Jam pies are a simple baking option that even a novice hostess can master. For their preparation, yeast or puff, fresh or pastry dough is suitable. Products can be baked in the oven or slow cooker, fry in a pan in boiling oil. As the filling, use any thick jam, homemade or purchased.
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Jam pies: cooking features
Jam - an affordable and inexpensive type of filling for sweet pastries. So that the products do not turn out too sugary, it is worth using a product with a rich sweet and sour taste. The proportions of dough and marmalade depend on individual preferences. Pies baked in the oven or slow cooker contain fewer calories, but have high nutritional value. Baking fried in hot oil is very tasty, but high in calories.
An important condition: for filling, you can use only thick jam or jam. Under the influence of high temperatures, more liquid jam will leak and burn, baking will get an unpleasant aftertaste. The ideal option is a product with a high content of pectin with gelling properties. At home, it is better to use apple, plum, apricot, peach, quince jam, as well as jams from several types of fruits.
Classic yeast pastry pies
The most delicious homemade pies are obtained from butter yeast dough. It is easy to make, but it is important to strictly observe the proportions of the ingredients, act slowly, leaving time to proof the dough. To make the baking airy and melt in your mouth, you need to let it rise at least 2 times. For cooking, you can use dry fast-acting yeast, but many housewives prefer fresh, assuring that only they will provide the necessary structure of the dough. Flour should be of high quality, finest grinding. Do not add too much sugar, the necessary saturation of baking will give the filling of thick sweet and sour jam.
Ingredients:
- 500 ml of fresh milk of moderate fat content;
- 1 liter can of high-quality wheat flour;
- 0.5 yeast sticks;
- 1 tbsp. l Sahara;
- 1 tbsp. l refined vegetable oil;
- 100 g butter;
- 0.25 tsp salts;
- thick jam for the filling.
The classic yeast dough is cooked in a sparing way. Dissolve the yeast in warm milk, add sugar and a spoonful of flour. Mix everything and put in heat for 1.5-2 hours. During this time, the mass will increase in volume, numerous bubbles will appear on the surface.
Pour the dough into a large bowl, add the melted butter and vegetable oil, add the sifted flour mixed with salt in portions. Knead the dough slowly, breaking a lump with a spoon. If the mass turns out to be too liquid, add a little more flour. When the dough thickens, knead it with your hands until completely homogeneous.
Cover the bowl with a towel and remove to heat for 1.5 hours. During this time, the dough will rise at least 2 times, it needs to be washed with a spoon. Then put the mass on a board sprinkled with flour, knead a little more and divide into identical small balls. Leave them to proof for 20 minutes.
Roll the balls into cakes about 0.5 cm thick. Put a piece of jam on each, form pies in the form of a neat boat and carefully pinch the edges. Grease a baking sheet with oil and dust with flour. Put the pies seam down at a distance from each other. During baking, products will increase in volume. Allow the workpieces to stand for 15 minutes. Beat the egg in a separate container and grease each pie with a silicone brush.
Put the pan in the oven, preheated to 180 degrees. It is better to place the pies on an average level and leave the door ajar for 5 minutes - this will help the baking to rise evenly, the dough will turn out more tender and airy. When the pies are browned, rearrange the baking sheet to the upper level. If the lower part is poorly baked, you can temporarily increase the fire, but make sure that the baking is not burnt.
Ready-made pies acquire a uniform glossy crust of golden brown color. They should be voluminous, but not shapeless. Remove the items from the pan immediately after baking, otherwise the pies will be soaked and settle. Put them on a wooden board and cover with a clean linen towel. Yeast baking should rest after the oven, this will make the taste of the dough more balanced. After cooling, put the pies on the dish with a beautiful slide and serve.
Quick pies in a pan: step by step cooking
Baking in a pan cooks very quickly, but you need to make sure that the dough is fried, not only outside but also inside. This bun is especially tasty warm, too hot jam can burn.
Ingredients:
- 0.5 l of low-fat kefir (can be replaced with sour milk);
- 2 tbsp. refined vegetable oil;
- 2 eggs;
- 0.5 tsp soda;
- 1 tbsp. l Sahara;
- a pinch of salt;
- Wheat flour;
- apricot or peach jam;
- refined cooking oil for frying.
Pour kefir into a bowl, add sugar, salt, soda, slightly beaten eggs and vegetable oil. Mix everything and add the sifted flour in portions. It is convenient to knead the dough with a mixer, it will turn out to be magnificent and homogeneous. Collect the mass in a ball, cover with a towel and leave for 15 minutes.
Divide the dough into small lumps, each rolled into a tortilla on a board, sprinkled with flour. In the center of each cake, lay 1-2 tsp. jam, carefully pinch the edges. Put the pies on the board, sprinkled with flour so that the products do not stick together.
Heat the odorless vegetable oil in a thick-walled pan. Spread the pies with the seam down, first in the middle of the pan, and then shifting to the edge. When the product is fried on one side, turn it over with a wooden or plastic spatula. It is important to ensure that the oil does not cool, otherwise the dough is saturated with fat, and a delicious crisp does not form.
Put the finished cakes on a dish covered with a paper towel, it absorbs excess oil. Serve the pies warm. If desired, cooled pastries can be heated in the microwave.
Puff pastry baking: step by step recipe
Those who don’t want to bother with yeast dough can try baking puff pastries. Frozen puff pastry is sold in all supermarkets; at home, it is easy to make delicious fresh pastries from it. Its only negative is high calorie content, so you should not abuse such baking.
Ingredients:
- 500 g of ready-made fresh puff pastry;
- 400 g apple jam;
- 5 tsp Sahara;
- 1 egg yolk.
Defrost puff pastry at room temperature, it will take 50-60 minutes. Thawing the product in the microwave is not worth it, the dough will not rise well, the pies will turn out flat and stiff. Put the semi-finished product on a board sprinkled with flour, and roll it out slightly. Cut the dough into 10 by 10 cm squares.
Put a piece of jam in the center of each square. To prevent it from flowing out, you can lightly sprinkle the dough with potato starch. Connect the edges of the square so that the pie takes a triangular or rectangular shape. Pinch the seams carefully. If the dough does not stick, the edges can be dampened with water.
Place the pies on a baking sheet covered with baking paper. Beat the egg yolk and grease the pies with a silicone brush. Sprinkle sugar on top of each product, making sure that sweet crystals do not fall on a baking sheet. During the baking process, the sprinkle is caramelized, forming a delicious crisp.
Put the baking sheet in the oven, heated to 200 degrees. The pies will be ready in 15 minutes, they will brown and slightly increase in volume. Remove the pastries with a spatula and leave to cool on a board or wire rack. Pies are delicious with freshly brewed tea, they are suitable for breakfast, afternoon tea, a snack during the day.