How to beautifully form a pie from yeast dough. Pie decorations or how to beautifully decorate pies and cakes

What could be better than homemade baking? One problem is that not every housewife knows how to decorate homemade baked goods so that they are in no way inferior in beauty and neatness to factory-made copies.

We bring to your attention several options for how to decorate a homemade pie.

Classic basket

This is a very simple, affordable decoration option that even a novice cook can handle. The main thing is not to get confused. And here is a step-by-step photo instruction on how to weave a “basket” for a pie.

Dough spiral

Here is another simple but very effective way to decorate a pie - a spiral of dough. Your guests will be delighted and will not even realize that this work of culinary art is made in a matter of minutes.

Curly edges

If you have an open pie or you want to make beautiful edges on your baked goods, then ordinary cutlery will come to the rescue - a spoon and fork, and scissors can also come in handy!

Flower

From scraps and leftover dough you can form a beautiful and eye-catching flower the size of the entire pie - it turns out very impressive!

Fir branches

By the way, from dough scraps you can form not only a flower, but also a Christmas tree. This method of decoration is simpler and faster, but this will not make the baked goods any less attractive.

Braids

Weaving braids from dough and using them as decorative elements is an old and time-tested method. Beautiful, neat, simple and does not require special skills or tools. You can lay out a braid of dough on both the edges and walk along the center of the pie.

All these decoration methods do not require special molds, knives or other culinary tools. What if you have some of them? Fortunately, it’s not difficult to get them now, and the price is quite reasonable.

Autumn leaf fall

This pie looks very chic, as if it was made by a famous pastry chef. Meanwhile, everything is very simple - you need a baking mold in the shape of a leaf.

Starfall

For convenience, place baking paper, gauze or tracing paper under the sheet of dough so as not to spoil the stars later.

Honeycomb

A very original and beautiful design option. You can use a special mold, make it from a tin can, or squeeze out round pieces with a tube from under a felt-tip pen or marker.

However, if you don’t have any special shapes, but want to impress your guests, then ordinary knitted napkins can come to the rescue! Just place them on the thinly rolled out sheet of dough and give them another good run with the rolling pin. The napkin will act as a stencil or stamp.

Lace

Here were some of the simplest and most effective ways to decorate a homemade pie, which even a novice housewife can do.

Most feasts simply cannot do without fresh hot pies. For this reason, the question of how to wrap pies is very relevant. The appearance of this snack is no less important than its excellent taste. Taking into account the specifics of the filling (meat, mushrooms and onions, fish, potatoes, cabbage or jam), different forms of baking are allowed.

Pie shapes: varieties

It is impossible to imagine Slavic cuisine without fresh baked goods. For a long time, new tips have been appearing on how to sculpt. The main requirement for good baking is at the same time a tasty filling, high-quality dough and the skill of the cook. Pies can be called a unique dish because they can perform different functions on the table:

Appetizers (filled with mushrooms, onions or vegetables);

Main course (filled with fish, meat or potatoes);

Dessert (filled with cottage cheese or jam).

In order for baked goods to have a pleasant appearance, a number of certain rules must be followed. To prevent the dough from sticking to your hands, you need to grease your palms with sunflower oil. To ensure that the edges of the pies are well sealed, you can lightly coat them with egg white or water. Before frying or baking the pies, leave them at room temperature for 15 minutes, covered with oiled plastic wrap. This will allow the dough to become fluffy and soft. In order for a golden brown crust to form on top of the baked goods, you should grease the products with egg yolk.

How to cook pies correctly?

To make the pies not only tasty, but also attractive, it is important to follow the technique of preparing them. The shape of the product may also depend on what type of filling you prefer. The cooking process begins with kneading the dough. To make pies with yeast, you will need eggs, yeast, milk, sugar, salt, flour and your chosen filling. The amount of filler in the finished baked goods will be determined by the size of the products. When the dough is rolled out, it must be divided into equal parts. If you do not follow this rule, the pies will not be the same size. The size of the dough pieces is also important. If you make them too big, they won't look very nice and will be awkward to eat.

The originality of this product depends not only on the huge number of fillers, but also on the various forms available. Pie sculpting techniques include several available types - round, square, oval, triangular.

The connection between the filling and the shape of the products is expressed as follows. If you use fish, meat or vegetables, it is better to make pies closed. This will keep the filling juicy. Jam, cottage cheese and other similar fillings can be used in

Round pies

These baked goods bring back nostalgic memories of childhood. Round-shaped pies are usually made with fruit fillings, usually apples. This is explained by the ability to preserve the melted juice inside the products.

In order to make beautiful round pies, you should roll out small dough cakes. Their thickness should be no more than 5 mm. The filling is laid out in the center, and the edges are folded towards the middle. Then the edges must be secured, giving them the shape of a bag. These pies are placed on a baking sheet with the clamp down to avoid them unwrapping in the oven.

In addition, if you intend to bake the products rather than fry them, you can make bags with an open top. To do this, the dough is rolled out into a thin layer, then even circles are cut out on it using a glass or cup. Approximately one tablespoon of filling is placed in the center of each circle, and then the edges are folded up and glued together, leaving a small hole at the top. These pies can be made with any filling that will not spread.

Oval shaped pies

The most popular type of pies made from yeast dough is oval. They can be made with sweet fillings, cabbage, liver, onions and eggs, and so on. To make such pastries, the dough must be divided into pieces, each of which should be rolled into a roll. These rolls need to be cut into small pieces (about 4 cm), then each of them is rolled into a thin oval-shaped cake. The filler is placed in the center. After this, one edge of the cake is placed on the other, after which the dough should be molded so that the product resembles a semicircle. These pies are placed seam side down on a baking sheet or frying pan. These forms of pies can also have their own varieties.

