A floury loose product with any berries is a wonderful treat, especially popular in the summer, when raspberries, blueberries, lingonberries, currants and other types ripen, attracting to themselves.

Interestingly, such seasonal recipes are known all over the world (take the same raspberry pie from England or the Tatar sour cream), and all the pies have their history since very ancient times, when they prepared hard baked pastries from ground beans in a mill.

Over time, of course, the recipes all improved, became juicier and tastier, with the discovery of products such as sugar; started to add an egg.

Such a sweet is suitable for absolutely any event: from a simple cozy tea party to any holiday, whether it is a state one or not.

You can cook it very quickly and easily, and all guests, relatives and friends will be absolutely delighted, praising your work. Any form, any filling, any appearance - this is all to your taste and your preferences!

All About Frozen Raspberries

Raspberry itself is not very well known in cooking, and even more so in baking. Here, fruits such as currants, strawberries, cranberries and lingonberries are more common.

At a special seasonal moment on the shelves, bazaars and various markets it is found many times less, but of course there is a great alternative - shops.

There, not only can the berries on the pie be found in their original form, but also frozen, so that the housewives or the owner have less trouble.

To begin with, canned raspberries not only retain all the vitamins, form, aroma, but also, of course, taste.

As mentioned above, freezing allows you to maintain the shape of the berries. But, if you use too high a temperature, then raspberries will “float”, and excess moisture will only aggravate everything.

It is important that any recipes say this: just before defrosting, clean raspberries from the snow that has formed and separate from each other (you need to shake it well) - this way the form will definitely remain.

Defrosting time is not important: before or after use in cooking. Below I will present some recipes with photos and tell you how to cook this or that simple raspberry pie in the oven.

Raspberry jellied cake can be made on the basis of both puff, biscuit, and yeast dough. Raspberry pie is one of those types of baking that are completely open for experimentation.

That is, you can cook with a wide variety of tastes, combining types of berries, and create culinary products also with fermented milk products (a great example: raspberries and cottage cheese).

It captivates not only the taste, but also the usefulness of such a dessert. Good luck Learn recipes and surprise your family and friends!

Raspberry recipe: open pie with a photo on a yeast dough

So, this is the first of the “berry cake recipes” list. If your soul lies with yeast for baking, then this recipe is what you were looking for! It’s not just simple, but extremely easy to cook, and the great taste this raspberry pie has ...

For the final touch (the departure is baked in the oven) you will need a special form with high sides, which also needs to be greased with butter or as an option to cover everything with baking paper.

Absolutely everyone will like it!

You will need these ingredients:

wheat flour - 3 and a half cups; frozen berries in 2 and a half cups; ½ cup regular sugar; ⅓ from a glass with brown sugar; one and a half tsp salts; butter - 160 grams; 3 pieces of chicken eggs; one and a half glasses of selected milk and 2 tsp. (measured) dry yeast without pea.

We start cooking:

1. All almost recipes are built according to one algorithm: in a saucepan with a thick bottom (or in a water bath) I, on low heat, melt about 100 grams of butter, not boiling, then pour in the milk and pour in white sugar.
2. When the butter melts and the sugar dissolves, I first leave it to cool, and then I throw the yeast there and wait a while for them to “activate” (rise with characteristic bubbles).
3. I beat all the eggs separately in another bowl, and in another bowl I have flour mixed with salt.
4. I knead the dough by combining flour with eggs and an oily mixture with milk. I mix everything thoroughly.
5. I pour the resulting homogeneous dough into the mold, cover it with some polyethylene on top, then leave it for one hour in a warm and not blown place - let it fit. Alternative option: put up to 8 hours in the refrigerator compartment, and then warm up at room temperature and continue to work.
6. I defrost raspberries, drain the excess juice and lay the berries on a fully finished dough.
7. Brown sugar was taken for sprinkling, so just at this stage I cover them with berries. Also pour another liquid butter.
8. I send the “raw” raspberry pie into the oven for up to 40 minutes at 190 degrees. The formation of a golden crust will serve as a signal that the goodness is ready.

Voila, the dessert is baked and ready to eat. Enjoy your meal!

Recipe with photo - raspberry pie with nuts

This wonderful and closed cake with frozen raspberries can be served both on holidays and on a regular cozy tea party. If you have children, then you can safely connect them to the creation of baking - it will be fun and exciting!

