Recipe: Sarafi Pie step by step with pictures | Handy.Recipes

Sarafi Pie

Cooked pie

Time to cook: 120 minutes

Total Servings: 8

Nutritional Value

A delicious, fragrant, airy and ruddy pie is one of the most delicious and appetizing dishes. It goes well with both a family tea party and a celebration.

Author of the recipe

Ingredients for pie "sarafi":

For dough

  • Wheat flour / Flour - 250 g
  • Milk - 175 ml
  • Salt (no slides) - 1 teaspoon
  • Sugar - 2 teaspoon
  • Yeast (dry, fast-acting) - 5 g
  • Butter (TM "Milier", room temperature) - 25 g


  • Chicken egg - 2 pcs
  • Sour cream (I have 15% fat) - 80 g
  • sugar (optional) - 1 tablespoon
  • Vanillin - 1 sachet.


  • Butter (TM "Milier", melted) - 25 g
  • Sesame (optional) - to taste

How to cook cake "sarafi" step by step with photos

1. Let's make a sourdough. Add the yeast (1 ltr. of sarafi cake) to the warm milk (t 40°C). l.), sugar (2 teaspoon) and 3 tablespoon flour., Stir well with a whisk. Place the bowl with the dough in a warm place until a foamy cap forms.

2. Prepare the pie dough. Sift the remaining flour into the pie dough...

3... add butter (25g), salt (1 teaspoon)...

4... and the sourdough. If you like sweet dough, you can add 2 teaspoon of sugar. Knead the dough until it is elastic, soft, and won't stick to the bowl or your hands.

5. Grease the bowl with oil and roll in the lump of dough. Cover the dough with a dry towel or clingfilm...

6... Leave in a warm place to rise 2½ times.

7. After rising, crimp the dough and roll out into a ~30*18 rectangle, 0.5 cm thick. Brush 2/3 of the dough with melted or soft butter.

8. Fold in 1/3 of the rectangle first.

9. Then as on the picture.

10. Again repeat. Grease the dough - 2/3rds of it...

11... And fold it as in the picture. Put the dough in a bowl, cover with a towel and let it rest for 15 minutes. The dough will soften a little and be easier to roll out.

12. During this time prepare the filling. Mix the eggs with the sour cream, add a pinch of salt, 1 tablespoon of sugar, vanilla, and if there is melted butter. And beat the egg mixture well with a mixer so that there is no egg on the pie and the pie can absorb the filling.

13. Cover the baking tin (22*28) with baking paper and grease it with butter.

14. Roll out the pastry into a 0.5 cm thick rectangular.0.5 cm thick and cut out strips 2.5 cm wide and 18 cm long.

15. Gently roll up each strip of pastry, taking care not to pull it out, and place it in the pastry mould.

16. Pour a thin stream of egg wash over the pastry, spreading it out evenly over the entire pastry. Sprinkle with sesame seeds. Turn on the oven at 40° C and allow the pastry to proof. In 20 minutes the pastry will have doubled in volume.

17. Turn the oven on at 200 C and bake the pie until crusty, about 20-30 minutes. Remove from the oven, brush the pie with butter and cover with a tea towel.

18. Let the pie cool a bit and take it out of the mold. If you have good quality food paper, it comes off without a problem. If you can't remove it, you put the pie on a well wrung out napkin and remove the paper after 10 minutes. Enjoy your tea time! P.S. This pie, I made for the first time and it turned out well. The way I see it, you can make it sweet or not sweet. It all depends on the filling. You leave out the sugar and add salt to taste. I also think you can put a thin strip of brisket in the unsweetened pie and twist it with the dough. Experiment. I had exactly 250 grams of flour for the sourdough and kneading. The dough is very good and I didn't dust the countertop with flour.

Nutritional Value:

Whole Dish:
1905.1 Calories
49.5 g
82.1 g
243.9 g
Per Serving:
238.1 Calories
6.2 g
10.3 g
30.5 g
264.6 Calories
6.9 g
11.4 g
33.9 g

Salt, Flour, Sugar, Butter, Eggs, Sour Cream, Milk, Sesame, Vanilla, Yeast, Baking, Tart, Cakes, Butterscotch, Dough

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