Christmas pie from Yulia Vysotskaya. Christmas Cakes: Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

According to the centuries-old tradition, Christmas in Russia is no longer lean, but by no means fatty food. So, as a dessert, it is customary to serve a Christmas pie with berries on the table. Here is a recipe for such a dish in the interpretation of Yulia Vysotskaya, and also diversify the menu with festive delights from Europeans.

Christmas Berry Cake

Yulia Vysotskaya recommends taking any berries as the main ingredient: both fresh and frozen, from jam, and even dried. It’s just that every time the pastry will sparkle with new colors, because Christmas pies are the decoration of the festive table. Here is a list of the ingredients that will be needed for such a masterpiece:

• berries - 200 g;
• wheat flour of the highest grade - 125 g;
• cottage cheese of any fat content - 100 g;
• sour cream 20% - 200 g;
• granulated sugar - 75 g;
• chicken egg - 1 piece;
• egg yolks - 3 pieces;
• ground nuts (almonds) - 75 g;
• butter - 100 g;
• vanillin - 1 sachet;
• a pinch of s alt.

Cooking process

Despite the fact that there are a lot of ingredients, the preparation of the dessert will not take the hostess too much time. So, first we melt the butter for the dough. Sift the flour into a separate bowl, put the cottage cheese there, pour in the melted butter and add a little s alt. Christmas pies, the recipes of which we present, are traditionally not complete without ground nuts. Before grinding the almonds, they can be slightly calcined in a pan, and for a special taste and piquancy of the dish, you can use the nucleolus of the bitter variety of the fruit. Add the ground nuts and egg to the mixture. Now mix all the ingredients well.

Pie Shaping

We take a baking dish with wavy edges, grease it with oil. Now we distribute the resulting dough inside the form in such a way as to fill not only the bottom, but also the edges. When forming the future base of the pie, use your hands to press the dough to the bottom and sides of the mold. When the whole mass is distributed, we will send our base to the freezer for about half an hour, after pricking it with a fork.

Cooking stuffing

In the meantime, let's start preparing a delicious holiday filling. Again, there is nothing complicated here: just mix sour cream, sugar, berries, vanillin and yolks. The only important point is the lack of water in the berries. If you thawed them, drain the liquid, if you took them from jam, strain the syrup. After mixing all the ingredients and waiting for half an hour indicated in the recipe,We take out the frozen form and put the filling in it. Bake a Christmas pie in an oven preheated to 180 degrees for at least an hour, and a good density of the filling will signal the readiness of the dish. It is unlikely that it will be possible to check the readiness with a toothpick, if only from the very edge. The duration of baking is due to the fact that the dough is sent to the oven frozen. By the way, if you want to diversify this recipe, you can safely replace the berry ingredients with fruit ones. So you can bake a Christmas cake with apples, oranges, pears and even bananas.

Festive Dried Fruit Pie

Our next recipe is a good solution for busy housewives. Indeed, in finished form, this cake can be stored in the refrigerator for up to 2 weeks, and in order to prevent staleness, sprinkle holiday pastries with cognac daily. Let's learn how to cook a Christmas cake from Yulia Vysotskaya with dried fruits, and for this we will prepare the following ingredients:

• wheat flour of the highest grade - 350 g;
• fresh chicken eggs - 5 pieces;
• butter - 350 g;
• brown sugar - 350g;
• dried apricots -200 g;
• raisins - 200 g;
• prunes - 200 g;
• dried cranberries - 200g;
• dried figs – 200 g;
• nuts almonds and hazelnuts, 150 g each;
• baking powder - 1 teaspoon;
• cognac - 2 tbsp. spoons.

Important! The degree of moisture content of dried fruits affects the baking time. In the presence ofas part of the dough of wet ingredients, the Christmas cake will not bake immediately. In this case, the readiness of the dish can be checked with a toothpick.

Cooking technology

The oven can be heated in parallel with the start of mixing the components, the final temperature is 180 degrees. We take dried fruits and cut them into pieces of the same size. Grind the nuts in a blender or in a food processor. Next, beat the brown sugar and butter, and then add one egg at a time to the mass, continuing to beat slowly after each time. We combine the resulting brown base with grated nuts and pieces of dried fruit, then sift the wheat flour and baking powder here.

This Christmas cake will rise very much when baking, so the form must be used deep and round. Lubricate the container with oil and lightly sprinkle with flour, lay out the dough and send it to the preheated oven. The baking process will proceed in 2 stages:

• Bake for 15 minutes at 180 degrees.
• Reduce the temperature to 160 degrees and keep the Christmas cake from Yulia Vysotskaya in the oven for another 45 minutes. And so that the top does not burn, cover the baking with parchment paper.

