Gingerbread with condensed milk and walnuts recipe. History and recipe for making Pokrovsky gingerbread

My sister, who traveled near Vladimir, stopped halfway in Pokrov. And she bought us these gingerbread cookies as a gift. Here, enjoy. Of course, this is their modern interpretation - with condensed milk and walnuts. But nearby they sell quite authentic ones, according to an old recipe.

The county town of Pokrov has generally become one of the historical places that have inscribed their fate in the culinary annals of Russia. It emerged as a monastery village in 1506. In Russia, the Pokrovskaya district was famous for potters, weavers, confectioners, fishermen, hunters and carpenters. And to this day, in this illustrious city, long-standing Russian traditions that have gone into the depths have not been forgotten, and just like in the old days, it is famous for its Pokrovsky gingerbread.

Very often, Pokrovsky gingerbread is considered a copy of the famous Tula ones, which is completely untrue. This gingerbread has its own history. And it began about two hundred years ago under Pokrov in the estate of Count Baskakov :)), where they began to bake this truly sweet product. After the revolution, the recipe seemed to be irretrievably lost and restored only at the end of the last century through the efforts of Viktor Vakhlin, who entered the Russian market with this product.

In order for the delicacy to be not only tasty, but also beautiful, the dough is formed in special gingerbread boards. Then the gingerbread is sent to the oven for 25 minutes. Preparations for the New Year in Pokrov begin in September. Gingerbread birds and cats are replaced by horses, Christmas trees and Santa Clauses.

Gingerbread cookies can be decorated with food coloring. White "paint" should be prepared from egg whites and powdered sugar. Then any color can be added to this mixture. A tasty picture can please the eye for three months. That is how long the Pokrovsky gingerbread is stored.

Pokrovsky pryanik LLC was founded in 1995. As in the old days, gingerbread is made only by hand using various wooden forms by skilled confectioners and only from natural ingredients. A feature of Pokrovsky gingerbread is the content in the recipe of a mixture of spices, consisting of cinnamon, cloves, cardamom and ginger. Pokrovsky Gingerbread is an environmentally friendly product. Theoretically, it does not and cannot contain any chemical additives.

Few people know the method of preparing Pokrovsky gingerbread. Therefore, in the presented article, we decided to describe its step-by-step recipe. Using it, you are sure to get a delicious and beautiful holiday dessert.

Step-by-step method of making Pokrovsky gingerbread

It is no secret to anyone that the Pokrovsky region is famous for its gingerbread craftsmen. From generation to generation they pass on the secrets of making this delicious and unusual dessert. Driving through the Vladimir region, the great empress herself appreciated its delicate aroma and unique taste.

Thanks to modern masters, this delicacy has not changed since Catherine's time. Following ancient production techniques, this dessert always turns out to be special.

The recipe for pokrovsky gingerbread should be known to every housewife. After all, not always such a dessert is sold in the store.

To make this delicacy at home, we need:

• beet sugar - 1 cup (for dough);
• soft quality margarine - about 125 g;
• table soda - 1 dessert spoon;
• ground cinnamon - 1 full large spoon;
• thick honey as fresh as possible - 3 large spoons;
• beet sugar - 4 large spoons (for glaze);
• ordinary drinking water - 2 large spoons (for glaze);
• jam, jam, boiled condensed milk - choose according to your taste (for the filling);
• large eggs - 2 pieces;
• wheat flour of any grinding - about 1-1.5 cups.

Cooking gingerbread dough

How to knead the dough for pokrovsky gingerbread? To do this, chicken eggs are strongly beaten with a whisk, and then very soft margarine, granulated sugar, ground cinnamon, fresh honey and table soda are alternately added to them without quenching.

After mixing the components with a spoon, they are immediately placed in a water bath. Food should be heated for ten minutes. During this time, a dark and viscous mass with a pleasant aroma should form in the dishes.

After the described actions, the base is removed from the stove and cooled slightly. As soon as the mixture becomes warm, wheat flour is gradually poured into it. At the same time, make sure that lumps do not form in the dough.

Intensively mixing the products, they get a not very cool, but rather elastic mass of cinnamon color with a pleasant aroma of cinnamon and honey. In this form, it is left under a bowl for ¼ hours.

We form a gingerbread semi-finished product

Where to buy pokrovskiy gingerbread? Quite often, such a delicacy is sold in supermarkets. But, unfortunately, this product is not always fresh. Therefore, we recommend making it at home.

