Brusnice pie: the best recipes from sand, yeast, puff pastry, with sour cream, open, pouring, biscuit, charlotte with a photo. The best recipes for fillings for lingonberries and apples, starch, sour cream, cottage cheese, frozen lingonberries

The article offers you recipes for delicious cakes with lingonberries.

Content

Sand pie with lingonberries and cottage cheese: recipe, photo

Brusnika - the berry is not only healthy, but also tasty. Jam, jams, and fresh lingonberries itself can be added to any baking recipe to make it juicy, supplemented with rich filling. For example, the most popular is a sand pie. The dough for this recipe is simple, and along with the berry it will not seem dry at all. In addition, cottage cheese will fasten the filling and berries together, giving the product a creamy taste and an elastic layer.

You will come in handy in the dough:

Fatute sour cream (25-30% fat)-210-220 ml.
Eggs -2-3 pcs. (if large, then 2 is enough)
Sugar -100-150 g (depending on how sweet the dough you prefer).
Flour -220-240 mg. (Watch the structure of the test)
Oil or spread -50-60 g (you can use margarine)
Boarder packaging (small)

You will come in handy in creamy-brusnic filling:

Cottage cheese (any) -0.5 kg. (You can also replace it with any fat cottage cheese mass or cottage cheese dessert).
Sugar - Here the amount of sugar should be measured by you independently, according to preferences. Mix sugar into the curd mass and try.
Eggs - 2-3 pcs. (also the number of eggs depends on their size and on how “liquid” filling).
Manki - 1-2 tbsp. (in order for the filling to become thicker)
Brusniki berries - Incomplete glass

Important: you can use the berry in any condition (fresh, frozen or soaked in syrup). The amount of lingonberries depends on how thick cottage cheese filling, 0.5 cups or 2/3 cup berries will be quite enough so that the pie does not “flow”, but acquire an unusual berry taste.

Cooking:

Beat eggs in advance with sugar, add baking powder, sour cream and soft oil.
The whole mass is thoroughly mixed, the flour is added gradually and in small portions.
A more “steep dough” from a bowl is shifted to the surface and kneaded with the hands.
With the help of a rolling pin, you should thoroughly smooth the dough, do not be discouraged if the dough is torn.
Prepare a mold. It should be abundantly smeared with any fat and only then gently lay out a layer of dough, with your hands, smooth it into flat layers, closing the holes with pieces.
Bake the dough yet, prepare the filling
If you have cottage cheese, it should be wiped to a loose soft state using a conventional sieve.
Add semolina and whipped eggs to cottage cheese. If the mass in your opinion is cool, then you can add another egg, try to mix very thoroughly.
Add berries at the last moment so that they retain their shape and elasticity. The last time gently mix and lay out the resulting filling on top of the dough.
Level a spoon, so your dish will turn out to be neat, send the shape to the oven and bake exclusively at low temperatures (160-170 degrees) within 50-60 minutes. Check your readiness, if you have a low oven power, you may need another 20 minutes.

Puff pie with lingonberries in the oven: recipe

It is very easy to prepare a layered pie with juicy lingonberries only because such a dough is completely easy to purchase in any store. You should choose precisely the puff-throat dough so that it is magnificent. In fact, such a cake is a crunching shell with a juicy and useful filling.

You will come in handy:

Test ice cream -0.5 kg. (Of course you can use your own preparation dough).
Brusniki berries -350-400 g. In this recipe, it is desirable to use fresh, but you can also add defrosted or lingonberry jelly jelly).
Sugar -several tbsp. Sand
Egg -for lubrication of baking to give her a "blush"

Cooking:

The dough should be defrosted in advance, it should be soft and elastic.
The baking mold is needed exclusively with high sides, only such dishes will not allow the juice of the berries to leak and make the pie “not presentable”.
Divide all the dough into two parts of 250 g (these will be the upper and lower layers).
The form must be lubricated with any fat so that the dough does not stick.
Gently lay out the rolled out dough with the lower layer. The layer should not be very thin, the edges of the dough should completely “flow over the sides” and rise up.
Put the washed and dried berries on top of the dough with an even layer, sprinkle the berries with sugar. You can also add your favorite confectionery spices: zest, cinnamon, vanillin or nutmeg (all to taste).
Roll out the upper layer of dough and carefully cover the berries to them. The edges of the dough should be connected and wrapped inward that the pie was completely and practically “sealed”.
Lubricate the baking with an egg and send the pie to the oven. There, the temperature should be no more than 170-180 degrees.
This pie is baked very quickly and 25-30 minutes will be quite enough. Follow the blush as soon as the pie begins to darken and purchase a brown crust, turn off the temperature or reduce it.

