On long October evenings, you just want to warm up by wrapping yourself in a warm blanket and drinking a cup of aromatic tea with a piece of soft homemade pastry (with pumpkin, apples, nuts or mushrooms). This article contains the best recipes with different fillings.

Option with mushrooms

This soft pastry is made on the basis of air yeast dough, goes well with chanterelles, champignons and creamy curd cheese. It has a rich taste and appetizing aroma of garlic and spices, and remains fresh for a long time. To make 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;
• ¾ packs of quality butter.

Since this recipe for an autumn pie requires the presence of a filling, the above list will have to be expanded a little, additionally adding to it:

• 600 grams of cream cheese;
• 150 g each of oyster mushrooms, champignons and chanterelles;
• 100 grams of onions;
• garlic, dill, thyme, coriander, parsley, truffle oil and salt.

Yeast is added to a bowl filled with the required amount of warm milk and water. After 15 minutes, sugar, butter and flour are sent there. Mix everything well and leave for an hour and a half.

In order not to waste precious time, you need to start preparing the filling. Chopped mushrooms are placed in a heated frying pan, greased with oil, and fried together with chopped onions until golden brown. Then they are cooled and mixed with cream cheese, salt and spices.

The risen dough is evenly distributed over the bottom of a lightly oiled pan, and then covered with a layer of filling and placed in the oven. The autumn pie, the photo of which is published in this article, is baked at 160 degrees for no more than 40 minutes. Then it is sprinkled with fragrant and served with tea.

With apples

Charlotte, which will be discussed, is considered one of the simplest and most budget-friendly homemade pies. She has pleasant taste and a pronounced apple aroma, which means it will be an excellent addition to family tea on a cold rainy evening. To bake this fall pie, you will need:

• a glass of sugar;
• 7 medium ripe apples;
• 5 fresh eggs;
• 1/3 teaspoon of slaked soda;
• a glass of flour;
• a tablespoon of vegetable oil.

The whites are carefully separated from the yolks and whipped into a thick foam, gradually adding sugar, flour, slaked soda and the remaining eggs. Half of the resulting creamy mass is poured into an oiled mold. Place apple slices on top and fill them with the remaining dough. Bake the autumn pie at 180 degrees for about 25 minutes. Just before serving it is decorated powdered sugar and cut into portions.

Option with pumpkin

This delicious dessert is different rich taste and a pleasant fruity aroma. It is ideal for friendly gatherings over a cup of strong tea. To bake pumpkin fall pie, you need to take:

• 300 grams of good white flour;
• 30 grams of dried figs and light raisins;
• 2 apples;
• 300 grams of pumpkin;
• 2 pears;
• 60 grams of softened butter;
• ¼ teaspoon each of ground cinnamon and nutmeg;
• 100 grams of sugar;
• 40 milliliters of vegetable oil;
• a teaspoon of baking powder;
• lemon zest.

Add sugar, spices, butter and vegetable oil. Shredded lemon zest, grated pumpkin, steamed raisins, pieces of figs and flour are also sent there. Ready dough pour into an oiled mold and cover with fruit slices. Sprinkle the top of the future pie with two tablespoons of granulated sugar and place in a hot oven. Bake the product at 190 degrees for 40 minutes. If desired, the finished dessert is decorated with chopped nuts.

Baking with vegetables

This fragrant autumn pie is prepared using... curd dough, perfectly in harmony with the juicy and savory filling. To bake it you will need:

• 200 grams of good butter;
• 2.5 cups white flour;
• 150 grams of semi-hard cheese;
• a tablespoon of fine sugar;
• 250 grams of granular cottage cheese;
• bell peppers, ripe tomatoes, and eggplant;
• salt and rosemary.

Combine butter, flour and sugar in a deep container. Mix everything vigorously and put it in the refrigerator. After about an hour, the cooled dough is carefully distributed over the bottom of a pre-greased refractory mold and covered with blue onion rings, eggplant slices, tomato slices and chopped bell pepper. All this is lightly salted, sprinkled with semi-hard cheese and rosemary, and then sent to a preheated oven. Bake this product at a temperature of 180 degrees for no more than 30 minutes.

