The wonderful apricot filling is in many ways universal.
Practically any dough is suitable for it, the baking turns out juicy, sweet.
At the same time, the amount of sugar added both to the dough and to the filling itself is relatively small.
Fans of lean fried pies especially praise them for the contrast of tender sweet stuffing and salty, rough dough.
Although most recipes have tips on how to avoid juice leakage, children are often ready to almost fight for a pie covered with a layer of candied, thick juice that has flowed out from the middle.
Apricot Patties in the Oven - General Cooking Principles
• For pastry baked pies, you can make both yeast and yeast-free dough. It is kneaded with milk, kefir or yogurt. If there is no desire to bother with the preparation of the dough, then baking is made from purchased puff. It can also be yeast and bland.
• Baked pies with fresh apricots always turn out to be fragrant, but if they are not, they may well be replaced with frozen ones. These fruits must be thawed in advance in the air and spread on a sieve, getting rid of excess moisture.
• Fruits for the filling must be washed and dried well. Then remove the bone and cut into small pieces. Often the fruit is laid entirely, and sometimes additionally filled with berries. Some recipes suggest apricot dressing with sugar.
• There are many ways to cook apricot pies in the oven and each one depends on the specific recipe.
• To bake a billet of pies, put only in an oven heated to the optimum temperature. The duration of baking depends on the specific type of dough and, as a rule, is indicated in the recipe.
Sweet airy yeast patties with apricots in the oven
• half a liter of pasteurized 2.5% milk;
• 250 gr. sugar sand;
• three eggs;
• half a pack of “Creamy” or similar margarine; • two tablespoons of butter, lean;
• seven large (250 gr.) Cups of flour;
• three table. spoons of low-fat sour cream;
• 50 gr. fresh alcoholic yeast (pressed).
For the filling:
• dry semolina or starch;
• ripe apricots.
1. In a bowl of suitable size, pour a little less than a glass of preheated milk. Crumble the yeast there, add a full spoonful of sugar, three tablespoons of flour, Stir and cover the dishes with a cloth, put in about a quarter of an hour in heat.
2. In a separate, suitable size container, mix the remaining warm milk with two spoons of sugar. Add well-grown yeast, gradually add flour, in the amount of two cups of flour and leave the dough for forty minutes.
3. Whiten the egg yolks with the remaining sugar. Pour in the melted cooled margarine and vegetable oil, add sour cream and carefully, slowly, stir.
4. Carefully insert whites, whipped separately, then a well-matched broom. Gradually fill the flour, knead the soft, plastic dough, not sticky to the hands.
5. Cover the container with the dough cloth and leave in a warm place. When it is almost doubled, punch well and leave for re-lifting.
6. After the dough rises again, slightly knead it and proceed to the formation of pies.
7. Moisten hands with vegetable oil, separate a piece of dough and form a cake from it. Put some starch or semolina on it and put one or several apricots (without stones), depending on the size of the pie. Sprinkle with sugar on top and cover the edges to form a pie.
8. Grease the large brazier with vegetable fat and place on it blanks of pies, leaving a small thickness in the little finger.
9. Brush over with a beaten egg and bake at 180 degrees for 20 minutes.
10. Finish the cakes lightly with a spray of water (“wash”) and place on a spread towel. Only after complete cooling down, place the product in a large bowl or dish.
Puff fruit pies with apricots in the oven
• half a kilo of unleavened puff pastry; • two full spoons of sugar;
• 300 gr. fresh or frozen apricots;
• fresh egg.
1. Remove the dough from the freeze and place it on the table for forty minutes to thaw well.
2. Rinse the fruit, cut each in half and remove the stones. Cut the fruit pulp into medium-sized slices, add granulated sugar and mix well. You can put a spoonful of potato starch in the filling, then the emitted juice will not flow out of the pies.
3. Throw the dough with a rolling pin in one direction roll out a large not too thin layer. Cut it into squares of arbitrary size and brush each with a beaten egg.
4. In the center of the squares lay out a little fruit filling. Then center the corners above the filling and press them firmly with your fingers. After that, also close the seams tightly. The denser you do it, the less likely it is that the juice will flow out.
5. Transfer the patties to a baking sheet and bake until golden brown in the oven when heated at 200 degrees.
Airy pies with apricots in the oven on kefir
• 500-600 gr. high-quality wheat flour;
• half a liter of fatty kefir;
• eggs - 2 pcs .;
• three spoons of non-aromatic oil;
• 1 tsp. refined sugar;
• as much quicklime soda (without a slide).
• 350-400 gr. ripe apricots;
• A tablespoon of white sugar.
1. In a glass bowl, combine vegetable oil with kefir. Add sugar and 0.3 tsp. shallow salt, stir well and warm slightly, using a water bath or microwave.
2. Enter, slowly stirring, slightly beaten eggs.
3. Flour the flour with soda and gradually add to kefir. Combining kefir mixture with flour, constantly stir each portion of newly added flour.
4. After all the flour has gone, knead the soft, slightly sticking dough to your hands and bowl. Cover it with a linen towel and set aside for the time of preparation of the filling, but not less than half an hour.
5. From the clean, well-dried fruit, remove the bones and cut the flesh into medium-sized slices. Add sugar, stir and lightly heat in a dry frying pan. 6. When the pieces have softened well, remove the pan from the heat. Cool the filling and drain the resulting juice.
