Home Vegetables Tatar pies with dried apricots. How to make homemade pie with dried apricots. Tatar pie with prunes and dried apricots

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Tatar pies with dried apricots. How to make homemade pie with dried apricots. Tatar pie with prunes and dried apricots

The original dried apricot pie can be prepared for holiday table and everyday family tea parties. Sweet and fragrant dried apricot halves go well with the dough.

Easy baked goods yeast dough stuffed with dried apricots is prepared quickly enough.

For this you will need the following components:

yeast dough - 1 kg;
granulated sugar - ½ tbsp.;
dried apricots - 0.35 kg;
butter - 50 g;
flour - 50 g;
egg - 1 pc.

Step by step recipe:

Knead and divide the dough in half on a floured table.
Roll out one part and put it in a greased form so that the flour layer protrudes beyond the edges.
Brush the top of the crust with melted butter.
Evenly distribute clean, dried dried apricots.
Sprinkle with sugar.
On the second part of the dough, make a few cuts. Cover the item.
With the lower protruding parts of the dough, pick up the top layer and connect them.
Brush the pie with beaten egg.
Bake in the oven at 180°C for 30-35 minutes.

Ruddy and fragrant pastries both adults and children love it.

Layer cake with dried apricots

To create baked goods hastily components needed:

puff pastry - 0.35 kg;
dried apricots - 0.3 kg;
sugar - 2 tbsp. l.;
butter - 40 g;
shortbread cookies - 3 pcs.;
cinnamon - 7 g.

Step-by-step instruction:

Put dried apricots washed and dried with a paper towel on a slow fire, filling with water. Cook for 20 minutes.
Drain liquid. Combine with sugar.
Make a puree using a blender.
Roll out the dough into a thin layer.
Brush with oil, sprinkle with cinnamon.
Spread the sweet filling in a thick layer.
Spread the cookie crumbs evenly around the entire perimeter.
Use the rest of the dough to form the sides.
Bake at 190 °C for 20-25 minutes.

Cool and serve with warm and cold drinks.

With prunes

To do original pastries with dried apricots and prunes, you will need the elements:

butter - 260 g;
wheat flour - 480 g;
milk - 0.2 l;
dry yeast - 10 g;
dried apricots - 190 g;
prunes - 190 g;
sugar - 130 g.

Step by step:

Pour hot water over dried apricots. Prunes should only be soaked if they are dry.
Dissolve yeast in warmed milk on the stove with half a spoonful of sugar. Leave the dough for 20-25 minutes.
Add warm butter and sifted flour. Do elastic dough.
Separately from each other, make mashed dried apricots and prunes in a meat grinder or blender. Bring each of the fillings to taste with granulated sugar.
Divide the dough into 3 parts, roll each one thinly.
Put the first cake on the bottom of the mold so that the edges go beyond. Cover with plum filling. Put dried apricots on the next cake. Cover the dish with the last flour layer, pinching the edges.
Bake at 70°C for 30-35 minutes. Raise the temperature to 200 °C and bake for another 40 minutes.

Cut the finished product into portions and serve.

From sand dough

Tasty sand cake with an exquisite filling, you can cook for the holidays and for tea drinking with your family.

For dessert you need to take:

dried apricots - 480 g;
eggs - 2 pcs.;
sugar - 370 g;
butter- 150 g;
slaked soda - ½ tbsp. l.;
flour - 450 g.

Step by step recipe:

Grind dried apricots washed and cooked for 15 minutes on a blender.
Add butter, slaked soda and flour to the beaten mixture of eggs and sugar. Bring to a homogeneous state.
Divide the flour mass into 2 parts. Send one of them to the refrigerator, it will be the basis of the pie.
Leave the other one in the freezer.
Roll out the cold cake and put in a mold. Distribute the filling. Grate the dough from the freezer with the top layer.
Bake for 25 minutes at 170°C.

Lemon cake with dried apricots

It is necessary to prepare the components in the following quantity:

eggs - 3 pcs.;
lemon sugar - 160 g;
butter - 90 g;
dried apricots - 110 g;
lemon - 1 pc.;
flour - 160 g;
soda;
salt;
powdered sugar.

Step by step:

Extract the juice from a small lemon and strain through a fine sieve.
Finely chop clean and dried dried apricots.
Pour in citrus juice.
Melt and cool butter.
Pour the juice expressed from dried apricots into the eggs pounded with sugar.
For even distribution in the dough, you need to roll the dried apricots in flour.
Pour a mixture of flour, soda and salt into the egg mass, then add dried apricots.
At the last stage, pour in the melted butter, continuing to stir.
Bake at 180°C for 50-60 minutes.
When the cake has cooled, it should be decorated with powdered sugar.

Before serving, cut into small portioned rectangular pieces.

Cooking with apples

Not bad and quite original, dried apricots are combined with apples in baking.

