Raspberry pies in the oven

Thursday, July 30, 2015

There’s a new addition to my collection of regular sweet pastry recipes – I suggest you prepare the most delicate ruddy pies with raspberries. For home tea drinking, this is the most suitable option, especially since the raspberry season has not yet ended.

As a base for raspberry pies, I took my favorite (well, or one of my favorites) yeast dough, which my assistant bread maker makes for me. More than a dozen, and maybe hundreds of fragrant, ruddy puffs have been prepared using this wonderful yeast dough and it has never let me down. Delicate, recklessly soft, like a cluster, and how delicious! In addition, it molds perfectly and never cracks when baking.

Our insides are the freshest wild raspberries. This is an indescribably fragrant berry, and much sweeter than a garden one. This is precisely why I do not use sugar in the recipe for raspberry pies. But if you like it sweeter, naturally, you can add to taste.

From the indicated quantity of goods I get 15 medium-sized pies. I can also recommend creating yeast dough for this baking according to this recipe - it is also good, it molds wonderfully, and the finished products do not go stale for a long time. Well, and the most economical, by the way.

Ingredients:

Making a dish step by step:

The recipe for this delicious homemade pastry includes the following ingredients: ready-made yeast dough, fresh raspberries, a little wheat flour for shaping the pies, egg yolk and milk for greasing the dough, and also corn (or potato) starch.

Divide the yeast dough into pieces of similar size - I got 15 pieces of approximately 60 grams each. Round them and place them on a floured board. Cover with a towel to prevent it from getting too windy, otherwise the dough will get crusty.

Now we start making pies. Using your hands, knead a piece of dough into a flat cake and place the filling in the center - about a tablespoon with a heap of berries. I love it when pies have a lot of inside – it’s so delicious!

Now, to prevent raspberry juice from leaking out during baking, sprinkle the berries with starch - almost a pinch. If you wish, sprinkle with sweet sand or sweet powder - I won’t say the amount, because it’s a matter of taste.

I have already said that this yeast dough is unsurpassed in molding - almost 5-6 tucks and the pie is ready. By the way, you can create round, not oblong, pies - there will be buns. Let's run our fingers along the seam one more time to be completely sure that they won't come apart during baking.

Turn the pie over, seam side down - the piece is ready. We make other raspberry pies in the same way.

Now we transfer the yeast dough and berries to a baking sheet, which I recommend covering with baking paper. As luck would have it, there wasn’t any (my parchment flies away instantly), so I replaced it with food foil. By the way, this is also a good option to prevent baked goods from sticking to the baking sheet. Cover the pies with a towel and let them rest for about 25-30 minutes, preferably warm (you can just throw them on the stove off). Turn on the oven to heat up - 180 degrees.

When the pies are suitable and rounded, it’s time to grease them. To do this, simply shake the yolk with warm milk and brush the dough with a brush. It is very comfortable to use a regular, brand new painting brush with natural bristles. This way, less milk and yolk will end up on the baking sheet and will not burn.

Bake raspberry pies for about 30 minutes (maybe more or less in your oven) at 180 degrees until golden brown.

Remove the finished sweet pies from the baking sheet and cool on a wire rack. It's time to make tea and call the family. Although they are already standing in the kitchen near the pies and reaching out for the rosy chubby ones.

By the way, if you love similar homemade baked goods, be sure to take a look at the recipe for pies with apple jam. I remember that these particular ones were sold for 5 kopecks in our childhood. How I adored them. and at the moment I am baking for my children, which is what I wish for you.

Raspberry pies – pies made from fresh and frozen raspberries

Would you like some sweet berry pastries? Make some raspberry pies for yourself! Raspberry pies are a wonderful addition to tea and a hearty snack that will quickly fill you with energy and lift your spirits!

Let me note that we will be making pies specifically from raspberries, not from preserves, marmalade, or marmalade. Specifically fresh or frozen raspberries!

Below are the usual step-by-step recipes, which, by the way, are the most popular. Based on them, you can come up with your own new flavor combinations by adding your favorite ingredients to the filling.

Recipes

Raspberry pies made from yeast dough

Yeast pies with raspberries fried in a frying pan. They are fluffy, but with a crispy crust.