It remains to make sure that the festive dish is ready by placing a wooden stick in it. If the cake is completely baked, take it out of the oven and sprinkle with cognac. Ready baked goods have an unusual dark color.

Traditional Russian Christmas cake

Different nationsEuropeans are preparing various treats for the Christmas table. This also applies to pies. If a festive feast in Germany is difficult to imagine without the traditional Stollen cake, then the Russian table can hardly do without a meat pie. Moreover, in Russia, since ancient times, pastries with chicken pieces were served for the holiday, and already as a daily dish, cooks baked muffins stuffed with minced meat. The dough was most often made on sour cream. We will not depart from this tradition and we are with you. For the test we need the following ingredients:

• wheat flour of the highest grade - 3.5 cups;
• sour cream 15% - 200 g;
• fresh chicken egg - 2 pieces;
• margarine for baking - 200 g;
• granulated sugar - 1 teaspoon;
• s alt - 0.5 tsp;
• baking powder for dough - 2 tsp

Our Traditional Christmas Chicken Pie will be filled with the following ingredients:

• chicken legs - 2 pieces;
• chicken breast - 1 piece;
• onion - 3 pieces;
• s alt and spices (to taste).

In order for the filling not to seem too dry, in addition to the fillet, we will use tender and juicy meat, taken from chicken legs.

Kneading sour cream dough

First, let's mix the liquid ingredients: sour cream, softened margarine for baking and eggs, add s alt and granulated sugar to the resulting mixture. Then we introduce flour enriched with oxygen (previously sifted) into the dough, as well as baking powder. Let's knead the dough untiluntil we are convinced of its ideal elasticity. Many Christmas pies are made with puff pastry mixed with filling (this was the case with the previous recipe). The chicken pie recipe is quite traditional. Therefore, we will not deviate from the rules and place the dough in the refrigerator for about an hour. This is enough time for the gluten to form. In the meantime, we will prepare the filling.

Preparing the meat filling and forming the pie

Separate the meat from the bones and skin and cut into small cubes, add finely chopped onion, s alt and pepper. You can mix the filling with your hands, lightly pressing down so that the onion gives its juiciness to the meat. We take the dough out of the refrigerator and divide it into 2 approximately equal parts. Then we take a rectangular baking dish, the bottom of which we will line with one half of the dough. Do not forget to pre-lubricate the bottom and sides of the form with vegetable or butter. We roll out a layer of dough on the table, and then put it in a container, forming sides with our hands. Then we spread the filling on the dough layer, not forgetting the juice - it will add flavor and tenderness to the festive dish.

The final touch is the formation of the top layer of the pie and laying the second layer of dough on top of the juicy filling. We cover the product and pinch the edges with any kind of patterns - waves, a pigtail, with an overlap, and so on. In the center we form a small hole for the hood. If desired, you can leave a little dough to decorate the top of the cake, for example in the form of a carved sheet. First 20We will bake for 200 minutes at a temperature of 200 degrees, and then for another 20 minutes, lowering the oven temperature to 170. At the end of the process, we traditionally take a test for the readiness of the dish. By the way, the meat can also be checked by pulling a piece through the central hole.

Bulgarian Christmas cake Banitsa with cheese

If we talk about traditional festive dishes of Europe, one cannot fail to mention another savory version of baking from sunny Bulgaria. Try making Banitsa cheese pie using ready-made phyllo dough. This will diversify your traditional holiday menu and will not take much time. As ingredients you will need:

• Filo puff pastry - 1 pack;
• cheese - 300 g;
• low-fat milk - 2.5 cups;
• fresh chicken egg - 4 pieces;
• butter - 50g

Cooking process

Filo dough is preliminarily thawed, and the cheese is crushed with a fork in a separate bowl. Pieces should not be too small. Add 3 eggs to the cheese and mix the ingredients thoroughly. There are several layers in the package of the finished dough. We begin to lay the cake in the mold from the first layer, after lubricating it with butter. We will distribute the filling not all, so that it is enough to cover the following sheets. If you measure the amount of filling with teaspoons, then we will lay out 5-6 tablespoons of cheese on 1 sheet of filo. Lubricate each subsequent layer of dough with oil to prevent sticking of the sheets. We make sure that there are no voids inside. So, alternate layers of doughand fillings, and the last sheet is called to complete the design.

Without milk filling, such a cake will turn out dry. To prepare it, shake the egg with milk and pour evenly over the freshly formed cake. We bake a traditional Bulgarian dish in an oven preheated to 180 degrees for 40 minutes. Readiness can be determined by appearance, as indicated by a ruddy golden crust of the top layer.

Conclusion

As you can see, the Christmas cake recipes we have provided you are varied. You can serve pastries on the table in the form of a dessert with berries or dried fruits, or as an appetizer with meat or cheese - it all depends on the mood of the hostess.

Bon appetit!