g;
• eggs – 3 pcs.;
• cottage cheese 9% – 200 g;
• prunes – 200 g;
• orange – 1 pc.;
• baking powder - about 2 tsp;
• vanilla and cinnamon - to taste.

Pie making process:

1. Soak dry prunes by adding hot water and allowing them to swell. Cut the prepared prunes into slices.
2. Pour boiling water over the orange and carefully grate the zest.
3. Squeeze out the juice, you should get 100 ml.
4. Grind the sugar and butter in a free deep bowl.
5. Add eggs and mix until smooth.
6. Pour in the orange juice, then add the zest and prunes.
7. Add cottage cheese and mix the base thoroughly.
8. Gradually add sifted flour with baking powder.
9. Grease the mold, place the dough in it and bake in a preheated oven at 180 degrees. This will take about 35 minutes.

The finished pie can be sprinkled with sweet cocoa or served with sour cream.

From shortcrust pastry

A new opportunity to treat yourself to tea with an exquisite healthy dessert - honey pie with prunes and nuts made from shortcrust pastry. Fragrant, satisfying and very easy to prepare, it will pleasantly surprise guests and household members.

Before baking, prepare the following ingredients:

• flour – 2.5 tbsp;
• chicken egg – 1 pc.;
• sugar – 150 g;
• margarine – 200 g;
• prunes – 1 tbsp.;
• walnut kernel – 1.5 tbsp.;
• honey – 250 ml;
• baking powder – 1 tsp.

Preparation:

1. Grind the melted margarine with sugar in a convenient bowl. Leave a small piece of fat (30 g) for dusting.
2. Add baking powder and beat in the egg, mix the mixture.
3. Add flour little by little, kneading the dough. Pack the resulting thick mass in cling film and refrigerate for half an hour.
4. From 3 tbsp. l. flour and remaining margarine, knead into “crumbs”.
5. Grind the washed and softened prunes in a blender.
6. Fry the nuts in a dry frying pan, peel off the natural films a little, and then grind them into coarse crumbs.
7. Mix the prune pulp with nuts and pour in honey (it needs to be melted for convenience). Mix the filling.
8. Roll out the dough into a crust and place in the pan without greasing anything. Leave the sides.
9. Distribute the filling evenly inside the dough basket.
10. Using a fork, seal the sides of the pie and sprinkle the top with “crumbs.”
11. The pie is baked in the oven for 20-25 minutes at 180 degrees.

Here are the ingredients you will need to make a pie with prunes and sour cream.

Dough

• chicken eggs – 2 pcs.;
• flour – 2 tbsp;
• granulated sugar - 2 tbsp. l.;
• butter – 100 g;
• baking powder – 1 tsp;
• vanillin.

Filling

• chicken eggs – 3 pcs.;
• prunes – 250 g;
• cottage cheese – 400 g;
• sour cream - 1 tbsp.;
• granulated sugar – 1 tbsp.

The pie is easy to prepare:

1. Soak dried fruits in boiling water and dry off excess water.
2. Grind eggs with sugar and butter at room temperature onto the dough.
3. Sift the flour with vanilla and baking powder and add to the mixture.
4. Grease the multicooker mold with oil and pour in the dough. Distribute it over the bottom and form sides.
5. Place whole prunes on the dough.
6. For the filling, mix eggs, sour cream and sugar with cottage cheese in a blender until smooth and creamy.
7. Pour the cream over the berries and set the “Baking” mode for 80 minutes. (or 60+20 without opening the lid).
8. After cooking, let the pie cool for about an hour before serving.

This delicate sweetness can be combined with coffee, tea or even juice. And most importantly, it turns out to be a truly healthy and satisfying dessert.

Bon appetit!

Dried fruits are ordinary dried berries or fruits that have an intense, usually sugary-sweet or sweet-sour taste, as well as a pleasant sweet aroma. At the same time, they can be dried either naturally (optionally, in the sun) or using special industrial methods (using a dehydrator).

