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Almond pie

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Ingredients

Adjust Servings:
550 g wheat flour
90 g sugar
25 g fresh yeast
200 g milk
125 g butter
vanilla
of 1 lemon lemon zest
2 egg
salt
filling
180 g cream cheese
60 g sugar
80 g flaked almonds

Nutritional information

115 g
Protein
224 g
Fat
564 g
Carbs
4880
Calories

Almond pie

with cream

Features:
  • Oven
Cuisine:
  • 3 hour
  • Serves 4
  • Hard

Ingredients

  • 550 g wheat flour
  • 90 g sugar
  • 25 g fresh yeast
  • 200 g milk
  • 125 g butter
  • vanilla
  • of 1 lemon lemon zest
  • 2 egg
  • salt

  • filling

  • 180 g cream cheese
  • 60 g sugar
  • 80 g flaked almonds

Directions

This pie is also called Almond Baba. Dessert products made from yeast dough with a high muffin content. If historians are to be believed, in recent centuries they were often baked in many European families during throne holidays and great celebrations.

This recipe requires strict adherence to all prescriptions, then it will turn out tender, tasty and beautiful.

In addition to the ingredients, you will need: an egg for greasing, almond petals for dusting, and for decoration: a neutral glaze or apricot jam.

Steps

1
Done

Preparing pie dough

1. Melt the butter in the microwave until it is liquid or very softened.
2. Crumble the yeast into the mixer bowl and add a little warm milk. Stir. The milk should be around body temperature, around 86-95 °F (30-35°C).
3. Add the remaining milk and mix again.
4. Then add sugar, eggs at room temperature and mix a little.
5. Then add prepared butter, vanilla and lemon zest.
6. Then add flour and salt. Flour can be sifted. But if you are sure of the purity of the flour and it did not stick together, it is not necessary.
7. Knead the dough using the 'Hook' attachment.
8. The dough must be kneaded very well (in a mixer at a low speed for about 10-15 minutes, you can knead it by hand.) It should be smooth, elastic, almost not sticky to the hands.
9. Take a bowl, grease it a little with vegetable oil and put the ball-shaped dough in it.
10. Cover the bowl with the dough with a towel or film and put it in a warm place without drafts for proofing. You can put the dough in the oven and turn on the 'Light bulb' mode there, or turn the oven to the lowest temperature for a few minutes so that it becomes warm.
11. Leave the dough for 60-90 minutes until it doubles in volume.
2
Done

Pie filling

Combine cream cheese with sugar until completely combined and plastic. The resulting mass is similar to thick cream.
3
Done

Forming a pie

1. When the dough has risen, make a circle and start forming the pie.
2. This dough and filling is enough for 2-3 small pies.
3. Divide the dough into 2 parts.
4. Roll one part of the dough into a layer a little less than 0.5 cm thick. Try to make the layer not round, but rectangular.
5. Spread the cream on the rolled out dough and spread it in a thin layer. Sprinkle nuts on top.
6. Leave the far edge of the dough free from the filling for about a couple of centimeters.
7. Roll a tight roll and pinch the edge of the dough well.
8. With a sharp knife, leaving 3 cm from the edge, carefully cut the roll in half lengthwise. Cut with light movements several times, do not try to cut through the roll in one go.
9. Transfer the received halves to each other, as if braiding a plait.
10. Transfer the braid to a cake pan lined with baking paper. This is a regular cake pan measuring approximately 9*25 cm.
11. Leave the pie to stand in a warm place without drafts for 20-30 minutes.
12. Before baking, brush them with a beaten egg and sprinkle with almond petals.

Chef Hanna

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