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Bulk Pie: Delicious And Simple Recipes With Bulgarian Apples In 7 Minutes, Cottage Cheese, Pumpkin, Jam, Photo And Video
Bulk Pie: Delicious And Simple Recipes With Bulgarian Apples In 7 Minutes, Cottage Cheese, Pumpkin, Jam, Photo And Video

Video: Bulk Pie: Delicious And Simple Recipes With Bulgarian Apples In 7 Minutes, Cottage Cheese, Pumpkin, Jam, Photo And Video

Video: Bulk Pie: Delicious And Simple Recipes With Bulgarian Apples In 7 Minutes, Cottage Cheese, Pumpkin, Jam, Photo And Video
Video: Cottage cheese pie. Tasty) 2024, November
Anonim

Loose pies: incredibly easy and quick recipes

Bulk apple pie
Bulk apple pie

Bulk pie recipes are just a lifesaver for busy housewives. Such baking will help out even in conditions of global time pressure. Loose and aromatic loose cakes from available ingredients invariably delight with their delicate taste and appetizing appearance.

Content

  • 1 Bulk Bulgarian apple pie in 7 minutes

    1.1 Video: Bulgarian pie from Zhanna Reshetnitskaya

  • 2 Lazy curd cake
  • 3 Sunny pie with pumpkin, oranges
  • 4 Loose pie with jam "One, and you're done!"
  • 5 Video: Summer Bulk Strawberry Pie

Bulk Bulgarian apple pie in 7 minutes

The presented recipe is very similar to the Three Glasses charlotte, only it contains nuts and raisins. Preparing a Bulgarian pie is elementary simply, for which both experienced and novice housewives love it.

Apple and walnuts
Apple and walnuts

Apples and walnuts are the perfect combination for baking

Products:

  • 1 tbsp. flour;
  • 1 tbsp. Sahara;
  • 1 tbsp. semolina;
  • 1 package of baking powder;
  • 4 apples;
  • 150 g walnuts;
  • 150 g raisins;
  • 200 g butter;
  • 1 tsp cinnamon;
  • 2 tbsp. l. sugar for sprinkling.

Recipe:

  1. Combine flour, semolina, baking powder and sugar.

    Flour, sugar and semolina
    Flour, sugar and semolina

    Dry cake base can be prepared in advance and kept in a glass jar

  2. Chop the walnuts.

    Walnuts
    Walnuts

    Walnuts are easy to chop with a knife

  3. Pour boiling water over the raisins.

    Raisins
    Raisins

    Raisins should be kept in boiling water for 15 minutes

  4. Peel and core the apples.

    Apples
    Apples

    Peel the apples immediately before preparing the filling

  5. Grate them. Add nuts, raisins and cinnamon.

    Grated apples
    Grated apples

    Do not drain the juice from grating apples

  6. Grate frozen butter.

    Grated butter
    Grated butter

    Butter must first be put in the freezer for 2 hours

  7. Line the bottom of the detachable form with parchment paper. Put half the butter in the first layer, then 1/3 of the dry base, then half the filling. Smooth out and continue in the following sequence: 1/3 base, filling, butter, remaining dry mixture. You need to bake the pie for 30-40 minutes.

    Preparing the cake pan
    Preparing the cake pan

    It is better to cut off excess paper at the edges of the form so that it does not burn in the oven

  8. 10 minutes before cooking, you can sprinkle sugar on the top of the pie. This will give the baked goods a delicious golden brown crust.

    Brownie pie
    Brownie pie

    Common sugar can be substituted for cane sugar

  9. The Bulgarian pie should be served slightly cooled.

    Bulgarian apple pie
    Bulgarian apple pie

    Bulgarian apple pie is especially good with milk

Video: Bulgarian pie from Zhanna Reshetnitskaya

Lazy curd cake

Such a cake - well, just nowhere more lazy. For him, even a dry base does not need to be collected, since cookies are used in the recipe. Dry lingering or unsalted crackers are best.

Cookies "Maria"
Cookies "Maria"

Maria biscuits are ideal for loose cakes and homemade cheesecake bases

Products:

  • 600-700 g dry biscuits;
  • 200 g butter;
  • 300 g of cottage cheese;
  • 2 eggs;
  • 100 g sugar;
  • vanillin on the tip of a knife;
  • 1 package of baking powder;
  • 1 tbsp. l. vegetable oil for lubricating the mold.

Recipe:

  1. Punch cookies in a blender.

    Cookies in a blender bowl
    Cookies in a blender bowl

    Crush cookies into crumbs

  2. Soften the butter.

    Butter
    Butter

    Butter softens in 30-40 minutes at room temperature

  3. Mix soft butter and cookie crumbs, add baking powder.

    Preparing the base for the cottage cheese pie
    Preparing the base for the cottage cheese pie

    Mix the butter and cookies quickly so the base won't stick together

  4. Mix cottage cheese with eggs.

    Cottage cheese and eggs
    Cottage cheese and eggs

    Rub the cottage cheese and eggs well with a spoon

  5. Add sugar and vanillin, and then grind again.

    Filling for curd pie
    Filling for curd pie

    The filling for the curd pie should turn out to be tender and uniform.

  6. Pour half of the butter and biscuits onto the bottom of the greased form. Slightly crush and lay out the filling. Top up with the remaining crumb. Bake in a preheated oven for 30–35 minutes.

