Pastry of short pastry with filling. Short pastry pastry.

Cooking shortbread dough unusually similar to the preparation of puff pastry. To make everything go as needed, the products turned out crumbly and fluffy, before you cook shortbread dough read the small memo:

food must be taken cold;
try to knead the dough with a fork, and touch less with your hands;
use ice water;
all the manipulations with the test spend very quickly;
the more fat the prescription means to add to the dough, the more crumbly the finished product will be;
do not knead the dough for a long time, otherwise the products will be hard;
before rolling, cool the dough in the refrigerator for about half an hour;
roll out shortcrust pastry only from the middle to the edges;
bake sand cakes and cookies should be at 180-200 degrees;
shortbread dough can be both sweet and salty;
sweet pastry is made from sweet shortbread dough; sweet tarts;
salty shortbread, beer cookies, meat and meat pies are made from salted short pastry.

How to make shortbread dough correctly for different types of baking, we will tell you further.

Simple shortbread dough

The most budget, does not require special skills in cooking, recipe.

Ingredients:

flour - 2 tbsp .;
butter - 200 g;
sugar - 1 tbsp .;
cold water - 4 tbsp. spoons.

Cooking

Mix flour with sugar, add butter and quickly chop with a knife into small pieces. Periodically add a spoonful of ice water to glue the crumbs. All chopped up, quickly crimped into a clump, covered with cling film, and sent to the refrigerator. Let at least three hours cool.

You can see for yourself, it’s not at all difficult to prepare such a shortcrust dough, such a recipe is also useful for cookies, and you can concoct a cake from it.

Sand dough in vegetable oil

You follower healthy eating, do not eat unhealthy fats and cholesterol? Dough in vegetable oil will allow you to sometimes indulge yourself with delicious.

Ingredients:

flour - 3 tbsp .;
egg - 2 pcs .;
vegetable oil - 1 tbsp .;
kefir - 0.5 st .;
soda - 0.5 tsp;
vinegar.

Cooking

Cooking baby flour and vegetable oil, here you can already work with your hands. Sour milk and soda will serve as a baking powder. Eggs, yogurt and soda, extinguished with vinegar, send to oil crumb and quickly knead the stiff dough. This shortbread dough recipe and biscuit recipe can be used. Choose to your taste any product. Dough can be rolled out and grated for sprinkling the top layer of products with filling.

Sandy Yeast Dough Recipe

Ingredients:

flour - 300 g;
margarine - 170 g;
milk - 2/3 cup;
sugar - 2 tbsp. spoons;
yeast - 35 g;
salt - 1/2 tsp.

Cooking

Preparing the dough is absolutely accurate, just like a simple shortbread dough, only with butter, we also chop the yeast into crumbs. Do not forget to wrap the finished lump of dough with cling film.

Sand dough on sour cream - a recipe

The recipe is absolutely indispensable if you want to make delicious festive pies. Products made from soft shortcrust pastry, the recipe of which is given below, is much tastier, more fragrant than the shop.

Ingredients:

Cooking

Margarine, sugar, vanilla sugar, whip salt until you get a fluffy mass. Add the egg and beat a little more. Add the baking powder to the flour and proceed to kneading the dough. Be sure to wrap the film so as not to dry, and let it wait in the fridge for its transformation into a pie.

The recipe for such shortcrust pastry will be useful for you when cooking and Bon appetit!

Hello, my dear readers and guests of my blog. Today I will tell all the secrets of a successful shortbread dough. Depending on what product you will bake, you will choose the desired recipe.

Frankly, this post has been writing for a long time, a very long time, because it got confused. I collected information on the Internet, specified in books and even from French bloggers. I tried to structure in order not to miss anything. The dough seems to be like dough - everything is simple, not like yeast, but the methods of cooking me and put into difficulty.

You have noticed in recipes how to make shortbread dough; two different options are described everywhere:

Mix the softened butter with sugar and eggs, then flour is added.
Cold butter is ground (chopped) with flour, and then eggs beaten with sugar are added.

