The sister, who was traveling near Vladimir, stopped half way in Pokrov. And she bought us these gingerbreads as a gift. Here you can admire it. Of course, this is their modern reading - with condensed milk and walnuts. But quite authentic ones, according to an old recipe, are also sold nearby.

The district town of Pokrov generally became one of the historical places that inscribed their fate in the culinary chronicle of Russia. It emerged as a monastery village back in 1506. In Russia, the Pokrovskaya district was famous for its potters, weavers, confectioners, fishermen, hunters and carpenters. And to this day, this famous city has not forgotten the long-standing, deep-rooted Russian traditions, and, just like in old times, it is famous for its Pokrovsky gingerbread cookies.

Very often the Pokrovsky gingerbread is considered a copy of the famous Tula gingerbread, which is completely untrue. This gingerbread has its own history. And it began two hundred years ago under the Pokrov on the estate of Count Baskakov :)), where they began to bake this truly sweet product. After the revolution, the recipe seemed to have been 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, trees and Santa Clauses.

You can decorate gingerbread on your own using food coloring. White "paint" should be prepared from egg whites and powdered sugar. Then you can add any color to this mixture. A delicious picture can please the eye for three months. This is how long the Pokrovsky gingerbread is kept.

The company LLC "Pokrovsky Gingerbread" was founded in 1995. As in the old days, the gingerbread is made only by hand using various wooden molds by skillful pastry chefs and only from natural ingredients. A feature of Pokrovski 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 be, any chemical additives.

Pokrovsky gingerbread recipe with jam and apple at home

There are many recipes for Pokrovskiy gingerbread online. Some of them use a lot of spices and spices, while others exclude eggs from the composition. This cooking option is as close as possible to an authentic recipe.

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

You can decorate souvenir gingerbread to your liking (make flowers, letters or patterns from the dough).

Ingredients for Pokrovskiy 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);
• - icing sugar (5 tablespoons).

1. In a thick-bottomed saucepan, combine 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 homogeneous texture. We are waiting for the mixture to cool completely.

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

6. Divide the workpiece into 2 parts. We form two equal rectangles. We spread the blank on the mold, cover it with any jam. Add fresh apple slices if desired.

7. Put the second part of the honey cake into the mold and pinch the edges of the pokrovsky gingerbread. We decorate pastries to your liking. We send the pokrovsky 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 cake with the sweet mixture. We shred the Pokrovsky gingerbread in portions, serve it at any time.

Xristya shared the recipe for Pokrovsky gingerbread.

Interesting Pokrovskiy Gingerbread Facts:

Taken from the author galio1989.

For a long time I was looking for the desired recipe for Pokrovsky gingerbread, I came to the conclusion that there is no consensus on the exact recipe. One of the sites believes that the peculiarity of Pokrovskaya gingerbread is the addition of spices: cinnamon, cloves, cardamom, ginger. Others write that they don't put eggs in the dough. It is clear that each manufacturer considers his own recipe as a real recipe and tries not to advertise it.

Pokrovsky gingerbread cookies are baked with a wide variety of fillings: boiled condensed milk, jams, nuts, dried apricots, prunes, berries and fruits.

A common recipe among culinary specialists, which I bring to your attention. As a filling, I took apricot marmalade and some fresh apple. The gingerbread turned out to be very tasty, aromatic and generally very pleasant!

A difficult recipe for Pokrovskiy gingerbread of Russian cuisine step by step with a photo. Easy to cook at home in 20 min. Contains only 258 kcal. Author's recipe for Russian cuisine.

• Preparation time: 20 min
• Cooking time: 20 minutes
• Calorie count: 258 kcal
• Servings: 20 servings
• Occasion: Dessert, snack, breakfast

• Complexity: Difficult recipe
• National cuisine: Russian kitchen
• Type of dish: Desserts and pastries
• We need: Oven

Ingredients for twenty servings

• For the test
• Ground cinnamon 1 tbsp l.
• Butter 125 g
• Honey 3 tbsp l.
• Wheat flour 4 tbsp.
• Sugar 1 tbsp.
• Soda 1 tsp
• Chicken eggs 2 pcs.
• Filling
• Fruit jelly 100 g
• Apple 1 pc.
• Glaze
• Water 2 tbsp. l.
• Sugar 4 tbsp. l.

Step by step cooking

1. To prepare Pokrovsky gingerbread, you need to take flour, butter, eggs, sugar, honey, soda (do not extinguish), cinnamon, marmalade, an apple.
2. Mix eggs, sugar, cinnamon.
3. Add butter, honey, soda. Put in a water bath for 10 minutes, gradually stirring the mixture until smooth.
4. Cool the resulting mass, gradually add flour (its amount varies in different sources from 1.5 glasses, it took me about 4).
5. You should have a fairly soft, non-sticky dough.
6. Divide the dough in half, roll each part into a layer 0.5-0.7 cm thick.
7. Put on a baking sheet.
8. Distribute the filling.
9. I have a very sweet marmalade, so I decided to dilute it slightly with an apple.
10. Cover the filling with the second layer of dough, walk along the edges with a fork.
11. Decorate with figurines made from leftover dough. A real Pokrovsky gingerbread is molded with the help of special wooden boards, which are called "gingerbread". They are carved with drawings that are imprinted on gingerbread. Put the mold in the oven (200 ° C) for 20 minutes, I reduced the temperature after 10 minutes, since the gingerbread began to bake well.
12. At the end of baking the gingerbread, prepare the icing: mix sugar and water.
13. And boil until sugar dissolves.
14. Take out the finished gingerbread.
15. And pour hot icing over. Cool down a bit and you can drink tea! They say that it doesn’t get stale for several weeks, shall we check?
16. The finished gingerbread is cut into portions.

