Recipe: Lingonberry Rhapsody Pie step by step with pictures | Handy.Recipes

Lingonberry Rhapsody Pie

Cooked lingonberry rhapsody pie

Nutritional Value

This pie is a recipe by Maria Zastavskaya, my friend from "VK", of a wonderful cook and a wonderful person. I made some small changes, which, however, the overall picture and taste of the cake did not change or spoil it at all. A very tasty, fragrant, succulent pie. Tender pastry and a touch of bitterness from the cranberries.

Author of the recipe

Ingredients for the pie "cranberry rhapsody":

  • Margarine (into the dough) - 100 g
  • Sour cream (200 g for dough, 0.5 cup for the filling) - 350 g
  • chicken egg (2 for dough, 1 for stuffing, 1 for filling) - 4 units
  • sugar (200 g in batter, 0.5 cup in filling, in stuffing - to taste) - 450 g
  • Vanilla sugar (for dough) - 1 packet.
  • baking powder (into the dough) - 1 packet.
  • Wheat flour / Flour (for dough + 1 tablespoon in the filling)
  • Cheese Cheese (soft, homogeneous - in the filling) - 400 g
  • semolina (for stuffing) - 1 tablespoon
  • Lingonberry (fresh or dried) - 300 g

How to cook cake "lingonberry rhapsody" step by step with photos

Prepare products for the dough. I used self-rising flour, but you can also use regular wheat flour.

Cut the butter into small cubes and knead with the sugar.

Add eggs and vanilla sugar,

Then add sour cream and knead into a smooth paste.

Add flour with baking powder and knead a soft and elastic dough. I forgot to measure the amount of flour. Wrap the dough in clingfilm and leave in fridge for at least an hour. The dough can be made ahead of time and keeps well in the refrigerator for 2 to 3 days. It is a lot of dough, I took the biggest one, 26 cm in diameter, and some of it was left over. I made some cookies later, they turned out very delicious.

Take the dough out of the fridge, cut off a piece for decoration. Roll out the rest of the dough, put it in a greased dish (I covered it with baking paper), and flatten it to create a high rim. Prick the dough with a fork.

Run the cottage cheese through a sieve or use a blender, if desired. Mix the filling until smooth.

Pour the filling onto the dough.

Sprinkle cranberries evenly on top.

Mix the filling and gently pour over the berries.

Use a knife to gently fold the edges of the dough over the filling. Roll out the rest of the pastry thinner, cut out leaves, stars or other shapes as you wish and arrange on the pie.

Place the pie in an oven heated to 180°C, and bake for 30-40 minutes. If necessary, cover the pie top with foil, so that the top does not stick. I even lowered the temperature a bit, but my oven is very hot. You go with your own. When the pie is baked, turn off the oven, slightly open the door, and leave the pie in the oven for another 8-10 minutes.

Then take the pie out and let it stand in a mold for a while, about 10-15 minutes, and then remove the rim. Carefully transfer the pie to a rack and let it cool completely. You can even take it out in the cold for a while.

Sprinkle fresh cranberries over the finished pie and garnish the edges with powdered sugar.

Nutritional Value:

Whole Dish:
4130.4 Calories
115.2 g
162.9 g
543.1 g
219.7 Calories
6.1 g
8.7 g
28.9 g

Flour, Wheat Flour, Sugar, Sweet, Eggs, Sourdough, Sour, Cream, Baking powder, Baking, Vanilla sugar, Lingonberry, Bitter, Cottage cheese, Creamy cereals, Pastry, Tarts

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