You will need such products:

300 grams of wheat flour; canned berries - 250 grams; brown or white shortbread sugar - 100 grams; fresh yeast - 11 grams; sunflower oil - 50 grams; walnut or almond - 50 grams; half a glass of plain warm water.

How to make raspberry pie:

1. First, I mix the butter and sugar in a bowl.
2. In warm water I leave the yeast until dissolved. Then I add a mixture of butter and sugar, then add flour.
3. I leave in a warm and not blown place up to 2 hours. If you have a microwave, you can put the dough there, and warm it up for about one minute at a power of 20%. Then you just need to leave for 20 minutes in the same warm and not blown place at room temperature.
4. While the dough is waiting in the wings, it is time to thaw raspberries, without forgetting to sprinkle some sugar on it (so the berries will let the juice).
5. I grease a special baking dish with butter, and then send the dough into it, but only part. Of course, making the sides.
6. I also sprinkle the base with nuts, before which they are chopped, and raspberries.
7. I roll out the dough that is left with a rolling pin (the thickness is not more than half one centimeter) and cover it from above, covering up the edges (“pinching”). The second option: cut a layer of dough into some kind of tape and spread these lattice.
8. I leave up to 50 minutes to insist.
9. I bake a raspberry pie at 200 degrees for half an hour. If convection oven, set 190 degrees Celsius.
10. After the dessert has cooled, it is a good idea to sprinkle it with grated chocolate or powdered sugar.

Well, a simple treat, like its varied recipes, with raspberries ready, bon appetit!

Delicious recipe: raspberry pie in a slow cooker

You can cook from pies to cookies and muffins using a wide variety of kitchen appliances: both in a pan and in an oven.

Soft baking in an electric multicooker is simple in that you only have to set the time and the “baking” mode, and then do not worry about the safety of the dessert. Actually, such, say, a property, contains all the recipes that are prepared in this household appliance.

This recipe is already wonderful, but I advise, among other things, to add others to the frozen berry (blueberries, lingonberries, etc.), or use a mixture of species.

Seasonal raspberry pie consists of:

250 grams of canned berries; 200 grams of regular sugar; 250 grams of wheat flour; 3 pieces of chicken eggs; 1 packet of baking powder and vanilla sugar; literally a pinch of salt; 30 grams of starch; 1 tbsp. l butter.

How to make a cake with juicy raspberries:

1. Beat eggs with sugar until the last ingredient is completely dissolved and the mixture is splendid.
2. Without stopping mixing, slowly pour flour, baking powder, vanillin.
3. The peculiarity is also that raspberries can not be thawed at all. I just put it in a bowl and mix it with starch.
4. I pour the berries rolled in the starch into the dough and gently mix, and then shift the dough into the form of a multicooker, before that, be sure to grease it with butter.
5. I put the cake to bake in the “baking” mode for up to 60 minutes.
6. After, let the dessert cool. You can sprinkle with powdered sugar, grated chocolate, and use whipped cream.

A delicious pie of frozen raspberries, the recipe for which is extremely simple, is ready. Enjoy your meal!

Pie with fresh raspberries on puff pastry

On a puff pastry, any cake, whether it is with raspberries, a mixture of berries or with anything else, is prepared very quickly, saving not only time, money, but also energy, because puff pastry can be bought in a store (it will be enough work to prepare it).

By the way, from such a test you can whip up not only a pie, but also the same wonderful raspberry pies.

A very brief recipe: the dough layer is divided into one square size, one tsp is invested in each. sugar with berries, the edges are plucked and baked for up to 25 minutes, like the cake itself.

You can bake sweets in a short time if you are not catastrophically in time, and the guests will be very, very pleased.

Pie with canned raspberries consists of:

500 grams of berries themselves; ½ cup regular sugar; bought 2 layers of puff pastry; 3 tbsp. l corn or potato starch; 1 piece of chicken egg.

We begin to prepare a pie with raspberries:

1. Before forming the dessert and the baking itself, I thaw the dough and berries at room temperature.
2. Then sprinkle raspberries with sugar, leave to give juice for up to 15 minutes, after which I drain the excess.
3. Gently, so as not to deform, I roll them later in starch.
4. One of the plates of puff pastry will become the basis for goodies with raspberries, which I roll out with a rolling pin to the desired size (more baking dish - the edges will become “sides”).
5. I roll the top layer of the pie to a smaller size and make various decorative cutouts on the bed. To make the incisions visible and look better, it is worth stretching the entire layer a little with your hands.
6. The basis for dessert with raspberries can already be laid in a special baking dish and fold the sides, which I did.
7. Berries are distributed over the entire area of \u200b\u200bthe base.
8. I cover it with a top with cutouts and squeeze the edges of the layers together.
9. I grease the whole pie with whipped chicken yolk.
10. Sending to bake for up to 25 minutes at 180 degrees Celsius.