Sometimes the same recipe is prepared by these different ways. But in the end baking you get the same? Let's see.

So the first option is the shortbread dough, and the second option is considered chopped.

But let's start with the basics of cooking. We will remember and sort through the completely obvious properties of products that are known to you and without me, and nothing new will be here. The point is to continue to learn how to apply this knowledge about making the perfect shortbread dough.

Sand dough should be crumbly. How to achieve this? It is necessary to know a little what component in the test has what properties.

Flour. Flour, as you know, is different, but here the amount of gluten and gluten is important to us. Translated from the Latin gluten - this is glue. The smaller it is, the dough will be more loose. Sometimes starch is added to the flour. It is allowed to add another kind of flour, for example, oatmeal is added to oatmeal cookies.
Butter. Oil is fat, it does not allow the flour to stick together. The better and fatter the butter, the tastier the baking will be. The oil in some recipes is replaced by cooking oil (such as lard). Previously, such fat was sold on a par with margarine and in the same packages of 250 g, now I have not met anywhere in stores. Can I replace butter with margarine? Probably you can. And in Soviet times, all the recipes in culinary notebooks were on the margarine. See for yourself according to your financial capabilities, but I still recommend using butter. Do not forget that margarine is kombizhiry, which are difficult to digest by the body and poorly derived from it.
Eggs and water. It is the link between flour and butter. Depending on the recipe, it is added in a certain amount so that the mass is mixed with dough, otherwise everything will not connect. Protein is like glue, so for a more sandy effect it is better to use only the yolks.
Sugar. Since the dough must be prepared quickly so that the butter does not have time to melt, it is best to replace it with powdered sugar. Another option is to grind with eggs until the crystals completely dissolve.
Salt. Salt must be in any dough, even in a sweet, small pinch is enough to shade the taste, salt reveals the taste of sugar, makes it brighter. With salt, the dough will not seem bland.
Soda or baking powder. Soda is not put into shortbread dough; flowability is achieved by proper preparation, but some mistresses who are not confident in their abilities resort to baking powder. With baking powder, pastry made from shortcrust pastry is sure to succeed. So this is your choice.
Additional flavoring ingredients. By adding different ingredients to taste, such as vanilla, cocoa, lemon zest, a variety of nuts, dried fruits, drops of chocolate, ground ginger, cinnamon, you will get a new refined taste and flavor.

Now you know how the components work, but there are still mandatory conditions, so to speak, a technological process that must be observed. These conditions are the same, no matter what recipe below you prepare.

All ingredients must be weighed on the scales. It does not suit the recipe in cups, spoons, the recipe must be observed strictly in grams. Of course, you can use the measuring bowls, but be sure to follow the recipe more accurately. Use the table of weights and volumes.
Dry ingredients according to the recipe (flour, salt, soda or baking powder, cocoa powder, ground nuts) are mixed before cooking. But remember that cocoa is considered to be loose, i.e. to flour. Therefore, if you add cocoa powder to the dough, then reduce the same amount of flour in the recipe (for example, reduce 1 tablespoon of flour and add 1 tablespoon of cocoa powder).
If you are cooking chopped dough, then all kitchen utensils (beater bowl, beaters, roll pan, rolling pin) should be cold.
Sand dough can not be kneaded for a long time, just put all the crumbs in a ball and knead a couple of times. Strike out.
The finished shortbread dough must be cooled, put in a plastic bag, tightly closed and sent to cool in the refrigerator for at least 30 minutes, and preferably for an hour. To make the dough cooler faster and better, do not put it in a bun, flatten it slightly. Why do I need to cool? See, butter, when heated, splits into milk fat and liquid. You could observe this if cooking ghee, and staying in bulk with cold flour will not allow the flour to absorb moisture, because the flour has gluten, it combines with liquid and adds viscosity to the dough.
Roll out the dough should be a uniform layer, otherwise the thinner layers will be more dried in the oven. If one big cake is baked, it should be chopped over the entire surface with a fork.
Bake shortbread products in a preheated oven at 200 ° C, with baking in the middle. oven in the standard mode of the oven "top - bottom" to a slightly golden color.

