Rye fresh food with black currant jelly

Category: Bakery products
Kitchen: Russian
Rye fresh food with black currant jelly

Ingredients

For breezy:
Rye flour 1.25-1.5 cups
Sour cream 0.5 cups
Egg 1 PC.
Yolk 1 PC.
Berries (black currant) 300-400 gr.
Granulated sugar 2-3 st. l.
Starch 1/3 Art. l.
Soda 1/4 tsp
Salt 1/8 tsp
For jelly:
Berries (black currant) 100-200 gr.
Granulated sugar 1-3 st. l.
Starch 1/2 tbsp. l.
Water 1 liter

Cooking method

  • Another yummy from my woman Nastya.
  • In this recipe, the weight of certain ingredients may vary. Orient your taste. Someone likes sweeter, someone sour ...
  • So, let's take these products:
  • Rye fresh food with black currant jelly
  • If the berries are frozen, then we put them to defrost in a colander so that excess juice would drain. Do not forget to substitute a plate. We still need juice for jelly. If the berries are fresh, then fill them with granulated sugar and also let stand.
  • We take flour, add salt, soda, granulated sugar there (I put 1/2 tbsp. L.). We mix. Then add sour cream, egg and yolk. You don't have to add additional yolk, but it tastes a little better with it.
  • Rye fresh food with black currant jelly
  • Mix quickly. And we look whether it is necessary to add more flour or a glass and a quarter is enough. You should get this dough in terms of density (a little thicker than sour cream):
  • Rye fresh food with black currant jelly
  • Then we take the form. I still have my grandmother's cast-iron frying pan, inherited by me. We spread the dough there and level it. It is easy to do this with fingers slightly moistened with water. The thickness of the dough is approximately 0.5-1 cm.
  • Rye fresh food with black currant jelly
  • Then we spread the berries due for fresh food on the dough in a thin layer. Sprinkle them with a small amount of sugar and starch. Starch can be made quickly using this recipe:
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  • Rye fresh food with black currant jelly
  • There are usually 2-3 such layers. Here's a look for the final layer:
  • Rye fresh food with black currant jelly
  • Finger form the edge of the food.
  • Rye fresh food with black currant jelly
  • We put our fresh food in an oven preheated to 170 degrees (I have it with convection):
  • Rye fresh food with black currant jelly
  • There it will bake for 40-50 minutes. But occasionally, with one eye, you still need to look after her with a dry look.
  • At this time we are engaged in jelly.
  • Pour water into a saucepan. Bring to a boil. We pour out the berries. Cook briefly, stirring and skimming.
  • Rye fresh food with black currant jelly
  • Then we pass our compote through a sieve so that there are no peels and seeds in the jelly. We put the broth on the fire again. Bring to a boil.
  • We take starch. Pour it into a bowl and pour water in a thin stream while stirring.
  • Rye fresh food with black currant jelly
  • We achieve that there would be no lumps.
  • Rye fresh food with black currant jelly
  • Pour the starch into a saucepan in a thin stream with constant stirring.
  • Rye fresh food with black currant jelly
  • Let it boil for just a few minutes and turn it off. At this time, the magic aroma of the pie is already spreading through the kitchen. Fresh food is baked. We take it out and let it cool a little.
  • Rye fresh food with black currant jelly
  • And now we pour our jelly, cut off a piece of the pie and enjoy.
  • Rye fresh food with black currant jelly
  • Try it and you will cook this simple but tasty tandem. If you eat with your eyes closed, you will never understand that simple rye flour was used. This cake is as if baked from the best wheat. Everything is so harmonious. You can use other berries as well. For example, blueberries, raspberries ...
  • Angela to you for a meal!

Note

My grandmother has 13 grandchildren and many of us stayed with her all summer. I only have two grandchildren, but when they and two more nephews come, they turn the house upside down. And I immediately remember Baba Nastya. And as soon as she handled us all !!! And for some reason there was order at home, and the grandmother resolved any conflict at once. For everyone there was enough time, affection and a delicious pie.

Eh, it was a golden time ... A river, sun, white sand, walks in the woods and meadows ...

As soon as the berries ripened, grandma gave each of us a jar. For those who are older - a liter, younger - half a liter, and for kids - mayonnaise. She herself took a bucket and we went to pick berries. Granny would sit on a stool by the bush and begin to tell stories or sing songs. And the arms were flying. We opened our mouths and listened to grandmother, not forgetting to pick the berries. One in a jar, and a couple in your mouth. After gathering, grimy but satisfied, they went home. We walked with the anticipation that grandmother would definitely bake some yummy from these berries. Most of them went for jam (oh, how delicious the froths were!), And some for pies.