In any case, dried fruits have a unique mineral and vitamin composition, which gives them the right to be considered one of the healthiest foods. Thus, dried fruits (in particular dried apricots, prunes, raisins, etc.) are rich in vitamins such as A, B1, B2, B3, B5, B6, and their pulp also contains many useful microelements (calcium, magnesium, phosphorus, potassium, sodium, etc.).

At the same time, one of the main advantages of this product is its rather long shelf life (and not necessarily in a cold place). They are also a convenient alternative to fresh fruit (especially in the winter). In general, a very tasty, healthy and versatile product! So let's use all the benefits of this sweet delicacy today to make amazingly tasty and unusual pies!

To prepare pies with dried apricots and prunes, we will need:

for test:
wheat flour – 3 tbsp.
butter – 200 g
chicken eggs – 2 pcs.
granulated sugar – 3-4 tbsp. l.
salt – 0.5 tsp.
vegetable oil – 2 tbsp. l.
For filling:
dried apricots – 1 tbsp.
prunes – 0.5 tbsp.
granulated sugar – 0.5 tbsp.
vanillin/cinnamon/poppy seeds – to taste

How to make pies with dried apricots and prunes:

1. We start by preparing shortcrust pastry. To do this, take the butter out of the refrigerator in advance and let it stand at room temperature for a while so that it softens thoroughly. By the way, instead of butter, you can also use regular creamy margarine. Transfer the soft butter into a deep bowl and add flour to it, grinding everything together into fine crumbs.
2. Now add chicken eggs, salt and granulated sugar to the creamy flour crumbs. Knead the dough into a stiff and at the same time soft dough that does not stick to your hands. We put it in the refrigerator while we prepare the filling.
3. Thoroughly rinse the prunes and dried apricots in warm water and leave them in the water for 15-20 minutes until they become soft. After this, squeeze out the excess water from the dried fruits and chop everything very finely. Mix crushed dried fruits with sugar, poppy seeds, vanilla and cinnamon (optional) in a small container. By the way, to speed up this process, you can simply grind all the ingredients for the filling in a blender.
4. Now let's return to our test. Sprinkle the work surface of the table with flour and roll out the dough on it into a thin layer. Next, we cut out blanks for pies from it (round or rectangular, as you wish). We fill one tortilla with the prepared filling, and cover it with the other half on top. We connect the edges tightly and now we have an almost finished pie! We do the same with the rest of the preparations and filling.
5. Place the pies with dried apricots and prunes on a prepared baking sheet (greased with a little oil or covered with parchment paper), then place them in a well-heated oven for 25-35 minutes (at a temperature of 200-220 degrees, until a golden, appetizing crust forms on top ).
We take the finished pies out of the oven, let them cool, and then put them on a beautiful large dish and serve them with tea or coffee to the table while still warm. That's all the secrets of making delicious, unusual and healthy pies!

Incredibly delicious desserts that have a beneficial effect on health are pies with dried fruits. Dried plums are useful for people with anemia, atherosclerosis, vitamin deficiency; they improve digestion, kidney function, and enhance vision. Lush, tender, aromatic pastries will appeal to adults and will appeal to children too. These desserts can be used to decorate a holiday table or please loved ones on warm family evenings.

How to make prune pie

There are many options for making desserts with dried plums. Due to the beneficial effects of prunes on the gastrointestinal tract and their richness in vitamins, fiber, potassium, iron, magnesium, and phosphorus, such pies are classified as healthy baked goods and healthy sweets. Cook them in the oven or slow cooker on the “Baking” mode for about an hour (depending on the specific recipe).

Prunes, after soaking, are dried and added to pies whole or chopped with a knife, blender, or passed through a meat grinder. If the hostess has the desire and time before the guests arrive, such prune puree, in combination with nuts, dried apricots, white poultry or lean veal, can be filled into portioned pies, for which yeast dough is best suited.

Desserts with curd filling and sour cream are served after having been cooled for several hours in the refrigerator; biscuit, yeast, and shortbread desserts are served slightly warm or chilled, divided into portions: with tea, milk. You can decorate the top of the dessert with glaze, powdered sugar, chocolate chips, whipped cream, chopped nuts, fresh berries, syrup. These baked goods are perfect for home celebrations and holiday tables.

