Nut-Filled Pies
These tiny tarts are a popular appetizer in France. Served before the main course, they whet the appetite with both their unique flavor and their original, beautiful appearance.
- rum – 1.5 tbsp. l.
- egg – 1 pc.
- sugar – 2 tbsp. l.
- cream with 22% fat content – 1 tbsp.
- hazelnuts – 150 g
- a pinch of cinnamon
- egg (yolk) – 1 pc.
- egg – 1 pc.
- butter – 125 g
- salt
- sugar – 3 tbsp. l.
- milk – 0.5 cups
- grated zest of 1 lemon
- fresh yeast – 30 g
- flour – 3 cups
- Pour warm milk into a bowl, add crumbled yeast, sugar, and half a cup of flour. Mix well and let rise in a warm place for 15–20 minutes. Add the egg, yolk, zest, a third of the softened butter, and salt. Stirring constantly, gradually add the remaining flour. Knead the dough until it comes away from your hands and the sides of the bowl. Cover and let it rise for 1.5–2 hours, until the dough has doubled in size.
- Prepare the filling. Chop the nuts into crumbs. Beat the egg with rum and cream, then add sugar. Add the mixture to the chopped nuts, sprinkle with cinnamon, and stir.
- Knead the dough again and roll it out into a thin layer on a floured surface.
- Cut the layer into squares with sides of 8 cm.
- Place 1–1.5 tablespoons of filling in the center of each square. Pull the corners of the squares toward the center and pinch the edges into a neat braid. Place the pies on a greased, parchment-lined baking sheet and let rest for 20 minutes.
- Preheat oven to 200°C. Melt the remaining butter and brush the pies with it. Bake for 25–30 minutes, until golden brown. Dust the finished pies with powdered sugar.
This bread with dried apricots and nuts tastes more like a cake and is perfect for serving with tea. You can understand why we call this pastry this by reading the recipe below. Or rather, by reading the ingredients! Look: the dough contains no sugar, eggs, or butter: only milk, kefir, flour, and oatmeal. The dried apricots and nuts are just flavorings, making this bread a dessert. Incidentally, the dish is quick to prepare and uses only the simplest ingredients.
Condensed milk and walnut cake is a Venezuelan nut dessert that captivates with its simplicity and rich flavor. In Venezuela, this cake is a true classic: it's baked for birthdays, family celebrations, and simply for Sunday tea. The sponge cake is dense and buttery thanks to the nuts, but tender and moist thanks to the layer of boiled condensed milk. Chocolate icing with cream gives this nut cake with condensed milk and walnuts a beautiful appearance and a pleasant, subtle bitterness that offsets the sweetness of the cream.
Baking banana pie in the oven is sure to be a success if you follow all the recipe instructions. First, be sure to lightly toast the shortcrust pastry in the oven, otherwise the juicy filling won't bake through. And be sure to bake it under a weight to prevent the crust from puffing up and stay even! Maintaining the correct oven temperature is equally important; otherwise, the filling may remain runny. If you do everything right, you'll have a wonderful dessert that's perfect for both afternoon tea and a festive table!
Mushroom pies are surprisingly diverse. This is determined by both the choice of dough and the mushrooms used for the filling. For example, if you brought home a basket of aspen mushrooms, birch boletes, and a few...
Cherry pies—how wonderful, so summery! Of course, you can make delicious pies with frozen berries, too, but they're especially delicious in season. We're not even sure which we prefer: baked cherry pies or cherry vareniki. But cherry pies have one major advantage: you can take them to work and treat your perpetually hungry colleagues. Not everyone has time to make cherry pies, but there's always a moment to sip tea with them!