For this meal you will need:

apples - 4 pcs.;
dried apricots - 7 pcs.;
green tea;
eggs - 3 pcs.;
sugar - 200 g;
condensed milk - 75 ml;
salt - a pinch;
flour - 160 g;
soda - 6 g;
lemon juice - 25 ml;
cinnamon;
lemon - 2 slices;
jam - 25 g;
butter - 50 g;
powdered sugar - 50 g.

Preparation method:

Pour washed dried apricots with green tea.
In small portions, stir the granulated sugar into the beaten eggs with salt. Add condensed milk.
Pour the cinnamon and sifted flour in parts, throw in the slaked lemon juice soda.
Mix the crushed lemon slices and jam with the main composition.
Pour into greased dough.
Cover with crushed apples and a few pieces of butter.
Cook in the oven for 30 minutes at 180°C.

Sprinkle cooled pastries with powdered sugar. Dried apricot filling for the pie turns out juicy, with original spicy notes.

How to bake in a slow cooker

One of the simple and quick ways cooking dessert is baking using a slow cooker.

For such a recipe you will need:

granulated sugar - 0.2 kg;
flour - 0.4 kg;
eggs - 2 pcs.;
cinnamon - 12 g;
walnuts - 60 g;
honey - 75 ml;
sour cream - 50 ml;
baking powder - 25 g;
milk - 120 ml.

Processes:

Pour boiling water over dried apricots for 15-20 minutes.
In a deep bowl, beat the sugar with the eggs.
Add milk with sour cream and honey.
In the resulting homogeneous mass, add flour with baking powder and cinnamon in portions.
Cut the dried apricots into small pieces and chop the nuts. Add filling to dough.
Cook in the "Baking" mode for 80 minutes.

A slightly cooled cake can be decorated with powdered sugar, chocolate, nuts, fruits and berries, if desired.

Dessert based on cottage cheese

Pies with curd base never get bored, because when adding new components, they immediately begin to play with new colors. Dried apricots are ideally combined with cottage cheese as part of a dessert.

Ingredients needed for cooking:

flavored tea - 1 tbsp.;
flour - 260 g;
eggs - 2 pcs.;
egg white - 1 pc.;
milk - 75 ml;
granulated sugar - 135 g;
cottage cheese with low fat content - 180-190 g;
powdered sugar;
butter - 130 g.

Step by step:

Pour dried apricots in a bowl with tea for 90 minutes.
Combine butter with flour and sugar.
Add milk protein.
Send the kneaded dough in cling film to the cold for 25 minutes.
Put the thin rolled cake into a mold.
Distribute dried apricots around the entire perimeter.
Mix cottage cheese until smooth with eggs and sugar using a mixer.
Pour the filling into the mold over the dried apricots.
Bake 55-60 minutes at 170°C.
Sprinkle the product with powdered sugar.

Such tasty and healthy pastries are especially relevant in families with children who do not always show a desire to consume cottage cheese and other dairy products.

No related content

You can cook a lot of dried fruits healthy drinks as well as baked goods. Baking with dried apricots, which gives it an unusual taste, is very tasty and fragrant. It goes well with yeast, sand and other types of dough.

simple recipe

Each housewife knows how to cook yeast dough, from which pies, bread, buns are prepared, but you can bake with it tasty pie with original stuffing.

You need to cook such a dessert at a temperature of 180 degrees, until it is browned and becomes golden.

Tatar pie with dried apricots

Balish is a classic Tatar pie with delicate stuffing from dried apricots. After cooking, it turns out to be dense, but at the same time remains soft and fragrant.

Ingredients:

baking powder;
0.2 liters of sour cream;
6 tablespoons of sugar;
a small pack of butter;
dried apricots - 0.2 kilograms;
flour - 0.6 kilograms.

Cooking time: 75 minutes.

Calories per 100 grams: 227 kcal.

Pour part of the flour into a container, add butter and grind everything well into crumbs, pour in sour cream, throw in a little salt;
Combine the remaining flour with the baking powder, add to the crumbs, knead the elastic dough, let stand for a while;
Wash dried fruits, put them in a blender bowl, add sugar and chop everything;
Put part of the dough on the surface of the mold, make sides, lay out the filling, cover with the remaining dough, press down the edges and make punctures with a fork;
Bake 45 minutes.

To make baked pies tasty, you need to choose good and tender dried apricots, but if it is a little dry, then it will definitely need to be steamed a little in hot water.

Pie with apples and dried apricots

Apples and dried apricots are the perfect combination for making pies that become fragrant, tender, and the dough melts in your mouth.

Ingredients:

apples - 200 grams;
200 grams of sugar;
flour - 0.3 kilograms;
4 eggs;
soda;
thickening milk - 70 milliliters;
dried apricots - 120 grams;
cinnamon;
powdered sugar;
lemon juice.

