Many novice housewives love to prepare complex dishes with many ingredients. Even though I am an experienced housewife, I love simple and time-tested recipes. One of them is jelly pie. Baking it is easy and simple, and eating it is a pleasure. There is another advantage - low cost.

Experienced housewives can read the beginning and end of the article. For others - step-by-step preparation with pictures.

To make the pie you will need:

Dry jelly - 1 pack.

Wheat flour - 3 tbsp. spoons with small top

Baking soda - 1/2 teaspoon

Egg - 3-4 pcs.

For decoration, imparting (changing) taste and entertainment:

Poppy - 25-30 gr.

Sour cream 20-25% - 300-350 gr.

Nuts - 30-50 gr.

Sugar - 1 teaspoon

Since the pie will be with poppy seeds and nuts, we first put a container of water on the fire.

Pour flour, jelly, and soda into a bowl. I use pastry flour, but any flour will do.

Pour poppy seeds into boiling water (steam) and turn off the heat.Mac needs to standsoak in hot water for 15-20 minutes.

While the poppy seed is steaming, g Let's prepare the mold. I prefer detachable ones - it’s easier to get the finished product.

The edges of the parchment should not be very high.

Mix flour, jelly, soda well.

The water has almost cooled down. Mac is ready. Place it on a strainer. We don't need any extra liquid.

Turn on the oven. We set the temperature to 180°.

Take the eggs out of the refrigerator. Regular - 3 pcs. If the eggs are too small - 4 pcs. To speed up the whipping process, add a tiny pinch of fine salt.

Beat until foamy. The volume of liquid increases by 3-3.5 times.

Immediately pour the liquid into the dry mixture and mix quickly. Citric acid from dry jelly reacts with soda, so we don’t delay the process.

Add half the poppy seeds there and mix quickly

and immediately - into the mold, mold - into the preheated oven.

Bake for 20-25 minutes. The time depends on the width of the form. The addiction is simple. A wider shape means the product takes less time to bake.

The cake rises a lot when baking. Don't worry, it will pass soon.

While the pie is baking, prepare sour cream for layering and decoration.

Place the remaining poppy seeds and a teaspoon of sugar in a jar of sour cream.

mix and place in the refrigerator.

We sort through the nuts (we come across membranes and obscure crumbs)

and grind to desired size.

The pie is ready. We take it out of the oven.

We take the mold apart and let it cool slightly.

Cut into two or three layers,

soak with sour cream. Leave about 1/3 for decorating the top part of the pie.

There is one more subtlety here. All sour cream creams are spread on the pie before serving. Over time, the spread cream is absorbed into the cake and darkens. Therefore, if you are not going to eat the pie right away, it is better to put the leftovers in the refrigerator. The cream is perfectly stored for up to 12 hours.

Place the halves on top of each other, spread with the remaining cream, and sprinkle with nuts.

I'm going to treat friends to a pie, so without removing the parchment, I pack it in a suitable container.

My container is suitable!

You are free to place your culinary masterpiece on the most beautiful flat plate and decorate it to your liking.

What is good about jelly pie? If you have raspberry jelly, you will get the taste of raspberries, if you have cherry jelly, you will get the taste of cherries, and so on. Instead of sour cream, you can use raspberry, cherry or any suitable jam for impregnation and decoration. You can add nuts, dried fruits, frozen berries and whatever your imagination allows you to add to the dough. One thing remains the same: quick and easy preparation and excellent taste. If you don’t bother with nuts and poppy seeds, preparing the pie takes 30-35 minutes. And this, you see, is very important for a modern working and very busy Russian woman.

Happy new year, my dear cooks!

And I take my leave. ETUDE

I've been admiring this poppy-raisin-walnut madness for a long time, and finally I baked this gorgeous pie!!! It’s simply amazing, and also super poppy and extremely nutty – there’s so much to it!!!


And by the way, this is not just tasty, but also healthy! Yes, yes, it’s not for nothing that you crave a bun with poppy seeds or nuts – these products contain more calcium than cottage cheese and milk. I was surprised myself when I found out. In cottage cheese, which we are accustomed to consider the main source of calcium and try to feed it to children, there is only 125 mg of calcium per 100g, and in poppy seeds - 1450 mg per 100g! Of course, you won’t eat so much at once - because you’ll fall asleep on the go, like me, when as a child at Christmas at a party I ate delicious pies with poppy seed filling... 🙂 But it’s worth pampering yourself with homemade baked goods with poppy seeds, nuts and raisins more often! Let's bake this delicious sponge cake, full of poppy seeds, sweet raisins and delicious nut crumbs! It turns out very airy, crumbly, even slightly dry - but this is perfectly compensated by the chocolate glaze.


Ingredients:

For a 23-25 ​​cm mold:

  • 4 eggs;
  • 180 g sugar;
  • 1 cup flour;
  • 1 glass poppy seeds;
  • 1 cup raisins;
  • 1 cup shelled walnuts;
  • 1 tablespoon cognac;
  • 1 tablespoon baking powder.

In grams this is approximately: flour - 130 g; raisins – 120 g; nuts - a little less than 100 g.

How to bake:

The dough is prepared as for a sponge cake or charlotte, and then instead of apples, a lot of poppy seeds, raisins, and nuts are added to it. At first I thought: why so many dry ingredients, a whole glass each! Will the dough be too thick? But no, everything mixed into the dough perfectly, and it turned out to be just the right thickness. And the cake was well baked and came out smooth, it didn’t even sag when it cooled.

Wash and dry the raisins.

Peel and chop the nuts to the state you like. I like fine nut crumbs, while some people like larger pieces.