Dough

Various types of dough are suitable for pies with prunes: yeast, sponge, shortbread, jellied, with the addition of coffee. Secrets to making the perfect dough:

• When making shortcrust pastry, it is important to prepare the ingredients in advance: keep the butter or margarine for an hour or two at room temperature, allowing it to warm up (you cannot melt or heat it in the microwave). Knead the dough with your hands very quickly, preventing the butter from melting.
• When planning to bake a dessert from yeast dough, expect that it may take more time to prepare it: it depends on the quality of the yeast and the room temperature (the dough rises faster in warm conditions). Yeast should be diluted not in hot, but in slightly warmed milk. If you place a container of water at the bottom of the oven, the pies will rise better.
• Flour should be sifted before adding to the dough to eliminate lumps; it will be filled with air, which gives the baked goods an airy feel. Baking powder is combined with flour before sifting.
• The ideal consistency and thickness of the dough can be achieved by gradually adding flour to the liquid ingredients.
• Pies with prunes should be placed in a preheated oven.

Filling

Additional ingredients that perfectly match the piquant taste of these dried fruits will help give baked goods with dried plums an original flavor: pine nuts or walnuts, hazelnuts, citrus fruits (lemon, orange) or their zest, pumpkin pulp, raisins, dried apples, beets, dried apricots, pears , canned pineapple. Prunes go well with unsweetened meat (lean beef, chicken, turkey), mushroom, fish fillings, cottage cheese, herbs, and garlic. Important nuances of preparing the filling:

• hard dried plums are soaked in warm water, strong tea for several hours (preferably overnight), the seeds, if any, are removed after softening;
• before chopping, squeeze out the dried fruits, dry them with a thick paper napkin or keep them in a preheated oven for 1-2 minutes;
• grind dried fruits, cutting them into thin slices, passing them through a meat grinder or in a blender bowl;
• The prune filling for the pie will acquire a piquant taste if kept in strong alcoholic drinks (cognac, rum).

Prune pie recipe

On culinary sites there are many recipes for pies with dried plums: closed, open, puff pastry, yeast, aspic, shortbread, sponge, with sour cream filling or curd layer. Some cook very quickly, less than an hour, others take several hours. Interesting flavor combinations are achieved by adding nuts, other dried fruits, canned fruits, honey to the prune filling - it depends on the preferences of the housewife.

Breton shortcrust pastry with prunes

• Time: 120 minutes.
• Number of servings: 9 persons.
• Calorie content of the dish: 298 kcal/100 g.
• Cuisine: European.
• Difficulty: medium.

Sand pie with prunes prepared according to this recipe turns out tender and crumbly. Dried fruits soaked in cognac give baked goods an exquisite, subtle taste.. You can soak them in dark rum or strong brewed tea, depending on the preferences of the hostess. The baked goods will be softer if you use milk with a fat content of 6% for cooking. It is better to decorate the top with non-melting powdered sugar, if you have it on the farm.

Ingredients:

• flour – 780 g;
• butter – 400 g;
• eggs – 5 pcs.;
• granulated sugar – 230 g;
• powdered sugar - for decoration;
• vanilla sugar – ½ pack;
• milk with fat content 3.5% – 750 ml;
• water – 170 ml;
• vinegar – 20 ml;
• cognac – 50 ml;
• prunes – 400 g;
• salt – 1.5 tsp;
• vegetable oil – 2-3 tbsp. l.

Cooking method:

