Jelly pie: ingredients, recipe with description and photo, cooking features. Jelly pie with fruits Sponge cake with berries in jelly

Fruit pie is a pastry that can be prepared at any time of the year and regardless of the cooking skills. There are a lot of cooking options, everyone can find something suitable for themselves: recipes with ready-made puff pastry will suit the amateur, and the kitchen virtuoso will like “changeovers” and biscuits.

How to make fruit pie?

Fruit pie has many recipes; such pastries will satisfy every sweet tooth, and the cook will be able to improve his skills by using more interesting cooking options.

1. You can bake any fruit pie in the oven or slow cooker; it’s more convenient to bake the “upside-down” in a frying pan, and a microwave oven will help you prepare the dish quickly and in portions.
2. The fruits should not be too juicy, otherwise you need to bread them with starch. Excessive juice release will make the center of the cake too soggy.
3. Lenten baked goods are prepared in water. The fruit pie will be fluffy and porous using mineral water and lemonade; vegetable oil must be added to this dough.
4. You can use fresh fruits in season, frozen, canned in their own juice (without syrup), or prepare the filling yourself: simmer the pieces in sugar syrup until the syrup softens and thickens.
5. You can confidently add crushed nuts, cinnamon, cardamom, and raisins to the filling.

A delicious and simple fruit pie - a recipe made from shortcrust pastry; even an amateur cook can prepare it. Regular dough for this recipe does not require refrigeration or resting. As a result, the dessert comes out lush, crumbly with a juicy, aromatic filling. The suggested amount of ingredients will make a small pie; to bake it you will need a 22 cm round pan.

Ingredients:

• butter 82% – 150 g;
• wheat flour – 2-3 tbsp;
• granulated sugar – 150 g;
• baking powder, vanillin, lemon zest;
• eggs – 2 pcs.;
• apricots – 500 g.

Preparation

1. Grind sugar and butter, add eggs.
2. Add flour with baking powder, vanilla and zest, kneading into a thick dough.
3. Place 2/3 of the dough in the mold.
4. Mix the rest with flour until crumbly.
5. Place the apricot slices into the mold, sprinkle with sugar and cover with dough crumbs.
6. Bake the fruit pie for 25 minutes at 190 degrees.

The fruit pie made with kefir is delicious and fluffy. This tasty delicacy made from batter can be prepared in two ways: mix diced dense fruits into the base or make a layer between two layers of base. Juicy slices of apricots, plums or peaches need to be sprinkled with starch so that they release less juice and the pie is completely baked.

Ingredients:

• kefir 1% – 400 ml;
• granulated sugar – 170 g;
• wheat flour – 350 g;
• baking powder;
• eggs – 2 pcs.;
• vegetable oil – 50 ml;
• apples or pears – 400 g.

Preparation

1. Beat eggs and sugar, add kefir and butter.
2. Add flour and baking powder, kneading into a glossy dough without lumps.
3. Add diced fruit slices into the dough.
4. Pour into a parchment-lined pan.
5. Bake the fruit pie for 40 minutes at 190 degrees.

Pie with jelly and fruit is combined with frozen berries, cream and a shortbread or biscuit base. Shortbread or puff pastry is distributed over the bottom and walls of the mold, pricked with a fork and browned in the oven, only then filled with cream and berries. In this case, the classic custard is complemented with apples, peach and mixed berries.

Ingredients:

• butter – 150 g;
• granulated sugar – 200 g;
• flour – 250 g;
• eggs – 4 pcs.;
• milk – 1 tbsp.;
• starch - 1 tbsp. l.;
• apples – 1 pc.;
• peaches – 1 pc.;
• berry mixture – 300 g;
• gelatin – 1 tbsp. l.;
• water – ½ tbsp.

Preparation

1. Combine berries and chopped fruits and sprinkle with 3 tbsp. l. Sahara.
2. Combine butter with egg, 1/3 cup sugar, flour, knead the dough.
3. Distribute the dough in the mold, bake for 15 minutes at 200 degrees.
4. Beat 3 eggs, adding 4 tbsp. l. sugar and starch, pour in milk, heat, stirring, until thickened, cool, pour onto the crust, put in the refrigerator.
5. Dissolve gelatin in water, add to berries, stir.
6. Transfer the jelly onto the cream and let it harden in the refrigerator.

Pie with cottage cheese and fruits (nectarines and blackberries) will be an ideal addition to gatherings with family over a cup of aromatic tea. If it’s not the season and there are no fresh fruits, this is not a problem; nectarines can be used in their own juice, and frozen berries are also suitable. It is better to use cottage cheese with medium fat content.

