Cabbage cake from the finished yeast dough. Yeast pie with cabbage. Secrets of the puff pastry cake.

Beat the butter at full speed with an electric mixer until very fluffy, about 20 minutes. Fry the flour and sugar in a bowl. Add the flour mixture gradually to the oils and beat until it becomes too heavy for the mixer. Add the remaining flour to the mixture and mix with a wooden spoon, mix thoroughly by hand.

Form the dough in small balls in the palm. Place on a sheet without cookies. Press the center of each cookie gently with your small finger and place the almond half in each groove. Do not remove cookies from the sheet until completely cooled. Combine the first four ingredients, rub in the oil to very thin. Add sugar to milk and heat to warm. Add the milk and yeast to the dry ingredients and knead until they are well mixed. Cover and place in a warm place to lift, about 3 hours.

Pinch the dough to 2 inches in diameter, handle as small as possible. Starting with the first ball of dough, wipe on a slightly oiled bottom of the rugged glassware with a thickness of up to 4 inches. Combine the ingredients and bring to a boil, reduce the heat and simmer for 5 minutes.

Press dry ingredients onto one side of the pan. On the other side of the pot pour water, butter and yeast. Work the flour into the liquid gradually until fully mixed and knead enough for a smooth consistency. Cover and set aside to climb at least 45 minutes. After the dough rises, pinch off a piece of dough the size of a lemon. Throw in a hot hot oil and fry until golden brown.

Sprinkle with sugar while warm. It can be filled with: ground nuts and a mixture of sugar, soft fried eggs, canned food, Syrian cheese or boiled apples. Sift flour with salt and celery salt. Add egg yolk and half water. Stir until the dough has cleared the bowl, adding more water if necessary. Knead the dough on a lightly floured board for 5 minutes or until it becomes smooth and elastic. Stretch each round, even thinner with your fingers. The thinner the dough, the clearer the waffles will be.

Toss the dough in hot fat or butter and fry for 2 to 3 minutes on each side or until golden brown. Cool and store in an airtight container. Make the dough: in a food processor, mix flour, baking powder, salt and butter until the mixture looks like food. In a small bowl, beat the egg yolks and sour cream together, add the sour cream mixture to the flour mixture and mix until it forms a dough, adding water if the dough seems dry. Divide the dough into fourths, form every fourth into an oblate circle and cool the dough, each round is well wrapped in wax paper, for 1 hour or overnight. Make the potatoes through a baker or a food mill in a bowl and mix in 1 tablespoon of oil. In a heavy saucepan, cook the onions and cumin seeds in the remaining 1 tablespoon of butter and butter with moderate heat, stirring until the onions are golden, add the cabbage and cook the mixture, stirring, for 5 minutes. Prepare the mixture, cover it with a slightly moderately low temperature, stirring occasionally for another 5 minutes and stir into the potato mixture with sour cream, water, if the mixture is too thick, dill, salt and pepper to taste. The filling can be made 1 day in advance and left covered and cooled. Brush each round using one of the egg wash, put 2 levels of teaspoons of filling on one half of each round and fold the dough over the filling to form a crescent, tightly squeezing the edges to seal them and compress their fork. Collect the dough waste, repeat them and make more pies with the remaining filling and dough, and wash some of the remaining eggs in the same way. Pies can be cooked up to this point for 5 days and stored in frozen plastic bags. Transfer the patties to lightly greased baking sheets and brush the tops with the remaining egg flour. Bake for 25-30 minutes or until they turn gold and serve them warm or at room temperature.

• Washing eggs, obtained by beating 1 large egg with 1 teaspoon of water.
• Pies do not need to be thawed before baking.

Puff yeast dough ice cream pie

It looked so simple on paper, and we chose it only because we had all the ingredients on hand. But these little pies were just outstanding when they came, golden brown from the oven. Cottage cheese mixed with dill and salt was sublime.

This recipe is the most detailed and best described by me for a long time. The pies tasted deliciously authentic, both with the provided test recipe, and with the additional one suggested by the previous reviewer. You really have no reason to “fear to fry.” Just make sure your butter is hot enough and very little is absorbed.

