Sweet homemade cakes have an unrivaled taste and a delicate pleasant aroma. It is prepared on the basis of shortcrust, yeast or puff pastry. Fresh berries, fruits or thick jams are usually used as fillers. In today's article, you will find some simple recipes for topping for dried apricot pies.
Classic version
Since dried apricots contain a large number of useful vitamins and minerals, it is widely used in cooking. This dried fruit is used not only in the form of an independent delicacy, but also as fillers for various baking. Before you make the filling of dried apricots for pies, be sure to find everything you need on hand. In this case, you will need:
- A glass of purified water.
- 300 grams of selected dried apricots.
Process description
Since there is no sugar in the composition of this filler, it can be called low-calorie. And pies stuffed with dried apricots, prepared according to the technology below, will be happy to eat even those who follow their figure.
Selected seedless dried fruits are thoroughly washed, spread in a saucepan, poured with a glass of boiling water and sent to the stove. Cook them on low heat for twenty minutes. Then the dried fruits are removed from the stove, passed through a meat grinder and used as intended.
Option with Orange Juice
The filling for dried apricot pies made using the technology described below is very sweet. It has a pleasant tart taste and a light citrus aroma. Therefore, it can be used for baking any homemade desserts. The process of its preparation requires a relatively long time. Therefore, you need to start working with products only when you are in no hurry. Before you make a filling for pies from dried apricots, be sure to check if you have everything you need in your house. This time you should have at hand:
- A pair of glasses of dried apricots (pitted).
- A tablespoon of lemon juice.
- ½ cup sugar.
- 200 milliliters of water.
- ¼ cups of natural orange juice.
- A pinch of salt.
Sequencing
It is desirable to prepare such a filling for pies from dried apricots in a small thick-bottom saucepan. Water, lemon and orange juice are poured into it. Then they pour the right amount of sugar and dried apricots there. Everything is gently mixed and placed on a stove.
As soon as the liquid begins to boil, the fire is screwed to a minimum and cover the dishes with a lid. The contents of the container are boiled for thirty minutes, not forgetting to periodically stir the ingredients. After half an hour, the fire under the pan is increased and the evaporation of most of the liquid is waiting. The resulting mass is kneaded to a state of mashed potatoes using a conventional pusher or whipped with a submersible blender.
Sugar Option
This is a universal filling of dried apricots for a pie prepared on the basis of yeast, shortbread or puff pastry. In addition, it can be used to fill various rolls, homemade buns and buns. To prepare it, you need a minimum set of ingredients, including:
- A pound of selected dried apricots.
- 200 grams of sugar.
The amount of the latter can be adjusted according to your own taste preferences. Those who do not like sugary-sweet desserts should slightly reduce the recommended weight of granulated sugar.
Cooking algorithm
Dried apricots are carefully sorted, stacked in a suitable container, poured with hot water and cleaned to the side for fifteen minutes. After a quarter of an hour, it is thoroughly washed under a tap and cut into slices.
Slices of dried fruits prepared in this way are put in a convenient saucepan and poured with previously settled water. It is important to ensure that the liquid completely covers the dried apricots. They pour the right amount of sugar there and send it all to the stove. Allow the contents of the dishes to be kept on low heat for five minutes. After that, the finished filling is removed from the stove and used for its intended purpose. If necessary, this filler for homemade desserts is packaged in a hermetically sealed container and sent to the refrigerator. There it can be stored for several days, preserving all its original taste.