My favorite is dry food. I loved its crunchy and melting crust. She was good with milk, but with jelly - just divine !!!
This is a recipe for a simple bland. When I bake the guest room, if I remember to take a picture, I will also post her recipe.

gala10
Irina, awesome recipe, thanks !!! Hope to do it soon. And the description of the cooking process and children's summer joys is a separate song.
Tumanchik
Quote: gala10
And the description of the cooking process and children's summer joys is a separate song.
read it out simply. thank you very much! just got pleasure!
Premier
Irina, an interesting pie. Clever your woman Nastya!
olgavas
toffeeIrina, how well you talk about your childhood. It immediately smells like summer, meadow, berries. Thank you. Be sure to post the recipe and guest food.
Deva
Irina, they told us very tasty. There are frozen currants, so you need to bake. Thank you
Ikra
toffeehow interesting it is! Thank you and your grandmother. Somehow I keep getting close to rye pies, there is some uncertainty. Thank you for this recipe, everything is clear and ... you have to try it! To bookmarks.
Innushka
such fond memories of grandma) cute
Albina
IrishI haven't heard such and such words 🔗 Obviously they got it from grandmother's bins 🔗
Mandraik Ludmila
IrinaYou hit me for the second time today. Baking on rye flour is wonderful, I will definitely try it. Can you make unsweetened filling and put less sugar in the dough? And then we in the family do not have a sweet tooth, we like pies with cabbage, meat, mushrooms more ...
adelinalina
toffee, thanks for the recipe, I just wanted to cook something tasty, but so that it is very high in calories. I think your recipe is the best
olgea
toffee, I have never cooked a sweet pie on rye flour, thanks, I must try.
toffee
Quote: Mandraik Lyudmila
Can you make unsweetened filling and put less sugar in the dough? And then we in the family do not have a sweet tooth, we love pies with cabbage, meat, mushrooms more ...
If you don't like it, you can put much less sugar in the dough. If you don't put it in the berries either, then the pie will turn out sour. In this fresh food, the berries are very good with rye dough. Berries need to take a rich taste.
I haven't tried it with cabbage, meat or mushrooms. Perhaps it will be delicious. Especially if you put good sour cream in the filling.

P.S. Thanks to your question, I realized that I am not experimenting with family recipes. Only a little bit. I love THE MOST taste. These are just new ones I customize. So you try it. And then write how it happened.
Rusalca
toffee, wonderful breezy and wonderful story! Thank you!
adelinalina
toffee, wanted to ask, and should juice be secreted from fresh food? otherwise I didn't have a frying pan, at first I thought to put it in the cake pan, but when I noticed that the pie didn't reach the edges and decided not to put the side walls. And so much juice flowed out of the pie. And now it’s interesting how it should be, or is it that I didn’t unfreeze the berries (I didn’t want to wait very long, as I’m leaving soon)?
toffee
Yes, the berries had to be defrosted to the end and still allowed to stand so that the excess juice would drain. And be sure to put starch in them. He takes over the excess fluid.
If I don't have time, I defrost the berries in the microwave. Or in the oven at 40 degrees with convection.
And if I want to bake in the morning, then in the evening I put the berries in a colander, put it on a saucepan and put it in the refrigerator.
adelinalina
Quote: toffee
And if I want to bake in the morning, then in the evening I put the berries in a colander, put it on a saucepan and put it in the refrigerator.
Recently, I have been struggling to understand something, I also regretted that I didn't get the berries yesterday. And I didn't think about quick defrosting. Well, now in sl. if I'll be smarter

I tried fresh food. Delicious.
I will definitely do more, but I will add more sugar, as it turned out sour for me (but I had a mixture of berries, like everything that was in the fridge, there were raspberries and cherries and strawberries and black currants), and I really wanted more on top put whipped cream, it seems to me it will be even tastier with them
Mandraik Ludmila
I here on the Food channel saw about the quick defrosting of berries: frozen berries (cranberries, lingonberries, currants, that is, I have been with the skin for years) are poured cold! water, so that the berries are completely covered with water and citric acid is poured 1 hour. l. for 1 glass of berries - that's it! Stir with a spoon, drain the water (the water remains transparent) - the berries are no longer frozen, the skin does not burst, although the juice does not flow out. By the way, I'm defrosting frozen green peas as well. Although I don’t defrost my blueberries like that, for some reason they still burst during freezing, so do not pour water on it, the juice will dissolve and disappear for use.
Rarerka
Ludmila, this method of defrosting express would be nice to include in Temka about culinary tricks
Bishka
toffeeThanks for the interesting recipe! I just didn't quite understand in the photo: are the edges of the dough wrapped around the filling or are they just crushed with fingers next to it? And instead of sour cream, can you sour milk?
toffee
The dough is very tender and the sides are simply placed on top of the filling and pressed a little with your finger to create a pattern.
It is not advisable to replace curdled milk with sour cream, since the dough should be slightly similar to shortbread. And this is what fats give.
Mandraik Ludmila
Quote: Rarerka
Lyudmila, this method of defrosting the express would be nice to include in Temka about culinary tricks
Something I did not find such a section
Rarerka
Ludmila, duc HERE