Important: there is a hot cake and you should not cut, it should stand for about 20-25 minutes so that the berry juice becomes thicker as sugar cools and the pie does not fall apart and does not crumble. The finished cooled cake can also be decorated with powdered sugar (on hot it will melt).

Charlotte with lingonberries: recipe, photo

You can cook with lingonberries with absolutely any pie, even a well -known "Charlotte". The dough recipe is simple, and the berry will add a test of taste and juiciness. The main thing is not to overdo it with lingonberries and do not pour it too much so that the pastries do not “flow”.

You will come in handy:

Flour-240-250 (this is exactly one glass, measured or faceted).
Sugar-150-200 g (adjust the quantity to your tastes)
Eggs-3-4 pcs. (depending on the size and "coolness" of the test)
Lingonberry-not more than 0.5-2/3 glasses

Important: this recipe is suitable for almost any kitchen equipment: oven, slow cooker and even bread makers.

Cooking:

Initially, you should very carefully beat the egg protein, separately from the yolk with sugar - this is the secret of the splendor of baking.
Then gradually add one yolk and knead the dough, adding the flour in small portions.
It’s good to beat the dough not with a spoon, but a blender with a “corolla” nozzle or a mixer.
As a baking powder, you can use baking powder or bastard soda.
Berries are added to a thoroughly mixed dough, mixed manually and poured into a lubricated shape.
Such a pie should be baked at medium temperatures (180-190-200 degrees, depending on the power of the oven) within 40 minutes.

IMPORTANT:The hot pie should be cooled and only then removed from the mold so that the berries do not flow and do not spoil the appearance, let the pies “stand up” for about 15-20 minutes.

Open cake with lingonberries: recipe, photo

This recipe offers you to bake a pie with delicious sour cream flood. It is she who will not allow the berries to let the juice and give the baking of tenderness. The basis of such an “open” pie is sand dough.

You will come in handy:

Spread (vegetable and ultimate mixture)-100 g (you can also use oil of any fat content or margarine, according to your preferences).
Sugar -100-150 g (do the sweetness of the pie to your liking, add more or less sugar).
Eggs - 2 pcs.
Flour -340-350 (one full glass and another third), look at the consistency of the dough.
Small packaging of baking powder (replacing soda is not recommended).
Sour cream (preferably oily, at least 20%) - 200g. And sugar to taste in sour cream (you can do without it, if you do not like sweets or on a diet).
Cowberry- 1 cup of fresh berries

Cooking:

Eggs should be carefully beat with a small amount of sugar
Interior the gelatin there and add oil and flour in small portions, kneading the dough. When it becomes a “steep” dough should be kneaded with your hands.
While the dough is “resting” sort out lingonberries, wash it and dry it.
The dough should be rolled out with a rolling pin and carefully put in a form, abundantly greased with fat. Raise the dough to the height of the sides of the shape.
Pour the berry, equally measuredly distribute the lingonberries with an even layer along the test.
Prepare the filling-cream of whipped sour cream with sugar. It is advisable to put a couple of spoons of corn or rice flour in the sour cream mass (can be replaced with semolina), this will allow the cream to become denser and not “flow”.
Bake an “open” pie for 40 minutes at a temperature of no more than 170-180 degrees, check the pasture of baking and cut only a cooled pie.

Yeast pie with lingonberries: recipe, photo

To prepare this pie, you can use both home and purchased frozen yeast dough that will simplify your cooking process.

You will come in handy:

Milk (any fat content) -220-250 ml.
Flour -0.5 kg (plus it may also require approximately 80-100 grams for sprinkling).
Dry yeast -2 tbsp. (You can also replace fresh in the corresponding proportions).
Sugar -1-2 tbsp. (for fermentation of yeast) and a small amount of sugar for powdering fresh berries (by eye).

IMPORTANT:For blush, the yeast dough can be greased with a beaten egg before sent to the oven. Also, instead of fresh lingonberries, you can always use lingonberry jelly jelly, wet lingonberry or dried.

Cooking:

The yeast should be filled with sugar, pour a glass of warm milk and let them stand for 10-15 minutes so that they begin to wander.
After that, add several tbsp to the mass. Flour, mix everything thoroughly and give me dough to fasten an hour and a half in a warm place. This is necessary so that the baking is magnificent.
After time, you can add more sugar to the dough (if you like sweets) and, having a roster of the rest of the flour, make the dough.
Put the dough on the table, greased with butter and lubricated hands, knead it.
Roll out the dough and put it in shape, making a recess in the center and lifting the edges.
Brusnik (pre -washed and dried, or canned berries without syrup) lay out on top of the dough, do not put much - one even layer is enough. If you have the dough, you can lay out a figure net over the berries.
Lubricate the pie with an egg and send it to the oven.
Bake the pie for 40-50 minutes at a temperature of 180-190 degrees, without opening the oven all this time. If the pie begins to darken, just reduce the temperature.

