Poets do not have to be outstanding cooks. Their pies are grateful descendants and admirers of creativity, together with the verses and their biography. But it’s more likely not about poetry, but about silver age cakes, because the secret of Tsvetaevsky pie is not in a step-by-step recipe, and not in ingredients, and not in cooking technology.
But about the recipe of fame and success - a little later, at the end of the article, because you first need to bake a pie!
Tsvetaevsky Pie: step-by-step recipes and general technological recommendations
Russian cuisine of the Silver Age was not as high-tech as it is now, but its heyday coincided with the flowering of poetry. Every modern housewife uses recipes created in those times, without even thinking about who is the author of unleavened dough on sour cream, or who thought that apples with cinnamon are a combination that gives rise to poetic inspiration.
What does Tsvetaevsky cake consist of? In the step-by-step recipe, scattered around the network by professionals and amateurs, a variety of options are offered, with the claim that this particular recipe is the most correct one. The authors of apple pie with the poetic epithet “Tsvetaevsky” are unanimous in one thing - sour cream, apples and, of course, flour are part of the classic pastries. Nothing more is known about him. There is a hint that the apples were very fragrant.
Therefore, the main principle that is relevant at all times is a delicious apple pie made from dough on sour cream, spiritual tea with friends and associates. To awaken the creative imagination, get acquainted with the recipe and its variants.
Tsvetaevsky Pie - A Step-by-Step Recipe for Puff Pastries with Apple Filling
Dough Ingredients:
Sour cream 180 g
Eggs 2 pcs.
Sugar 200 g
Soda 10 g
Flour 420 g
250 g oil
Apples 0.5 kg (net)
Brandy or Cognac 100 ml
Cinnamon and salt to taste Preparation:
• Sift flour, pour 360 g in a bowl, mix with soda and salt. Make a well in the bowl of flour. The rest of the flour will be needed for rolling dough and for powdering the form.
• In a sour cream, add one egg and a glass of brandy or brandy. Stir the liquid. Pour into the flour mixture. Knead the dough, roll into a ball, and let it rest for at least half an hour, covered with foil.
• Butter, which can be replaced with premium margarine, cool well, and cut it with a knife on a flour-covered table. Collect the crumb on a plate and freeze. It is necessary that it does not melt when rolling.
• Roll out a very thin square of dough, sprinkle with an oily-flour mixture, press down the crumb so that it does not crumble, and roll the layer in half. Roll again to the original form. Repeat this until the baby is finished.
• Roll up the dough and put into the fridge, at least for an hour.
• Choose the most fragrant apple variety for the filling. If there are no such apples, add cinnamon to them. Cinnamon is more convenient to add to the sugar, which will pour every layer of the pie, on top of the apples. Remove the cores from the washed apples, and cut them into thin slices or circles.
• Turn on the oven for 180 ° C heating. Prepare a round shape - sprinkle it with flour.
• Divide the dough into 7-8 parts. Make one piece a bit larger: roll out a circle from it that will cover the sides of the form, hanging slightly. The rest of the workpiece roll on the diameter of the circle. Their thickness should be no more than 0.7 cm.
• Place a layer of apple slices on the bottom of the form, sprinkle with cinnamon sugar, cover with a layer of dough. Spread the apples again, and so on. Pinch the edges of the bottom layer. You can decorate the side, curly pieces of dough, but first grease the surface of the cake with a beaten egg.
• Puncture the wooden skewer to open the steam outlet, which the apples will release.
• Bake until tender. You can check the cake with the same skewer. Hot cake, taking out of the oven, cover with a towel for a few minutes, then transfer to the grid for cooling. For those who do not like to mess around in the kitchen for a long time, but want to enjoy homemade pastries, there is a very simple and fast way to make apple pie out of sponge cake on sour cream. Well, after all, no one knows exactly what exactly the recipe the poetess conquered her friends with!
Tsvetaevsky pie - a step by step recipe. Version two
Sugar 120g
Apples (variety “Antonovka”) 300 g (net)
Eggs 3 pcs.
Sour cream (25%) 100 g
Flour 420 g
Soda 15 g
Preparation:
• Beat eggs with sugar. Whisk sour cream separately and combine the two liquid masses.
• Add soda to the sifted flour. You can salt the cake a little - add fine salt. It will create a contrast and enhance the sweet taste of the cake.
• Wash the apples, core and cut them into cubes. Put in the flour mixture, roll well.
• Combine the liquid portion of the dough with flour and apples.
• Grease the round detachable form with grease and fill it with 3/4 volume dough.