1. Add salt to 670 g of flour and mix.
2. Combine the butter, warmed at room temperature for an hour or two, chopped into cubes with flour, mix thoroughly with your hands, and place on the countertop.
3. Add 1 tbsp to a glass of cold clean water. l. vinegar, 100 g granulated sugar, stir until sugar dissolves. Pour vinegar water in small portions onto the flour and butter and rub the dough with your hands. Pour out all the water in 2-3 steps, each time kneading the dough between your palms. Cool the mixture for 20-25 minutes in the refrigerator.
4. Pour cognac over dried fruits, after scalding with boiling water. After 15-20 minutes, place them on a baking sheet and heat in the oven at 180°C for 3 minutes.
5. Mix the remaining flour (110 g), vanillin, ½ tsp. salt.
6. Using a mixer, beat eggs (3 whole and 2 yolks) with the remaining sugar (130 g) for a minute or two at medium speed. Without stopping the mixer, add a spoonful of flour to the mixture. Having completely introduced the flour, reduce the mixer speed to minimum, pour in the milk in a gentle stream, beat for 1-2 minutes.
7. After rolling out the chilled dough, place it in the form of a “basket” on a baking dish pre-greased with vegetable oil. Having lined the bottom with dried fruits, carefully pour the batter over them, lightly whisking them before pouring.
8. After cutting off the protruding edges with a knife, place the pie in an oven preheated to 180°C for 60 minutes.
9. Once the baked goods have cooled at room temperature (about 1 hour), decorate with dried plums, sprinkle with powdered sugar, and place in the refrigerator for 5-6 hours.

From biscuit

• Time: 80 min.
• Number of servings: 6 persons.
• Calorie content of the dish: 283 kcal/100 g.
• Purpose: baking, dessert.
• Cuisine: European.
• Difficulty: easy.

Lovers of biscuit desserts will love this very delicate pie with dried plums and a sour cream layer. Sour cream with a fat content of 20% or higher is suitable for preparation; a delicious cream is obtained by combining low-fat sour cream with heavy cream (the proportions depend on the preferences of the cook). If dried fruits are hard, they should be soaked in black tea or rum for a couple of hours; soft ones can simply be washed well. Chocolate chips are an ideal decoration for the biscuit.

Ingredients:

• premium flour - 1.5 tbsp;
• eggs – 1 whole + 1 yolk;
• sugar – 345 g;
• sour cream – 500 ml;
• baking soda – ½ tsp;
• margarine – 50 g;
• semolina – 2-3 tbsp. l.;
• table vinegar - a few drops;
• prunes – 100 g;
• vanilla sugar - 1 package.

Cooking method:

1. Beat eggs (1 whole and 1 yolk), 300 ml of sour cream, 270 g of sugar with a mixer at medium speed for 3 minutes.
2. Add baking soda slaked in vinegar and flour and beat for 2 minutes until smooth, thoroughly breaking up any lumps of flour.
3. After greasing the bottom and sides of the mold with margarine, sprinkle with semolina and pour in the dough. Bake the biscuit for half an hour at 180°C. After baking, cool for 20-30 minutes under a clean kitchen towel.
4. For the cream, combine the remaining sour cream (200 ml), vanillin, 75 g of sugar, beat with a mixer at medium speed for 5-6 minutes until the mass begins to thicken.
5. Cut the cooled sponge cake lengthwise into 2 layers. Evenly distribute dried fruits over the bottom layer, generously coat with sour cream, and cover with a second layer.
6. Spread the remaining sour cream over the top layer and sides of the baked goods, and place the pie in the refrigerator for 2-3 hours.

From yeast dough

• Time: 2.5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 285 kcal/100 g.
• Purpose: baking, dessert.
• Cuisine: Russian.
• Difficulty: medium.

The dessert according to the presented recipe is served slightly warm, with milk or tea. It looks festive due to the ruddy mesh and dough decorations in the form of leaves or flowers. The resulting pie is fluffy, airy, with a delicate plum aroma and subtle sourness in taste.. From this amount of dough and filling you can make portioned pies that your home will love.

Ingredients:

• premium flour - 3 tbsp;
• eggs (yolks) – 3 pcs.;
• milk – 1 tbsp.;
• butter – 100 g;
• dry yeast – 2 tsp;
• sugar – 2 tbsp. l.;
• salt – 1/3 tsp;
• prunes – 500 g;
• lemon zest – 1 tbsp. l.

