Poppy Pie Pie with Streusel

[Patchwork]

Poppy Pie Pie with Streusel

Category: Confectionery

Ingredients
DOUGH:
Flour	500 g
Pressed yeast	20 g
Sugar	80 g
Warm milk	250 ml
Butter	80 g
Egg	1 PC
Salt	pinch
Vanilla	1 sachet
STROUZEL (sprinkling):
Flour	175 g
Sugar	100 g
Butter	100 g
Vanilla	1 sachet
POPPY FILLING
Milk	250 ml
Butter	20 g
Semolina	50 g
Poppy	150 g
Sugar	70 g
Egg	1 PC.
Rum	1 tbsp. l.
CURD FILLING
Cottage cheese	400 g
Milk	Little
Egg	1 PC.
Sugar	80 g
Vanilla	1 sachet
JAM apricot	400 g

Cooking method

• All dough products must be at least room temperature for the dough to rise well.
  
• While the dough is steaming twice, we make the strusel and fillings (you can make them in advance).
  
• STROUZEL (sprinkling):
  
• 
  
• 
  
• 
  
• Sift flour prepared for Streusel on the table (silicone mat) and mix with sugar and vanilla. Pour the melted butter with a spoon drop by drop, immediately sprinkle the drops with flour and stir with the main flour mass. It is very convenient to do this with a dough scraper. When all the butter is poured into the flour, knead the mass with your fingers to get a mixture of coarse and fine fragrant crumbs.
  
• 
  
• POPPY FILLING
  
• Bring the milk and butter to a boil. Add semolina and cook for 5 minutes.
  
• Then remove from heat, add lightly toasted poppy seeds, sugar, egg and rum.
  
• This is one of the most successful - delicious and non-spilling fillings!
  
• 
  
• CURD FILLING
  
• Combine cottage cheese, milk, egg, sugar and vanilla into a homogeneous mass. If the cottage cheese is initially pasty, first add the egg + sugar + vanilla and evaluate the consistency: it should keep its shape (which is important when spreading on the dough and proofing before baking) and not too thick (to remain juicy after baking).
  
• 
  
• PIE:
  
• Dough:
  
• Yeast with 1 tbsp. l. Dissolve sugar in 150 ml of warm (not higher than 30 C) milk, add flour to the consistency of liquid sour cream. Sprinkle on top with a little flour, cover with a napkin or transparent film and set for 15-20 minutes. in a warm place.
  
• The dough is ready if clearly visible cracks have formed on the floured surface.
  
• 
  
• Dough:
  
• First mix the dough with the remaining milk and a small amount of flour (≈200 g), then add the rest of the products - egg, sugar, salt, vanilla, softened but not spilled butter, the remaining flour and knead the dough well.
  
• 
  
• Leave the dough covered with a wrap-around napkin warm so that it doubles in volume.
  
• When the dough comes up, knead it again and leave for the second proofing. After the second rise, knead the dough and roll out to the size of the baking sheet (I have 30x40).
  
• 
  
• 
  
• Spoon the poppy filling, cottage cheese and jam on the dough in a checkerboard pattern.
  
• Decorate with sprinkles. Put in a warm place for 15-20 minutes.
  
• 
  
• Preheat the oven to 200 C. Bake for 30-40 minutes.
  
• After cooling down, cut so that all the fillings are present on one piece.
  
• 
  
• 
  
• Have a nice tea!
  

Note

Patchwork (patchwork) - a patchwork technique based on the mosaic principle - it consists in sewing together pieces of fabrics of different colors and textures and allows you to make very elegant decorative blankets, pillows, rugs, kitchen oven mitts ...


The pie after laying out the filling is very similar to such a patchwork quilt

JAM apricot - I cook it myself.
Best of all, of course, apricot, but in general, jam can be anything; the first requirement is the presence of a piquant note and light sourness in the taste, and not sugaryness, as usual in jams. And of course, no one cares about the taste better than you.I choose aromatic apricots for this jam: the smaller they are, the brighter the aroma and taste!

If cherry - then boiled with a couple of star anise stars (in addition to a light shade in taste, it also prevents sugar) and a small amount of lemon juice.

