Prune pies are tart and nutritious dishes.
To soften the taste of dried fruits, they are often stuffed with sour cream or cottage cheese. Prunes are great for giving originality to lean meat - white, chicken, low-fat veal.
As the basis for the manufacture of prunes - the fruits of plums of different varieties, these dried fruits themselves are distributed almost everywhere and are used in both national and modern kitchens around the world.
Prune Pies - General Cooking Principles
• Prune should be soaked for 8-9 hours in water. If prunes with stones, they should be removed from the already softened berries.
• The oven for baking is preheated, the pies are put in a preheated oven and baked at 180 degrees, only the meat of the puff pastry is baked at a lower one.
• Never open the door during baking;
• If you need to warm up the milk in the recipe, do not overheat it. In the hot yeast will die.
• Soaked prunes must be squeezed slightly before grinding to remove excess water. Grind best, skipping the berries through a meat grinder.
Cottage cheese pie with prunes "Decorating a children's party"
If you are not so conservative, that the Napoleon’s birthday party table should be decorated exclusively with Napoleon. Offer the children a cake with prunes and cottage cheese, and don’t forget to pick out a piece for adults!
Ingredients:
• flour - 300 grams;
• fat margarine - 150 grams;
• baking powder - teaspoon;
• 1 egg and additionally 1 yolk.
Filling:
• cottage cheese - 600 grams;
• three chicken eggs;
• sifted starch - a little less than half a glass;
• small bag of vanilla;
• prunes - 200 grams;
• half a lemon;
• 150-180 gr. unrefined sugar;
• sour cream (homemade) - 300 gr.
Cooking method:
1. Sugar to rub with a spoon with plums. butter, or softened margarine. Pour baking powder.
2. Gradually adding flour to knead a thin elastic dough.
3. Align it evenly in a detachable form so that high sides are formed at the edges. Put in the refrigerator for 45 minutes.
4. Rub the cottage cheese through a sieve and mix with sour cream until a mass is formed without lumps and large particles.
5. Add granulated sugar, starch, vanillin, egg, yolk. Pour in lemon juice and beat well with a mixer or a whisk.
6. Gently pour the mixture over the workpiece, put slices of dried fruits on top. Bake for up to 50 minutes.
7. We take out and allow to cool to room temperature, put in the refrigerator for 8-10 hours.
Prune apple pie
Plums and apples get along well in the country, and compote. And what will happen if they converge in a pie? Try it and don’t forget to sprinkle with ground cinnamon, this will give a light aroma of the east.
Ingredients:
• flour - 600 gr. (top grade);
• a tablespoon of milk for breeding yeast;
• a pinch of salt;
• yeast - 30 gr.;
• 2 eggs;
• 75 gr. margarine;
• a glass of yogurt, or bold kefir;
• unrefined granulated sugar - 2 tbsp. lie
Filling:
• milk - a tablespoon, or a little more;
• cinnamon optionally for sprinkling;
• 2.5 tablespoons of sugar;
• apples - 4 pieces;
• prunes - 15 berries;
• yolk.
Cooking method:
1. Quickly dissolve dry yeast in warm milk.
2. Melt the margarine in a steam bath and, having rearranged the container in cold water, cool, leaving in a liquid consistency.
3. Kefir, margarine, dissolved yeast, salt and eggs mix. In small parts, pouring flour, knead uncooked dough, remove to heat.
4. Cut the peeled apples into thin slices.
5. Divide the dough into two slightly unequal parts.
6. Knead most of it in a greased form, slightly raise the edges.
7. On top of the plate lay apples and sprinkle lightly with a mixture of sugar and cinnamon.
8. Roll the second half and cut into strips, from which weave pigtails. Decorate with pigtails in the form of a grid.
9. The berries of prunes are stacked in cells and left to fit for up to an hour.
10. Grease the top with a mixture of milk and yolk and send to bake. After 50 minutes, the cake is ready.
Delicious pie with prunes under a crisp
Prunes with cottage cheese, one of the most beloved softeners of the harsh taste of dried fruits and still give a little novelty - a layer of egg whipped with sugar will make the cake unusual if not to taste, then certainly to the senses.
