Jellied pie with kefir jam. Kefir pie with jam

A pie with jam is prepared in a hurry and pleases everyone in the household. The simplicity of the ingredients and the speed of preparation made it a favorite dish from the “guests on the doorstep” series. There are many cooking variations. We present proven homemade baking recipes.

The pie can be made from any jam, but the combination of delicate crumbly shortcrust pastry and sweet and sour filling is considered a classic. This pie will not be cloying and will leave a pleasant aftertaste. Apple, apricot, plum, pitted cherry and even currant are suitable for the recipe if you like piquant and sour notes. You can replace the jam with any jam or confiture: the pie will only benefit from it.

For the grated pie, prepare:

a pack of butter – 200 g;
granulated sugar - a glass without a slide;
flour – 3-4 cups;
2 eggs;
a glass of jam or jam;
a packet of vanillin;
tsp baking powder;
a pinch of salt.

The butter should be soft and pliable - we will grind it with sugar until it has a smooth, creamy consistency. Then add vanilla and eggs, previously beaten into a light foam, to the butter cream. Stir in the flour, you can sift it through a sieve - the dough will be saturated with air, it will become crumbly and airy. Don't forget to add baking powder to the flour. Knead the dough until it turns into a smooth elastic ball with a glossy shine. Divide the dough into 2 unequal parts.

Roll one out and place it in the mold. We mold the sides with our hands 1-2 cm high. Add more flour to the smaller part of the dough - you should get a solid lump that we will rub. Pour jam onto the rolled out dough and distribute it evenly over the entire surface. Take a grater and rub the second lump directly onto the jam. The crumbs should cover the jam in an even layer. Place in the oven preheated to 200 degrees. Bake for 15-20 minutes until the crumb top is golden.

The finished pie needs to “catch its breath” a little, and then it is cut into neat diamonds or squares. Serve sprinkled with powdered sugar. The ideal accompaniment for the pie is fruit drink, cold milk or warm tea with ginger or oregano.

Made from shortcrust pastry with crumbs on top

It’s easy to buy ready-made shortbread dough. It is perfectly stored in the refrigerator without losing its taste. If you receive a call and there is nothing to treat you with, urgently defrost the dough and bake a pie.

We will need:

a piece of butter to lubricate the mold;
a glass of any jam.

Divide the dough into two parts. Roll out the larger one, place it on the bottom of the mold (previously greased with butter), sculpt sides with your fingers 1-2 cm high. Pour the jam onto the dough, level it in a neat layer. Grind the second part of the dough onto a coarse grater directly onto the jam. It is not necessary to make a dense cap of crumbs: let the jam show through slightly. This way the pie will come out more beautiful and juicier.

Bake the pie in the oven, preheated to 200 degrees until the crumbs are browned (usually 15 minutes is enough). Serve with vanilla ice cream. We treat guests to tea, dried fruit compote or berry mousse.

Quick pie with jam

Even in half an hour you can prepare the most delicate pie, reminiscent of a sponge cake in taste. The recipe requires minimal input, but the end result is a delicious delicacy with a sweet and sour filling.

Let's prepare:

a glass of milk;
3 eggs;
50 ml vegetable oil;
a glass of sugar;
2-3 cups flour;
vanillin - sachet;
a pinch of salt;
baking powder – 1 tsp.

Beat eggs with sugar until fluffy foam. The grains should completely dissolve, the mass should become white and fluffy. Add vanillin and vegetable oil to the eggs, adding it in a thin stream. Now it's time to carefully pour in a glass of warm milk. You will get a mixture with bubbles inside, to which we will add flour and baking powder. We'll add just enough flour so that the dough is a little thicker than sour cream, but you can't make it dense.

Drain the liquid jam through a colander to drain off the excess syrup.

Pour half the dough onto oiled baking parchment and fill with a glass of jam. Add the rest of the dough. It should completely cover the filling. The dough will be quite thick, so you can carefully level it with a tablespoon over the entire surface. Place in an oven preheated to 220 degrees and bake for 7 minutes. Then reduce the heat to 160 degrees and cook for another 40 minutes.

Sprinkle the finished pie with powdered sugar and serve, cutting into neat pieces ala cake. We are sure that the recipe will become your favorite - the pie can easily be mistaken for an exquisite cake with a light savory cream.

Kefir based recipe

Based on kefir, a successful dough is obtained that does not spread and goes well with even the juiciest filling. It's balanced and bakes in minutes. We suggest using redcurrant jam or apricot jam as a filling.

Let's prepare:

a glass of kefir;
3 eggs;
soda - dessert l .;
a glass of sugar;
a pinch of salt;
a glass of jam or marmalade;
90 ml vegetable oil;
400 g flour.