My glowed like gentle, delightful little clouds. Increase the size, however, and They will make a much more substantial flow. Great food on a cold, rainy night. This dough is not similar to the traditional Russian pie dough. It looks like an ordinary American cake pie, which is good, but too scaly, so that it can be easily filled with stuffing. Pies dough is fluffy and elastic, and it will be much easier to work with it, the recipe is lower. Some other good toppings are mushrooms, alone with potatoes or olives, spinach, and almost any cooked vegetables.

Or you can make sweet pies with canned fruit. Rombauer, Marion Rombauer Becker and Ethan Becker. While the dough is growing, prepare the filling. Remove the dough and divide into 48 balls. Place a bunch of tablespoon of filling in the center of each circle. Dampen one side of the round, fold it in half and squeeze. Carefully shape each cake into an oval. Place the pies on a baking sheet, cover and allow to rise to plump, from 30 to 40 minutes. Slightly beaten: 1 large egg Brush tops of ravioli with egg washing.

Bake until golden, about 20 minutes. Serve warm or at room temperature. This is a delicious pie with cabbage with a rustic, homemade flavor. It can be a wonderful family dinner or a terrific addition to Sunday brunch! You can make this wonderful cabbage pie in two ways: you can use the frozen snack in the store, bought from the store, or you can use the frozen dough from the store bought from the store. Both versions are equally tasty - try them both and see what you prefer!

Place 2 tablespoons of olive oil in a large saucepan and fry the onions. After about a minute, add the garlic and continue to fry until the onion is golden. Add the cabbage and cook together, stirring all the time until the cabbage is soft.

Add salt and pepper to taste and stir in dill and parsley. Do not overdo it at this stage, keeping in mind that feta cheese will add more salt taste. In a separate bowl, beat the eggs and spread the feta cheese into the egg. Using olive oil or spray, apply some oil on the bottom of a rectangular baking dish. Place one sheet of fillo - be careful not to break the sheet.

Unleavened Dough Recipe

Place four more fillo sheets on top of the fill and secure the edges so that all sides are sealed. With a sharp knife, cut the air gap in the top. Now, if you are using puff pastry. Open a bag of defrosted puff pastry and cut a slice to fit the bottom of your baking dish.

Yeast Dough Pie

Place the dough in a baking dish and stretch the edges about halfway down the sides of the dish. Now pour the cabbage into a baking dish. Cut the second part of the puff pastry to the size of the dish and place it on top of the filling. Attach the edges so that all sides are sealed.

Mix the chopped cabbage with salt and squeeze the liquid. Put butter and chopped onion in a saucepan. When the cabbage is soft, let it cool, add chopped boiled egg. There are two ways to prepare. Expand the dough, use a tumbler or a form to create circles, add stuffing and create a roll shape. Put on a plate covered with parchment paper. Leave for 15-20 minutes to rise again, cover the egg.

Bake in the oven, preheated to 200-220 ° C for about 30 minutes. Divide the dough into two parts. Expand one part and apply on a plate covered with parchment paper. Expand the other part of the dough and cover the first part. Close the sides and leave to sit for 15–20 minutes so that the dough rises again, cover with a beaten egg.

Ingredients for Cabbage Pie

When ready, cover the dough. If you use yeast dough, you can add fish, rice and meat fillings. The dough is my specialty, including yeast dough and short dough. Most of the world's white cabbage seeds are grown in the Netherlands. This is also the origin of the seeds used by Weissy Ou farmers, and some farmers even order seedlings from there. The seeders are moved to greenhouses, where the conditions are favorable warm and moist for germination.

When the seedlings reached the right size at the end of May, they were planted in the ground, which was prepared and suitably handy. Landing is carried out by machines. After this, crop growth is controlled, and agricultural tasks are performed during the summer growing season: spraying and uprooting weeds and implementing pest control against, for example, cabbage flies, molybdenum moths, and true mistakes.

The cabbage is harvested by hand with a knife, although some machines and other solutions that facilitate the work have been developed. Cabbage must be carefully collected so as not to damage them. Gentle assembly improves cabbage conservability. At best, the types of cabbage intended for storage will be stored for several months at a temperature of 0 degrees Celsius.

With cabbage and egg

Cabbage contains a large amount of vitamin C and calcium. Cabbage dishes are tasty and healthy. Several diets prefer cabbage, as it is rich in nutrients, but does not contain much energy. Cabbage can be turned into delicious and healthy dishes. The following is the recipe for Saara Ampiala-Vaisi cabbage pie.