On long October evenings, snuggle in a warm blanket and drink a cup of fragrant tea with a soft homemade piece (pumpkin, apple, hazelnut or mushroom). This article contains the best recipes for autumn pies with different fillings.
This soft baking is made with air leavened dough, which is perfectly combined with chanterelles, champignons and cream cheese. It has rich taste and appetizing aroma, garlic and spices, stays fresh for a long time. To prepare this pie, you will need:
- 800 grams of flour;
- a glass of pasteurized cow’s milk;
- 50 grams of yeast;
- 150 milliliters of water;
- 100 grams of fine crystalline sugar;
- Quality quality butter pack.
This recipe for the autumn cake assumes the presence of a filling, it should be slightly expanded to the above list.
- 600 grams of cream cheese;
- 150 grams of veshenok, champignons and chanterelles;
- 100 grams of onions;
- garlic, dill, thyme, coriander, parsley, truffle oil and salt.
In a bowl filled with the right amount of warm milk and water, add the yeast. After 15 minutes, sugar, butter and flour are also sent there. All mixed well and left for an hour and a half.
In order not to waste precious time, you needto do the preparation of the filling. Sliced Mushrooms sent and fried in a greased preheated pan along with chopped onions until golden hue. It is then cooled and mixed with a curd of cream cheese, salt, and seasonings.
The remaining dough is evenly distributed.fill the bottom of the slightly greased form, and then cover with a layer of filling and put in the oven. Autumn pie, photo posted in this article, no more than 40 minutes at 160 degrees. It is then sprinkled with aromatic truffle oil and served for tea.
Charlotte, which will be discussed, is considered onefrom the simplest and most costly homemade cakes. It has a pleasant taste and a pronounced aroma of apples and thus will be a great addition to family tea drinking on a cold rainy night. To bake a cake fall you will need:
- a glass of sugar;
- 7 ripe apples of medium size;
- 5 fresh eggs;
- 1/3 teaspoon of hydrated soda;
- a glass of flour;
- tablespoons of lean oil.
Proteins are neatly separated from the yolk and whipped with dense foam, the remnants of sugar, flour, slaked soda and eggs gradually poured. Half of the resulting creamy mass is poured in an oily form. They spread apple slices from above and fill them with the remaining dough. Bake an autumn pie at a temperature of 180 degrees for about 25 minutes. Before serving, it is garnished with powdered sugar and cut into portions
Variant with pumpkin
This delicious dessert is rich in taste and pleasant fruity aroma. Ideal for friendly gatherings for a cup of strong tea. To bake a pumpkin autumn cake:
- 300 grams of good white flour;
- 100 milliliters of pasteurized milk;
- 30 grams of dried figs and light raisins;
- 2 apples;
- Pumpkin 300 grams;
- 2 pears;
- 60 grams of softened butter;
- cinnamon and nutmeg for ¼ teaspoon;
- 100 grams of sugar;
- 40 milliliters of lean oil;
- a teaspoon of baking soda;
- lemon peel.
In a bowl filled with the right amount of milk, add sugar, spices, butter and vegetable oil. There are also pieces of lemon zest, grated zucchini, boiled raisins, figs and flour. Ready dough is poured into an oily form and covered with fruit slices. In the future, two tablespoons of granulated sugar are sprinkled on the cake and put in a hot oven. Bake the product at 190 degrees for 40 minutes. If desired, the final dessert is decorated with chopped nuts.
Cooking with vegetables
This fragrant autumn pie is prepared on the basis of cottage cheese dough, in perfect harmony with juicy and appetizing fillings. To cook you will need:
- 200 grams of good butter;
- 2.5 cups of white flour;
- 150 grams of semi-solid cheese;
- a shallow spoon of sugar;
- 250 grams of granulated cottage cheese;
- Bulgarian pepper, ripe tomato, blue onion and eggplant;
- salt and rosemary.
In a deep bowl, combine cottage cheese, softoil, flour and sugar. All strongly vymeshivayut and put in the refrigerator. After about an hour, the cooled dough is carefully distributed over the lower part of the pre-oiled refractory and covered with blue onion rings, eggplant slices, tomato slices and chopped Bulgarian pepper. All this is sprinkled with lightly salted, semi-solid cheese and rosemary, and then sent to the heated oven. Bake this product for 30 minutes at a temperature of no more than 180 degrees.
Option with Plum
This recipe will interest lovers of unusual home cooking. The product perfectly combines soft potato dough and sweet curd-plum filling. To treat your relatives and friends with a slice of this dessert, you will need:
- 200 grams of potatoes;
- a pack of baking soda;
- 300 grams of quality white flour;
- a sachet of vanillin;
- 60 grams of sugar;
- a teaspoon of shallow salt;
- 100 grams of soft cottage cheese;
- For 80 milliliters of pasteurized milk and skim oil.
All of the above components are required for testing. To prepare the filling at your fingertips:
- 200 grams of poppy seeds;
- 100 milliliters of pasteurized milk;
- 100 grams of sugar;
- chicken egg.
- 150 grams of fresh soft curds;
- 6 ripe plums;
- 80 grams of chopped walnuts.
Peeled potatoes are boiled in saltedwater, grind in a paste and cool. Then the flour is mixed with baking powder, cottage cheese, vanilla, sugar, milk and vegetable oil. The finished dough is rolled out with a 50×35 cm layer, topped with poppy, sugar, egg yolk, milk and cottage cheese. All this is sprinkled with chopped nuts and cut in half. Each sheet of dough is rolled with a roller and placed in a round shape to get something resembling a snail. Slices are placed between the rolls. The future cake is smeared with egg white and sent for heat treatment. Prepare at a temperature of 180 degrees for about 65 minutes.
Variant with rhubarb
With a photo you can see in this post, this recipe for fall cake can replicate even the farthest thing about cooking. To do this you will need:
- 1.5 cups of good white flour;
- for a mere teaspoon of kitchen salt and baking soda;
- 100 grams of small sugar;
- ½ teaspoon of cinnamon;
- 100 grams of soft oil;
- a teaspoon of lemon peel;
- 120 grams of fresh cream cheese;
- 3 large eggs;
- 2 teaspoons of vanilla extract;
- 250 grams of rhubarb.
In a deep bowl, combine soft butter, cream cheese, sugar, lemon peel and egg. The resulting mass is thoroughly mixed with all loose ingredients and vanilla. The finished dough is evenly distributed on the bottom of the pre-greased form and decorated with pieces of rhubarb. Bake for no more than 55 minutes at a temperature of no more than 180 degrees.