Light cake in a hurry with apricots. Apricot pie - the most delicious recipes for various dough and fruit fillings

30.05.202027.05.2017

Apricot is a seasonal fruit with a delicate texture. Apricot pies are famous for their divine aroma and amazing taste. You can bake a pie with fresh fruit, canned, frozen or dried apricots. Large juicy pies with the addition of sweet apricots, they are prepared simply, quickly, and do not require fabulous costs.

Airy apricot pie "From Grandma's piggy bank"

Incredibly delicious yeast pie is sure to replenish the culinary piggy banks of novice amateur cooks, and will also surprise experienced housewives with an unusual composition.

Ingredients

Based on these products, the yield of yeast dough is 500 g. Half is enough for a pie.

For test:

granulated sugar- 150 g;
iodized salt - to taste;
vanilla sugar- 0.5 tsp;
butter- 50 - 60 years;
premium flour - 450 - 500 g;
dry yeast, instant - 1 tsp;
milk (3.2%) - 250 ml.

For filling:

fresh (frozen) apricots - 1 kg;
granulated sugar - 140 g;
semolina for powder - 2 - 3 tbsp. l.

To lubricate the top layer:

50 ml. milk of any fat content;
egg yolk.

Cooking

Test work:

Working with apricots:

English pie with apricots based on puff pastry

The right ingredients and step-by-step instruction will allow you to plunge into the world of sophistication, to feel the spirit of ancient England. A slice of layered apricot pie often accompanies a traditional 5 o'clock tea with milk.

Ingredients

For test:

300 g flour;
70 g butter;
1 sachet (5 g) fast acting dry yeast
boiled water - 250 ml;
1 large egg;
salt - 1 tsp;
lemon juice - to taste.

For layering:

flour - 2 tbsp. l.;
butter, unsalted - 100 g;

For filling:

canned apricot - 1 can, 400 g
apricot jam, topping - to taste.

Cooking

Knead the dough: mix dry ingredients, egg, flour. Lemon (lime) cut into 3 parts, make punctures with a fork and squeeze out the juice, extract the pulp.
For layering: Mix flour and butter. Knead the ingredients until a homogeneous mass. Cool down.
Roll out the dough in the form of a rectangle in several stages. Put chilled butter on top of the rolled out layer. Roll up, roll out. Carefully fold 4 times. Remove for 20 - 30 minutes in the cold. Repeat the procedure 6 times.
Roll out the dough to the size of the form in which the puff sheets will fit.
Lay the first layer, grease with jam, lay out canned apricot in any form. Tip: Apricot jam or topping goes great with condensed milk. You can lubricate the layers one by one.

Bakery products

Bake english dessert in an oven preheated to 180º for 50 minutes. Serve hot, drizzle with honey. Enjoy your meals!

Viennese pie with apricots "Minute of Bliss"

Exquisite bright dessert will decorate festive table and make your family happy. The highlight of the Viennese masterpiece is the combination of sweet filling, crispy dough and delicate jelly.

Ingredients

For test:

wheat flour - 1 kg .;
egg yolk - 4 pcs.;
red wine - 2 tbsp. l.;
melted butter - 450 g.

For filling:

fresh pitted apricots - 600 g;
egg white - 4 pcs.;
jelly ready - 300 g.

Cooking

Awesome quick apricot pie in a slow cooker

Consider an incredibly delicious and surprisingly simple recipe for apricot pie based on shortcrust pastry.

Ingredients

350 g of premium flour;
250 g butter;
300 g of sugar powder;
a bag of baking powder (soda with vinegar in appropriate proportions);
eggs - 5 pcs.;
lemon pulp;
vanilla sugar - to taste;
700 g apricots (fresh or frozen).

Cooking

Shortcrust pastry is prepared in the traditional way:

Cottage cheese pie with apricots "Gentle luxury"

A universal recipe allows you to prepare a curd pie with a variable base, as well as apply the filling to taste. Biscuit apricot dessert with a curd layer turns out to be tender, moderately high-calorie and insanely tasty.