A very quick and tasty recipe is ready - a soft crumbly cake with sweet raspberries. Enjoy your meal!

My video recipe

Ingredients

• 140 g cream cheese;
• 85 g of butter;
• 190 g sifted flour;
• 250 g raspberries;
• 2 tablespoons of sugar;
• ½ teaspoon of potato starch;
• 100 g

Cooking

Mix cheese and butter with a mixer until smooth. Pour in flour and knead the dough. Wrap it in cling film and put in the refrigerator for at least an hour. Then roll out the dough in a rectangle and place on a baking sheet covered with foil.

Combine raspberries, sugar and starch. Squeeze some berries lightly with a fork to let the juice flow. Brush the dough with chocolate paste, stepping a little from the edges. Put raspberries on top.

Wrap the edges of the dough and place the cake in an oven preheated to 180 ° C for 45–50 minutes until it is browned.

Ingredients

• 250 g butter + a little for lubrication;
• 250 g of powdered sugar + 2 teaspoons for cream;
• 4 eggs;
• 250 g sifted flour + a little for sprinkling;
• 2½ teaspoons of baking powder;
• 1 orange
• 150 ml whipping cream;
• a pinch of vanillin;
• 4 tablespoons of raspberry jam or jam;
• 150 g raspberries.

Cooking

Beat butter and icing sugar. Insert the eggs one by one, thoroughly whipping the mass with a mixer after each addition. Combine flour, baking powder and finely grated zest of a whole orange. Pour the flour mixture into the butter and mix well.

Oil two baking dishes with a diameter of 20 cm, cover the bottom with parchment and lightly sprinkle it with flour. If you have only one form, just bake the biscuits one by one. But do not forget to wash the mold after preparing the first biscuit and prepare it for baking.

Sort the dough into shapes and flatten. Bake for 20–25 minutes at 190 ° C until the biscuits rise and brown. Toothpick should come out of the finished baking clean. Cool the biscuits slightly, carefully remove them from the molds and cool completely.

Add vanillin and 2 teaspoons of powdered sugar to the cream. Beat well with a mixer until creamy.

Lubricate the top of one biscuit with raspberry jam or jam. Spread the cream and raspberries on top. Cover with a second biscuit. If you wish, you can sprinkle the finished cake with icing sugar.

Ingredients

• 300 g sifted flour;
• 1 teaspoon of salt;
• 210 g sugar;
• 260 g butter;
• 1 egg
• 4-6 tablespoons of cold water;
• 1 tablespoon of corn starch;
• 700 ml;
• 2 eggs;
• a pinch of vanillin;
• 2 large bananas;
• 250 g raspberry jam or jam;
• 2 tablespoons of warm water;
• 170 g raspberries.

Cooking

Mix flour, ½ teaspoon of salt and 10 g of sugar. Add 220 g of cold butter, diced, and grind into crumbs. Add the egg and water and knead the dough. Wrap it in cling film and put in the refrigerator for half an hour. Roll out the chilled dough and spread over the baking dish.

Put parchment on the dough and sprinkle dry peas or beans so that the cake does not swell during baking. Place in an oven preheated to 180 ° C for 20 minutes. Then remove the parchment and cargo and bake another 10 minutes.

In a saucepan, mix 200 g of sugar, ½ teaspoon of salt and starch. Pour in milk and put on medium heat. Cook, stirring constantly, until the mixture thickens. Reduce heat, simmer a couple more minutes and remove mixture from stove.

Add beaten eggs and mix thoroughly. Put the pan on the fire again, bring to a boil and cook another 2 minutes. Remove from the stove, add the remaining oil and vanilla and mix. Cool slightly, put a cling film on the surface of the cream and put it in the refrigerator for half an hour.

Cut the bananas into circles. Spread half the cream on the base of the cake, put the bananas and cover with the remaining cream. Tighten with cling film and refrigerate for at least 6 hours.

Mix jam, water and half raspberries. Cover the cake with this mixture and decorate with the rest of the berries.