As soon as the gingerbread dough acquires the desired consistency, they immediately begin to form the product. To do this, the base is divided in half and carefully rolled into two cakes, the thickness of which does not exceed 5 millimeters.

Having placed one cake on a baking sheet with baking paper, a filling is applied to it (for example, jam, jam or condensed milk), and a second layer is laid on top.

By the way, if you decide to use condensed milk as a filling, then you can add ground walnuts to it.

Having formed the product, its edges are strongly fastened.

Baking gingerbread in the oven

How long does Pokrovsky gingerbread bake? Reviews report that such a dessert should not be heat-treated for a very long time. It is pre-lubricated with margarine and placed in the oven. At 200 degrees, the gingerbread should be completely ready after 20 minutes.

After the lapse of time, the product is removed and immediately smeared with glaze.

Preparation of icing sugar

The icing for pokrovsky gingerbread is quite simple. To do this, add to drinking water and then put on fire and very slowly bring to a boil. If desired, a little vanillin, cinnamon or honey can be added to the resulting mixture. In this case, the dessert will turn out especially delicious.

By the way, the icing should be prepared before the end of baking the gingerbread. Otherwise, it may freeze.

Serve Pokrovsky gingerbread to the family table

After the homemade Pokrovsky gingerbread is ready and carefully smeared with icing, it is immediately presented to the family table. After cutting the product into small pieces, it is laid out on a plate and served with hot tea.

If you don't like a big delicacy that needs to be cut, then it can be prepared in the form of individual small gingerbread cookies. But in this case, you will need a little more time to form them.

To obtain a real pokrovsky gingerbread, we recommend that you comply with all the above requirements. By the way, some pastry chefs make such a dessert with a pattern. On the surface of the formed semi-finished product, they place dough scraps and create any images. The most common picture is the image of the Intercession Church. However, its creation requires special experience and skills.

Enjoy your meal!

When it comes to food, cooking, sometimes I turn into a child. If you really want to cook something, the mind recedes, and feelings and emotions come to the fore. So what ... there is no boiled condensed milk at home. You can run out to the store just for the sake of condensed milk. Stop thinking. It's time to do it, period!

I wanted to cook this gingerbread for so long, but I never found a recipe that would really look like pokrovsky gingerbread. Neither the color, nor the texture, nor the composition of more than one recipe, of those that caught my eye, I did not like. Such is the secret ... Pokrovsky gingerbread. It would seem that we need to calm down, find a point in Moscow where they are sold, and buy. But the thought of the gingerbread never let me go: I so wanted to do something similar with my own hands. And one day, in one video blog, I saw an absolutely wonderful recipe for gingerbread dough that did not contain eggs, and in texture and color was very similar to gingerbread from Pokrov. You can imagine, after that I generally lost my peace ... And one fine January sunny morning, having bought a jar of good boiled condensed milk, I ran to knead the gingerbread dough.

I’ll make a reservation right away that in this recipe, instead of the butter that was originally used in the pokrovsky gingerbread, vegetable oil, but this dough is no worse, on the contrary, it is more plastic and moist, it is easier to work with and it is less prone to overdrying, which is very important for gingerbread . Also, there is no cocoa in this recipe. The taste of cocoa is actually very difficult to "hear" in the gingerbread over the abundance of spices, although it participates in the symphony, giving the gingerbread a brighter and deeper taste. Most likely, it is added to the dough for color. Gingerbread dough is made by boiling flour with a spicy sugar-honey syrup. Syrups for gingerbread are different - from light to dark. If the syrup is based on burnt sugar, it will turn out dark, and there is no need for cocoa (however, you can add it along with spices). I have already managed to try different options and came to the conclusion that I like this version of the test for the homemade version of the Pokrovsky gingerbread the most. The beauty of this test is also that it is lean! For lean gingerbread, instead of condensed milk with nuts for filling, use marmalade.

So, it is with great pleasure that I share the recipe!

For a gingerbread weighing about 800 g

300 g wheat flour
140 g sugar
150 ml boiling water
2 tbsp honey
4 tbsp vegetable oil
1/2 tsp soda
a pinch of salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cardamom (optional)
1/4 tsp nutmeg (optional)
1/4 tsp cloves (optional)

For the filling: 1 can of boiled condensed milk (380 g), a handful of chopped walnuts.
For icing sugar: 4 tbsp. sugar + 2 tbsp. water

1. Boil water. Pour half of the sugar (70 g) into a ladle or saucepan and melt over medium heat, as soon as it starts to change color to golden, start stirring with a spatula so that the sugar is all dispersed and darkens evenly. When the color turns brown (do not overdo it!), carefully pour in boiling water and mix again with a spatula so that the sugar is completely dispersed. Pour the remaining sugar, spices, a pinch of salt and mix again. Now bring the mixture to a boil, dissolve honey in it, pour in soda - as soon as it sizzles, mix with a spoon and immediately remove from the stove. After cooling a little (15-20 minutes), stir in the vegetable oil.

