Recipe: Curly Sue Pie step by step with pictures | Handy.Recipes

Curly Sue Pie

Cooked Curly Pie

Nutritional Value

For three days I've been flying on wings... Three days ago, on June 5, I was the happiest man on the planet. On June 5, my daughter's very problematic pregnancy came to a happy end. 2 months of bed rest, 2 months of uncertainty ( ( ( And finally, here she is - my second granddaughter))) My sunshine)))) Tiny, helpless... but so long-awaited))) This pie is in her honor))) Grow up, my joy, gain strength!... We were so looking forward to seeing you)))

Author of the recipe

Ingredients for the cake "Curly Sue":


  • Wheat Flour / Flour (for dough) - 170-180 g
  • Butter (100g - for dough, 100g - for coconut filling) - 200 g
  • Sugar (50 g - in dough, 100 g - in cottage cheese filling, 80 g - in coconut filling, 2 tablespoon in fruit filling) - 300 g
  • leavening agent (into the dough) - 1 teaspoon
  • Salt (in dough)
  • Egg yolk (into the dough) - 1 pc
  • Prunes - 200 g
  • Lemon juice - 1-2 teaspoon
  • Cottage cheese - 500 g
  • Lemon - 1 pc
  • Vanilla sugar - 1 sachet.
  • Potato starch - 1 tablespoon
  • Chicken egg (small) - 3 units
  • Coconut flakes (white 4 pcs.) - 160 g

How to cook cake "Curly Sue" step by step with photos


The products we need for the dough.

Mix butter, sugar, baking powder, egg yolk and salt into a smooth pastry.

Gradually add flour and knead into a soft dough.

Roll it into a ball, wrap in clingfilm and place in the fridge for 30 minutes. We will have three toppings.

FRUIT. There's plenty of room for your imagination. It can be fruit from the compote, dried apricots or prunes, preserves or jam. I decided to make a prune filling. You should wash 200g of good soft pitted prunes with water, then pour hot water for 5-10 minutes until they are soft. Flip them in a sieve, pour out the infusion (but do not pour them out by any means)!). Then beat berries with a blender (or mincer) until smooth puree. Add granulated sugar to taste and 1-2 teaspoon of lemon juice.

If the filling is too thick, dilute a little with the infusion (drink the rest of the infusion!!! It's very good for you - it's full of nutrients!).

CROSS. 500g of good quality cottage cheese (don't make it too wet, if it's too wet you need to squeeze it out through a couple of layers of gauze, but in that case you need to take more cottage cheese, so that the squeezed version is 500g), 100g sugar, 1 lemon zest, 1 cup vanilla sugar, 1 tablepoon of starch, 3 little eggs. Mix all the ingredients well with a blender until homogeneous.

COCOCKS - actually "CURRENTS". 4 g white coconut chips (160 g), 80 g sugar, 100 g of room temperature butter. Mix well with your hands to form buttery crumbs.

Grease a sheet of bread d 24 cm with butter and lightly dust it with flour (or baking paper, which is definitely better). Knead the dough with your hands, forming a medium high rim (~3 cm).

Spread out the fruit filling and flatten it.

Pour the cottage cheese filling on top,

And then the most important - "Curls". Sprinkle coconut filling loosely on top of the curd filling, without kneading, spreading it evenly all over the surface. And that will be our Sue.

Preheat the oven to 180 ° C. The form should be covered with foil. This is to ensure that our lovely red-haired Sue will not accidentally turn into a brunette in half an hour, because. к. The coconut browns very quickly. Put the pie in the oven and bake it under foil for the first 45 minutes to prevent this from happening.

Then we take off the foil and finish the cake until it is ready, with a nice red color. It may take 10-15 minutes. My oven is very hot, so I have reduced the temperature, right after I put the cake to 170, and then to 160*С. After that it is necessary to switch off the oven, open the door a little bit and leave the pie to ripen in it for about 10-15 minutes more.

Then take the pie out of the oven.

When the pie has cooled down, carefully take it out of the form and put in the fridge for 2-3 hours, so that the filling can mature completely.

The pie is very beautiful and extremely tasty. Tender, not sugary, with a crispy crust on top... Everyone was delighted!!! Even my senile mother, who just turned 84 years old!

Join us. Enjoy your tea!!!

Nutritional Value:

Whole Dish:
Calories
5800.7 Calories
Protein
150.3 g
Fat
307.3 g
Carbohydrates
658.4 g
100g:
Calories
296 Calories
Protein
7.7 g
Fat
15.7 g
Carbohydrates
33.6 g

Salt, Lemon, Flour, Lemon Juice, Sugar, Butter, Eggs, Potato starch, Baking powder, Egg Yolk, Baking, Vanilla sugar, Prunes, Coconut, Cottage cheese, Cakes, Fudge, Candied

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