Ingredients

• 115 g butter + a little for lubrication;
• 220 g of sugar;
• 3 eggs;
• 125 g sifted flour;
• ½ teaspoon of salt;
• ½ teaspoon of baking powder;
• 400 g raspberries;

Cooking

Beat softened butter and sugar with a mixer. Insert the eggs one by one, mixing after each addition. Combine the flour, salt and, while continuing to beat, gradually add the flour mixture to the butter.

Lubricate the baking dish with butter and put the dough there. Spread raspberries on top. You can take even more berries, then the cake will turn out even more wet.

Place the mold in an oven preheated to 180 ° C for 45-50 minutes. 20 minutes after cooking, sprinkle the cake with icing sugar.

Ingredients

• 200 g sifted flour;
• 1 teaspoon of baking powder;
• 100 g butter;
• 200 g of sugar;
• 2 eggs;
• 400 g of fatty;
• 100 g sour cream;
• a pinch of vanillin;
• 400 g raspberries;
• 2 tablespoons of powdered sugar.

Cooking

Mix flour with baking powder. Add diced cold butter and half sugar and crush into crumbs. Add 1 egg and knead the dough.

Roll out the dough according to the size of the form and put it there, pressing it to the bottom and walls. Make a few pricks with a fork at the bottom of the base for the pie and place in the oven preheated to 180 ° C for 15 minutes.

Beat the cottage cheese, sour cream, egg, vanilla and remaining sugar with a blender to a creamy consistency. Spread the cream over the baked base and lay the raspberries on top.

Bake the cake for another 35 minutes. Cool and sprinkle with powdered sugar before serving.

Ingredients

• 150 g butter;
• 50 g of brown sugar;
• 3 eggs;
• 100 ml of liquid honey;
• 50 ml of whiskey;
• 250 g sifted flour;
• 2½ teaspoons of baking powder;
• 50 g of oatmeal;
• 250 g raspberries;
• 100 g of granola (you can buy ready-made or).

Cooking

Mix the softened butter and sugar with a blender to a creamy consistency. Add eggs, honey and whiskey and beat. In a separate container, mix flour, baking powder and oatmeal. Put the flour mixture into the butter and mix thoroughly.

Cover the baking dish with parchment, put half the dough in it and flatten. Spread the berries on top and cover with the remaining dough. Sprinkle the dough with granola.

Bake the cake for 20 minutes at 180 ° C. Then lower the temperature to 170 ° C and cook for another 40–50 minutes. If the granola starts to burn, cover the mold with foil. You can check the readiness of the cake with a toothpick: it should come out of it clean.

Ingredients

• 300 g sifted flour;
• 1 teaspoon of salt;
• 260 g butter;
• 4-6 tablespoons of water;
• 200 g of red currant without twigs;
• 300 g raspberries;
• 2 tablespoons of potato starch;
• 2 tablespoons of lemon juice;
• 2 teaspoons of grated lemon peel;
• 200 g of sugar;
• 1 tablespoon of milk.

Cooking

Mix flour and salt. Add 230 g of cold butter, diced, and mix until crumbly. Pour in water and knead a uniform dough. Divide it in half, wrap with cling film and put in the refrigerator for an hour.

Then roll out half of the dough with a thin layer and spread on the bottom and walls of the baking dish. Place the dough in the refrigerator for half an hour.

Combine currants, raspberries, starch, lemon juice, zest and sugar. Put the berry filling in the form with chilled dough. Put on top a few small cubes of remaining oil.

Roll the second part of the dough into a thin layer. Beat the egg with milk and grease with a part of this mixture the edges of the dough on which the filling is located. Cover with a second layer and firmly fasten the edges. Place the cake in the freezer for 20 minutes or in the refrigerator for 40 minutes.

Make several cuts on the surface of the dough so that air escapes during cooking. Brush the dough with the egg mixture. Bake the cake at 220 ° C for 20 minutes. Lower the temperature to 180 ° C and cook another 40 minutes until the cake is browned.

Ingredients

• 220 g shortbread cookies;
• 1 tablespoon of brown sugar;
• 100 g butter;
• some vegetable oil;
• 370 g raspberries;
• 150 g of white sugar;
• 370 g low fat;
• 220 g cream cheese;
• 60 g of powdered sugar;
• 120 g cream for whipping.

Cooking

Grind cookies and sugar in a blender. Add melted butter and mix well until smooth. Lubricate the baking dish with a removable bottom with vegetable oil and firmly tamp the cookie mixture on the bottom. Put the mold in the freezer while preparing the filling.

