At the mere mention of jam pies, memories of childhood immediately pop up. Now such delicious pastries can not be found in stores. Therefore, let us recall the recipes that our grandmothers were still preparing. Of course, their composition has undergone some changes, but the taste remains the same.

Oven jam pies

More often it is a frying cabinet used to prepare this dessert.

Let's see why:

  1. Products are more airy.
  2. Butter dough is more suitable for sweet filling.
  3. It is possible to give the bakery any beautiful shape. For example, you can make open envelopes or just decorate the top.
  4. Spend less time at the stove.

The choice of filling is always important too. It can be prepared in advance or removed from winter stocks if you make blanks. More often housewives like to use plum, cherry and apple jam.

How to cook pies so that jam does not leak

A very important point is the consistency of the filling. So, if the jam is applied to the baked billet, then it should be thick. But when the product is baked immediately with this option of fruit filling, it quickly caramelizes, bursts and becomes dry. You can correct the situation if you cook it a little in a water bath with the addition of a small amount of water.

Be sure to cool the jam before applying to the dough.

Average density is the norm, but even under the influence of high temperature it can cause trouble, and it is initially inconvenient to work with liquid jam.

There are several ways of preparation, allowing you to make sure that the jam does not follow from the pies:

  • put 1 tsp starch (potato, corn) or semolina for 250 g of filling, put in a steam bath and cook for 5 minutes;
  • use fruit jelly, which will need 1 tbsp. l on a glass;
  • many people use breadcrumbs made from white bread or ground biscuits.

Now consider the test preparation options.

Whip recipe

For this method, any fermented milk product is suitable. This dough is universal, as it is suitable not only for baking, but also for frying in a pan.

In our version, we use:

  • 300 ml of kefir;
  • egg;
  • 1 tsp soda;
  • 2 tbsp. l Sahara;
  • 350 g of flour.

Initially, we extinguish the soda in a cup, fill it with kefir at room temperature and mix well. At this time, slightly beat the egg with sugar. Mix it all together.

You can refuse to use granulated sugar for such a test if your filling is very sweet.

Add in portions flour, which is desirable to sift through a sieve. The dough should not be too thick, we achieve a soft and pliable foundation. We leave the gingerbread man a little rest and begin to cook.

From yeast dough

The old recipe, which is often used by housewives now, will make your pastries airy.

First, choose a cooking method (a frying pan or jam pies in the oven), and then choose the right recipe for the dough.

Prepare:

  • a glass of warm milk;
  • 15 g of live yeast;
  • 110 g margarine;
  • 2 eggs;
  • some salt;
  • 90 g of sugar;
  • 500 g of flour.

We cook according to all the rules:

  1. We put the dough, diluting in half a glass of milk, yeast, a tablespoon of sugar and 4 tablespoons of flour. We are waiting for the rise.
  2. At this time, melt the margarine and cool.
  3. Whisk the eggs with a whisk with the rest of the sugar and salt, pour in the milk, ready-made dough and margarine. Mix.
  4. Sift the flour and, adding to the cup, knead the dough. Leave to increase the volume 3 times in a warm place.

We form the products and put them on the greased sheet with the seam up. Fasten the edges carefully.

Do not forget, the test must be allowed to rise on the sheet again. Then the workpieces can be greased with yolk.

Fried pies

This dough is slightly different from the previous one, but it is better to use it only for frying.

Buy the following products:

  • dry yeast - 10 g;
  • vegetable oil - 30 ml;
  • milk - 1 cup;
  • salt - ½ tsp;
  • egg;
  • sugar - 1 tsp;
  • flour - 3-4 cups.

If dry yeast is used, then a dough is not necessary. But unlike the butter test, this will need to be approached at least 2 times.

  1. In a cup we combine all the liquid products until sugar, salt and yeast are completely dissolved.
  2. Then add the flour and knead the dough until it sticks out from the hands. Leave covered in a warm place.
  3. In a pan heated with vegetable oil, lay out the formed pies with the seam down, so that when you lift it, the jam does not come out.

Lean cooking option

If it's time for fasting or just for some reason you need to exclude some ingredients, then this option will always help out. If you think that such a dough will turn out not tasty, then you are mistaken.

We remove the eggs from the composition of the dough for frying, and replace the milk with water. All other actions will be similar. Just know that when baking this dough will turn out dry.

Pies like jam with fluff

Many people don’t know that it is the addition of potato or corn starch to the dough that will make the products not only airy, but also help to maintain tenderness longer. For 500 g of flour, it will be enough to add 1 tablespoon.

 

Some housewives instead of plain use mineral water, which further saturates the dough with oxygen. Products are so airy that they will surprise your family and guests.

Cooking from puff pastry

To bake pies from this test quickly, just buy a frozen base in the store. But if you have time, then better cook it yourself.

The yeast version of puff pastry is more suitable for fish or meat pies. Sweet pastries are prepared on a yeast-free basis.

For a simple "false layer" foundation you will need:

  • 250 g of flour;
  • 150 g butter;
  • 230 g of cottage cheese;
  • ¼ tsp soda.

Mix soft butter with cottage cheese and salt.Adding flour, knead the dough with your hands, so that an elastic mass with grains is obtained. We wrap it in cling film and stand in a cold place for at least half a day.

Remember that baking is more often done with puff pastry. Fried pies with such a base is best prepared in deep fat.

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