France is considered to be the founders and unsurpassed leaders of confectionery art. So in France, shortbread dough is divided into three types: pâte brisée (the main basic chopped dough), pate sablee (chopped sweet) and pate sukree (tender sweet shortcrust dough). Completely unfamiliar names, incomprehensible to ordinary housewives, but familiar to everyone by cooking technology.

Basic chopped shortbread dough or pâte brisée

It is considered the most versatile, basic test. On the basis of chopped dough, Pate Breeze makes mostly savory pastries, such as meat pies, open pies with vegetables or Kish.

Pate Breeze is chopped dough, which is prepared only from flour, water and a moderate amount of butter; sugar or salt is not added to it.

Flour - 250 g
Butter - 125 g
Ice water - 50 ml
Salt - Pinch

As a rule, it is prepared using a combine-mixer, but you can easily do it with your hands.

Well-cooled butter to put on the flour and chop with a knife (grate or cut into small cubes), grind with flour to obtain a fine powdery crumb. Gradually pouring cold water, quickly put the dough into a bowl. Send to the fridge.

Due to the large grains of cold butter, when evaporation of moisture in the baking process, the dough acquires the properties of layering. Sometimes this dough is called false or pseudo-puff.

Depending on the proportions of water, flour and butter, you can even make dough for the cake cakes of the famous and beloved cake "Napoleon".

Chopped shortbread or pate sablee

It is the same chopped dough as the base, but with slightly different proportions of the ingredients, or rather, with the addition of sugar, eggs and, if necessary, water.

Flour - 250 g
Salt - Pinch
Butter - 125 g
Sugar - 60 g
Eggs - 1 pc.

Mix dry ingredients. Put the well-cooled butter on the flour and chop with a knife, when there are small pieces of butter, grind them with flour until the fat flour forms.

Separately, rub the eggs with sugar and pour the egg mass to the flour. Knead the dough tightly.

Sweet or shortbread biscuit dough (pate sukree)

Sand dough is the simplest and easiest to make of all, in my opinion. Biscuits made of it turn out crumbly, just melt in the mouth, and the shapes of cookies can be formed in a wide variety. From shortbread dough can be prepared, for example, kurabie and Viennese biscuits, ringlets with nuts, baskets with protein cream and a lot of different goodies. Sand dough is an excellent basis for cakes with cottage cheese and fruit filling, and is also suitable for cake with jam.

Depending on the amount of flour, the dough will be either softer or denser.

The ideal proportion is 1-2-3, that is, 1 part sugar, 2 parts butter and 3 parts flour. And note, this is in grams.

The shortcake dough recipe for one-two-three looks like this:

Sugar - 100 g
Butter - 200 g
Flour - 300 g
Egg - 1 pc. whole or two yolks
Salt - Pinch
Baking Powder - 1 tsp.

But sometimes a different proportion is more justified in the recipe, namely, flour is twice as large as butter, especially if milk or sour cream is added to the dough.

How to cook shortbread dough?

Mix flour, baking powder, salt.

The oil should be at room temperature, put it in advance from the refrigerator in about one hour. Grind the butter with sugar until the grains disappear, preferably with powdered sugar, then add the eggs, and, continuing to knead, gradually pour the flour, knead the not tight dough with a spoon.

At the end of the kneading, you can help yourself with hands to put the whole mass together.

Wrap in food wrap and put in the fridge for 1 hour.

It is good to prepare such a dough beforehand, put it in the cold at night, and in the morning quickly mold the biscuits and for breakfast be content with fresh pastries for tea.

We noticed that in the process of cooking there are no grains of oil, the oil is ground with sugar and eggs, and, therefore, there are no large voids when heated in the oven, as in chopped. Due to this, the dough will be more tender.

