If before you thought that decorating from dough was more trouble than pleasure, then detailed instructions How to decorate a pie using this material will convince you otherwise.
How to decorate a pie made from yeast dough?
Because the yeast dough greatly increases in volume during baking, the decor with its participation cannot be too detailed, if only because under the influence of temperature all filigree works can mix into one large mass. That is why it is better to adhere to minimalism in decor.
The most popular and effective way to decorate a closed yeast-based pie is weaving. We are not even talking about simple braids, which can be easily made from dough and attached to the surface of the pie using an egg, but about the weaving of the lid itself closed pie. Having rolled out half of the dough into a single thin layer, just cut it into strips of equal thickness and begin to place the filling crosswise on the surface one by one.
The junction of the bottom layer of dough with the strips can simply be carefully pinched.
Another simple way to decorate is a decorative edge. Hiding the filling between two layers of yeast dough, you pinch them together as shown in the picture. After baking, the wavy pattern remains. Alternatively, use a fork to follow the outline of the cake.
You can make a pie lid not even from a whole piece of dough, but from pieces of a certain shape. The final piece of dough will be given a metal punch. If you are baking a themed autumn pie, cover the surface with dough leaves, you can cut out flowers, circles and whatever you want. Afterwards, the pieces are laid out overlapping, covering the entire filling.
If you don’t know how to decorate, then calmly put into practice all the techniques described above. Because the puff pastry also rises noticeably in the oven - a simple and minimalist design will be the best solution.
How to beautifully decorate an open pie?
Often open pies prepared from shortcrust pastry, because it retains its appearance better than others after baking and holds the filling well.
As with yeast pies, shortbread dough The easiest way to decorate is with curly edges. By changing the tucks, as well as using various improvised devices, you can create a unique decor from time to time.
The process of creating an edge with a fine pattern will become more painstaking. For example, you can go around the edge with your fingertip while using your other hand to pinch a piece of dough at the other end.
You can make a simple and quick wave around the entire circumference using two index fingers.
As an even simpler alternative, take a fine-toothed fork and make cross-shaped cuts with it, pressing the teeth into the edge either horizontally or vertically.
Don't know how to decorate a pie with dough in a more extravagant way? Arm yourself with scissors and cut the free edges of the dough with them at an equal distance. Fold the finished pieces over one another to get a very interesting jagged edge.
Another simple decoration option can be easily accomplished using the upper edge of a spoon, which is used to press semicircles either closer or further from the middle of the pie.
A simple way to decorate fish pie, pies with vegetables, meat and others simple fillings allows you to quickly give a dish the rustic look so respected by modern chefs. Trim off the excess dough and begin tucking it in small sections on top of each other. Traditional decor couldn't be simpler!
A delicious pie becomes even more appetizing if you try and decorate the baked goods beautifully! And from dough, especially yeast dough, you can make such a beauty... You and I already know how to make a variety of buns and buns. Now let's learn how to decorate homemade cakes to delight the family not only with the wonderful taste of pies, but also with a chic appearance confectionery.
Spikelets made from yeast dough
The simplest and most effective way to decorate an open yeast pie is to decorate it with a weave of “spikelets”.
So we divide the prepared butter yeast dough into two parts. Roll out the larger one into a crust, place it on a baking sheet (in a mold) and fill it with filling), and roll out the smaller one into a rectangle.
Its thickness is approximately 0.3-0.5 cm, the length is like your pie at its widest point, diagonally, from corner to corner.
Cut this rectangle into strips 3 cm wide.
Using the tip of a knife, make a notch on one edge of the strip.
And then on the second.
We place the resulting “spikelets” diagonally in a “lattice” on the pie, hiding the edges of the strips under the sides of the pie.
Or you can not stop there and additionally decorate the pie with dough roses.
Roll out a small flat cake and roll it up.
Cut the roll in half.
The result is “roses”. You can add petals from pieces of dough to them.
And roses need leaves! We form “leaves” from pieces of dough.
And, as when making spikelets, we make a notch along the edges.
We place “roses” and “leaves” on the cake.
Bake the pie, shortly before it’s ready, brush with beaten egg and turn up the heat until the pie is nicely browned.
If you use your imagination, you will get a real fabulous loaf!
Many people do not even suspect that with the help of scrap materials you can very beautifully and originally decorate and decorate your baked goods - pies, cakes. We share this useful information with you.
How to beautifully design and decorate pies and cakes?!!!
1 . Often a mesh (lattice) of dough is laid out on top of pies, thanks to it you can see the beautiful filling and at the same time prevent the filling from escaping from the pie. Laying out such a grid is not difficult, the main thing is to grasp the meaning -
The dough must be divided into two parts (larger and smaller), roll out the larger part and lay out the base for the pie. Also roll out the smaller part and cut it into strips (you can use a special knife with a wavy cutting part), and then lay out the strips vertically at a distance from each other, then lift the strips to the middle one after another (lay them as if on top of each other). Lay one strip horizontally and cover with the strips that you lifted, now lift the vertical strips again through one, but those that were not touched the first time, again lay out one horizontal strip and cover with the raised vertical ones. Continue to lay out the same on the other side (on the other half). Secure the edges of the strips with the base of the dough.
2. The edges of the base of the pie can be decorated in different ways - these can be various cut out figures laid out along the edges in original sequence. You can also make various patterns using a spoon or fork, pressing the edges of the dough with utensils.
The dough can be cut and wrapped in any direction you choose. By pressing with your fingers you can create wavy or triangular edges.
3. Using cookie cutters or perhaps figures cut out of cardboard, it is possible to lay out entire fields of flowers, starry skies etc. on your pie.
