Home Meat Viennese cookies with apple jam. Viennese cookies with jam - classic step-by-step recipe with photos. Viennese sablé cookies

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Viennese cookies with apple jam. Viennese cookies with jam - classic step-by-step recipe with photos. Viennese sablé cookies

What can a young housewife cook for dessert? What recipe would be suitable for any novice cook? No need to think twice: of course, these are Viennese cookies! Everything ingenious is simple: shortcrust pastry plus jam, and the result is a masterpiece! A crumbly, crispy, satisfying, and, most importantly, economical (which is very important for a young family) dessert, made with your own hands, will please everyone. And it bakes in the oven very quickly.

First, about the filling. There can be many options. Of course, the thicker the jam, the better, as it will not spread. But liquid jam, in fact, can be turned into thick jam. True, this will take time. You need to pass it through a medium strainer. Whatever remains on top will go to the filling. This needs to be done several times, because the goal is to get 200–250 grams! The more sour the filling, the greater the contrast will be felt: sour - sweet, the more piquant the taste will be. In general, it is better to take currant or plum jam and apple or pear jam. Even berries grated with sugar will do. And how delicious the lemon or apricot filling is! As they say, it's a matter of taste.

200 grams of vegetable oil (you can use 200–250 grams of margarine or butter),
2 medium sized eggs
1 cup sugar or powdered sugar,
4–5 cups flour,
1 teaspoon (level) baking powder or 0.5 teaspoon soda,
1 pinch of salt,
1 pinch of vanillin,
200–250 grams of jam, marmalade or marmalade, preferably thick, preferably sour.

Cooking method

In a deep bowl, whisk 2 eggs with 1 cup sugar until the sugar is completely dissolved. It will be easier with powdered sugar. An important point: if the jam is not sour (strawberry, strawberry, raspberry), use about a quarter less sugar, otherwise it will be too sweet. And also, using a mixer is much easier and faster, since the result should be a mass of homogeneous consistency.
Add 200 grams of refined vegetable oil to the resulting mixture and beat thoroughly again. If you take 200 grams of margarine or butter, then you must first melt it on the stove or in the microwave.
Add a beaten mixture of eggs and sugar to sunflower oil (melted margarine, butter), add a pinch of salt, a pinch of vanillin. Mix well again.
Sift the flour in a heap, add 1 teaspoon of baking powder (0.5 teaspoon of soda).
Add flour, but not all at once, but gradually adding as needed. Mix with your hands. You also need to knead the dough thoroughly. The result should be a fairly stiff, elastic dough that does not stick to your hands. Thus, all the flour may not be needed.
Separate a third of the dough, wrap it in cling film, and put it in the freezer for 25–30 minutes.
Meanwhile, line a baking tray with baking paper or foil.
Use the remaining dough to form a cookie base 5–7 millimeters thick. You can, of course, roll it out, but this dough crumbles a lot, so it’s much easier to spread it on a baking sheet with your hands.
Place 200–250 grams of jam (marmalade, marmalade) on the base. The sides of the base on the baking sheet should be slightly raised.
Remove the cooled (maybe already slightly frozen) third of the dough from the freezer. Grate it on a coarse grater (directly above the workpiece and as thick as possible) onto the filling.
Preheat the oven to 180–190 degrees. Send the workpiece there for 25–30 minutes. It should brown slightly. You can’t overcook it in the oven, as the baked goods will simply become hard.
Remove the finished cake from the oven, let it cool, then cut into portions (rectangles, squares, whatever you like). If desired, sprinkle lightly with powdered sugar.

So the vegetable oil cookies are ready! And how quickly it baked! Probably because the recipe turned out to be simple and the products were the most common, accessible to any family. If you don’t cut the baked goods, you will get a pie that is simple and very tasty! It is also called grated pie with jam. So, the recipe is the same, but the dessert is different. By the way, this pastry is especially good with milk, kefir, and any other fermented milk products. But this is what anyone likes.