Option with plums

This recipe will surely interest true lovers of extraordinary homemade baked goods. The product perfectly combines soft potato dough and sweet curd and plum filling. To treat your family and friends to a piece of this dessert, you will need:

• 200 grams of potatoes;
• a bag of baking powder;
• 300 grams of high-quality white flour;
• a packet of vanillin;
• 60 grams of sugar;
• a teaspoon of fine salt;
• 100 grams of soft cottage cheese;
• 80 milliliters each of pasteurized milk and vegetable oil.

All of the above components are needed for the test. To prepare the filling you should have on hand:

• 200 grams of poppy seeds;
• 100 milliliters of pasteurized milk;
• 100 grams of sugar;
• egg.
• 150 grams of fresh soft cottage cheese;
• 6 ripe plums;
• 80 grams of chopped walnuts.

Peeled potatoes are boiled in salted water, ground into puree and cooled. Then it is mixed with flour, baking powder, cottage cheese, vanillin, sugar, milk and vegetable oil. The finished dough is rolled out into a 50x35 cm layer. A filling made of poppy seeds, sugar, egg yolk, milk and cottage cheese. All this is sprinkled with chopped nuts and cut in half. Each layer of dough is rolled up and placed in a round mold to create something resembling a snail. Plum slices are placed between the rolls. The future pie is greased egg white and sent for heat treatment. Cook it at a temperature of 180 degrees for about 65 minutes.

Option with rhubarb

This recipe for autumn pie, a photo of which can be found in this article, can be reproduced even by those who are far from anything related to cooking. For this you will need:

• 1.5 cups good white flour;
• ¼ teaspoon each of kitchen salt and baking soda;
• 100 grams of fine sugar;
• ½ teaspoon ground cinnamon;
• 100 grams of soft butter;
• a teaspoon of lemon zest;
• 120 grams of fresh cream cheese;
• 3 large eggs;
• 2 teaspoons vanilla extract;
• 250 grams of rhubarb.

Combine soft butter in a deep bowl, cream cheese, sugar, lemon zest and eggs. The resulting mass is thoroughly mixed with all the bulk ingredients and vanilla. The finished dough is distributed in an even layer over the bottom of a pre-oiled pan and decorated with pieces of rhubarb. Bake the dessert at a temperature of 180 degrees for no more than 55 minutes.

In the fall, you especially want something baked. In many cuisines around the world, it is customary to bake special pies in the fall. They bake pies with nuts, pumpkin, apples and cinnamon, with sea buckthorn and, of course, with fish and meat. Autumn is the time for pies.

How to bake an autumn pie, read on.

Autumn Pie Recipes

Pie "Autumn" with jam

Ingredients:

• 150 gr. butter
• 100 gr. sour cream
• 100 gr. Sahara
• baking powder
• 2 tbsp. flour
• 1 tbsp. l. cocoa
• 200 gr. thick jam
• fresh or canned berries for decoration

Cooking method:

Beat butter at room temperature with sour cream, sugar and baking powder. Carefully add flour and knead into an elastic dough.

Divide the dough into two unequal halves.

Roll out most of it and place it on oiled paper. Spread jam onto the rolled out layer.

Divide the smaller half of the dough into two more parts. Add cocoa to one and knead until it turns brown.

Roll out each piece of dough and cut out any leaves. Place the leaves randomly on the jam, press down lightly and bake for about 30 minutes at 180 degrees.

Decorate the finished pie with berries and sprinkle with powdered sugar.

Autumn pie with mushrooms

Ingredients:

• 1 tbsp. flour
• 150 gr. butter
• 2 tbsp. l. vegetable oil
• 100 ml water
• 400 gr. mushrooms
• 2 pcs. onions
• 2 tbsp. l. butter for filling
• 1.5 tbsp. cream
• parsley
• pepper

Cooking method:

Grate a stick of cold butter, grind it with flour and pour in vegetable oil.

Continuing to knead the dough, add salt and water. Knead the stiff dough. Distribute the dough into the rimmed pan, pressing it down with your hands. Then prick the dough with a fork and place in a hot oven for 15 minutes.