4 . In an original way, weave a braid from the dough and also place it along the edges of the pie, or cover the entire pie with it. To do this, roll out the dough evenly and cut into strips (the thinner the strips, the thinner the braid).
5 . Beautifully, also using two parts of the dough, lay out the first as a base, and on the rolled out second, cut out various figures (stepping away from the edges) and cover the pie filling with it. Fasten the edges accordingly.
6. And at the end we would like to add that after complete formation the dough must be brushed with beaten egg yolk. This will give the cake a beautiful golden color when baked. A slightly noticeable crispy crust will also form.
Have fun experimenting in your kitchen!!!
It is known that people are greeted by their clothes. So why not experiment with dressings for your homemade pies?
Jewelry can be used to add an attractive personality to each piece.
The main thing is that the decorations are spectacular, but their production is not too labor-intensive and does not distract unnecessary efforts from ensuring high culinary qualities created culinary products.
The cake can be made with curly edges.
You can braid the hair around the headband. 
You can cut out flowers or other figures from a layer of dough and decorate the pie with a composition of them. 
For half-open pies, you can cut out frequent round or shaped holes in the top layer of dough to create a lacy “colander” through which the filling will look appetizingly visible. 
To cover the pie, you can cut strips from a layer of dough and make a braid from them.
If desired, before weaving, the dough strips can be twisted along the axis to form beautiful spirals. Decorating the edges of the pie 
Edge decorated with a fork
Trim the edges of the dough flush with the edge of the pie pan. Using a four-prong fork, press the dough into the edge of the pan.
Walk along the entire curb. 
Ribbed edge
Place the index finger of one hand on the outside of the curb. Gently grasp it with the index finger and thumb of your other hand - you will get a frill.
Repeat the same around the entire edge.
There should be 5mm between each frill. 
Sharp serrated edge
Place the index finger of one hand on the inside of the curb. Grasp it tightly with the index finger and thumb of your other hand - you will get a groove.
Repeat the same around the entire edge of the pie.
There should be 5 mm between the grooves. 
"Twisted Rope"
Place your thumb at an angle to the edge of the dough. Then grab the dough between your thumb and index knuckle. Place your thumb in the groove left by your index finger. Pinch.
Repeat the same steps around the entire pie. 
Leaf border
Prepare the dough for the covered pie. Roll out a large ball of dough and place it in the pan. Trim the dough flush with the edge of the pan.
Roll out the second ball to a thickness of 2 mm.
Using a knife, cut leaves from this layer of dough. Using the blunt side of a knife, press out the “veins” on the leaves.
Brush edges of dough lightly with water. Press the leaves to the edge of the dough. Nuances simple jewelry edges of the pie 
Place a braid woven from strips of dough along the edge of the pie, moistened with water or a beaten egg or yolk.
If you have a special roller cutter for dough, strips can be cut with curly edges.
NOTE.
Dough braids, strips cut from a thin layer of dough and various figures can be used to decorate the entire upper surface of closed pies (see below).
To obtain a color of decorative overlays that is different from the color of the base (lighter), you can use protein dough.Protein dough for baking decorations
(during baking it almost does not brown and after baking it will be lighter than the base dough):
Compound:
3.5 cups (500 grams) wheat flour high quality
1 cup (250 grams) fresh egg whites
(i.e. the ratio of flour to protein by volume is 3.5:1, by weight - 2:1)
Preparation of protein dough
Pass the flour through a sieve into a mixer bowl and add the whites.
Turn the mixer on low speed until the dough becomes elastic.
Then we wrap the dough in plastic film so that it does not dry out if it is not immediately used.
To store this dough or decorations made from it for several hours, place the dough (decorations) wrapped in film in the refrigerator.
From this plastic dough you can cut out or sculpt various decorations for pies and holiday loaves.
For more information about protein dough and making decorations from it, see the page Festive loaves.
NOTE.
Because protein dough is almost white, coloring it with various food coloring or by brushing decorations from it with yolk (see below) or water with food coloring, you can make especially bright multi-colored decorations for baking. 
We cut the edge of the pie with scissors and bend it in a checkerboard pattern in and out. 
Use your fingers to create a zigzag edge with sharp tips.
Using finger pressure, you can create a wavy edge with rounded edges. 
Decorate the edge of the pie using pressure with a spoon.
By pressing with a fork along the edge of the pie you can create a ribbed surface. When applying pressure, the tines of the fork can be held in the direction of the radii or at an angle, or turned left or right for a herringbone pattern. 
Decorating the edge with applied leaves or other figures.
We cut out the leaves using a mold and place them along the edge of the pie, moistened with water or a scrambled egg, or an egg scrambled with 1 tbsp. l. milk, or yolk.
Lubricating the surface with egg or yolk allows you to get different shades of the base and leaves after baking.
Also, to obtain “multi-colors,” you can grease the base with water, and the applied leaves with egg or yolk.
NOTE.
Adding 1/4 to 1 incomplete teaspoon of sugar to a loose egg or yolk to lubricate baked goods (stir until dissolved) allows you to obtain a particularly beautiful bright color of the fried surface.
The more dissolved sugar, the brighter the color after baking (due to caramelization of the sugar), but there should be no undissolved crystals in the mixture. If the sugar does not dissolve completely, you can add a little water or milk and stir thoroughly. Multi-colored decoration of the edge of the pie
"Autumn leaves" 
Using a mold, cut out leaves from a thin layer of dough. 
Place the yolk and drops of various food colorings on a plate.
Mix the yolk with food coloring. 