The taste of jam in intensity should be equal to that of poppy: in order not to interrupt, not to drown out the poppy, but also not to get lost nearby. For example, orange (although dearly beloved by me) turned out to be too bright, and pineapple was lost ... Dogwood and lemon are too sour ... that pleasing to the eye variegation does not work

Viburnum is very good both in taste and color, but it is terribly sorry to invest such an amount in a pie; it's too troublesome to make jam out of it, it's not a fleshy apricot with seeds that can be easily removed by hand

I really love poppy seeds - in all forms, whether sweet or salty ...
But this poppy seed cake is one of the most delicious and festive, not only for my taste: when I decided to give up cakes for my husband's birthday and bake Patchwork (for the guests it would be the first tasting) - I never thought that such overwhelming success ...

Our intelligent, modest friends, going home, quietly and modestly asked for a piece with them - FOR THE FIRST TIME in 12 years of dating and many successful experiments ...

[A little about spices.]

A little about spices.
VANILLA
I have been using real vanilla for several years now - its aroma is incomparable with vanilla! Thinner and richer - after all, vanillin in the spice itself is only one of 130 (!!!) components that make up its aroma!

This guest appeared in Europe later than other well-known spices.
You can absolutely accurately indicate the date when the first European was able to appreciate the taste of vanilla. It happened on September 14, 1502 on the territory of the modern state of Nicaragua. And Christopher Columbus tasted vanilla on his fourth and last trip in search of a way to India. Vanilla was present in a cup of chocolate presented to Columbus by the local ruler. I must say that this was a great honor for him, because only the rulers of the Aztecs used chocolate. However, she was also well known to the native Mexicans - the Aztecs, who called her tlilxochitl - "black flower"

Today, vanilla cultivation and spice production are concentrated in tropical countries - in Madagascar, about. Reunion, Indonesia, Malaysia, as well as at home - in Mexico and Guatemala.

In international practice, there are 8 varieties of vanilla (exquisite long, fine long, fine enough, good, etc.).

Vanilla from Reunion Island and Madagascar is characterized by the strongest, balanced and "dark" aroma, Mexican vanilla is softer and fresher in smell.

The best is Mexican vanilla. Bourbon and Ceylon are less appreciated. Tahitian vanilla closes this row. Tahitian vanilla, rarely available, comes from a closely related plant, also has a vanilla aroma, but more floral, which sets it apart from other types. Vanilla from Tahiti owes its aroma to additional components - piperonal and diacetyl.
It is often considered low quality, but deserves kind words as a spice on its own.

The best varieties of vanilla have a great scent. If stored properly, it can last for many years (over 36 years!).

Why is she so

Vanilla is the most labor intensive crop in the world, which is why its prices are so high. Only three years after planting, the first flowers appear on the plant.
The fruit bearing vanilla flowers are only open for one day and can be pollinated by only one species of Mexican bee or a specific hummingbird species.
The fruit, which resembles large green pods, must hang on the branch for nine months to fully mature.
And even when they are harvested, the fruits have neither taste nor aroma. They will acquire them only during processing.
Box pods are picked unripe so that they do not have time to open.By this time, they do not emit a smell at all, which is considered to be vanilla. Freshly plucked pods are dipped for 3 minutes in water heated to 70 °, then wrapped in woolen blankets and carried away into the house. After a day, they are taken out in the sun for exactly one hour. The next day they will be taken out in the sun for one hour and ten minutes, another day - for one hour and twenty minutes, and so, adding ten minutes daily, they will be dried for a month.

Only after such processing does vanilla acquire a specific delicate sweetish and refreshing aroma, a spicy bitter aftertaste and its characteristic brownish color. Finally, the vanilla is dried in a well-ventilated area until a white coating appears on the pods.
All this, plus the required hand pollination, makes vanilla one of the most expensive spices around.

Fermented fruits contain about 2% vanillin, in good quality vanilla pods, crystallized vanillin is visible on the surface. Although vanillin is dominant, many other components have been found in the composition of the aroma that complicate the taste and aroma of real vanilla - about 130 components in total (phenols, phenol ethers, alcohols, carboxylic compounds, acids, ethers, lactones, aliphatic and aromatic hydrocarbons, heterocyclic compounds).