The beauty of kefir dough is the speed of preparation. All you need to do is: beat eggs, kefir, soda, flour, butter, baking powder with a regular whisk, sweeten and lightly add salt. Salt in this case acts as a flavor enhancer, giving the dough richness. You should get a fairly thick mass - adjust the amount of flour to your liking.

Pour half of the dough into the mold. We spread jam or preserves on it, fill everything with the second part of the dough. Place in the oven for 6 minutes (it must be preheated to 220 degrees), then switch to 160 degrees and bake until done for 35-40 minutes. It’s easy to check the readiness of the pie - just pierce it with a match and make sure it comes out dry. Cut the pie into pieces and decorate with marshmallow pieces.

Pie with apple jam

Pies with apple jam can be considered an international masterpiece of confectionery art. Austrian strudels, German apple bagels - apple pastries are adored in all corners of the world for their aroma and tenderness. In winter, when you want coziness, it’s time to make apple pie from shortcrust pastry. He was nicknamed “Tsvetaevsky”. They say that the great poetess loved this version of apple pie.

Let's prepare:

500 g of ready-made shortcrust pastry;
apple jam;
oil for greasing the mold.

Vanillin can be poured directly onto the apple jam, the filling will be very aromatic.

Divide the shortbread dough into 2 equal “balls”. The first three are grated directly onto a mold greased with vegetable oil. Pour the jam and carefully distribute it over the entire surface. Place the remaining portion directly over the pie, making sure the crumbs completely cover the filling. Place in the oven at 200 degrees. Bake until a beautiful golden color appears. Cut the warm pie into rectangles.

Amber apple filling, fresh shortbread dough that crumbles into grains in your mouth. Hot tea with honey and lemon – can you think of a better scenario for a long winter evening?

Dessert with strawberry preparation

During the berry season, many housewives grind strawberries with sugar and then freeze the mixture. Strawberries, even frozen, are surprisingly fragrant. It's time to bake a delicious berry pie with it. Shortbread dough will not work for the filling - the strawberries are too juicy. But yeast is perfect.

Required components:

500 g yeast dough;
frozen strawberries with sugar – 300 g;
Art. l. potato starch;
white of one egg;
vegetable oil for greasing the pan.

Roll out the yeast dough to a thickness of 1 cm. Add potato starch to the strawberry preparation - this way the filling will not fall apart. Cover the top with a thin mesh of flagella, which we first roll out from the remains of the dough. Place in the oven at 200 degrees. Bake for 30-40 minutes.

The finished dessert must be proofed: the dough should rest and become fluffy. Only then we cut it into pieces. A thin crust with a juicy berry filling that smells like summer, a glass of cold milk - a wonderful Sunday morning breakfast for the whole family.

With raspberry jam

You can whip up a raspberry pie. The result is a surprisingly light delicacy, not at all cloying and airy. The advantage of the recipe is that even slightly fermented raspberries with sugar, or jam that has begun to sugar and thickened greatly, are suitable here.

Let's prepare:

kefir - a glass;
raspberry jam – 250 ml;
egg;
400 g flour;
a pinch of citric acid;
dessert spoon of soda;
powdered sugar – 30 g.

Instead of kefir, you can take any fermented milk product: Varenets, fermented baked milk, yogurt, matsoni.

Pour out the jam, add soda and citric acid to it. Stir and leave for a few minutes. Pour in kefir, add sugar, and an egg beaten until lightly foamy. Gradually sift the flour into the mixture, mixing thoroughly. Pour the dough into a baking dish and cook the pie for 30 minutes at 200 degrees.

Do not open the oven to prevent the cake from settling!

The result is a light, fluffy dessert reminiscent of a biscuit. The raspberry flavor and airy texture of the pie are worthy of a festive table, and certainly this is the best dish for a family tea party.

Sweet Lenten recipe

Lenten pie with jam is a traditional dessert for people who honor religious traditions. Baking without milk and eggs can be made incredibly tasty and very healthy if you add a few tablespoons of flax seeds. We suggest using frozen cranberries with sugar as a filling.

We will need:

vegetable oil 200 g;
3 cups flour (or a little more, depending on how much the dough takes);
2 tbsp. starch;
a generous pinch of flax seeds;
half a glass of sugar;
a teaspoon of baking powder;
1.5 cups cranberries with sugar;
a pinch of salt.

Instead of eggs, the recipe uses flax for binding: it will hold the dough together.

Flax seeds need to swell. To do this, fill them with boiling water (100 ml) and leave for 2 hours. Grind the cranberries into puree with a blender, add starch. We also grind the flax seeds in a blender to get a grayish viscous mass, add sugar to it. Gradually add into flour.

Our task is to knead an elastic, tender dough that will be easy to roll out. Roll out thin cakes from the dough and bake them in a round shape at 200 degrees. Since they are thin, they bake almost instantly - in 3-5 minutes. Grease the warm cakes with cranberry cream and stack them on top of each other.