Using a brush, apply a mixture of yolk and dyes to the leaves.
Place the colored leaves along the edge of the pie moistened with water.
"Pigtail" - a way to cut a beautiful pie 
Puff pastry "Fried fish"
Ingredients:
yeast-free puff pastry (unleavened puff pastry), rolled into square layers - 3 layers
egg yolk for lubrication - 1 pc.
sesame - 1 tsp.
black peppercorns (for the “eye”) - 3 pcs.
For filling:
hard cheese, cut into slices - 3 slices.
minced meat (pork, beef) - 200 g
onion - 1 pc.
dried apricots - 1-2 pcs.
pitted prunes - 3-4 pcs.
breadcrumbs - 2-3 tbsp. l.
ground black pepper - to taste
salt - to taste
loose egg for rolling the filling - 1 pc.
NOTE. Detailed recipes different test see section SCHOOL OF HOME PASTRY CHECKER.
Preparation 
Add finely chopped onions, dried apricots, prunes to the minced meat, salt and pepper to taste and mix well until a plastic mass is obtained. 
If the finished unleavened puff pastry is frozen, defrost it, then roll it out into square layers 4-5 mm thick and cut as shown in the photo. 
We form a cutlet from the minced meat, coat it generously in the scrambled egg, then in breadcrumbs.
We put cheese on the dough, a cutlet on it and braid the strips of dough, as shown in the photo. 
Lubricate the “fish” with yolk, sprinkle with sesame seeds and insert an “eye” of peppercorns. Bake in the oven at 180-200 degrees. About 30-40 minutes until ready (until the dough is golden brown).
For instructions on baking products made from unleavened puff pastry, see the packaging of the product you purchased. ready dough or on page unleavened puff pastry if you prepare the dough yourself.
Serve the pies hot or cold. Pie "Salmon with spinach in puff pastry" 
Ingredients:
salmon (or trout) fillet - 600 g (4 pieces, 150 g each)
spinach (fresh or frozen) - 300-400 g
puff pastry - 4 rectangular layers or 2 square
salt to taste
for serving the pie: slices of lime and lemon Preparation Cut the salmon fillet into portioned pieces 150 g each, rub them with salt and set aside.
Boil spinach in salted water for 3-4 minutes. Drain the water and squeeze the spinach.
Roll out the puff pastry to a thickness of 2-3 mm.
Place the fish in the middle of the dough layer and distribute the boiled spinach on top.
Then, to the left and right of the filling, cut the dough into oblique strips (see photo in the previous recipe).
There should be 4-7 strips on each side.
Then we intertwine the strips with a pigtail, closing the pie on top.
Bake in the oven at a temperature of 190-200 degrees. From about 20-25 minutes.
Serve hot.
NOTE.
If you chop boiled spinach in a blender and add a little to this paste heavy cream, the filling will become softer and tastier. Figured pies with “pigtail” cutting 
Decorating the pie by making cuts on the top layer of dough and then stretching the layer
and decorative dough overlays: 
Lenten fish kulebyak
"Crocodile"
Recipe from St. Daniel's Monastery, Moscow 
Pies have been baked in Rus' since time immemorial. Already in 1193 there is a mention of “pyrozy”, but kulebyaki appeared much later - only in the 17th century.
Kulebyaka is different from pie big amount fillings. If there is less filling than dough, it is a pie, and if the filling is more than half the total weight, then it is a pie.
In a traditional kulebyak there is a little more filling than dough, so it is given an oblong, elongated shape so that the filling is baked well.
The dough for kulebyaki is made steeper, capable of holding a high layer of filling. Such dough requires special effort - it had to be thoroughly kneaded, rubbed, kneaded - as they used to say, “knead it”. Perhaps that's where the name comes from.
Steep dough retains its shape well when baked, and therefore kulebyaki were often given different shapes, depending on the type of filling.
Particular attention was paid to kulebyak in Russian monasteries, which always had a wide variety of products. Ingredients:
For lean yeast dough:
- 250 ml water
- 600 g flour
- 1.5 teaspoons dry yeast
- 1 tbsp. spoon of potato starch
- 4 tablespoons olive oil
- 2 tablespoons sugar
- 1 teaspoon of salt.
For the lean filling:
- 600 g fish fillet
- 0.5 cups rice
- 2 boiled jacket potatoes (or 1 boiled potato and 1 avocado)
- 1 onion
- a bunch of green onions
- 50 g olive oil
- salt PREPARATION of lean fish kulebyaki according to the recipe of the St. Daniel's Monastery: After mixing all the ingredients, knead a yeast dough that is steeper than for pies.
Cover the container with the dough with a lid or film and leave in a warm place until it doubles in volume.
Then knead the risen dough thoroughly and let it rise again.
To make the filling, simmer the fish in a small amount of water and chop finely.
Cook the rice until done. Boil potatoes in their skins, peel and cut into cubes.
Sauté in olive oil onion until transparent, add finely chopped green onions and fry for another 2-3 minutes, add fish, rice and potatoes.
Add salt, stir and let cool completely.
NOTE. According to the monks, they often replace half the potatoes with raw diced avocado - it tastes better. If the avocado is not very ripe, the monks sprinkle it with flour and leave it to ripen for room temperature for 2-4 days. Pulp ripe avocado soft like butter.
Roll out the risen dough into a rectangular layer, leaving a little dough for decoration.
Place the filling in the middle and press lightly with your hands.
On the right and left, cut the dough into strips 3-4 cm wide, and then fold it overlapping with a pigtail, as shown in the photo. 