Cooking method:

1. Heat the milk slightly, dissolve the yeast and sugar in it, leave to rise at room temperature for 10 minutes. Add a third of the sifted flour, mix well, leave warm under a clean towel.
2. After 40-60 minutes, add the remaining 2 cups of sifted flour, salt, pre-warmed butter and chopped into small slices, and egg yolks to the dough. After kneading the dough with your hands, leave it warm under a towel for 50-60 minutes, kneading it 1-2 times during this time.
3. Pour well-washed dried fruits with cold water, bring to a boil over medium heat, reduce heat to low, cook for 10-15 minutes, then drain the boiling water. Grind the cooled dried plums in a blender until pureed, add lemon zest, mix well.
4. Dividing the dough in a ratio of 2/3 and 1/3, roll out most of it, place it on a greased round “basket” pan with sides, and lay out the filling.
5. Having rolled out the smaller part with a rolling pin, cut the dough into strips, place it on the pie with a mesh, securing the edges. Brush the tops lightly with the remaining egg whites.
6. Bake the yeast pie with prunes in the oven for half an hour at 180 °C.

With prunes in sour cream filling

• Time: 90 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 296 kcal/100 g.
• Purpose: baking, dessert.
• Cuisine: Russian.
• Difficulty: medium.

A dessert with dried plums in sour cream filling turns out to be very aromatic, tasty, tender and is prepared quickly, without any extra effort. Important cooking secrets: use very cold water for kneading the dough, soak dried fruits in tea with maximum strength, and use full-fat sour cream for pouring (fat content 26% or higher) - it will turn out thick, viscous, dense. Serve the pie chilled or slightly warm.

Ingredients:

• premium flour – 240 g;
• sour cream – 285 ml;
• water – 6 tbsp. l.;
• sugar – 50 g;
• vanilla sugar – 1 sachet;
• butter – 100 g;
• prunes – 250 g;
• black tea – ½ tbsp.

Cooking method:

1. Pour the washed dried fruits with strong warm tea and leave for an hour or two.
2. Grind the butter, previously kept for an hour at room temperature, chopped into medium-sized cubes with 200 g of flour. Add cold water and knead the dough with your hands. Cool the finished mixture for half an hour in the refrigerator.
3. Sour cream filling is prepared as follows: beat sour cream with sugar, vanilla, 40 g of flour with a mixer for 4-5 minutes until the sugar is completely dissolved.
4. Having rolled out the chilled dough, place it in a baking dish, prick it with a fork, evenly distribute dried fruits over the base, pour in the sour cream filling as carefully as possible, and smooth it with a silicone spatula.
5. Bake the dessert for 45 minutes in an oven preheated to 200 °C.

Curd with prunes

• Time: 70 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 332 kcal/100 g.
• Purpose: baking, dessert.
• Cuisine: European.
• Difficulty: medium.

Curd delicacy with dried plums is not only an appetizing, incredibly tender, but also a very healthy dessert. Phosphorus and calcium contained in cottage cheese are involved in strengthening teeth and bones.. Prunes, having a beneficial effect on the cardiovascular system, gastrointestinal tract, normalize blood pressure, and help with kidney and liver diseases. A pie with this filling will appeal to adults and children. You can make it tastier by topping it with chocolate glaze or melted chocolate.

Ingredients:

• premium wheat flour – 300 g;
• butter – 200 g;
• eggs – 2 pcs.;
• sour cream – 2 tbsp. l.;
• granulated sugar – 220 g;
• cottage cheese – 300 g;
• cocoa powder – 1 tsp;
• prunes – 60 g;
• baking soda – ½ tsp.

Cooking method:

1. Soak dried fruits for 2-3 hours in strongly brewed tea or warm water.
2. Warm the butter for an hour at room temperature, chop it into small cubes, and grind it into crumbs with 150 g of granulated sugar and flour. Add cocoa, mix.
3. To prepare the filling, grind the cottage cheese with semolina, 70 g of sugar, soda, slaked with vinegar. Add sour cream, plastic-cut dried fruits to the mixture, beat in eggs, mix thoroughly.
4. The baking dish should be filled in layers: place a third of the butter-flour crumbs on the bottom, then put half of the curd filling, a third of the crumbs on the filling, then the remaining filling and a third of the crumbs as the top layer.
5. Bake the pie for 45-50 minutes in an oven preheated to 180°C.
6. The dessert is served after it has been cooled.