2. Sift flour. Mix half the flour with the syrup. Add the remaining flour to the resulting soft dough. Mix with a spatula or a mixer and let the dough stand for about an hour in the refrigerator. If the dough is too sticky, add another 20-40 grams of flour. The dough should stay moist, so don't overdo it with flour! The dough should be left in the refrigerator for 8-12 hours (overnight).

3. Divide the rested dough into 2 parts. Put one part in a bag, roll out the second part into a layer 4-5 mm thick, cut off the edges. Well, then - the most interesting! For Pokrovsky printed gingerbread, special forms are used. And although I found a store with a huge assortment of such forms, I did not want to wait until they got to me. I decided to do this...
First, use a baking dish of suitable size, with low sides (like this one). Glass, silicone and ceramic are also suitable as a form, the main thing is that the sides are not too high for easy extraction.
Secondly, paint the gingerbread by hand, "printing" letters from scraps. This, of course, takes longer than making a "cutting down" by simply rolling out a layer of dough in shape, but ... not so much as to be afraid of it. If you do not want to spend too much time on this, choose shorter words. If you are planning to bake for your birthday, you can cut out a number from the dough - this is the most primitive and fastest. In any case, even such a small painting will make the gingerbread more elegant and textured. From scraps, I rolled out strips 1 mm thick, and fashioned letters out of them: after I laid everything out on the surface of the gingerbread, I lifted the letters again and, moistening my finger in water, glued them to the surface. Transfer the upper "painted" part of the gingerbread to the form, letters down. Lay out the filling: spread the entire can of condensed milk over the surface of the gingerbread and sprinkle with ground nuts. Then roll out the remaining half of the dough, cut off the edges and put on top of the filling. Carefully connect the edges of the dough so that nothing leaks out during baking.

4. Preheat the oven to 200-220 degrees (for convection, the degrees are less, it is better to do this in advance if it does not accelerate quickly). On a baking sheet covered with baking paper, carefully transfer the gingerbread from the mold so that the front side is on top. Bake for about 20 minutes. Remove the gingerbread from the oven and immediately start preparing the glaze (the ingredients can be put in a ladle in advance).
Mix sugar and water in a ladle and bring to a boil. With the resulting syrup, cover the still hot gingerbread with a culinary brush. Wait until it cools down and delight others with the most delicious dessert!
Well, if it works out, wait until the filling soaks the gingerbread, in a day, believe me, it is even tastier! So that the edges of the gingerbread do not dry out, it is best to put it in an airtight container or bag.

This gingerbread is a real holiday and a great gift!

PS By the way, I discovered that Pokrovsky gingerbreads are also lean, that is, vegetable oil is added to the dough instead of butter. So this recipe is very close to the original)

For the lazy, here are a couple of places (in Moscow) where they are sold.

We all love gingerbread very much, this is such a dish that brings us back to childhood and just has such a taste that always remains pleasant and loved, especially if these are gingerbread with filling. Many housewives pamper their children with gingerbread, but it’s not easy, and each time changing the filling, with condensed milk, jam, raisins and so on. And variety in the diet, and children are interested.

We will consider the recipe for making Pokrovsky gingerbread with condensed milk, which is not only tasty, fragrant, sweet, but also large, which is very good for a large family, because such yummy is eaten very quickly. The recipe itself is quite simple, you just need to carefully study it, prepare all the products and get down to business. So, let's consider what we need to prepare the Pokrovsky gingerbread.

• Flour - 1.5 cups;
• Sugar - 1 cup;
• Honey - 3 tablespoons;
• Eggs - 2 pcs;
• Margarine - 125 grams;
• Condensed milk - to taste;
• Ground cinnamon - 1 tablespoon;
• Soda - 1 teaspoon.

For glaze

• Water - 2 tablespoons;
• Sugar - 4 tablespoons.

All the necessary ingredients have been prepared, now you can proceed directly to cooking. From the list of products it is clear that our Pokrovsky gingerbread will turn out sweet.