Ingredients

biscuit dough- 450 g.
600 g in moderation of fatty cottage cheese (5 - 9% fat content);
200 g of granulated sugar;
3 large eggs;
250 ml. whipped cream;
40 g corn or potato starch;
apricots - to taste (400 - 500 g.).

Cooking

Prepare apricots. Drain syrup from canned fruit, remove seeds.
Put the finished biscuit dough into a greased form with a diameter of 26 - 30 cm. You can cook a biscuit at home. It is enough to combine flour, butter, sugar, eggs and baking powder in the required proportions.
Put the prepared filling on top of the biscuit base.
Rub the coarse-grained cottage cheese through a sieve, add 2 eggs, starch and mix. Carefully add the cream, mix with a spatula.
Air curd dough put on top of the apricots and send to a well-heated oven.

Bakery products

Half an hour is enough for baking, then you need to turn off the oven and let the dough reach for 10 - 15 minutes. Ready meal cool, decorate with dried fruits, sugar powder if desired.

Grated apricot dessert

Simple, budget friendly, amazing delicious dessert will definitely be remembered by elementary technology and will replenish the arsenal of the culinary piggy bank. The costs are minimal, the result is fantastic. The cake category is sugar confectionery.

Ingredients

margarine - 250 g;
egg - 2 pcs.;
flour - 500 g;
baking powder - 2 g (standard sachet);
apricot jam - 1 can (300 g);
spices - to taste;
cocoa - a pinch.

Cooking

Almond cake with apricots

You should definitely try the recipe for melting pastries with ripe sweet apricots combined with almonds. dietary healthy dish, which does not include a single gram wheat flour- just a dream of nutritionists and connoisseurs of PP! For cooking you need a mixer.

Ingredients

apricots - to taste (500 - 600 g);
150 g almonds;
100 g melted butter;
120 g of granulated sugar;
2 egg yolks;
2 proteins;
lime zest - to taste;
a sachet of vanillin or vanilla sugar on the tip of a knife.

Cooking steps

Classic Balish with dried apricots

The Tatar traditional dessert is famous for its abundance of various fillings, as well as a combination of non-traditional ingredients. A simple recipe with dried apricots is one of the brightest and most delicious options folk cuisine.

Ingredients

300 g of sour cream;
300 g melted butter;
700 g flour - to taste (wheat, almond, oatmeal);
salt - 0.5 tsp;
a bag of baking powder;

For filler:

a glass of granulated sugar;
apricot - 250 g;
cinnamon - 2 g.

Cooking

Prepare dried apricots. Pour boiling water over and leave for 10-12 minutes. Drain water and add sugar. Wipe the ingredients through a meat grinder and send a cool place.
In a deep bowl, mix dry ingredients, add chopped butter. Grind to a state of fine crumbs.
Heat the baking dish, grease with an oily silicone brush.
Lay out part of the sand crumbs in the first layer, slightly pressing to the bottom.
The second layer is dried apricots rubbed with sugar. Sprinkle with cinnamon on top.
Fill the layer with the rest of the shortcrust pastry and send to the oven.

Bakery products

Preheat the cabinet to 200 degrees, bake for 30 - 40 minutes.

Baking with apricot filling turns out to be lush, fragrant and incredibly tasty. Apples, raisins, prunes are perfectly combined in the composition of the filling.
Use spices to sprinkle the top layer: cinnamon, cocoa, powdered sugar, extracts and essences.
For creating diet desserts use molds with non-stick coating, culinary brushes, low-fat fermented milk products.

Eat tasty and right, cook with love and for the soul!

To make an apricot pie hastily, professional baking skills are not needed. It is enough to read this recipe and in an hour you will have incredibly crumbly and tender pastries with bright sunny fruits on your table. Apricot filling combined with sand dough- it's fast, economical, satisfying and tasty.

For such a pie with apricots you will need: flour, baking powder, butter, apricots and sugar. You can also include flavors in baking - vanilla or cinnamon.

Let's cook a quick shortbread dough. Butter should be slightly frozen, and then rubbed on a grater.

Add 50 grams of sugar, vanilla and flour to the butter.

