Pie “Samovar” with rice and dried apricots, step-by-step recipe with photos

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Prepared by: Julia Vetrina

04/29/2017 Cooking time: 2 hours 0 minutes

I never tire of being amazed at how many different dishes you can come up with from the same ingredients. Basically, of course, these are basic ingredients that can almost always be found in your kitchen.

How to make a pie with dried apricots?

Baking pies with dried apricots in the oven is no more difficult than other baked goods. You need to use a proven successful dough recipe and use the recommendations for preparing the filling.

1. The dried apricot filling for the pie is prepared from pitted dried fruits, carefully selected and without visible damage.
2. One of the traditional options for preparing the filling would be to boil dried apricots in sugar syrup for 20 minutes, drain the broth, grind the dried fruits through a meat grinder and use them in baking.
3. Cut the dried apricots soaked in hot water, put them in a saucepan, add water to just cover the workpiece. Add sugar and simmer for 5 minutes. Cool and apply.
4. The aromatic filling is prepared from 500 g of dried apricots and 100 sugar, a tablespoon of lemon and ¼ tbsp. orange juice and 200 ml water. Combine everything, cook over low heat, covered, for 30 minutes. Wait until half the liquid has evaporated, grind with a blender, cool and use.

Recipe No. 1 Classic

Such a magnificent delicacy always pleases guests and family, which is why it is often baked for the holidays. Pie with dried apricots is unique and very tasty. Currently, there are many recipes where dried apricot goes well with different dough options and additives. Let's consider a classic cooking option that is familiar to many baking lovers.

Ingredients:

• margarine or butter - 200 g;
• sour cream 15% - 200 g;
• premium flour - 500 g;
• salt - a pinch;
• baking powder - ½ tsp.

For filling:

• dried apricots - 250 g;
• granulated sugar - 1 cup;
• butter - 1 tbsp;
• flour - 250 g.

Preparation:

The secret to a crumbly dough lies not only in the choice of baking powder, but also in the flour. At the preliminary stage of preparation, it must be sifted twice. Then grind with butter or margarine into fine crumbs. Here it is important to control the consistency of the dough so that it is almost dry, like breadcrumbs. Therefore, if the crumb seems too oily, you need to add more flour, but most importantly, do not overdo it. It should not be completely dry.

Gradually add sour cream and thoroughly knead the dough until smooth. Finally, add baking powder and salt, mix everything and leave in the refrigerator for 30-40 minutes. If the dough turns out to be very greasy and sticks to your hands, the amount of flour needs to be increased, kneading to such a consistency that it is no longer sticky.

When figuring out how to make a filling for pies from dried apricots, it is important to consider one point. We discard the dried apricots in a colander, and be sure to reserve the water for later use according to the recipe. Pass the apricot through a meat grinder and put it in a separate bowl. In this case, it is necessary to rinse the meat grinder immediately so that it does not have time to oxidize.

Mix dried apricots with sugar.

We divide the dough into two parts. In this case, one part will be smaller and the other larger. Roll out the largest piece of dough and place it on a greased baking sheet.

We spread the apricots. If the filling turns out dry, but you want to bake a pie with dried apricots with a delicate filling, add water in which the fruit has swollen. The main rule is compliance with the measure. You must not overdo it with liquid, otherwise it will ruin the baked goods. You need to moisten the filling, removing dryness, but so that it does not float, as in apricot compote.

Then a small piece of dough is rolled out. It is used to cover a dried apricot pie. We carefully pinch all the edges so that there are no gaps. Then use a knife to cut the top dough, as if drawing small lines so that the filling peeks out.

Take a teaspoon of butter, grind it with a small amount of flour, making a rich crumb, which you can sprinkle on top of pies with dried apricots. Then place the baking sheet in the oven, preheated to 180 degrees. Bake for half an hour and remove.

Cool the finished pie with dried apricots, prepared according to a simple recipe, at room temperature, covered with a clean kitchen towel. Then it is cut into portions and served to the table.