• Bake at 180 ° C for 30-35 minutes, like a regular apple charlotte.
For this recipe, it is better to choose aromatic apple varieties, hard and sour-sweet. Cinnamon interrupts the apple flavor, but if you like the cinnamon smell, you can use it in the recipe, adding flour.
A good option for this cake is whipped cream. When the cake has cooled, decorate the surface with creamy peaks, powder them with powder (you can also mix with cinnamon).
Tsvetaevsky pie - a step by step recipe. Third recipe: sandy cake with apples and sour cream
Ingredients:
Flour 380 g
Butter 130 g
Sugar 75-80 g
Apples, peeled 500 g
Eggs, table 2 pcs.
Vanillin, crystalline 8 g
Sour cream (25%) 150 g +70 g - for dough
Caster sugar 180 g
Baking Powder 25 g
Cinnamon or vanilla - to taste
Preparation:
• Cover the detachable form with a sheet of parchment, cutting a circle with a diameter of 28 cm. Also prepare a baking sheet - for baking a second circle of dough, with a diameter of 24 cm. Preheat the oven to 190-200 ° C. • Cut apples into large lobules. Do not cut off the skin. So that the apples do not darken on the cut, temporarily immerse them in an acidic solution. Just before spreading on the dough, blot with a napkin.
• Combine the icing sugar with cinnamon or vanilla, add to the sour cream and whisk into the fluffy mass.
• Sift flour, add baking powder and salt, mix and pour the mixture into a container, make a well.
• Rub the butter with sugar, add 1 1/2 eggs. Pound half an egg (yolk) separately, with a teaspoon of oil and the same amount of sugar, having prepared the mixture to lubricate the surface of the cake.
• Combine the oil mixture with the flour mixture. Knead the dough until a homogeneous consistency, then cover it with a film, put it in the refrigerator for half an hour.
• Divide the dough into two parts, in a 2: 1 ratio. Most of the roll out in the form of a circle and lay in a round shape, so that the edges of the dough hung from the side of 0.5-0.7 cm. Make along the edge of the cuts, using scissors, in a circle. Brush the bottom of the workpiece with whipped sour cream. Place the slices of apples, from the edge to the center, in a circle.
• Grease the edges of the dough with a beaten egg so that a brown crust forms during baking. Bake 10 to 15 minutes.
• Place a second, smaller circle on a baking sheet. With a diamond shaped notch in the center, cut a flower-shaped hole in the center. Make petals from the remaining rhombuses, place them on a baking sheet, next to the circle, bake the baking pies to a rosy color.
• When the cake has cooled, place a circle with a “flower” on its lower part, and spread out the “leaves” at the edges. Top of the cake can be decorated with sour cream. Get the effect of apples in the snow.
Tsvetaevsky Pie (step-by-step recipes) - interesting facts and hypotheses from the history of cooking
We will try to solve riddles, from the history of Russian pies and Tsvetaevsky pie too. Throughout the ages, apples in the “forest state” have been famous; they have always been the most fragrant, as evidenced by old manuscripts, cookbooks and even works of art. Apple flavor is especially vividly felt in late autumn, in thick, almost frosty air. Marina Tsvetaeva was a poet, and all creative people have a tradition - “skitheaters” or just creative evenings, where you can read your new poems, socialize with like-minded people. Apple pies, as a poetic entourage, are present in such creative evenings now. Where do without the Russian culinary classics?
As for the dough recipes for pies, it is enough to recall the song Kolobok from a Russian folk tale: “... on sour cream is obscure” - a classic kind of yeast-free dough in Russian cuisine.
Every woman in the culinary notebook has recipes called “Cucumber Ivanovna (Neighbors)”, “Grandma's Cakes”, “Tatyana (Name of Friend) Cake”. Perhaps the same story happened with the famous Tsvetaevsky pie. It is possible and not to be a poet, but simply to gather friends, to treat you with apple pie with tea - then the apple pie pie recipe on sour cream will definitely appear in one of them in a notebook, and will be named after a hospitable and skillful hostess.
Tsvetaevsky pie (step-by-step recipes) - wise advice
The main advice, which came from time immemorial, from great-great-grandmothers: pies do not tolerate vanity. If there is no desire to “mess around” with the dough - do not start.
In Russia, the dough is always “created” - this is exactly what was called!
Old women still, starting to prepare the dough for pies, begin with a prayer or a conspiracy.
Probably, the main secret of Tsvetaevsky pie is not in a step-by-step recipe, but in the desire to create dough, like verses. Cooking is the same art as poetry.