    Base for curd cake
    Base for curd cake

    The base for the curd pie must be turned into a thick crust with a spoon.

  7. The finished curd pie is best served warm.

    Ready curd cake
    Ready curd cake

    The finished curd cake has a crumbly texture and is very aromatic

Options for biscuit-based bulk pie fillings:

  • 200 g of cottage cheese, 100 g of raisins and 100 g of dried apricots;
  • fresh or frozen cherries (250 g) and 4 tbsp. l. Sahara;
  • 200 g black currant, 100 g sour cream and 4 tbsp. l. Sahara.

Sunny pie with pumpkin, oranges

Pumpkin and oranges are a great combination for baking. A pie with such a filling turns out to be juicy, sweet, and incredibly aromatic. Choose a ripe pumpkin with a bright orange pulp.

Pumpkin
Pumpkin

The brighter the pumpkin pulp, the sweeter it will be after baking.

Products:

  • 400 g flour;
  • 200 g butter;
  • 150 g sugar for the dough and 100 g for the filling;
  • 2 yolks;
  • 30 g pumpkin pulp;
  • 1 orange;
  • vanillin on the tip of a knife;
  • 1 tsp cinnamon;
  • 2 tbsp. l. vegetable oil for greasing parchment.

Recipe:

  1. Sift flour into a deep bowl.

    Sifting flour
    Sifting flour

    Sifting flour gives baked goods an airiness

  2. Grate the butter.

    Rubbing the oil
    Rubbing the oil

    It is most convenient to rub on frozen butter

  3. Grind flour, grated butter and sugar into crumbs.

    Pumpkin Pie Base Crumb
    Pumpkin Pie Base Crumb

    The crumb should be large

  4. Separate the yolks from the whites. Add the yolks to the crumb and grind.

    Separating the yolk from the protein
    Separating the yolk from the protein

    You can use halves of the shell to separate the yolk from the protein.

  5. Grate pumpkin pulp.

    Pumpkin pulp
    Pumpkin pulp

    The pumpkin pulp, when rubbed, gives a lot of juice, so the pie will turn out juicy

  6. Grind the orange in a blender.

    Orange in blender bowl
    Orange in blender bowl

    Chop the orange with the peel

  7. Mix pumpkin, orange puree and sugar. Add vanilla and cinnamon.

    Orange pumpkin filling
    Orange pumpkin filling

    Orange pumpkin filling has a breathtaking aroma

  8. Place baking paper in the dish. Grease it with butter and lay out half of the flour crumbs. Spread the filling on top and cover with the remaining crumb. Bake for 40–45 minutes.

    Preparing a rectangular baking dish
    Preparing a rectangular baking dish

    The parchment will keep the cake from burning

  9. Decorate the finished cake with thin orange peel flakes.

    Ready pumpkin pie
    Ready pumpkin pie

    Ready-made pumpkin pie is the most pleasant autumn-winter delicacy

Bulk pie with jam "Once, and you're done!"

The advantage of jam pie is that you don't have to mess around with the filling. Just open the can, spread the contents over the base and bake! Do not use fermented or moldy jam, as this will irreversibly ruin the baked goods.

Plum jam
Plum jam

Plum jam is well suited for baking loose pies: it is moderately sour, and the halves of the plums do not lose their shape

Products:

  • 250 g butter;
  • 500-600 g flour;
  • 1 package of baking powder;
  • 250 g of jam;
  • a pinch of salt;
  • oil for lubricating the mold.

Recipe:

  1. Sift flour.

    Sifting flour through a sieve
    Sifting flour through a sieve

    Long handled sieve ideal for sifting flour

  2. Cut butter into cubes.

    Diced butter
    Diced butter

    After slicing the butter, let it rest at room temperature for 15 minutes

  3. Pour flour, salt and baking powder to it. Grind into crumbs.

    Making the Basis for a Jam Pie
    Making the Basis for a Jam Pie

    It is convenient to make crumbs of ip flour and butter by hand, after having cooled them in cold water

  4. Put half of the flour crumbs into a mold. Distribute the jam, cover with the remaining base on top. Bake for 25-30 minutes.

    Collected Bulk Jam Pie
    Collected Bulk Jam Pie

    Bake the collected loose jam tart immediately so that the butter does not melt

  5. Serve the finished jam pie warm.

    Ready jam pie
    Ready jam pie

    Finished jam pie has a crispy crust and crumbly base

Pie filling options:

  • 2 lemons, chopped in a blender with sugar (100 g);
  • jam or mashed jam (250 g);
  • melon, diced and boiled with sugar (for 250 g of pulp, 150 g of sugar).

Video: Summer Bulk Strawberry Pie

Loose dough pies are my strong point. I bake them on weekdays, when there is not much time left for cooking, but I still want to pamper my family with delicious pastries. A huge plus of such pies is the speed of preparation. Even a child can cope with such a simple sequence of actions. Sometimes I assign my younger daughter to prepare the filling or dry base, and she always does a great job with this task. All I have to do is collect the cake and place it in the oven. We mainly bake sweet pies, but I think such dough should also go well with savory hearty fillings. The main thing is to choose the ingredients more refined so that the cake does not turn out to be dry.

"Lazy" bulk pies save not only the time spent by the hostess, but also the family budget. All products for the recipes presented are inexpensive and sold in convenience stores. In addition, bulk pies are perfectly stored and do not stale for a long time.

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