Pumpkin pie on shortcrust pastry. Shortbread pie with pumpkin and apples Shortbread pie with pumpkin filling
For times of crisis, the recipe is quite inexpensive, considering the cost of similar baked goods in stores. With this pie you are guaranteed to surprise everyone who tries it for the first time.
Cooking time: 100 min.
Servings: 12-15
You will need:
Dough:
Butter - 100 g
Eggs (selected) - 2 pcs.
Sugar - 5 tbsp.
Sour cream 20% - 2-3 tbsp.
Wheat flour - about 400 g
Baking powder for dough - 2 tsp.
Curd filling:
Cottage cheese - 600 g
Eggs (selected) - 2 pcs.
Sour cream - 2-3 tbsp.
Sugar - 5 tbsp.
Potato starch - 3 tbsp.
Pumpkin filling:
Peeled pumpkin - 400 g
Apple - 1 large (about 200 g)
Sugar - 4 tbsp.
Starch - 3 tbsp.
Vanillin - to taste
Ground cinnamon - to taste
And also:
Oil for greasing the mold
rolling pin
Silicone spatula
Hand whisk
The quantity of products is indicated for a mold 25 cm in diameter and 7 cm high. The height of the finished shortbread pie with cottage cheese and pumpkin is about 5-6 cm.
How to cook:
1. Peel the pumpkin and cut into small cubes (400 g of pulp in total), add cold water, bring to a boil and cook over low heat until soft. You can cook pumpkin for shortbread pie with steamed cottage cheese. The pumpkin is cooked for 10-12 minutes. Check doneness with a fork. While the pumpkin is cooking, prepare the dough.
2. Add sugar to eggs. Beat the eggs for about 30-60 seconds. The sugar should be almost completely dissolved. For this shortcrust pastry It is not necessary to beat the eggs into a fluffy foam, so it is enough to use a hand whisk.
Add sour cream and softened butter to beaten eggs. Lightly whisk into a homogeneous mass. If the oil has not completely dispersed and small lumps remain, it’s okay.
Mix part of the flour from the amount specified in the recipe with baking powder and sift directly into a bowl with the egg-butter mixture. Knead the dough with a spoon so that no lumps form.
Sift the rest of the flour onto the table, transfer the mixture from the bowl into it and knead a soft dough that does not stick to your hands. Add flour as needed.
The dough will have the consistency of mastic or soft children's plasticine: soft, pleasant, but not elastic. Cover the dough cling film and refrigerate for 30 minutes.
3. Preparing the filling for shortbread pie with cottage cheese.
Place the finished pumpkin in a colander and place in a bowl. Cool slightly. Add diced apple, sugar, cinnamon and starch. Puree with an immersion blender until smooth. Combine cottage cheese, eggs, sugar, starch, sour cream and vanillin. Also puree with a blender.
4. Preparing shortbread pie with cottage cheese - assembling the pie in a mold.
Use your hands to shape the chilled dough into an even ball: this is necessary for ease of handling the dough. Dust the table with flour and roll out into an even circle about 8 mm thick. In diameter, be guided by your shape: diameter of the shape + height of the sides. It’s okay if the dough layer is not the perfect shape, you can correct it with your hands. Grease the mold with oil and transfer the dough into it, forming the sides as in the photo. Try to keep the thickness of the dough the same throughout.
Place the filling in the center of the dough “bowl”, alternating layers - according to the principle of the “Zebra” pie familiar to many. For each layer - approximately 2-3 tbsp. If the fillings do not spread, carefully level them, pressing down with a soft silicone spatula so as not to damage the layers.
Lay out two fillings this way.
If the pie filling does not spread very well from the center to the sides, you can lightly shake the pan with gentle movements back and forth, to the sides, moving it on a flat surface of the table. Lower the sides of the dough slightly to the height of the resulting filling.
5. Bake shortbread pie with cottage cheese and pumpkin.
Preheat the oven to 180-190 degrees. Place the pie in the oven. After 10 minutes, reduce the temperature to about 170 degrees.
Make sure that the cake does not burn either from below or from above. It should not bake too quickly as the filling contains starch and needs time to set evenly. It is better to cook longer, but the temperature should be low. Focus on your oven.
Bake until dry. Turn off the oven and leave the cake in it until it cools completely. If you have overdone the temperature, open the door.