From the top part, fold the head into a “crocodile”, and twist the bottom into a tail. Use the remaining dough to make eyebrows, eyes and paws. Using scissors, cut the dough to create teeth and bumps in the skin. 
Grease the pie olive oil. For a more delicious browning of the crust, add a pinch of butter powdered sugar- toasted sugar will give the kulebyak the desired color. 
Bake at 180-190 degrees. From to a beautiful golden color.
After baking, cover the pie with a folded cotton towel and let cool for 10 minutes.
Serve hot. Already on the table, cut the kulebyaka into portioned slices as needed so that it does not cool down too quickly. 
Decoration of monastic bread baked goods for lunch: 
Monastery interiors
For wonderful Lenten monastic recipes, see the page DISHES OF RUSSIAN MONASTERIES
Kulebyaka "Ruddy pig" 
Ingredients:
0.5 kg yeast dough
1/2 small head of cabbage
2 eggs
300 g minced meat
4 champignons
vegetable oil
salt, pepper to taste
NOTE. You can use a different dough to suit your taste - detailed recipes for different tests, see the section SCHOOL OF HOME PASTRY CHECKER.
Recipes different fillings see HERE and HERE.
From the history
The difference between kulebyaki and pie is the ratio of filling and dough. In kulebyak there is more filling by weight than dough, and in pies the filling is less than half of the total weight (more dough).
Kulebyaka – traditional Russian dish, one of the types of closed pie with a complex filling. It is distinguished by a lush oval convex shape, similar to a loaf.
Kulebyaka – universal dish. Depending on the type of dough and filling, it can be served as an appetizer, as a main dish, and as an addition to it (for example, instead of bread for soup or stew).
The filling in kulebyak usually consists of several types of minced meat, placed sequentially and separated from each other by thin, usually unleavened pancakes to prevent mixing. Thus, with a vertical cut, each portion of the kulebyaki contains all types of filling.
Vladimir Gilyarovsky, a journalist and well-known researcher of Moscow city life at the end of the 19th and beginning of the 20th centuries, mentions a huge 12-tier kulebyak with different types of minced meat, which was served at the Merchant Club.
Those wishing to try this culinary miracle had to order it 24 hours in advance. Preparation 
Cut the mushrooms into cubes and fry together with the onions in a frying pan with butter until lightly browned.
Finely shredded cabbage and chopped meat fry in oil separately.
Boil the eggs and cut into cubes. 
Mix all the fillings, salt and pepper.
We separate 3 small pieces from the dough to decorate the kulebyaki (for the snout, for the tail and a piece for the ears, which we will divide in half). 
Roll out the rest of the dough into a circle and put the filling on it.
Carefully pinch the seam.
We got the body of a “pig”.
Place it on a greased baking sheet, seam side down. 
From the first piece of dough we make a sausage-tail, from the second - a flatbread-piglet, and from the third piece - a flatbread, which we cut in half and form 2 ears.
We attach the decorations to the “pig” and insert the raisin eyes.
We pierce the kulebyaka in several places with a fork, let it sit for 12-15 minutes and bake in the oven at a temperature of 180-190 degrees. From about 40-50 minutes.
Serve the kulebyak on the table hot, piping hot! 
Decoration of pies and buns according to the principle:
“We put the oiled layers in a stack, make cuts and, according to our imagination, turn, twist, unscrew”
Some of the methods below were developed by Valentina Zurkan. 
Kefir dough ingredients:
250 ml kefir
250 g milk
25 g fresh yeast(or 1 tsp dry)
125 g melted butter
2 eggs
6 tbsp. spoons of sugar
1 tbsp. spoon of vegetable oil
1 teaspoon salt
about 1.3 kg of flour (until a plastic dough is obtained) Preparation of the dough Allow the yeast to rise in 0.5 cups of water with the addition of a small amount of flour and sugar.
Then pour into the warm mixture of milk and kefir, add everything else (add fats last).
Place in a warm place for 1 hour.
After the second rise, you can cut it.
Oven temperature for baking products - 180 degrees. C. Cutting example 1 
Cutting example 2
Cutting example 3 
Grease 4 dough cakes with vegetable or melted butter, sprinkle the layers with sugar or a mixture to taste (in in this case mixture 2 tbsp. spoons of cocoa with 4 tbsp. spoons of sugar), fold in a stack and cut as shown in the photo. 
Make additional cuts between the cuts (as shown in the photo).
Press with a stick as shown in the photo. 
Correct the spreads by hand. 
Ready bun.
Cross-section of a bun. Cutting example 4 
Almost from the center we make radial cuts to the edge, between them we make additional radial cuts not reaching the edge and through them we turn out the folded layers. 
We press with chopsticks, as shown in the photo, to further expand the layers. 
Cutting example 5
Grease 4 identical dough flatbreads with vegetable or melted butter (no need to grease or sprinkle the top surface) and, sprinkle with sugar and poppy seeds, place them in a stack on a sheet of cooking paper, cut into 8 sectors almost from the center to the edge of the flatbreads.
In each sector we make a radial cut, twist it through (like brushwood) and fold it into a flower, as shown in the photo. 
Cutting example 6
Design option
Making small buns.
Ingredients for dough for 2 “flowers”:
about 5 cups flour (until the dough has a plastic consistency)
1 packet of yeast
1 glass of milk
200 g softened butter
2 eggs
0.5 cups sugar
2 sachets vanilla sugar. Preparation: Knead the dough and refrigerate overnight (or at least 3 hours).
The dough will rise in the refrigerator.
Refrigerated dough is very easy to work with.
Roll out the dough into a rectangle, grease vegetable oil, sprinkle with poppy seeds and sugar, roll, pinch, fold into a ring.