We all love gingerbread very much, this is 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 cookies with a filling. Many housewives pamper their kids with gingerbread, but it's not easy, and every time they change the filling, with condensed milk, jam, raisins, and so on. And the variety in the diet, and children are interested.

We will consider a recipe for making Pokrovskiy gingerbread with condensed milk, which turns out to be not only tasty, aromatic, sweet, but also large, which is very good for a large family, because such yummy food 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 make Pokrovskiy gingerbread.

• Flour - 1.5 cups;
• Sugar - 1 glass;
• 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 you can see that our Pokrovsky gingerbread will turn out to be 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, and add soda there. 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. We mix all this well.
2. In the resulting mass, add margarine next, as indicated by the recipe. Before adding it to the rest of the ingredients, you need to soften it a little. After adding margarine, stir the whole mass.
3. Mixed ingredients are sent to a water bath for about 10 minutes.
4. After that, we take up the flour. We add it to all the ingredients, we do it not immediately, but gradually kneading it, 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 Pokrovskiy 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. Roll out each part to make the so-called cakes. Don't make them too thick, about 5 mm each.
6. Since we make gingerbread cookies with a 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 for us, so the edges need to be fastened, you can do this with a fork.
7. The next step is baking itself. To do this, put our sweet Pokrovsky gingerbread on a baking sheet, which we grease with margarine. We bake at a temperature of 200 degrees for about 20 minutes.
8. When just a little bit is 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, grease with the resulting glaze.

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

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

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

If you think that the filled gingerbread is too sweet, you can reduce the amount of sugar a little.

The main advantage of such baked goods is that they can be stored for a long time, unlike ordinary baked goods, which after a few days are already stale and unusable. Such gingerbread cookies are stored for more than a week and at the same time remain tasty.

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 ... boiled condensed milk is not at home. You can run out to the store for the sake of condensed milk alone. Stop thinking. Time to do it, period!

I wanted to make this gingerbread for so long, but I never found a recipe that would really look like Pokrovsky gingerbread. Neither color, nor texture, nor composition is not one recipe, from those that caught my eye, I did not like it. Such is the secret ... Pokrovsky gingerbread. It would seem that you need to calm down, find a point in Moscow where they are sold, and buy. But the thought of gingerbread did not let me go: I wanted so much to do something similar with my own hands. And once in one video blog I saw an absolutely wonderful recipe for a gingerbread dough that did not contain eggs, and in texture and color was very similar to the gingerbread from the Pokrov. You can imagine, after that I completely 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 will make a reservation right away that in this recipe, instead of butter, which was originally used in Pokrovsky gingerbread, it is vegetable, but this makes the dough no worse, on the contrary, it is more plastic and moist, it is easier to work with it and it is less prone to overdrying, which is very important for the gingerbread ... And there is no cocoa in this recipe. In fact, the taste of cocoa in the gingerbread is very difficult to "hear" behind 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 steeping flour with spiced sugar and honey syrup. Gingerbread syrups are different - from light to dark. If the syrup is made on the basis of burnt sugar, it will turn out to be dark, and there is no need for cocoa (however, you can add it along with the spices). I have already tried different variants and came to the conclusion that I like this variant of the test for the home variant of Pokrovskiy gingerbread the most. The beauty of this dough is also that it is lean! For lean gingerbread, use marmalade instead of condensed milk with nuts for the filling.

So, with great pleasure I am sharing the recipe!

For a gingerbread weighing about 800 g

300 g wheat flour
140 g sugar
150 ml boiling water
2 tbsp honey
4 tablespoons 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 tablespoons 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 begins to change color to golden, start stirring with a spatula so that all the sugar is dispersed and darkens evenly. When the color turns brown (do not overexpose!), Gently pour in boiling water and stir again with a spatula so that the sugar is completely dispersed. Add the remaining sugar, spices, a pinch of salt and stir again. Now bring the mixture to a boil, dissolve honey in it, add baking soda - as soon as it fizzes, stir with a spoon and immediately remove from the stove. Cool slightly (15-20 minutes), stir in vegetable oil.

2. Sift flour. Mix half the flour with the syrup. Add the remaining flour to the resulting soft dough. Stir with a spatula or mixer and let the dough sit 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 the second part into a layer 4-5 mm thick, cut off the edges. And then the most interesting part! Special forms are used for Pokrovskaya printed gingerbread. And although I found a store with a huge assortment of such forms, I did not want to wait until they get to me. I decided to do this ...
First, use a baking dish of a suitable size, with low sides (like this). Glass, silicone and ceramic are also suitable as a form, the main thing is that the sides are not too high for easy removal.
Secondly, paint the gingerbread by hand by "printing" letters from the scraps. This, of course, takes longer than making a "cutting", simply by rolling out a layer of dough in shape, but ... not enough to be intimidated by it. If you don't want to spend too much time on this, choose shorter words. If you are going to bake for your birthday, you can cut a number out of 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 the scraps, I rolled out strips 1 mm thick, from which I sculpted letters: after I laid everything on the surface of the gingerbread, I raised the letters again and, moistening my finger in water, glued them to the surface. Put the upper "painted" part of the gingerbread into 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, trim off the edges and place over the filling. Carefully join the edges of the dough so that nothing spills 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 out of 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 the ladle in advance).
Combine 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 those around you 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! To prevent the edges of the gingerbread from drying out, it is best to put it in an airtight container or bag.

Such a gingerbread is a real holiday and a great gift!

PS By the way, I found out that Pokrovskaya gingerbread cookies 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.