Yeast dough pie with nut-marzipan filling

12 servings

120 minutes

This yeast dough pie with a nut-marzipan filling is a true find for lovers of traditional Russian pastries. Its history roots back to ancient merchant traditions when sweet pastries with nuts and marzipan adorned festive tables. The taste of the pie is a harmony of soft, airy dough infused with sweet notes of rum and brown sugar, complemented by a delicate nut-marzipan filling. The aroma of hazelnut and vanilla sweetness of marzipan makes it truly unforgettable. A warm pie brushed with apricot jam gains a special fruity freshness and appetizing shine. This dessert is perfect for cozy family tea times or as a festive treat that will impress guests and create an atmosphere of warmth and joy.

Energy value per serving

• Calories: 463.2
• Proteins: 9.6g
• Fats: 20.4g
• Carbohydrates: 59g

Ingredients

• Wheat flour: 500 g
• Milk: 250 ml
• Salt: pinch
• Sugar: 80 g
• Butter: 90 g
• Marzipan: 100 g
• Brown sugar: 60 g
• Egg white: 3 pc
• Rum: 50 ml
• Apricot jam: 150 g
• Fresh yeast: 40 g
• Hazelnut: 200 g

Cooking steps

1. Heat the milk to about 35 degrees.

   Required ingredients:

   • Milk: 250 ml

2. Pour flour into a container and make a well. Crumble yeast into it, sprinkle with a little sugar, and pour in milk.

   Required ingredients:

   • Wheat flour: 500 g
   • Fresh yeast: 40 g
   • Sugar: 80 g
   • Milk: 250 ml

3. Dust everything lightly with flour, cover the container, and place it in a warm spot for 15 minutes.

   Required ingredients:

   • Wheat flour: 500 g

4. Melt the butter and let it cool.

   Required ingredients:

   • Butter: 90 g

5. Pour oil, remaining sugar, and salt into the flour mixture.

   Required ingredients:

   • Butter: 90 g
   • Sugar: 80 g
   • Salt:  pinch

6. Knead a smooth dough, cover it, and place it in a warm place for half an hour.

7. Chop the marzipan.

   Required ingredients:

   • Marzipan: 100 g

8. Grind the hazelnuts into flour.

   Required ingredients:

   • Hazelnut: 200 g

9. Mix nuts, marzipan, rum, brown sugar, and egg whites. Blend everything with a mixer until a homogeneous mass is obtained.

   Required ingredients:

   • Hazelnut: 200 g
   • Marzipan: 100 g
   • Rum: 50 ml
   • Brown sugar: 60 g
   • Egg white: 3 pieces

10. Knead the dough and then roll it out to about 80x30 cm.

11. Spread the nut filling over the dough and smooth it out.

    Required ingredients:

    • Hazelnut: 200 g
    • Marzipan: 100 g
    • Rum: 50 ml
    • Brown sugar: 60 g
    • Egg white: 3 pieces

12. Roll up the roulade and cut it into pieces about 2 cm thick.

13. Grease a 26 cm diameter removable mold with fat and sprinkle with flour.

    Required ingredients:

    • Butter: 90 g
    • Wheat flour: 500 g

14. Place pieces of the roll in the mold so that the filling is on top and bottom.

15. Cover the mold and place it in a warm place for 15 minutes.

16. Preheat the oven to 180 degrees.

17. Bake the pie for about 45 minutes until golden brown.

18. Heat the apricot jam and spread it on the warm pie.

    Required ingredients:

    • Apricot jam: 150 g