Irochka, call me what's off topic

As I bake the current (and I'll bake it), I'll rush in with a photo
adelinalina
Quote: Rarerka
As I bake the current (and I'll bake it), I'll rush in with a photo
and I already baked it, lovely, and surprisingly, I ate 2 pieces of my son, I thought I would refuse, because it was not very sweet, but he ate it with pleasure, we really sprinkled it with powdered sugar on top, even I didn't have enough. Oh, what a happiness it is that the period of banning berries has passed, now I can enjoy various berry tastes
I didn't take a photo, because it came out crooked for me. At the moment, there is one little piece left for our dad
I will definitely do more.
Interestingly, what if you put sour apples from below, and pour berries on top, will it be delicious?
Mandraik Ludmila
Mrs. Positive, thanks namesake, I inserted advice
win-tat
Girls who have not done it yet, bake urgently! It is made elementary, and the taste is so unusual ... rye-shortbread dough, what time! I have a combined filling, blueberries-lingonberries-black grapes, well, it turned out very tasty. I messed up with the sides, because I did not regret the berries, next time I will take into account, because now I will repeat it often, I like such recipes, you do everything very quickly, but the result! Irochka toffee, thank you very much for such a delicious unusualness!
Rye fresh food with black currant jellyRye fresh food with black currant jellyRye fresh food with black currant jellyRye fresh food with black currant jelly
Premier
toffee, at first I decided to put a layer of berries with sugar on a layer of dough, a layer of dough, again a layer of berries, and so on 2-3 times. But in reality - a layer of dough, and berries on it in 2-3 layers?
toffee
Premier, Olya, yes, there is only one layer of dough - below. Dough layer. A layer of berries. A layer of a mixture of granulated sugar and starch. A layer of berries. A layer of a mixture of granulated sugar and starch. A layer of berries. And on top, the dough side is slightly wrapped on the last layer of berries.
Granulated sugar can be omitted, but starch is a must.

win-tat, Tatyana, it turned out good food.
win-tat
Irisha, Thank you ! Now I would like to learn about the guest food too! If simple is so yummy, then what kind of guest:!
toffee
win-tat, I will do - I will expose the recipe.
win-tat
Don't delay, I'm waiting!
Rarerka
Kind people, do not fall for provocations!
Irinka does not want it to be many tasty
Here the portion is small !!! Bake double at once !!!

I'll tell everyone the truth right now, I won't hide anything!

It's amazing how tasty and healthy it is! I was afraid that the crust would be harsh. Yeah, wait ...
And the crust is soft, and the taste is to taste (gyyyyyyyyyyy), and it is done quickly and easily
Not a recipe, but a song !!!
Report:
Rye fresh food with black currant jelly

Rye fresh food with black currant jelly

Rye fresh food with black currant jelly


I made in a frying pan 26 cm from a double portion of dough, berries - there was a hop in the bag

Irushka, thanks !!!!!!!!

Difchenki, double
toffee
Quote: Rarerka
Not a recipe, but a song !!!
My grandmothers' recipes are all decent. And there are many of them. By the way, if it were not for the competition, then I would not have understood SO MANY such recipes in our family. But I will only exhibit my favorites, otherwise I'm afraid we'll get bored ...
No, of course, there are many new recipes appearing in our family, some take root. But the old ones, if not the old ones, are our favorites. They are time-tested.
Today, for example, she baked grandmother's shangi. Also a song!
And the other day I'm planning a guest food. Already put milk on curdled milk. If nothing gets in the way, I'll post her recipe.
Rarerka
Quote: toffee
grandma's shangi baked
Mmmmmmmmmm ....
I love shanezhki A glass of milk with shanga - full and happy like an elephant

Come on, come on recipes! Home-made, they are the very best, time-tested
Albina
Quote: toffee
grandma's shangi baked
We also ate shanezhki in childhood 🔗
Quote: Rarerka
I love shanezhki A glass of milk with shanga - full and happy like an elephant
Mandraik Ludmila
Irina, thanks again! I bake according to your recipe for the second time, I didn't have time to take a picture of the first fresh food with berries, it was Saturday, friends, neighbors and household members didn't even let it cool down normally - they took it away.
The second option, tonight, made a jellied cheesecake on your dough, by the way, the protein left after kneading the dough went into the curd. There are no sides at all, the dough was leveled exactly around the bottom, poured the curd-egg mass on top (2 packs of cottage cheese (360g) +3 eggs + protein + 150g sugar + lemon zest + vanillin - all whipped together with a blender). The dough was made sweet - 1.5 tbsp. l. sugar, no salt at all, it turned out great! I baked in a miracle oven, the cottage cheese rose strongly during baking - I leaned against the lid - that is why there were brown traces, but this did not affect the taste. Here are the pictures Rye fresh food with black currant jellyRye fresh food with black currant jelly
toffee
Mandraik Ludmila, what a charm it turned out !!!
Rarerka
And I baked my sonnya again
I put a pear pie blank in the filling. They almost ate their tongue along with fresh food. This dough is just a godsend for me. I never expected that pure rye soda dough would be so fond of me. Very gentle both in structure and in taste
And how fast!

