Delicious and aromatic jam pies will lift your spirits even in the worst weather. Prepare this wonderful delicacy and invite your friends over for a perfect tea party.
What could be better than real homemade baked goods made with love, because they always turn out delicious. And instead of going to the store and buying pies or buns there, I suggest you make them yourself, and here is an excellent recipe for making pies with jam in the oven. For the filling, you can use absolutely any jam that you can find in the house, because such baked goods will turn out great in any case. With this simple recipe for pies with jam in the oven, you will have another reason to gather friends and family together for a delicious tea party.
Number of servings: 24
A difficult recipe for homemade pies with jam in the oven. Step-by-step home cooking recipe with photos for cooking at home in 2 hours. Contains only 287 kilocalories.
- Preparation time: 20 minutes
- Cooking time: 2 hours
- Calorie count: 287 kilocalories
- Number of servings: 24 servings
- Occasion: For breakfast
- Difficulty: Difficult recipe
- National cuisine: Home cooking
- Type of dish: Baking, Pies
Cooking features
There are no hard rules according to which fillings for pies should be prepared. To do this, you can mix a variety of products in arbitrary ratios, each time getting a unique taste. However, some points still need to be known and taken into account.
- Pie dough bakes very quickly, so the filling should not contain products that have not undergone the necessary heat treatment, with the exception, of course, of those that can be eaten raw.
- To improve the taste of the filling and increase its juiciness, you can add butter to it. It is not necessary to melt it for this: it will still melt while the pies are baking or frying.
- Sometimes the filling runs the risk of seeming too runny. If you are afraid that when heated the filling will flow and soak the dough, add a little starch to it.
- The dough for pies is chosen taking into account the type of filling. If it is unsweetened, then the dough is usually made with a reduced egg content, and vice versa. The amount of sugar in the dough also varies, depending on what will be used as a filler.
The pies can be eaten cold, but they taste best fresh and still warm.
Filling options for Ossetian pies
The taste of Ossetian pie depends on the filling. There are a huge variety of fillings for Ossetian pies, both salty and sweet.
Option #1. Potato and cheese filling
You will need 0.5 kg of Suluguni cheese (Adyghe or feta cheese), 3 pcs. potatoes, 80 ml milk, salt and ground black pepper to taste.
Preparation. Grate the cheese on a coarse grater. Boil and mash the potatoes, add grated cheese, milk, salt and pepper and mix well.
Option #2. Potato and herb filling
You will need 0.5 kg of mashed potatoes, 1 bunch of parsley, dill and cilantro, salt and ground black pepper to taste.
Preparation. Chop the greens, add to mashed potatoes, salt and pepper.
Option #3. Filling with beet tops
You will need 250 g of young beet tops, 250 g of suluguni cheese, salt and ground black pepper to taste.
Preparation. Chop the washed and well-chopped tops, removing the cuttings. Grate the cheese on a coarse grater, mix with the tops, add salt and pepper.
Option number 4. With cottage cheese and dried apricots
You will need 400 g of cottage cheese, 100 g of sugar, 1 bag of vanillin, 1 egg, 100 g of dried apricots.
Preparation. Wash and soak dried apricots in advance. Then drain the water and grind. Grind the cottage cheese with sugar and vanilla, add the egg and mix well (you can beat with a mixer). Then add chopped dried apricots and mix well again.
Quick recipe
Any fermented milk product is suitable for this method. This dough is universal, as it is suitable not only for baking, but also for frying in a pan.
In our version we use:
- 300 ml kefir;
- egg;
- 1 tsp. soda;
- 2 tbsp. l. Sahara;
- 350 g flour.
Initially, we extinguish the soda in a cup, pour in kefir at room temperature and mix well. At this time, lightly beat the egg and sugar. Let's mix everything together.
You can avoid using granulated sugar for this dough if your filling is very sweet.
Add flour in portions, which it is advisable to sift through a sieve. The dough should not be too thick, we achieve a soft and pliable base. Let the bun rest for a while and start cooking.
Butter dough for pies
Recipe from chef Yuri Kulakovsky
- 2 cups of flour
- 1 glass of milk
- 1 egg
- 10 g yeast
- 2 tbsp. l. Sahara
- ½ tsp. salt
- 50 g vegetable oil
Step 1. Grind the egg with sugar. Add salt. Add warm milk, yeast and beat everything.
Step 2. Pour in vegetable oil, add flour, knead elastic dough. Knead it so that it comes off your hands and the walls of the dish.
Step 3. Close the lid and put it in a warm place.
Step 4. Divide the risen dough into small pieces and form each piece into a ball. Let the balls rest.
Step 5. After the balls fit, make pies.