With prunes and walnuts

• Time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 320 kcal/100 g.
• Purpose: baking, dessert.
• Cuisine: European.
• Difficulty: medium.

Pie with prunes and walnuts prepared according to this recipe turns out tender, soft, with a slightly honey aftertaste. It can rightly be called a cake: it turns out to be multi-layered, decorated with a scattering of nuts and dried fruits. Feel free to serve this dessert at your holiday table: guests will not remain indifferent to its indescribable taste.

Ingredients:

• premium wheat flour – 2 tbsp;
• butter – 200 g;
• eggs – 5 pcs.;
• sour cream 15% fat – 300 ml;
• boiled condensed milk – 1 can;
• sugar – 1.5 tbsp;
• baking powder - 1.5 tsp;
• prunes – 200 g;
• honey - 3 tbsp. l.;
• walnuts – 1.5 tbsp.

Cooking method:

1. Beat eggs and sugar with a mixer for 6-7 minutes at maximum speed until the mixture increases in volume by 2-3 times.
2. After adding honey, beat for another two minutes.
3. Combine the sifted flour with baking powder, add it and 0.5 cups of crushed nuts into the beaten egg mass, mix thoroughly with a whisk, breaking up the flour lumps.
4. Dividing the composition into 3 parts, bake each cake in an oven preheated to 200 °C for 15 minutes each.
5. Chop the remaining nuts (1 cup) with a sharp knife.
6. Dry the dried fruits in boiling water for 5-7 minutes with a paper towel and cut into small plastic pieces.
7. Beat sour cream with boiled condensed milk with a mixer at medium speed until smooth – 5-7 minutes.
8. After brushing the cooled cakes with cream, sprinkle them generously with nuts and dried plums. Stack the cakes on top of each other and decorate the top of the pie with dried fruits and remaining nuts.
9. Dessert should be served with tea after it has been cooled.

With dried apricots

• Time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 352 kcal/100 g.
• Purpose: baking, dessert.
• Cuisine: European.
• Difficulty: easy.

Dry fruit lovers will love the delicate texture of this cake. The taste of the dessert can be made more rich, spicy, and deep by adding a pinch of ground ginger and cinnamon to the dough when kneading. Some housewives love the combination of dried apricots, dried plums, and raisins (150 g is enough for the presented recipe): the baked goods will seem even more tender, softer, especially if served with hot tea or milk.

Ingredients:

• premium wheat flour – 200 g;
• granulated sugar – 150 g;
• eggs – 4 pcs.;
• milk – 2 tbsp. l.;
• margarine – 150 g;
• soda – 1/3 tsp;
• prunes – 50 g;
• dried apricots – 50 g.

Cooking method:

1. Pour boiling water over the washed dried fruits for 10 minutes, drain the water, dry, finely cut into slices or cubes.
2. Finely chop the margarine warmed at room temperature, grind it with sugar with a spoon, then beat with a mixer at medium speed for 5-6 minutes, the mass should become fluffy.
3. Separating the yolks from the whites, add the yolks one at a time into the margarine, thoroughly mixing the mixture.
4. Add milk and chopped dried fruits to the mixture and mix.
5. Pour in the sifted flour and baking soda, stir thoroughly.
6. The last to add to the mixture are the whites, well beaten with a mixer at high speed (beat for about 3 minutes), mix.
7. The pie is baked in an oven heated to 200 °C for 35-40 minutes.

With prunes, beets and cocoa

• Time: 80 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 195 kcal/100 g.
• Purpose: baking, dessert.
• Cuisine: Russian.
• Difficulty: medium.

This unusual dessert will delight you with its original, rich taste and delicate texture. It’s quick to prepare if you prepare the ingredients in advance: boil the beets, pour the sauce over the dried fruits 1.5-2 hours before cooking. You can bake a pie using a multicooker: 1 hour on the “Baking” mode. The glaze will make the cake taste exquisite, perfectly complementing it with a chocolate tint.