Ingredients:
• prunes - 800 grams;
• margarine - 250 grams;
• cottage cheese - 700 grams;
• flour - 2.5 cups (top grade);
• 6 eggs;
• 2 glasses of sugar;
• dessert spoon baking powder;
• cinnamon - 1/3 tsp;
• low-fat sour cream - about 150 grams.
Cooking method:
1. Grind a third of the sugar with four yolks.
2. Mix flour with baking powder, yolks and sugar, add margarine slightly melted at room temperature and knead thick dough with your hands, gradually stirring sour cream.
3. Wrap with cling film, cover with a thin towel for 40 minutes and put in the refrigerator.
4. Roll the chilled dough with a rolling pin along the baking sheet, forming low sides along the edges.
5. On top, evenly spread the curd mass, on it - prunes, cut into strips.
6. Bake for 35 minutes.
7. At this time, beat the whites with the remaining sugar until steep peaks form.
8. 7 minutes before the end, take out the pie, put the protein mass over the prunes, carefully level it and return to bake until tender.
Meat pie with prunes
Meat pie is a dish of real men. And if you use ground nuts and prunes in it, then in addition to brutality we also get a peculiar taste, moreover, this dish served hot is completely different from cold.
Ingredients, in two portions:
• 2 chicken fillets;
• prunes - 200 grams;
• purchased puff pastry;
• chopped nuts - half a glass;
• mustard ready;
• salt;
• hand-ground black pepper.
Cooking method:
1. The meat used is pre-marinated. To do this, cut the washed breast along the fibers into two halves. Having beaten off salt, pepper, grate mustard on all sides and remove to the cold, for 8-10 hours.
2. Put the puff pastry to defrost.
3. Marinated chicken my meat and dried.
4. Thaw the dough into portions, roll out about 3 mm thick and sprinkle with walnuts.
5. In the middle of the future cake, lay out 2 halves of the fillet, and between them prepared prunes.
6. Wrap the edges and form a cake. Top lubricates the egg. You can top with a fork to put a pattern.
7. We bake at a temperature different from all other recipes - 160-170 degrees, baking takes about an hour.
Closed Prune Cake
Every housewife who ever wanted to choose the best “every day” pie recipe faced a dilemma: closed, or open. Of course, you should choose it, and of course we will offer you the option of a closed cake in your kitchen notebook.
Ingredients:
• 200 ml of milk;
• Yeast - 2 tbsp. l dry, or ordinary - 100 grams;
• margarine of the Puff grade for baking - a pack;
• 3 tbsp. spoons of purified vegetable oil;
• two eggs, plus one for lubrication;
• half a glass of granulated sugar;
• flour, how much dough can take (about 3 glasses in total);
• salt - at discretion.
For filling:
• prunes - 250 grams;
• liquid honey - 3 tbsp. spoons.
Cooking method:
1. Pour milk into a small saucepan and put margarine chopped into pieces.
2. Heat and melt the margarine. Cool to a temperature slightly above room temperature.
3. Dissolve the yeast in a warm mixture, pour in the rast. butter. Salt, add sugar, break eggs and stir.
4. Pour the contents of the saucepan into a bowl, gradually introducing the flour, knead the uncooked dough, which does not stick to the hands.
5. Release the prunes from the seeds, finely chop and mix with honey melted in a steam bath.
6. On greased vegetable oil, pan the rolling pin with a rolling pin 1/2 of the existing dough, place the prepared prune on top. Cover with a sheet of dough rolled out in a thickness of 3 mm and tightly fasten the edges on all sides.
7. Grease with an egg and bake until browned.
Grated prune pie
Tirtym this recipe is named for an unusual method of preparation. Margarine with flour - chopped, then rub the dough, it turns out the original consistency. Try it, it’s not difficult at all during the manufacturing process, and of course you and your family should judge the taste of the cake.