Alternatively, if you intend to fry, you can fold the edges of the dough into a crescent and seal well around the edge. You will get a pie that resembles a cheburek in shape.

Triangular shaped pies

Such baked goods most often have an open filling. The filler is often potatoes, chicken fillet, meat or fish. Triangular pies are made as follows: roll out the dough into a thin (no thicker than 0.5 cm) rectangle. The filling is folded in the middle, after which the edges of the dough are placed on top of each other diagonally and secured well. In this case, the seam can be either tucked or made in the form of a pigtail.

Square shaped pies

To make square-shaped pastries, you need to roll out the dough using a rolling pin into a thin layer and then cut it into equal rectangular pieces. The filling is laid out in the middle, after which the dough is folded like a postal envelope. To accomplish this, you need to mold two edges diagonally at an angle of approximately 45 degrees. Fasten the remaining 2 edges in the same way. Lastly, the center is sealed, and the seams are glued together in the form of tight strands. This way you can make not only pies with yeast, but also products from different types of puff pastry.

How to wrap products beautifully?

Regardless of the shape of the workpieces, the issue of proper fastening of the edges is of great importance. How to wrap pies beautifully? There are several common methods. When sculpting seams, it is necessary to apply some effort so that the fastened edges do not separate during baking or frying.

The first method is that the filling is laid out on the workpiece from one edge in the form of a sausage. The product is wrapped on the same side to form a rolled tube. This way you will get a beautiful oval-shaped pie with neat, even edges. A rectangular product folded into an envelope can also be sealed in different ways. You can make a large seam, which will subsequently be folded down and pressed by the weight of the product, but it is also possible to make it in a beautiful design. There are options with a partially open top of the pie, but in this case it is necessary to take into account that the filling does not fall out during frying or baking.

How to wrap pies with an original seam?

There are several types of baking design.

To make a pigtail seam, hold the workpiece with your left hand, and use your right thumb to twist the edges so that a twisted rope is formed. Excess ends form along the edges of the product, which should be plucked off.

To make a hedgehog seam, pinch the edges of the dough together to form small triangles. You can also make cuts along the entire edge at a distance of about one centimeter from each other and roll each piece diagonally.

Embossed pies

How to make pies from yeast dough in relief? This is a slightly more complex form of baking. Such pies can be a good decoration for a holiday table. You can use any filling - both sweet and salty. The main thing is that the filling does not spread. How to wrap this type of pies? To do this, roll out the dough and cut out oval-shaped pieces from it. You need to place the filler in the center of each of them like a sausage. The bottom and top of the dough are folded in about a quarter. The corners of the workpiece are fastened crosswise from the wide edge (this is similar to swaddling).

It is known that people are greeted by their clothes. So why not experiment with dressings for your homemade pies?
Jewelry can be used to add an attractive personality to each piece.
The main thing is that the decorations are spectacular, but their production is not too labor-intensive and does not distract unnecessary effort from ensuring the high culinary qualities of the created culinary products.

The cake can be made with curly edges.

You can braid the hair around the headband.

You can cut out flowers or other figures from a layer of dough and decorate the pie with a composition of them.

For half-open pies, you can cut out frequent round or shaped holes in the top layer of dough to create a lacy “colander” through which the filling will look appetizingly visible.

To cover the pie, you can cut strips from a layer of dough and make a braid from them.
If desired, before weaving, the dough strips can be twisted along the axis to form beautiful spirals. Decorating the edges of the pie Edge decorated with a fork
Trim the edges of the dough flush with the edge of the pie pan. Using a four-prong fork, press the dough into the edge of the pan.
Walk along the entire curb. Ribbed edge
Place the index finger of one hand on the outside of the curb. Gently grasp it with the index finger and thumb of your other hand - you will get a frill.
Repeat the same around the entire edge.
There should be 5mm between each frill. Sharp serrated edge
Place the index finger of one hand on the inside of the curb. Grasp it tightly with the index finger and thumb of your other hand - you will get a groove.
Repeat the same around the entire edge of the pie.
There should be 5 mm between the grooves. "Twisted Rope"
Place your thumb at an angle to the edge of the dough. Then grab the dough between your thumb and index knuckle. Place your thumb in the groove left by your index finger. Pinch.
Repeat the same steps around the entire pie.
Leaf border
Prepare the dough for the covered pie. Roll out a large ball of dough and place it in the pan. Trim the dough flush with the edge of the pan.
Roll out the second ball to a thickness of 2 mm.
Using a knife, cut leaves from this layer of dough. Using the blunt side of a knife, press out the “veins” on the leaves.
Brush edges of dough lightly with water. Press the leaves to the edge of the dough. The nuances of simple decorations for the edges of the pie

Place a braid woven from strips of dough along the edge of the pie, moistened with water or a beaten egg or yolk.
If you have a special roller cutter for dough, strips can be cut with curly edges.
NOTE.
Dough braids, strips cut from a thin layer of dough and various figures can be used to decorate the entire upper surface of closed pies (see below).
To obtain a color for the decorating overlays that is different from the color of the base (lighter), you can use protein dough for the overlays. Protein dough for decorating baked goods
(during baking it almost does not brown and after baking it will be lighter than the base dough):
Compound:
3.5 cups (500 grams) premium wheat flour
1 cup (250 grams) fresh egg whites
(i.e. the ratio of flour to protein by volume is 3.5:1, by weight - 2:1)
Preparation of protein dough
Pass the flour through a sieve into a mixer bowl and add the whites.
Turn the mixer on low speed until the dough becomes elastic.
Then we wrap the dough in plastic film so that it does not dry out if it is not immediately used.
To store this dough or decorations made from it for several hours, place the dough (decorations) wrapped in film in the refrigerator.
From this plastic dough you can cut out or sculpt various decorations for pies and holiday loaves.
For more information about protein dough and making decorations from it, see the page Festive loaves.
NOTE.
Because The protein dough is almost white; by coloring it with various food dyes or brushing decorations from it with yolk (see below) or water with food coloring, you can make especially bright multi-colored decorations for baking.