Cake with lingonberries and sour cream: recipe photo

You will come in handy for the basic test:

Margarine or spread -100-120 g (can also be replaced with butter).
Egg -2-3 pcs. (depends on the size of the egg and how the liquid dough).
Flour-300-330 g (the dough should not be very liquid, but at the same time should not be loose).
Vanillin- 1 small packaging
Baking powder- 1 small bag
Brusnika fresh or frozen- 1 cup of berries
Sour cream (high fat content)-150-200
Corn flour- 1.5 tbsp. (You can replace rice).
Sugar- to taste (only to the cream)

Cooking:

The sand dough is prepared in the usual way: sugar is added to the whipped egg mass to taste, the stomped spread and flour in small portions.
The dough should be kneaded until it becomes dense.
Subtle the sheet and lay it in a lubricated shape, the sides should be covered with dough, let the excess at first hang.
Put a layer of sugar on top of the dough at the bottom (only a few st., This will not let lingonberry juice bend and turn it into syrup).
Pour sour cream mixed with sugar and flour (rice or corn) over lingonberries.
Excess dough on the sides wrap inside and send the pie to the oven for 35-40 minutes, at a temperature of not more than 190 degrees.

Recipe for a quick cake with lingonberries with a photo

You can prepare a “fast” and tasty lingonberry pie with not fresh berries, but blanks: jam, jelly, jam, duffed lingonberries.

You will need:

Egg -4 things. (necessarily large)
Flour -2 glasses (see and focus on the consistency of the dough).
Milk - 1 cup (any fat content)
Starch - 1 tbsp. (any)
Sugar - 1 cup (but you determine the amount of sugar yourself).
Small packaging of baking powder(You can also replace soda if desired).
Brusnic jam -1 cup (determine the amount of filling yourself).

Cooking:

Beat the egg separately, first the protein in the foam with sugar, and then gradually add one yolk.
Warm milk should be beaten with a mixer, adding eggs, starch, as well as baking powder into it. Also, portionedly intervene and flour. The dough should not be very “cool” and should succumb to the mixer.
The baking time depends on the power of the oven (approximately 40 minutes). Heat to temperature, no more than 190 degrees.
The finished pie should be cooled and already filled with cold
Cut the cooled cake horizontally in half and smear with a layer of lingonberry jam, cover with cake. Garnish the finished pie with powdered sugar.

Biscuit pie with lingonberries: recipe, photo

For this recipe, it is recommended to use jail or jam with gelatin (pectin).

You will come in handy:

Flour -1 cup (no more than 250 g)
Sugar -200-250 g (to your liking and preferences)
Eggs -4 things. (not small!)
Salt - pinch
Brusnice jam

Cooking:

Divide the eggs and beat the cooled proteins with a mixer (or a blender with a “corolla” nozzle) to a state of elastic foam, add a pinch of salt during whipping.
In protein foam, gradually add sugar and beat the mass until it is completely dissolved.
Add yolks, and then flour for 1 tbsp, without ceasing to whip.
Put the resulting mass in a wide flat square shape (a small oven, for example) and bake exactly 25 minutes at a temperature of 180 degrees, remove and cool.
Cut the cooled biscuit in half, smear lingonberry jelly on one part, cover the second part, decorate the pie with powdered sugar.

Lenten cake with lingonberries: recipe, photo

Even in fasting, you can please yourself with delicious lingonberry pastries. The pie from simple ingredients is not difficult to prepare.

You will come in handy:

Flour -230-250
Starch (any: corn, potato) -2-3 tsp
Vegetable oil (any) - 80-100 g.
Sugar - more than 100 g (according to their preferences and taste)
A small bag of baking powder
Brusnice jam - 1 cup

Cooking:

The flour is necessarily sifted
Put the flour with a slide on the work surface
Add baking powder to it, starch, mix
Add sugar to taste
Add vegetable oil, knead the dough with your hands. How much your dough is elastic depends only on the quantity that you have inflated with oil.
Knead the dough for a very long time and carefully
Divide the dough into two parts
Roll one part and put in a lubricated fat form.
On top of the dough, put an even layer of dense lingonberry jam
Put another layer of dough on top of jam, rolled very thinly.
Fasten the bottom and top of the pie on the sides very tightly so that the filling does not “leak”.
The product can be lubricated for catching the finished brewing of black tea
Its stove should be no more than 40 minutes at an average temperature of 190 degrees and cut only after cooling.