Varieties of pies with jam in the oven
Oven pies with jam may differ in both the filling (the jam that is used) and the dough prepared for the base.
There are many varieties of jam pies
Depending on the chosen dough recipe, pies are: yeast pies (with milk, kefir, water, whey), yeast-free pies (using soda or baking powder) and lean pies mixed with water.
Below are several proven recipes for each type of baking.
Yeast
This is a classic that requires a certain amount of time for the dough to proof and ripen.
Yeast pies are a classic
Among the liquid ingredients in recipes, milk, a mixture of water and milk, kefir, etc. are often used.
Below are the proportions of ingredients for yeast dough with milk:
- 250 ml warm milk;
- 200 g granulated sugar;
- 50 g fresh pressed yeast;
- 180 g butter;
- 400-550 g flour.
First mix milk, sugar and yeast. The mixture should become completely homogeneous.
It is left for 10-15 minutes so that the yeast comes to life and begins to actively divide.
Then pour in non-hot melted butter and add sifted flour.
The well-kneaded, slightly sticky dough is left in a warm place until it doubles in volume.
After this, knead the mass with your hands and you can start making pies.
Without yeast
Housewives who are unable to prepare yeast dough or simply do not have time to proof it can bake pies using yeast-free dough.
Yeast-free pies take much less time
The splendor and airiness of such baked goods will be ensured by baking powder or baking powder.
For dough without yeast you need to take:
- 250 ml kefir;
- 110 g melted butter;
- 10 g baking powder;
- 3-4 g salt;
- 450 g flour.
How to knead dough without yeast: mix kefir and butter, then add sifted flour mixed with salt and baking powder, knead elastic dough.
Mix the mixture thoroughly and form it into a ball. Let it sit at room temperature for a while, and you can start baking.
On the water
Dough for pies made with water without milk, eggs or butter is called lean.
To make the baked goods fluffy and more tender, the required ingredients must be vegetable oil and yeast.
Some housewives use highly carbonated mineral water for the same purpose.
To knead lean dough for oven pies you will need:
- 300 ml warm boiled water;
- 14 g dry yeast;
- 50 g granulated sugar;
- 100 ml odorless vegetable oil;
- 5 g table salt;
- 1000 g flour.
Step-by-step mixing: In a deep bowl, mix flour, sugar, salt and dry yeast.
Add warm water little by little and knead the dough. After all the water has been poured out, add vegetable oil in two steps.
Dust the work surface with flour, transfer the dough onto it and knead it until elastic.
Then form a ball, grease it with vegetable oil on top (to prevent it from weathering) and leave to ripen for 1.5-2 hours.
Berry filling. What needs to be done to prevent juice from leaking out of the pies
The berry season is not only about jars of jam, fruit drinks and compotes. Berries are an excellent filling for pies, large pies and a variety of kulebyaks. But the filling is capricious, because it is very juicy. Pies with berries very often come apart and the filling leaks out. How to avoid this and make perfect pies with berries, says Elena Nikiforova, chef of the Shinok restaurant:
— For pies, you can use different berries: raw or poached. The latter are made with a small amount of sugar, under its influence the berries give juice and are lightly boiled in their own sweet juice.
I would not recommend using jam for pies, because it will leak. Unless you make not pies, but a roll with jam.
If you want to make pies with raw berries, then blueberries, raspberries, cloudberries, and blackberries are best. But it is not advisable to put fresh cherries; it is better to let them simmer. I recommend poaching cherries with the addition of raspberries, which enhances the aroma of the berries even more.
To prevent the filling from spreading in the dough, add a little breadcrumbs from white bread or a little starch. And, of course, sugar is added to the berry filling (in the case of both poached berries and fresh ones).
Making a pie with berries is undoubtedly more difficult than, for example, with cabbage or rice. It will not be possible to make it so that there is more filling than dough, as many people like. On the contrary, good pies will be obtained if we take 2 parts of dough to 1 part of berries. There is another trick to prevent the filling from leaking out of the pies: add dry pectin to the berries. It is now sold in almost every store. Pectin gels the berry juice, and with it the filling will definitely not spread.
Fried pies
To remove excess fat from baked goods after cooking the pies, place each pies on a paper towel. After this you can serve the dish.
Required components:
- 300 grams of jam or jam;
- 11 grams of dry yeast;
- 500 grams of sifted wheat flour;
- one chicken egg;
- 250 milliliters of milk;
- sunflower oil;
- a little salt;
- 30 grams of white sugar.
The process of making pies with jam in a frying pan:
- Pour milk into a bowl and heat in the microwave. The liquid should be warm, not hot.
- Add yeast to the milk, stir the mixture and leave for 15 minutes.