Calories per 100 grams: 207 kcal.

Wash dried apricots under running water, pour freshly prepared green tea over it;
Beat the eggs in a stable foam, put sugar, condensed milk in them and mix gently;
Pour flour into another container, put soda slaked with lemon juice, egg mixture and mix;
Pour the dough into a greased form, put the chopped dried apricots and the peeled and sliced apple;
Put in the oven for half an hour.

To make the cake look even more attractive, you can sprinkle it with sugar crushed with a blender.

Pie with dried fruits

It is very quick and easy to make a dried fruit pie. Such pastries are not only tasty, but also healthy, rich in trace elements.

Ingredients:

cinnamon;
raisins - 1 cup;
soda;
2 cups of decoction of dried fruits;
2 cups of sugar;
dried apricots - 200 grams;
salt;
200 milliliters of oil;
800 grams of flour;
lemon juice.

Cooking time: 40 minutes.

Calories per 100 grams: 230 kcal.

Pour oil into a bowl, add sugar to it and grind everything until smooth;
Wash dried apricots and raisins, pour hot water, cut into cubes and send to a container with oil;
Pour the decoction into the resulting mass, put soda, cinnamon, slaked with juice, mix, add flour;
Pour the dough into a mold and bake for 30 minutes.

After the cake is ready, it needs to be allowed to brew for a few minutes.

Shortcake recipe with apricots and cottage cheese

Delicate, shortbread pie with a fragrant filling of cottage cheese and dried apricots is a dessert worth preparing for your loved ones. Home baked goods prepared with love, with your own hands, always please with taste and appearance.

Ingredients:

0.5 cups of dried apricots;
1.5 cups of sugar;
margarine - 0.12 kilograms;
220 grams of flour;
eggs - 3;
soda;
2 cups cottage cheese.

Cooking time: 50 minutes.

Calories per 100 grams: 313 kcal.

Put cottage cheese in a blender bowl, pour a little sugar, chilled eggs and beat until smooth;
Wash dried apricots, cut into cubes, add to the filling and mix;
Mix softened margarine with a glass of sugar, soda and flour, grind;
Transfer most of the sand crumbs to a form covered with parchment, pour over the filling, sprinkle with the remaining dough;
Bake in the oven for 30 minutes.

It is best to serve pastries to the table cold. She needs to give a little time to brew, cut into pieces and put on a dish.

Baking with nuts and apricots in a slow cooker

Pumpkin pie with dried fruits is a healthy and fragrant dessert. You can bake it using a slow cooker, thanks to which you won’t even have to worry about it burning.

Ingredients:

pumpkin - 0.2 kilograms;
baking powder;
dried apricots - 0.5 cups;
eggs - 3;
nuts;
180 grams of sugar;
120 grams of flour;
semolina - 0.5 cups;
butter.

Cooking time: 80 minutes.

Calories per 100 grams: 255 kcal.

Peel the pumpkin pieces, cut into cubes and chop in a blender;
Beat sugar with eggs, add pumpkin puree;
Combine semolina, flour, baking powder and combine with pumpkin-egg mass;
Cut the washed dried apricots and nuts into pieces, put into the dough, mix, pour into a bowl, well poured with oil;
Bake in a slow cooker for 60 minutes in the "baking" mode.

When cooking baking in a slow cooker, you must also focus on its power. If the cake is still damp, then you need to bake it again, turning on the technique for 20 minutes.

You can cook from dried apricots delicious stuffing, interrupting it with sugar, but this requires only soft, large dried fruits without damage. Also, it can be cut into pieces and added to the dough, along with raisins, nuts, apples.

For the preparation of pies with dried apricots, it is best to choose high-quality dried fruits. They should not be too dried, but if they are caught, then before cooking they must be soaked in boiling water, which will make them softer.

To make pastries more fragrant, vanilla and cinnamon can be added during its preparation, especially if not only dried fruits are used, but also fresh ones.

All pies should be baked in a preheated oven so that they can be completely and evenly baked. Outwardly, they will be more attractive if they are decorated with a mesh, various patterns and braids from dough, which every girl can learn to make, if there is a desire. There are a lot of options on how to decorate pastries.

Dried apricots are a very useful and tasty dried fruit. Its positive effect on the body is associated with a high content of vitamin B5, which has a beneficial effect on the human immune system. Dried apricots are also a source of potassium, calcium, carotene and organic acids. In addition, the product is used in various types of pie fillings. There are a lot of cooking recipes. But every housewife is trying to find the recipe that will allow you to cook a dried apricot pie quickly and easily.