Make cuts with a knife and twist through them like brushwood.
Fold according to the “grandmother’s napkin” principle: 2 on the outside, 1 on the inside and with a rolling pin press between the cuts - both on the inside and on the outside, so that the layers turn out a little.
Then place them in order: press on the 2nd and leave it outside, place the 3rd in the middle of the ring and also press, etc. 
Design option (we leave everything outside the ring). Cutting example 7 - small curly buns 
Before baking, brush the buns with beaten egg and added sugar.Cutting example 8 
Cutting example 9
Cutting example 10
Cutting example 11
Cutting example 12
Cutting example 13
Cutting example 14 
Cutting example 15 
Cutting example 16
Cutting example 17
Cutting example 18
Cutting example 19
Sweet dough with condensed milk
(see below for examples of cutting sweet pies 20 and 21)
Ingredients for sweet dough (for 3 pies):
300 ml hot water(boiling water)
100-150 g condensed milk
500 ml 1.5% yoghurt or low-acid kefir (straight from the refrigerator)
2 tbsp. l. Sahara
1 tsp. salt
2 eggs
7 g dry yeast
about 1250 g of flour (until a plastic dough consistency is obtained)
NOTE. For the examples of cutting 20 and 21 below, you can take a different one to taste - for detailed recipes for different doughs, see the section SCHOOL OF A HOME PASTRY CHECKER.
For recipes for different fillings, see HERE and HERE.
Preparation Pour boiling water into the condensed milk, stir until smooth and let cool until warm.
Pour in cold yogurt (or kefir), stir, then add sugar, eggs, salt, yeast.
Mix everything thoroughly.
Add flour to the mixture in portions and knead the dough.
At the end of the kneading, pour in 2 tbsp. vegetable oil and mix thoroughly again.
Roll the dough into a ball and place it in plastic bag and put it in the refrigerator.
After 3.5 hours the dough will rise.
We do not brush the cut pies with egg, because... The dough has a lot of sugar and will brown nicely when baked.
Bake at a temperature of 180-200 degrees. From about 25 minutes.
Hot baked goods can be greased on top with hot sugar syrup.
Syrup for greasing sweet pies: 3 full tbsp. l. sugar and 6 tbsp. l. Bring water (or strong tea leaves) to a boil while stirring.
The slightly cooled syrup can be flavored with 1 teaspoon of good cognac or rum.
For lubrication, you can use heated clear syrup from cherry or other jam.
Syrup for lubrication from Cahors: 3 full tbsp. l. sugar and 6 tbsp. l. Heat the Cahors to a boil and boil for 20-40 seconds (but not more than 1 minute).
Immediately after removing from the oven, brush sweet pies with hot syrup. Cutting example 20 (from sweet dough) 
Cutting example 21 (from sweet dough) 
We also cut and turn out, but not a stack of layers of dough, but dough rolled into a roll 
NOTE. The essence of the cutting is clear from the photo; the dough and filling of the roll are chosen to taste.
In this case, after twisting the cut halves of the roll, the braid is connected into a ring.
Before baking, you can grease the pie with yolk or yolk mixed with 1 tbsp. spoon of milk or cream or sour cream.
Adding 1/4-1/2 teaspoon of sugar to the lubricant allows you to get a more saturated color of the baked product. A wreath made from a roll puff pastry
with boiled condensed milk and nuts 
Ingredients
ready dough puff pastry - 500 g
1/2 can of boiled condensed milk
200 g walnuts
1 fresh egg Preparation 
Grind the nuts in a blender Roll out the dough into a rectangular layer 8 mm thick 
Spread the rolled out layer with boiled condensed milk. Place a layer of ground nuts on top. 
Roll it up.
Cut the roll lengthwise, leaving a small tip 3-4 cm long uncut.
Twist the halves of the roll together, roll it into a ring, carefully pinch the seam, place it on a greased baking sheet and brush the wreath with beaten egg.
Place in a preheated room at 150-160 degrees. Place in the oven for 30-40 minutes. Serve hot or cold.
Serve hot or cold.
Based on the above techniques for cutting buns, pies and pies, you can invent many in various ways decorating your homemade products. Spectacular apple tart
Decoration couldn't be simpler 
Ingredients
1 package of ready-made unleavened puff pastry
4 large apples
1 cup brown sugar (you can use regular sugar; some of the sugar can be replaced with honey)
1/2 teaspoon cinnamon (this is to taste, because not everyone likes cinnamon) or a little finely grated citrus zest
1/4 teaspoon salt
juice of 1/2 lemon Preparation: Take the puff pastry out of the freezer and let it stand at room temperature for about 10 minutes.
Preheat the oven to 200 gr. WITH.
Lightly flour the dough and roll out into long rectangles 8mm thick.
Grease a baking sheet with vegetable oil and place the rolled out dough on it.
Wash the apples and cut into thin slices. Sprinkle lightly with lemon juice to prevent them from darkening.
Mix sugar, cinnamon, salt and lemon juice, add apple slices there and mix well.
Arrange the apple slices beautifully on the dough.
Bake for about 20 minutes (until the dough acquires a beautiful golden brown color and increases in volume).
Once baking is complete, immediately remove the tart from the baking sheet.
Serve sprinkled with powdered sugar.
You can add whipped cream on top.
Curly bun appetizer pie 
Ingredients:
250 g prepared yeast puff pastry
200 g soft feta (or cheese),
1 egg
1 yolk for greasing the cake
2 tablespoons of full-fat sour cream or cream for filling
fresh herbs(dill, parsley, tarragon, cilantro)
2 cloves garlic
2 tablespoons butter
1 tablespoon cream or sour cream for greasing the pie
salt, pepper, dry marjoram Preparation Prepare the filling:
Finely chop the greens.