Viennese cookies have become something of a national dish in Austria. Initially, it was one of the types of strudel - a traditional dish of the Germans and Austrians, and now you can try it in almost any city cafe. How to make Viennese cookies? What's his recipe? The original version uses butter, but what happens if you cook these cookies with vegetable oil? You may not have any butter on hand. The good thing is that shortbread dough can be made in different ways. In any case, it's worth experimenting!

Bon appetit!

The recipe for Viennese cookies is simple, as is the set of products that will be required to implement the plan. Its taste and aroma will amaze any gourmet! The good thing about these cookies is that they allow you to experiment. For example, instead of butter, you can use simple margarine, and instead of homemade jam, store-bought jam or confiture. It is important that your jam (jam) is not liquid. Give preference to the candied version of the sweet.

What products are needed for Viennese cookies?

To bake these cookies, you will need the following set of products:

butter (margarine) – 1 pack;
chicken eggs – 2 pcs.;
sugar – 250 g;
flour – 0.5 kg;
soda – 0.5 teaspoon;
jam – 1 glass.

How to prepare the dough?

To make Viennese cookies really tasty, you will need shortbread dough, which is very easy to prepare.

Melt the butter in a water bath or in the microwave, or chop it with flour while it is cold. Butter can be replaced with margarine.
Break the chicken eggs into a separate bowl, add sugar, mix everything well, add a little soda.
Cool the melted butter and add it to the sugar-egg mixture. Mix.
Sift wheat flour through a sieve. Pour it into our mixture little by little and stir constantly. It is important to stir with a spoon until it becomes difficult to do this, then you should start kneading the dough with your hands. As a result, we should have an elastic dough without lumps that will not stick to our hands.
Divide the prepared dough into two parts: large and small. The smaller part should be wrapped in cling film or put in a bag and placed in the freezer for 20 minutes. Place baking paper on a baking sheet, take most of your dough and distribute it over the baking dish, do not press it so that the dough does not turn out tough.

A simple recipe for Vienna cookies

Now you know how to make Viennese cookies at home. It is better to serve the baked goods slightly cooled, but warm, with tea or coffee or milk. This tasty and appetizing delicacy will become a regular on your table and will delight your family, relatives and close friends!

There is nothing better for tea than tasty, aromatic and very appetizing “Viennese cookies”. It is prepared very simply and quickly. All you need to do is quickly knead the shortbread dough and get a glass of jam. In principle, you can use any jam, but sweet and sour is better, for example, currant jam, raspberry jam, cherry jam, etc... In the photo are Viennese cookies with cherry jam. Be sure to try this recipe and please your kids with unusual cookies.

Ingredients:

dough:
3 cups flour
5 tbsp. Sahara
1 tsp baking soda without a slide
200 gr. butter
3/4 cup sour cream or kefir
1 egg yolk
filling:
1 glass of jam

First of all, let's prepare the shortbread dough. To do this, measure out three glasses of flour, use a glass with a volume of 250 ml. Do not confuse volume and weight; do not forget that one glass contains 160 grams. flour - this is for those who weigh flour.
Add sugar and baking soda. Mix. Take the butter out of the refrigerator and cut it into fairly small pieces. Add butter to the rest of the ingredients.

Roll the butter in flour, then quickly rub the butter and flour together with your fingers. Grind until you get coarse crumbs, this takes 3-4 minutes. We do this quickly so that the butter does not melt.

Mix the yolk with kefir or sour cream, and then add to the flour. Using a spoon, rub the liquid into the flour crumbs. Gradually the flour becomes moistened and begins to resemble a kind of dough.

Using our hands, we quickly form two balls - one large for the base and the second small for topping. If the dough does not want to mold, then add literally a tablespoon of cold water.

We wrap the buns in food-grade plastic. We put the big one in the refrigerator, and the small one in the freezer. To make a small piece of dough freeze faster, you can flatten it into a flat cake. Chill the dough for 30 minutes.
We take out a large bun from the refrigerator and roll it into a thin cake (0.5-0.6 cm). To make your life easier, roll out the cake on parchment paper, this will make it much easier to transfer it to the baking sheet. To prevent the dough from sticking to the rolling pin, lightly sprinkle it with flour.

