Raisin pies are delicate and ruddy pastries that will appeal to all raisin lovers. Baking is moderately sweet, because there is no need to add excess sugar. This is especially true for those who follow their figure.
Raisin pies - basic cooking principles
Basically, raisin pies are made from yeast or puff pastry. It is from it that the baking is tender, mouth-watering and airy.
You can take raisins for pies of any grade. It is washed and soaked in hot water for at least half an hour. Then the infusion of raisins is drained, and dried fruits are dried on a napkin.
Roll out the dough, put a spoonful of raisins in the middle and form pies. Then they are laid out on a greased deco and baked at 200 C until golden brown. If you are making pies from yeast dough, then having formed the pies, leave them for proofing.
In addition to raisins, you can add fruits, vegetables, cottage cheese, nuts or poppy seeds to the filling.
To make the surface of the pies glossy and ruddy, they are smeared with a beaten egg before baking.
Ready cakes are laid in a deep dish and cool, covered with a clean towel.
Recipe 1. Raisin Pies
Ingredients
egg;
half a liter of milk;
300 g of raisins;
2/3 cup white sugar;
five glasses of flour;
100 g butter;
20 g of yeast.
Cooking method
1. Sort raisins, rinse in warm water and put in a saucepan. Pour boiling water and cook for five minutes. Fold on a sieve and dry.
2. Dissolve the yeast in warm milk. Pour in sugar and add baked milk. Gradually add flour and knead not too steep dough. Gather it in a bowl, place in a bowl, cover with a clean towel and leave it warm. When the dough doubles in volume, knead it and leave it to rise again.
3. Divide the dough into pieces. Roll each into a flat cake. Put a spoonful of raisins in the middle and form pies.
4. Put them on a greased deco, let the pies stand and grease with a beaten egg. Bake for half an hour at 200 C until golden brown.
Recipe 2. Puff pastries with raisins
Ingredients
250 g yeast-free puff pastry;
a pinch of sea salt;
orange;
a pinch of ground nutmeg;
a handful of pitted raisins;
two cloves;
egg yolk;
cardamom pod;
tbsp butter;
a spoonful of milk;
some flour;
25 g of brown sugar.
Cooking method
1. Preheat the oven to 200 C. In a small saucepan, combine the butter with brown sugar. We put it on a small fire and melt.
2. Wash the orange, wipe and remove the zest from it with a fine grater.
3. Crush the pod of cardamom and take out the grain from it. Grind them in a mortar with nutmeg and cloves.
4. Wash raisins, dry them slightly and put them into a deep bowl. Add to it the zest of orange, grated spices and pour ghee with sugar. Mix.
5. Sprinkle the work surface with flour, roll out the dough and often prick it with a fork. Cut out the dough circles.
6. Put in the middle of each teaspoon of the filling and connect the edges to the middle.
7. Salt the yolk, combine with milk and shake slightly. Lubricate the pies with the mixture and spread them on a baking sheet covered with parchment. Bake for ten minutes.
Recipe 3. Pies with raisins and rice
Ingredients
four glasses of flour;
egg yolk;
500 ml of milk;
four tablespoons of sugar;
bag of dry yeast;
2/3 cup raisins;
salt;
50 g of vegetable and butter;
a glass of rice.
Cooking method
1. Combine the flour with dry yeast. Heat the milk until warm, pour in the vegetable oil, salt and add the yolk and sugar. Slowly add flour and yeast and knead the dough not too steep. Place it in a plastic bag and store for three hours in the refrigerator.
2. Put raisins in a bowl, rinse and pour boiling water. Soak until the raisins swell.
3. Rinse the rice, pour clean water and boil until cooked, following the instructions on the package. Fold rice into a sieve and rinse with warm water. Add sugar to the rice.
4. Drain the raisins infusion. Add the dried fruits to the rice, put the butter here and mix. Rice must be warm in order for the butter to melt.
5. Remove the dough from the bag, divide it into 20 parts. Roll each on a powdery surface. Put in the middle of each spoon a rice filling and close the edges well.
6. Put the pies on a baking sheet, covering it with baking paper, seam down. Smear them with yolk from above. Bake in the oven for 20 minutes at 200 degrees.
Recipe 4. Pies with raisins and carrots
Ingredients
Filling
six carrots;
vegetable oil;
80 g of raisins;
egg;
60 g of sugar.