Required Ingredients

Pie with dried apricots is one of the favorite desserts of many sweet teeth, both children and adults love it. It can be baked as usual everyday table, and for the festive. Different options for the presented treats can be found in the piggy bank of each hostess. Despite its simplicity, dried apricot pie turns out to be very tasty and tender. It is necessary to properly prepare the following components in order for the recipe to fully open:

margarine - 200 g;
sour cream - 200 g;
flour - 500 g;
salt - 0.5 dessert spoon;
baking powder - dessert spoon;

You also need to take care of the filling, the recipe of which is simple, but surprisingly harmoniously combined with the base of the pie. We will need the following ingredients:

dried apricots - 250 g;
granulated sugar - 250 g;
butter - 50 g;
flour - 250 g.

Sequencing

The first step is to prepare dried apricots. It is thoroughly washed under running water and poured with boiling water, after which it is left for at least an hour. So dried apricots will steam well, and as a result we will get a juicy and tender filling.

Dough preparation

1. The recipe for making a dried apricot pie at the first stage involves kneading the dough. To do this, take margarine and grind with flour into crumbs. If 2 cups of flour is not enough, then you can add a little more. But here it is important not to overdo it. The dough should be the right consistency.

2. Next, add sour cream to the resulting mixture of margarine and flour. To do this, you need to take a separate container and, in turn, add sour cream and a mixture of flour and margarine in small portions. Then add baking powder and salt. If the dough sticks to your hands, then add another glass of sifted flour (add a little, so as not to overdo it). The prepared mass should be put in a cold place while we work on the filling.

Working with stuffing

1. To prepare the filling, you need to take soaked dried apricots, and pour the liquid in which it was soaked into a separate container - you will need this “compote” later: since the filling for baking with dried apricots will still be dry, you will need to mix it with the resulting compote. To grind dried fruits, you need to pass them through a meat grinder. Be sure to immediately rinse the meat grinder, otherwise the metal will be strongly oxidized after dried apricots.

2. Add granulated sugar to the filling, mix thoroughly. After that, you will probably notice that the filling turned out to be slightly dry. To eliminate the problem, it is worth adding a little of the liquid that you saved after soaking. If the filling is sufficiently moistened, it will be easier to spread it evenly on the dough, and after baking it will become softer and softer. It is important not to overdo it here, otherwise the liquid will leak out in the oven and your cake will be spoiled.

3. Then divide the dough into two unequal parts: one should be larger, the other smaller. First, roll out that part of the dough that is larger into a layer, put it on a prepared baking sheet. Distribute the filling on the resulting base. The second piece of dough is also rolled into a layer, cover the first layer with the filling with it and form a pie.

4. When you form a cake with dried apricots, you must carefully pinch the edges, otherwise, during baking, all the filling may leak out. Form a curly seam.

5. To decorate the pie, prepare the crumbs. Its recipe is also very simple: you need to grind the butter with flour. That's all. Sprinkle the cake well with cooked crumbs. Send the prepared pie for half an hour in an oven preheated to 180 degrees. After the specified time, remove the cake from the oven, wait until it cools down and serve with tea. This easy dried apricot pie recipe is sure to become one of your family's favorites!

Gubadia in the traditional version (sweet) is served with tea, but there are other delicious recipes, for example, with meat. This dish is a multi-layered closed pie round shape and refers to the Bashkir and Tatar (hebedia) national cuisine. Product set classic recipe includes dough (yeast/unleavened), eggs, rice, dried apricots, raisins, sweet cottage cheese, boiled in baked milk with butter (kurt, kyrt, korot, kort, kurut - various names for this cottage cheese).

Traditional Tatar dish

Tatar Gubad is among traditional dishes at the wedding. It is believed that a girl who has learned how to properly cook this dish is ready for marriage.

Dough Ingredients:

eggs - 1 pc.;
flour - 300g;
butter - 50g (+ 30g for mold lubrication);
milk - 100 ml;
salt - a pinch;
sugar - 15g;

long-grain rice (raw) - 1 cup;
sugar - 120g;
milk - 120 ml;
court - 300g;
dried apricots (handful) - 1 pc.;
raisins (not soaked) - 1 cup;
eggs - 5 pcs.;
butter - 350g;
salt - to taste;

butter - 50g;
flour - 100g;
sugar (can be regular or vanilla) - 0.5 tablespoons;

kyrt (for 400-500g of ready-made red curd):

milk - 2l;
ryazhenka / katyk - 0.5l;
sugar - 4-5 tablespoons.

Since it is extremely difficult to prepare the exact required amount of kurut, because a lot depends on milk, therefore this recipe is calculated with a margin. With ready-made cottage cheese, if it remains, you can bake it or just serve it with tea.