The result is an original cake: lean, light, tasty. He needs to be allowed to soak. Ideally bake it the day before and serve in the morning. It will be soaked, the cranberries will impart their spicy aroma to the dough, and the cake will turn out delicious!

Quick tea cake with jam

Tea cake helps out when you want something sweet to serve at the table, but you’re too lazy to prepare complex desserts. It even tastes like chocolate pastries, but the cost of the pie is very low. If desired, it can be easily supplemented with dried fruits, poppy seeds, nuts, and coconut flakes.

For the pie we will prepare:

a glass of strong brew (unsweetened);
200 g sugar;
4 tbsp. any jam;
2 cups flour;
baking powder – 1 tsp. with a slide;
2 eggs;
powdered sugar for sprinkling.

Mix all ingredients in a glass container, achieving a smooth texture without lumps. Pour it into a baking dish. Place in an oven preheated to 180 degrees and bake until done. The result will be a light chocolate-colored pie, slightly moist inside thanks to the jam.

Puff pastry treat

Crispy puffs with a sweet filling are loved by children and adults. But the best part is that there is absolutely no hassle with dessert. Especially if the housewife has a pack of any puff pastry with or without yeast in stock.

Product composition:

apricot jam - a glass;
pack of dough – 500 g;
butter - cube.

Roll out the dough into two thin layers. Spread the apricot jam and level it over the entire surface of the future pie. Cover with the second piece of puff pastry. We make punctures in the cake in several places - this way it will bake faster and rise evenly. The dessert is baked quickly - in 15 minutes. Just be sure to grease the finished pie with oil - it will saturate the dough, make it juicier, and in combination with the sour filling you will get a surprisingly tasty dish.

Cooking in a slow cooker

“Mixed, poured, baked!” Under this motto, we suggest baking a simple pie for the whole family with jam in a slow cooker. The device does not require housewives to monitor it every second and prepares everything independently.

Let's prepare:

a glass of Varents (kefir, fermented baked milk);
3 eggs;
2 tbsp. flour;
tsp baking powder;
any thick jam.

In our opinion, the strawberry filling in this recipe is surprisingly tasty: there are pieces of berries inside the moist pie, and their small seeds give a pleasant, subtle crunch.

Mix all the ingredients, add flour so that the dough is as thick as charlotte. Pour it onto the bottom of the multicooker, greased with oil. Turn on baking mode. We wait for the signal to finish cooking and, voila, our treat is ready! Sprinkle the pie with grated chocolate, pour in cocoa and invite everyone to tea.

Dessert with apricot jam

Let's imagine that you are planning a big holiday at home, and for dessert you will need to serve something very light and equally unusual. We suggest you try a treat made from cream, apricot jam with thin cookie crust.

Let's prepare:

heavy cream – 500 ml;
vanilla – 2 bags;
apricot jam – 200 ml;
mint leaves - for decoration;
"Anniversary" cookies - a pack.

Grind the cookies into crumbs, place them on one transparent bowl, filling them by one third. Whip the cream to stable peaks. Place apricot jam on the cookies and whipped cream on top. Sprinkle each serving with vanilla and garnish with mint. The dessert can be prepared a couple of hours before serving - the cookie pieces will be soaked in jam and become juicy. Just remember to serve it chilled.

Curly pie with jam

The pie is nicknamed curly because of the shavings that are laid out randomly. The result is the effect of cute curls, beautiful and golden after baking.

For the curly pie we will prepare:

a pack of good margarine or butter;
granulated sugar - half a glass;
flour - 3-4 cups;
3 eggs;
a glass of plum jam;
a packet of vanillin;
tsp baking powder;
a pinch of salt.

Chop the margarine into cubes and grind with sugar and flour. Add vanillin. Place some of the crumbs on the bottom of the mold (it is better to cover it with baking parchment), and pour jam on top. Sprinkle the remaining crumbs over the pie and place in the oven at 200 degrees. It bakes surprisingly quickly - in 15-20 minutes. All you have to do is make sure the top doesn't burn. A piece of warm curly pie with a cup of cappuccino is the best start to the work week.

Royal cheesecake with jam

Jam or jam will give the royal cheesecake additional juiciness and sweetness. With strawberry or cherry jam, an ordinary pie will turn into a modern, partly even fashionable dessert: now natural combinations of berries and cottage cheese with a thin layer of dough are valued all over the world.

Instead of jam, you can use any berry jelly.

We will need:

flour – 200 ml;
sugar - glass;
a pack of butter - 180 g;
a glass of cherry jam (pitted!);
cottage cheese with fat content from 5% to 9% - 500 g;
2-3 chicken eggs;
vanillin, sachet;
a pinch of salt and soda.