Pass the garlic through a press.
Mash the feta (or cheese) with a fork.
Mix everything and add marjoram and ground pepper.
Beat the egg and, stirring gently, add to the filling along with sour cream (or cream).
The filling is ready.
Roll out the defrosted dough into a layer 3 mm thick.
Spread the filling evenly onto the dough.
Roll up the dough with the filling into a tight roll.
Cut the roll crosswise into 9 pieces.
Grease a round baking dish (diameter 20-23 cm) with butter.
We lay out the pieces of roll vertically, like stumps, and not too tightly to each other, so that the dough has room to expand during baking.
We place one piece of roll in the middle, and arrange 8 pieces around it.
Beat the yolk with a fork a small amount(1 tablespoon each) butter and cream.
Brush the surface of the pie with the egg mixture.
Bake at a temperature of 170-180 degrees. From about 35 minutes.
Serve the pie hot.
We serve drinks with the pie according to taste and availability. Easy to prepare
sweet cake "Holiday wreath"
for a cozy home family feast 
Preparation 
Ingredients for yeast dough
1 egg
0.5 cups milk
50 g butter
0.5 teaspoon salt
2 tablespoons sugar
10 g dry yeast or 30 g fresh
vanilla sugar
350-400 g of wheat flour - until the dough has a plastic consistency 
Heat the milk to 36-38 gr. WITH.
We dilute yeast in it. Melt the butter in a water bath. 
Grind the egg with sugar, salt and vanilla sugar. Add butter to the mashed egg. 
Then add milk with yeast and flour to the mixture. Gradually adding flour and stirring, mix the dough.
The dough should not be tight - it should be soft and elastic and not stick to your hands.
Cover the dough with a napkin and leave to rise in a warm place.
At good yeast You can continue working with the dough after 30-40 minutes.
In the meantime, let's start with the filling. 
Filling ingredients
200 g dried apricots
200 g raisins
2 large apples
200 g nuts
50 g cognac 
You can take any nuts: walnuts, almonds, hazelnuts, pistachios. Peanuts are also quite suitable.
In this case, walnuts are taken.
Peel the nuts, fry them in a dry frying pan and lightly grind them in a blender.
If we use pistachios, there is no need to fry them, because... they have already been fried before being sold. 
In this case, we use raisins and dried apricots for the filling.
Instead of dried apricots, you can take prunes.
Wash the raisins and dried apricots thoroughly and scald with boiling water.
Cut the dried apricots into strips. 
Thinly slice the apples. Add good cognac or rum and mix.
Let the filling sit for 5-10 minutes.
For now, let's get back to the test. 
Roll out the dough thinly and cover it with nuts.
Of course, you could immediately add nuts to the fruit in the filling. 
We spread the already infused fruit filling on top of the nuts. Roll the dough layer with the filling laid out on it into a roll.
We form a ring from the roll.
You can trim the edges of the roll a little so that they fit more evenly to each other, and form one or two buns from the scraps (so that the dough does not waste) and bake them along with the pie as a gift for the cook. 
Cover the formed ring with a napkin and let it rest in a warm place for another 20 minutes so that the dough rises again.
After proofing very sharp knife(so as not to wrinkle the dough) carefully cut the outer edge of the ring, as shown in the photo.
Leave the inner edge of the ring uncut. 
We carefully unfold each resulting piece around the radial line by 45-60 degrees, as shown in the photo.
Brush the pie with beaten egg or yolk and place in a preheated oven.
Bake for about 30 minutes at a temperature of 210-220 degrees. WITH. 
While our “wreath” is baking, let’s prepare the sugar icing.
To do this, mix the juice of one lemon with 50 grams of powdered sugar. The ratio is approximate, because The glaze should have a consistency at which it can be spread on the cake, but not too thin, otherwise it will dry out and run off in sticky streams.
It is useful to add 1 teaspoon of cognac to the glaze.
For details on preparing sugar lipsticks, glazes and syrups, see page Sugar preparations. 
When our “wreath” is sufficiently browned, remove it from the oven and pour hot glaze over it. Then let the cake cool and the glaze dry and harden.
DECORATION OPTION. You don’t have to cover the “wreath” with glaze, but let it cool under a folded towel, then sprinkle with powdered sugar through a strainer.
Decoration of kundums and pies
in the form of an envelope 
Cut the rolled out dough into squares, put the filling in the middle, raise the corners and pinch the edges nicely.
This is how Kundyums are decorated and different types Pies and pies. Delicious puff pastries with cottage cheese and cheese 
Ingredients:
ready-made puff pastry yeast-free dough(fresh puff pastry) - 500 g
cottage cheese - 250 g
cheese - 250 g (depending on availability - feta cheese, feta, suluguni, Adyghe, hard, homemade, etc.)
eggs - 1 piece, loose egg for greasing
salt Preparation Thaw the puff pastry, roll out to a thickness of 4 mm and cut into 8 identical squares.
Preheat the oven to 180 gr. WITH.
Grate the cheese on a coarse grater.
In a bowl, mix cottage cheese, cheese, egg and salt (salt to taste depending on the salinity of the cheese). If the cottage cheese is sour, you can add 1/2 teaspoon of sugar.
If we mix with a mixer, stir briefly so that the mass does not become liquid.
Place the filling on the prepared squares.
We wrap the squares with envelopes, as shown in the photo, and pinch the edges well.
Cover the baking sheet with parchment or grease it with oil.