It is better to prepare the court yourself, adhering to the following recommendations:

When choosing milk for the court, preference should be given to homemade, draft or store-bought in ordinary plastic bags, since it curdles faster and better.
Milk is poured into a refractory container with a thick bottom and walls and brought to a boil, after which ryazhenka or katyk is added to it.
After the milk curdles, the heating of the stove decreases, while stirring, everything is cooked until the excess liquid has completely evaporated. Since this is a rather long process, the whey can be carefully drained using a sieve. but traditional recipe gubadia implies the first longer way.
When most of the whey has evaporated, and it will only cover the curd, sugar is added. When stirring over low heat, the curd is brought to the desired consistency: dry without liquid, formed in lumps, and not pasty. The name “red” cottage cheese got its name because of the color, which, of course, is more like brown or the color of baked milk, fermented baked milk.

Video: How to cook kyrt

While the delicious curd mass is cooling, you can begin to prepare the other ingredients of the filling, directly to the preparation of the pie. Instructions on how to cook gubadia at home:

Pre-prepared crumbs for sprinkling baking: sifted flour is mixed with sugar (the amount is indicated in tablespoons) and butter, frayed until crumbs form. Put in the refrigerator.
Washed rice is soaked in hot water for half an hour (you can reduce the time by 10 minutes). Prepared rice is poured into salted boiling water (2-3 liters) and boiled at a strong boil for no more than 7 minutes, after which it is leaned back into a colander.
Raisins are carefully sorted: the stalks and spoiled raisins are removed. Together with dried apricots, it is poured with hot water to swell. After 15 minutes, leans back in a colander.
Sifted flour is poured into the container in which the dough will be kneaded. Then an egg, salt, sugar are added to the milk - mixed. The resulting mixture is poured into flour, the dough mass is kneaded with a soft and elastic consistency. It is not necessary to use this particular dough recipe for gubadia, you can cook yeast.
The oven heats up to 180C. Meanwhile, grease a baking dish with butter.
One half of the dough is rolled out into a large layer and laid out in a mold so that its edges are long enough to overlap (they should hang from the edges of the mold).
A thin layer of rice is laid out on top of the layer, which is covered with a court on top. Then again a layer of rice, after which there are chopped eggs, again rice and at the end dried fruits. Pieces of butter are placed on top (if desired, you can simply pour melted).
The second half is rolled into a layer, which covers the filling, the edges are pinched. On the top, punctures are made in several places with a fork or toothpick. Then everything is sprinkled with previously prepared crumbs.
Sweet gubadia is baked for about 50 minutes. If it's browned a lot but not yet baked, you can cover it with damp paper.

Ready-made pastries are removed from the mold and, after cooling, are served with tea. He is very handsome on the cut, which is proved by his numerous photos.

Traditional Bashkir dish recipe

The Bashkir Gubadiya is not much different from the Tatar one, and is also prepared in various variations. This is not necessarily a traditional set of products, this layered cake may include chopped meat, prunes and others. Consider one of the most delicious recipes- with meat.

Ingredients:

flour - 1.2 kg;
eggs - 8 pcs.;
ghee - 100g;
butter - 200g;
cream - 1 glass;
rice - 1.5 cups;
onion - 1 pc.;
minced meat (beef) - 500g;
sugar - 1 spoon;
raisins - 200g;
court - 250g;
salt - 0.5 tablespoons.

The cooking process includes several stages, but is somewhat simpler previous version. In the photo, this cake looks very appetizing. Step by step cooking looks like this:

2 eggs are driven into a container for kneading dough, cream and 100 g of melted butter are poured. Then add a tablespoon of sugar and half a spoon of salt. After mixing, a kilogram of pre-sifted flour is added in parts. The dough is kneaded until it begins to lag well behind the hands and the walls of the dish. Covered with a towel, it is left for a while (while the rest of the products are being prepared).
Like gubadia with a court, this pie recipe includes crumbs: butter (100g) is mixed with flour (200g) and ground until crumbs form.
Rice is boiled in the usual folding way: in a large amount of salted water until tender, followed by leaning into a colander.
Chopped onions are fried together with minced meat in a pan until almost cooked. Salted to taste.
Hard-boiled eggs are peeled and finely chopped.
Raisins are sorted, poured with hot water, leaned back in a colander after 15-20 minutes. Filling ingredients are ready.
The dough is divided into two parts (1/5 and 4/5). Most of it is rolled out into a thin layer, which is laid out in a baking dish, previously oiled (the edges should hang down from the form).
On the bottom, covered with dough, the filling is laid out in layers in the following order: rice, court, rice, minced meat, rice, egg crumbs, rice, raisins.
The remaining dough mass is rolled out into a round-shaped layer, which covers the filling. The edges are pinched, the top is sprinkled with crumbs.
Gubadia pie is baked for about 50 minutes at a temperature of 180-200C (the oven is preheated to the specified heating).
The finished dish is served hot.

It should be noted that the court can be excluded from the set of products, then you get delicious salty pastries with a filling of meat, rice and eggs that is more familiar to a Russian person.