Then comes the baking powder.

After that, the dough must be ground into crumbs and half sprinkled on a greased form. The crumb should not be too dry.

In the middle are laid out apricots, formed by slices. Fruits are washed and dried before use. The bone is removed, and the halves are cut with boats.

Apricots are sprinkled with the remaining sugar.

We close the cake with soft, but slightly crumbly shortcrust pastry. We send it to the oven for 45 minutes. A cake with apricots is baked in a hurry at 200 ° C with a gradual decrease in heat.

Apricot pie is ready. Before serving, the pastry must be cooled well, without removing it from the mold. When hot, crumbly pie with apricots will be difficult to cut.

Delicious, tender, crumbly and moderately sweet! He's on your desk faster than you might think. Enjoy your meal!

100 gr. butter (margarine).
3 eggs.
1 pack baking powder.
100 gr. kefir or sour cream.
1.5-2 tbsp. flour.
Vanillin.
400-500 gr. apricots.
0.5-1 st. sugar + for sprinkling fruit.
A pinch of salt.

Cooking step by step:

Beat sugar with butter until a white smooth mass.

The amount of sugar in the dough depends on the sweetness of the apricot and on your preference. The dough can be sweet, and the filling is sour, or vice versa sweet filling and a little more unleavened dough. Who loves.

I like everything to be sweet - so I poured the entire portion of sugar into the dough.

We drive eggs, pour kefir. We mix everything.

Pour baking powder, flour into the dough. Knead until the consistency is like a biscuit.

Wash fruits, remove seeds. By the way, if you have stale and other fruits - peaches, cherry plums - feel free to add to the pie. From the combination of various fruits, the aroma is incredible.

I will cook an upside-down pie, that is, I put fruits on the bottom, fill them with dough, and turn the finished pie over. It turns out the filling on top.

You can pour part of the dough into a baking dish, lay out the beginning and pour the rest. Then the fruit will be in the middle, like a closed pie.

Well, the easiest option is to mix the dough with apricots - bake it all. It turns out even more delicious.

Sprinkle the baking dish with sugar, about 2-3 tablespoons should be enough. You can also cut butter into pieces at the bottom, 50-70 grams, and sprinkle on top breadcrumbs, flour.

Then spread the apricots, pour the dough.

Bake for 1 hour at 180°.

The most delicious tea!

Oh, what a delicious apricot pie this time! The dough is just fabulous! Fluffy, fluffy, delicious! Something between sand and cupcake. And the stuffing is so juicy and tender!

I feel that we will want to repeat this pie more than once: it will become the same hit of the Summer as the pie with fresh apricots (plums, etc.) last year. And it is very easy to prepare! And it turns out a big pie, and this despite the fact that I divided the original portion of the ingredients in half. If you take it in the original, you get a hefty pie for the whole baking sheet!

Such a pie will be good not only with apricots ... I already imagine it with blueberries ... with cherries, with apples! Let's try it soon!

Ingredients:

For a 30 cm mold:
For test:

3-3.5 cups of flour;
1 cup sour cream (200 ml);
125 g butter;
100 g sugar (half a cup);
2 medium eggs + 1 small for brushing
0.5 teaspoon of soda;
0.5 teaspoon baking powder (optional)
¼ teaspoon salt.

For filling:

0.5 kg of fresh apricots;
100 g of sugar;
0.5 tablespoon of starch.

How to bake:

The dough is prepared nowhere easier: sift the flour with soda into a bowl. I, along with soda, poured another half-spoon of baking powder into the flour. To be more magnificent. But, I think, it is possible without baking powder - my cake turned out so magnificent that the pattern of stripes in the end turned out to be almost invisible. Pour sugar into the same place, cut soft butter into pieces, add eggs ...

And sour cream, you can put it right away - I just almost forgot about sour cream.

And knead soft dough not sticky to hands.

