Pie "With love!"

Description

I have long admired the phyllo dough. Rather, the recipe of phyllo dough. And then, finally, I decided. Rather, I decided about a month ago - then I did a trial version with fresh dough. I really liked to stretch the dough. But it's a long work (not used to it took me about an hour - and that's just stretch the dough), but it can be done and to cook faster. Frankly, I'm hooked on cooking Philo - very much I liked the process. And although the process of making this test takes time, it can be prepared at leisure, and then freeze. Today I offer you the option pie of Filo pastry for the upcoming Valentine's Day. Surprise your loved ones!

Ingredients

Flour

3 cup
Vegetable oil

2 Tbsp
Chicken egg
Water

1 cup
Salt

1 tsp
Vinegar

0.5 tsp
Cheese

250 g
Sugar

0.5 cup
Prunes

20 piece
Dried apricots

20 piece
Honey

3 Tbsp
Cherry

5 piece
Butter

100 g

Cooking

On the table in the form of the well pour the flour. In the hole put the salt.

In the Cup (or another bowl) mix warm water, vinegar, vegetable oil and egg yolks.

The liquid will pour into the well.

Then, with your fingers, start kneading the dough, picking up the flour from the edges and mixing it with the liquid. In the kneading process use all the liquid, adding it as needed. Flour may need more/less.

The dough should not stick to hands, but it should be soft and tender.

Now we need to "beat" the dough. Take it in your hand and repeatedly hit on the table.

Then wrap in bag and place in a warm place for 40 minutes.

The finished dough will skatiem sausage and divide into 12 pieces. To the remaining pieces do not dry until you work with one, get them in the package. Now begins the fun part: stretching and drawing test. I want to say that this version of the test (butter) is more elastic in operation than the unleavened dough. Although fresh phyllo is also well drawn, but the first time it is better to try to prepare this dough (and the best half portion), it is very good stretches, and very pleasant to work with. The working surface will cover with a cloth and priciples flour. To start, roll out piece of dough with a rolling pin, as thin as possible.

Then gently, with your hands (hands should always be in the flour) stretch the edges of the dough. The dough can be put on the edge of the table and, under its own weight, it will stretch, only to turn his hands and stretch around the edge.

You can take a rolled cake over the edge and gently sliding it in his hands, stretch the dough.

You can put the dough into your hands and gently turning the dough, stretch it out. Only this must be done very carefully, as, in this case, very quickly in the sky, and breaks the middle.

You have probably seen on TV (or live), as a cook turns the hands a piece of pizza dough stretching it? Turns out it's quite easy to do! I thought I would never be able to repeat this experiment, but do not believe it! - literally the first time I did it! In fact, it is not so difficult, just need a great desire, and, probably, love, or something to this thing...

If these experiments hold fear, you can gently, using one hand to stretch the dough.

Stretch the dough should be as thin as possible - it should Shine through and be very thin. Honestly, I have never seen a real Philo, even in the store. But know that this dough should be very thin like paper. I think I got Philo.

Of course, without gaps here not to do, but they can hide other layers - we do not single layer. And no need to worry, if trouble suddenly happened - each time we get to be better and better! So, gently stretching and pulling, go with all pieces of dough.

While we work with the first piece of dough, you need to melt the butter.

Each rolled layer of dough put on parchment, grease with melted butter, on top, just cover with parchment, then with a towel (slightly wet so the dough doesn't dry, otherwise it will be very brittle and fragile). So come with all layers of dough - pulling, put on top of each other and each lubricating oil.

Then cut away the thick edges (they are always thick) and cut our layered oil reservoir into two parts.

Prunes with dried apricots steamed with boiling water and leave for a few minutes.

Meanwhile prepare curd: well RUB the cottage cheese, egg and sugar. To taste add vanilla.

Drain the water from the dried fruit, finely chop them and mix with honey.

One half of the dough put the cheese filling.

Carefully wrap it in a roll and zasiyaet region.

The second part of the dough put the filling made of dried fruit and are also collapsible.

On the tray lay a parchment, and on it put the first loaf in the shape of a heart. Rolls, even after they put the filling, very soft and pliable so they can stretch slightly in length, if needed.

In the middle of the heart lay out the second roll, and lightly presses it to the first so they touch each other.

From scraps of dough and cherries make jewelry.

Bake in a heated to 200 degrees oven for 40 minutes. If the cake before the top starts to blush, cover it with foil.

I have a cake during baking the top came off.

But otherwise without incident.

I was afraid that the middle of the cake will not be baked - still the joint"heart" was stout, and the leaves on top were present, but nothing happened - the raw footage was not.

The pie was very tasty.

Even my oldest daughter who does not eat dried fruits (especially prunes), said that kick-ass pie.

In General, we were satisfied!

Bon appetit!

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