Plum pie with rice, sprinkled with candied almonds, will become an unusual decoration of the festive table. However, the simplicity of preparation will allow you to delight your family not only on holidays. This recipe perfectly combines sour fruit with sweet dough and cream.
It is necessary
- For the rice filling:
- - milk 1 l
- - granulated sugar 100 g
- - grated lemon zest 2 tsp
- - lemon juice 2 tsp
- - salt 1 pinch
- - rice 250 g
- - chicken eggs 3 pcs.
- For the test:
- - flour 300 g
- - chicken egg 1 pc.
- - vegetable oil 6 tablespoons
- - cinnamon 1 tsp
- - baking powder 1 sachet
- - salt 1 pinch
- - icing sugar 50 g
- - cottage cheese 200 g
- For fruit filling:
- - plums 2 kg
- - butter 150 g
- - chopped almonds 200 g
- - granulated sugar 150 g
- - cream 2 tablespoons
Instructions
Step 1
Add salt, granulated sugar 50 g and lemon zest to the milk, bring to a boil. Rinse the rice, add to the milk and cook over low heat for 40 minutes.
Step 2
To prepare the dough, mix baking powder, salt, cinnamon with flour.
Step 3
Add vegetable oil, milk, egg and granulated sugar to the cottage cheese and mix well.
Step 4
Combine with cooked flour and knead the dough. Sprinkle flour on the work surface and roll out the dough, put on a baking sheet, grease and make small sides.
Step 5
Preheat the oven to 180 degrees. Wash the plums, cut each one and remove the pit. Mix chopped almonds with granulated sugar, cream and butter, bring to a boil with constant stirring.
Step 6
With the remaining sugar, beat the egg whites and mix with the rice porridge, cooling it down. Add the lemon juice to the mixture and put on the dough. Top with plums. Bake for 40 minutes in the oven.
