No matter how many baking recipes exist, every housewife still has her own signature pie. The most delicious, fluffy, tender and simply amazing. All this can be said about Viennese pie, a popular treat that is usually covered with a layer of berries or jam. Today we will prepare a Viennese pie with rose jam mixed into the dough itself. These pastries are so fragrant that your guests will ask for sweets right from the door!

Ingredients

• Wheat flour – 150 g__NEWL__
• Eggs – 2 pcs.__NEWL__
• Sugar – 100 g__NEWL__
• Rose petal jam – 2 tbsp.__NEWL__
• Butter – 100 g__NEWL__
• Baking powder for dough – 1.5 tsp.__NEWL__

Preparation:

1. The Viennese pie should turn out very soft and tender. You can give him these qualities only by thoroughly beating eggs with sugar. So that's what we'll do. Place two eggs in the mixer, add sugar and beat well. Instead of sugar, you can use powdered sugar - then the dough will be even softer.

2. The butter, previously removed from the refrigerator, should be soft. We cut it into cubes (to make it easier to beat) and put it in the mixer. Turn on the appliance and beat the butter together with the egg mixture. You need to make sure that all the pieces of butter melt completely and the mass becomes homogeneous.

3. This is the “featherbed” we get. We are not transferring this most delicate mass anywhere yet.

4. In a large bowl, stir the flour and baking powder. This must be done before adding the liquid mass, otherwise the baking powder will not mix well, and there will be large air holes in the finished cake.

5. Add the liquid mixture to the flour and stir with a spoon. The dough should not be stiff or liquid.

6. Now you can add our aromatic ingredient - rose petal jam. If you have had it for a long time and it has already become candied, you first need to put a couple of spoons of jam in a small saucepan or bowl and melt it over low heat. Before adding jam to the dough, cool it to room temperature. After adding the jam, knead the dough well: it takes on a pinkish tint. It smells simply amazing, so it’s best not to show this treasure to children! At least while it's raw.

7. Grease the baking dish with a piece of butter (both the bottom and the walls), then lightly sprinkle with flour. All this needs to be done so that the finished cake does not stick to the pan. After processing the mold, spoon the dough into it. Preheat the oven to 180 degrees and set the Viennese pie to bake. It will take about half an hour for the dish to be fully prepared.

If the crust is sufficiently browned and the dough does not stick to the match, then the Viennese pie is ready! A great addition to tea drinking with the wonderful aroma of roses!

What can a young housewife cook for dessert? What recipe would be suitable for any novice cook? No need to think twice: of course, these are Viennese cookies! Everything ingenious is simple: shortcrust pastry plus jam, and the result is a masterpiece! A crumbly, crispy, satisfying, and, most importantly, economical (which is very important for a young family) dessert, made with your own hands, will please everyone. And it bakes in the oven very quickly.

First, about the filling. There can be many options. Of course, the thicker the jam, the better, as it will not spread. But liquid jam, in fact, can be turned into thick jam. True, this will take time. You need to pass it through a medium strainer. Whatever remains on top will go to the filling. This needs to be done several times, because the goal is to get 200–250 grams! The more sour the filling, the greater the contrast will be felt: sour - sweet, the more piquant the taste will be. In general, it is better to take currant or plum jam and apple or pear jam. Even berries grated with sugar will do. And how delicious the lemon or apricot filling is! As they say, it's a matter of taste.

• 200 grams of vegetable oil (you can use 200–250 grams of margarine or butter),
• 2 medium sized eggs
• 1 cup sugar or powdered sugar,
• 4–5 cups flour,
• 1 teaspoon (level) baking powder or 0.5 teaspoon soda,
• 1 pinch of salt,
• 1 pinch of vanillin,
• 200–250 grams of jam, marmalade or marmalade, preferably thick, preferably sour.

Cooking method

1. In a deep bowl, whisk 2 eggs with 1 cup sugar until the sugar is completely dissolved. It will be easier with powdered sugar. An important point: if the jam is not sour (strawberry, strawberry, raspberry), use about a quarter less sugar, otherwise it will be too sweet. And also, using a mixer is much easier and faster, since the result should be a mass of homogeneous consistency.
2. Add 200 grams of refined vegetable oil to the resulting mixture and beat thoroughly again. If you take 200 grams of margarine or butter, then you must first melt it on the stove or in the microwave.
3. Add a beaten mixture of eggs and sugar to sunflower oil (melted margarine, butter), add a pinch of salt, a pinch of vanillin. Mix well again.
4. Sift the flour in a heap, add 1 teaspoon of baking powder (0.5 teaspoon of soda).
5. Add flour, but not all at once, but gradually adding as needed. Mix with your hands. You also need to knead the dough thoroughly. The result should be a fairly stiff, elastic dough that does not stick to your hands. Thus, all the flour may not be needed.
6. Separate a third of the dough, wrap it in cling film, and put it in the freezer for 25–30 minutes.
   