Mix raspberries, sugar and 1 tablespoon of yogurt in a blender. Whisk cream cheese with a mixer at full power until airy. Add the remaining yogurt and powdered sugar to the cheese and beat thoroughly again. Add the raspberry mixture and beat again.

In a separate container, whip the cream to a creamy consistency. Add them to the raspberry-cheese mixture and mix gently with a spatula or spoon. Put the filling on the base of the cookies and smooth.

Put the cake in the refrigerator for at least 4 hours, or better, all night. Remove it from the refrigerator 5–10 minutes before serving.

Ingredients

• 125 g flour;
• 150 g of sugar;
• ¼ teaspoon of salt;
• ¼ teaspoon of baking powder;
• 1 tablespoon of grated lemon peel;
• 115 g butter;
• 2 eggs;
• 1 egg yolk;
• 5 tablespoons of lemon juice;
• a pinch of vanillin;
• 130 g raspberries;
• 90 g of powdered sugar.

Cooking

Combine flour, sugar, salt, baking powder and lemon zest. In another container, beat the melted cooled butter, eggs, yolk, 3 tablespoons of lemon juice and vanilla. Pour this mixture into flour and mix until smooth.

Add coarsely chopped raspberries to the dough and mix. Cover a small baking dish with parchment. Put the dough there, flatten and bake for 25-30 minutes at a temperature of 180 ° C.

Beat the remaining lemon juice and powdered sugar. Cover the cooled cake with icing and refrigerate for an hour until the icing hardens.

Using the basic recipe for a soft dough with a vanilla-creamy taste, we prepare a simple raspberry pie. Baking combines a light sweet crumb, a lot of juicy summer berries with a noticeable sourness and, of course, a breathtaking aroma!

The pie does not need a cream, nor a glaze, nor any other confectionery supplement - the whole charm of the product is simplicity, accessibility, ease of preparation and great taste! Minimum hassle and flawless results!

Ingredients:

• raspberries - 250 g;
• sugar - 2 tbsp. spoons.

For the test:

• eggs - 2 pcs.;
• flour - 150 g;
• butter - 80 g;
• sugar - 100 g;
• vanilla sugar - 10 g;
• baking powder dough - 1 teaspoon.

Raspberry pie simple recipe with photo

1. Rub the butter softened at room temperature with sugar - we combine the components into a single mass. In addition to the usual, do not forget to add vanilla sugar, which will saturate the crumb of the pie with a light aroma.
   
2. Add eggs, stir.
   
3. Combining the flour with a teaspoon of baking powder, we introduce in small portions to the butter-egg mass. It should be a thick, sticky, uniform dough without flour lumps.
   
4. Lightly grease a baking dish with a diameter of 22 cm with butter (no more). Smear the thick dough evenly.
   
5. We sort through raspberries in advance, wash and dry, throwing them in a colander. We distribute clean and dry berries on a flour basis (no need to press). Sprinkle with two tablespoons of sugar.
   
6. We send the raspberry pie into the oven preheated to 180 degrees. Bake for about 30-40 minutes - the dough should rise slightly and brown. To finally make sure that we are ready, check the crumb for dryness by immersing a match / toothpick in the center of the pie. Having cooled, we get fragrant pastries from the mold.
   
7. Cut into portioned triangles and serve a simple raspberry pie to the table!
   

Have a nice tea party!

This recipe is easy to prepare: on average, the preparation of ingredients takes 20 minutes.

To please the family with delicious pastries, you will need a set of simple and affordable ingredients:

• granulated sugar (you can take cubes, but they need to be crushed) - 230 g;
• chicken eggs (medium size) - 2 pcs.;
• butter - 125 g;
• wheat flour - 50-100 g;
• fresh lemon - 1 pc.;
• soda - 3-4 g;
• frozen raspberries - 1 pack or 400 g.

Cooking steps:

1. Sugar and chicken eggs must be mixed together.
2. Butter must be melted. You can use a microwave or water bath for this purpose. Then mix the butter with a mixture of sugar and eggs.
3. A small slice is cut from the lemon so that it can be dripped with juice in soda. The foaming composition is sent to the mixture and mixed thoroughly.
4. The next ingredient is wheat flour. It must be added in such a way that the resulting dough is dense enough, so the amount of flour is measured "by eye", based on the volume used to prepare the container.
5. Then raspberries are added to the mixture (the amount can be any). The main thing is that it should not be larger in volume than the test itself.
6. To make the mass homogeneous, and raspberries evenly distributed in the dough, it is recommended to mix the dough with berries using a blender.
7. The resulting mass must be distributed in tins and put in a preheated oven for 15 minutes.
8. Muffins should be served with hot tea.