- Beat the egg into the risen mixture, add flour, salt and sugar.
- Knead into an elastic and dense mass. Form them into a large ball and leave for an hour. It should double in size.
- Divide the dough into several equal parts, roll each one out and spread the jam.
- Form pies.
- Heat sunflower oil in a frying pan, place the baked goods, fry on both sides. Then place the pies on their sides, they should support each other. Fry the sides.
Decorate the slightly cooled dessert with powdered sugar.
Recipe for “Filling that doesn’t leak”:
Let's first prepare the jam filling, which we want to use to make pies. In my case, this is liquid plum jam. I transfer it from the jar to a saucepan and bring it to a boil.
Mix starch with cold water until smooth. (If you need the filling from such jam not for pies, but for a pie or for layering in a cake, then 30 g of starch mixed with 2 tablespoons of water will be enough.)
Pour the diluted starch into the jam. Stir quickly until smooth. The color turns out so muddy...
As it heats, the starch will begin to brew and the filling will begin to thicken, and the color will gradually become purer and more transparent.
Bring the filling to a boil, cook stirring for a minute and remove from heat. The filling becomes thick and transparent.
Transfer to a plate to cool.
To make the cherry filling, I use frozen pitted cherries. Place the cherries in a saucepan. Sprinkle with sugar. Cover with a lid and place on low heat.
As the cherry heats up, it releases juice and the sugar dissolves.
Mix starch with cold water and pour into cherries.
Next, stir, bring to a boil and simmer for a minute. The mass becomes transparent. Transfer to a plate and let cool.
I used this cherry filling for pancake cakes. I place a strip of cooled cherry filling in the middle of the pancake. I fold the edge of the pancake in half, and then cover the filling with the resulting edge and roll it into a tube.
This way the tubes are completely filled with filling. I wish you delicious and beautiful desserts!
What to add to jam so that it does not leak out
You can boil the jam a little a few hours before preparing dessert and add semolina to it. Take one tablespoon of cereal per glass of jam. This is also a good solution when looking for an answer to the question of what to add to jam so that it does not spread. But in the case of jam, a teaspoon of semolina is taken per glass of the product. This secret will help you put more filling in your shortbread pie with jam.
Note! When processing jam or jam in this way, it is important that it cools first. Only when cooled can it be added as a filling when preparing various baked goods.
You can add berry or fruit jelly to jam or marmalade. Take a tablespoon of jelly per glass of filling. It would be very unusual to add lemon-pumpkin jam with cinnamon to baked goods.
Another option is to add wheat flour or even cornmeal. The proportion will be standard when a tablespoon of one of the listed additional ingredients is taken per glass of this kind of filling.
You can use regular oatmeal as a thickener. They are taken in a standard proportion: a tablespoon of flakes per glass of jam.
As the simplest option, housewives can use corn or potato starch to add thickness. Many modern nutritionists argue that it is better to opt for corn starch. By adding starch to strawberry jam you will get excellent baked goods.
Another option for adding to the jam to thicken it is breadcrumbs. It’s best not to buy a store-bought product, but to make your own crackers. To do this, you need to take a good white bun, cut it into fairly large pieces and dry it on a baking sheet. Then grind it finely.
Instead of crackers, you can use ground biscuits. To do this, just take regular cookies without additives and crush them finely and finely with a rolling pin on a cutting board. It is best to choose crackers and always without any additional flavorings or salt.
Advice from neboleyka.info: an excellent filling that can be used without any thickeners is homemade quince jam. To make a truly thick filling from this jam, just put it on a sieve set over a suitable sized saucepan an hour before use. The syrup will gradually drain, leaving beautiful elastic quince slices, similar to candied fruit. Puff pastries and all kinds of baked goods made from curd dough are especially tasty with this filling.
All these tips will definitely help when the housewife is looking for what to do to prevent the jam from leaking out of the pie. But, if some part of the filling ends up on the baking sheet, it will be difficult to wash it off. Therefore, pies and homemade pies with wet fillings should always be baked on special baking paper.
When deciding exactly what to add to the jam so that it does not leak out of the pies from the above, the choice must be made in favor of the ingredient that is on hand. Over time, you can try each of the options and decide what you like best and is suitable in each specific case.”
I really hope that this information will benefit not only me, but also you. And now I know exactly how to make a thick filling based on apple and pear jam
Pies with plum jam based on raw yeast cooked in the oven
It’s been a while since I baked anything with yeast dough, this situation urgently needs to be corrected, and this time I’m coming to you with pies with plum jam . This pastry will not leave anyone with a sweet tooth indifferent; according to my recipe, you will get incredibly tasty, fluffy pies.
