A beautiful wicker puff pastry pie: an appetizer with cheese and herbs. Festive Wicker Pie Hearty Wicker Pie

03.05.2020 Restaurant notes

I wanted to try a new pie weaving pattern. In general, wicker pies are not designed for a large amount of filling, at best they are additives of poppy seeds, zest, nuts, but I had an idea to make a marshmallow layer.

I used a homemade marshmallow layer of jelly and whipped proteins several times: in the "Gagarinsky" plyatsk, the "Hare Glade" cake, it turns out very tasty. It was the turn of the yeast cake.

Again, I am not dwelling on the preparation of the wicker cake dough, which is prepared in the refrigerator. You can take the recipe. To prepare this cake, we need half a portion, that is, 500-600 g of finished dough.

Ingredients for the dough: 5 tbsp. flour, 1 tbsp. milk, 2 eggs, 1 pack of butter, 0.5 tbsp. sugar, 0.5 tsp. salt, 11 g yeast
For filling: 4 squirrels, 5 tbsp. sugar, 220 g jelly (1 briquette).
To grease the cake: 1 egg.

I did the same in two more parts of the dough, laying them on top of each other. Only here you need to take into account that when laying along the protein mass, the dough creeps to the center, so it must be laid, stretching slightly over the edges.

For clarity, I have drawn these lines in Photoshop. You need to make cuts along the spoloshny lines, and the dotted lines remain as they are, they are needed as auxiliary ones.

First, I made eight short cuts from the edge to the center 5-6 centimeters long, then I made cuts between them diagonally. Picking up the layers, I passed them in a loop, and on the other side I bent them, and we got tongues.

Baking should be not only tasty, but also beautiful. Even an ordinary shortcrust pastry pie can be turned into a work of culinary art.

I offer you a recipe for a wonderful delicious pie, which has long become a classic abroad. The pie is so tender that it even tastes like a Viennese strudel, but the preparation process is much simpler.

The crunchy dough and sweet and sour filling are simply delicious combinations. Believe me, it's very tasty and also quick and easy.

Total cooking time: 01h 10min
Prep time: 40 minutes
Cooking time: 30 minutes

Servings:

Composition:

For the test
- 200 gr.
- 3 pcs.
- 2-3 glass
- 1 tsp
For filling
- 500 gr.
- taste
- taste
- taste
- 1 tbsp.
- 1 tsp

Cooking process:

Let's start with the test.

Beat the softened butter with a mixer until smooth. Add eggs one at a time, beating each time. Add sugar, vanillin and baking powder and mix thoroughly again.

Add flour and knead to a thick dough. Roll the dough into a lump, wrap with cling film and send to the refrigerator for 15-30 minutes.

In the meantime, let's prepare the pie filling.

You can use any cherry for this cake. Both fresh and frozen will do.

Place the cherries in a metal saucepan, add sugar, lemon juice and heat over medium heat. When the cherries begin to simmer, reduce heat to low. The cherries should start to juice up.

Then add a little cinnamon and vanilla extract and add the starch. Stir quickly and cook until the filling acquires a thick, stretching consistency. Turn off the gas and remove the cherries from the heat.

Take the dough out of the refrigerator, divide into 2 parts - one part should be larger, roll out the smaller half thinly and put the dough into a mold, lifting the edges well.

Pour the filling into a mold with dough.

Roll the other half of the dough thinly and cut into strips. Weave these strips together, brush with yolk and send the cake to the oven for 20-30 minutes, until it is browned.

Oven over medium heat, about 160 degrees.

Let the cake cool and serve. Whipped cream or ice cream is a great addition to cherry pie.

By the way, according to this principle, you can cook pies with different berries: raspberries, blueberries, strawberries, blackberries, etc.

Step 1: Prepare the pie dough.

In a shallow bowl, beat the eggs with sour cream and sugar using a mixer until it is completely dissolved.

Then add the lard, mix and begin to gradually add flour. Please note that here you cannot say its exact quantity, it all depends on the quality. Therefore, add flour in portions.

Finally add baking powder and knead soft, elastic dough.

Step 2: Prepare a sweet wicker cake.

We put to preheat the oven to temperature 180 degrees. Cover the baking sheet with parchment paper. Lightly sprinkle the kitchen table with flour and roll out the dough (but not everything, leave a little for decoration). Then put it on a baking sheet. As you may have guessed, I chose cherry as the filling, as I really like the combination of sweet shortcrust pastry with sourness.