We cut the edge of the pie with scissors and bend it in a checkerboard pattern in and out.

Use your fingers to create a zigzag edge with sharp tips.

Using finger pressure, you can create a wavy edge with rounded edges.

Decorate the edge of the pie using pressure with a spoon.
By pressing with a fork along the edge of the pie you can create a ribbed surface. When applying pressure, the tines of the fork can be held in the direction of the radii or at an angle, or turned left or right for a herringbone pattern.

Decorating the edge with applied leaves or other figures.
We cut out the leaves using a mold and place them along the edge of the pie, moistened with water or a scrambled egg, or an egg scrambled with 1 tbsp. l. milk, or yolk.
Lubricating the surface with egg or yolk allows you to get different shades of the base and leaves after baking.
Also, to obtain “multi-colors,” you can grease the base with water, and the applied leaves with egg or yolk.
NOTE.
Adding 1/4 to 1 incomplete teaspoon of sugar to a loose egg or yolk to lubricate baked goods (stir until dissolved) allows you to obtain a particularly beautiful bright color of the fried surface.
The more dissolved sugar, the brighter the color after baking (due to caramelization of the sugar), but there should be no undissolved crystals in the mixture. If the sugar does not dissolve completely, you can add a little water or milk and stir thoroughly. Multi-colored decoration of the edge of the pie
"Autumn leaves"

Using a mold, cut out leaves from a thin layer of dough.

Place the yolk and drops of various food colorings on a plate.

Mix the yolk with food coloring.

Using a brush, apply a mixture of yolk and dyes to the leaves.

Place the colored leaves along the edge of the pie moistened with water.
"Pigtail" - a way to cut a beautiful pie

Puff pastry "Fried fish"
Ingredients:
yeast-free puff pastry (unleavened puff pastry), rolled into square layers - 3 layers
egg yolk for lubrication - 1 pc.
sesame - 1 tsp.
black peppercorns (for the “eye”) - 3 pcs.
For filling:
hard cheese, cut into slices - 3 slices.
minced meat (pork, beef) - 200 g
onion - 1 pc.
dried apricots - 1-2 pcs.
pitted prunes - 3-4 pcs.
breadcrumbs - 2-3 tbsp. l.
ground black pepper - to taste
salt - to taste
loose egg for rolling the filling - 1 pc.
NOTE. For detailed recipes for various doughs, see the SCHOOL OF HOME PASTRY CHECKER section.
Preparation
Add finely chopped onions, dried apricots, prunes to the minced meat, salt and pepper to taste and mix well until a plastic mass is obtained.
If the finished unleavened puff pastry is frozen, defrost it, then roll it out into square layers 4-5 mm thick and cut as shown in the photo.
We form a cutlet from the minced meat, coat it generously in the scrambled egg, then in breadcrumbs.
We put cheese on the dough, a cutlet on it and braid the strips of dough, as shown in the photo.
Lubricate the “fish” with yolk, sprinkle with sesame seeds and insert an “eye” of peppercorns. Bake in the oven at 180-200 degrees. About 30-40 minutes until ready (until the dough is golden brown).
For baking instructions from unleavened puff pastry, see the packaging of the purchased ready-made dough or on the page unleavened puff pastry if you prepare the dough yourself.
Serve the pies hot or cold. Pie "Salmon with spinach in puff pastry"
Ingredients:
salmon fillet (or trout) - 600 g (4 pieces, 150 g each)
spinach (fresh or frozen) - 300-400 g
puff pastry - 4 rectangular layers or 2 square
salt to taste
for serving the pie: slices of lime and lemon Preparation Cut the salmon fillet into 150 g portions, rub them with salt and set aside.
Boil spinach in salted water for 3-4 minutes. Drain the water and squeeze the spinach.
Roll out the puff pastry to a thickness of 2-3 mm.
Place the fish in the middle of the dough layer and distribute the boiled spinach on top.
Then, to the left and right of the filling, cut the dough into oblique strips (see photo in the previous recipe).
There should be 4-7 strips on each side.
Then we intertwine the strips with a pigtail, closing the pie on top.
Bake in the oven at a temperature of 190-200 degrees. From about 20-25 minutes.
Serve hot.
NOTE.
If you chop the boiled spinach in a blender and add a little heavy cream to this paste, the filling will become softer and tastier. Figured pies with “pigtail” cutting

Decorating the pie by making cuts on the top layer of dough and then stretching the layer
and decorative dough overlays:

