When it comes to food and cooking, sometimes I turn into a child. If you really want to cook something, the mind retreats, and feelings and emotions come to the fore. So what... there is no boiled condensed milk at home. You can run out to the store just for condensed milk. Stop thinking. It's time to do it, period!

I have wanted to make this gingerbread for so long, but I never found a recipe that would really be similar to Pokrovsk gingerbread. Neither the color, nor the texture, nor the composition, I did not like any of the recipes that caught my eye. This is the secret... Pokrovsky gingerbread. It would seem that you need to calm down, find a point in Moscow where they are sold, and buy. But the thought of gingerbread never left me: I really wanted to make something similar with my own hands. And one day in one video blog I saw an absolutely wonderful recipe for gingerbread dough, which did not contain eggs, and in texture and color was very similar to the gingerbread from Pokrov. You can imagine, after that I completely lost my peace... And one fine sunny January morning, having bought a jar of good boiled condensed milk, I ran to knead the gingerbread dough.

Let me make a reservation right away: in this recipe, instead of butter, which was originally used in Pokrovsk gingerbread, there is vegetable oil, but this makes the dough no worse; on the contrary, it is more plastic and moist, it is easier to work with and it is less susceptible to overdrying, which is very important for gingerbread. . There is also no cocoa in this recipe. The taste of cocoa in gingerbread is actually very difficult to “hear” behind the abundance of spices, although it participates in the symphony, giving the gingerbread a brighter and deeper taste. Most likely, it is added to the dough for color. Gingerbread dough is made by steeping flour in spiced sugar and honey syrup. There are different syrups for gingerbread - from light to dark. If the syrup is made from burnt sugar, it will turn out dark, and there is no need for cocoa (however, you can add it along with spices). I have already tried different options and came to the conclusion that I like this version of the dough for the homemade version of Pokrovsky gingerbread the most. The beauty of this dough is that it is lean! For lean gingerbread, instead of condensed milk with nuts for filling, use marmalade.

So, it is with great pleasure that I share the recipe!

For a gingerbread weighing about 800 g

300 g wheat flour
140 g sugar
150 ml boiling water
2 tbsp. honey
4 tbsp. vegetable oil
1/2 tsp. soda
a pinch of salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp. ground cardamom (optional)
1/4 tsp. nutmeg (optional)
1/4 tsp. cloves (optional)

For the filling: 1 can of boiled condensed milk (380 g), a handful of chopped walnuts.
For sugar glaze: 4 tbsp. sugar + 2 tbsp. water

1. Boil water. Pour half the sugar (70 g) into a ladle or saucepan and melt over medium heat; as soon as it starts to change color to golden, start stirring with a spatula so that the sugar is all dispersed and darkens evenly. When the color turns brown (do not overcook!), carefully pour in the boiling water and stir again with a spatula until the sugar is completely dissolved. Add the remaining sugar, spices, a pinch of salt and mix again. Now bring the mixture to a boil, dissolve honey in it, add baking soda - as soon as it sizzles, stir with a spoon and immediately remove from the stove. After cooling slightly (15-20 minutes), stir in the vegetable oil.

2. Sift the flour. Mix half the flour with the syrup. Add the remaining flour to the resulting soft dough. Mix with a spatula or mixer and let the dough rest for about an hour in the refrigerator. If the dough is too sticky, add another 20-40 grams of flour. The dough should remain moist, so don't overdo it with flour! The dough should be left in the refrigerator for 8-12 hours (overnight).

3. Divide the rested dough into 2 parts. Place one part in a bag, roll the second part into a layer 4-5 mm thick, trim the edges. Well, then - the most interesting! Special molds are used for Pokrovsky printed gingerbread cookies. And although I found a store with a huge assortment of such forms, I didn’t want to wait for them to get to me. I decided to do this...
First, use a baking dish of suitable size, with low sides (like this one). Glass, silicone and ceramic are also suitable as molds, the main thing is that the sides are not too high for easy removal.
Secondly, paint the gingerbread by hand, “printing” letters from scraps. This, of course, takes longer than making a “punch” by simply rolling out a layer of dough into a mold, but... not so much that you are afraid of it. If you don't want to spend too much time on this, choose shorter words. If you are planning to bake for a birthday, you can cut out a number from the dough - this is the most primitive and fastest. In any case, even such a small painting will make the gingerbread more elegant and textured. From the scraps, I rolled out strips 1 mm thick, and from them I sculpted the letters: after I laid everything out on the surface of the gingerbread, I lifted the letters again and, moistening my finger in water, glued them to the surface. Place the top “painted” part of the gingerbread into the mold, letters down. Place the filling: spread the entire can of condensed milk over the surface of the gingerbread and sprinkle with ground nuts. Then roll out the remaining half of the dough, trim the edges and place on top of the filling. Carefully connect the edges of the dough so that nothing leaks out during baking.