Raspberries can be taken fresh or frozen. Excess juice will need to be drained from the frozen one.

For the dough:
Milk – 260 ml.
Wheat flour – 610 g.
Chicken eggs – 2 pcs.
Butter – 115 g.
Sugar – 2-3 tbsp. spoons;
Dry yeast – 1 teaspoon;
Vanillin – 1.5 g (small bag);
Salt – 1 pinch;

Raspberries – 550 g.
Granulated sugar – 260 g.
Starch (corn or potato) – 3-4 tbsp. spoons;

We start by kneading the dough, and later we will devote a few minutes to the insides. If the raspberries are frozen, then it’s time to put them out to defrost.
Stir yeast in warm milk. After 10 minutes, beat the eggs into it, add sugar, salt and vanillin. Add melted butter, add flour and knead into an elastic, smooth dough.
Cover the dough with a towel or film, then wait 30-50 minutes until the dough becomes 1.5-2 times larger.
Mix raspberries with sugar and starch. Starch plays the role of a thickener here. But if there is a lot of juice from the berries, you will still have to drain it.
Knead the swollen dough, stretch it into a sausage and divide into pieces weighing 50-70 g.
Any piece of dough must be slightly rolled out. Place 1-2 spoons of raspberry inside in the center, and then seal it, tightly pinching the seams. The sculpting method is random. You can use it like a “book”, you can pull the dough from the edges to the center.
Pour oil into a frying pan and heat it up. Later you need to put several pies there, seams down. Fry for 3-5 minutes over medium heat on both sides until an appetizing blush appears.

If desired, these pies can be sprinkled with sweet powder.

Raspberry pies made from puff pastry

Beautiful puff pastries with raspberries. They are also called raspberry puffs. The essence is a baked puff pastry with raspberry innards. But you can add anything to it: berries, fruits, etc. By the way, you can add cottage cheese.

Puff pastry – 1 pack (400 g);
Raspberries – 300-350 g.
Sugar – 8 tbsp. spoon;
Starch - 2 tbsp. spoons;
Sweet powder - 1 sachet for decoration;

Thaw and roll out the puff pastry. Divide it into rectangles or squares. The size is random, for example 12 by 12 cm.
Gently mix raspberries with starch.
Place a couple of teaspoons of sugar on any square of dough. Add a few raspberries on top, 5-10 pieces.
Make the pies by folding one side of the dough over the other and pinch the edges.
Preheat the oven to 200 degrees. These pies need to bake for about 20-25 minutes.
After they have cooled, you can decorate with sweet powder.

By the way, be sure to try the wonderful raspberry pies! Super selection of recipes!

Pies with frozen raspberries in the oven

Delicious pies with frozen raspberries on yeast dough mixed with kefir and sour cream.

Tender, fluffy kefir dough and the freshest juicy raspberry interior - a divine combination!

Drink – 350 g.
Dry yeast – 11 g.
Sour cream – 110 g.
Salt – 0.5 teaspoon;
Testicles – 1 pc.
Sugar – 130 g.
Wheat flour – 800 g.

Raspberries – 700-900 g.
Sugar – 130-200 g (Depending on your love for sweets);
Starch - 3 tbsp. spoons;

1 egg for greasing, a little oil for greasing and flour for dusting the table.

We start again by kneading the dough. Add yeast and a little sugar to the warm drink. Wait 10 minutes. Yes, since the raspberries are frozen, they need to be put in a warm place and allowed to thaw.

Then beat the eggs into it, add sour cream, add the remaining sugar and 2 pinches of salt.

Mix everything, and then add flour in small parts. Stir, add flour. And so on until all the flour is gone. Next you will have to knead the dough with your hands. For convenience, the table can be lightly sprinkled with flour.

The dough should turn out soft, even a little loose, but not sticky. Cover it with a towel and let it brew for 40-60 minutes.

Next, you need to pinch off small pieces from the dough, any of which you need to roll out into a flat cake with a rolling pin.

Place the raspberries on a sieve and allow excess moisture to drain. Then the berries must be mixed with sugar and starch.

Place 1-2 tablespoons of raspberry filling in the center of each scone.