Ingredients:

• nectarines – 3 pcs.;
• blackberries – 100 g;
• lemon zest – 1 tsp;
• eggs – 3 pcs.;
• cottage cheese – 300 g;
• sugar – 200 g;
• starch - 1 tbsp. l.;
• butter – 100 g;
• vanilla sugar – 1 tsp;
• baking powder – 1 tsp;
• flour – 200 g.

Preparation

1. Chop the nectarines and mix with starch.
2. Sift the flour with baking powder and salt, add vanilla sugar, 100 g of sugar, butter and grind.
3. Divide the crumbs into 3 parts, distribute one of them along the bottom, make sides from the second, and leave the third for sprinkling.
4. Grind the eggs with the rest of the sugar, add cottage cheese and zest.
5. Place the nectarines in a mold, pour in the curd mixture, add blackberries and sprinkle with crumbs.
6. Bake with fruit for 1 hour at 170 degrees.

If you don’t have time to bother with baking homemade treats, you can make a quick fruity one and decorate it in the form of a braided strudel. This is a very simple method for decorating baked goods: the rolled out rectangular layer needs to be cut along the edges into strips, leaving the center intact for the filling. Then fold the strips overlapping each other, forming a pigtail.

Ingredients:

• yeast dough – 500 g;
• apples – 400 g;
• nuts – 150 g;
• raisins – 120 g;
• lemon – 0.5 pcs.;
• rum – 70 ml;
• vanilla breading – 50 g;
• cinnamon – 10 g;
• ground cloves - a pinch;
• butter – 150 g;
• sugar – 150 g.

Preparation

1. Place the rolled out layer of dough on the parchment and cut into strips along the edges.
2. Soak raisins in rum, mix them with apples, sprinkle with lemon, season with sugar and spices.
3. Place the filling in the center of the workpiece and braid the strips.
4. Grease with oil.
5. Bake the fruit roll pie at 190 degrees until golden brown.

Fruit pie is prepared simply and without any frills, the recipe of which is based on the preparation of quick sponge dough. The apricot filling will add a special aroma to the baked goods, and the dough, supplemented with vanilla and lemon zest, will be unusually aromatic. You can use the classic crust recipe or supplement it with a fermented milk base and baking powder.

Ingredients:

• eggs – 4 pcs.;
• flour – 2.5 tbsp;
• sugar – 1 tbsp;
• baking powder;
• apricots – 6-8 pcs.;
• starch.

Preparation

1. Beat the eggs until fluffy, adding sugar.
2. Mix flour with baking powder, add to dough, stirring gently.
3. Pour the dough into the greased form, distribute apricot slices sprinkled with starch on top.
4. Bake for 40 minutes at 180 degrees. The oven must not be opened for the first 30 minutes.

This fruit pie is very easy, since pancakes can be baked according to any proven recipe. They should not be too thin or too thick. The filling can be flavored with vanilla, and for more interesting characteristics of the dessert, add berries or dried fruits and nuts. Peaches, bananas, tangerines or oranges, kiwi and any berries are suitable for this option. Hard apples or pears need to be grated or cut as thin as possible.

Ingredients:

• pancakes – 12 pcs.;
• cottage cheese – 200 g;
• heavy cream – 100 g;
• sour cream – 50 g;
• powdered sugar – 3 tbsp. l.;
• fruit syrup – 100 ml;
• gelatin – 15 g;
• lemon juice – 2 tbsp. l.;
• fruits – 300-400 g.

Preparation

1. Bake the pancakes and place half in a springform pan with a diameter of 18 cm so that half hangs over the edges of the pan. Place one pancake on the bottom of the container.
2. Pour gelatin with syrup, leave to swell, heat until the granules dissolve.
3. Grind soft cottage cheese with powder, add whipped cream and sour cream.
4. Stir in jelly syrup.
5. Fill unused pancakes with cream and fruit, roll up and place in pan.
6. Pour the rest of the cream on top, tuck the overhanging edges, and cover with one pancake on top.
7. Set aside in the cold to set, then decorate.

To bake, it is important that the water is highly carbonated and just opened. Otherwise, you will need the usual products, sugar and flour. Another subtlety is that you won’t be able to bake a frozen fruit pie with lemonade without vegetable oil. You need sunflower oil, it must be odorless.

Ingredients:

• soda – 250 ml;
• flour – 2 tbsp;
• vegetable oil – 0.5 tbsp.;
• sugar – 1 tbsp;
• soda – 1 tsp;
• nutmeg, cardamom, ginger;
• apples or pears – 3 pcs.;
• salt – 1 pinch.