Lenten fish kulebyak
"Crocodile"
Recipe from St. Daniel's Monastery, Moscow

Pies have been baked in Rus' since time immemorial. Already in 1193 there is a mention of “pyrozy”, but kulebyaki appeared much later - only in the 17th century.
Kulebyaka differs from pie in the large amount of filling. If there is less filling than dough, it is a pie, and if the filling is more than half the total weight, then it is a pie.
In a traditional kulebyak there is a little more filling than dough, so it is given an oblong, elongated shape so that the filling is baked well.
The dough for kulebyaki is made steeper, capable of holding a high layer of filling. Such dough requires special effort - it had to be thoroughly kneaded, rubbed, kneaded - as they used to say, “knead it”. Perhaps that's where the name comes from.
Steep dough retains its shape well when baked, and therefore kulebyaki were often given different shapes, depending on the type of filling.
Particular attention was paid to kulebyak in Russian monasteries, which always had a wide variety of products. Ingredients:
For lean yeast dough:
- 250 ml water
- 600 g flour
- 1.5 teaspoons dry yeast
- 1 tbsp. spoon of potato starch
- 4 tablespoons olive oil
- 2 tablespoons sugar
- 1 teaspoon of salt.
For the lean filling:
- 600 g fish fillet
- 0.5 cups rice
- 2 boiled jacket potatoes (or 1 boiled potato and 1 avocado)
- 1 onion
- a bunch of green onions
- 50 g olive oil
- salt PREPARATION of lean fish kulebyaki according to the recipe of the St. Daniel's Monastery: After mixing all the ingredients, knead a yeast dough that is steeper than for pies.
Cover the container with the dough with a lid or film and leave in a warm place until it doubles in volume.
Then knead the risen dough thoroughly and let it rise again.
To make the filling, simmer the fish in a small amount of water and chop finely.
Cook the rice until done. Boil potatoes in their skins, peel and cut into cubes.
Simmer the onions in olive oil until translucent, add finely chopped green onions and fry for another 2-3 minutes, add fish, rice and potatoes.
Add salt, stir and let cool completely.
NOTE. According to the monks, they often replace half the potatoes with raw diced avocado - it tastes better. If the avocado is not very ripe, the monks sprinkle it with flour and leave it to ripen at room temperature for 2-4 days. The flesh of a ripe avocado is as soft as butter.
Roll out the risen dough into a rectangular layer, leaving a little dough for decoration.
Place the filling in the middle and press lightly with your hands.
On the right and left, cut the dough into strips 3-4 cm wide, and then fold it overlapping with a pigtail, as shown in the photo.

From the top part, fold the head into a “crocodile”, and twist the bottom into a tail. Use the remaining dough to make eyebrows, eyes and paws. Using scissors, cut the dough to create teeth and bumps in the skin.

Brush the kulebyak with olive oil. For a more appetizing browning of the crust, add a pinch of powdered sugar to the butter - toasted sugar will give the kulebyak the desired color.

Bake at 180-190 degrees. From to a beautiful golden color.
After baking, cover the pie with a folded cotton towel and let cool for 10 minutes.
Serve hot. Already on the table, cut the kulebyaka into portioned slices as needed so that it does not cool down too quickly.

Decoration of monastic bread baked goods for lunch:

Monastery interiors

For wonderful Lenten monastic recipes, see the page DISHES OF RUSSIAN MONASTERIES

Kulebyaka "Ruddy pig"

Ingredients:
0.5 kg yeast dough
1/2 small head of cabbage
2 eggs
300 g minced meat
4 champignons
vegetable oil
salt, pepper to taste
NOTE. You can take a different dough to suit your taste - for detailed recipes for different doughs, see the section SCHOOL OF A HOME PASTRY CHECKER.
For recipes for different fillings, see HERE and HERE.

From the history
The difference between kulebyaki and pie is the ratio of filling and dough. In kulebyak there is more filling by weight than dough, and in pies the filling is less than half of the total weight (more dough).
Kulebyaka is a traditional Russian dish, a type of closed pie with a complex filling. It is distinguished by a lush oval convex shape, similar to a loaf.
Kulebyaka is a universal dish. Depending on the type of dough and filling, it can be served as an appetizer, as a main dish, and as an addition to it (for example, instead of bread for soup or stew).
The filling in kulebyak usually consists of several types of minced meat, placed sequentially and separated from each other by thin, usually unleavened pancakes to prevent mixing. Thus, with a vertical cut, each portion of the kulebyaki contains all types of filling.
Vladimir Gilyarovsky, a journalist and well-known researcher of Moscow city life at the end of the 19th and beginning of the 20th centuries, mentions a huge 12-tier kulebyak with different types of minced meat, which was served at the Merchant Club.
Those wishing to try this culinary miracle had to order it 24 hours in advance. Preparation
Cut the mushrooms into cubes and fry together with the onions in a frying pan with butter until lightly browned.
Fry finely chopped cabbage and minced meat in oil separately.
Boil the eggs and cut into cubes.
Mix all the fillings, salt and pepper.
We separate 3 small pieces from the dough to decorate the kulebyaki (for the snout, for the tail and a piece for the ears, which we will divide in half).
Roll out the rest of the dough into a circle and put the filling on it.
Carefully pinch the seam.
We got the body of a “pig”.
Place it on a greased baking sheet, seam side down.
From the first piece of dough we make a sausage-tail, from the second - a flatbread-piglet, and from the third piece - a flatbread, which we cut in half and form 2 ears.
We attach the decorations to the “pig” and insert the raisin eyes.
We pierce the kulebyaka in several places with a fork, let it sit for 12-15 minutes and bake in the oven at a temperature of 180-190 degrees. From about 40-50 minutes.
Serve the kulebyak on the table hot, piping hot!

Decoration of pies and buns according to the principle:
“We put the oiled layers in a stack, make cuts and, according to our imagination, turn, twist, unscrew”
Some of the methods below were developed by Valentina Zurkan.