Place the puff pastries on a baking sheet and brush with beaten egg. Or you can brush with yolk, or yolk mixed with a tablespoon of milk. You don’t have to lubricate it at all, but the products will be less beautiful. When greasing, make sure that the egg does not fall on the side edges of the dough, otherwise it will not rise well during baking.
After brushing with egg, you can sprinkle with sesame seeds (to taste).
Place in the oven for approximately 35-40 minutes.
Let the finished puff pastries cool slightly (5-10 minutes) under a folded towel and serve warm. “Chicken in an envelope” pies 
Ingredients:
packaging of ready-made unleavened puff pastry
300-400 g chicken fillet
1 carrot
2-3 onions,
1 tbsp. spoon apple cider vinegar
spices for chicken - to taste
salt and pepper - to taste Preparation Prepare the filling: cut the chicken fillet into cubes, finely chop the onion, grate the carrots and mix everything with spices, salt, pepper and apple cider vinegar.
Roll out the puff pastry until you get a long rectangular strip 4-5 mm thick, which you then cut into 8 squares.
Place the filling on the dough squares and seal them into an envelope.
Place the finished envelopes on a greased frying pan or baking sheet and bake in the oven at 180 degrees. WITH.
After 25-30 minutes the pies are ready.
Serve hot or cold.Puff pastries 
Ingredients:
500 g prepared unleavened puff pastry
200 g processed cheese(type "Amber")
1 fresh egg
200 g sausage, ham or boiled pork (or a 1:1 mixture of boiled sausage and ham)
3-4 green onions
0.5 teaspoon red ground pepper
2 tbsp. spoons white sesame Preparation: Mix the cheese with the raw yolk (save the white for lubrication).
Cutting sausage and ham small cubes, finely chop the onion, mix everything with the cheese mixture and add pepper.
The filling is ready.
Roll out the dough to a thickness of 5 mm, cut into 10x10 cm squares or small 10x12 cm rectangles.
Place the filling on each square, brush the edges with lightly beaten egg white, fold either diagonally or in half and carefully mold.
Press the edges of the pies with a fork so that they become ribbed.
Place the pies on a baking sheet lightly sprinkled with flour, brush with egg white, sprinkle with sesame seeds and bake at 180 degrees. From about 20 minutes until browning. Figured baked goods "Sunflowers" 
You can choose the dough according to your taste. For example, you can take “Khrushchev’s” dough or another - see SCHOOL OF HOME PASTRY CHECKER.
The filling can also be anything. In this example, the filling is apples, sugar, cinnamon and plum pieces.
You should always keep in mind that not everyone likes cinnamon.
After cutting, the pie is greased with yolk, loosened with 1 tbsp. spoon of milk and 1/2 teaspoon of sugar. Sugar caramelizes when toasted and gives it a beautiful color. 
Decorating the pie with curly pastry overlays
Cut out figures from the thinly rolled dough, roll up flagella, etc., lightly grease the contact surfaces of the dough with water, and place decorations on the pie. After proofing, brush the pie with beaten egg and bake.
Before serving, the pie can be decorated with apple slices. 
The pie can be covered with a mesh of dough strands or strips with decorations placed on it.
TIP: if you want to make the pie brighter and more ruddy, add a little sugar to the egg or yolk to lubricate the pie (about 1/2 full teaspoon per 1 egg or 2 yolks) and whisk until the grains are completely dissolved.
Caramelization of sugar during baking will give the surface a beautiful bright color.
If the product is greased with less mixture in some places and more in others, after baking we will get a bright variety of colors.
For example, you can use a sugar-yolk mixture to make a congratulatory inscription on the pie.
You can also add suitable food coloring to the frosting mixture. 
Pie with potatoes and cheese.
A pie with cabbage. 
Pie with mushrooms and potatoes.
Pie with meat. 
Fish pie.
Pie with apples. 
Cottage cheese pie.
Nothing is complete without golden cheesecakes and pies. festive feast. In this regard, many housewives are interested in how to make beautiful pies, after all appearance– no less important condition, how good taste. Depending on the filling (meat, fish, cabbage, potatoes or jam), the shape of the baked goods may be different.
What are the different shapes of pies?
Without delicious pastries, the history of Slavic cooking is unthinkable. Over the years, new ways to beautifully sculpt pies have regularly appeared. Main secret obtaining original baked goods is a combination of delicious filling, good test and the skill of the cook. It is worth noting that the pies unusual dish, because depending on the filling they can be:
- dessert (made with jam or cottage cheese);
- appetizer (made with vegetables or mushroom fillings);
- main dish (made with meat, potatoes or fish).
The uniqueness of flour products lies not only in the wide variety of fillings, but also in the form of baking. You can make pies from different doughs:
- yeast (prepared using sponge or straight method);
- yeast-free (custard, puff pastry or cheburek).
Making pies from yeast dough turns into a real art if the housewife shows her imagination. The shape of the products can be square, round, oval.
To ensure that your pies excite the appetite of everyone who looks at them, it is recommended to sculpt them, following some cooking rules:
- Pour a little sunflower oil on your palms so that the workpiece does not stick to your hands.
- To ensure that the edges of the cakes stick well, you can lubricate them with water or egg white.
- Before putting the pies in the oven or frying pan, leave them under for 15 minutes. cling film, lubricated with oil. Thanks to this, the baked goods will become fluffy and appetizing.
- So that the pies turn out with golden brown crust, you need to treat the tops with beaten egg yolk.
Round products take us back to childhood. Such pies are made with apples and other fruit fillings. This will help keep all the juice inside. To get nice round products:
- Roll out small cakes from the dough, about 5 millimeters thick.
