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Raspberry-filled pie
1 serving
Knead the dough and set aside 1/3 part of it to design the product. Roll out the 2/3 part of the dough with a layer, put it in a large baking sheet and level it. The formation should be densely lubricated with raspberry. Roll the deposited part of the dough into a 0. 5 cm thick formation with a rolling pin and cut strips of the same width from it. Lay the strips obliquely in one direction at a distance of 0. 5-2 cm from one another. Bake the pie at high temperature until brown and already cooled cut into squares.
Knead the dough and set aside 1/3 part of it to design the product. Roll out the 2/3 part of the dough with a layer, put it in a large baking sheet and level it. The formation should be densely lubricated with raspberry. Roll the deposited part of the dough into a 0. 5 cm thick formation with a rolling pin and cut strips of the same width from it. Lay the strips obliquely in one direction at a distance of 0. 5-2 cm from one another. Bake the pie at high temperature until brown and already cooled cut into squares.
butter - 250 g, cloves - 3 pcs., cinnamon to taste, lemon - 0.5 pcs., sugar - 250 g, raspberry jam to taste, flour - 500 g, eggs - 3 pcs., vanilla sugar - 0.5 tbsp. spoons, cookie powder - 1 pack
