Wonderful apricot filling is in many ways universal.
Almost any dough is suitable for it, the pastries are juicy, sweet.
At the same time, the amount of sugar added 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 filling and brackish, rough dough.
Although most recipes have tips on how to avoid juice leakage, the kids are often ready to almost fight for a pie covered with a layer of sugared, thick juice that has flowed out of the middle.
Oven apricot pies - general cooking principles
• For pies baked in the oven, you can prepare both yeast and yeast-free dough. It is kneaded in milk, kefir or yogurt. If there is no desire to mess with the preparation of the dough, then the baked goods are prepared from a purchased puff. It can also be yeast and fresh.
• Baked pies with fresh apricots are always aromatic, but if there are none, they can be replaced with frozen ones. Such fruits must be thawed in advance in air and laid out on a sieve, getting rid of excess moisture.
• Fruits for the filling must be washed and dried well. Then the bone is removed and cut into small pieces. Often the fruit is laid whole, and sometimes it is additionally filled with berries. Some recipes include sugar-free apricots.
• There are many ways to make apricot pies in the oven, and each depends on the particular recipe.
• To bake a cake, put only in a preheated oven to the optimum temperature. The duration of baking depends on the specific type of dough and, as a rule, is indicated in the recipe.
Oven-rich airy yeast cakes with apricots
Ingredients:
• half a liter of pasteurized 2.5% milk;
• 250 gr. granulated sugar;
• three eggs;
• half a pack of Creamy, or similar margarine;
• two tablespoons of oil, lean;
• seven large (250 gr.) Glasses of flour;
• three table. tablespoons of low-fat sour cream;
• 50 gr. fresh alcoholic yeast (pressed).
For filling:
• dry semolina or starch;
• ripe apricots.
Cooking method:
1. Pour a little less than a glass of warmed milk into a suitable bowl. Crumble the yeast there, add a full spoon of sugar, three tablespoons of flour, Stir and cover the dishes with a cloth, put in about warmth for about a quarter of an hour.
2. In a separate, suitable size container, mix the remaining warm milk with two tablespoons of sugar. Add well-suited yeast, gradually introduce the flour, in the amount of two glasses of flour and leave the dough for forty minutes.
3. Finely mash the egg yolks with the remaining sugar. Pour the melted cooled margarine and vegetable oil, add sour cream and carefully, slowly, stir.
4. Carefully introduce the whipped squirrels separately, then the well-matched dough. Gradually adding flour, knead a soft, plastic dough that does not stick to your hands.
5. Cover the container with the dough with a cloth and leave it in a warm place. When it almost doubles, knead well and leave to rise again.
6. After the dough rises a second time, knead it slightly and proceed to the formation of pies.
7. Moisten your hands with vegetable oil, separate a piece of dough and form a cake out of it. Pour a little starch or semolina on it and put one, or several apricots (seedless), depending on the size of the pie. Sprinkle sugar on top and cover the edges to form a pie.
8. Grease a large roasting pan with vegetable fat and lay on it blanks of pies, leaving a gap in the thickness of the little finger.
9. Lubricate the top with a beaten egg and bake at 180 degrees for 20 minutes.
10. Slightly sprinkle the prepared patties with some water from the spray bottle (“wash”) and put on a spread towel. Only after complete cooling, transfer products to a large bowl or dish.
Oven puff pastry with apricots
Ingredients:
• a pound of yeast-free puff pastry;
• two full tablespoons of sugar;
• 300 gr. fresh or frozen apricots;
• fresh egg.
Cooking method:
1. Remove the dough package from the freeze and place it on the table for forty minutes so that it thaws well.
2. Rinse the fruits, cut each in half and remove the seeds. Cut the fruit pulp into small slices, add granulated sugar and mix well. You can put a spoonful of potato starch in the stuffing, then the juice that stands out will not leak from the pies.
3. Roll out the thawed dough with a rolling pin in one direction with a large, not too thin layer. Cut it into squares of any size and grease each with a beaten egg.
4. Put some fruit filling in the center of the squares. Then center the corners above the filling and hold 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. Put the pies on a baking sheet and bake until golden in the oven when heated to 200 degrees.
Airy kefir apricot pies
Ingredients:
• 500-600 gr. high quality wheat flour;
• half a liter of fatty kefir;
• eggs - 2 pcs.;
• three tablespoons of non-aromatic oil;
• 1 tsp refined sugar;
• as much quicklime soda (without a slide).
Filling:
• 350-400 gr. ripe apricots;
• a tablespoon of white sugar.
Cooking method:
1. In a glass bowl, combine the vegetable oil with kefir. Add sugar and 0.3 tsp. fine salt, mix well and warm a little, using a water bath or microwave.
2. Enter, slowly stirring, slightly beaten eggs.
3. Sow flour with soda and gradually introduce into kefir. Combining the kefir mixture with flour, constantly stir each portion of the newly added flour.
4. After all the flour has gone, knead a soft dough that slightly sticks to your hands and bowl. Cover it with a linen towel and set aside for the duration of the preparation of the filling, but not less than half an hour.
5. Remove seeds from clean, well-dried fruits and cut the flesh into small slices. Add sugar, stir and lightly warm in a dry frying pan.