We cover the mold with a circle of baking parchment, grease the surface of the paper and the walls of the mold with an even but thin layer of sunflower oil.

Preheat the oven to 180C.

Prepare the dough: beat eggs at room temperature with sugar: first let the mixer run at low speed, then switch to medium, then to high - just 4-5 minutes, until the mass increases 2-3 times and becomes fluffy, and the color changes from yellow to light.


Sift the flour and baking powder into the fluffy mass and mix gently - from bottom to top, in a circle.


After stirring a little, add dry poppy seeds, mix a little more...


Add washed, dried raisins.


Pour in cognac.


Add nuts and knead the dough again.


Pour into the mold and put in the oven.


Bake the pie at 180C for about 40-45 minutes. It is ready when a toothpick comes out clean and the top crust of the pie is golden brown.


After about five minutes you can take it out and place the beauty on a plate!


I thought for a long time what would be better: sprinkle the cake with powder or pour chocolate glaze over it. Finally, I chose the frosting.


It turned out beautiful and delicious!

Sweet pie with nuts, dried fruits, cinnamon and poppy seeds - delicious homemade cakes. Surprise yourself, your family and guests with this chic, airy, unusual and very beautiful pie! The culinary site will show and tell you how to prepare this pie with yeast dough, how to make the dough and all the other cooking tricks and you will succeed! Just imagine how delicious this sweet pie is, because in a braid we braid 3 rolls with ryzny fillings: with sugar, cinnamon and walnuts; with sugar and walnuts; with poppy seeds, each greased with butter. And the center of this gorgeous pie is with raisins and dried apricots. Sweet pie with nuts, dried fruits, cinnamon and poppy seeds is very unusual, but really very tasty. Cook with us and you will prepare unusual and very tasty dishes. Lick your fingers!

The nutritional value:

  • Serving Size: 100 g
  • Proteins: 6.9 g
  • Fats: 11.1 g
  • Carbohydrates: 42.8 g
  • Calories: 297.2 kcal

Ingredients:

  • 1. Milk 3.6% fat - 600 ml
  • 2. Chicken eggs - 3-4 pieces
  • 3. Premium wheat flour - 1 kg
  • 4. Sugar - 400 g
  • 5. Butter - 200 g
  • 6. Yeast - 35 g
  • 7. Dried apricots - 100 g
  • 8. Walnuts - 100 g
  • 9. Raisins - 100 g
  • 10. Confectionery poppy - 100 g
  • 11. Ground cinnamon - 10 g
  • 12. Salt - 1 teaspoon
  • 13. Vanillin - 1 g

Preparation:

  • 1. First we need to prepare the dough for the yeast dough. Take 600 ml of milk at room temperature, add 1 glass of sugar and 35 g of yeast.

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  • 2. Stir a little and sift 400 g of flour.
  • 3. Knead the dough. The consistency is like pancakes. Not very runny, but not very thick either. Pour into a larger container so that the dough has room to rise.
  • 4. Cover with a towel and place in a warm place, without drafts, to rise. This may take 20 - 30 minutes. The dough is ready when it has stopped rising and has settled slightly.
  • 5. Pour the dough into a wide container to make it convenient to continue kneading the dough.
  • 6. Add 200 g of sugar.
  • 7. Pour in 1 teaspoon of salt.
  • 8. Break 3 - 4 eggs.
  • 9. Separate the white from 1 egg and reserve. We'll need it to grease the pie.
  • 10. Sift another 600 g of flour.
  • 11. Pour in 1 g of vanillin.
  • 12. Remove the butter from the refrigerator in advance so that it becomes soft. Add 200 g of butter to the flour.
  • 13. Knead the elastic dough. We divide it into 4 parts. We grease the molds in which we will place the dough with sunflower oil so that the dough fits easily and then comes out easily. Lay out the dough, cover with a towel and place in a warm place, without drafts, for 1 hour.
  • 14. While the dough is rising, prepare the filling. Pour boiling water over raisins and dried apricots and let stand for 5 minutes. Wash thoroughly, dry and cut the dried apricots into pieces the size of raisins.
  • 15. When the dough has risen, take the first part and stir in raisins and dried apricots. Place in the center of the springform pan. This is the center of our sweet pie with nuts, dried fruits, cinnamon and poppy seeds.
  • 16. Finely chop the walnut kernels.
  • 17. Take the second part of the dough and roll it out to a thickness of 5 mm. Grease with butter.
  • 18. Sprinkle with sugar...
  • 19. ... cinnamon ...
  • 20. ... and walnuts. We twist the roll.
  • 21. Take the third part of the dough. Roll out to a thickness of 5 mm, grease with butter.
  • 22. Sprinkle with sugar, walnuts and roll up.
  • 23. Take a fourth of the dough, roll it out, grease with butter and sprinkle with sugar...
  • 24. ... walnuts and poppy seeds.
  • 25. Twist the roll. We pinch each roll well so that the filling does not spill out.
  • 26. Take all the rolls. We fasten them together at the base and weave a braid from the rolls.
  • 27. At the end of the braid, we also fasten all the rolls together.
  • 28. We put our chic braid into shape, around a delicious center.
  • 29. Take the protein that we left, add a pinch of salt and 1 tablespoon of sunflower oil, beat and grease our sweet pie.
  • 30. Sprinkle our central ball generously with poppy seeds.
  • 31. Place in the oven, preheated to 150 - 180°C, for 45 - 50 minutes. Let's get this beauty.
  • 32. Cool, cut and enjoy the most delicious, luxurious, airy sweet pie with nuts, dried fruits, cinnamon and poppy seeds.

    Lick your fingers!

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