It is important to note that the dough will be liquid at the end of cooking. This is normal; flour should not be used additionally. For decoration, you can use fresh mint or powdered sugar.

Cake with raspberries and puff pastry

Making cakes to many housewives seems difficult and time consuming. However, you can create delicious pastries by spending less than half an hour preparing it. The secret is to use puff pastry.

Frozen raspberries for this dish should not be thawed beforehand, as the berries can lose their shape and turn into porridge.

Ingredients that must be purchased to make a cake:

• puff pastry - 1 pack or 450-500 g;
• condensed milk - 1 can;
• fat cream (not less than 33%) - 180-200 ml;
• raspberries - 500 g.

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Cooking steps:

1. First of all, you need to prepare puff pastry. To do this, each of the layers in the package must be rolled out until it is 2-3 mm thick.
2. Then the dough is cut into 4 parts.
3. Baking paper is placed on a baking sheet, after which the prepared puff pastry is laid on it.
4. After completion of the baking process (after 6 minutes), puff pastry blanks can be cut in half again. This will allow the cake to be better saturated with cream.
5. To prepare the cream, beat the cream until the consistency of thick sour cream. After this, condensed milk is gradually added, while the process of whipping cream continues.
6. Cakes are laid out on a dish and smeared with cream and milk cream. On top of the cream are laid berries of frozen raspberries.
7. The top cake is also smeared with cream and decorated with raspberries.
8. The finished cake should be placed in a cool place for 3-4 hours, so that the cakes are saturated with berry juice and cream.

For decoration, serve with grated chocolate or fresh mint leaves.

Berry field buns made of yeast dough with raspberries

To make these buns, you will need:

• cow's milk - 230 ml;
• granulated sugar - 180 g;
• unsalted butter - 130-145 g;
• chicken eggs - 2 pcs;
• wheat flour - 950 g;
• yeast - 6 g;
• lemon zest - to taste;
• corn starch - 4 g;
• salt to taste;
• frozen raspberries - 320 g;
• cream - 20 ml;
• icing sugar - 90 g.

Unsweetened pancake toppings: the best help for a slim figure

Cooking steps:

1. Milk should be slightly warmed, but not boiled.
2. Add half sugar and yeast to it, mix.
3. Leave the liquid in a warm place for 10-15 minutes until the foam forms.
4. Soften the butter a little and add to milk, add the remaining sugar there (leave 2 tbsp for berries), chicken eggs and salt, mix.
5. Grate the zest of lemon and add to the mixture, mix again a little.
6. Sift wheat flour and pour into milk, mix well.
7. Knead the dough, trying to ensure that it does not stick to the hands.
8. Transfer the finished dough into a separate container, sprinkle with flour a little.
9. Leave to rise for 90-120 minutes.
10. Thaw raspberries slightly until juice appears, add remaining sugar and mix.
11. Add corn starch to berries and sugar and mix again.
12. The finished dough is rolled out, the berry filling is laid out on it.
13. A roll is formed, which is cut into portions: future buns.
14. Preheat the oven to 210 degrees.
15. Billets are laid out on a baking sheet covered with parchment, they must be covered with a towel and allowed to rise for half an hour.
16. After this, the pan is placed in the oven, the baking process lasts 20 minutes.

Ready buns can be sprinkled with powdered sugar or glazed.

Oven Raspberry Pies

Frozen raspberries retain the aromatic and gustatory qualities of fresh berries, which will create an unrivaled masterpiece, one of which can be safely called pies stuffed with frozen raspberries.

To prepare the dough:

• flour - 585-600 g;
• egg - 2-3 pcs.;
• fresh milk - 200-220 g;
• warm water - 45-65 g;
• butter - 55-75 g;
• yeast - 7-11 g;
• sugar - 38-55 g;
• salt - 7-11 g;
• vanilla sugar - 4-7 g.

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For filling:

• frozen raspberries - 235-255 g;
• sugar - 38-55 g.