Pie with dried apricots - a simple recipe

The simplest pie with dried apricots and prunes is a delicacy that will be appreciated by those who fast or adhere to certain dietary rules - there is no butter or eggs in the composition, and the base is mixed with apple juice, the latter is best used natural: freshly squeezed or home-canned.

Ingredients:

• apple juice – 200 ml;
• sugar – 130 g;
• baking powder;
• vegetable oil – 70 ml;
• nuts – 50 g;
• flour – 200 g;
• dried apricots and prunes – 200 g each.

Preparation

1. Pour water over dried apricots and prunes, leave for 15 minutes, drain, dry, and chop into small pieces.
2. Combine juice, sugar, baking powder, mix.
3. Dry the crushed nuts in a frying pan and pour into the dough.
4. Add flour, mix, add dried fruits.
5. Pour the dough into the mold, bake the pie with prunes and dried apricots for 1 hour at 160.

In the oven without yeast

A simple yeast-free jellied pie is incredibly easy to make! We take:

• • flour - a glass;
• • granulated sugar – ¾ cup;
• • soda slaked with vinegar - on the tip of a spoon;
• • raw eggs – 4 pcs.;
• • dried apricots – 100 grams.

Cut the softened dried fruit into small pieces. Mix the remaining ingredients in a deep bowl. Then add dried apricots to the dough and mix until smooth. Preheat the oven to 180 degrees in advance. Pour the dough into a greased mold and bake for half an hour until golden brown.

Delicious recipe! How to butter pancakes

Yeast pie with dried apricots

A rich and sweet pie with dried apricots is made from fluffy yeast dough, from which Easter cakes are made; the delicacy will come out very fluffy and will not go stale the next day. To prepare the delicacy, you need to make the filling by boiling the dried fruits in sugar syrup; if desired, you can grind the filling with a blender or leave it in small pieces.

Ingredients:

• dried apricots – 500 g;
• sugar – 1 tbsp;
• water – 200 ml;

Opara:

• milk – 1 tbsp.;
• fresh yeast – 25 g;
• sugar – 1 tsp;

Dough:

• milk – 1 tbsp.;
• sugar – ½ tbsp.;
• soft butter – 100 g;
• vanillin – 5 g;
• eggs – 3 pcs.;
• flour – 500-700 g;
• yolk – 1 pc.

Preparation

1. Chop the dried apricots finely, add water, add sugar, cook for 10-15 minutes, stirring. Cool.
2. Combine the ingredients for the dough and leave until it reacts.
3. Mix the ingredients for the dough, add the dough.
4. Add flour, knead the dough, leave in a warm place to proof, kneading three times.
5. Divide the dough into 2 unequal parts, roll out the larger one and place in the pan.
6. Distribute the filling and decorate with the rest of the dough.
7. Leave for 15 minutes, brush with yolk and sprinkle with sugar.
8. Bake the pie with dried apricots for 25-30 minutes at 180.

Step-by-step preparation

1. Step 1:

   Let's prepare the ingredients for the pie. Let's start baking by preparing yeast dough. We will prepare the dough in a quick, straight way, but the dough should be very soft and rich. Put sugar, a tablespoon of flour, dry yeast in a bowl, and pour warm milk. Stir the mixture and leave it for 15 minutes in a warm place. Meanwhile, sift the flour. Melt the butter in the microwave and cool it to room temperature.

2. Step 2:

   Beat a chicken egg into a bowl with the yeast mixture, add a couple of tablespoons of sour cream, pour in melted butter, and add a pinch of salt. Stir the mixture.

3. Step 3:

   Add sifted wheat flour in batches. Knead the elastic, smooth dough; it should not remain on your hands. Place it in a bowl, cover it with cling film and put it in a warm place while we make the fillings.

4. Step 4:

   It is better to take long-grain rice; it should be crumbly after cooking. Wash the rice thoroughly until the water is clear, put it in a saucepan, fill it with water, and put it on the fire. When the water boils, add a tablespoon of sugar and a pinch of salt, reduce the heat to medium and cook for about 8 minutes. Then drain the water and let the rice cool slightly.

5. Step 5:

   Boil chicken eggs hard, cool and peel and finely chop or grate.

