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Apple pie

Apple pie

We start with the preparation of the dough because it requires energy and time :)). We put flour, salt and sugar on the edge of the bowl. In the middle we leave a free place to put the yeast, egg and warm milk. We start the big stage, which I call the "stage of terror" :)) - the commotion !!! Divide the dough in two because we are going to make 2 pies and knead each dough in turn, until we can no longer and then knead again :)). When the dough is well kneaded, spread it with the rolling pin, in a rectangular shape, on the floured table and grease it with oil, then leave it in the fridge for 20 minutes (wrapped in cling film).

Take the dough out of the fridge, spread it again in a rectangular shape and grease it in the middle with lard, then bring the edges to the middle, then take the bottom up (or use the best pictures), we wrap the dough again and put it in the fridge for 20 minutes (while one dough stays in the fridge we take care of the other). We repeat this stage once again.

Until the dough is in the fridge, prepare the filling. We clean the apples and put them on the large grater. Melt the butter, then add the apples, sugar and cinnamon. Leave the apples on the fire for 10 minutes then drain them. Remove the first dough. Spread it with a rolling pin in the shape of a larger rectangle, cut the edges, at a difference of about one cm, into thinner rectangles for the braid. Put half of the apples in the middle and then start packing. (Repeat the same steps for the second dough). Transport the pie on the baking paper in the tray (or you can spread the dough and make the dough directly on the baking sheet), grease with egg, mix with milk and leave in the oven for approx. an hour or until the pie is well browned.

It is the moment when the house smells divine, of Christmas ♥. No more kneading, let's go taste now! :)


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TYPES OF Dough according to the shapes and technology used. For convenience or lack of time, we avoid preparing puff pastry at home. Preparing this type of dough requires patience and little effort. 1 day ago & # 8211 Also based on it you can then prepare other very popular types of dough, such as pizza or focaccia. After the wheat grain is ground, several types of flour result and they are directly responsible for the quality of the dough you prepare. Greek dough for thin pie sheets 2: 500 g flour (as much as a strudel comes out: 500 g quality flour (type 000 with elastic and non-sticky gluten), 3 tablespoons oil.

This type of dough can be used to prepare cakes, pies, sweet or savory pastries. Culinary recipe Apple pie with two types of dough from. For the dough to come out ideal. Spread a sheet of it, put the dough with butter from the fridge in the middle. All types of dough & # 8211 pizza, bread, tortilla, pie sheets & # 8211 present a risk. But few types of dough are as tempting as dough. Jan Learn to prepare the 3 types of crumbly dough correctly: traditional, chocolate and spicy. The delicious cake from German gastronomy!

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Cinnamon, ripe apples and raisins. What could be tastier on a cold winter day than a warm pie that entices your smell, taste and sight? Yes, the apple pie is not only tasty, but also very good-looking. Here's how to prepare it.

- 10 g of dry yeast (or 25 g of fresh yeast)

- vanilla essence (or any flavor you like)

- 100-150 g sugar (depending on how sweet the apples are)

- 1-2 tablespoons of starch (depending on how much juice the apples leave)

- 1 teaspoon ground cinnamon

- a few tablespoons of cold milk

dough. Mix the yeast with 1 tablespoon of sugar, 50 ml of lukewarm milk and a little flour. Homogenize and leave in a warm place until it swells and blisters appear on the surface.

Put the mayonnaise in a bowl, then add the eggs, the rest of the sugar, the salt, the melted and cooled butter, the vanilla essence, the remaining milk and the flour little by little. Knead until all the ingredients are incorporated and obtain an elastic dough. Let rise until it doubles in volume.

Depending on the type of flour used or the size of the eggs, add more flour if the dough is too soft or warm milk if the dough is too fluffy.

In the meantime, we're getting ready filling.

Peel apples and seeds. Cut into cubes and place in a saucepan. Add the sugar and put on low heat until the sugar melts and the apples leave their juice. Add the starch and cinnamon and mix well, but be careful not to crush the apples. When the apples have softened, add the raisins and remove from the heat.

The raised dough is turned over on a table sprinkled with a little flour and divided into two parts. Each part is spread with the twister in a thin sheet of about 0.5 cm. With a well-sharpened knife, cut the strips on the sides of the dough.


The apple filling, well cooled, I spread it in the middle of the sheet, between the 2 rows of strips. Then we start to "weave" the strips, bringing one on each side and overlapping them. Do the same with the second piece of dough.