Fill pie with lingonberries: recipe, photo

You will come in handy:

Spread -200 g (can be replaced with margarine).
Egg -1 PC. (only one yolk can be used)
Flour -330 g (see that the dough is not too loose).
Sugar -at least 100 g (or quantity according to its preferences)
Corn starch -1 tbsp. With a hill
Cottage cheese -180—200 g (you can use cottage cheese mass)
Sour cream (any fat content) -200 ml.
Cowberry -fresh or thawed berries

Cooking:

Soft oil is thoroughly beaten with egg and sugar
Gradually add flour, then knead the elastic dough with your hands.
Pull cottage cheese through a sieve, mix with sour cream and starch, add sugar.
Roll out the dough, put on the bottom and edges of the form
Pour the berries on the dough (if they were thawed, drain excess water).
Sprinkle the berries a little with sugar and cover with filling
Send the pie to the oven and bake 30-40 minutes at the average temperature (180 or 190 degrees).

Frozen lingonberry pie: recipe

Before cooking, you should definitely defrost the berries to a soft state and drain excess water from them.

You will need:

Egg -3 pcs. (necessarily large)
Flour -2 glasses (see and focus on the consistency of the dough).
Starch - 1 tsp (any)
Sugar - 1 cup (but you determine the amount of sugar yourself).
Oil - 50 g (can be replaced with a spread)
Small packaging of baking powder(You can also replace soda if desired).
Brusniki berries -2/3 cups (already thawed)

Cooking:

Beat the egg separately, first the protein in the foam with sugar, and then gradually add one yolk.
Mix the egg with starch and soft oil, add the baking powder and slowly pour flour in portions to knead the dough.
Add directly to the dough to the berries, look by the consistency, if the dough is liquid - pour a little more flour.
Move the dough to the mold and bake in the oven for 35-40 minutes at temperatures at 180-190 degrees until cooked.
Remove the cake from the oven and cool it (about 30 minutes).
Cut the cooled cake horizontally in half and smear with a layer of lingonberry jam, cover with cake. Garnish the finished pie with powdered sugar.

Kefir pie with lingonberries and apples in a slow cooker: Recipe

You will come in handy:

Flour -340-350 (this is exactly one glass, measured or faceted).
Sugar -150-200 g. (Adjust the quantity to your tastes)
Eggs - 2 pcs.
Kefir - 1 cup (at least 1% fat)
A small bag of baking powder
Cowberry -no more than 0.5-2/3 glasses

Cooking:

Beat the egg protein, separately from the yolk with sugar - this is the secret of the splendor of baking.
Then gradually add one yolk and kefir, baking powder - knead the dough, adding flour.
Berries are added to a thoroughly mixed dough, mixed manually and poured into a lubricated shape.
Lubricate the multicooker bowl with fat and pour the dough, bake 40 minutes in “baking” or “soup” mode.

Flood filling and lingonberries: recipes for a pie

Recipes of delicious filling for pies and wind pies will help you experiment with dishes, complementing them with different ingredients. You can add not only lingonberries to any pie, but also other fruits.

Apple and Brusnic filling, which includes:

Sweet apple -2 pcs.
Fresh lingonberries -2/3 glasses
Cinnamon -1 tsp
Vanilin -1 tsp
Sugar -0.5 cups
Lemon juice -1 tbsp.

Important: the apple should be cleaned of seeds and chopped with small cubes, mixing with berry and sugar. Such a filling is perfect for a flood or puff pie.

Filling of lingonberries and starch for pie: recipes

Important: starch is added to lingonberry filling so that the juicy berry does not “flow” and does not give excess water to baking. With such a filling, you can prepare a layer cake, flood, open and yeast.

Preparing such a filling is simple:

Put the chosen clean and dry berry on a layer of dough, strewn with starch.
Sprinkle the berry with sugar
Sprinkle on top with another small layer of starch, you can add cinnamon for the aroma.

Substitute from lingonberries and cottage cheese for pie: recipes

Preparation of the filling:

A cup of lingonberry berries should be ground through a sieve
Mix mashed potatoes and berries from 2/3 of sugar
Add 2 cup of dull cottage cheese or finished cottage cheese to the mass, mix thoroughly.
Add 1 tbsp. Mix potato or corn starch, mix again.