Then remove the pie and leave it room temperature until it cools completely.
It smells very seductive, and it’s hard to resist even if you don’t have a sweet tooth =)
Black tea with mint, lemon balm, and ginger tea with rose hips or hot drinks with cinnamon, anise.
In cross-section, the shortbread pie with cottage cheese and pumpkin looks incredibly beautiful, I would say - elegant and festive =)
Tips for making shortbread pie with cottage cheese:
1. The butter must first be kept at room temperature so that it becomes soft. If you don’t have time for this, tie the butter in a tight plastic bag and place it in a bowl of warm water. Make sure that the butter does not melt completely.
2. The pie turns out moderately sweet. You can adjust the amount of sugar in the fillings to your taste. I do not recommend adding more sugar to the dough than indicated in the recipe.
3. Sugar can be used either cane or regular white refined. Cane sugar will give the shortbread pie with cottage cheese a light caramel shade.
4. You can make this shortbread pie with cottage cheese with absolutely any fruit, berries or a mixture of them. Both fresh and frozen products are suitable, which must first be washed, defrosted and drained of excess juice.
5. I use low-fat cottage cheese.
Bon appetit!
Among traditional recipes sweet pastries Pumpkin shortbread pie is quite rare. Despite the fact that pumpkin occupies a modest place in the diet of modern people, if not completely absent, this recipe deserves special attention.
About the dish
Tender shortbread dough with jelly-like sweet filling- it's unusual and very tasty. The pumpkin shortbread pie recipe came into our kitchen as an interpretation of the American pumkin pie. The dish is very reminiscent of quiche or pumpkin pie. In America, this vegetable is highly valued, and pies filled with it are traditionally prepared for family holidays.
The recipe for shortcrust pastry for pumpkin pie is the closest possible copy of the base that is used for Quiche pie. Unlike our traditional cooking methods, the dough contains a large amount of sugar.
The filling in the finished sweet dessert has a consistency similar to light marmalade. When shaken, it does not sway and remains stable. To eliminate the specific smell of melons, which is why many people do not like dishes made from it, pumpkin pie The following flavorings are added to shortbread dough:
- cinnamon;
- ginger (ground);
- carnation;
- cardamom;
- allspice;
- allspice;
- nutmeg.
Spices used for cooking are chosen at your discretion. It is not necessary to use all possible flavors. It is enough to add several types of fragrant components.
Making shortcrust pastry pie with pumpkin is easy. The ingredient list does not contain any special items that are difficult to obtain.
Pumpkin quiche is baked in the oven. The algorithm of actions is conditionally divided into two stages:
- Kneading the dough.
- Preparing the filling and baking.
As a baking dish, it is better to take a mold with a removable bottom. By classic recipe pumpkin quiche is prepared in a mold with grooved walls.
Ingredients
- flour - 300 g;
- eggs - 3 pcs.;
- butter - 100 g;
- sour cream - 6 table. spoon;
- sugar - 8 table. spoon;
- apples - 300 g;
- pumpkin - 350 g;
- cottage cheese - 350 g;
- starch - 6 table. spoon;
- salt;
- soda - 1 teaspoon spoon.
Cooking time - about 2 hours + storage in the refrigerator for 2-3 hours.
Yield: 8 servings.
Sand pie with apples and pumpkin-curd filling, recipe with step by step photos which is outlined below, turns out to be both tasty and elegant. And if you consider that the filling contains cottage cheese, apples and pumpkin, it is also more useful than regular baked goods. This dish also differs in that shortbread dough with sour cream is used as the basis for the pie, which slightly reduces its calorie content compared to traditional recipe such a test.
How to make a shortcrust pastry pie filled with cottage cheese, pumpkin and apples
First you need to check if everything is available necessary products. It is better to take sweet and sour apples, sugar pumpkin (this vegetable usually has bright orange flesh). Spice lovers can add cinnamon and vanillin to the composition. The indicated quantity of products is calculated for a mold with a diameter of 23 cm. If your mold is smaller, you need to slightly reduce the amount of filling.
The preparation of the dish should begin by kneading the dough. For this purpose, 1 egg must be ground with 3 tablespoons. spoons of sugar and a pinch of salt. Add softened butter, cut into pieces, and 3 tablespoons. spoons of sour cream, then mash everything with a fork. Gradually add sifted flour mixed with soda.