Order of preparation:

1. To prepare a yeast dough, mix warm water and the yeast itself, insist this mixture for 11-16 minutes and stir.
2. Heat milk, beat eggs, sugar, vanilla, salt, warmed butter into it and mix well.
3. Pour wheat flour sifted into a sieve into this mixture (it should be enough so that the dough does not stick to your hands).
4. Knead the dough, roll it into a ball, cover with a dense linen cloth and leave it warm for 38-50 minutes to rise (in the process of raising the dough it should be taken several times).
5. While the dough rises, you need to prepare the filling by mixing frozen raspberries with sugar.
6. The prepared dough should be rolled out and squeezed out of it circles.
7. Place frozen raspberries with sugar on the center of each circle, put them in a dumpling, fasten the edges of the future pie and add to the shape of the pie.
8. Put the resulting pies on a prepared baking sheet with parchment and coat with chicken yolk.
9. Submerge in the oven and bake for 35-45 minutes until golden at a temperature of 185-190 degrees.

Raspberries should not be specially thawed: at the same time, its berries will lose their shape and mix into porridge.

Raspberry roll with yogurt

Rolls are a favorite pastry of many people. Cooking them at home is very simple.

To do this, you need to have the following set of ingredients:

• granulated sugar - 65 g;
• chicken egg - 4 pcs.;
• vanilla sugar - 10 g;
• wheat flour - 60 g;
• raspberry yogurt - 250 ml;
• salt to taste;
• gelatin - 3 plates;
• frozen raspberries - 130 g;
• fresh lemon - 1 pc.

Semolina Pudding with Raspberries

Even a novice housewife can reproduce a simple baking recipe with frozen raspberries.

Pudding is made from the following ingredients:

• cream - 1 l;
• semolina - 230 g;
• starch - 5g;
• poppy - 21 g;
• vanilla stick - 3 pcs.;
• frozen raspberries - 300 g;
• sugar - 250 g;
• salt to taste.

Cooking steps:

1. Cream must be boiled.
2. Cut along the vanilla, poppy seeds add to the cream and cook for 10 minutes.
3. Add a little sugar and salt to the liquid.
4. Pour semolina gently, mix, cook until tender - about 5 minutes.
5. Beat the resulting mass, leave to cool.
6. Mix raspberries with sugar and put on fire, cook for 5 minutes.
7. Dissolve starch in water and mix with raspberries, mix, remove from heat.
8. Fill the molds with 1/3 berry mixture and refrigerate for 10-15 minutes.
9. Then put the semolina base on them and sprinkle with powdered sugar.

Raspberry pie: a simple recipe (video)

Enjoy your meal.

Raspberry pie - general principles and methods of preparation

The taste of raspberries is known and loved by many of us. It is not only tasty, but also very healthy. Her healing properties were used by our grandmothers, mothers for medical, cosmetic and, of course, culinary purposes. Traditionally, raspberries are used to prepare a variety of desserts, including sweet cakes.

There are many recipes for raspberry pies. This is due to its versatility and pleasantly sweet taste. You can cook such pies on the basis of any test: be it yeast, fresh, shortbread or some other. Berry can also be used as decorations for such products.

Raspberry Pie - Food Preparation

Before baking a raspberry pie, it must first be prepared. To do this, we discard the washed berry into a colander and let it drain excess moisture. Let the raspberries lie down a little and dry. Frozen berries should be handled in a similar way. Defrost it at room temperature, gently, so as not to damage its structure. Now you can begin to conjure. Do not forget to stock up with chicken eggs, butter, good flour, sugar and powdered sugar for sprinkling.

Raspberry pie - the best recipes

Recipe 1: Cheesecake with Raspberries and White Chocolate

Cheesecake - a gentle dessert, which includes cream cheese or cottage cheese. It can be done with any sweet filling: berries or fruits. And white airy chocolate combined with light cheese is a grandiose “something” worthy of the main place on the festive table!

Ingredients:

- 300 gr. Cookies "Baked milk" (you can "Anniversary")
- 50 gr. butter
- 600 gr. cream cheese (or cheese cream)
- two table. tablespoons of flour
- 150 gr. Sahara
- two to three eggs
- one yolk
- 150 gr. oily sour cream
- 150 gr. White Chocolate “Air”
- 300 gr. raspberries (fresh or frozen)

Cooking method:

1. Grind cookies into small crumbs. Melt the butter and pour it into the crumbs. We mix everything. We take a removable round shape and begin to ram the mass on the bottom and sides, so that the crumb sticks around the entire inner surface of the form.