7. Divide the dough into pieces and roll each layer to a thickness of 0.8 cm. Squeeze the circles into a large mug and place the fillings on each spoon.
8. Then wrap the edges and close the seams tightly, forming small patties.
9. After spreading the patties over a roaster greased with vegetable oil, well squirt the top of the yolks with water.
10. Pies are baked for 20 minutes, with 200 degree heating.
Cottage cheese pies with apricots in the oven - quick yeast on yogurt
• 2.5-3 full glasses of high-quality flour;
• 30 gr. sweet cream butter;
• one egg;
• a teaspoon of “fast” yeast;
• 2 large spoons of pure sunflower oil;
• two spoons of refined sugar;
• Extra grade salt - one third of a small spoon;
• two grams of vanillin (powder).
• ripe apricots - 100 gr .;
• 250 gr. low-fat cottage cheese;
• white granulated sugar.
1. Dissolve dry yeast in warm yogurt. Add sugar and, stirring, wait until it is completely dissolved.
2. Separately whisk the egg with sugar. Add pre-melted (not hot) butter, add salt, add vanillin and whisk again well.
3. Pour in the baked yeast mixture into this, mix and, in small portions, add flour, knead the smooth, soft dough.
4. Move it to the table and stamp your hands. It is advisable to moisten the surface of the table with vegetable oil in order to prevent sticking.
5. Place the well-kneaded dough in a large, moistened oil container, cover with a cloth and let it walk for about an hour.
6. Rinse the apricots well, wipe dry and remove the bones.
7. Cut the flesh into small pieces and transfer them to a fine metal sieve. Add no more spoons of sugar. Mix gently and wait for the released juice to drain.
8. Transfer to cottage cheese rubbed on a sieve, add vanillin and mix well.
9. Fit the dough several times and not too intensively crush and divide into twelve identical pieces. Shape from each of the cakes, which put the curd-fruit filling. 10. Then close up the patties so that they look like boats, with a small hole in the center. Transfer the molded “boats” to the roaster, covered with oiled parchment, brush with egg and place in a hot oven (200 degrees).
11. It will be necessary to get the pies when they become a delicate golden color, after about 20 minutes.
Pies with apricots in the oven for an hour
• one package of yeast puff pastry;
• potato starch;
• granulated sugar;
• twelve large apricotine;
• fresh egg - one;
• 24 cherries.
1. Lay the puff out of the freezer and leave it warm for forty minutes.
2. Rinse apricots and cherries and dry lightly. From the cherries, get the stones and put the berries in a colander. Slice apricots and remove bones.
3. Thawed puff thin roll out and cut into small squares so that they turned 12 pieces.
4. Take an apricot, put two cherries in it and sprinkle on them a little, about a third of a teaspoon of sugar. Close the edges and roll in the potato starch well.
5. After that, place the stuffed cherry fruit on the square of dough, fasten the corners first, and then the stitches. Lightly roll the pie in your hands, forming a ball out of it, and place the workpiece on the roasting pan greased with butter.
6. When all the blanks are ready, give them a quarter of an hour to “separate”. Moisten a little bit with a beaten egg and put on baking.
7. Cook when heated at 200 degrees for about half an hour, until the surface is covered with a delicate golden crust.
Pies with apricots in the oven
• 9% cottage cheese - 250 gr .;
• three chicken eggs;
• 100 ml of yogurt, can be low-fat yogurt;
• two large spoons of non-aromatic vegetable oil;
• teaspoon ripper;
• the same amount of burnt soda;
• refined sugar - 2 tbsp. l .;
• 350-400 gr. good flour.
• 300 gr. ripe, medium-sized apricots;
• 80 gr. light, undisturbed raisins.
1. A little warm kefir or yogurt combine with soda, and set aside minutes for 10. 2. Curd cottage cheese on a sieve, mix with eggs whipped with sugar, and pour in yogurt.
3. Continuously stir, add all the flour mixed with the ripper and knead. The dough will be soft and slightly sticky. Shape it with a ball, cover with any canvas and leave to rest for twenty minutes.
4. Rinse apricots and raisins. Drain the raisins, and cut the fruit into medium-sized slices, about the same size as the raisins, mix. If it’s not sweet enough, add some sugar.
5. Divide the curd dough into pieces. Take one at first and thinly roll out with a rolling pin. Curd dough rises well when baking, so the thickness of the layer is preferably 0.5 cm.
6. Using a saucer as a template, cut circles on it. Place the stuffing on each one, flatten the loose edges and close them tightly to form the patties. Be sure to leave a small hole in the center.
7. Bake patties from cottage cheese dough on an oiled roasting pan for about half an hour, at 180 degrees.
Pies with apricots in the oven - useful tips and tricks of cooking
• Well ripened apricots are sweet enough by themselves and therefore you should not add a lot of granulated sugar to the filling. Otherwise, the pies when baking can flow.
• Be sure to add a little potato starch to the filling. It will absorb the juice released from the fruit and the dough will not be stiff inside the patties.
• When making cakes, if possible, try to leave a small hole at the top. Steam will come out of it, not allowing to gather in pies with excess moisture.