4. Preheat the oven to 200-220 degrees (for convection the degrees are lower, it is better to do this in advance if it does not accelerate quickly). Carefully transfer the gingerbread out of the mold onto a baking sheet covered with baking paper, so that the front side is on top. Bake for about 20 minutes. Remove the gingerbread from the oven and immediately begin preparing the glaze (the ingredients can be placed in a ladle in advance).
Mix sugar and water in a saucepan and bring to a boil. Cover the still hot gingerbread with the resulting syrup using a pastry brush. Wait until it cools down and delight others with the most delicious dessert!
Well, if you succeed, wait until the filling soaks the gingerbread, after a day, believe me, it’s even tastier! To prevent the edges of the gingerbread from drying out, it is best to place it in an airtight container or bag.

This gingerbread is a real holiday and a great gift!

PS By the way, I discovered that Pokrovsky gingerbreads are also lean, that is, vegetable oil is added to the dough instead of butter. So this recipe is very close to the original)

For the lazy, here are a couple of places (in Moscow) where they are sold.

I spent a long time looking for the recipe I was looking for for Pokrovsky gingerbread, and came to the conclusion that there is no consensus on the exact recipe. One of the sites believes that the peculiarity of Pokrovsky gingerbread is the addition of spices: cinnamon, cloves, cardamom, ginger. Others write that they don’t put eggs in the dough. It is clear that each manufacturer considers his own recipe to be the real one and tries not to advertise it.

Pokrovsky gingerbread cookies are baked with a wide variety of fillings: boiled condensed milk, confiture, nuts, dried apricots, prunes, berries and fruits.

The recipe is widespread among cooks, which I bring to your attention. For the filling I used apricot marmalade and some fresh apple. The gingerbread turned out very tasty, aromatic and generally very pleasant!

A difficult recipe for Pokrovsky gingerbread from Russian cuisine step by step with photos. Easy to prepare at home in 20 minutes. Contains only 258 kilocalories. Author's recipe for Russian cuisine.

• Preparation time: 20 min
• Cooking time: 20 minutes
• Calorie Amount: 258 kilocalories
• Number of servings: 20 servings
• Occasion: Dessert, snack, breakfast

• Complexity: Not an easy recipe
• National cuisine: Russian kitchen
• Type of dish: Desserts and baked goods
• We will need: Oven

Ingredients for twenty servings

• For the test
• Ground cinnamon 1 tbsp. l.
• Butter 125 g
• Honey 3 tbsp. l.
• Wheat flour 4 tbsp.
• Sugar 1 tbsp.
• Soda 1 tsp.
• Chicken eggs 2 pcs.
• Filling
• Marmalade 100 g
• Apple 1 pc.
• Glaze
• Water 2 tbsp. l.
• Sugar 4 tbsp. l.

Step-by-step preparation

1. To prepare Pokrovsky gingerbread you need to take flour, butter, eggs, sugar, honey, soda (do not extinguish), cinnamon, marmalade, apple.
2. Mix eggs, sugar, cinnamon.
3. Add oil, honey, soda. Place in a water bath for 10 minutes, gradually stirring the mixture until smooth.
4. Cool the resulting mass, gradually add flour (the amount varies in different sources from 1.5 cups, I used about 4).
5. You should get a fairly soft, non-sticky dough.
6. Divide the dough in half, roll each part into a layer 0.5-0.7 cm thick.
7. Place on a baking sheet.
8. Distribute the filling.
9. My marmalade is very sweet, so I decided to dilute it slightly with an apple.
10. Cover the filling with a second layer of dough and go around the edges with a fork.
11. Decorate with figures from the leftover dough. Real Pokrovsky gingerbread is formed using special wooden boards, which are called “gingerbread”. They have carved designs that are imprinted on gingerbread cookies. Place the pan in the oven (200°C) for 20 minutes, I reduced the temperature after 10 minutes, as the gingerbread began to bake well.
12. Towards the end of baking the gingerbread, prepare the glaze: mix sugar and water.
13. And boil until the sugar dissolves.
14. Remove the finished gingerbread.
15. And pour hot glaze over it. Cool a little and you can drink tea! They say it doesn't go stale for several weeks, let's check?
16. The finished gingerbread is cut into portions.

