Recipe: Nut Loops Pie step by step with pictures | Handy.Recipes

Nut Loops Pie

Cooked pie air loops with pecan filling

Nutritional Value

I once saw a wonderful pie by a Belarusian master of beautiful baking, his name is Kastus Larka. He is a master of baking festive loafs and home pies. Using this technology, you can make a pie with or without a filling. But to make it, you need a special cross roll for the dough. For the experiment I again prepared the dough with the addition of creamy curd dough, and I used a ready-made pecan filling. I got a fragrant and fluffy pie.

Author of the recipe

Ingredients for the Pie "puff pastry" with pecan filling:


  • Cream cheese (in the dough) - 100 g
  • Egg yolk (for dough - 2 pieces; for greasing the cake - 1 piece) - 3 pieces
  • Butter (into the dough) - 80 g
  • Salt (in dough) - 1/3 teaspoon
  • sugar (into the dough) - 60 g
  • Yeast (dry quick-acting, for dough) - 6 g
  • Milk (for dough) - 160 ml
  • Wheat flour / Flour (for dough - 450g; for dusting - 30g) - 480 g
  • Vegetable oil (to grease the tray) - 1 teaspoon
  • Ready-made stuffing (nut dry "Parfait") - 120 g
  • Water (warm, to prepare the stuffing) - 70 g
  • Vanillin (on the tip of a knife, into the dough)

How to cook cake "loops" with pecan filling step by step with photos


This is the kind of cross roll I've been looking for a long time specifically to make pies like this. My roller is 6 cm wide. You can make the dough for this pie according to your favorite recipe, but it must not be too soft. If you are making a pie without a filling, you do not need to use a circle of dough for the base of the pie.

Making the dough. Mash the cream cheese curd with a fork at room temperature.

I add the egg yolks, sugar, vanilla and salt.

I whip the mass with a whisk.

I add warm milk, and again I whip the mass until homogeneous.

I use the bread maker to make the dough. Pour the milk-cheese mixture into the bucket of the bread maker, add dry quick yeast, leave for 5-10 minutes.

I add sifted flour, softened butter.

I put the bucket in the baking oven, turn on the mode of kneading the dough.

I allow the dough to increase in volume by about 2 to 3 times.

I knead the dough. I take about 1/4 of the dough and roll out a circle about 0,4-0,5 cm thick.

I transfer a circle onto a greased baking tray.

I prepare the nut stuffing - add warm water to the dry nut mixture, stir it up.

I spread the stuffing evenly over the surface of the circle of dough, a little away from the edge.

Using a little less than half of the remaining dough, roll out a long strip of dough about 0.5 cm thick and a little shorter than the circumference of the dough with the flour for dusting.

Using a roller, I make cross-cut notches.

I fold a strip of dough in half, cut off the edges a little (except for the folded loops).

I lay out a strip of "looped" around the edge of the filling. I arrange the loops in a nice way.

Then I take half of the remaining pastry, again using flour to dust the pastry strip, use a roller to make cross notches, fold in half again, cut off the excess pastry around the edges, and lay out a second circle "loops".

Then I lay out the next circle of loops in the same way "buttonholes", and so on. д.

I cover the dough with cling film and let it rise 1.5-2 times.

Grease the dough with a little whisked egg yolk.

Bake the cake in preheated 190 degrees oven until golden brown. Enjoy your cake!

Nutritional Value:

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Salt, Flour, Wheat Flour, Sugar, Butter, Sweet, Water, Milk, Vanilla, Yeast, Egg Yolk, Baking, Vegetable Butter, Hazelnut, Cakes, Vanillin, Dough, Ready Filling

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