Fry in butter onion and mushrooms.

In a separate bowl, beat eggs with cream, salt, pepper and chopped parsley.

Mix the cooled mushrooms with the filling.

Remove the dough from the oven, pour the mushroom stuffing onto it, spread with a spoon and return to the oven for another 20 minutes. Serve hot.

Cranberry pie "Grape basket"

Ingredients:

• 4 tbsp. flour
• 1 tbsp. kefir
• 50 gr. butter
• 1 p. dry yeast
• 4 tbsp. l. Sahara
• vanillin
• 2 eggs - one for dough, the second for greasing
• 1.5 tbsp. cranberries
• bunch of seedless grapes

Cooking method:

Knead the dough from kefir, eggs, sugar, dry yeast, melted butter, vanillin and flour. Knead the dough for at least 15 minutes.

Place in a large deep bowl, cover with a towel and place in a warm place to rise.

Sort the cranberries, wash them, dry them on a towel. Then grind with a blender or meat grinder. Add sugar to taste and stir.

The dough has been risen twice and divided into two parts. Roll out most of it on oiled parchment, half a centimeter thick. Divide the second half of the dough into two more and roll into flagella one centimeter in diameter.

Divide the second egg into yolk and white.

Beat the yolk and brush the edges of the rolled out dough with it.

Roll the flagella into a pigtail and place along the edge of the future pie. Prick the dough with a fork and place in a hot oven for 5 minutes.

Separate the grapes from the branches, wash and dry.

Remove the pie from the oven and spread the cranberry filling in an even layer.

From the remaining flagella, lay out something like a basket.

Roll out pieces of dough and cut out maple leaves from it. Place the leaves in a basket and fill the gaps with grapes in the form of a cluster.

Brush the dough with beaten egg white and bake until done, about 20 minutes. The fragrant autumn pie is ready!

Pour hot into a cup strong tea and invite everyone to the table!

Bake autumn pies more often and be healthy!

Always yours Alena Tereshina.

It’s already September on the calendar, which means it’s time to stock up on ideas on how to get rid of the autumn blues. Fragrant fragrances will help create a special mood and atmosphere of harmony and comfort. homemade baking, served with a warming cup of tea in the evening or invigorating coffee in the morning. Have apple charlottes already set your teeth on edge? Then remember three options for autumn baking that will lift your spirits.

Apple fritters

Get in a positive mood and recharge yourself good mood We offer it already at breakfast, since it is the morning that sets the tone for the whole day. We will bake apple pancakes. But don’t rush to sigh in disappointment! Instead of the usual pancakes, apple slices in delicate creamy dough will be waiting for you on the table.

Ingredients:

• Large apples - 2 pieces
• Flour - 1 cup
• Baking powder - 1 teaspoon
• Salt - 1 pinch
• Large egg - 1 piece
• Cream - 150 milliliters
• Refined oil - to taste (for frying)

How to cook:

1. First of all, wash the apples. We will not peel them.
2. In a deep container, mix the dry ingredients: a glass of flour, tsp. baking powder and a pinch of salt.
3. Add cream to the dry mixture. They can be replaced with buttermilk for a more dietary option.
4. Next we beat in the egg. Mix our batter thoroughly.
5. Now let's get to the apples. Cut them into thin slices (5-6 mm).
6. We cut out the core in each using a special cookie cutter.
7. Now heat the frying pan with vegetable oil. Dip each apple slice into the dough on both sides and place in a frying pan.
8. Fry on both sides until golden brown.
9. These pancakes can be served with honey and syrups. Although, of course, sour cream and jam will not be superfluous either. Bon appetit!

Sunny pumpkin buns brushed with garlic butter are an autumn alternative to pampushkas for borscht and other first courses. They are fluffy, fragrant and very soft! They can be made sweet, just add a little sugar or honey to the dough. Cinnamon and nutmeg go well with pumpkin, so if you are going to serve buns for tea, add them to the dough in addition to sugar. You can bake two versions of buns at once: garlic buns for lunch, and sweet and spicy buns for tea.