Carefully place the braided pie in a tray lined with baking paper. Leave to rise a little, then grease with the beaten egg yolk with a few tablespoons of cold milk.

Place the pan in the oven over medium heat (150 degrees, electric oven with ventilation) for about 30 minutes, until the plate is browned. When cool, powder with sugar.


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Cinnamon, ripe apples and raisins. What could be tastier on a cold winter day than a warm pie that entices your smell, taste and sight? Yes, the apple pie is not only tasty, but also very good-looking. Here's how to prepare it.

- 10 g of dry yeast (or 25 g of fresh yeast)

- vanilla essence (or any flavor you like)

- 100-150 g sugar (depending on how sweet the apples are)

- 1-2 tablespoons of starch (depending on how much juice the apples leave)

- 1 teaspoon ground cinnamon

- a few tablespoons of cold milk

dough. Mix the yeast with 1 tablespoon of sugar, 50 ml of lukewarm milk and a little flour. Homogenize and leave in a warm place until it swells and blisters appear on the surface.

Put the mayonnaise in a bowl, then add the eggs, the rest of the sugar, the salt, the melted and cooled butter, the vanilla essence, the remaining milk and the flour little by little. Knead until all the ingredients are incorporated and obtain an elastic dough. Let rise until it doubles in volume.

Depending on the type of flour used or the size of the eggs, add more flour if the dough is too soft or warm milk if the dough is too fluffy.

In the meantime, we're getting ready filling.

Peel apples and seeds. Cut into cubes and place in a saucepan. Add the sugar and put on low heat until the sugar melts and the apples leave their juice. Add the starch and cinnamon and mix well, but be careful not to crush the apples. When the apples have softened, add the raisins and remove from the heat.

The raised dough is turned over on a table sprinkled with a little flour and divided into two parts. Each part is spread with the twister in a thin sheet of about 0.5 cm. With a sharp knife, cut the strips on the sides of the dough.


The apple filling, well cooled, I spread it in the middle of the sheet, between the 2 rows of strips. Then we start to "weave" the strips, bringing one on each side and overlapping them. Do the same with the second piece of dough.

Carefully place the braided pie in a tray lined with baking paper. Leave to rise a little, then grease with the beaten egg yolk with a few tablespoons of cold milk.

Place the pan in the oven over medium heat (150 degrees, electric oven with ventilation) for about 30 minutes, until the plate is browned. When cool, powder with sugar.


Method of preparation

In a larger bowl put flour mixed with yeast (if we use fresh yeast we make a mayonnaise from a little milk + sugar + flour) warm milk + sugar, salt, lard and eggs. We make a crust that is easy to shape and does not stick to our hands. We leave the crust to rise for about 1 hour.

Meanwhile, prepare the filling: peel the apples and seeds, cut them into cubes and sprinkle them with lemon juice so that they do not oxidize and change their color. Add the sugar, cinnamon sugar and flour and put them on low heat. about 10 minutes until the sugar melts. Let the apples cool a bit then add the grated lemon peel, raisins and cinnamon.

When the dough has risen, divide it in two and work it on the work table sprinkled with flour.


Method of preparation

In a larger bowl put flour mixed with yeast (if we use fresh yeast we make a mayonnaise from a little milk + sugar + flour) warm milk + sugar, salt, lard and eggs. We make a crust that is easy to shape and does not stick to our hands. We leave the crust to rise for about 1 hour.

Meanwhile, prepare the filling: peel the apples and seeds, cut them into cubes and sprinkle them with lemon juice so that they do not oxidize and change their color. Add the sugar, cinnamon sugar and flour and put them on low heat. about 10 minutes until the sugar melts. Let the apples cool a bit then add the grated lemon peel, raisins and cinnamon.

When the dough has risen, divide it in two and work it on the work table sprinkled with flour.


Method of preparation

In a larger bowl put flour mixed with yeast (if we use fresh yeast we make a mayonnaise from a little milk + sugar + flour) warm milk + sugar, salt, lard and eggs. We make a crust that is easy to shape and does not stick to our hands. We leave the crust to rise for about 1 hour.

Meanwhile, prepare the filling: peel the apples and seeds, cut them into cubes and sprinkle them with lemon juice so that they do not oxidize and change their color. Add the sugar, cinnamon sugar and flour and put them on low heat. about 10 minutes until the sugar melts. Let the apples cool a bit then add the grated lemon peel, raisins and cinnamon.

When the dough has risen, divide it in two and work it on the work table sprinkled with flour.