Make the pies and pinch the edges tightly so that the syrup does not drip anywhere during the baking process.

Grease a baking sheet with oil, then place the pies on it, seams down. Beat the egg until foamy and brush it onto any pie.

Now all that remains is to send these pies into a preheated oven (temperature 190 degrees) for 35-40 minutes. They should brown, but at the same time retain some of the whiteness that the drink gave.

Raspberry pies without yeast

And these are ordinary raspberry pies that are very quick to make. The beauty of them is that you don’t have to wait for the dough to rise because there is no yeast.

The dough will be the most dense in structure, and when frying it will acquire excellent color and crunchiness.

Drink – 550 ml.
Vegetable oil – 2 tbsp. spoons;
Baking powder – 1 teaspoon;
Flour – 750 g.
Salt – 1-2 pinches;
Sugar – 1-3 tbsp. spoons;

Raspberries – 600-700 g.
Sugar – 5 tbsp. spoon;
Starch – 1-3 tbsp. spoons (optional if there is a lot of juice);

Dissolve sugar and salt in kefir, add butter. Add flour mixed with baking powder. Knead the dough.
Free the raspberries from excess juice. Later mix with sugar and starch. If the berries are dry and dense, then you don’t need to add them. But keep in mind that the inside may squirt when you bite into the finished pie.
Divide the dough into pieces, each one needs to be rolled out thinly. Place a little inside into any circle of dough and seal it later.
Heat the oil in a frying pan, place the pies and fry on both sides until nicely dark brown.

If the pies turn out to be very greasy, you can place them on a paper towel so that the excess oil is absorbed.

Options for raspberry innards for pies

Mix raspberries with cottage cheese, sugar and eggs.
You can add pieces of apples, sugar and a few pinches of ground cinnamon to the raspberries.
Raspberries can be mixed with their relative – blackberries (blackberries).

And further! Be sure to go to the page where you will find recipes on how to make blackberry pie or plum pies. Decent baked goods, which are appreciated by millions of stomachs around the world!

Fried yeast pies with raspberries

What can you do if your family demands bread, but there is no oven at your dacha? Create a yeast dough, make raspberry pies and fry them in a frying pan. Luckily there are a lot of raspberries this year.

Ingredients for “Fried yeast pies with raspberries”:

Dough

Milk – 250 ml
Wheat flour / Flour – 600 g
Chicken egg - 2 pcs
Margarine (softened) - 110 g
Sugar (from TM “Mistral”) - 2 tbsp. l.
Salt - 1 tsp.
Yeast - 1 tbsp. l.
Vanillin (1.5-2 g) - 1 packet.
Vegetable oil (for frying)

Interior

Raspberries - 500 g
Sugar - 250 g
Starch - 3 tbsp. l.

Nutritional and energy value:

Ready meals
kcal 4734.2 kcal	proteins 85.2 g	fat 89.7 g	carbohydrates 894.1 g
100 g dish
kcal 236.7 kcal	proteins 4.3 g	fat 4.5 g	carbohydrates 44.7 g

Recipe for “Fried yeast pies with raspberries”:

Let's prepare the dough. Mix all dry ingredients.

Add warm milk evenly to the dry flour mixture, continuing to knead.
At the end add eggs and softened margarine.
Knead the dough thoroughly until it becomes pliable and smooth, like an earlobe.
Place the dough in a bowl, cover with a towel or film and leave in a warm place until the dough rises to at least double in size.

Add sugar to the raspberries, stir and throw in so that the raspberries release their juice.

When the dough has risen and the raspberries have released enough juice, put the raspberries on a sieve to allow the juice to drain.
I brought the juice to a boil, later my grandmother added it to tea, and the children ate it with pancakes.

Add starch to raspberries and stir.

Divide the dough into pieces.
I divided approximately 50 grams and I got 22 pieces.

Roll out the dough into a flat cake and place a dessert spoon of the insides in the middle.

We make pies, placing them with the seam up.
In some pies they will slowly creep apart along the seam; before putting them in the pan, pinch them well again.

Fry in well-heated vegetable oil over medium heat until golden brown.
Place on a paper towel.

It’s very comfortable to have delicious, fragrant pies with raspberries, tea and a fascinating book in the country.

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