6. Step 6:

   Wash the raisins well, add hot water, leave for 10 minutes, let them steam and become soft. Melt the butter (it is better to use ghee) and let it cool slightly.

7. Step 7:

   Divide the dough into two parts, one more, the other less. Roll out most of it into a thin layer. Such a size that it is 5-6 centimeters larger than the mold. Grease the mold with oil, put the dough on it so that the edges hang down.

8. Step 8:

   Place some rice on the dough. Sprinkle some raisins on top.

9. Step 9:

   Place chopped boiled eggs on top.

10. Step 10:

    Top with raisins and rice again. Pour over melted butter and sprinkle with sugar if desired (for those who like it sweeter).

11. Step 11:

    Roll out the rest of the dough into a small circle, cover the filling with it and pinch the edges with the edges of the bottom crust of the pie to make it like a wreath (this is the difference between Gubadiya and other pies). Prick the top of the pie with a fork to allow steam to escape, brush with beaten egg and milk. Preheat the oven to 180 degrees. Bake until golden brown, about 25 minutes.

12. Step 12:

    We take the gubadia out of the oven. Let it cool a little, sprinkle powdered sugar on top. Serve with tea. Enjoy your tea!

Pie with dried apricots made from puff pastry

The fastest and easiest version of home baking is a layer cake with dried apricots; it is better to use a yeast preparation, so the delicacy will turn out fluffier and more crumbly. You can shape it as your imagination allows, creating elaborate treats in the form of rolls, braids, or making ordinary open pies.

Ingredients:

• dough – 500 g;
• dried apricots – 400 g;
• crushed nuts - ½ tbsp.;
• cinnamon – 1 tsp;
• brown sugar - 3 tbsp. l.;
• yolk – 1 pc.;
• milk – 30 ml;
• powdered sugar for sprinkling.

Preparation

1. Cut the dried apricots, cook for 20 minutes, and puree with a blender.
2. Dry the nuts and combine with dried apricots.
3. Roll out the dough and cut into 2 parts.
4. Place one half of the dough in the mold, distribute the filling, sprinkle with a mixture of cinnamon and cane sugar.
5. Cut the second half of the dough in the center several times to make strips, they need to be turned away.
6. Place the cut layer on top of the filling and seal the edges.
7. Combine the yolk and milk and brush the pie.
8. Bake a quick pie with dried apricots for 20 minutes at 190. After cooling, sprinkle with powder.

Features of preparing Tatar balish - basic rules

Traditional Tatar cuisine is incredibly diverse and the number of dishes in it is simply enormous. Traveling around the country, you may be surprised to discover that the Tatars in each region have different secrets and recipes for preparing certain dishes. Baked goods and meat dishes are the basis of the entire national cuisine of a given country, and pastries are not only sweet. One of the most original dishes, which embodies both baked goods and meat, is the Tatar pie balish. This is a classic traditional Tatar dish, which is most often prepared for major holidays. Many Tatar families consider the preparation of balish to be a kind of family tradition.

Shortbread pie with dried apricots

This recipe for pie with dried apricots and nuts is made from shortcrust pastry. Crushed walnuts, hazelnuts or almonds are added to the filling; they must first be dried in a dry frying pan. For a special aroma when cooking dried fruits, add lemon or orange zest and juice with pulp.

Ingredients:

• sugar – 150 g;
• frozen butter – 100 g;
• flour – 2 tbsp;
• eggs – 2 pcs.;
• baking powder;

Filling:

• dried apricots – 300 g;
• orange – 1 pc.;
• nuts - ½ tbsp.;
• zest – 1 tsp;
• water – 100 ml;
• sugar – 100 g.

Preparation

1. Combine the juice of 1 orange, sugar, water and zest. Pour the mixture over finely chopped dried apricots. Cook for 15 minutes until all ingredients soften. Punch with a blender.
2. Add nuts to the filling and mix.
3. Chop frozen butter with flour until crumbs form, add sugar, eggs and baking powder.
4. Gather a lump of dough, wrap it in film, and put it in the freezer for 20 minutes.
5. Divide into 2 unequal parts, roll out the larger one, place in a mold, distribute the filling, decorate with the remaining dough.
6. Bake the pie with nuts and dried apricots for 25 minutes at 200.

