Recipe: Closed Fruit Baskets or Mini Pai step by step with pictures | Handy.Recipes

Closed Fruit Baskets or Mini Pai

Cooked Closed Fruit Basket or Mini Pie

Time to cook: 100 minutes

Total Servings: 8

Nutritional Value

In Moscow I used to buy them all the time. I think they were called "Berry Loaf". And in Kroshka Kartoshka I used to get apple (or cherry) pie. I've been wanting to make them for a long time, looking for dough recipes. And, finally, I decided to make myself such a gift for my birthday. You can also make them in a larger version! If you don't have small molds or for big pie fans. (I'll also tell you a secret - it's easier and faster with a big one). But for me, the small ones are prettier. Especially neat and handy for guests when they arrive - no need to cut.

Author of the recipe

Ingredients for the closed fruit baskets or mini pie:


  • Butter (in the batter) - 100 g
  • brown sugar (100g in dough + filling to taste) - 100 g
  • Chicken egg - 1 pc
  • Wheat flour / Flour (220-250 gr or 7-8 tablespoons with a spoonful)
  • Fruit (for the filling, whatever you like, I have cantaloupe melon, apple, pear, grapes, tangerines, banana, pink pitahaya)
  • Lemon juice (Drizzle over the apples so they don't darken)

How to cook covered fruit baskets or mini pai step by step with photos


Mix in soft warm butter and sugar.

Add the egg and flour and knead into a smooth elastic dough. Place in fridge for 30-60 minutes.

I had two kinds of toppings. For the first filling. Slice an apple and drizzle with lemon juice.

Slice a cantaloupe melon in the same..

...and pitted grapes in halves

The second filling was more complicated. First, I caramelized the slices of two small peeled tangerines. We call them Thai tangerines, and the transparent skins on the slices are not bitter when cooked. Marrocan tangerines, if handled the same way, might be bitter. To be on the safe side, they should be peeled. Pour about a cup of water and a quarter of a cup of brown sugar, cook over low heat until the liquid evaporates. The slices will turn a dark brown. As soon as you remove it from the fire, you need to add the rest of the fruit, so that the slices do not have time to solidify. Otherwise they can turn into lollipops.

And here I have them with pears. Cook the pears the same way, just half the sugar.

I also chopped up a banana and pittahaya and stirred them in as well (I didn't cook them)

The pittahaya, or dragon fruit, I used mostly for color. It's cooked in the oven and gives a "berry effect" to the finished product. You can easily use any red berries instead. We do not have them, unfortunately, even in frozen form. And I really wanted to recreate what I ate in Russia.

Take the dough out of the fridge. Roll out the circles to the size of the molds, taking into account the height of the walls (you can evenly distribute with your hands). The pans don't need to be greased, the dough is oily. Spread out the filling. Roll out smaller circles..

...spread the filling on top, tuck in the edges and press them with a fork. Pierce them with a fork in several places. Place in fridge for 20 minutes more.

Bake at 190 degrees centigrade. 30-35 minutes.

Enjoy!! This amount of ingredients would make four or five baskets with my molds (they are twice the size of small cupcakes). For the larger pie, I took another measure of dough ingredients.

Nutritional Value:

Whole Dish:
Calories
1241.2 Calories
Protein
8.2 g
Fat
89 g
Carbohydrates
100.9 g
Per Serving:
Calories
155.2 Calories
Protein
1 g
Fat
11.1 g
Carbohydrates
12.6 g
100g:
Calories
477.4 Calories
Protein
3.2 g
Fat
34.2 g
Carbohydrates
38.8 g

Flour, Wheat Flour, Lemon Juice, Sweet, Eggs, Apple, Brown sugar, Fruity, Banana, Baking, Cakes, Tangerine, Fruits, Melon, Pastry, Sandy

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