Transfer the cake along with parchment paper to a baking sheet. Then spread a thin layer of jam on the dough. If the jam is too liquid, then strain the syrup. Since I used cherry jam (pitted), I had to chop the cherries a little first.
We take out the second piece of dough from the freezer, rub it on a coarse grater, while simultaneously distributing the crumbs over the entire surface of the crust of our future Viennese cookies.

Place the baking sheet in a well-heated oven, which should be turned on in advance. Place the baking sheet in the middle position so that the cookies bake on the bottom and brown on top at the same time. Bake cookies for 20-25 minutes at a temperature of 170-180 degrees. We monitor the readiness of the cake. If the jam contains little moisture, the cake can cook much faster.

Remove the crust from the oven and let it cool. We cut the warm or already cooled cake with a sharp knife into squares, diamonds or triangles - whichever you like best. Transfer the cookies to a plate or tray. We serve very beautiful and appetizing Viennese cookies with jam for tea.

By the way, you get incredibly tasty and aromatic cookies baked like Vienna cookies if you put them in

The classic recipe for Viennese cookies can be found in almost all cookbooks, and they are incredibly easy to prepare. Many people have been familiar with the taste of this pastry since childhood; these cookies were a regular in Soviet cuisines and are known as grated pie, and even today they are a frequent guest on the table. A delicate shortbread delicacy with crumbs, a layer of sweet and sour jam and powdered sugar will not leave anyone indifferent.

Many people like to use this recipe to recycle unused jam. You can use any jam, but if you have jam from large pieces, then it is better to chop it first. And if the jam is very liquid, then it needs to be thickened, a teaspoon of corn starch will do for this, mix it thoroughly with the jam or jam.

I suggest preparing Viennese cookies with jam according to our recipe with photos, following our detailed instructions. Even a novice housewife can cope with this task, and the cookies will turn out crumbly and very tasty.

Taste Info Cookies

Ingredients

butter – 120 g;
yolk – 2-3 pcs;
powdered sugar – 100 g (+ for sprinkling);
flour – 250 g;
baking powder – 1/2 tsp;
vanillin – 1 g;
blackcurrant confiture – 400 g.

How to make classic Viennese cookies with currant jam

Beat the butter at room temperature or slightly warmed in a water bath until white. If you use a mixer, then its speed should be minimal. So, our oil will not get a dense consistency.

Add the yolks and beat again, the beating speed should be low, as before, so that the mass does not turn out too dense.

Now add powdered sugar - its texture is more delicate than that of granulated sugar. But you can always use finely ground sugar as well. For flavor, add a small amount of vanillin to the powdered sugar (enough? a teaspoon of vanilla sugar or vanilla on the tip of a knife).

Sift the flour through a sieve to make the dough fluffier, add baking powder and mix everything with your hands or a fork. There is no need to achieve too much uniformity.

Add flour mixed with baking powder into the sugar-butter-egg mixture in small portions. First, mix everything with a fork, then beat it with your hands. There is no need to over-fill the dough with flour; it should be light, crumbly, homogeneous, tight and buttery.

Form a ball from shortcrust pastry. Then we separate a third from the total mass of the dough, you can take a little more than half for sprinkling. Roll most of it into a ball and reserve. We also form a ball from the separated small amount of dough and put it in the freezer for 20 minutes.

We distribute the rest of the dough with our hands into the oiled pan, forming the sides (I have a baking pan measuring 18*27 cm). I usually use a rolling pin first and then finish the shape with my hands (or rather fingers). Even if the filling is denser than jam, it will still spread under high temperature. Leave the dough on the tray to proof for 15–20 minutes. It is necessary!

After 20 minutes, grease the dough with blackcurrant jam filling. For the filling you can use any fruit or berry preserves, jam, marmalade, cottage cheese.

After the filling is placed, take the remaining dough out of the freezer and grate it using a grater with large divisions. Distribute the grated crumbs evenly over the surface of the mold.

Place the pan in an oven preheated to 180 degrees, but bake at 160 degrees for approximately 30 minutes. To do this, you need to reduce the heat after putting the pan in the oven. Check the progress of cooking periodically. It is better to turn the pan if you notice that the baked goods are baking faster on one side, but this should be done no earlier than 20 minutes after the start of baking. Five minutes before readiness, increase the temperature to 200 degrees.