Kefir dough ingredients:
250 ml kefir
250 g milk
25 g fresh yeast (or 1 tsp dry)
125 g melted butter
2 eggs
6 tbsp. spoons of sugar
1 tbsp. spoon of vegetable oil
1 teaspoon salt
about 1.3 kg of flour (until a plastic dough is obtained) Preparation of the dough Allow the yeast to rise in 0.5 cups of water with the addition of a small amount of flour and sugar.
Then pour into the warm mixture of milk and kefir, add everything else (add fats last).
Place in a warm place for 1 hour.
After the second rise, you can cut it.
Oven temperature for baking products - 180 degrees. C. Cutting example 1

Cutting example 2

Cutting example 3

Grease 4 dough cakes with vegetable or melted butter, sprinkle the layers with sugar or a mixture to taste (in this case, a mixture of 2 tablespoons of cocoa with 4 tablespoons of sugar), fold in a stack and cut as shown in the photo.

Make additional cuts between the cuts (as shown in the photo).

Press with a stick as shown in the photo.

Correct the spreads by hand.

Ready bun.

Cross-section of a bun. Cutting example 4
Almost from the center we make radial cuts to the edge, between them we make additional radial cuts not reaching the edge and through them we turn out the folded layers.

We press with chopsticks, as shown in the photo, to further expand the layers.

Cutting example 5
Grease 4 identical dough flatbreads with vegetable or melted butter (no need to grease or sprinkle the top surface) and, sprinkle with sugar and poppy seeds, place them in a stack on a sheet of cooking paper, cut into 8 sectors almost from the center to the edge of the flatbreads.
In each sector we make a radial cut, twist it through (like brushwood) and fold it into a flower, as shown in the photo.

Cutting example 6

Design option

Making small buns.
Ingredients for dough for 2 “flowers”:
about 5 cups flour (until the dough has a plastic consistency)
1 packet of yeast
1 glass of milk
200 g softened butter
2 eggs
0.5 cups sugar
2 packets of vanilla sugar. Preparation: Knead the dough and refrigerate overnight (or at least 3 hours).
The dough will rise in the refrigerator.
Refrigerated dough is very easy to work with.
Roll out the dough into a rectangle, grease with vegetable oil, sprinkle with poppy seeds and sugar, roll, pinch, and fold into a ring.
Make cuts with a knife and twist through them like brushwood.
Fold according to the “grandmother’s napkin” principle: 2 on the outside, 1 on the inside and with a rolling pin press between the cuts - both on the inside and on the outside, so that the layers turn out a little.
Then place them in order: press on the 2nd and leave it outside, place the 3rd in the middle of the ring and also press, etc.

Design option (we leave everything outside the ring). Cutting example 7 - small curly buns

Before baking, brush the buns with beaten egg and added sugar.Cutting example 8

Cutting example 9

Cutting example 10

Cutting example 11

Cutting example 12

Cutting example 13

Cutting example 14

Cutting example 15

Cutting example 16

Cutting example 17

Cutting example 18

Cutting example 19

Sweet dough with condensed milk
(see below for examples of cutting sweet pies 20 and 21)
Ingredients for sweet dough (for 3 pies):
300 ml hot water (boiling water)
100-150 g condensed milk
500 ml 1.5% yoghurt or low-acid kefir (straight from the refrigerator)
2 tbsp. l. Sahara
1 tsp. salt
2 eggs
7 g dry yeast
about 1250 g of flour (until a plastic dough consistency is obtained)
NOTE. For the examples of cutting 20 and 21 below, you can take a different one to taste - for detailed recipes for different doughs, see the section SCHOOL OF A HOME PASTRY CHECKER.
For recipes for different fillings, see HERE and HERE.
Preparation Pour boiling water into the condensed milk, stir until smooth and let cool until warm.
Pour in cold yogurt (or kefir), stir, then add sugar, eggs, salt, yeast.
Mix everything thoroughly.
Add flour to the mixture in portions and knead the dough.
At the end of the kneading, pour in 2 tbsp. vegetable oil and mix thoroughly again.
Roll the dough into a ball, place it in a plastic bag and put it in the refrigerator.
After 3.5 hours the dough will rise.
We do not brush the cut pies with egg, because... The dough has a lot of sugar and will brown nicely when baked.
Bake at a temperature of 180-200 degrees. From about 25 minutes.
Hot baked goods can be greased with hot sugar syrup on top.
Syrup for greasing sweet pies: 3 full tbsp. l. sugar and 6 tbsp. l. Bring water (or strong tea leaves) to a boil while stirring.
The slightly cooled syrup can be flavored with 1 teaspoon of good cognac or rum.
For lubrication, you can use heated clear syrup from cherry or other jam.
Syrup for lubrication from Cahors: 3 full tbsp. l. sugar and 6 tbsp. l. Heat the Cahors to a boil and boil for 20-40 seconds (but not more than 1 minute).
Immediately after removing from the oven, brush sweet pies with hot syrup. Cutting example 20 (from sweet dough)

Cutting example 21 (from sweet dough)

We also cut and turn out, but not a stack of layers of dough, but dough rolled into a roll

NOTE. The essence of the cutting is clear from the photo; the dough and filling of the roll are chosen to taste.
In this case, after twisting the cut halves of the roll, the braid is connected into a ring.
Before baking, you can grease the pie with yolk or yolk mixed with 1 tbsp. spoon of milk or cream or sour cream.
Adding 1/4-1/2 teaspoon of sugar to the lubricant allows you to get a more saturated color of the baked product. A wreath made of rolled puff pastry
with boiled condensed milk and nuts
Ingredients
ready-made puff pastry yeast - 500 g
1/2 can of boiled condensed milk
200 g walnuts
1 fresh egg Preparation
Grind the nuts in a blender Roll out the dough into a rectangular layer 8 mm thick
Spread the rolled out layer with boiled condensed milk. Place a layer of ground nuts on top.
Roll it up.
Cut the roll lengthwise, leaving a small tip 3-4 cm long uncut.