Three butter on a coarse grater. Add flour, sugar, salt and soda. Quickly grind everything into crumbs until the butter melts. Pour some of the crumbs into a greased mold. Mix cottage cheese with half a glass of sugar and eggs. Pour over the crumbs. Place jam on top and cover the filling with the rest of the crumbs.

The pie is baked at 200 degrees for 30-40 minutes. The delicacy turns out to be balanced, not at all cloying, and the pleasant cherry sourness perfectly complements the cottage cheese.

Open Pie

In Russia, it is customary to bake open yeast pies. But we offer a European-style pie called berry tart. Even ballerinas indulge in this light dessert. Of course, only on holidays.

Product composition:

flour – 200 ml;
sugar - glass;
a pack of butter – 180 g;
a glass of strawberry jam (seedless!);
cream 35% fat – 200 g;
2-3 chicken eggs;
a glass of peas (beans);
vanillin, sachet;
a pinch of salt and soda.

During the season, you can use any fresh fruits and berries for the tart, placing their pieces in a circle.

Mix shortbread dough from butter, flour, sugar and baking powder. Roll it out and place it in the mold, forming sides. Sprinkle the dough with peas - they will act as a kind of weight and will not allow the dough to “rise” in the very center. Bake until done for 15-20 minutes. Place any jam on the finished cake (ours is strawberry) and whipped cream on top. Bake the tart for another 7 minutes. We eat the tart warm, washed down with young sparkling wine.

With currant preparation

Baking with currants turns out very fragrant. The berries seem to open up in the oven, imbuing the dough with summer aromas. If you have a bag of frozen berries left in the freezer, quickly take it out and make a pie.

We will need:

200 ml kefir;
3 eggs;
currants, grated with sugar - 1 cup;
soda - dessert l;
a glass of sugar;
a pinch of salt;
70 ml vegetable oil;
2 cups flour.

Mix flour and eggs into a kefir-based dough. Add sugar, stir until it dissolves. Pour some of the dough onto the bottom of the mold, and put currants and sugar on top. Fill with the second part and send the currant charlotte to bake in the oven at 200 degrees for 40 minutes. Sprinkle the finished pie with grated chocolate and eat it with a hot latte.

Jellied pie

The jellied pie will turn out moist, crumbly and tender if you knead the dough with sour cream and add semolina instead of flour. It is better to take jam without sourness. Strawberry jam would be ideal: it will make the delicacy similar to the desserts that are so loved in the East.

Let's prepare:

200 ml sour cream;
100 g semolina;
3 eggs;
strawberry jam – 1 glass;
baking powder - dessert spoon;
half a glass of sugar;
a pinch of salt.

Mix semolina with sugar and sour cream, leave for a couple of hours to swell. Beat the eggs in a separate bowl and gradually mix into the semolina dough. Season with vanilla. Pour half the dough into the mold and spread strawberry jam on top. Try to do everything carefully, because the mass turns out to be quite liquid. Fill with the rest of the dough and place in the oven. Bake for 35 minutes at 200 degrees.

The finished jellied pie can be additionally soaked in syrup: mix a teaspoon of honey with water (150 ml) and pour it over the warm pie. The delicacy turns out to be aromatic, satisfying, and not too cloying. We recommend preparing a milkshake for the pie and enjoying a pleasant meal with the whole family.

We have given recipes for pies with jam, which is usually prepared by almost all housewives. But there are also interesting preparations - confiture from rose petals, jam from green walnuts, cherry plums, and cherries. You can make unique pies by adding different fillings. The recipes are absolutely universal, simple to execute, but surprisingly tasty. Experiment, cook with pleasure!

The recipe for the simplest jellied pie with jam is an ideal option for spontaneous dessert baking. This pie is prepared in one, two, three times, which can be done by housewives with minimal experience in baking. Use any jam you can find in your pantry. Jellied pies are famous for their tenderness and softness. Both adults and children like it. It is advisable to eat the pie with jam from jellied dough right away, while it is still warm. It will not be possible to save it in its original form until the next day.

So, jellied dough. Sugar is poured into a bowl. Chicken eggs are broken.

During the beating process, sour cream is added.

Then flour and baking powder are gradually introduced. After you add some of the flour to the dough, the beating process should be reduced to minimum speed. Firstly, the flour may fly apart, and secondly, the dough needs to be controlled.

The resulting dough resembles “Charlotte dough”. If so, then do not add more flour.

At the end, jam is added. Light stirring, and the jellied dough for a quick-ripening pie with jam is ready.

The baking dish is greased with oil. The dough is poured into the mold. The pie goes into a hot oven for 30 minutes. Readiness is checked with a toothpick. After piercing the cake with a stick, you need to make sure that it is dry.

The jellied pie with jam is ready! Our baked goods are removed from the mold using a silicone spatula. The correct jellied pie easily comes away from the edges and does not break when transferred to a dish.