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Cook the dough first. To do this, pour the flour into a bowl, add baking powder and salt. Put cooled butter in this dry mixture, cut it with a knife into small cubes. Periodically dip the knife in the flour and sprinkle with it the surface of the oil.

After that, dip into the palm of your hand, rub the butter and flour between them until a fine crumb is formed. Beat in the same egg, quickly mix and form a ball out of dough. Wrap it in cling film and refrigerate for 25-30 minutes.

During this time you will have time to cook the filling. If you use frozen cherries, there are no stones in it, you need to remove them from fresh ones. To do this, first wash the berries, lay them on a towel to dry. If the juice remains on the cloth from the berries, it is easy to remove. To do this, put it in the basin, pour boiling water.

Now you need to remove the bones from the cherry; to do this, remove them with the help of a closed pin. Put the berries in a bowl, sprinkle with sugar, starch, mix. The latter will not let the baking juice flow out of the cherry.

By this time, the dough had cooled. Take two-thirds of it (remove the rest of the dough while in the fridge), roll this part into a layer whose diameter is 4 cm larger than the baking dish. Grease the walls and bottom of the separable form with a piece of butter, powder it with flour. Put a layer in the form, lifting its edges on its sides.

Put the prepared cherry on it. Remove the remaining third of the dough from the refrigerator, crush it with hands on the cherry (you can rub it on a coarse grater, or you can make long stripes and lay them crosswise as in the photo). Preheat the oven to 190 ° C, place the cake in it, bake for about 25 minutes. After this time, remove it, cool it completely, only then remove the cake from the mold, putting it on a large plate. Before serving, you can sprinkle baked icing sugar.

Shortcake Tart Cakes

From the short pastry obtained amazing cakes "Baskets". In addition to classic products, it is based on sour cream and yolks. Here are the ingredients in this recipe:

For the test:

370 g of flour;
125 g of sugar;
245 g butter;
2.5 tbsp. sour cream;
4 yolks.

For the filling "baskets":

4 squirrels;
60 g of water;
250 g sugar.

Knead the dough. Remove the eggs from the refrigerator, carefully separate the whites from the yolks, put them back in the fridge. Into the container to the yolks add sugar, whisk, add sour cream, mix well.

Sift the flour into another container, put the cooled butter in it. Chop it with a knife and grind it into a crumb. Then put the yolk mass here, quickly knead the homogeneous dough. Wrap it in a plastic cellophane bag, put it in the freezer for 10 minutes.

Grease the metal molds for cupcakes with butter, sprinkle with flour. Remove the dough, roll it into a circle 0.5 cm thick. You can mold the products in two ways. For the first one, it is necessary to wind the circle on the rolling pin and put it on top of the molds, standing tightly to each other. After that, roll the dough with a rolling pin so that there is a circle of dough on each mold.

You can put the molds one by one on the layer lying on the working surface, slightly twist them, and then turn them over. In this case, too, each circle will be in its mold.

After that, gently spread out the dough with your finger in the form so that it covers the entire inner surface.

Bake the items in an oven heated to 170 ° C for about 20 minutes. The surface of the baskets should be reddened, then reach for them, turn over onto a board or towel, cool.

Here's how to make a basket cream. Remove the proteins from the refrigerator, put a pinch of salt in them, whisk well, turning it into a thick foamy mass. After that, without stopping to beat, gradually add 125 g of granulated sugar. Set aside the squirrels.

Pour the remaining 125 g of sugar into the dipper, pour water into it, put it on the fire, let it boil. Boil the syrup, stirring often, on low heat for about 7 minutes. Check its readiness like this: put some syrup in a cup with cold waterif the sweet mass forms a lump, then the syrup is ready.

It is better that the two processes are completed simultaneously, then the proteins will not have time to fall. Therefore, put the syrup on the fire and only then begin to beat the whites. Pour syrup in a small trickle of protein immediately after it is ready, while working as a mixer.

After that, beat the mass for another 10-12 minutes. As a result, it should remain airy and become slightly elastic. Put the cream in the pastry bag, fill it with sand baskets. You can decorate them with fresh strawberries, raspberries or peach slices.