Since I had seedless rolled cherries in my own juice at home, I just had to drain the juice and put it on the dough. We also roll out the remaining dough and cut the ribbons.

On top of the cherry, lay out the strips of dough in the form of a grid. And now you can set to bake minutes for 30-35 until golden brown.

Step 3: Serve the sweet wicker cake.

After 30 minutes, remove the cake from the oven and lightly sprinkle with powdered sugar. We brew aromatic tea and invite the household to the table. Enjoy your meal!

If you do not have parchment paper, you can grease a baking sheet with a piece of butter and lightly dust it with flour.

You can buy cherries fresh (then you have to peel them and fill them with sugar for about 20 minutes), and canned and frozen. In general, you can make such a cake with any sweet filling.

Alternatively, you can use margarine for baking instead of lard in the dough. But then you will first need to grind the margarine with sugar, then with the egg, and only then add the flour with baking powder.

Here's a great recipe for a snack dish that can be called lazy.

A beautiful wicker puff pastry pie is a great snack for both everyday and festive tables. Great appearance, juicy and aromatic filling: everything is perfectly combined and you get a real culinary masterpiece. The filling can rightfully be considered summer: a lot of herbs, spices and cheese. There will also be eggs, but no one will even guess about it: they are prepared in such an interesting way.

Products composition

puff pastry;
three bell peppers of different colors.

Filling

100 grams of green onions;
three raw chicken eggs;
200 grams of Mozzarella cheese;
20 grams of butter;
a bunch of green dill and parsley;
spices to taste;
half a teaspoon of dried basil and ground paprika;
one teaspoon of dried garlic;
one raw egg for greasing the dough.

Puff pastry wicker cake: step by step cooking process

you can make yourself or buy ready-made dough in the store. It must be removed from the freezer in advance and left at room temperature.
We start cooking with the filling: drive chicken eggs into a bowl, add a pinch of salt, black ground pepper and mix with a whisk.
Melt the butter in a frying pan, pour out the prepared omelet. Stirring all the time, fry the eggs.
We put the eggs in a bowl, add finely chopped green onions to them.
Grind a large bunch of greens, also put in a bowl with eggs.
Cheese (you can take any) rub on a coarse grater, send it to the filling. Salt and pepper to taste, pour in all the spices (according to the recipe), stir thoroughly.
Now let's deal with sweet bell pepper (I have it yellow, red and green): we clean it from seeds and partitions, cut it lengthwise, into pieces about 1 centimeter wide. We make the strips even, cutting off the bends.
Break the egg for greasing the pie into a bowl, shake it.
Cover the baking sheet with parchment paper and grease with vegetable oil (you can use a special non-stick emulsion).
Cover the baking sheet with puff pastry, grease its edges with an egg (using a brush).
Cover the table with parchment paper, put the second layer of dough on top and cut it into strips about 1 centimeter wide. Do not cut the dough from above to the end (about 1.5 centimeters).
We transfer the top to the cake, connect from one edge to the bottom layer.
We raise the strips, through one, up, on the bottom we spread the strips of pepper: first the red ones - and cover them with strips of dough.
Then we lift the lower strips up, lay out the remaining ones with pieces of yellow color, close. Continue alternating until the whole cake is full.
We connect the edges, grease with yolk, cover with strips of puff pastry.
We spread the filling and distribute it, not reaching the edge. Now all the dough, everything is flat, coat with a beaten egg.
We send the cake to the oven, preheated to 210 degrees, for 35-40 minutes.

A wicker puff pastry cake turns out to be incredibly beautiful and very tasty: it is impossible to come off. He not only diversifies the daily menu, but also decorates the festive table. Do you like the recipe? Share it with your friends and come back to our site for new ideas.

We dilute the yeast in warm milk (about 42 degrees), add sugar, mix and let stand until the cap appears, about 10-15 minutes.

Sift 350 g flour with salt into a large bowl. Pour in the milk-yeast mixture and melted butter (it should not be hot, otherwise the yeast may die), knead the smooth, non-sticky dough. If necessary, add more flour, but make sure that the dough does not turn out too steep.

We form a ball from the dough, put it in a greased bowl, cover and put in a warm place to come up for about an hour. During this time, the dough should increase in volume by one and a half to two times.

While the dough is coming up, prepare the filling. In a small saucepan, bring salted water to a boil. Put broccoli in a saucepan and cook until softly crisp, about 4-5 minutes. We throw it back in a colander and let the water drain. Then cut the broccoli into medium-sized pieces.