Yogurt and fruit pie

Name: Yogurt and fruit pie - Otilia E.
Ingredients: 1 package puff pastry (2 x 400 g) 1 kg full; fat yogurt 300 g sugar 9 eggs 1 tablespoon semolina zest of 1 lemon a pinch of salt oil (for greasing the sheets) 3 nectarines cherries sour cherries

Dessert - Yogurt and fruit pie by Otilia E. - Recipia

Yogurt and Fruit Pie - A Seasonal Delight Welcome to the world of delicious pies, where every bite brings a splash of happiness and refreshment! Today, I will teach you how to prepare a yogurt and fruit pie, a simple yet incredibly flavorful recipe that will turn any meal into a celebration. This pie is perfect for warm summer days, but with a little imagination, it can be adapted for any season. After letting it sit in the fridge, the flavors intensify, and the texture becomes even more pleasant. Preparation time: 20 minutes Baking time: 40-50 minutes Total time: 1 hour and 10 minutes Number of servings: 12 Ingredients: - 1 pack (2 x 400 g) puff pastry - 1 kg full-fat yogurt - 300 g sugar - 9 eggs - 1 tablespoon semolina - Zest of 1 lemon - A pinch of salt - Oil (for greasing the sheets) - 3 nectarines - 200 g black cherries - 200 g sour cherries Ingredient details: - Puff pastry: Choose a quality pastry with a good butter content to achieve a flaky and fluffy crust. - Yogurt: Full-fat yogurt gives the pie a creamy texture. If you prefer a lighter version, you can use low-fat yogurt, but the textures will differ. - Fruits: You can experiment with various seasonal fruits. Apricots, peaches, raspberries, currants, and blueberries are all excellent options. Recipe history: The yogurt and fruit pie is a traditional recipe that has been passed down through generations, with each family having its own version. It combines simple ingredients with the natural flavors of fruits, creating a dessert that brings family and friends together around the table. Step by step: 1. Preparing the dough: - 30 minutes before you start cooking, take the puff pastry out of the freezer or, ideally, let it thaw in the fridge overnight. 2. Preparing the yogurt mixture: - In a large bowl, add the 8 eggs, sugar, semolina, grated lemon zest, and a pinch of salt. Mix well until the mixture is smooth and creamy. - Add 700 g of the full-fat yogurt and continue mixing until fully incorporated. Set aside 3 tablespoons of yogurt for decoration. 3. Rolling out the dough: - On a floured surface, roll out the first piece of puff pastry into a thin sheet. Place the sheet in a baking tray lined with parchment paper (my tray measures 25 x 35 cm). - Cut off the excess dough and keep it. Prick the sheet with a fork to prevent it from puffing up during baking. - Brush the dough with a little oil for a crispy texture. 4. Adding the mixture: - Pour half of the yogurt mixture over the pastry sheet in the tray. - Cut the fruits (nectarines, cherries, and sour cherries) and arrange them evenly on top of the yogurt mixture. 5. The second sheet of dough: - Roll out the second sheet of dough and repeat the process: cut off the excess, prick with a fork, and brush with oil. - Pour the remaining yogurt mixture over this. 6. Decorating the pie: - From the remaining dough, roll out a third sheet. Beat the remaining egg with the 3 tablespoons of yogurt and powdered sugar, then brush the top sheet with this mixture. - Prick the sheet again with a fork to prevent puffing. 7. Baking: - Preheat the oven to 180°C. Place the pie in the oven and bake for 40-50 minutes or until golden and passes the toothpick test. It will puff up a little, but don’t worry, it will return to its normal size after cooling. 8. Cooling and serving: - Once the pie is baked, let it cool completely, then cut it into portions. It tastes much better after sitting in the fridge for a few hours. Serve it plain or with a spoonful of yogurt on top. Serving suggestions: This pie pairs perfectly with a scoop of vanilla ice cream or a red fruit sauce. You can also add a drizzle of honey or maple syrup for extra sweetness. Possible variations: - Berries: Replace the nectarines with raspberries, blueberries, or strawberries for a more tart version. - Dried fruits: Use raisins, cranberries, or dried apricots instead of fresh fruits for a pie with a different flavor. Frequently asked questions: 1. Can I use another type of yogurt? Yes, you can use Greek yogurt or soy yogurt for a vegan version. 2. What other fruits can I add? There’s room for experimentation! You can try peaches, plums, or even bananas. 3. How can I store the pie? Keep the pie in an airtight container in the fridge for up to 4-5 days. Nutritional benefits: This pie is rich in protein due to the eggs and yogurt, while the fruits provide vitamins and antioxidants. When consumed in moderation, it can be a healthy and satisfying dessert. I hope you enjoy this yogurt and fruit pie recipe. It’s a wonderful way to bring a splash of joy into your life and indulge your taste buds. Enjoy!

Yogurt and fruit pie

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