Twist the halves of the roll together, roll it into a ring, carefully pinch the seam, place it on a greased baking sheet and brush the wreath with beaten egg.

Place in a preheated room at 150-160 degrees. Place in the oven for 30-40 minutes. Serve hot or cold.

Serve hot or cold.

Based on the above techniques for cutting rolls, pies and pies, you can invent many different ways to decorate your homemade products. Spectacular apple tart
Decoration couldn't be simpler
Ingredients
1 package of ready-made unleavened puff pastry
4 large apples
1 cup brown sugar (you can use regular sugar; some of the sugar can be replaced with honey)
1/2 teaspoon cinnamon (to taste, as not everyone likes cinnamon) or a little finely grated citrus zest
1/4 teaspoon salt
juice of 1/2 lemon Preparation: Take the puff pastry out of the freezer and let it stand at room temperature for about 10 minutes.
Preheat the oven to 200 gr. WITH.
Lightly flour the dough and roll out into long rectangles 8mm thick.
Grease a baking sheet with vegetable oil and place the rolled out dough on it.
Wash the apples and cut into thin slices. Sprinkle lightly with lemon juice to prevent them from darkening.
Mix sugar, cinnamon, salt and lemon juice, add apple slices and mix well.
Arrange the apple slices beautifully on the dough.
Bake for about 20 minutes (until the dough acquires a beautiful golden brown color and increases in volume).
Once baking is complete, immediately remove the tart from the baking sheet.
Serve sprinkled with powdered sugar.
You can add whipped cream on top.
Curly bun appetizer pie
Ingredients:
250 g prepared yeast puff pastry
200 g soft feta (or cheese),
1 egg
1 yolk for greasing the cake
2 tablespoons of full-fat sour cream or cream for filling
fresh herbs (dill, parsley, tarragon, cilantro)
2 cloves garlic
2 tablespoons butter
1 tablespoon cream or sour cream for greasing the pie
salt, pepper, dry marjoram Preparation Prepare the filling:
Finely chop the greens.
Pass the garlic through a press.
Mash the feta (or cheese) with a fork.
Mix everything and add marjoram and ground pepper.
Beat the egg and, stirring gently, add to the filling along with sour cream (or cream).
The filling is ready.
Roll out the defrosted dough into a layer 3 mm thick.
Spread the filling evenly onto the dough.
Roll up the dough with the filling into a tight roll.
Cut the roll crosswise into 9 pieces.
Grease a round baking dish (diameter 20-23 cm) with butter.
We lay out the pieces of roll vertically, like stumps, and not too tightly to each other, so that the dough has room to expand during baking.
We place one piece of roll in the middle, and arrange 8 pieces around it.
Beat the yolk with a fork with a small amount (1 tablespoon each) of butter and cream.
Brush the surface of the pie with the egg mixture.
Bake at a temperature of 170-180 degrees. From about 35 minutes.
Serve the pie hot.
We serve drinks with the pie according to taste and availability. Easy to prepare
sweet cake "Holiday wreath"
for a cozy home family feast

Preparation
Ingredients for yeast dough
1 egg
0.5 cups milk
50 g butter
0.5 teaspoon salt
2 tablespoons sugar
10 g dry yeast or 30 g fresh
vanilla sugar
350-400 g of wheat flour - until the dough has a plastic consistency
Heat the milk to 36-38 gr. WITH.
We dilute yeast in it. Melt the butter in a water bath.
Grind the egg with sugar, salt and vanilla sugar. Add butter to the mashed egg.
Then add milk with yeast and flour to the mixture. Gradually adding flour and stirring, mix the dough.
The dough should not be tight - it should be soft and elastic and not stick to your hands.
Cover the dough with a napkin and leave to rise in a warm place.
If the yeast is good, you can continue working with the dough after 30-40 minutes.
In the meantime, let's start with the filling.
Filling ingredients
200 g dried apricots
200 g raisins
2 large apples
200 g nuts
50 g cognac
You can take any nuts: walnuts, almonds, hazelnuts, pistachios. Peanuts are also quite suitable.
In this case, walnuts are taken.
Peel the nuts, fry them in a dry frying pan and lightly grind them in a blender.
If we use pistachios, there is no need to fry them, because... they have already been fried before being sold.
In this case, we use raisins and dried apricots for the filling.
Instead of dried apricots, you can take prunes.
Wash the raisins and dried apricots thoroughly and scald with boiling water.
Cut the dried apricots into strips.
Thinly slice the apples. Add good cognac or rum and mix.
Let the filling sit for 5-10 minutes.

For now, let's get back to the test.
Roll out the dough thinly and cover it with nuts.
Of course, you could immediately add nuts to the fruit in the filling.
We spread the already infused fruit filling on top of the nuts. Roll the dough layer with the filling laid out on it into a roll.
We form a ring from the roll.
You can trim the edges of the roll a little so that they fit more evenly to each other, and form one or two buns from the scraps (so that the dough does not waste) and bake them along with the pie as a gift for the cook.
Cover the formed ring with a napkin and let it rest in a warm place for another 20 minutes so that the dough rises again.
After proofing, using a very sharp knife (so as not to crush the dough), carefully cut the outer edge of the ring, as shown in the photo.
Leave the inner edge of the ring uncut.
We carefully unfold each resulting piece around the radial line by 45-60 degrees, as shown in the photo.
Brush the pie with beaten egg or yolk and place in a preheated oven.
Bake for about 30 minutes at a temperature of 210-220 degrees. WITH.
While our “wreath” is baking, let’s prepare the sugar icing.
To do this, mix the juice of one lemon with 50 grams of powdered sugar. The ratio is approximate, because The glaze should have a consistency at which it can be spread on the cake, but not too thin, otherwise it will dry out and run off in sticky streams.
It is useful to add 1 teaspoon of cognac to the glaze.
For details on preparing sugar lipsticks, glazes and syrups, see page Sugar preparations.
When our “wreath” is sufficiently browned, remove it from the oven and pour hot glaze over it. Then let the cake cool and the glaze dry and harden.
DECORATION OPTION. You don’t have to cover the “wreath” with glaze, but let it cool under a folded towel, then sprinkle with powdered sugar through a strainer.
Decoration of kundums and pies
in the form of an envelope