Simplified recipe for this pie

Since you don’t always have several hours of free time to prepare this dish, but you want to treat yourself and your family, you can use simple recipe. This raisin pie is prepared in just one hour, and servings are enough for 6 people.

Ingredients:

unleavened dough (ready-made, store-bought) - 0.8 kg;
raisins - 350g;
butter - 400g;
court (factory-made or homemade) - 200g;
rice - 800g;
eggs - 6 pcs.

In this version of the pie, not only the set of products is simplified, but also the preparation itself. Scheme:

Rice is boiled in a large amount of water until tender (can be until al dente, applicable to pasta- almost ready, but still crunchy on the teeth). That is, rice should be crumbly and a little undercooked so that when baking it does not turn into a viscous porridge.
The raisins are sorted out, washed under hot water (saves the time required for pre-soaking). It can be mixed with dried apricots, if available, but this is not at all necessary.
Hard-boiled eggs are peeled, finely chopped.
The dough is divided into two unequal parts (about 1/5 should be left for the “lid”). A large piece is rolled into a layer and placed on a greased form.
On this layer, the filling is laid out in layers in the following sequence: rice, red cottage cheese (court), rice, testicles, rice, raisins.
From above, the filling is poured with melted butter and covered with a layer, which is rolled out from the remaining dough. The edges are pinched.
Gubadia with rice is baked until cooked at 200C. It is removed from the mold and served to the table after cooling.
Despite the fact that crumbs are not provided in this recipe, it is better to use it anyway. To prepare it, you will need oil and flour in a ratio of 1: 2 (for example, 50 g of the first ingredient and 100 g of the second): the products are ground until an oily crumb is formed. Sprinkle the cake with it, of course, before baking.

Video: Gubadia wedding cake with a court - a recipe from a Tatar chef

Each housewife bakes this delicious cake in her own way, prepares dried apricots for it in different ways. We have a collection of 10 of the fastest and most delicious pies!

350 gr. butter or margarine,
350 gr. low fat sour cream
6-7 art. wheat flour
2 teaspoons baking powder
1/3 teaspoon salt
400 gr. dried apricots,
1 st. Sahara.

Rinse the dried apricots and pour boiling water over them.
Grind the softened butter with half the flour into crumbs.
Add sour cream to the crumbs and mix, salt, gradually add the flour sifted with baking powder and knead a soft, elastic dough (the dough should not stick to your hands). Cover the dough with a towel and let it rest for 20 minutes.
Remove the dried apricots from the water and grind with sugar in a puree using a combine or a meat grinder, add a little water to the puree in which the dried apricots were soaked to get a mass of thick sour cream consistency.
Divide the dough into two parts (one should be slightly larger than the other), roll out the larger one into a layer with a diameter of 34-36 cm and put it in a mold or on a baking sheet, put the filling on the dough in an even layer and cover with the remaining dough rolled into the layer. Fasten the edges of the pie, prick the pie with a fork (you can grease the pie with milk and sprinkle with sugar), put in an oven preheated to 180 degrees and bake for 40-50 minutes.
Allow the finished cake to cool slightly, sprinkle with powdered sugar and serve with tea.

Recipe 2: Pie with dried apricots and prunes

150 grams of flour
5 medium eggs
230 grams of sugar
1 sachet of baking powder,
3 tablespoons cocoa powder
50 grams of butter,

1.5 cups sour cream
200 grams of sugar
200 grams of dried apricots,
200 grams of prunes,
100 grams of raisins,
250 grams of walnuts,

chocolate icing and decoration:

100 gram dark chocolate bar,
50 grams of chopped walnuts.

First, make the base of the cake - a chocolate biscuit. Preheat the oven to 180 ° C. Beat the eggs with sugar until a fluffy white mass is obtained, add flour, baking powder, cocoa and knead batter for chocolate biscuit. Pour the batter into a buttered round shape (I use a rough frying pan) and bake in the oven until tender, about half an hour. Prepare raisins, dried apricots and prunes - steam with boiling water for ten minutes and dry.

From finished cake carefully cut off the top (round pancake 1 centimeter thick). Remove the crumb from the lower half with a knife or spoon, leaving the walls no more than one centimeter thick. You should get a "cast" of a biscuit baking dish.

Put the extracted crumb into a separate large bowl.

Whisk sour cream with sugar. Finely chop dried apricots, raisins, prunes, chop nuts, pour it all into a bowl with crumb, add whipped sour cream and mix well.

Stuff the bottom half of the pie with the mixture.

Melt a bar of chocolate in a water bath. Finely chop the walnuts. Cover the stuffed half of the pie with the cut off top and pour over it with chocolate icing.

Sprinkle the pie with chopped nuts while the icing is still hot and let it set.