- Place the filling in the center.
- The edges of the cake are gathered in the middle of the pie.
- Pinch the edges to make a pouch.
- Place on a baking sheet, clamp down.
Oval is the most popular form of yeast pies. For filler, you can take onions with eggs, cabbage, liver, etc. How to make oval-shaped pies:
- Divide the dough into balls.
- Roll each ball into a roll.
- Cut the resulting rolls into 4 cm pieces with a knife.
- Roll each piece into an oval cake 3-5 mm thick.
- Place the filling in the center.
- Place one edge of the workpiece on the other, mold the pie in the shape of a semicircle.
- The pies should be placed seam side down in the pan.
Triangular products are, as a rule, baked goods with an open filling. Meat, potatoes with chicken or fish are suitable as a filling for them. How to make triangular shaped pies:
- Roll out a rectangle, 0.5 cm thick.
- Place the filling in the middle.
- Fold the two edges on top of each other (you should get an arrow).
- Fold the remaining edges up.
Relief pies will help surprise and delight loved ones. The filling can be salty or sweet, only the thick consistency is important. How to make embossed pies:
- The dough is rolled out into a layer.
- Cut out ovals from the resulting layer.
- In the middle there is a filling (sausage).
- The top and bottom of the workpiece are turned in a quarter.
- The corners are folded crosswise along the wide edge (as if swaddling the filling).
Methods for making pies
To make baked goods not only tasty, but also beautiful, you need to know the technology of cooking. There are many ways to make pies with a variety of fillings. The first step in preparing products is kneading the dough. Depending on its type, you need salt, sugar, flour, milk, yeast (not for all recipes) and chicken eggs. The size of the pies determines the amount of filling. When rolling out the dough, you already need to form identical balls. Otherwise, the pies will turn out to be different sizes.
Traditionally, one of the following methods is used to prepare flour products:
- Prepare the dough, tear off equal-sized pieces from it, and form into balls. Place the preparations on the kitchen table. Roll out the dough into circles using a rolling pin.
- Cut off a significant portion of the finished dough, roll it into a sausage, and cut into portions. The resulting pieces are dipped in flour on both sides and placed on the work surface of the table. The pieces need to be kneaded with your fingers or rolled out with a rolling pin.
- You need to cut off a significant portion of the finished dough and roll it out using a rolling pin. Take a glass and cut out pie circles from the dough.
How to make pies correctly
The shape of the pies depends on the dough and filling. There is only one rule: baked goods with meat, vegetables or fish must be closed (to preserve juiciness). Pies with jam, cottage cheese or other moist fillings can be made open. Below are the methods proper preparation pies:
- Divide the dough into small pieces. Form neat balls by rolling between your palms. At the same time, you need to add flour so that the dough does not stick to your hands. Roll out flat cakes into round shapes using a rolling pin. Do not make the dough too thin, because it may tear from the filler. The size of the workpieces also matters; pies that are too large do not look aesthetically pleasing and are not very convenient to eat.
- Place the filling (about 1 tbsp) in the center of each tortilla.
- Taking into account whether you plan to fry the pies in vegetable oil or bake them in the oven, you can fold the cake into a crescent shape or, by lifting the edges of the dough, mold it (a seam strip will be in the middle).
How to form pies
There are quite a few original ways how to seal pies. It all depends on the filling of the product and the type of dough. You can make oval (boats), square (envelopes), round pies (bags), constantly delighting your household. If the cooking method is yeast, then it is better to sculpt round or oval-shaped products. This is the simplest and quick way receiving refreshments for a family tea ceremony. It is recommended to lubricate your hands with vegetable oil when forming pies so that the workpieces are of high quality and do not stick to your palms.
How to fill oval or round pies:
- Take the prepared ball and knead it into a circle about 5 mm thick.
- Place some filling in the center.
- To obtain an oval shape, connect opposite edges and pinch. Round pies need to be sculpted like a bag, stretched upward.
- If you brush the edges with water, the pies will not open when frying, making them juicy and tasty.
To obtain square-shaped products, a layer of dough is rolled out with a rolling pin and cut into rectangular pieces. The filling is placed in the center and the product is molded like an envelope. This is a particularly good option for puff pastry. Housewives often prefer to make triangular-shaped pies. The method is similar to the previous one, but instead of an envelope you need to make a corner.
How to wrap correctly
After you have rolled out the blanks and prepared the filling, you need to wrap the pies beautifully. There are several ways to make an original product:
- Connect the ends of the workpiece to form a seam at the top. Make an effort so that it cannot come unglued during heat treatment.
- Place the sausage-shaped filler on one side of the workpiece. From the same side they begin to wrap the filling to make a pie in the shape of a rolled up tube.
- Make square products, like wrapping a postal envelope. In this case, you can improvise at your own discretion, the main thing is that the filling does not fall out of the pie.
How to beautifully pinch the edges of pies
The neat edge of the product will make the baked goods beautiful, as in the photo, and appetizing. How to sculpt products with an original seam:
- Pigtail. Take the workpiece in your left hand, with the thumb of your right hand, wrap the edges so as to get a twisted rope. Pinch off the resulting ends along the edges so as not to spoil the look.
- Hedgehog. Pinch the product so that triangles are formed along the edge or make small cuts every 1 cm, which will need to be folded diagonally.
- Roll out the cake, trim the edges to form a rectangle. Place the filler in the center, seal the two upper edges at an angle of 45 degrees. After this, also connect the bottom edges. The center is sealed last. Turn the seams into tight strands.
Video: how to make beautiful pies
