Pies with jam - 7 cooking recipes
Pies with jam are a classic ancient treat of Russian cuisine. Once upon a time, our great-grandmothers baked them in a Russian oven. Today we make them in a frying pan or in the oven, but thanks to successful recipes they turn out no worse than before, for sure!
- Pies in 15 minutes from quick doughVery quick and easy, inexpensive and very tasty!
- 40 mins
- 8 Servings
- 198 Kcal
- 115
- Pies with jam in the oven made from yeast doughVery appetizing, rosy, fluffy, airy!
- 3 hr
- 8 Servings
- 564 Kcal
- 62
- Water pies without yeastDelicious with minimal ingredients!
- 1 hr
- 8 Servings
- 535 Kcal
- 54
- Pies with thick jam on kefir in the ovenDelicious pies with jam will remind you of evenings at grandma's!
- 1 hr
- 8 Servings
- 355 Kcal
- 123
- Pies without milk in the ovenThe pies are soft despite the lack of milk.
- 2 hr
- 15 Servings
- 164 Kcal
- 23
- Quick cottage cheese pies without kefirQuick to prepare, delicious cottage cheese pies!
- 1 hr 30 mins
- 6 Servings
- 470 Kcal
- 78
- Puff pastries with cherry jamHot puff pastries with sweet and sour cherries for tea, how delicious it is!
- 1 hr 40 mins
- 12 Servings
- 443 Kcal
- 8
Pies with jam
Sweet filling for pies like jam or jam is suitable for all types of these baked goods: yeast, lean, butter, puff pastry, custard. Under those that we fry in oil in a frying pan or bake in the oven like buns. That is, you can take absolutely any dough for this dish, at your discretion, although yeast, of course, remains classic. To simplify the process, you can easily buy it in a store.
You can also use absolutely any jam for pies, homemade or store-bought, thick or liquid, with whole or crushed berries or fruits. The main thing is that there are no bones in it that could break your teeth) and everything else doesn’t matter.
Jam that is too liquid can be thickened with flour, wheat or corn, and starch. To do this, just heat it in a saucepan with a thick bottom (so that it does not burn). Then add flour, stir so that there are no lumps and heat until the jam is just about to boil. Afterwards, you need to let it cool until it thickens, for which you can simply put it in the refrigerator.
It is important to remember that after frying or baking, even when the pies seem to have cooled down, the jam filling in them can remain hot for a long time. So you need to take a sample from your baked goods carefully, trying not to get burned.
By the way, recipes for jam pies made not with yeast, but with kefir, are becoming increasingly popular. When they come out they are as fluffy and airy as yeast. You can prepare them according to recipes with step-by-step photos from this catalog.