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Carefully remove the baking sheet and cool it until completely cool at room temperature, without removing the baked goods. Only then, when cutting, the cookies will not crumble, and due to the shortbread dough, they will turn out to be the most tender and will melt in your mouth.

To give the shape to our pastries, cut even rectangles on a “pie” tray and sprinkle with powdered sugar. Viennese cookies are ready. We invite you to the table for tea!

Cooking tips:

If you use lemon zest in the dough instead of vanilla, you can get lemon shortbread Viennese cookies.
These cookies are very tasty with curd filling. It will require 400 g of cottage cheese, 100 g of sugar and 2 egg whites. Everything should be mixed, ground and placed on the dough in the same way as berry confiture.
If you use marmalade as a filling, you can prepare cookies right away. Cut cookies into the desired shape from the dough and place marmalade on it, and frozen dough crumbs on top. Bake according to the described standard.
Another way to make portioned Viennese cookies is to use basket molds. Any sweets are suitable as a filling here, but it is better to choose ones with sourness.

Viennese cookies with jam are exceptionally tasty pastries with a delicate sand base and a bright, aromatic filling. The classic recipe for Viennese cookies is very simple; the method of preparation of the cookies is very similar to the grated pie familiar to many. The base is shortbread dough, and any jam, jellies, marmalade or marmalade is suitable as a filling. It is only important that it be thick enough and preferably with sourness, which simply amazingly sets off the sweetness of the shortcrust pastry. The most popular option, and, in my opinion, the most delicious, is currant jam. Therefore, I suggest baking Viennese cookies with jam; the recipe is very simple and undoubtedly deserves your attention!

Ingredients:

butter – 200 g,
egg – 2 pcs.,
sugar – 1 tbsp.,
baking powder – 1 tsp. (without slide),
vanillin - sachet,
salt – 0.5 tsp,
flour – 4 tbsp.,
jam with sourness (I used currants) – 330 g.

*1 tbsp. = 250 ml.

How to make classic Viennese cookies with jam

Take a bowl of a suitable size and pour sugar into it. Important: if you have jam without sourness (for example, raspberries or strawberries), then it is better to take a third less sugar. Otherwise, the cookies will turn out too sweet.

After this, add vanillin and salt to the sugar-egg mixture. Stir a little again.

Then it's time for the oil. It must be removed from the refrigerator in advance and left to stand in the room until it becomes a little softer. 15-20 minutes is usually enough. The main thing is that in the future the oil can be mixed into the total mass without any problems. Cut the standing butter into small cubes and place in a bowl.

Using a whisk (or a mixer or blender with an appropriate attachment), mix the mass until smooth, then add the flour. First, pour 2 tbsp into a bowl, making sure to sift it.

Then add baking powder.

And knead the dough until the liquid completely absorbs the flour.

Then sift through half a glass of the remaining flour: sift it and mix it into the dough, sift it again and mix it in, and so on until you get a smooth, soft lump that doesn’t stick to your hands. For such a test, I needed a full (without a slide) 4 tbsp. flour.

Visually divide the resulting lump into three parts, and then cut off a third of it.

We roll both parts of the dough into lumps: we hide the small one in film/bag and put it in the freezer to freeze, and from the larger one we form the base for cookies. To do this, line a baking tray with baking paper and spread the dough on it directly with your hands in an even layer, leaving low sides along the edges. The thickness of the base should be no more than 0.5-0.7 mm. I just had enough dough for a baking tray measuring 20*30 cm.

Spread the jam evenly over the base. The thicker the jam, the better. The jam layer should not be made too greasy. This is exactly the case when a lot does not mean good. Excess jam will definitely “run away” and/or burn. If there is nothing in the house other than liquid jam, we get rid of the liquid part as much as possible using a strainer.

Now take the set aside smaller lump of dough out of the freezer and grate it on a coarse grater just above the baking sheet. If you rub the dough into a bowl (on a board) first, it will inevitably stick together, and it will not be easy to distribute it on top of the jam.