A tender, warm, tasty piece of jam pie just begs to be put into your mouth. Happy dessert!

Such an amazing delicacy as jam is definitely loved by everyone - adults, children, and even fairy-tale characters. But most of all, it is respected by experienced chefs like our mothers and grandmothers, because with jam you can not only drink tea or eat ice cream, but also make amazing pastries. Today we will share with you several jam pie recipes.

Quick jellied pie with jam

Every housewife should have at least a dozen express recipes for all occasions in her arsenal. A quick jellied pie with jam is just one of those. Maximum taste, minimum ingredients and effort and time spent on preparation. The dough is pourable, mixed with eggs and milk. You can use any jam for the filling, the main thing is that it is thick enough and always has some sourness, so that the pie does not turn out cloyingly sweet. The best option would be a filling made from currants, lingonberries, gooseberries or cranberries. The combination of the most delicate, moderately sweet dough with slightly sour jam is beyond praise!

Taste Info Sweet pies

Ingredients

chicken eggs – 3 pcs.;
milk (fat content 2.5-3.2%) – 100 ml;
granulated sugar – 150 g;
margarine for baking – 100 g;
vanillin – 1/2 sachet;
baking powder – 2 tsp;
white wheat flour – 350 g;
salt - a pinch;
thick jam with sourness - 1 glass.

How to make a quick jellied pie with jam

Wash the eggs and break them into a deep bowl in which it will be convenient for you to knead the dough. Pour sugar there too.

Using a whisk or mixer, beat the eggs with sugar until a light, barely noticeable foam appears.

Now add milk to the egg-sugar mixture. If it is cold, warm it up a little, just a few seconds in the microwave will do.

Then melt the margarine, this can also be done in the microwave or in a water bath. Let it cool slightly, then add it to the rest of the ingredients in a thin stream, stirring constantly.

Add salt and vanilla, mix everything well with a whisk. Lastly, sift the flour and baking powder into the bowl.

Finally knead the dough; the consistency should be slightly thicker than regular bulk dough. Such dough does not flow from the whisk (or spoon), but rather slides.

When the dough is ready, turn on the oven to heat and start shaping the pie yourself. Cover the selected pan or baking sheet with baking paper. Pour about 2/3 of the batter into the pan and spread it evenly with a spoon. Also spread jam evenly on top of the dough layer.

Pour the remaining dough over the jam, level it again with a spoon and place the mold in the oven, preheated to 170-180 degrees. Baking time – 40-45 minutes. During the baking process, jam will inevitably leak out from the sides, this is not scary. True, it doesn’t look very pretty, but it doesn’t affect the taste in any way.

Remove the finished pie from the oven, let it cool and only then cut into portions (so that the jam filling also cools completely and does not leak out).

Also, as it cools, the jam soaks into both layers of dough, making the pie even more tender and soft.

Bon appetit!

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Quickly grated pie with jam

Every housewife who periodically spoils her family with baked goods probably has a recipe for such a pie. Many people make it with fresh berries, but believe me, it still tastes better with jam. The thick, sweet delicacy permeates the bottom crust during baking, but the berries, with all due respect to them, do not give such an effect. To whip up a grated pie with jam, you will need a utensil for kneading dough, a baking dish, a rolling pin and a regular kitchen grater. Yes, yes, exactly a grater, because the pie dough will need to be grated.

Ingredients

margarine – 180 g;
granulated sugar – 1 cup;
chicken eggs – 2 pcs.;
baking soda – 1 tsp;
table vinegar - for extinguishing soda;
white wheat flour – 3 cups;
jam - 1.5 cups.

Preparation

Melt the margarine in the microwave or in a water bath and pour it into the bowl where you will knead the dough.
Add sugar, eggs and mix everything well until smooth. Send the baking soda, quenched with vinegar, here.
Now gradually add the sifted flour and knead the dough, it should turn out soft and elastic.
Divide the resulting dough into two parts, one should be slightly smaller than the other. Most of it will be used as the base of the pie, and put the smaller piece in the freezer for 30 minutes. To make the dough freeze faster, you can divide it into several small balls.

5. Roll out the dough for the base to about 0.5 cm thick and place on a baking sheet greased with vegetable oil or in a pie pan. Flatten it evenly and make allowance for the edges.

6. Spread jam on top in an even layer. For such a pie you need to use thick jam or jam. And what kind of fruit is up to your discretion; plum, apricot, apple, and pear are great.

7. When the dough hardens in the freezer, take it out and rub it on top of the jam using a coarse grater. Try to distribute evenly over the entire surface.

