Finnish pies filled with dried fruit
Votes: 1
Time: 3 hours.
Complexity: easily
Quantity: 25 pies
Complexity: easily
Quantity: 25 pies
Nutritional value per serving:
Calories 576, total fat 26 G., saturated fats 12 G., proteins 8 G., carbohydrates 82 G., fiber 6 G., cholesterol 74 mg, sodium 302 mg, sugar 34 G.
Calories 576, total fat 26 G., saturated fats 12 G., proteins 8 G., carbohydrates 82 G., fiber 6 G., cholesterol 74 mg, sodium 302 mg, sugar 34 G.
These crispy pies with a crispy sugar crust are made with shortcrust pastry and a dried fruit filling. You can choose any combination of dried fruits to suit your taste, such as apples, dried apricots, and dried cherries. Honey, cinnamon, and a pinch of salt add a rich and complex flavor to the filling. Before baking, slit the surface of each pie to make them more appealing and allow the steam from the filling to escape.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups of premium flour + extra for working with the dough
- 2 tbsp. granulated sugar
- 0.5 tsp salt + a pinch
- 1/4 tsp baking powder
- 1/4 cup chilled shortening
- 6 tablespoons chilled unsalted butter, diced
- 1 teaspoon freshly squeezed lemon juice
- 3/4 cup heaped of dried fruit mixture (apples, dried apricots, cherries)
- 2 tablespoons of honey
- 0.5 tsp ground cinnamon
- 1 large egg, lightly beaten
- Coarse crystal sugar, for sprinkling
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Cooking the dish according to the recipe:
- Combine the flour, granulated sugar, salt, and baking powder in a food processor and pulse until combined. Add the shortening and 4 tablespoons of butter; pulse until pea-sized chunks of shortening and butter remain. Add the lemon juice and 5 tablespoons of ice water; pulse until combined. Gradually beat in another 1 tablespoon of water until the dough comes together.
- Place it on a sheet of plastic wrap, form it into a disk, wrap it, and refrigerate for 1 hour.
- In a microwave-safe bowl, combine the dried fruit, the remaining 2 tablespoons butter, and 1/3 cup water. Cover and microwave until softened, about 3 minutes. Let stand for 10 minutes, then transfer the dried fruit and liquid to a food processor. Add the honey, cinnamon, and a pinch of salt; pulse to form a paste.
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 375°F (190°C). On a floured work surface, roll out the dough to a thickness of 0.3 cm. Using a 3-inch cookie cutter, cut out circles from the dough. Gather the scraps, re-roll, and cut out more circles.
- Spoon 1 teaspoon of filling onto each circle; brush the edges with beaten egg. Fold the dough over the filling and press the edges to seal; transfer the pies to a baking sheet. Brush the tops with beaten egg and sprinkle with coarse sugar; cut a few slits in the surface of each pie. Refrigerate until the dough hardens, about 15 minutes.
- Bake, rotating the pans halfway through, until golden brown, 25 minutes. Let cool completely on the pans.
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