Ingredients:

• wheat flour – 150 g;
• water – 2 tbsp. l.;
• kefir – 200 ml;
• sugar – 150 g;
• vanilla sugar – ½ tsp;
• butter – 20 g;
• prunes – 50 g;
• cocoa powder – 4 tbsp. l.;
• soda – ½ tsp;
• medium-sized boiled beets – 2 pcs.;
• vegetable oil – 2-3 tbsp. l.;
• baking soda - a pinch;
• soy sauce – 2 tbsp. l.

Cooking method:

1. Pour soy sauce over washed, chopped prunes or chopped prunes in a blender bowl. Leave for about 1.5-2 hours.
2. Boil well-washed beets in fresh water (after boiling, cook for 40-60 minutes). After cooling and cleaning, rub on the fine edge of a grater.
3. Mix kefir with vanilla, 3 tbsp. l. cocoa, 100 g granulated sugar, vegetable oil, lightly whisk until smooth. Add sifted flour, soda, grated beets, prunes, mix.
4. The pie is baked for 40 minutes in a preheated oven at 180°C. Pour hot glaze over the finished baked goods.
5. The glaze is prepared as follows. Place a saucepan with butter, water, 1 tbsp on low heat. l. cocoa, 50 g sugar, stirring constantly, bring the mixture to a boil.

Video

Prepare the necessary products. For the pie, it is advisable to take premium wheat flour and sift it through a sieve in advance. You will need a round mold with a diameter of 20 cm and a sheet of parchment paper of the same size.

First of all, mix kefir with sunflower oil in a ladle or other convenient container and put it on low heat or in a water bath. This mixture must be heated to +35-40 °C, strictly monitor the temperature.

Pour half the specified amount of flour, granulated sugar, salt, yeast into a deep bowl and stir well.

Pour the fermented milk mixture into the dry mixture of ingredients and stir until smooth. Be careful not to overheat the liquid, otherwise the yeast granules will not be active.

Now you can add the rest of the flour and knead into a thick dough. The base should not be tight; it will stick to your hands a little. Cover the top with a flat plate and a towel and place in a warm room to rise for 1 hour; it may take a little longer. This will be noticeable by the consistency; if the bowl is not completely filled, then leave for another 30 minutes.

At this time, you need to boil the milk mass and leave it on the table to cool. It is prepared easily and quickly; in a special container, combine vanilla sugar with potato starch. Then dilute these components with cold milk until a homogeneous liquid is formed, stirring well with a whisk.

Turn on the stove, cook over low heat for about 4 minutes, constantly stirring in a circle so that a clot does not form at the bottom. Cool the resulting mass in a plate; you can cover the top with a lid or cling film - there will be no crust.

Pour prunes into a large bowl, pour boiling water over them and leave for 5 minutes.

After this, remove the liquid and chop the steamed dried fruits into small cubes with a knife or grind in a meat grinder.

Knead the risen dough well on a floured work surface. Divide into 2 servings, one for the main part of the pie, and the other for decoration. Preheat the oven to a temperature of +200 °C.

Roll out most of the dough using a rolling pin into a layer 1 cm thick. Grease the paper with vegetable oil and place the workpiece in the mold, make small sides. Sprinkle chopped prunes in the middle in an even layer and press on top with your hands.

Pour the sweet mixture onto the dried fruits and smooth with a spoon. All filling ingredients are placed in the center so that the edges can be tucked in.

Take the rest of the dough and roll it out with a rolling pin into a flat cake 4-5 mm thick, divide into 3 equal parts. In each piece, make 3 thin strips, without cutting 1 cm from one end. Then you need to form ordinary braids for decorating baked goods, or simply twist them together.

First, braids are laid on the product, and then the edges are tucked. Lubricate the surface well with sunflower or olive oil; if desired, you can use egg yolk with milk.

Place the pie in a hot oven and bake for approximately 45 minutes. until golden brown. You can imperceptibly pierce the side with a match to check readiness. I recommend leaving it with the heat off for 5-7 minutes to make the crust more golden. Before serving, remove the warm pie with aromatic and tender filling from the mold and cut into portions. The slices turn out neat and beautiful, but they do not crumble too much, the filling remains intact and does not fall apart. Bon appetit!