And here is the video recipe for shortcrust pastry “Baskets” cakes:

Chicken, onion and shortcrust cheese pie

Not only sweet products can be baked from shortbread dough. Dishes for a snack table based on it are also very appetizing and very tasty. Prepare chicken pietaking

For the test:

230 g of flour;
110 g butter;
140 g sour cream;
1 egg;
a pinch of salt;
1 tsp baking powder.

For filling:

360 g chicken fillet;
3 onions;
150 grams of hard cheese;
salt, black ground pepper.

In the sifted flour, add baking powder and salt. In a separate container, whip the softened butter with sour cream and egg. Put this mass in flour, knead the smooth elastic dough. Wrapped in plastic wrap, place in the refrigerator for 35 minutes. This time is enough for the preparation of the filling.

Fill the washed fillet with cold salted water, put the pan on the fire. When the liquid boils, remove the foam with a skimmer. Boil 25 minutes. At this time, peel the onion, rinse it, cut into quarters. Fry in a small amount of olive or sunflower oil to a light blush.

By this time, cooked fillet, cool it and chop finely. Combine it with the cooled onion, add a little pepper, if necessary salt, mix.

Remove the dough from the refrigerator, roll out a little more than the size of the split form. Lubricate it with oil, put the dough, raising it on the edges in the form of rim, put the stuffing. Scratch the cheese on a coarse grater, figure the edges together, bake at 190 ° C for about 35 minutes.

Video recipe:

For special occasions you can make a cake. This is another kind of shortbread dough. Here is what you need:

1.5 cups flour;
150 grams of sugar;
80 g butter;
1 egg;
1 bag vanilla sugar;
10 pieces of dried apricots;
0.5 tsp soda;
1 tsp lemon juice;
150 grams of nuts.

Ingredients for cream:

1 tbsp. flour;
120 grams of sugar;
1 cup of milk;
120 g butter;
1 egg.

Put 80 g of softened butter in a bowl, beat in the same egg, mix until smooth. Pour in sugar, sifted flour, grind the mass so that it turns into a dough. Divide it into 3 parts, roll each ball out.

Lay in the form of glassine, lubricate it with odorless vegetable oil. Put the first ball, distribute it over the surface of the dough, place in the oven to bake at 180 ° C for 10 minutes. So bake all the cakes.

To prepare the cream, rinse dried apricots, fill it with boiling water for 20 minutes.

Put in a container 1 tbsp. flour, add a glass of milk and an egg, beat with a mixer until smooth. Put the milk cream on the fire, stirring slowly, bring to the boil. Let bye custard cool down

Whip the softened butter, add to it a little cooled custard, continue to beat.

Put the swollen dried apricots to dry on a towel, then cut into thin strips. Crush the nuts, rolling them with a rolling pin, or chop finely.

Start collecting sand cake. To do this, coat the cream with the first cake, sprinkle it with dried apricots and nuts. Put the second cake on top, also spread it with cream, put the third cake on it. Coat the surface and sides of the cake with cream, sprinkle these places with nuts. Top dried apricots in the form of flowers. Put the cake in the refrigerator for 3 hours, then you can serve it to the table and drink tea.

Here is a detailed video recipe for this cake:

How to easily and quickly knead crumbly shortcrust dough. Recipes

Cream baskets, Viennese cookies or kurabe, rings, a variety of pies that literally melt in your mouth - all this can be made from shortbread dough. It may be softer or more dense. The consistency affects the amount of flour. The optimal ratio is 1: 2: 3. In this proportion, the first figure is sugar, the second is butter, and the third is flour. Everything must be very accurately dosed in grams. You can use a measuring cup, a table of measures and volumes, or even better - kitchen scales.

Attention! An approximate measurement of the amount of ingredients "by eye" is not suitable for making the correct shortbread dough.

