Description
In the Tatar kitchen pies with sweet filling called pate. Baked pie of unleavened dough, and as interlayer used jam, marmalade, dried apricots, raisins, etc. Blueberry jam from TM "Maheev" was perfect for the filling of paste.
Ingredients
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Flour
490 g
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Butter
80 g
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Yeast
5 g
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Sugar
60 g
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Chicken egg
1 piece
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Milk
200 ml
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Jam
150 g
Cooking
In warm milk add yeast and sugar. After 10 minutes, when a "cap", add 100 gr. sifted flour, knead until smooth and leave for 30 minutes in a warm place. In the finished dough add the egg, melted butter, stir well. Pour remaining sifted flour and knead the dough. The dough is rolled into a bun, put in a deep dish, cover with a towel and leave for 1.5 hours.
Ready divide the dough into 7 parts. One part is slightly larger than the rest.
A large part of dough roll out, put the dough into a cold pan, greased. Pan D=26 cm
The dough grease melted butter, sprinkle sugar.
On the first layer put the second layer of dough to grease with butter and sprinkle sugar.
Put the third layer, brush with blueberry jam.
On the third layer with the jam to put the 4th layer, brush with butter, sprinkle with sugar. Then there is the 5th layer of dough, greased with the remnants of jam.
On the 5th layer with the jam to put the 6th layer of dough, brush with butter and sprinkle with sugar. Cover with the last of the seventh layer of dough, stung the edge. Put the paste in a warm place to rise. The top brush with egg or milk, sprinkle the surface with crumbs of a mixture of oil and flour. Bake in a preheated 180 degree oven for about 30-40 minutes.
The cooled pie cut into portions and serve with tea or milk.
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