Cut the rolled out dough into squares, put the filling in the middle, raise the corners and pinch the edges nicely.
This is how Kundums and different types of Pies and pies are decorated. Delicious puff pastries with cottage cheese and cottage cheese
Ingredients:
ready-made puff pastry without yeast (unleavened puff pastry) - 500 g
cottage cheese - 250 g
cheese - 250 g (depending on availability - feta cheese, feta, suluguni, Adyghe, hard, homemade, etc.)
eggs - 1 piece, loose egg for greasing
salt Preparation Thaw the puff pastry, roll out to a thickness of 4 mm and cut into 8 identical squares.
Preheat the oven to 180 gr. WITH.
Grate the cheese on a coarse grater.
In a bowl, mix cottage cheese, cheese, egg and salt (salt to taste depending on the salinity of the cheese). If the cottage cheese is sour, you can add 1/2 teaspoon of sugar.
If we mix with a mixer, stir briefly so that the mass does not become liquid.
Place the filling on the prepared squares.
We wrap the squares with envelopes, as shown in the photo, and pinch the edges well.

Cover the baking sheet with parchment or grease it with oil.
Place the puff pastries on a baking sheet and brush with beaten egg. Or you can brush with yolk, or yolk mixed with a tablespoon of milk. You don’t have to lubricate it at all, but the products will be less beautiful. When greasing, make sure that the egg does not fall on the side edges of the dough, otherwise it will not rise well during baking.
After brushing with egg, you can sprinkle with sesame seeds (to taste).
Place in the oven for approximately 35-40 minutes.
Let the finished puff pastries cool slightly (5-10 minutes) under a folded towel and serve warm. “Chicken in an envelope” pies
Ingredients:
packaging of ready-made unleavened puff pastry
300-400 g chicken fillet
1 carrot
2-3 onions,
1 tbsp. spoon of apple cider vinegar
spices for chicken - to taste
salt and pepper - to taste Preparation Prepare the filling: cut the chicken fillet into cubes, finely chop the onion, grate the carrots and mix everything with spices, salt, pepper and apple cider vinegar.
Roll out the puff pastry until you get a long rectangular strip 4-5 mm thick, which you then cut into 8 squares.
Place the filling on the dough squares and seal them into an envelope.
Place the finished envelopes on a greased frying pan or baking sheet and bake in the oven at 180 degrees. WITH.
After 25-30 minutes the pies are ready.
Serve hot or cold.Puff pastries
Ingredients:
500 g prepared unleavened puff pastry
200 g processed cheese (Yantar type)
1 fresh egg
200 g sausage, ham or boiled pork (or a 1:1 mixture of boiled sausage and ham)
3-4 green onions
0.5 teaspoon ground red pepper
2 tbsp. spoons of white sesame Preparation: Mix cheese with raw yolk (save the white for lubrication).
Cut the sausage and ham into small cubes, finely chop the onion, mix everything with the cheese mixture and add pepper.
The filling is ready.
Roll out the dough to a thickness of 5 mm, cut into 10x10 cm squares or small 10x12 cm rectangles.
Place the filling on each square, brush the edges with lightly beaten egg white, fold either diagonally or in half and carefully mold.
Press the edges of the pies with a fork so that they become ribbed.
Place the pies on a baking sheet lightly sprinkled with flour, brush with egg white, sprinkle with sesame seeds and bake at 180 degrees. From about 20 minutes until browning. Figured baked goods "Sunflowers"

You can choose the dough according to your taste. For example, you can take “Khrushchev’s” dough or another - see SCHOOL OF HOME PASTRY CHECKER.
The filling can also be anything. In this example, the filling is apples, sugar, cinnamon and plum pieces.
You should always keep in mind that not everyone likes cinnamon.
After cutting, the pie is greased with yolk, loosened with 1 tbsp. spoon of milk and 1/2 teaspoon of sugar. Sugar caramelizes when toasted and gives it a beautiful color.

Decorating the pie with curly pastry overlays

Cut out figures from the thinly rolled dough, roll up flagella, etc., lightly grease the contact surfaces of the dough with water, and place decorations on the pie. After proofing, brush the pie with beaten egg and bake.
Before serving, the pie can be decorated with apple slices.
The pie can be covered with a mesh of dough strands or strips with decorations placed on it.
TIP: if you want to make the pie brighter and more ruddy, add a little sugar to the egg or yolk to lubricate the pie (about 1/2 full teaspoon per 1 egg or 2 yolks) and whisk until the grains are completely dissolved.
Caramelization of sugar during baking will give the surface a beautiful bright color.
If the product is greased with less mixture in some places and more in others, after baking we will get a bright variety of colors.
For example, you can use a sugar-yolk mixture to make a congratulatory inscription on the pie.
You can also add suitable food coloring to the frosting mixture.

Pie with potatoes and cheese.
A pie with cabbage.

Pie with mushrooms and potatoes.
Pie with meat.

Fish pie.
Pie with apples.

Cottage cheese pie.