There are 2 ways to mix shortbread dough:

sugar, eggs, soft butter or margarine are ground, then flour is added to them;
chilled piece of butter or margarine chopped with flour, then poured there beaten egg-sugar mixture.

The dough for pies or tender cookies, prepared according to the first method, is considered to be classic soft sand. For it you need:

Lightly melt 200 g of oil over low heat.
Add 1 tbsp. sugar and mix everything.
When the mixture is cool, drive 2 eggs into it, knead again.
Sifted 4 tbsp. flour combine with 1 tsp. baking powder.
Pour into a bowl with an egg-butter-sugar mixture and cook the dough.

The second technology makes it possible to knead the chopped shortcrust dough, which, for example, in France, is used for savory pastries with meat or vegetables. It is also suitable for closed cakes. To translate this recipe, all ingredients must be very cold, even icy. Prepare chopped dough like this:

Take 125 g of butter or margarine and chop with a knife: into cubes or pieces of arbitrary shape. You can grate.
Mixed with 250 g of sifted flour. It should be fine baby.
Gradually pour in 50 ml of water.
Quickly knead the dough, form a ball out of it and put it in the fridge.

Council Such a framework is sometimes called “false puff.” Experimenting with the proportions of water, flour, butter or margarine, you can bake cakes for the cake "Napoleon".

Another recipe for a similar test, but with an egg. It is prepared very easily:

A pack of butter / margarine (200 g) is rubbed on a grater.
Add 0.5 tbsp. Sahara.
Then pour 2 tbsp. flour.
Drive 1 egg in, add 1.5 tsp. baking powder.
Knead the dough. At first it will roll into a crumb, but then turn into a plastic mass.

Secrets of making the right shortbread dough

To bake turned out delicious, it is advisable to use not margarine, and butter. Although some housewives recommend mixing these fats in equal proportions.
If to replace sugar with powdered, more gentle dough will turn out.
Salt is obligatory even if you bake sweet shortcake. It sets off the taste of sugar.
Mixing chocolate shortbread dough, remember: cocoa is a full-fledged bulk ingredient. Adding, for example, 1 tbsp. of this powder, reduce the same amount of flour.
It is desirable that during the cooking process in the kitchen was not hot.

After kneading, the dough should lie in the fridge for half an hour. After that it will be convenient to roll it.
The working surface, on which the dough is rolled, should be lightly sprinkled with flour.
Placing a layer in a form, it is necessary to press its edges well so that there are no empty places.
The dough can not be stretched, because in the oven it can shrink.
For sand baking, glass or metal forms with smooth sides are suitable.
Pies and cookies are baked at the bottom of the oven. Then the bottom will turn out crumbly, and the top - rosy.
If the top is already covered with an appetizing crust, and inside the pastries are still damp, cover the form with a sheet of food foil.

In addition to vanillin or vanilla sugar, lemon zest, ginger or cinnamon will give a special flavor to the sand dough. Such baking is well combined with a filling of cottage cheese or jam, as well as nuts, dried fruit and chocolate pieces - everything depends on your taste preferences and culinary fantasy.

How to make vanilla shortbread: video

07.24.2015, 19:15, Tatiana Chukhrova

Crumble with blackberry and apple | Photo Fotolia / PhotoXPress

When starting the kneading of dough, it should be remembered that all its main ingredients - flour, butter, eggs and water - should be cooled (they should also be mixed in a cool room). The dough becomes crumbly thanks to butter (in many recipes, margarine is used instead of butter). Flour must be sieved to get rid of impurities and enrich with oxygen. The quality of the test depends on the eggs, so first make sure that they are fresh. Mix it quickly so that the butter does not melt. If this happens, the dough will get shine (ideally it should be matte), it will crumble and roll poorly. It is very important not to overdo it with flour and water, otherwise the mixture will become too hard. In many recipes, eggs are replaced only with their yolks - this is also done in order to achieve crispness. If a

Read also

8 recipes for the sweetest Viennese desserts a little sprinkle baking flour. If the top of the baking starts to burn, it should be covered with parchment paper.

