Braided yeast dough pie. Cherry braided shortcrust pastry pie

I wanted to try out a new pattern for weaving a pie. In general, wicker pies are not designed for a large amount of filling, at best, these are poppy seeds, zest, nuts, but I had an idea to make a marshmallow layer.

I used a home-made marshmallow layer of jelly and whipped proteins several times: in the Gagarinsky dance, the Hare Meadow cake, it turns out very tasty. It's time for the yeast pie.

Again, I do not stop at the preparation of dough for wicker pies, which is prepared in the refrigerator. You can take the recipe. To prepare this pie, we need half a serving, that is, 500-600 g of finished dough.

Dough Ingredients: 5 st. flour, 1 tbsp. milk, 2 eggs, 1 pack of butter, 0.5 tbsp. sugar, 0.5 tsp salt, 11 g yeast
For filling: 4 squirrels, 5 tbsp. sugar, 220 g jelly (1 briquette).
To grease the pie: 1 egg.

I did the same in two more parts of the dough, laying them on top of each other. Only here it is necessary to take into account that when laying along the protein mass, the dough creeps towards the center, so it must be laid, slightly stretched over the edges.

For clarity, I drew these lines in Photoshop. You need to make cuts along the solid lines, and the dotted lines remain as they are, they are needed as auxiliary ones.

First, I made eight short incisions from the edge to the center 5-6 centimeters long, then I made diagonal cuts between them. Picking up the layers, she skipped them in a loop, and on the other hand she bent them, and the tongues turned out.

Baking should be not only tasty, but also beautiful. Even an ordinary shortbread pie can be turned into a work of culinary art.

I offer you a recipe for a wonderful delicious pie, which has long become a classic abroad. The pie is so tender that it even tastes like a Viennese strudel, but the cooking process is much simpler.

Crispy dough and sweet and sour filling - just a delicious combination. Believe me, it is very tasty and also quick and easy.

Total cooking time: 01h 10min
Preparation time: 40 minutes
Cooking time: 30 minutes

Servings:

Compound:

For the test
- 200 gr.
- 3 pcs.
- 2-3 glass
- 1 tsp
For filling
- 500 gr.
- taste
- taste
- taste
- 1 tbsp
- 1 tsp

Cooking process:

Let's start with a test.

Beat softened butter with a mixer until smooth. Add eggs one at a time, beating each time. Add sugar, vanilla and baking powder and mix thoroughly again.

Add flour and knead a thick dough. Roll the dough into a ball, wrap with cling film and refrigerate for 15-30 minutes.

In the meantime, prepare the filling for the pie.

You can use any cherry for this cake. Suitable for both fresh and frozen.

Place the cherry in a metal saucepan, add sugar, lemon juice and place over medium heat. When the cherry begins to boil, reduce the heat to a minimum. The cherry should start releasing juice.

Then add a little cinnamon and vanilla extract and add starch. Stir quickly and cook until the filling acquires a thick, stretchy consistency. Turn off the gas and remove the cherries from the heat.

Remove the dough from the refrigerator, divide into 2 parts - one part should be larger, thinly roll out the smaller half and put the dough into a mold, carefully lifting the edges.

Pour the filling into the form with the dough.

Roll out the other half of the dough thinly and cut into strips. Weave these strips together, grease with yolk and send the cake to the oven for 20-30 minutes until it is browned.

Stove on medium heat, somewhere around 160 degrees.

Allow the pie to cool and serve. Whipped cream or ice cream are a great addition to cherry pie.

By the way, according to this principle, you can cook pies with different berries: raspberries, blueberries, strawberries, blackberries, etc.

I offer a wonderful recipe for a snack dish, which can be called lazy.

A beautiful braided puff pastry pie is a great appetizer for both everyday and festive tables. Magnificent appearance, juicy and fragrant filling: everything is perfectly combined and a real culinary masterpiece is obtained. The filling can rightly be considered summer: a lot of greens, spices and cheese. There will also be eggs, but no one will even guess about it: they are cooked in such an interesting way.

Composition of products

puff pastry;
three bell peppers of different colors.

Filling

100 grams of green onions;
three raw chicken eggs;
200 grams of Mozzarella cheese;
20 grams of butter;
a bunch of green dill and parsley;
spices - to taste;
half a teaspoon of dried basil and ground paprika;
one teaspoon of dried garlic;
one raw egg for greasing the dough.