8. By this time, you should have the oven preheated to 170 degrees; place the pie pan in it for 40 minutes.

9. After the specified time, the shortbread pie with jam will be ready in a hurry. As soon as you take the pan out of the oven, immediately cut the baked goods into portioned pieces with a sharp knife; if it cools down, you won’t be able to cut it nicely (it will break and crumble). If desired, sprinkle some more powdered sugar on top and transfer the pieces of pie to a beautiful dish.

Pay attention! There is another option for making this pie. You can put both parts of the dough in the freezer and keep them there for at least 2 hours, but in general, the longer, the better (the more convenient it will be for you to grate the dough). And then both frozen pieces will need to be rubbed, most of them on the bottom of the mold, and the smaller part on top of the jam. This pie will turn out incredibly crumbly, airy and tasty, but not very fast.

Quick puff pastry pie with jam

If you are expecting unexpected guests, believe me, they will not take you by surprise; you will have time to prepare a puff pastry pie with jam before their arrival. The main thing is to always have a package of store-bought puff pastry in the freezer, and a jar of jam in the pantry.

Ingredients

yeast-free puff pastry – 250 g;
jam – 0.5 cups;
starch – 20-30 g;
chicken egg – 1-2 pcs.

Preparation

Defrost the dough, stretch it manually or using a rolling pin into a layer 0.2-0.3 cm thick.
Mentally divide the layer into two rectangles, one of them will be the base of the pie, the second will be the top. The main part should be slightly larger than the top, since it is also necessary to form small sides from it.
Crush the base with starch. This must be done, even if your jam is thick. The starch will become a kind of protection for the sweet filling so that it does not flow during baking under high temperature.
A sweet pie necessarily requires access to air, that is, it needs to breathe. Surely you have had to make pies with berries or jam more than once, and form the top with cut strips of dough. In this case, we suggest taking a simpler route and making slits on the part of the dough that will be on top. To do this, you can use a special dough cutting device with a wavy wheel.
Now cover the base with jam with the top of the dough and carefully pinch the sides in the form of a pigtail.
Line a baking sheet with parchment paper and transfer the pie onto it. Separate the whites and yolks of chicken eggs. Proteins are not needed here; you can use them in some other recipe, for example, for making airy desserts. Beat the yolks a little and generously brush the top of the pie with them. Place the baking sheet in the oven, preheated to 180-200 degrees for 20-25 minutes.
Quickly remove the finished pie with jam from the oven, let it cool, and during this time brew fresh tea. Cut the pie into portions and enjoy your tea!

In the same way, you can prepare smaller puffs with jam; for this, the rolled out layer of dough will need to be cut into four parts and small pies made from each of them, as described above.

Quick pies are a quick dish that is so necessary if unexpected guests arrive. These pies are also called bulk pies, since the dough for this pie must be liquid. This dough bakes very quickly and turns out light, soft and airy.

Quick pies are baked sweet and savory. Jam, fruits, berries and nuts are added to sweet pies. If you need to make a salty quick pie, then the choice here is very wide. The most common ingredients for salty filling are meat, fish, cheese, vegetables, spinach and others.

A quick filling pie takes 10 to 30 minutes to prepare. Salty quick pies can be served as a main course with salad, sweet pies are decorated with whipped cream, berries and served with tea or compote.

Recipe 1. Quick pie with jam

Products:

Wheat flour – 400 grams;
Any jam without seeds – 200 ml;
Kefir – 200 ml;
Granulated sugar – 100 grams;
Chicken eggs – 2 pieces;
Vanillin - a pinch;

For cream:

Sour cream – 150 ml;
Sugar – 50 grams;
Vanillin – a pinch.

Cooking method:

Beat the eggs into a separate bowl, add sugar and beat with a whisk.
Then you need to pour in kefir, jam, add sifted flour, add vanillin, soda and mix well.
Grease a baking tray with vegetable oil, pour in the dough and bake the pie at 200 degrees for 30 minutes.
You need to check the readiness of the pie with a toothpick, which should be dry.
The finished pie needs to be cooled and cut into two halves lengthwise.
After this, brush the pie with jam and cover with the top of the pie.
The top of the pie should be greased with whipped sour cream, sugar and vanilla.

Recipe 2. Quick fish pie

Products:

Wheat flour – 400 grams;
Sour cream – 100 ml;
Mayonnaise – 100 ml;
Chicken eggs – 3 pieces;
Sardines in oil – 1 can;
Potatoes – 300 grams;
Green onions – 1 bunch;
Dill greens – 1 bunch;
Baking soda – 1 teaspoon;
Vegetable oil – 1 tablespoon;
Ground black pepper - to taste;
Salt.