Vanilla is not often combined with other spices, although you can try saffron or cinnamon. Vanilla gives an interesting combination in baked goods with coconut milk or chips.
(If I use vanilla, then the other flavors seem superfluous ...)

Everything expensive has its fakes and falsifications - vanilla is no exception.
Real vanilla is replaced with vanilla, now obtained from the tender growing layer (cambium) of pine trunks, as well as chemically. It is a bitter white powder that must be dissolved in a little hot water before use. But, as with all substitutes, it was not possible to completely repeat the subtlety and durability of real vanilla. "A by-product of pine resin rosin production." This is how most technical reference books define artificial vanillin, produced since the late 19th century.

Healing seasoning

Although vanilla does not receive the same attention as other popular folk remedies (such as lavender, mint and chamomile), it has been used for hundreds of years in medicine (not in our Eurasian, though) due to its ability to heal and soothe pain. For the Indians, vanilla served as an antidote for stings. She was treated for sore throats, coughs, indigestion, heart trouble, fever and chills.
Europeans considered vanilla an excellent remedy for hysteria and hyperexcitability, as well as rheumatism.
Nowadays, scientists confirm that vanilla has a calming effect. Therefore, it is widely used in aromatherapy, added to candles and perfumes.

Irina! AFIGET !!!!!
I understand that this word in no way fits such beauty, but it was it that came to mind when I saw the photographs.
Irina, looking at photos of your dishes, at competent, informative, detailed descriptions, you understand: there is no limit to perfection!

I really love poppy seeds - in all forms, whether sweet or salty ...

A very interesting phrase. For me, poppy seeds are very tasty and sweet ... but salty? I can't even imagine how and where you can use poppy in this quality
Can I wait for a recipe with salted poppy seeds?

Tanyusha, thanks. Your reviews are soooo nice to read

Only I did not understand why you are going to admire, and not bake ??? I have somehow made a difference, or something

The recipe is simple
while the dough is brewing -
mix cottage cheese + sugar + vanilla + egg;
boil semolina in milk, add sugar + poppy seeds + rum
but with jam it's so easy - it's cooked
the striusel is also easy to do (especially after the first try)

It seems to be easy to spread the fillings too ... but you can always cover flaws with a Strousel ...

This is how short the recipe could be, but I cannot be short ...

Tanya, while writing, suddenly a thought came - what if you have a purely dietary reason for only looking at photos then ... this ...sorry ...

Only I did not understand why you are going to admire, and not bake ???

The recipe is simple
while the dough is brewing -

Irina, this is a simple recipe for you. For me, one phrase: while the dough is being defrosted .... a complete kirdyk. My dough does not partake ... I am not friends with yeast at all. My pies can serve as a strategic reserve for the Russian army as a cold weapon: you can kill with them. I bake the simplest and simplest bread, because HP bakes it, and I baked the cake for the first time in a cartoon this year, again because in the cartoon, but before that, a dough for a super-duper cake flew into the bucket: the people, they write, came up, but I didn't even twitch. I really didn’t understand how a dough can rise in which 100g of flour is 100% water. I got a tight lump And the flowers in my house do not grow, in what form I plant, in this they sit for years. Not given to me ...

I DO NOT EAT IT

Mashun, pachimu? The taste is fabulous there, just imagine this ambrosia, what a combination of products! Poppy filling ... mmmm

[Сelfh, ShuMakher, Vitalinka, milvok]

Сelfh, ShuMakher, Vitalinka, milvok, Girls, thanks!
Very pleasant reaction even from those who do not eat

Irina, this is a simple recipe for you. For me, one phrase: while the dough is brewing .... a complete kirdyk. My dough does not partake ... I am not friends with yeast at all.

Oh-ho-ho happens, of course ... I made friends with yeast too late - when they bought a bread maker ... but I wanted to learn, and I really want to ...

By the way, I made this pie before, before the bread maker - on a different dough (except for yeast) - the same friends who asked for a piece of this yeast with them, those options generally DO NOT REMEMBER not only men (they are forgiven) but also women .. ...