Ingredients:

• Pumpkin – 150 grams
• Water - 200 milliliters
• Flour - 550 grams
• Egg - 1 piece + plus yolk (for greasing buns)
• Dry yeast - 1 teaspoon
• Sugar - 0.5 tablespoon
• Salt - 1 teaspoon
• Vegetable oil - 30 milliliters
• Filling - to taste

If you are making sweet buns:

• Replace pumpkin broth with milk
• Vegetable oil - for butter
• + sugar 4-5 tablespoons per dough

How to cook:

1. Wash the pumpkin and peel it. Don't forget to also remove the core with fibers and seeds. We only need dense pulp.
2. Cut the vegetable into medium-sized pieces. Fill with water and boil; the pumpkin should become soft.
3. Do not pour out the pumpkin broth. We will need 150 ml. Pour it into a small container and cool to 40 degrees. Grind the pumpkin to a puree using a blender, grater or masher.
4. Then add a teaspoon of dry yeast and half a tablespoon of sugar to this broth.
5. We also put a teaspoon of salt, a chicken egg, vegetable oil and pumpkin there.
6. Sift the flour, knead the dough. It should turn out plastic and soft. Cover it with cling film and leave it warm for an hour and a half. It should rise.
7. Knead the risen dough with your hands (to prevent the dough from sticking to them, grease them with vegetable oil).
8. Divide the finished dough into 10-15 parts, from which we then roll into balls.
9. Place them in a baking dish lined with parchment, brush with yolk and leave to stand for another 20 minutes. Then put them in the oven and bake at 180 degrees for 20-30 minutes.
10. Pour the filling over the hot buns, leave to cool, and then serve.
11. You can prepare any filling for the buns. If you are preparing baked goods as a flour addition to lunch, make garlic butter (butter, garlic, herbs). You can also make sweet sour cream or cream filling. It's up to you to decide. Bon appetit!

If you want to serve the most healthy baked goods with a warming cup of tea, coffee or cocoa, prepare a crispy fruit galette with apples and pears. A minimum of whole grain flour dough and a maximum of juicy fruits is the key successful baking without harm to the figure. The pie is assembled simply and quickly, and bakes in half an hour. A dream for anyone with a sweet tooth!

Ingredients:

• Whole grain flour - 220 grams
• Butter - 100 grams (room temperature)
• Egg - 1 piece
• Sugar - 4 tablespoons: 2 for dough, 2 for filling
• Apples - 2 pieces
• Pears - 2 pieces
• Lemon zest - 1 teaspoon
• Lemon juice - 1 tablespoon
• Cinnamon - 1 teaspoon
• Nutmeg - 1 teaspoon
• Vanillin - 1 pinch
• Starch - 1 tablespoon
• Butter - 40 grams (melted)

How to cook:

1. At the preparatory stage, it is necessary to wash the fruits and sift the flour into a deep container.
2. Add half a spoon of cinnamon, half a spoon of nutmeg and 2 spoons of sugar to the flour. Add an egg and 100 grams of butter there. Mix the dough. Then cover the bowl with cling film and put it in the refrigerator for 30-40 minutes.
3. We take out the dough, place it on baking paper, cover it again with cling film and roll it into a flat cake about half a centimeter thick.
4. Sprinkle the dough circle with starch.
5. Let's start with the filling: cut the apples and pears (do not peel them) into thin slices and sprinkle with lemon juice.
6. Carefully place the fruit slices onto the rolled out dough. I lay them out in a circle. Leave the dough loose around the edges (4 centimeters), as we will still be wrapping it.
7. Mix the remaining 2 tablespoons of sugar and half a spoon of cinnamon with nutmeg with lemon zest. Sprinkle the resulting mixture over the fruit.
8. Now we wrap the free edges over the fruit and press.
9. Brush the edges and filling with melted butter.
10. Bake the galette in an oven preheated to 220 degrees for half an hour (check when done). Bon appetit!

Apple pie

Vladimir Bogozhavets, chef 15/17 Bar & Grill

Ingredients:

Golden apples - 4 pcs.