We all love gingerbread very much, this is a dish that takes us back to childhood and simply has a taste that always remains pleasant and loved, especially if it’s stuffed gingerbread. Many housewives pamper their children with gingerbread, but it’s not easy, changing the filling every time, with condensed milk, jam, raisins, and so on. And variety in the diet is interesting for children.

We will look at a recipe for making Pokrovsky gingerbread with condensed milk, which is not only tasty, aromatic, sweet, but also large, which is very good for a large family, because such a yummy is eaten very quickly. The recipe itself is quite simple, you just need to study it carefully, prepare all the ingredients and get down to business. So, let's look at what we need to prepare Pokrovsky gingerbread.

• Flour – 1.5 cups;
• Sugar – 1 glass;
• Honey – 3 tablespoons;
• Eggs – 2 pcs;
• Margarine – 125 grams;
• Condensed milk - to taste;
• Ground cinnamon – 1 tablespoon;
• Soda – 1 teaspoon.

For the glaze

• Water – 2 tablespoons;
• Sugar – 4 tablespoons.

All the necessary ingredients have been prepared, now you can start cooking. From the list of products it is clear that our Pokrovsky gingerbread will turn out sweet.

Step by step recipe

1. As always, before starting cooking, let's take a convenient container in which we will mix all the ingredients. So, take the eggs, put them in a bowl, and add soda there. Note that you don’t need to extinguish the soda, just pour it into a common container. Next, sugar with cinnamon and honey is added to the eggs. Mix all this well.
2. Next, as the recipe indicates, add margarine to the resulting mass. Before adding it to the rest of the ingredients, it needs to be softened a little. After adding margarine, stir the whole mass.
3. Place the mixed ingredients in a water bath for about 10 minutes.
4. After that, we take on the flour. We add it to all the ingredients, we don’t do it all at once, but gradually knead it, as the recipe suggests. Once all the flour is in the dough, we begin to knead it thoroughly. We do this until our dough for Pokrovsky gingerbread becomes elastic. Please note that the dough should not be too stiff.
5. When our dough is thoroughly kneaded, divide it into two parts. We roll out each part to form so-called cakes. Don't make them too thick, about 5 mm each.
6. Since we make gingerbread cookies with filling, we don’t forget about it. To do this, thoroughly grease one cake layer with condensed milk and cover with the second cake layer. This is not a pie, so the edges need to be sealed, this can be done with a fork.
7. The next step is the actual baking. To do this, place our sweet Pokrovsky gingerbread on a baking sheet, which we grease with margarine. Bake at 200 degrees for about 20 minutes.
8. When there is very little left before the end of baking and our sweet gingerbread is almost ready, we need to make the glaze. To do this, as the recipe indicates, take water, mix it with sugar, put it on the fire and let it boil.
9. At this time, we take the finished delicacy out of the oven, and while our gingerbread is still hot, grease it with the resulting glaze.

Now we can safely put it on a plate and invite everyone to the table to try this sweet gingerbread.

As you noticed, the recipe is simple, and gingerbread with filling is not as difficult to make as it might seem at first glance.

Such filled gingerbread cookies can not only be filled with condensed milk, but they also turn out very tasty if you add it with walnuts. Or, if desired, replace the condensed milk with any jam or marmalade you like. It’s better to try all the filling options and choose your favorite one, the one that your children will love or, in your opinion, will be best combined in taste with the dough itself.

If you think that the filled gingerbread cookies are too sweet, you can slightly reduce the amount of sugar.

The main advantage of such baked goods is that they can be stored for a long time, unlike ordinary baked goods, which after a few days are already stale and unsuitable for consumption. These gingerbread cookies can be stored for more than a week and still remain delicious.

Recipe for Pokrovsky gingerbread with jam and apple at home

There are many recipes for Pokrovsky gingerbread online. Some of them use a lot of herbs and spices, while others exclude eggs from the composition. This cooking option is as close as possible to the authentic recipe.