2. Heat the oven to 160 C, send the crumbs there and bake for ten minutes. Then we take it out, put it aside. We leave the oven on.

3. Put the cheese in a bowl, add sugar and sour cream to it, stir with a whisk until smooth. Next, break into a mixture of 2-3 eggs one at a time and one yolk, knead. We start pouring flour, stirring constantly. We got a creamy mass. Having opened there white porous chocolate and add raspberries, leaving a few berries for decoration. Once again we mix everything (carefully).

4. Next, pour the resulting cream into the base of the cookies. We put in the oven and bake for fifty minutes. After which we take out the cheesecake, let it cool. Then we extract the dessert from the mold using a knife, drawing it between the sides of the mold and the base of the cookie. Put the cake in the cold for at least four hours. Serve it with whipped cream and coffee.

Recipe 2: Shortcake with raspberries and cottage cheese "Raspberries in the snow"

Such a pie can be made with any berry. But our goal is to cook it with raspberries, so we recommend yogurt, which is part of the dessert, to choose with the appropriate taste.

Ingredients:

For the test:

- 170 gr. flour
- 100 gr. butter
- 55 gr. fine sugar
- a pinch of salt
- one egg

For filling:

- 400 gr. fat cottage cheese
- 400 gr. thick yogurt
- two eggs
- one spoonful of starch
- icing sugar
- raspberries
- vanilla to taste

Cooking method:

1. We start shortbread dough. To do this, grind all the ingredients and pour in the flour, kneading a soft dough.

2. Make the filling. We mix cottage cheese, raspberry yogurt, eggs, sugar into a homogeneous creamy mass. You can beat slightly with a mixer. Add a handful of berries and starch, mix. We grease the form with butter or margarine, put the dough on it so that the bottom is flat, just do not forget to leave the sides on the sides (about 3 cm). Pour the cottage cheese and berry filling on the dough.

3. Send the cake to the oven and bake at 200 C until the filling becomes elastic. After which we spread the berries on top, put the dessert again in the oven, but already at the top level so that the dough from the bottom does not burn. Reduce the heat and bake another 15-20 minutes. When the cake is baked, take it out and let it cool. Sprinkle with powder and serve. Powdered sugar creates the illusion of snow. The result was a delicious cake - "Raspberries in the snow."

Recipe 3: Fragrant Raspberry Pie

A tasty and healthy treat, which includes fresh raspberries, dark chocolate, boiled condensed milk and walnuts. All the sweet tooth will definitely like it!

Ingredients:

- a glass of premium oatmeal
- a glass of flour
- baking powder 1 tsp.
- 50 gr. Sahara
- 100 gr. drain. oils
- one egg
- half a can of condensed milk (boiled)
- 50 gr. of chocolate
- 50 gr. chopped nuts
- 150 gr. raspberries

Cooking method:

First, prepare the dough. Mix oatmeal, sugar (fine), egg and butter. Sift the flour mixed with a baking powder and pour it into the mixture. Knead a soft, homogeneous dough. Lubricate the mold and put the dough into it, leveling it with your hands. Leave the sides on the sides. Next, we begin to lay out the ingredients in layers:

1 - grease the dough over the entire surface (including the sides) with boiled condensed milk
2 - a uniform layer of raspberries
3 - sprinkle with chopped chocolate
4 - sprinkle with a little fried walnuts on top

We heat the oven to 180 C, send a pie into it, which we will bake for about twenty minutes. Next, open the oven, cover the dessert with foil and bake for another fifteen minutes. We get, cool and drink with warm tea. Enjoy your meal!

Pie with raspberries - the hostess

- Harvested raspberries can be kept in the refrigerator for no more than two days, otherwise it will start to mold;

- Berry should be washed just before the start of processing;

- Be sure to sort through raspberries, throwing spoiled berries. Such fruits can seriously ruin your masterpiece;

- Raspberry pie will be much tastier if served with whipped cream or ice cream;

- For added taste, a little sourness in the form of a small amount of lemon or orange juice can be added to the raspberry filling.

More recipes for pies and pies

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• Fried pies
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• Pies with egg
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• Kefir pie
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Cookies and Cakes Recipes

• Potato cake
• Shortbread
• Chocolate chip cookies
• Oat cookies
• Gingerbread Cookie
• Fortune cookie
• Custard cakes

You can find even more interesting recipes on the main page of the Cooking section.