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Strawberry cream cheese pie

Ingredients

Adjust Servings:

	400 g strawberry
	1 egg
	1 cup of sour cream
	1 cup of wheat flour
	1 cup of sugar
	vanilla
	1 teaspoon of baking powder
	300 g cream cheese
	1 tablespoon of powdered sugar
	3 tablespoons of hazelnut chocolate spread
	30 g butter

Nutritional information

37 g

Protein

95 g

Fat

228 g

Carbs

1921

Calories

Strawberry cream cheese pie

Name: Strawberry cream cheese pie
Total time: 1 h
Yield: 6
Cuisine: European
Ingredients: strawberry: 400 g; egg: 1; sour cream: 1 cup of; wheat flour: 1 cup of; sugar: 1 cup of; vanilla; baking powder: 1 teaspoon of; cream cheese: 300 g; powdered sugar: 1 tablespoon of; hazelnut chocolate spread: 3 tablespoons of; butter: 30 g

with hazelnut chocolate spread

Features:

Cuisine:

European

1 hour
Serves 6
Easy

Ingredients

400 g strawberry
1 egg
1 cup of sour cream
1 cup of wheat flour
1 cup of sugar
vanilla
1 teaspoon of baking powder
300 g cream cheese
1 tablespoon of powdered sugar
3 tablespoons of hazelnut chocolate spread
30 g butter

Directions

Strawberry cream cheese pie is the perfect treat for strawberry season. My kids love it!
Be sure to refrigerate the pie after cooking so that all the fillings soak in well.
Choose sweet strawberries for the pie.

Steps

Done

The dough

1. Preheat the oven to 356 °F (180°C).
2. In a large bowl, beat the egg with the sugar and vanilla until smooth.
3. Then add sour cream and stir.
4. Gradually add flour and baking powder (or baking soda), mix again to form a uniform dough.
5. Take a baking dish, coat it with butter and pour the dough into it.
6. Place the dough in a preheated oven and bake for 40-45 minutes or until golden brown and ready (you can check for readiness with a toothpick - if it comes out clean, then the pie is ready).
7. Take the pie out of the oven, cut it into 2 parts to make 2 layers, let it cool to room temperature.

Done

preparing the pie

1. While the cakes are cooling, mix the cream cheese with powdered sugar. We cut the strawberries as you like, I usually cut them in half.
2. After the cakes have cooled, generously coat one cake with cream cheese (half a portion), the second cake with nut-chocolate spread. Place the cakes one on top of the other with the filling in the middle.
3. Grease the top of the pie with the remaining cream cheese and place strawberries on top.
4. If you come across strawberries that are sour, you can sprinkle them with powdered sugar.
5. Place the pie in the refrigerator for several hours so that it can soak well.

Bon appetit!

Chef Hanna

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Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Strawberry cream cheese pie

with hazelnut chocolate spread

Ingredients

Directions

Steps

The dough

preparing the pie

Chef Hanna

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