Tyrolean pies belong to the so-called "Viennese pastries", although they are not only made in Austria. Typically, Tyrolean pies use a muffin-like dough and sweet filling. In some Alpine regions, you can also try these cakes as a main course. Then they put meat or poultry and vegetables in them.
It is necessary
-
- flour
- eggs
- butter
- sugar
- salt
- milk
- soda
- lemon juice
- filling for pies
- Bowl
- baking dish.
Instructions
Step 1
Knead in a dough of 300 g wheat flour, 3 eggs, 2 yolks, 100 ml milk and 20 g sugar. Let it sit for 10-15 minutes. Melt 100 g of butter and add to the dough. 0.5 tsp soda pay off 1 tsp. freshly squeezed lemon juice. As soon as the mixture is foamed, immediately add it to the rest of the ingredients and mix thoroughly. Lemon soda is a better baking powder than, for example, vinegar soda or commercially available ammonium carbonate powder.
Step 2
Use a fireproof cupcake pan. It can be ceramic, silicone or stainless steel with a non-stick coating. It is best to use a tall pan for Tyrolean cakes, the same as for muffins. If necessary, brush with butter and sprinkle with breadcrumbs.
Step 3
Pour half of the dough, place in the oven and let it bake a little. After 10 minutes, remove the mold, place the filling, cover with the remaining dough and return to the oven. (In some cases, the filling is laid out on top of the dough). You can check the readiness of the cake with a wooden torch. Stick it in and pull it out, if the dough is not sticky - the cake is baked.
Step 4
Wash, dry, peel and seed nest of 500 g apples - we will make a filling from them and rum raisins. This combination is one of the classic strudel combinations, but the Tyrolean pie also combines apples and raisins perfectly. Raisins should be soaked in rum overnight so that they are properly saturated with them, apples should be chopped.
Step 5
Soak 300 g of plums, cut in half, in syrup made from 50 ml of cognac, the same amount of water and 100 g of granulated sugar. It is even better to heat them in it, without bringing them to a boil. After 30 minutes, the plums should be gently blotted with a paper or cloth napkin to get rid of excess liquid. Like any other types of dough, Tyrolean pie dough does not like excess moisture.