Wheat flour - 500 g

Almond flour - 200 g

Sugar - 100 g

Powdered sugar - 180 g

Butter - 425 g

Vanillin - 2.5 g

Egg - 4 pcs.

Cinnamon - to taste

Cooking method:

Cooking shortbread dough. Mix wheat flour, 60 grams almond flour, 300 grams of butter, powdered sugar and one gram of vanillin. Then add two eggs. Knead the dough well and place it on a baking sheet with a radius of no more than 30 centimeters. Bake in the oven until half cooked at a temperature of 170 degrees (5-7 minutes).

Cut the apples into eight pieces, sprinkle with cinnamon and place in the oven for 5 minutes at the same temperature. Halfway through the process, the apples will need to be turned over to the other side and also sprinkled with cinnamon.

Preparing almond cream. Beat sugar with 125 grams of butter, then add two eggs, 25 grams of almond flour and 1.5 grams of vanillin to the mixture. Beat well until a homogeneous creamy mass is obtained.

Spread almond cream evenly onto the resulting dough and apples on top. Place the pie in the oven and bake until golden brown at 170 degrees (5 minutes).

Cherry pie

Maxim Batarin, brand chef and head of the BB & Burgers production complex

Ingredients:
Filling:

Frozen cherries - 500 g

Sugar - 180 g

Starch - 2–3 tbsp. l.

Cinnamon - to taste

Zest - on the tip of a knife

Dough:

Flour premium- 230 g

Butter - 150 g

Water - 80 g

Eggs - 1 pc.

COOKING METHOD:

Turn on the oven at 190 degrees and prepare the dough. The butter should be very cold and cut into cubes, mix it on the table with flour and sugar and rub it with your hands - you get a very strange and heterogeneous mass. Add ice water and knead again. There is no goal to obtain a homogeneous and smooth mass. Small pieces of butter that are not completely kneaded will melt during baking, and the dough will turn out airy, crispy and light. The finished dough will look unusual - don’t let that scare you. We wrap what we get in film and put it in the refrigerator. You will understand that it is time to bake the pie when the dough becomes hard and does not stick to your hands, table or rolling pin.

Divide the dough into two parts (the lower part is slightly larger). Roll out the first half with a rolling pin to the size of the mold and place it on the bottom and sides of the mold greased with butter. There is one important detail here: so that the bottom does not turn out soggy and does not fall off, but comes out crispy, all the filling is not mixed until the last minute - only frozen berries are needed, and they cannot be mixed with sugar in advance.

Place all the filling ingredients in a bowl, mix with a few vigorous movements with a spatula (exclusively wooden) and pour into the mold with the dough. Place a few cubes of butter on top, roll out the remaining dough and cover. Be sure to brush the top with beaten egg and sprinkle with sugar.

Place the pie in a preheated oven and reduce the temperature to 180 degrees; it will bake for 10–15 minutes. It all depends on the diameter of your mold: the larger it is, the thinner dough, and it will bake faster. The pie is best eaten hot - it tastes best this way. Or wait until the cake has cooled completely before you can remove it from the pan and cut it into even pieces.
By the way, it’s very tasty to whip up the richest sour cream that you can find in the store with sugar for this pie - it will turn out completely home-made.

Pie with wild halibut in crispy dough, kale and spicy broth

Elena Savchuk, chef of the LavkaLavka restaurant

Ingredients:

Halibut fillet without skin - 140 g

Kale - 30 g

Puff pastry - 140 g

Marinade for halibut - 30 g

Eggs - 1 pc.

Autumn is on the doorstep! And on your table?! I suggest experimenting a little and preparing something delicious with an autumn theme for your loved ones))

Gingerbread "Maple leaves"

Ingredients for gingerbread:

For the test:
- 2 eggs;
- 1 cup of sugar;
- 150 ml kefir;
- 1 teaspoon of soda;
- 3.5 - 4 glasses of flour;
- to taste: ginger, cinnamon, ground cloves, lemon zest.

For registration:
- 1 bright beetroot;
- 1 small, juicy carrot;
- egg white and powdered sugar (or white icing in bags).

