Many of us are not used to green sweets, but sweet pies with sorrel are an exception to all rules. This traditional type of baking has been prepared for centuries in our region, without losing its relevance. We will support a good tradition and devote this material to sweet pies with sorrel cooked according to various recipes.
Sweet pies with sorrel in the oven
The filling for the simplest pies with sorrel consists of sliced leaves of greenery sprinkled with sugar. No long-term preparation, except the time necessary for proofing the test, this recipe does not require.
Ingredients:
For the test:
- milk - 245 ml;
- dry yeast - 10 g;
- eggs - 2 pieces;
- butter - 55 g;
- flour - 680 g;
- granulated sugar - 35 g.
For filling:
- a beam of sorrel;
- granulated sugar - to taste.
Preparation
The scheme for making a yeast dough is always the same. In scarcely warm milk sugar can be dissolved and dry instant yeast. Once a frothy "cap" appears on the surface of the solution, proceed with further manipulation. Pass the flour through a sieve and form a hole in the center of the slide. Pour into the resulting groove, yeast solution, add beaten eggs, as well as melted, but slightly cooled butter. After mixing a soft dough, leave it to stand for an hour or until doubling in size. Approach the dough, divide into portions, roll each, and then flatten with fingers or a rolling pin into the disc. In the center of the disc lay the sliced leaves of sorrel, sprinkle sugar on top of it, and then protect the edges of the patty to hide the filling, and place it on the baking tray with the seam down. Leave the patties for a second time for 15 minutes, and then place them in the oven and bake at 220 degrees for about 20-25 minutes.
Fried sweet pies with sorrel
Ingredients:
For the test:
- flour - 490 g;
- granulated sugar - 15 g;
- vegetable oil - 35 ml + for deep-frying;
- milk - 310 ml;
- yeast - 7 g.
For filling:
- sorrel - 440 g;
- rum - 45 ml;
- ground ginger, nutmeg - according to 1/4 of a spoon;
- butter - 15 g;
- granulated sugar - 135 g;
- almonds - 165 g.
Preparation
Prepare the yeast dough for frying by combining the sugar with milk and yeast, and then pour the resulting solution into the flour together with the vegetable oil. Leave the dough to come in warm, and take yourself for an aromatic oxalic filling.
Optionally cut the green leaves and put them in a saucepan with butter. Sprinkle with sugar and wait until the greens begin to fade. Add the contents of the saucepan with ginger and nutmeg, pour rum and leave the alcohol to evaporate. Combine the sweet stuffing from sorrel for patties with chopped almonds.
Divide the dough into portions, flatten each of them with palms and put the green stuffing in the center. The edges protect and lower the patties in the preheated oil. Cook until browned and serve hot.
Sweet pies with sorrel made of puff pastry
If there is no time for yeast baking, replace the base with a ready-made puff pastry. Lush and crispy layers only emphasize the tenderness of the green stuffing.
Ingredients:
- puff pastry (yeast) - 1 package;
- leaves of sorrel - 440 g;
- cottage cheese - 270 g;
- honey - to taste;
- peel of one lemon and orange.
Preparation
Wait until the puff pastry is completely thawed, and then roll it out and cut into squares. Prepare the filling by cutting the sorrel and mixing it with cottage cheese, citrus peel and honey. Put the filling in the center of the square of the dough, protect the edges and place the patties in the wells of the muffin mold. Bake for 25 minutes at 200 degrees.