If there is not enough flour, you can add a little. We send the dough for 25-30 minutes in the refrigerator. In the meantime, you can sort and wash the apricots for the filling. We need ripe ones, preferably more or less whole ones, although it is possible to lay out overripe ones not in halves, but in pieces - all the same, they will not be very noticeable under the lattice of dough; here for an apricot cheesecake or cookies "Scrambled eggs" is another matter, neat halves are needed there!

We cover the form with paper, it’s more convenient not with one circle of parchment, but with two semicircles: it will be easier to pull the paper out from under the finished cake by pulling it to the sides (thanks to Tanya from Finecooking.ru for this little trick!). It is better to use a whole form, since it can run out of a detachable one during baking apricot juice. Lightly grease the parchment vegetable oil and sprinkle the table with flour.

Having taken out the dough, we divide it into two parts: approximately 2/3 and 1/3. We roll out most of it into a circle 0.5 cm thick and transfer it to the mold with a rolling pin. We form neat sides with our fingers.

We spread the halves of apricots on the dough, closer to each other, so that more fits in - there can never be too much fruit!

At first I laid it down, and then I thought - but it wouldn’t hurt to sprinkle the dough with starch, as they do in fruit pie recipes so that the starch absorbs the juice - what if the juicy apricots soak the dough and it will taste unbaked? Therefore, on top, in addition to sugar, I also sprinkled starch. But during the tasting, it turned out that I was afraid in vain: the cake was perfectly baked - both the top and bottom layers of dough; the fruit did not wet it at all, on the contrary, it turned out the perfect combination of baked dough and juicy filling. Even more apricots could be put :)

So, sprinkle orange apricots with sugar...

And from the rest of the dough, roll out and cut into strips 0.5 cm thick, about 1.5-2 cm wide. And put them on the pie, interlacing in the form of a lattice. Tip: do not lay out the strips too close to each other, taking into account that the dough will fit, and is very noticeable. The cake came out so fluffy that the pattern became almost invisible. And when the lattice is clear, it is very beautiful! But nothing, most importantly - delicious! And next time, having trained, we will make it even more beautiful!

In a plate, beat a small egg (or a large yolk with a teaspoon of milk) and grease the “grid” and the edges of the pie.

We put the cake in the oven, preheated to 180-200C, and bake for 30-35 minutes: until a dry skewer and a ruddy top.

Ready pie let it cool in the form - when hot it is very tender and crumbly - and then move it to the dish, while removing the paper from the bottom.

Cut into portions and enjoy delicious apricot pie!

Sunny Summer! 🙂

Dry yeast should be mixed with half of granulated sugar, and then poured with warm milk.

Wait 5 minutes for the yeast to dissolve. Then you need to pour an incomplete glass of sifted flour and mix thoroughly so that no lumps remain. it opara - nutrient medium for yeast. It must be left in a warm place for 10-15 minutes to start the fermentation process. Soon bubbles will appear on the surface of the dough, and it will become thicker. This means that the yeast good quality and are already active.

In a large container, you need to combine 2 eggs and the remaining granulated sugar. AT this recipe only 75 g of sugar is used. The cake is moderately sweet. If desired, the amount of sugar can be increased, but not more than 50 g.

Beat eggs and sugar until the grains are completely dissolved. Then the dough should be transferred to the resulting mogul-mogul.

Butter must be melted in the microwave or in a water bath. Warm oil should be poured into the dough, and then add vegetable oil.

After mixing everything well, we introduce the sifted flour.

Knead soft dough. It should turn out quite oily, that is, it will not stick to your hands.

For proofing, the dough should be covered with a towel and put in a warm place for 2 hours. During this time, it will have to be kneaded twice. When the dough has risen a third time, you can continue cooking.

At this point, you need to prepare the fruit. Apricots should be washed, dried, cut in half and pitted. For a pie, it is better to choose ripe, but strong fruits.

Good yeast dough must have a porous structure. It needs to be divided into two unequal parts, separating one fourth for decoration, since we have an open pie recipe.

Most of the dough should be rolled out into a layer 5 mm thick. Having wound it on a rolling pin, you need to shift the dough into a mold. There is a lot of butter in the dough, so you don’t need to add flour to roll out, and you don’t need to grease the form with anything.. Form low sides.