Knead a dough that does not stick to your hands. First, this should be done with a spoon in a kneading container, and then on a board or on a table sprinkled with the remaining flour. Ready dough Wrap in film and put in the refrigerator for 30-40 minutes.
During this time you need to have time to make the filling. To do this, apples and pumpkins must be peeled and seeds removed. Cut the pumpkin into large pieces, and grate the apple on a fine grater.
Place the pumpkin in a saucepan and boil in a small amount of water until soft. Then drain the water and pumpkin pieces puree. WITH grated apples lightly squeeze out the resulting juice and add them to pumpkin puree. Pour 2 tables there. spoons of sugar and 3 table. spoons of starch, sifted through a sieve. Then stir everything well.
Now it's time to make the curd filling. To make it uniform in consistency, it is advisable to rub the cottage cheese through a sieve. Then add 2 eggs and 3 table to it. spoons of sugar.
Stir everything well and then pour 3 tablespoons. spoons of sifted starch. Mix everything again. The consistency of both the curd and apple-pumpkin filling should be approximately the same.
Preheat the oven to 180 degrees. Remove the dough from the refrigerator and place it in a baking dish (it is advisable to use a split design), forming sides along the entire height of the walls. Place 1-2 tablespoons of filling in the center white, on top - orange. Alternate layers in this way until all the filling is gone.
Place the pan in the oven (preferably on the top level) and bake the cake for 1 hour. After this, let it cool completely, transfer to a dish, and then preferably put it in the refrigerator for several hours.
Now you know how to bake a shortcrust pastry pie. We hope the recipe with photos will help you in its preparation.
We wish you bon appetit!
An interesting pie filled with pumpkin and cottage cheese on shortbread dough. The pie turns out very bright and tasty, and children can truly appreciate the baked goods. Decorations for the pie can be different - vines, leaves and acorns. In terms of calorie content, a pie with cottage cheese and pumpkin filling is noticeably inferior to cream and very sweet cakes.
Required ingredients:
For the test:
120 g butter (softened);
0.5 cups sugar;
3 tbsp. spoons of sour cream;
2.5 cups flour;
1 teaspoon of slaked soda (2 teaspoons of baking powder).
Curd filling:
440 g. cottage cheese (2 packs);
3 tbsp. spoons of sour cream;
0.5 cups sugar;
3 tbsp. spoons of starch.
Pumpkin filling:
500 – 600 g pumpkin;
4 tbsp. spoons of sugar;
3 tbsp. spoons of starch;
A pinch of cinnamon and nutmeg.
How to cook:
Pumpkin filling. Cut the pumpkin into small pieces, cover with water and boil until fully cooked (about 10 - 12 minutes).
Then drain the water and cool the pumpkin. Add sugar, potato starch, ground cinnamon and nutmeg (to taste) to the pumpkin.
Puree the filling with a blender until smooth. Set aside.
Curd filling. Place all the ingredients for the curd filling in a separate container.
Then, using a blender or mixer, puree the mixture until smooth. Set aside.
Prepare shortbread dough. To prepare the dough you will need softened butter or margarine. In a metal bowl or saucepan, whisk the eggs and sugar.
Beat the mixture until the sugar is completely dissolved.
Add sour cream, softened butter and slaked soda or baking powder.
Mix well with a whisk and start adding flour in small portions. Knead the elastic dough and put it in the refrigerator for half an hour.
To bake the pie, prepare any form. Lubricate it butter and sprinkle lightly with flour.
Take the chilled dough and spread it evenly over the entire pan. You can roll out the dough in advance with a rolling pin or straighten it out in the mold with your hands. Trim off any excess dough with a knife and set aside for decoration.
Pierce the prepared dough with a fork in several places. For the first layer take curd filling and using a silicone spatula, place on the dough and smooth out.
Place pumpkin filling on top of the cottage cheese and also spread with a spatula over the entire surface of the pie. Both fillings are very delicate, so distribute very carefully, trying not to damage the layers.
Roll small balls and leaves from the remaining dough and place the decoration in the form of a grapevine.
Preheat the oven to 160 degrees.
Place the prepared pie in the oven for 35 - 40 minutes until the dough acquires a beautiful golden color.
Cool the finished pie and carefully turn it over onto a wide plate. Then transfer the pie to a serving plate and serve.
Pie with curd and pumpkin filling is best served chilled with hot tea or