How to make gingerbread cookies with kefir:

I would like to immediately warn you that from the specified amount you get a lot of gingerbread, two baking sheets, even though I reduced the original amount of ingredients three times (!). And yet, gingerbread cookies can be bitten off more or less easily immediately after baking, but when they cool down, they become hard! We ate ours for a week, soaking them in tea... True, we also had nuts and mushrooms, which for some reason we ate first

So, beat the eggs with sugar.

Pour in kefir.

Add soda and mix.

We add spices to the flour (by the way, that’s why gingerbread is called gingerbread, and since spices used to be worth their weight in gold, gingerbread cookies were considered a royal delicacy!) However, I’ve never had to bake before gingerbread, so I didn’t know how much ginger to add to the dough so as not to overdo it... especially since it didn’t smell sweet at all. Added it on the tip of a spoon. I also added half a teaspoon of cinnamon, which is what I know and love. The main thing is that it is really cinnamon, and not its relative cassia, which is very harmful and even dangerous, especially for children! You can distinguish fake cinnamon from real cinnamon by dropping iodine into it. Cassia will turn blue, real cinnamon will remain almost unchanged.

Knead the dough, not too hard, otherwise the gingerbreads will be even harder, but so that it doesn’t stick to your hands.

Roll out and cut out maple leaves. If you have a mold, that’s great, but I cut it out with a knife.

Place the gingerbread cookies on a baking sheet sprinkled with flour and bake for 20-25 minutes until cooked through and golden brown.

Now let's start painting the leaves. It is not necessary to wait until they cool down; on the contrary, the “paint” will dry faster on warm gingerbread cookies.

And as paint we will not use harmful, even food-grade, dyes, but we will use natural ones! Grate the carrots and beetroot on a fine grater.

Squeeze the juice through cheesecloth into separate saucers. Now it’s clear why we need the brightest beet and the orangest carrot!

We paint the leaves with a silicone pastry brush and wait until they dry.

The finishing touches are the most precious: prepare white icing (I have some mushrooms left over from the cookies) and use a thin painting brush to draw a pattern of veins on the leaves. To make them look as if they were alive, I recommend looking at real maple leaves.

Now we have a real autumn holiday! On the window there is a bouquet of maple leaves, on the table there is a dish with painted gingerbread leaves!

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Cookies "Mushrooms"

Dough:
- 1 yolk;
- half a glass of sugar;
- half a glass of sour cream;

- half a stick of butter (100g);
- 2-2.5 cups of flour.

Decor:
- 1 egg white;

- poppy;
- chocolate bar.

Mushrooms are the taste of childhood!!! I still remember how we bought them at the grocery store. Yummy, I love that sweet white frosting, crumbly dough and chocolate hats! And today I want to please you, my baking colleagues, simple recipe homemade mushrooms. You can bake them at home, just as beautiful as those in the store, just like the real thing! Moreover, even if you don’t have a mold for mushrooms, you can still do it. The kids will squeal with delight!

Ingredients for mushroom cookies:

Dough:
- 1 yolk;
- half a glass of sugar;
- half a glass of sour cream;
- half a teaspoon of soda (quench with vinegar);
- half a stick of butter (100g);
- 2-2.5 cups of flour.

Decor:
- 1 egg white;
- white confectionery icing (which is sold for the Easter holidays);
- poppy;
- chocolate bar.

From the given set of products you get 25-30 mushrooms - a full basket!

Mix the dough: grind the yolk with sugar.

Add sour cream, soda, quench with vinegar, mix.

Add butter, not melted, but simply softened.

Stir, add flour in two or three additions. The dough should be soft, but at the same time hold its shape well and not stick to your hands.

We make the legs of the mushrooms, roll small sausages in the shape of droplets: one tip is thicker (the base of the mushroom), the second is thin (to put on the cap).

We make hats by rolling the buns, pressing them so that the underside of the cap is flat, using our fingers to make a depression - then inserting the stem there. To prevent the indentations from disappearing during baking, roll out balls of paper, dip each one in vegetable oil and insert into the hole. Oiled lumps of paper (pastry parchment) will prevent the holes from disappearing and will easily be removed from the finished caps.