Braided puff pastry pie: a step-by-step cooking process

You can make your own or buy ready-made dough in the store. It must be taken out of the freezer in advance and left at room temperature.
We start cooking with the filling: we drive chicken eggs into a bowl, add a pinch of salt, black pepper and mix with a whisk.
Melt the butter in a frying pan, pour the prepared omelet. Stirring all the time, fry the eggs.
We shift the eggs into a bowl, add finely chopped green onions to them.
Grind a large bunch of greens, also put in a bowl with eggs.
Cheese (you can take any) we rub on a coarse grater, send it to the filling. Salt and pepper to taste, pour out all the spices (according to the recipe), stir thoroughly.
Now let's deal with sweet bell pepper (I have it in yellow, red and green): we clean it from seeds and partitions, cut it lengthwise into pieces about 1 centimeter wide. We make the strips even, cutting off the bends.
Break the egg for greasing the pie into a bowl, shake.
We cover the baking sheet with parchment paper and grease with vegetable oil (you can use a special non-stick emulsion).
We cover the baking sheet with puff pastry, grease its edges with an egg (using a brush).
We cover the table with parchment paper, put the second layer of dough on top and cut it into strips, about 1 centimeter wide. Do not cut the top of the dough to the end (about 1.5 centimeters).
We transfer the top to the pie, connect from one edge with the bottom layer.
We raise the strips, through one, up, on the bottom we lay out strips of pepper: first red - and close them with strips of dough.
Then we raise the lower strips upwards, lay them out in yellow pieces on the remaining ones, close them. Continue alternating until the entire cake is filled.
We connect the edges, grease with yolk, close with strips of puff pastry.
We spread the filling and distribute it, not reaching the edge. Now all the dough, all flat, coat with a beaten egg.
We send the cake to the oven, heated to 210 degrees, for 35-40 minutes.

A braided puff pastry pie turns out incredibly beautiful and very tasty: it is impossible to tear yourself away. It not only diversifies the daily menu, but also decorates the festive table. Did you like the recipe? Share it with your friends and come back to our site for new ideas.

Step 1: Prepare the pie dough.

In a shallow bowl, beat eggs with sour cream and sugar with a mixer until it is completely dissolved.

Then add lard, mix and begin to gradually add flour. Please note that here it is impossible to say its exact quantity, it all depends on the quality. Therefore, add flour in portions.

At the end, add baking powder and knead a soft, elastic dough.

Step 2: Cooking a sweet braided pie.

Set the oven to preheat to 180 degrees. We cover the baking sheet with parchment paper. Sprinkle the kitchen table lightly with flour and roll out the dough (but not all, leave a little for decoration). Then put it on a baking sheet. As you guessed, I chose cherries as the filling, as I really like the combination of sweet shortcrust pastry with sourness.

Since I had rolled pitted cherries in their own juice at home, all I had to do was drain the juice and put it on the dough. The remaining dough is also rolled out and cut into ribbons.

On top of the cherry lay out strips of dough in the form of a grid. And now you can bake minutes for 30-35 before the formation of a ruddy crust.

Step 3: Serve the sweet braided pie.

After 30 minutes, take the cake out of the oven and lightly sprinkle with powdered sugar. We brew fragrant tea and call the household to the table. Bon appetit!

If you do not have parchment paper, you can grease a baking sheet with a piece of butter and lightly sprinkle with flour.

Cherries can be bought fresh (then you have to pit them and cover them with sugar for 20 minutes), and canned, and frozen. In general, you can cook such a pie with any sweet filling.

You can also put margarine in the dough instead of lard for baking. But then it will be necessary to first grind margarine with sugar, then with an egg, and only then add flour with baking powder.

We dilute the yeast in warm milk (about 42 degrees), add sugar, mix and let stand until a cap appears, about 10-15 minutes.

Sift 350 g of flour with salt into a large bowl. Pour in the milk-yeast mixture and melted butter (it should not be hot, otherwise the yeast may die), knead a smooth, non-sticky dough. Add more flour if needed, but be careful not to make the dough too hard.

We form a ball from the dough, put it in a greased bowl, cover and put in a warm place to approach for about an hour. During this time, the dough should increase in volume by one and a half to two times.

While the dough is rising, prepare the filling. In a small saucepan, bring salted water to a boil. Add the broccoli to the pan and cook until softly crispy, about 4-5 minutes. We recline in a colander and let the water drain. Then cut the broccoli into medium-sized pieces.