How to serve zur balish

Properly preparing balish with meat and potatoes in the oven is only half the battle. It is very important to serve it to guests correctly. Therefore, read the instructions and act:

• When the balish has cooled sufficiently, remove it from the oven and cut off the top crust.
• Place the filling on plates and serve with part of the pie “lid”.
• This dish is eaten with forks, helping with the crust.
• After the filling is finished, the most delicious part should be divided among everyone - the bottom of the pie, soaked in broth, fats and juice. In the old days, this part was treated to the most honored guest.

Pie with dried apricots and apples

An open pie with dried apricots can be made from any dough; the fastest way to prepare it is from store-bought puff pastry. The filling includes apples, it is better to choose a sweet and sour variety, chop the dried apricots finely, and use fatty cottage cheese for the layer. The delicacy takes just 5 minutes to assemble, bakes and cools for half an hour - an ideal recipe for breakfast.

Ingredients:

• puff pastry dough – 500 g;
• yolk – 1 pc.;
• crushed nuts - ½ tbsp.;
• cottage cheese – 200 g;
• dried apricots – 100 g;
• honey - 3 tbsp. l.;
• apples – 2 pcs.;
• sour cream – 1 tsp;
• cinnamon – 1 tsp;
• sesame – 1 tbsp. l.

Preparation

1. Chop the apples and sprinkle with cinnamon.
2. Finely chop the dried apricots.
3. Roll out the dough, cut out a circle.
4. Grease the cake with 1 tsp. honey
5. Lay out the cottage cheese, followed by apples, dried apricots, sprinkle with nuts, and pour in the remaining honey.
6. Tuck the edges towards the center, tuck them to form edges.
7. Combine sour cream with yolk, grease the edges of the pie, sprinkle with sesame seeds.
8. Bake for 30 minutes at 200.

Nutritional and energy value:

Pie with cottage cheese and dried apricots

Curd pie with dried apricots is a worthy variation of the “Royal cheesecake”. Baking is prepared from classic shortcrust pastry and a large amount of cottage cheese with a layer of dried fruits. Dried apricots cannot be heat treated in this case, so you need to choose soft slices, without damage and without seeds.

Ingredients:

• shortbread dough – 500 g;
• dried apricots – 150;
• cottage cheese – 500 g;
• sugar – ½ tbsp.;
• eggs – 3 pcs.;
• vanillin.

Preparation

1. Beat cottage cheese with eggs, sugar, vanilla.
2. Distribute 2/3 of the dough in a mold with sides.
3. Lay out the dried apricots, followed by the cottage cheese.
4. Grate the remaining dough and sprinkle over the pie.
5. Bake for 40 minutes at 180.

Useful tips and tricks

Tatar balish (the recipe in the oven can be prepared in different variations) will turn out juicy, aromatic and with an evenly baked filling, provided that the following subtleties are observed in the process of preparing the product:

Tatar balish is recommended to be served on the table with a spoon, which is used to eat the filling, and the dough from the product replaces bread. The need for equipment is due to the addition of broth (an integral part of the classic recipe) to the finished product. It is important to use deep containers for baking, especially when preparing a dish in the oven.

Tatar pie with rice, raisins and dried apricots

Multi-layer Tatar pie with rice and raisins and dried apricots - Gubadiya, traditionally it was prepared on holidays, now the recipe is available to every cook. The main feature of the treat is the use of special dried cottage cheese - korta, and the dough, on the contrary, is prepared very quickly and simply.

Ingredients:

• flour – 120 g;
• milk – 40 ml;
• baking powder;
• sugar – 5 g;
• salt – 1 pinch;
• margarine – 20 g;
• egg – 1 pc.;

Filling:

• short grain rice – 50 g;
• court – 70 g;
• boiled eggs – 2 pcs.;
• melted butter – 50 g;
• sugar – 30 g;
• raisins – 100 g;
• dried apricots and prunes - 1 tbsp.