Wednesday, October 24, 2012 23:35 + to quote book

All of us, housewives, want our dishes to be not only the most delicious, but also to have a memorable appearance. It's not enough to learn to bake! If you know how to decorate them beautifully, then... then your family and friends will immediately appreciate it:0)

Making decorations for pies is a kind of “bakery sculpture”, which is almost impossible to do without interest, love and imagination.

Decorations can be used to add an attractive personality to each cake.

The main thing is that the decorations are spectacular, but their production is not too labor-intensive and does not distract unnecessary energy.
The edges of the pie can be decorated in various ways, I will show you some of them - the simplest ones that will not take much time:0)

So let's get started. Prepare the pie dough. Roll out a large ball of dough and place it in the pan.

Small tricks

* First of all, you need to carefully align the edges. Trim the edge of the dough with a knife and press it flat.

* Decorations for pies are made from the main dough, or a special butter dough (always containing sugar in the recipe) or grated dough (from flour, water and yeast, taken in arbitrary proportions) is prepared separately.

* Lightly rub the dough left for making decorations in flour so that it becomes stiffer and can hold the shape of the decoration.

* Moisten the edges of the pie so that the dough sticks together well. You can also wet your fingers with water, then the dough will definitely not stick to your hands.

* Decorations made and attached to the surface of the pie are greased with a light foam of whipped egg white, milk or just water before baking.

1. Edge decorated with a fork
Carefully trim the edges of the dough to the level of the edge of the pan in which the cake will be baked. Using a four-prong fork, press the dough firmly and evenly toward the edge of the pan. Walk along the entire border. You can make a continuous pattern, or you can do it at certain intervals. If the fork sticks, dip it in flour as needed.

2. Openwork spoon
Press the rounded tip of a spoon into the edge of the cake. Then lower the spoon and repeat, or use a smaller spoon that also has a rounded edge.

3. Wavy edge
Using scissors, trim the dough to leave about 1/2 inch over the edge of the pan and fold the edges of the dough under. Using your thumb and index finger, alternately squeeze about an inch of dough around the index finger of your other hand. Continue all the way around the edge.

4. Ribbed edge
Using scissors, trim the dough, leaving about 1/2 inch above the edge of the pan. Fold excess dough down. Place the index finger of one hand on the OUTSIDE of the curb. Gently wrap your index finger and thumb of your other hand in a “V” shape to create a frill.
Repeat the same around the entire edge. There should be 5mm between each frill.

5. Sharp serrated edge
Place the index finger of one hand on the INSIDE side of the curb. Grasp it tightly with the index finger and thumb of your other hand - you will get a groove.
Repeat the same around the entire edge of the pie. There should be 5 mm between the grooves.

6. Twisted rope
Place your thumb at an angle to the edge of the dough. Then grab the dough between your thumb and index knuckle. Place your thumb in the groove left by your index finger. Pinch.
Repeat the same steps around the entire pie.

7. Braids
The braid is prepared according to the size of the circumference of the pie, or, if the size of the pie is quite large, two braids are made according to the size of the semicircle of the pie.
* The easiest way is a single strip braid. Using a knife, cut the dough evenly along the edge and press down. Cut a long ribbon about 2 cm wide from the scraps of dough. Moisten the edge and press one end of the ribbon. Carefully twist it along the axis to form a beautiful spiral and press it to the edge again. Continue along the entire edge.

* A braid made of two strands. Roll out two identical pieces of scrap dough into thin strips.

Intertwine them together, twisting them into a rope to fit the circumference of the pie. Moisten the edges of the pie with water (or brush with yolk) and carefully lay the braid along the carefully pinched wet edge of the round or oval pie

* Three-stripe braid. Braids for decoration are braided from three thin round rolled flagella or narrow and long strips cut from dough. Take 3 long strips of dough of the desired width. Braid them. Moisten the edges of the pie crust with water and attach to the moistened edge.

Or place the finished braid on the pinched edge of the pie, greased with yolk, and slightly flatten it to secure the decoration to its surface.

8. Chess
Using a knife, trim the dough evenly around the edge. Using kitchen scissors, make approximately 1cm slits around the edges of the pie. Fold across one to the center.

9. Profile edges
Using a knife, cut the dough evenly along the edge and press down. You can cut out flowers or other figures from a layer of dough using special molds and decorate the pie with a composition of them.

Or you can make decorations yourself.

* Leaves. Trim the dough flush with the edge of the pan. Roll out a small piece of dough into a layer 2-3 mm thick, cut it into strips of the desired width and cut them into small or large diamonds. Give each diamond the shape of a leaf, using the blunt side of a knife to press out the “veins” on the leaves. The edges of the leaves can be slightly cut or left smooth.
If you have time, use a small pastry cutter to cut out decorative leaves from the scraps of dough.
Moisten the edges of the dough and press the leaves into place, slightly overlapping each other if necessary.

By the way, you can cut out other figures in this way: diamonds, hearts, stars.

Well, the base of the pie is prepared and beautifully decorated. All that's left to do is add the filling.

And bake our culinary masterpiece

A delicious pie becomes even more appetizing if you try and decorate the baked goods beautifully! And from dough, especially yeast dough, you can make such a beauty... You and I already know how to make a variety of buns and buns. Now let's learn how to decorate homemade baked goods to delight the family not only with the wonderful taste of the pies, but also with the chic appearance of the confectionery products.

Spikelets made from yeast dough

The simplest and most effective way to decorate an open yeast pie is to decorate it with a weave of “spikelets”.

So we divide the prepared butter yeast dough into two parts. Roll out the larger one into a crust, place it on a baking sheet (in a mold) and fill it with filling), and roll out the smaller one into a rectangle.

Its thickness is approximately 0.3-0.5 cm, the length is like your pie at its widest point, diagonally, from corner to corner.