Cooking method:

Pour mayonnaise, sour cream into a separate bowl, beat in eggs, add salt and mix very well.
Then you need to add the sifted flour mixed with soda.
Mix the batter to the consistency of pancakes.
Peel the potatoes, wash them and grate them on a fine grater.
Green onions and dill need to be washed, dried and chopped very finely.
Mix potatoes, onion, dill, salt and ground black pepper.
Mash the sardines with a fork, beat in the egg, add ground black pepper and mix.
Grease a baking sheet with vegetable oil and pour in half the dough.
Then you need to lay out the potatoes and the sardines on top.
Cover the pie with the second part of the dough and bake the pie at 180 degrees for 40 degrees.
The finished pie needs to be cooled and served.

Step-by-step recipes for making jellied pies with jam filling and dough: with kefir, sour cream, milk with semolina

2018-01-31 Marina Danko

Grade
recipe

9425

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

9 gr.

Carbohydrates

52 gr.

310 kcal.

Option 1: Classic recipe for jellied pie with kefir jam

Usually jellied pies are prepared with a rich filling, but there are many recipes for this pastry with sweet fillings. There are also many types of bulk dough, and one of them is based on fermented milk products. Making good yogurt in practice is not so easy, so kefir pie was chosen as the base recipe. Be sure to make sure it is acidic enough - this is a must.

Ingredients:

half a kilo of flour;
a glass of kefir with three percent fat content and the same amount of sugar;
one hundred milliliters of refined oil;
three eggs;
one and a half spoons of ready-made dough ripper;
a glass and two more spoons of any thick jam.

Step-by-step recipe for jellied pie with jam

Pour the eggs into a deep bowl, add sugar and beat thoroughly until you get a dense white mass, the grains should completely dissolve.

Without stopping working with the whisk, first pour in the oil in a thin stream, and then the cooled kefir. Stop whipping as soon as we bring the kefir base to homogeneity.

Sift the flour twice, then mix it with the ripper. Alternatively, connect them initially, then the ripper will spread out more evenly.

Gradually stir the flour mixture into the kefir base. Up to a certain point, you can do this with a whisk, but as soon as the dough begins to thicken, you will need to take a spoon. The finished dough should be viscous, but at the same time flow well from a spoon.

Line a rectangular pan with parchment and grease it with vegetable oil. Pour part of the dough into the mold, level it to cover the entire bottom.

Using a spoon, cover the layer of dough with jam, cover with the remaining dough, also using a spoon.

Turn on the oven and wait for the temperature to rise. Having set it to 160 degrees, place the pan with the cake in the oven and bake it for 50 minutes. Be sure to keep in mind that baking time depends greatly on the oven, so before removing the pie, lightly press the surface with your fingers - it should spring back.

Option 2: Quick recipe for jellied pie with jam

Creating layers of filling and filling dough can cause a lot of trouble for an inexperienced pastry chef. To save time, you can use the suggested recipe: according to it, jam is mixed into the dough, which greatly simplifies the work.

Ingredients:

a glass of kefir and two of white flour;
refined sugar - one hundred grams;
spoon of soda;
three hundred grams of jam;
dessert spoon of food vinegar;
breadcrumbs or semolina for processing the mold.

How to quickly make jellied pie with jam

Beat the eggs with the addition of sugar until the crystals dissolve.

Add warmed kefir, jam and whisk everything thoroughly again. If the jam contains large fruits or parts thereof, it is advisable to first blend it with a blender. Berries such as currants, cherries, and blueberries can be left whole.

Pour baking soda into a small cup or glass and fill it with vinegar. Stirring with the tip of a knife, wait for the reaction to complete. Pour slaked soda into the kefir mass and mix with a whisk.

Without stopping stirring the foaming mass, add flour in parts. Stop stirring as soon as the dough becomes homogeneous.

Lightly rub the walls of the mold with a slice of butter - grease the container from the inside. Sprinkle the oil layer with breadcrumbs or semolina, turn it over and shake out the excess.

Fill the prepared form with dough and immediately place it in the preheated oven. Bake the pie until cooked (dry), about 40 minutes. Once released from the mold, cool by placing on a wire rack.

Option 3: Lush jellied pie with jam and sour cream

The sour cream for this pie is only the best quality. The splendor and “richness” of the dessert depends on this. Do not try to use richer sour cream - this will not give a positive result. Reducing the calorie content of the product is equally undesirable - the pie will turn out less fluffy, the dough in it will have a noticeably different taste.

Ingredients:

four eggs;
half a glass of sugar and a full glass of white, high-grade flour;
a spoonful of quicklime soda;
a glass of 20 percent sour cream and the same amount of jam;
9 percent vinegar - dessert spoon;
butter for rubbing the mold;
two spoons of small crackers.

How to cook

Prepare two bowls, pour the whites into one, and put the yolks into the other. Pour 50 grams of sugar into each container and beat thoroughly with a mixer until fluffy foam.

Having combined both masses, add sour cream and mix well with a whisk. Having poured in the sifted flour, continue stirring, and even beat lightly if you cannot stir the lumps.

