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Alina
Antonenko
Antonenko
Freelance pastry cook
Moscow
Moscow
As a child, I dreamed of becoming a designer, creating unique things. It was just circumstances that I chose the profession of a cook.
I had been making salads, starters, soups, main course dishes so far until my 28. The pastry art seemed so incredible and complicated to me.
Having studied the cook’s profession thoroughly, I turned to pastry art. I have fallen am in love with this profession. I am interesting everything concerning it, constantly discovering new opportunities for development, delighting sweet tooth persons with a variety of flavors and combinations.
Moreover, my childhood dream has finally come true. Being a designer at heart, you can realize many of your creative ideas in pastry art!
“HINT OF THE ORIENT” PIE
Ingredients
(for 2 pies)
-
Dough
- Egg 1 pc.
- Sugar 75 g
- Sour cream 20% 50 g
- GRANDPRO Tart margarine 100 g
- White flour 300 g
- Baking powder 5 g
- Pie filling
- Dried apricots 300 g
- Walnuts (quartered and crushed) 150 g
- Liaison
- Egg 1 pc.
- Milk 3.2% 20 g
cooking
Dough
- IT IS IMPORTANT: all the ingredients must have a room temperature!
- Combine the egg and sugar in the bowl of a mixer; beat with a whisk for 2 minutes.
- Add sour cream, softened GRANDPRO Tart margarine and stir until smooth.
- Sieve flour and baking powder into this mixture; knead the dough. Put the dough in the refrigerator for 20–30 minutes.
Pie filling
- While gluten is dissolving in the dough, prepare the filling. Wash the dried apricots with boiling water, dry them thoroughly and blend to a homogeneous consistency. Sort the nuts, rinse and dry them.
Liaison
- Mix egg and milk
Pie constructing
- Divide the cooled dough into two equal parts.
- Sprinkle the work surface with flour and roll out the dough with a rolling pin into an even circle with a diameter of 26 cm.
- Make 12 incisions 2–3 cm long in a circle, at an equal distance from each other. Form pockets.
- Put quarters of walnuts in the pockets, and fill the center of the pie with dried apricots. Sprinkle with crushed walnuts.
- Make the second pie the same way. Bake at 180°C for 30 minutes.