6. When the pieces are well softened, remove the pan from the heat. Cool the filling, and drain the resulting juice.
7. Divide the dough into pieces and roll each layer up to 0.8 cm thick. Squeeze out the circles with a large mug and put on each spoonful of filling.
8. Then wrap the edges and close the seams tightly, forming a small sized pies.
9. After spreading the pies over a greased with greasy butter roasting pan, well grease the top of the products with yolk whipped with water.
10. Pies are baked for 20 minutes, with 200 degree heating.
Cheese pies with apricots in the oven - fast yeast on yogurt
Ingredients:
• 2.5-3 full cups of high-quality flour;
• 30 gr. sweet cream butter;
• one egg;
• a teaspoon of “fast” yeast;
• 2 large spoons of pure sunflower oil;
• two tablespoons of refined sugar;
• Extra salt - a third of a small spoon;
• two grams of vanillin (powder).
Filling:
• ripe apricots - 100 gr.;
• 250 gr. low-fat cottage cheese;
• white sugar.
Cooking method:
1. Dissolve dry yeast in warm yogurt. Add sugar and, while stirring, wait until it is completely dissolved.
2. Separately, beat the egg with sugar. Add pre-melted (not hot) oil, add salt, add vanilla, and beat well again.
3. Pour in the suitable yeast mixture here, mix and, adding small amounts of flour, knead the uncooked, soft dough.
4. Move it to the table and wash it with your hands. It is desirable to moisten the surface of the table with vegetable oil to prevent sticking.
5. Place the well-kneaded dough in a large container moistened with oil, cover with a cloth and let it go for about an hour.
6. Rinse the apricots well, wipe dry and remove the seeds.
7. Cut the pulp into medium-sized pieces and transfer to a fine metal sieve. Add no more than a spoonful of sugar. Mix gently and wait for the juice to drain.
8. Transfer to cottage cheese, grated on a sieve, add vanillin and mix well.
9. Approach the dough several times, do not knead too intensively and divide into twelve identical pieces. From each, form cakes, on which lay the curd and fruit filling.
10. Then mold the pies so that they look like boats, with a small hole in the center. Transfer the fashioned "boats" to a roasting pan covered with oiled parchment, grease with an egg and place in a hot oven (200 degrees).
11. You will need to get the pies when they become a delicate golden color, after about 20 minutes.
Oven apricot pies in an hour
Ingredients:
• one package of puff yeast dough;
• potato starch;
• granulated sugar;
• twelve large apricots;
• fresh egg - one;
• 24 cherries.
Cooking method:
1. Put the packaging of the puff from the freezer and leave it warm for forty minutes.
2. Rinse apricots and cherries well and dry them slightly. Remove the cherries from the cherries and lay the berries in a colander. Cut apricots and remove the seeds.
3. Thin the flaky puff thinly and cut into squares so that they turn out 12 pieces.
4. Take an apricot, put two cherries in it and pour a little on them, about a third of a teaspoon of sugar. Close the edges and roll well in potato starch.
5. After that, put the fruit stuffed with cherry on the square of dough, first fasten the corners, and then the seams. Lightly roll the pie in the palms of your hands, forming a ball out of it, and put the workpiece on a fry pan, oiled.
6. When all the blanks are ready, give them a quarter of an hour to “distance”. Moisten a little beaten egg and set to bake.
7. Cook when heated at 200 degrees for about half an hour, until the surface is covered with a delicate golden crust.
Oven apricot pies
Ingredients:
• 9% cottage cheese - 250 gr.;
• three chicken eggs;
• 100 ml yogurt, you can low-fat kefir;
• two large spoons of non-aromatic vegetable oil;
• a teaspoon of ripper;
• as much quicklime soda;
• refined sugar - 2 tbsp. l .;
• 350-400 gr. good flour.
Filling:
• 300 gr. ripe, medium-sized apricots;
• 80 gr. light, unsaturated raisins.
Cooking method:
1. Combine a little warm kefir or yogurt with soda, and set aside for 10 minutes.
2. Rub the cottage cheese on a sieve, mix with eggs whipped with sugar, and pour in the yogurt.
3. Continuously stir, introduce all flour mixed with a cultivator and knead. The dough will be soft and slightly sticky. Form it with a ball, cover with any cloth and leave to rest for twenty minutes.
4. Rinse apricots and raisins. Dry the raisins, and cut the fruit into medium-sized slices, about the same size as the raisins, mix. If not sweet enough, add a little sugar.
5. Divide the curd dough into pieces. First take one and roll it thinly with a rolling pin. Curd dough rises well during baking, so the thickness of the layer is preferably 0.5 cm.
6. Using the saucer as a template, cut circles on it. Put a filling on each, flatten the free edges and close them tightly, forming pies. In the center, be sure to leave a small hole.
7. Bake the cakes from the curd dough on an oiled fryer for about half an hour, at 180 degrees.
Oven apricot pies - tips and tricks for cooking
• Well-ripened apricots in themselves are sweet enough and therefore you should not add a lot of granulated sugar to the filling. Otherwise, the cakes may leak during baking.
• Be sure to add a little potato starch to the filling. It will absorb the juice secreted from the fruit and the dough will not be sticky inside the pies.
• When forming pies, try to leave a small hole at the top. Steam will come out of it, preventing excess moisture from collecting in the pies.