And a few more useful recommendations. Sugar in the recipe can be replaced with powder, then baking will turn out very soft and tender, literally melting in your mouth. To enhance the taste or add color to the dough, vanillin is often added, lemon zest, cocoa, chocolate, cinnamon or nuts. If you like very crumbly dough, then a third of the flour should be replaced with starch.

For 3 persons: flour - 175 g, white sugar - 50 g, brown sugar - 50 g, almonds - 40 g, blackberry - 250 g, apples - 150 g, butter - 100 g, salt

Dry the almonds in the oven. Clean, grind in a coffee grinder. Butter cut into cubes, grind with flour to the consistency of the crumbs. Pour the chopped almonds, white sugar and a pinch of salt. Mix. Blackberries and apples wash, dry. Remove the stems from the berries. Peel apples, cut the core, finely chop. Gently connect the apples and blackberries. Posting even layer in a baking dish. Sprinkle with brown sugar. Spread the dough from above. Bake in the oven for 20 minutes at 70 ° C.

Calorie per serving 335 kcal
Time for preparing from 45 minutes
7 points

For 4 persons: flour - 350 g, eggs - 2 pcs., sugar - 100 g, peanuts - 100 g, butter - 200 g, salt

Separate egg yolks from proteins. Beat the yolks with sugar and a pinch of salt. Add softened butter. Sift flour into the mixture. Knead the dough, send in the refrigerator for 20-30 minutes. Roll into a layer 6-8 mm thick. Using molds or glasses of different diameters to make blanks in the form of rings. Beat egg whites. Lubricate each billet on one side. Peanuts dry in the oven. Peel, crush. Sprinkle billet. Bake in the oven for 15-20 minutes at 200 ° C.

Calorie per serving 450 kcal
Time for preparing from 75 minutes
Level of difficulty on a 10-point scale 8 points

For 4 persons: flour - 280 g, almonds - 110 g, sugar - 110 g, powdered sugar - 100 g, raspberry jam - 120 g, butter - 225 g, salt - 0.5 tsp.

Cut butter into cubes. In a mixer, mix the butter, sugar, salt. Grind. Dry the almonds in the oven. Clear. Grind in a coffee grinder to the consistency of powder. Introduce flour and chopped almonds in the oily mass. Knead the dough. Roll out into a thin layer. Cut square blanks with a knife or tins. In half of them in the center make curly holes. Remove blanks in the refrigerator for 20-30 minutes. Cover the pan with paper. Posting cookies. Bake in the oven for 40-50 minutes at 150 ° C until cooked. Remove, cool. Whole squares smear jam. Place squares with holes on top. Press down. Sprinkle with powdered sugar.

Calorie per serving 445 kcal
Time for preparing from 90 minutes
Level of difficulty on a 10-point scale 8 points

For 6 persons:flour - 250 g, almonds - 80 g, eggs - 2 pcs., cheese - 100 g, plums - 700 g, sugar - 220 g, baking powder - 1 tsp, starch - 1 tbsp. l., butter - 170 g, salt

Dry the almonds in the oven, peel. Grind in a coffee grinder to the consistency of powder. Combine ground almonds (30 g), flour, baking powder, sugar (100 g), a pinch of salt. Add softened butter (leave 20 g for the filling) and one egg. Knead the dough. Distribute on the bottom and walls of the form, put in the refrigerator for 30 minutes. For the cream, mix the remaining ground almonds, sugar, starch, egg, cottage cheese and butter. Beat with a mixer until smooth. Spread the cream over the dough base. Wash plums, remove bones. Cut in halves. Put on top of the cream. Bake in the oven at 170 ° C for about an hour until cooked. Before serving, sprinkle with almond petals.

