Recipe: Pie with nuts, quince and condensed milk step by step with pictures | Handy.Recipes

Pie with nuts, quince and condensed milk

Cooked pie with pecans, quince and condensed milk

Time to cook: 95 minutes

Total Servings: 12

Nutritional Value

Pie with hazelnuts, quince and condensed milk "Autumn Painting". I bring to your attention a closed pie with hazelnuts and quince filling and condensed milk, made in the form of a picture with a frame. This picture is the symbol of the generous and sweet gifts of autumn, of wealth, abundance and prosperity... Let all these positive circumstances (and not only that) be in your home this golden autumn!) be in your home!!!

Author of the recipe

Ingredients for the pie with nuts, quince and condensed milk:

  • Milk (into the dough, + 0.5 tsp.l. to grease the pie) - 200 ml
  • Yeast (dry, for dough) - 10 g
  • Honey (in dough) - 1 tablespoon
  • Vanilla sugar (for dough - 1,5 packet., 0.5 packet.) - 2 packs.
  • Wheat flour / Flour (for dough) - 2-2,5 glass
  • brown sugar (for dough) - 3 tablespoon
  • quince (for filling) - 1 pc
  • Condensed milk (boiled, into stuffing) - 1 jar.
  • hazelnuts (for decoration) - 10-15 pcs
  • Cocoa powder (in the batter) - 1 tablespoon
  • Chicken egg (for the dough - 2.5 pieces, for buttering the pie - 0.5 pieces) - 3 pieces
  • Poppy seed (for decoration) - 1 teaspoon
  • Sesame (for decoration)

How to cook pie with nuts, quince and condensed milk step by step with photos

So, first we'll dissolve the yeast in warm milk and add 1 tablespoon of honey.

This is the kind of pie I have made!!

Melt the butter in the microwave.

In a bowl, combine the yeast mixture, 2.5 eggs (we'll leave half of them to grease the cake), vanilla, melted butter and brown sugar! You need 3 tablespoon sugar

Use a whisk to mix it all.

Pour 1/3 of the mixture into another bowl and add more cocoa.

Add sifted flour, a little at a time, and knead the white dough first.

Then add brown dough. Leave them in a warm place, covered with a towel, for an hour.

And let's start with the stuffing. Wash the quinces. Ripe quince should have a color from bright lettuce to yellow.

Peel it.

Grate them on a fine grater.

We mix it with vanilla and condensed milk. I used condensed milk from a Belarussian company, in a tin can, it is much tastier than the glass one. One teaspoon of condensed milk should be left, with it we'll "stick" the nuts.

Next, you need to crumple the dough, which has risen, and, dividing the white part in half, distribute it on a baking pan with parchment. I have a square baking tray.

On this layer of dough evenly distribute all the filling.

Cover with the other half of the white dough. I did not roll out the first, lower part, just spread it out with my hands, but with the upper part you can't do without it)))

Roll out the brown dough thinly and cut out the shapes for the picture with a knife or scissors. First, I cut out and twisted into a flagellum the strips for the frame.

Then the strips for the trees.

Then just a flight of fancy - orchard, trees, mushrooms, a basket of the very "gifts of autumn", let it be nuts for some, apples for others. Next, brush with an egg mixed with milk (literally half a teaspoon).

Sprinkle with poppy seeds and sesame seeds.

We send it to the oven heated to 180 degrees Celsius. oven for 30-35 minutes. 10 minutes. Before end we take out the form and glue nuts with remaining condensed milk. Then put back. At the end of time we should check the readiness of the pie with a toothpick, as the layer of dough and filling is rather thick.

That's all, sweet pie, a cup of aromatic tea, maybe some autumn fruits, grapes, a beloved person and that's all - the autumn evening is finished! Have a sweet autumn!!!




Nutritional Value:

Whole Dish:
3765.6 Calories
107.2 g
89 g
646.9 g
Per Serving:
313.8 Calories
8.9 g
7.4 g
53.9 g
267.1 Calories
7.6 g
6.3 g
45.9 g

Flour, Wheat Flour, Sweet, Honey, Eggs, Brown sugar, Sesame, Vanilla, Cocoa Powder, Yeast, Baking, Vanilla sugar, Hazelnuts, Condensed milk, Quince, Nut, Poppy, Pastry, Tarts

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