The main secret of cooking is not only the ingredients, proportions and baking time, it is very important to approach this process with good thoughts and a good mood. Just recently I was watching the “Science” channel and you know what, I emphasized to myself, it turns out that even if you plant two flowers in the same soil, but at the same time one with good, kind words, and the other one is scolded during planting, then the one that scolded quickly withered, and the other blossomed like never before. Somehow after this program I began to look at life differently.
Plum jam is much thinner than apple jam, but you should not be afraid of this; if you sprinkle a pinch of semolina on top of the pie filling, the jam will not leak out. And you will definitely succeed.
To prepare you will need:
- Raw pressed yeast -30 gr.
- Chicken egg -2 pcs. (1 for the dough, the other to grease the pies)
- Milk - 1 glass.
- Flour -0.4 kg.
- Sugar -2 tbsp.
- Salt - 1 teaspoon.
- Vegetable oil -2 tablespoons.
- Plum jam.
- Semolina
First, prepare the dough, dissolve the yeast in a glass of warm milk,
add a little flour and sugar so that the consistency is like pancake dough. We leave the dough alone for fifteen minutes, during this time the yeast will begin to play, a reaction will take place and the dough will begin to increase in size, it may escape from the mug like mine.
As soon as the dough rises, pour it into a bowl, break the egg into it, add sugar and salt.
Mix everything thoroughly, sift the flour through a sieve.
Pour in a little vegetable oil.
Knead the dough, knead until your hands and bowl are clean, this will take about 15 minutes.
The longer you knead the dough, the much fluffier the baked goods will be. We transfer the dough into a plastic bag for 40 minutes. The main thing is that there are no drafts, then this time is enough for the dough to increase significantly in size.
We transfer the dough to the work surface, I previously greased it with vegetable oil so that the dough does not stick, this is more convenient for me, the kitchen is cleaner, but if you wish, you can sprinkle the work table with flour, which is also an option. Be sure to knead the dough several times and only then cut it into portioned pieces, here it’s up to you to choose what size your pies will be.
We roll each piece into a small flat cake, in the center of which we put the filling, as I said earlier, sprinkle with a little semolina so that the filling does not leak out,
form a pie.
Turn on the oven to heat 180 degrees, while the oven is heating up, place the pies on a baking sheet, seam side down,
I first put parchment paper on it, which I generously greased with vegetable oil, this is necessary so that the pies do not stick to the baking sheet, and it is easier to wash the baking sheet later. Brush the pies with the egg, beaten until smooth.
Leave to proof for 15 minutes. Bake for 15-20 minutes at a temperature of 180 degrees in convection mode.
Pies with plum jam based on raw yeast cooked in the oven are ready. Enjoy the taste. Bon appetit.
cooking method
1. The butter intended for the dough must be cut into small cubes. 2. Sift the flour, mix it with salt, add the butter cubes and chop them together with the flour into crumbs. 3. Add yogurt, yolks, mix everything. Knead the dough. If it turns out too cool, add some ice water. 4. Form the dough into a ball, wrap it in cling film, and put it in the refrigerator for 30 minutes. 5. Roll out the dough into a layer 5 cm larger than the baking pan, then transfer this layer to a pan lined with parchment, creating sides. Place the pan with the dough base in the refrigerator for 30 minutes. 6. Place a piece of parchment on top of the base, add beans and bake for 20 minutes in the oven (180 degrees). Then remove the weight and parchment, let the base cool slightly. 7. Cut the fennel into slices, place in a frying pan heated with butter and fry until golden on both sides. 8. Fish, previously cleaned, washed and dried, salt and pepper, brush with olive oil. 9. Mix eggs with cream, beat, then add Parmesan. Pour the resulting mixture into the pie base and place in the oven for 10 minutes (180 degrees). 10. Remove the pan from the oven and place the fish and fennel on top of the pie. Bake again for 15 minutes. Bon appetit!
Recipe in the oven
In this version of the dish, kefir is the main component. To make the dough fluffy and dense, choose kefir with a high percentage of fat content.
You will need the following products:
- two chicken eggs;
- 550-600 grams of sifted wheat flour;
- a pinch of salt;
- a large spoon of white sugar;
- 0.5 small spoon of baking powder;
- 230-250 grams of jam;
- 120 milliliters of kefir;
- sunflower oil.
Preparing pies with jam on kefir in the oven:
- Pour flour and soda into a bowl.
- In another container, grind the beaten eggs with sugar, add kefir, sugar and salt.
- Combine the contents of two containers. Knead the elastic mass.
- Divide the dough into several parts, roll each of them out and fill with jam. Form pies.
- Heat the oven to 190 degrees.
- Place the baked goods on a baking sheet and cook for 15-20 minutes.
The dish is ready.