Ingredients:
• 2.5 cups of premium flour;
• two eggs;
• a pack of margarine;
• 0.5 teaspoon of baking soda;
• Vinegar 9% - extinguish soda.
For filling:
• just over 1/2 cup of sugar;
• pitted prunes - half a kilogram.
Cooking method:
1. Chopped, but not completely frozen margarine, chop vigorously with a knife, mixing at the same time with flour, add quenched soda and knead thick dough.
2. Combine the dried prunes with sugar and mix.
3. Grate half the dough to the bottom of the mold, lightly sprinkled with flour, using a coarse grater.
4. From above evenly place the prune mass.
5. Grate the second part of the dough on prunes and bake for 30 minutes.
6. Cool, sprinkle with plenty of icing sugar and divide with a knife into portions.
Sponge cake with sour cream and prunes
Why not make such wonderful goodies like biscuits? With lemons and bananas, with coffee and dried apricots, sweet and not so, white and dark. Well, if with prunes? Yes please!
Ingredients for sponge cake:
• 1.5 cups sour cream of 20% fat and more (you can mix low-fat with cream);
• 1 egg, plus one yolk;
• 1.5 cups of flour;
• table vinegar;
• 0.5 tsp baking soda;
• semolina;
• sugar - 1.5 cups;
• margarine.
For cream:
• prunes - 100 grams;
• 20% sour cream, or mixed, as described above - 200 ml;
• vanillin or vanilla sugar - bag;
• sugar - 3 table. lie
Cooking method:
1. Sugar with sour cream and eggs, beat with a mixer or manually with a whisk. Add slaked soda, flour and mix again to create uniformity. The dough should be no lumps.
2. Lubricate the form with plenty of softened margarine, sprinkle with semolina. Turn upside down, pouring out excess semolina, pour in the dough and put in the oven for half an hour until baked. Readiness can be checked with a toothpick or a match. If the toothpick, after you stick it in and then quickly remove it, remains dry, then our biscuit is ready.
3. For cream, put sour cream in a small container, add sugar, vanillin and beat until sour cream thickens.
4. The cooled sponge cake with a sharp knife is cut into two horizontal layers. Put pre-prepared prunes on the lower half and grease a layer of prunes with sour cream. Cover with the second part of the biscuit and evenly spread the remaining cream on top.
5. You can decorate with chocolate chips.
Prune jellies
Jellied cakes are simple only in the description. Of course, it may happen that you have been given the talent to cook them from birth. Well, if not, just try to do everything strictly point by point. It should turn out very tasty.
Ingredients:
• a glass of bold kefir;
• granulated sugar - a glass;
• flour - glass;
• egg;
• soda - 4 pinches;
• margarine or butter - 2 full tablespoons with a slide;
• prunes - 15 berries.
To lubricate the form:
• butter;
• semolina.
Cooking method:
1. In a small container, mix kefir, flour, soda, sugar, egg with a whisk.
2. Melt margarine or butter and let it cool slowly to room temperature, add to the dough and mix again.
3. The container in which you are going to bake, coat with oil and sprinkle with semolina.
4. Pour about a third of the dough immediately, cover with prepared prunes, pour the rest from above.
5. Bake 40 minutes.
6. Ready cooled cake sprinkled with icing sugar.
Prune Pie - Tips and Tips
• Flour for any kind of dough, especially yeast, should always be sieved. Large particles will be removed, the flour will become “lighter”, filled with air.
• If you knead the liquid components in the flour, but not vice versa, then you will avoid the formation of lumps and knead the dough will be much easier.
• For shortcrust pastry, all components are kept at room temperature, you can’t margarine or oil intensively heat, heat. They are ground with sugar and flour with their hands and at the same time quickly enough so that the margarine does not have time to melt.
• Yeast dough is best suited in a warm place.
• In order for the baking powder to disperse evenly over the flour, it is enough to mix it with flour before sifting.
• If you add flour gradually while kneading, you will never go too far with its quantity and get the perfect dough of the required consistency.
• When baking products from yeast dough, it is recommended to place a bowl with water at the bottom of the oven to humidify the air. The pies will rise even stronger.
