Dessert // Pies

Pies stuffed with cinnamon and jam

  • flour - 2 cups
  • sugar - 1 tbsp.
  • spoon of salt - 1 teaspoon
  • unsalted butter - 1 cup
  • large egg - 1 Each
  • milk - 2 tbsp.spoon
  • large egg for lubrication - 1 Each
  • brown sugar - 1/2 cup (filling with cinnamon)
  • ground cinnamon - 1-1 1/2 teaspoons (filling with cinnamon)
  • flour - 4 teaspoons (filling with cinnamon)
  • jam - 3/4 cup (of jam filling)
  • starch - 1 tbsp.spoon (filling out of a jam)
  • cold water - 1 tbsp.spoon (filling out of a jam)

1. To make the filling with cinnamon, mix the cinnamon, sugar and flour.To make filling jelly, starch water mix.Put jam and starch mixture into a small saucepan.Bring mixture to a boil, and cook, stirring, for 2 minutes.Remove from heat and cool.2. Prepare the dough.Mix together the flour, sugar, salt.Add sliced ​​into pieces butter and stir with a knife or dough in a food processor.Put the mixture into a large bowl.Beat 1 egg and milk in a bowl, add the flour mixture and stir until smooth.3. Divide the dough in half.You c

an cook biscuits on or wrap each half in plastic and refrigerate for up to 2 days.In this case, let the dough before cooking to warm up for 15-30 minutes.4. Roll each half into a rectangle 22H30 cm and a thickness of 3 mm on a floured surface.Cut each rectangle into 9 boxes.Beat the egg and lubricate the surface of the dough.5. Spoon the stuffing into the center of each rectangle, leaving a border around the edges of 1 cm. 6. On top put the rectangles cut from the second piece of dough.Connect the edges with a fork and make pinholes.Put on a baking pies lined with parchment.7. Bake in oven for 30 minutes at 175 degrees until golden brown.

Servings: 3