Calorie per serving 410 kcal
Time for preparing from 2 hours
Level of difficulty on a 10-point scale 9 points

For 5 persons: flour - 180 g, corn starch - 15 g, sugar - 160 g, powdered sugar - 10 g, eggs - 3 pcs., milk - 250 ml, 33% cream - 100 ml, strawberries - 250 g, butter - 80g

Combine half the sugar, flour (set aside 2 tablespoons for the cream), one egg and softened butter. Knead the dough. Wrap the wrap. Put in the fridge for 40 minutes. Take two eggs, separate the whites from the yolks. Beat the yolks with the remaining sugar, add the flour and starch. Boil the milk, pour into the egg-sugar mass. Pour into a saucepan, boil the cream until thick. To cool. Roll out the dough into a thin layer. Cut the workpiece, distribute the walls and bottom molds. Pierce with a fork. Close with foil. Bake in the oven for 15 minutes at 180 ° C. Cool it down. Whip cream with powdered sugar. Add to custard. Mix. Fill baskets with weight. Strawberries washed. Remove the stem. Share on cream. Before serving, you can decorate with mint leaves.

Calorie per serving 330 kcal
Time for preparing from 90 minutes
Level of difficulty on a 10-point scale 9 points

For 4 persons: flour - 1.5 cups, powdered sugar - 1 cup, eggs - 2 pcs., corn starch - 2 tbsp. l., dark black chocolate - 150 g, butter - 220 g, vanillin

In a deep bowl, combine the starch, powdered sugar and a quarter teaspoon of vanilla. Sift flour into the bowl. The softened butter cut into pieces. Take one egg, separate the yolk from the protein. Add butter, egg and yolk to the flour. Knead plastic dough. Wrap in foil, refrigerate for 30 minutes. Remove dough, cut into small pieces. From each roll small "sausages". Bend the billet billet. Preheat oven to 200 ° C. Bake cookies for 15 minutes. Remove, cool. Melt black chocolate in a water bath. Dip the ends of the cookies in the melted chocolate. Lay out on the surface with parchment paper. Let it freeze.

Calorie per serving 425 kcal
Time for preparing from 90 minutes
Level of difficulty on a 10-point scale 8 points

For 3 persons:flour - 150 g, eggs - 2 pcs., green asparagus - 150 g, bacon - 80 g, 25% cream - 150 ml, hard cheese - 80 g, mustard - 0.5 tsp, cream oil - 75 g, salt, ground black pepper

Mix flour, oil and a pinch of salt in a blender. Grind. Add one egg. Knead the dough. Roll into a ball, wrap in cling film. Put in the fridge for 20 minutes. Roll out the dough into a layer 5 mm thick, cover the bottom and walls of the mold. Pierce with a fork, send in the fridge for 30 minutes. Cover the form with parchment paper. Bake in the oven for 12-15 minutes at 180 ° C. Wash asparagus, remove hard ends. Bacon cut into cubes, fry in a dry frying pan. Cheese grate on a fine grater. Beat egg with cream and mustard. Salt and pepper. Add bacon and half cheese. Mix. Pour into a mold with a sand base. Spread asparagus on top, press down a little. Sprinkle the remaining cheese. Bake in the oven for 20 minutes at 180 ° C.

Calorie per serving 280 kcal
Time for preparing from 2 hours
Level of difficulty on a 10-point scale 9 points

For 5 persons: flour - 150 g, zucchini - 1 pc., onion - 2 pcs., garlic - 2 cloves, sour cream - 8 tbsp. l., greens (any) - 1 bunch, butter - 80 g, sunflower oil, salt, ground black pepper.

Onions and garlic peel, chop. Sauté in sunflower oil. Zucchini washed, cleaned, cut into small cubes. Send to the pan to the onion and garlic. Simmer for 7-9 minutes. Salt and pepper. Wash greens, finely chop. Mix butter with flour. Grind to a state crumbs. Vegetables put in a baking dish. Sprinkle with chopped greens. Brush with sour cream. Sprinkle all the crumbs from the dough. Bake in the oven for 20-25 minutes at 180 ° C.

Calorie per serving 230 kcal
Time for preparing from 45 minutes
Level of difficulty on a 10-point scale 7 points

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