P.S. The amount of cocoa powder added to the dough can be reduced by a third. I use different nuts every time: walnuts, almonds, peanuts, hazelnuts, or a mixture of them. Instead of raisins, it is quite possible to add the same amount of dried apricots or prunes. I sometimes use white cream pastry cream to decorate the cake.

Recipe 3: lemon pie with dried apricots and raisins in a slow cooker

Very tasty homemade pie in a slow cooker with lemon flavor, inside which there will be raisins and pieces of dried apricots. The aroma while baking is simply amazing.

butter - 150 grams;
sugar - 150 grams;
eggs - 4 pcs.;
lemon peel - 1 pc.;
lemon juice - half a lemon;
flour - 200 grams;
baking powder - 5 grams;
raisins, dried apricots -70 grams.

Take softened butter. If butter is not available, then of course it can be replaced with margarine. Personally, I prefer to use butter in baking, then the cake will definitely taste better.

Add sugar. Mix until the creamy sugar mass becomes a homogeneous mass.

Crack the eggs into a bowl, mix and pour into the sugar-butter mixture.

My lemon, pour boiling water over it and wipe it dry. Using a grater, remove the zest from the lemon.

Cut the lemon into halves. And squeeze the juice from the lemon, only so that the bones do not fall into the dough. Mix the dough with lemon juice and zest.

Add the baking powder to the flour, sift this mixture and add to the dough. We mix.
Pour raisins and dried apricots with boiling water and let stand. Then we wash. Cut the dried apricots into pieces. We roll raisins and dried apricots in flour, we do this so that they do not fall to the bottom of the lemon pie, but spread around the entire perimeter.

We grease the container from the multicooker with oil so that the cake does not stick to the mold during baking. Pour the dough into the mold and put back into the slow cooker. We turn on the multicooker in the baking mode for one hour.

When you hear the signal that the cake is ready, let it stand for a while and cool. We turn the container from the multicooker so that the cake falls neatly onto a plate. Lemon pie with raisins and dried apricots it turns out with a certain sourness. If you want to add a sweet note, then you can cover the top of the cake with sweet jam.
Cut the pie into pieces and serve warm and fragrant tea. Happy tea!

Recipe 4: yeast cake with dried apricots

water 6 tbsp. l.
pressed yeast 30 g
mayonnaise 4 tbsp. l.
vegetable oil odorless 4 tbsp. l.
eggs 2 pcs
sugar 2 tbsp. l.
flour 2.5 stack. or a little more
raisins 200 g
dried apricots 200 g

Dilute the yeast with warm water, add sugar, a little flour and let the yeast “earn”. Add eggs, mayonnaise, vegetable oil, salt to the risen yeast and mix the flour to form elastic dough. Put it on the rack.

Rinse dried apricots, if necessary, pour boiling water

Prepare raisins

The risen dough was divided into three parts. I laid it in the form, missed the filling with the 1st and 2nd layer.

Cut each triangle in the middle through all the layers and turn through the middle.

this is what the broken pieces look like.

Put the cake on proofing

The cake has risen - grease with an egg and it's time to bake.

The pie is ready!

Recipe 5: Tatar pie Balish with dried apricots

The cake turns out quite dense, but soft. Dried apricots are used as a filling. If the dried apricots are dry, then it must first be soaked in hot water, rinsed thoroughly and, when twisted with sugar, add a little water in which the dried apricots were soaked (so that the filling is not dry).

For test:

butter 250 g
sour cream 250 g
flour 640 g (4 cups)
salt 1 small pinch
baking powder 1 tsp

For filling:

dried apricots 200 g
sugar 240 g

Sift half the flour into a bowl, add soft butter. Grind into crumbs. Add sour cream and salt, stir. Combine the baking powder with the remaining 2 cups of flour, add to the dough.

Knead soft dough, which should not stick to your hands. If needed, you can add a little more flour. Let the dough rest for 15 minutes.

Rinse dried apricots

Mix together with sugar into a homogeneous mass.

Divide the dough into two unequal parts. Roll out most of it into a baking dish or on a baking sheet. Spread the filling evenly
Put the second part of the dough on top, also rolled into a layer. Fasten the edges. Prick the pie with a fork. You can sprinkle the top of the cake with sugar.

Bake for 30-40 minutes at 180 degrees.
Carefully cut the finished cooled cake into portioned pieces and put on a dish.

Recipe 6: Gubadia pie with raisin rice and dried apricots

For test:

Sour cream - 1 cup
Egg - 1 pc.
Salt, sugar to taste
Tea soda slaked with vinegar - half a teaspoon
Vegetable oil - 2 table. spoons

Fresh dough, on sour cream. The dough is kneaded not very long, at the end of kneading add vegetable oil. We divide into two parts, a larger one and a smaller one. We roll out the larger part into a cake and put it on a wide pan so that the edges of the cake hang a little.