So, Tanya, you can try it on sand, although the taste will be different - "you can't swallow your tongue"

AFIGET !! I DON'T EAT IT, BUT I ALREADY WANT IT !!!!

Mashun, pachimu?

I join the question

Can you please tell me if you can make this dough in a bread maker on the Yeast dough 1:20 mode. The recipe explains how to make it "by hand", but then you talk about the bread maker. I'm not very good at fiddling with yeast dough. But my "assistant" is doing much better.
I collect my thoughts, I even bought all the products.
Very nice cake !!!!!!!!!!!!!

I decided to take a chance and make dough in a bread maker. all is well.






Only now, while she was feeding the child, she did not look and the cake burned a little. But I think it won't affect the taste. I haven’t tried it yet (I don’t eat after six), but my husband will taste it today.

Z. Y. I licked the knife after cutting, the filling is mnyamka

[Aniko]

Anikowhat a fine fellow you are - the cake is super like the efficiency - I decided and immediately did
The dough can always be made in KhP - there is the heating necessary for yeast, and I described manual kneading - because not everyone has a stove ...

And apricoski - dried, dried apricots?

There was apricot jam in the fridge. Someone didn't finish ...

[Masha]

Oh, yes, exactly, I made it, and then the light in my house was cut out and it stopped. We must portray again. I promised!

Yes, I'll wait, Natasha, I just thought that you forgot because of some business, it seems to me, or did you appear on the site less often? Job...

There was apricot jam in the fridge. Someone didn't finish ...

That's why I think it's not enough color And try with frozen cherries - chop in a blender-processor, strain the juice well, do not cook - and put it fresh on the dough, when you finish laying out all the fillings, you can sprinkle the cherries with a little sugar (but for me the store and so sweet). Of course, you will lose in color, but not in taste.

no, I just don't like it But if I do, I will definitely try

Masha, if there is such a dislike for poppy seeds - you can make a nut filling And if you just have such feelings for sweet - thenooo ... I will ENVY

[Nagira]

Nagira I have such feelings exclusively for sweets, and I really like cottage cheese and poppy pastries, but, again, not sweet and more than one piece

I would like potatoes, bacon and herring, I need to make unsweetened PECHVORK in the same checkered shape: bacon-potato-onion ... or fish-potato-onion ... in short, there is no limit to perfection

[Nagira,]

Nagira,

I am grateful - I made a whole grain version without sugar and animal fats according to your wonderful recipe

[Scarecrow]

Scarecrow,
it was a shame it was a pity to fall asleep on this beauty with a strosel, I think it would not have floated without it

Alexandra, such a clear drawing is a feast for the eyes So smooth, it seems to me, I could only have done with the help of some kind of square shape. The simplest thing that came to mind is a cut-off small square plastic bottle
If it's not a secret, how did you do it?

[celfh]

celfh , no secrets and no forms

The poppy filling was so thick that I just took it with a spoon, put it on my palm and carefully sculpted a square.
Well, I just laid out the rest with a spoon.

Something like this

Something like this

Looking at the high quality work done, everything seems easy and simple. And in order to find out how it really is, you have to try it yourself ...
Thank you!

[celfh]

celfh , for good health

Again, the hand-made sweets allowed the hand to fill in accuracy and accuracy, it will be more difficult there

I just look at the photo of your creations - it is always decorated with such taste

[Alexandra]

: wow: My God, what a beauty! Alexandra, bravo!
You have not a patchwork of patches, but like a mosaic of gems ...

[Nagira]

Nagira, thanks for both the source and the praise!

[Alexandra]

Alexandra
I was sitting there and thinking - for some such primary source you thank me? ...
and then it came! - is it you who complimented me so

[Nagirochka]

Yes Yes, Nagirochka, thank you for a wonderful pie that inspires us to take new heights

Well, here I go to kind people and spy on wonderful ideas for my alterations.

[Alexandra]

Alexandra,

Yes Yes, Nagirochka, thank you for a wonderful pie that inspires us to take new heights

Well, here I go to kind people and spy on wonderful ideas for my alterations.

And then we come to you - to spy on and make healthy-healthy options