Irushka, one more time Rye fresh food with black currant jelly
toffee
Thank you for your kind feedback. Today I also want to make a blast.
The husband says that even if it is a monkey, but still New Year! The soul wants a holiday. (A great way to hint at the holiday table.)
And I'm working today. They say that 12 dishes should be on the table.
There is no time to bake pies. Here's a breeze and help out. While I cut a couple of salads, it will be ready. And on the hot side - stuffed chicken wings (they always lie in the freezer just in case). I will also cook potatoes, salted fish from the freezer and get the blanks. Plus, I quickly make ice cream for fresh food. So there are 12 dishes.
Let your husband rejoice.
Ricca
Delicious cake! Today I cooked it, though I put the dough in one layer. Berries include frozen cranberries, cherries and raspberries. She reduced sugar by adding stevia three times, and took corn starch - and you can eat without harming your figure and without a twinge of conscience! Many thanks to the author! I will cook more and more !!!
win-tat
Quote: Rikka

Delicious cake! Today I cooked it, though I put the dough in one layer.
I absolutely agree, super-duper, I bake very often.
And the dough should be one layer, Irina already answered:
Quote: toffee

Premier, Olya, yes, there is only one layer of dough - below. Dough layer. A layer of berries. A layer of a mixture of granulated sugar and starch. A layer of berries. A layer of a mixture of granulated sugar and starch. A layer of berries. And on top, the dough side is slightly wrapped on the last layer of berries.
Granulated sugar can be omitted, but starch is a must.
win-tat
Again I baked this yummy with cranberries and apples, but I still don’t get such smooth edges, the dough is very sticky, I stretch it on paper, and then I don’t tear it off so that I can bend it on the filling, maybe add a little flour. But regardless of beauty or its absence, it flies away instantly. Probably we are already seized with wheat pastries and wanted exotic, and once purely Russian food.
Rye fresh food with black currant jellyRye fresh food with black currant jellyRye fresh food with black currant jelly
thrift
And I, too, just got the food out of the oven. Tomorrow, I will stay
win-tat
Olga, bastard "thing" is good, extraordinary! At my work absolutely everyone liked it, an interesting combination of rye flour with berries. Did you easily bent the edges for the filling? I also want such beautiful edges like Irina, teach beauty to direct.
toffee
win-tat, Tatyana, it is very simple to make such edges. I only bake in a frying pan. Its sides are not strictly vertical, but at an angle. It's comfortable.
The edges of the dough protrude quite high above the filling. They lie in the frying pan itself. Then with my finger I begin to lay the top of the dough on the filling. I put it down with one hand, twirl the pan with the other.
Sometimes beauty comes out right the first time. If not, then I put a saucer of cold water next to it. I slightly wet my finger in it and first smooth out the flaws, and then repeat the "twisting-pressing" procedure. The finger is a beautiful shape for the sides. Cheap and convenient.
win-tat
Quote: toffee

Sometimes beauty comes out right the first time. If not, then I put a saucer of cold water next to it. I slightly wet my finger in it and first smooth out the flaws, and then repeat the "twisting-pressing" procedure.
Ahh, so here it is, Openel's secret! Irina, thank you, there is such a frying pan, I baked in it, but for some reason I put paper, so the dough stuck to it.
$ vetLana
toffee, Irina, the name is just super! FRESH RYE! I could not pass by. Thank you! I baked it.
Put 1 egg + yolk. The protein remains. I whipped it with sugar and covered the dry meringue with a layer of meringue. Blackcurrant meringue - yummy!
I cooked the filling in the microwave (black currant and apple pulp). Cooking spied
Rye fresh food with black currant jellyApple filling for Chuchelka pies
(Lisss's)

I have no rum and vanillin.
Rye fresh food with black currant jelly
toffee
And I also love unleavened food with lingonberries! Now is the season.
Seberia
toffee, Irina, I am grateful for the wonderful recipe
It turned out very tasty. Thank you!
True, after defrosting, the berry turned out to be blueberries, not black currants. But it still turned out very tasty.
Apples and blueberries were added to the filling.
Well, the jelly from also turned out to be quite good
I'm not a photographer, so I'll hide the photo with a spoiler

Rye fresh food with black currant jelly

toffee
Glad you liked!!! We must also try with apples. For some reason, I never baked dry food with them. Thanks for the tip!

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