For filling:

Rice - 200 g
Court - 300 g
Eggs - 2 pcs.
Raisins - half a glass
Dried apricots, prunes - a glass
Butter - 100 g
Sugar - 100 g

For the filling, you need to prepare the products: boil a glass of rice in salted water, let it drain. Hard boil two eggs. Rinse and dry raisins, prunes and dried apricots.

Here is the secret ingredient.

The filling is laid out in layers. First, a third of the cooked rice, on top of it the whole kyrt, sprinkle with sugar (the amount depends on taste preferences) and put butter in pieces.

On dried apricots and prunes again a layer of rice, all the raisins on top. on raisins pieces of butter and sugar, again to taste.

We cover all this abundance with a second cake and pinch along the edges.

final chord - dressing.

Mix a tablespoon of flour and sugar with half a teaspoon of butter and grind with your hands until a loose mass is formed. Sprinkle it with Gubad.

We send the pan to the oven for 30-45 minutes and bake at a temperature of 190-200 degrees.

Bon appetit or Ashlarigyz tyamle bulsyn! 🙂

Recipe 7: Sand Pie with Dried Apricots

Wheat flour - 200 grams
Butter - 125 grams
Soda - 0.5 teaspoon
Cottage cheese - 400 grams
Chicken egg - 3 pieces
Sugar - 300 grams
Dried apricots - 100 grams
Ginger - 0.5 teaspoon

To prepare a delicious shortbread pie stuffed with cottage cheese and dried apricots, you must first prepare the filling itself. To do this, combine the cottage cheese with sugar (fifty grams of sugar will be enough), beat in the eggs and mix everything until smooth (the sugar crystals should completely dissolve). In order not to delay the process in time, it is convenient to use a mixer or blender for this procedure.

Cut the dried apricots into small pieces, add to the curd mass. Add some ground ginger as well and mix well.

In a separate container, carefully rub the softened butter with the remaining sugar. Cream margarine can be used instead of butter.

Add sifted soda wheat flour, mix well. The mass should turn into loose crumbs. Cover the baking sheet with parchment paper, pour half the dough onto the baking sheet, level the surface.

Put the curd filling on top, also gently level the surface.

Spread the rest of the dough in an even layer over the filling.

Put the baking sheet with the pie in the oven preheated to two hundred degrees, bake for half an hour. Ready pie with the filling of cottage cheese and dried apricots, first completely cool, and only then cut into portions and serve. Bon Appetit!

Recipe 8: Pie with Dried Apricots and Nuts

dried apricots - 400 g
walnuts - 100 g
chicken egg - 2 pcs.
sugar - 100 g
milk - 50 ml
wheat flour - 200-250 g
baking powder for dough - 1 teaspoon salt

Pour boiling water over the dried apricots, leave for 15 minutes, drain the water. Cut dried apricots into large pieces

eggs, sugar, milk, flour, salt and baking powder mix and knead a thick (but not tough) dough

add dried apricots and walnuts to the dough, mix (sort the nuts, DO NOT chop)

put the mixture in a greased baking dish, you can sprinkle the cake on top walnuts

Bake a pie with dried apricots and walnuts for 30 minutes at 180°C. Bon appetit!

Recipe 9: Pie with cottage cheese and dried apricots

Ginger - 0.5 tsp (ground)
Dried apricots - 150 g
Margarine - 250 g
Wheat flour - 500 g
Sugar - 300 g
Soda - 1 tsp
Curd - 500 g
Egg - 4 pcs

First, we start preparing the dough for the pie. The dough itself does not need to be kneaded, it will be in the consistency of crumbs. To do this, take margarine room temperature. Sift wheat flour. Add chopped margarine to it.

And we start to grind. Make sure that the margarine does not stick together and do not get pieces of dough.

Then add sugar (250 grams) and soda. We continue to grind. The result is a bulk mass that must be sent to the refrigerator at the time of preparation of the filling. This will help the margarine keep its consistency. If it is left in a warm place, then the dough may stick together, which we do not need.

The filling for the pie should be tender, smooth and juicy. To do this, beat the cottage cheese with 50 grams of sugar and eggs in a blender bowl. To make it easier to whip the mass can be divided into several parts.

The result is a beautiful curd mass.

In which we add ground ginger and pre-washed and slightly chopped dried apricots. We mix everything.

We prepare a baking sheet. Since there are a lot of fillings and dough too, the form must be taken in a large size, preferably with high sides (the cake rises during baking). We cover the form with parchment paper. We take the crumbs out of the refrigerator and half fill the bottom of the baking sheet evenly.

We also apply the filling evenly over the entire crumb.

And beautifully sprinkle on top curd filling the second half of the crumb (dough). We send it to the preheated oven for half an hour to bake. We bake at a temperature of 170-180 degrees. We take it out of the oven. Eat completely chilled.