Preparation

1. Combine all the ingredients for the dough and knead briefly.
2. Divide into 2 unequal parts, roll out the larger one, and place in the pan so that the edges hang down.
3. Mix the court with sugar.
4. Boil the rice until half cooked.
5. Wash dried fruits and dry.
6. Place 2 tablespoons of rice, korta, a mixture of rice and dried fruits, and grated eggs into the form with the dough.
7. Roll out a smaller piece of dough, cover the pie, seal the edges.
8. Bake for 30 minutes at 170.

Unleavened dough for balish

Compound:

• wheat flour - 0.6–0.7 kg;
• water - 0.3 kg;
• salt - 5 g;
• refined vegetable oil - 120 ml.

Cooking method:

• Sift the flour.
• Boil water and pour out the required amount.
• Pour oil into boiling water, add salt, mix well.
• Make a well in the center of the flour pile and pour the liquid mixture into it.
• Knead a dough that is dense and elastic and does not stick to your hands.

Cover the dough with cling film to prevent it from becoming crusty and leave for half an hour. After the specified time has passed, you can start preparing the pie. While the dough is resting, you can start preparing the filling. If it takes longer than half an hour, the dough will “wait.”

Pie with dried apricots in a slow cooker

The best way to make a jellied pie with dried apricots in a slow cooker is to make the dough with sour cream, kefir, or use another fermented milk product. For greater aroma, add lemon zest to the dough, and soak the dried fruits for 4-5 hours in aromatic alcohol: rum, amaretto or other liqueur.

Ingredients:

• kefir – 1 tbsp.;
• egg – 1 pc.;
• flour – 250 g;
• butter – 100 g;
• sugar – 150 g;
• baking powder, vanillin;
• dried apricots – 200 g;
• amaretto – 100 ml;
• lemon zest – 1 tbsp. l.

Preparation

1. Cut the dried apricots, pour in the liqueur, cover, and leave for 5 hours.
2. Beat the egg with sugar and butter, pour in the kefir.
3. Add baking powder, vanillin, zest, flour.
4. Pour into the bowl, remove the valve.
5. Cook the pie with dried apricots on the “Baking” for 1 hour. Turn over 20 minutes before the signal.

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Calorie content of foods possible in the dish

• Condensed milk 7.5% fat – 140 kcal/100g
• Milk 1.5% fat – 47 kcal/100g
• Milk 2.5% fat – 54 kcal/100g
• Milk 3.2% fat – 60 kcal/100g
• Milk 3.5% fat – 64 kcal/100g
• Whole cow's milk – 68 kcal/100g
• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content – ​​210 kcal/100g
• Sour cream 25% fat content – ​​284 kcal/100g
• Sour cream 30% fat content – ​​340 kcal/100g
• Raw wild rice – 353 kcal/100g
• Rice – 344 kcal/100g
• White rice fortified boiled – 109 kcal/100g
• White rice fortified raw – 363 kcal/100g
• White rice, steamed, boiled with long grains – 106 kcal/100g
• White rice, steamed, with long grains, raw – 369 kcal/100g
• Boiled brown rice – 119 kcal/100g
• Raw brown rice – 360 kcal/100g
• Instant dry rice – 374 kcal/100g
• Instant rice, ready to eat – 109 kcal/100g
• Sugar – 398 kcal/100g
• Granulated sugar – 398 kcal/100g
• Peasant unsalted butter – 661 ​​kcal/100g
• Peasant salted butter – 652 kcal/100g
• Amateur unsalted butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Raisins – 280 kcal/100g
• Kishmish – 279 kcal/100g
• Salt – 0 kcal/100g
• Wheat flour – 325 kcal/100g
• Powdered sugar – 374 kcal/100g
• Chicken egg – 80 kcal/100g
• Dry yeast – 410 kcal/100g

Calorie content of foods: Wheat flour, Dry yeast, Chicken eggs, Sour cream, Butter, Milk, Sugar, Salt, Rice, Raisins, Powdered sugar