Preparation

1. Sift the flour. Add salt, sugar, quenched soda and sugar, mix.
2. Pour in water and oil, beat the dough until the sugar dissolves.
3. Add fruit slices and stir.
4. Pour into an oiled pan and bake for 40-50 minutes at 180 degrees.

Fruit pie with sour cream

Fruity is a classic version of Tsvetaevsky apple dessert. The recipe can be modified by experimenting with adding berries and other fruits. The base is shortbread dough, which means that the butter for it must be of high quality and the better it is, the tastier the baked goods.

Ingredients:

• flour – 1.5 tbsp;
• sour cream – 4 tbsp. l.;
• sugar – 0.5 tbsp;
• butter – 150 g;
• soda – 1 tsp;
• egg – 1 pc.;
• apples – 300 g.

For filling:

• flour – 2 tbsp. l.;
• egg – 1 pc.;
• sour cream - 1 tbsp.;
• sugar – 1 tbsp.

Preparation

1. Knead the dough from butter, sugar, eggs and flour with soda.
2. Place the dough in the mold, raising the sides. Roughly chop, remove peels and seeds, and place on the bottom.
3. Mix sour cream, egg, flour and sugar, pour over fruit.
4. Bake for 50 minutes at 180 degrees.
5. Cool completely and dust with powder before slicing.

Sweets are always expected on a home menu. The sweetness of the treat can be adjusted depending on the filling used. The filling should not be overly moist; apples, pears, nectarines or peaches work well; it will be delicious with apricots or plums. The pie with fruit filling is beautifully decorated with patterns from scraps of dough.

Ingredients:

• wheat flour – 3 tbsp;
• full fat milk – 150 ml;
• sugar – 150 g;
• butter – 100 g;
• eggs – 2 pcs.;
• dry yeast – 1 tsp;
• fruits – 700 g;
• vanilla, cinnamon, salt, yolk.

Preparation

1. Add yeast, a spoonful of sugar, a couple of spoonfuls of flour to warm milk, leave for 20 minutes.
2. Separately combine the remaining ingredients except flour.
3. Combine the dough with the risen dough, add flour.
4. Leave to proof for 1 hour in a warm place.
5. After rising, knead the dough and distribute 2/3 of it in the pan.
6. Arrange the chopped fruits, sprinkle with sugar and cinnamon.
7. Decorate the top with strips of dough and brush with yolk.
8. Bake for 30-40 minutes at 180 degrees.

This fruit pie dough is made like a brownie. The peculiarity is that specific ingredients are taken for it: dark chocolate, cocoa, flour, butter, sugar, eggs. All components are gradually mixed: first, butter and chocolate are melted in a water bath, then sugar, cocoa, and butter are added to them alternately. Lastly, add the flour. A dessert filled with bananas and nuts will be very tasty.

Ingredients:

• butter – 150 g;
• chocolate – 150 g;
• sugar – 150 g;
• eggs – 2 pcs.;
• flour – 100 g;
• bananas – 100 g;
• nuts – 50 g.

Preparation

1. Melt butter and chocolate.
2. Beat the egg-sugar mixture and add to the chocolate.
3. Add puree made from bananas and nuts.
4. Add flour.
5. Bake for 30 minutes at 190 degrees.

Fruit pie in a slow cooker

Fruity is best. The apple charlotte will be very fluffy, the cake will rise greatly, so you need to fill the bowl with dough no more than 2/3 of its volume. You can disguise the lack of a ruddy surface with powdered sugar, jam, or glaze. It is more convenient to remove the pie using a steam cooking rack.

Ingredients:

• flour – 250 g;
• vanilla;
• sugar – 150 g;
• eggs – 4 pcs.;
• apples – 2 pcs.;
• powdered sugar.

Preparation

1. Beat the eggs, adding sugar.
2. Stir in vanilla, flour, add chopped apples.
3. Pour the dough into an oiled bowl and cook on “Baking” for 45 minutes.
4. Once ready, let the cake cool in the multi-pan, transfer to a plate and sprinkle with powdered sugar.

It is convenient to cook in a frying pan without using an oven in the process. Not very juicy pears or plums, perhaps a little unripe, are suitable for the filling. Too sweet, honeyed fruits should not be used, otherwise the pie will turn out cloying. The finished dessert is turned over onto a plate immediately after preparation. Otherwise, the caramel will harden and you won’t be able to get the delicacy out.