Dough
purified water - 220 ml;
yeast - 10 g;
butter - 50 g;
a pound of flour;
two eggs;
salt - 10 g;
white sugar - 90 g.
Cooking method
1. We clean the carrots, wash them and grind them on a coarse grater. Pour the vegetable oil into the pan and heat it. We spread the carrots and simmer on low heat for about forty minutes, stirring occasionally.
2. Sort the raisins, pour boiling water and leave for five minutes. Discard dried fruits on a sieve and rinse under a stream of cold water.
3. Put the finished carrots in a bowl, add raisins, mix and cool.
4. We grow yeast in warm water, add salt, ghee, sugar and eggs. Beat lightly until smooth and gradually add the flour. Knead the soft dough and leave it covered with a clean towel so that it fits.
5. Grease a baking sheet with oil. Shake the egg with a fork.
6. Sprinkle the table with flour, divide the dough in half and roll each part into a layer, half a centimeter thick. Cut out circles from it. In the middle we put the filling of carrots with raisins and form pies.
7. Put them on a baking sheet and grease with an egg. Put the pies in the oven for 15 minutes until golden brown. Serve pies with milk drinks.
Recipe 5. Pies with raisins, apples and nuts
Ingredients
bag of dry yeast;
flour;
milk - 650 ml;
salt;
three eggs;
sugar - half a glass;
butter - half a pack;
sugar with natural vanilla - 30 g;
egg for lubrication.
Filling
six apples;
granulated sugar;
raisins - half a glass;
semolina - 125 g;
nuts - half a cup.
Cooking method
1. In a deep dish, combine a little flour with warm milk and yeast. Add soft butter, eggs, vanilla and white sugar, salt. Gradually introduce the flour in small portions and knead the soft dough. We put it in a bowl and leave it to rest for an hour and a half.
2. Wash raisins. We clean the nuts, put them in the blender's container and interrupt. Combine ground nuts with raisins and mix.
3. Wash the apples, cut the core and chop on a coarse grater. Add sugar, semolina and a mixture of nuts and raisins to the apple mass. Mix. If the filling turned out to be liquidish, add more semolina.
4. We form pies from the dough and filling and put them on a baking sheet, oiled. Top with a beaten egg. Bake at 150 C until the crust is appetizing.
Recipe 6. Pies with raisins and cottage cheese
Ingredients
30 ml cream;
800 g of flour;
icing sugar;
10 g of yeast;
5 ml of vanilla essence;
300 ml of warm milk;
100 g of raisins;
5 g of sugar;
cottage cheese - half a kilogram;
120 g of soft butter;
salt;
eggs - three pcs.
Cooking method
1. In a wide, deep cup, combine 60 ml of warm water with a little flour and sugar. Pour yeast and mix. Cover with a clean towel and leave warm for 20 minutes.
2. Half the flour is mixed with warm milk, add the dough and mix with a whisk until a viscous dough is obtained. Cover the bowl with a towel and leave it warm for an hour.
3. Rub the cottage cheese through a sieve. Add the egg, a spoonful of soft butter, vanilla essence and powdered sugar into it. Mix well.
4. Soak raisins in boiling water for five minutes. We recline on a sieve and add to the curd mass. Mix.
5. The remaining flour is sifted into a cup with dough, add the egg and 100 g of soft butter. Knead a soft dough that will not stick to your palms.
6. Divide the dough into equal parts and form balls. Cover them with a clean towel and leave for proofing for ten minutes. Then we roll each ball. In the middle of the cake, lay out the filling and form an oval pie.
7. Put the pies on a baking sheet, covering it with parchment, seam down. Leave them warm for 20 minutes, and grease with a mixture of eggs and cream. Sprinkle with sesame seeds and send to the oven preheated to 200 C for 15 minutes, until the pies are covered with a golden crust.
Raisin Pies - Tips & Tricks
- Soak raisins for filling in boiling water, or boil for five minutes.
- Mash yeast dough for pies at least a couple of times to make the baking airy.
- If you are afraid that raisin filling may leak, mix it with starch.
- Before baking, you can sprinkle pies with sesame seeds or poppy seeds.
- It is better to cool the pastries on a wire rack so that the dough does not become wet.