Place the “spare parts” on a greased baking sheet.

Bake at 180-190C for about half an hour until the dough turns golden. Try it with a wooden stick, if you’re ready, take it out!

After pouring the caps and stems into a bowl, wait until they cool down a little - so that you can pick them up. There is no point in waiting for complete cooling to remove the pieces of paper - cooled caps may break; it is better to remove the pieces of paper from warm cookies.

Prepare the glaze by whisking a VERY FRESH (for the kids!) egg white with the contents of the glaze packet.

We coat the stems and bottom of the caps with glaze, poke the bottom tip of the stem into the poppy seed, and insert the stem into the cap with the top tip. We place the mushrooms upside down, spreading parchment on the table, and wait until they dry. This is the most difficult and interesting moment, because finding the “center of gravity” is sometimes difficult, and the mushrooms always try to fall to the side. And I already want cookies as soon as possible! So, I dry them with a hairdryer so that they set faster :)

While the mushrooms are drying, melt the chocolate in a water bath or prepare homemade chocolate icing from cocoa.

We glaze the mushroom caps with melted chocolate; it is convenient to “paint” them with a silicone brush for brushing the baked goods.

These beautiful mushrooms are ready!

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Cookies "Nuts"

Dough:

• eggs - 2 pcs.;
• sugar - one fourth cup;
• sour cream or mayonnaise - 100 g (or half of both);
• butter - 100g (can be replaced with margarine);
• flour - from 2.5 to 3 cups, depending on consistency;
• baking soda - 1 teaspoon (quench with vinegar).

Cream:

• 400 g boiled condensed milk, also known as toffee;
• 100g butter.

• Nut cookie dough:

  Beat eggs and sugar with a mixer, cut butter into pieces.

  

  Add sour cream, soda to the beaten eggs, quench with vinegar. Melt the butter and add it to the dough, mix.

  

  Add flour in three or four additions, stirring and monitoring the consistency of the dough.

  

  It should be soft, not very steep, so that it does not stick to your hands and you can easily pinch off a piece and roll it into a ball.

  

  A few words about the balls and nuts, these are important nuances, knowing which, you will quickly and easily master the process of baking homemade nuts!

  

  The hazel can be regular or electric, ours is simple, you need to bake in it on a gas burner, alternately turning the hazel with one side or the other. Before laying the first batch of nuts, you need to very carefully lubricate all surfaces of the nut rack. sunflower oil: both recesses and bulges, and even spaces between them. Then the nuts will be easily shaken out, moreover, one greasing is enough until the end of baking!

  Now about the balls. Every time we select their size at random :) If you make it larger than necessary, the dough will come out of the hazelnut, and you won’t get nuts, but something like Saturns and flying saucers; too small - also not the same... The balls should be approximately the size of half a walnut. Try it!

  

  So, we put the balls in the recesses, close the hazelnut, and put it on the fire. The first batch will take longer to bake than subsequent batches while the hazelnut warms up.

  

  We bake for a minute, open, look, if they are golden brown, turn them over, bake on the other side, look again.

  

  Are you browned? Ready!

  

  Pour the nuts onto a plate and add the second batch.

  They will bake quickly, so it’s better to put this thing on the conveyor. Baking nuts is just such an exciting activity that it’s great to do with the whole family. The kids make balls, mom puts them in a nut rack, dad bakes. Be careful that the helpers do not accidentally touch the hazelnut - it is very hot!
  While the nut halves are cooling, prepare the filling.

  Filling for nut cookies with boiled condensed milk:

  You can just fill it with toffee, it’s easier. But the filling will be softer if you beat the toffee with butter. Cream with boiled condensed milk is the best filling for nuts!

  

  Fill one half of the nut with cream, close the other half and place the nuts on a plate.

  

  Sprinkle with powdered sugar. It’s beautiful, but it’s so delicious – no use for store-bought nuts! Homemade ones are a hundred times better, also because you made them together!

  source recipes-juliette.

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Pumpkin buns

Strudel with apples, raisins and nuts

Delicious experiments to you! And if you have your favorite autumn dish, share the recipe!!