In the summer heat, jelly is as refreshing as ice cream. But it can be prepared and served not only as an independent dessert, but also as part of a pie. In this case, jelly is used as a filling for fruits or berries that make up the top layer of baked goods. The dessert turns out light and elegant, which is just what you need for summer. Our article offers a step-by-step recipe describing tangerine jelly pie. In addition, other recipes for similar desserts with fruits and berries will be presented below.

with cottage cheese and jelly

What could be tastier than a light dessert made from shortcrust pastry with a delicate curd layer inside? The answer to this question is in the following recipe. The jelly pie, the photo of which is presented above, turns out incredibly light, tasty, and refreshing. It literally melts in your mouth. Tangerine slices perfectly match the taste with the delicate curd mass, and the crispy shortbread dough perfectly complements this combination.

To prepare tangerine and jelly pie you will need the following ingredients:

• egg yolk - 2 pcs.;
• butter - 100 g;
• salt - ¼ tsp;
• flour - 160 g;
• water - 20 ml;
• sugar - 125 g;
• corn starch - 25 g;
• cottage cheese - 300 g;
• egg - 2 pcs;
• tangerines - 4-6 pcs.;
• jelly - 1 pack.

Sweet seedless tangerines are ideal for this dessert. There should be exactly as many of them as necessary to cover the surface of the curd layer. When preparing the pie, the jelly from the package is used. To make the dessert more tasty, it is recommended to use a semi-finished product with orange or tangerine flavor.

Dough preparation stage

The basis of the tangerine jelly pie is thin. The dough for it is prepared in the following sequence:

1. In a deep bowl, mix 25 g of sugar, 160 g of flour, salt and grated cold butter. Grind the ingredients into crumbs.
2. Add egg yolks.
3. Knead the dough into an elastic and homogeneous dough with your hands, adding cold water little by little.
4. Prepare 2 sheets of parchment. Place a ball of dough between them and roll out into a thin layer. Transfer it to a baking dish, not forgetting to form sides about 4 cm high.
5. While preparing the filling, place the pan with the dough in the refrigerator.

After this, you can proceed to the next stage of preparing the pie.

Curd layer

As you know, dairy products are rich in calcium. As for cottage cheese, in addition to the benefits for teeth and bones, this product also has a beneficial effect on the functioning of the gastrointestinal tract. And most importantly, its beneficial properties do not decrease during heat treatment.

Curd mass is used as a layer between the shortbread and jelly in the tangerine pie. It has a delicate consistency and perfectly harmonizes in taste with other layers of baked goods.

To prepare the curd filling you need:

1. Grind the cottage cheese through a sieve or beat with a blender until its consistency becomes homogeneous.
2. Add two eggs one at a time, add 100 g of sugar. Beat all ingredients well with a blender.
3. Add starch and mix the resulting mass again.
4. Remove the pan with the dough from the refrigerator and prick the crust with a fork.
5. Spread the curd filling evenly on top.
6. Place the mold in the oven, preheated to 200°, for 30 minutes. Cool when ready.

Features of preparing jelly for pie

As soon as the shortbread and curd layer have cooled, you can begin the final stage:

1. Peel the tangerines and separate them into slices. Place them on top of the curd layer.
2. Prepare the jelly, strictly following the instructions on the back of the package. Cool it to room temperature.
3. Without removing the cake from the mold, pour the jelly over the tangerine slices. Place the dessert in the refrigerator for 6 hours.

Strawberry cheesecake without baking

Below is a recipe for jelly pie, which you can easily prepare yourself, even without an oven. Step-by-step actions are as follows:

1. Soak gelatin for the curd layer (10 g) in 60 ml of cold water for 1 hour.
2. Prepare strawberry jelly according to package instructions and cool slightly.
3. Line the springform pan with parchment.
4. Use a blender to turn shortbread cookies (300 g) into crumbs. Combine it with soft butter (80 g). Place the resulting mass on the bottom of the mold and place in the refrigerator.
5. Heat the swollen gelatin until the lumps are completely dissolved and cool.
6. Beat cream with a fat content of at least 33% (200 ml) with sugar (150 g) until stable peaks form. Add mascarpone (250 g) or other cream cheese and mix.
7. Beat cottage cheese (250 g) with a blender and carefully mix into the creamy mass.
8. Spread the filling on top of the cookie crust and place the pan in the freezer for 10 minutes.
9. Cut several strawberries into slices and place on the curd surface. Pour cooled jelly on top of the pie. To set, place it in the refrigerator overnight.