After pouring baking soda into a cup, add vinegar and immediately begin stirring. As soon as the mixture stops sizzling and foaming, pour it into the bowl with the dough and mix it thoroughly again with a whisk.

Grease a rectangular pan with slightly melted butter and sprinkle with breading (crumbs, semolina). Turn on the oven to preheat and wait until the temperature rises to 180 degrees.

While the oven is heating up, pour the dough into the mold and carefully spoon the jam onto it. Using a toothpick slightly deeper into the dough, we make streaks and immediately place the pie in an oven preheated to the required temperature. Bake for up to forty minutes, checking readiness using the “dry match” method.

Option 4: Chocolate jellied pie with jam under glaze - “Festive”

The name of the recipe itself suggests that the choice of chocolate for the pie does not allow for compromise. The best option is a loose slab product; it can be immediately purchased in the required quantity, and the quality of such chocolate is usually excellent.

Ingredients:

two-thirds of a pack of Farmer's butter;
six eggs;
180 gr. Sahara;
76 percent dark chocolate;
45 gr. powdered sugar;
a standard small bag of vanilla powder crystals;
135 grams of flour.
For the glaze:
a glass of liquid medium-fat cream;
dark chocolate - 150 grams;
one and a half tablespoons of sweet cream butter.

Filling:

a glass of liquid jam or jam;
50 ml cognac.

Step by step recipe

After breaking the eggs, pour the yolks into a separate container, and beat the entire volume of whites with a mixer. We start with low speeds, gradually increasing speed. As soon as the whites form a strong foam, add vanilla and, without ceasing to beat, add sugar with a tablespoon. Having achieved stable peaks with the grains completely dissolved, remove the mixer to the side.

After cutting the butter, beat until fluffy. The process will go faster and easier if you put the butter in the refrigerator ahead of time.

After adding the powder to the butter, continue beating for another two minutes, after which, without stopping, add one yolk at a time into the butter mass.

Break the chocolate into pieces, put it in a small bowl, and place it in a water bath. When they begin to melt, stir slowly but continuously, so the pieces will disperse faster.

Combine the chocolate that has cooled to room temperature with the buttery mixture and beat it well again. Place the whipped whites on top and gently fold in with a spatula, moving from bottom to top. In the same way, after the whites, stir in the sifted flour.

Line the bottom of a 25cm round pan with parchment and grease the paper and sides with butter. Fill with dough and carefully level.

Place in a preheated oven and cook the chocolate jellied pie for three quarters of an hour. We check readiness by piercing a thin dry splinter.

Cut the cooled pie lengthwise and thinly cut off the top from the top.

Place the jam in a small saucepan and puree with a blender. Add a spoonful of water and bring to a boil. After boiling for two minutes, remove from heat, add cognac, mix thoroughly.

We grease both cake layers well with hot jam, fasten them together, apply the jam with a silicone brush and onto the sides. Place the pie in the refrigerator for a quarter of an hour.

Warm the cream over low heat. We don't boil! Add finely grated chocolate to them and stir until dissolved. Stir the chopped butter into the glaze.

Fill the surface of the cake with glaze; if desired, you can also cover the sides. Serve as soon as the chocolate layer has hardened well.

Option 5: Semolina jellied pie with jam

Despite the fact that there are no restrictions in choosing the type of jam, it is better to combine apricot and strawberry. Rich red jam with large berries will be used as a decoration, and yellow apricot jam is ideal for dough.

Ingredients:

flour and semolina - a glass each;
250 ml milk;
a glass of apricot or plum jam;
two eggs;
sugar - 80 gr.;
two tablespoons of sunflower oil;
spoon of soda.

For the glaze:

sugar - 60 gr.;
three teaspoons of cocoa and four of milk;
Additionally:
jam syrup and berries for decoration;
square cookies.

How to cook

Mix milk with sugar, add semolina. Having mixed well, leave for at least a quarter of an hour, although it can be longer - the better the cereal is soaked, the tastier and higher the pie will turn out.

Break the eggs into a separate bowl, beat them with a whisk, pour them into the semolina soaked in milk and mix until smooth.

Mix the jam with a blender, add soda, stir with a spoon or whisk. Combine the foaming jam with the semolina mixture, whisking, pour in two tablespoons of butter, and gradually add flour.

Pour the dough into a greased and floured pan and place in a preheated oven. Depending on the characteristics of the cabinet, bake the cake from half an hour to forty minutes. Remove from pan to wire rack.

Pour the jam syrup over the surface of the hot cake and let sit for ten minutes while you prepare the glaze.

Combine granulated sugar with cocoa, adding milk, grind until lumps disappear. Cover the top of the syrup-soaked pie with sugar icing and sprinkle it with cookie crumbs. Decorate the jellied pie with jam berries.