Step by step recipe

1. As always, before starting cooking, take a convenient container in which we will knead all the ingredients. So, we take the eggs, send them to a bowl, add soda to the same place. Note that you do not need to extinguish soda, just pour it into a common container. Further, sugar with cinnamon and honey is also sent to the eggs. All this is well mixed.
2. Next, as the recipe indicates, add margarine to the resulting mass. Before adding it to the rest of the ingredients, it needs to be softened a little. After adding margarine, stir the whole mass.
3. Mixed ingredients, send to a water bath for about 10 minutes.
4. After that, we take the flour. We add it to all the ingredients, we do it not immediately, but gradually kneading, as the recipe suggests. After all the flour is in the dough, we begin to knead it well. We do this until our dough for pokrovsky gingerbread becomes elastic. Please note that the dough should not be too steep.
5. When our dough is well kneaded, we divide it into two parts. We roll out each part to get the so-called cakes. Do not make them too thick, about 5 mm each.
6. Since we make gingerbread with filling, we do not forget about it. To do this, thoroughly grease one cake with condensed milk and cover with a second cake. This is not a cake with us, so the edges need to be fastened together, this can be done with a fork.
7. The next step is directly baking. To do this, put our sweet pokrovsky gingerbread on a baking sheet, which we grease with margarine. Bake at 200 degrees for about 20 minutes.
8. When there is very little left before the end of baking and our sweet gingerbread is almost ready, we need to make the icing. To do this, as the recipe indicates, we take water, mix it with sugar, put it on fire and let it boil.
9. At this time, we take out the finished delicacy from the oven, and while our gingerbread is still hot, we grease it with the resulting glaze.

Now we can safely put it on a dish and invite everyone to the table, try this sweet gingerbread.

As you noticed, the recipe is simple, and gingerbread with filling is not as difficult as it might seem at first glance.

Such gingerbread with filling can be not only with the addition of condensed milk, but it also turns out very tasty if you add it with walnuts. Or, if you wish, replace the condensed milk with any jam or jam you like. And it’s better to try all the options for fillings and choose the most favorite one, exactly the one that your children will love or, in your opinion, will be best combined in taste with the dough itself.

If you think the gingerbread with filling is too sweet, you can slightly reduce the amount of sugar.

The main advantage of such baking is that it can be stored for a long time, unlike regular baking, which after a few days is already stale and unusable. Such gingerbreads are stored for more than a week and at the same time remain tasty.

Pokrovsky gingerbread recipe with jam and apple at home

There are many recipes for pokrovsky gingerbread on the network. Some of them use a lot of spices and spices, in others they exclude eggs from the composition. This cooking option is as close as possible to the authentic recipe.

Condensed milk, marmalade, nuts, prunes, dried apricots or jam are used as fillings for pokrovsky gingerbread. Serving a piece of honey pastries with a cup of fragrant herbal drink, you can arrange a cozy homemade tea party with your family. Due to the fact that such pastries are perfectly stored for a long time (7-10 days), they can be made for the future. The main thing is to store gingerbread in a food box with a tight-fitting lid.

Souvenir gingerbread cookies can be decorated according to your taste (make flowers, letters or patterns out of dough).

Ingredients for pokrovsky gingerbread:

• - cinnamon (1 tablespoon);
• - wheat flour (3.5-4 tbsp.);
• - jam (200 g);
• - soda (1 tsp);
• - butter (100 g);
• - honey (3 tablespoons);
• - sugar (1 tbsp.);
• - 2 eggs;
• - 1 apple (optional)
• - water (2 tablespoons);
• - powdered sugar (5 tablespoons).

1. In a heavy-bottomed saucepan, mix granulated sugar, natural honey, baking soda, cinnamon and raw eggs.

2. Add oil to the workpiece.

3. We heat the workpiece at a minimum temperature until the honey mass acquires a uniform texture. We are waiting for the mixture to cool completely.

5. We combine all the components for the pokrovsky gingerbread.

6. We divide the workpiece into 2 parts. We form two equal rectangles. We spread the workpiece on the form, cover it with any jam. If desired, add fresh apple slices.

7. Put the second part of the honey cake into the mold and pinch the edges of the pokrovsky gingerbread. Decorate the cake to your liking. We send the pokrovskiy gingerbread to the oven (180 degrees). We are waiting for 47-60 minutes.

9. Cook sweet syrup: mix powder and water in a bowl. We are waiting for the mass to boil.

10. Cover the top of the pie with the sweet mixture. We chop the pokrovsky gingerbread in portions, serve it at any time.

xristya shared the recipe for the Pokrovsky gingerbread.

Interesting facts about Pokrovsky gingerbread:

Taken from the author galio1989.