Simple berry jelly pie

When preparing the next dessert, you must adhere to the following procedure:

1. Chop cold butter (150 g) with a knife. Combine it with flour, cottage cheese and sugar (150 g each). Knead the dough. If it turns out too dense, add a little water or milk. Wrap the dough in cling film and place in the refrigerator for half an hour.
2. Add gelatin (15 g) with water according to instructions.
3. Wash and dry 1 cup of any berries. Strawberries, raspberries, and black currants are ideal. If cherries are used for the filling, you must first remove the pits.
4. Combine swollen gelatin with berries in a saucepan. Bring the mixture to a boil over low heat and immediately remove from the stove. Cool.
5. Distribute the dough into the mold, not forgetting to make sides and prick it with a fork. Bake the cake in an oven preheated to 180°C.
6. Pour room temperature berry mixture onto the cooled crust. Let the pan cool for 8 hours. Pie with berries in jelly is consumed immediately from the refrigerator. You can serve it with a scoop of ice cream or whipped cream.

Apple Pie with Apple Jelly

A very delicate and light dessert is prepared according to the following recipe:

1. Preheat the oven to 180°.
2. The dough is being prepared. To do this, soften butter (100 g) is ground with a fork with sugar (100 g). Break 1 egg here and add 100 g of sour cream.
3. Flour (300 g) with baking powder (1 tsp) is sifted into a bowl with other ingredients. Knead the dough and immediately distribute it into a mold with a diameter of at least 26 cm.
4. Apples (500 g) are cored and peeled, and then carefully placed on top of the dough.
5. The mold is placed in the oven for 35 minutes. Cool when ready.
6. Gelatin (20 g) is soaked in 90 ml cold water for 40-50 minutes.
7. Apple juice (300 ml) is brought to a boil over medium heat. If necessary, add sugar (30 g). Add gelatin and, without bringing to a boil, completely dissolve it in the juice.
8. Once the jelly has cooled to room temperature, pour it on top of the apples. After 6-8 hours, the jelly pie will be ready.

Shortbread pie with soufflé, jelly and fruit

Use any seasonal or tropical fruit as a garnish for your next dessert. Jelly pie tastes equally delicious with mango, peaches, oranges and kiwi. Well, it’s not difficult to prepare:

1. Add sugar (2 tbsp) to soft butter (80 g). Grind the ingredients with a spoon until they turn into a soft, creamy mass.
2. Add 1 egg and sift 1 cup of flour. Knead the dough, form it into a log and put it in the refrigerator.
3. After half an hour, put the dough in a mold with sides, put some weight on top (for example, peas or beans) and bake in the oven at 200 ° C for 15 minutes.
4. Soak a tablespoon of gelatin in water and then heat until completely dissolved.
5. Grind the egg yolk with sugar (25 g) and vanilla. Add a tablespoon of flour to the resulting mass and pour in 50 ml of milk.
6. Place the egg mixture over low heat and bring it to a smooth consistency. As soon as the cream has cooled a little, add a piece of butter (30 g) to it.
7. Beat the whites into a fluffy foam and carefully fold them into the yolk part of the soufflé. Gradually pour in the dissolved liquid gelatin.
8. Pour the soufflé onto the cooled crust and refrigerate until set.
9. Prepare the jelly, and when it cools to room temperature, pour it over the fruit laid out on the surface of the soufflé. Cool the pie again. It is advisable to leave it in the refrigerator overnight.

A cake with sponge cake and jelly always turns out very tender. Making biscuits using a mixer is a pleasure. As soon as this miracle appeared at our house, I bake this dough most often. And, of course, the main dessert is always His Majesty the Cake. And although preparing biscuit dough is not difficult, you must adhere to the following rules. Eggs should be at room temperature. You need to remove them from the refrigerator about 2 hours before cooking. You need to pour the dough into the mold and put it in the oven smoothly. Be careful of the mold hitting the counter and oven. Compliance with the temperature and baking time will also be an important factor.

If you are preparing the cake on the eve of the celebration, then the cakes can be wrapped in cling film and put in the refrigerator overnight. In the morning you can finish the cake and by evening it will harden well. After resting in the refrigerator, the biscuit becomes moister and tastes richer.

The jelly is prepared with sweet jam and low-fat kefir or yogurt, which adds a slight lactic sourness to the cake.

You can use any jam, but the cake will taste better with something sweeter. The recipe used raspberry jam and the cake was decorated with berries. You can decorate the cake as you wish. The surface of the cake will look original if you combine slices of apricot jam and pitted cherries.

Ingredients:

for biscuit:

• 5 eggs;
• 1 tbsp. Sahara;
• 1 tbsp flour;
• a packet of vanillin;
• 0.5 tsp soda; 1 tbsp. vinegar;
• a small pinch of salt.

for jelly and impregnation of sponge cakes:

• 1 l. kefir;
• 250 ml sweet jam;
• 25 g gelatin.

Delicate cake recipe with photo