Pokrovsky gingerbread is filled with condensed milk, marmalade, nuts, prunes, dried apricots or jam. Serving a piece of honey pastry with a cup of aromatic herbal drink, you can have a cozy home tea party with your family. Due to the fact that such baked goods are perfectly stored for a long time (7-10 days), they can be made for future use. The main thing is to store the gingerbread cookies in a food box with a tight-fitting lid.

Souvenir gingerbread cookies can be decorated to your liking (make flowers, letters or patterns from the dough).

Ingredients for Pokrovsky gingerbread:

• - cinnamon (1 tbsp);
• - wheat flour (3.5-4 tbsp.);
• - jam (200 g);
• - soda (1 tsp);
• — butter (100 g);
• - honey (3 tbsp);
• - sugar (1 tbsp.);
• - 2 eggs;
• - 1 apple (optional)
• - water (2 tbsp);
• - powdered sugar (5 tbsp).

1. In a thick-bottomed saucepan, mix granulated sugar, natural honey, baking soda, cinnamon and raw eggs.

2. Add oil to the preparation.

3. Heat the workpiece at a minimum temperature until the honey mass acquires a uniform texture. We wait for the mixture to cool completely.

5. We combine all the ingredients for Pokrovsky gingerbread.

6. Divide the workpiece into 2 parts. We form two equal rectangles. We place the workpiece on the mold, cover it with any jam. If desired, add fresh apple pieces.

7. Place the second part of the honey cake into the mold and pinch the edges of the Pokrovsky gingerbread. Decorate the baked goods to your liking. We send the Pokrovsky gingerbread to the oven (180 degrees). We wait 47-60 minutes.

9. Cook sweet syrup: mix powder and water in a bowl. We are waiting for the mass to boil.

10. Cover the top of the pie with the sweet mixture. We chop Pokrovsky gingerbread in portions and serve it at any time.

The recipe for Pokrovsky gingerbread was shared by xristya.

Interesting facts about Pokrovsk gingerbread:

Taken from the author galio1989.

Pokrov is called the city of sweets. Here, a special recipe for printed gingerbread is passed down from generation to generation. Traditionally, gingerbread is produced in small handicraft productions. It could be a family affair. So, at one such enterprise, four thousand gingerbread cookies are baked per week. In this case, only natural raw materials are used. Instead of palm oil, butter, instead of honey essence, natural honey. But the main difference between Pokrovsky gingerbread is that they do not put eggs in the dough. And an abundance of spices - cloves, cinnamon, cardamom.

My sister, who was driving near Vladimir, stopped halfway in Pokrov. And she bought us these gingerbread cookies as a gift. Just admire it. Of course, this is a modern interpretation of them - with condensed milk and walnuts. But nearby they also sell quite authentic ones, according to an old recipe.

The district town of Pokrov generally became one of the historical places that wrote its fate in the culinary chronicle of Russia. It arose as a monastic village back in 1506. In Rus', the Pokrovskaya district was famous for its potters, weavers, confectioners, fishermen, hunters and carpenters. And to this day, in this illustrious city, long-standing Russian traditions that have gone deep into the depths have not been forgotten, and just as in the old days, it is famous for its Pokrovsky gingerbreads.

Very often Pokrovsk gingerbread is considered a copy of the famous Tula ones, which is completely untrue. This gingerbread has its own history. And it began two hundred years ago near Pokrov on the estate of Count Baskakov :)), where they began to bake this truly sweet product. After the revolution, the recipe seemed to be irretrievably lost and was restored only at the end of the last century through the efforts of Viktor Vakhlin, who entered the Russian market with this product.

In order for the delicacy to be not only tasty, but also beautiful, the dough is formed in special gingerbread boards. Then the gingerbreads are sent to the oven for 25 minutes. In Pokrov they begin to prepare for the New Year in September. Gingerbread birds and cats are replaced by horses, Christmas trees and Santa Clauses.

You can decorate gingerbread cookies yourself using food coloring. White “paint” should be prepared from egg whites and powdered sugar. Then you can add any color to this mixture. A delicious picture can delight the eye for three months. This is how long Pokrovsky gingerbread is stored.

The Pokrovsky Gingerbread LLC enterprise was founded in 1995. As in the old days, gingerbread is made only by hand using various wooden molds by skilled confectioners and only from natural ingredients. A special feature of Pokrovsky gingerbread is that the recipe contains a mixture of spices consisting of cinnamon, cloves, cardamom and ginger. Pokrovsky Pryanik is an environmentally friendly product. Theoretically, it does not and cannot contain any chemical additives.