Strasbourg pie with plums: the secrets of cooking

Strasbourg pie with plums - very tasty and tender fruit and curd pastries. Let's prepare it on a sand cake.

Strasbourg pie with plums on a sandy basis

First, melt the good butter (two hundred to two hundred and fifty grams). It should not be liquid. Therefore, if you melt in a microwave oven, then watch its condition. The oil should be malleable when pressed, but keep the shape. Transfer it to a bowl and, filling it with three tablespoons of sugar, six tablespoons of flour and a pinch of salt, knead the dough. Having formed a ball from it, put it in a cold place for a while. Place the cooled dough into a mold, without preliminarily thinning it out. Bortics can be decorated figuratively. The dough should be pricked with a fork, put parchment paper on it and sprinkle the raw beans. In this position it should be baked for twenty minutes. While the base is browned, let's go for the cream cheese stuffing. Strasbourg pie with plums can also be baked, taking as a filler a sweet ripe plum. Check only that it is well separated from the stone and not sour. Wash plums or cherry plum and remove the bones so that the halves remain connected (through a small incision on the side). In the middle of each fruit, put instead of a stone a spoon of cane sugar (if you take a plain white, then mix it with cinnamon in a proportion of four to one), knead the dough. Forming a ball from it. On top, pour the plums with lemon zest and vanilla sugar. To prepare the curd cream, two packages of medium-fat cottage cheese (one hundred and eighty-two hundred grams each) are mixed with three tablespoons of sugar, four ground yolks, four whipped proteins and a tablespoon of starch. Whisk together the mixer. Then add four hundred grams of sour cream (it should not be acidic) and whisk again. Bake the base from the oven. It should cool down. Lay the plums on it, gently placing them across the entire area of the future cake. Top with sour cream cheese cream. All together should be baked for at least thirty more minutes. If the sample with a toothpick is positive and the curd does not remain on the tree, it can be taken out of the oven and cooled. Strasbourg pie with plums is tasty and in a warm and cold form. It can be heated in a microwave, served with jelly and milk sauce.

The Strasbourg Pie. Recipe for unsweetened dessert baking

Initially, this dish, mentioned in classical Russian literature, was not a pie, but a fatty pie baked in a dough. In the old days, the dough, in which the hepatic mass was prepared, was thrown out. Now it has become an integral part of this dish. Strasbourg pie is made from chopped, yeast or puff pastry. You can prepare a modern version on a ready-made puff. For the filling, take the fried poultry liver and veal cut into small pieces. After fretting the meat, put it on the base and fill it with the milk-and-egg mixture. Bake from forty minutes.