7. Meanwhile, line a baking tray with baking paper or foil.
8. Use the remaining dough to form a cookie base 5–7 millimeters thick. You can, of course, roll it out, but this dough crumbles a lot, so it’s much easier to spread it on a baking sheet with your hands.
   
9. Place 200–250 grams of jam (marmalade, marmalade) on the base. The sides of the base on the baking sheet should be slightly raised.
   
10. Remove the cooled (maybe already slightly frozen) third of the dough from the freezer. Grate it on a coarse grater (directly above the workpiece and as thick as possible) onto the filling.
    
11. Preheat the oven to 180–190 degrees. Send the workpiece there for 25–30 minutes. It should brown slightly. You can’t overcook it in the oven, as the baked goods will simply become hard.
12. Remove the finished cake from the oven, let it cool, then cut into portions (rectangles, squares, whatever you like). If desired, sprinkle lightly with powdered sugar.
    

So the vegetable oil cookies are ready! And how quickly it baked! Probably because the recipe turned out to be simple and the products were the most common, accessible to any family. If you don’t cut the baked goods, you will get a pie that is simple and very tasty! It is also called grated pie with jam. So, the recipe is the same, but the dessert is different. By the way, this pastry is especially good with milk, kefir, and any other fermented milk products. But this is what anyone likes.

Viennese cookies have become something of a national dish in Austria. Initially, it was one of the types of strudel - a traditional dish of the Germans and Austrians, and now you can try it in almost any city cafe. How to make Viennese cookies? What's his recipe? The original version uses butter, but what happens if you cook these cookies with vegetable oil? You may not have any butter on hand. The good thing is that shortbread dough can be made in different ways. In any case, it's worth experimenting!

Bon appetit!

For all lovers of home baking, we offer a recipe for Viennese cookies with jam. The cooking technology in this case is very easy to learn and should be included in the culinary notebook of novice bakers as a basic one.

From regular shortcrust pastry we form a grated pie with filling, which we divide into portions. As a result, we get delicious, moderately sweet and crumbly Viennese cookies with jam, which will be an excellent accompaniment to a cup of tea or coffee.

Ingredients:

• butter (margarine will also work) - 250 g;
• eggs - 2 pcs.;
• baking powder - 1 teaspoon;
• salt - ½ teaspoon;
• sugar - 200 g;
• flour - 4-4.5 cups (as much as the dough will take);
• any thick jam - about 300 g.

Viennese cookies with jam recipe with photos step by step

How to make Viennese cookie dough

1. Melt the butter (or margarine) on the stove or in the microwave until smooth. Cool until the liquid is slightly warm.
   
2. Add eggs, salt and all the sugar at once to the melted butter. Beat with a mixer.
   
3. Mix the baking powder with a glass of flour. After sifting, add to the oil mass.
   
4. We work with the mixer again, achieving a smooth, homogeneous and still liquid dough. Gradually add flour, continuing to beat the flour mixture.
   
5. When the thickened mass no longer lends itself to the mixer, we begin kneading by hand. As a result, you need to get a fairly thick and crumbly shortbread dough that does not stick to your palms. Since flour comes in different qualities, you may need a little more or less of it than indicated in the recipe - we rely on the condition of the dough.
   
   
6. Place approximately 1/3 of the dough in the freezer for 15-20 minutes, and distribute the rest in an even layer (0.5 cm thick) on a large baking sheet covered with parchment paper. It is more convenient to do this by hand, since the dough crumbles a lot and rolling it out with a rolling pin to the desired size will be difficult.
   
7. Distribute the jam over the flour base. Also, any jam, jam, or berries ground with sugar are perfect for Viennese cookies. Just pay attention to the consistency of the filling you have chosen: if it is not particularly thick, the edges of the bottom layer of dough must be slightly raised upward, forming sides, so that the sweet additive does not spread over the baking sheet during the baking process.
   
8. We take the chilled and slightly hardened dough out of the freezer, rub it with large shavings and distribute it over the entire area of ​​​​the future cookie. Cover the filling thickly, leaving no gaps. Place the workpiece in an oven heated to 200 degrees.
   
9. Bake Viennese cookies with jam for about 20-30 minutes. As a result, the top grated layer should brown, but not too much.
   
10. Having cooled our grated pie completely, cut it into equal squares or rectangles.
    

Viennese cookies with jam are ready! Enjoy your tea!

If you want to please your loved ones with a simple but delicious dessert, prepare Viennese shortbread cookies with jam. It is based on shortbread dough. Thanks to the grated top layer, it seems that several types of dough were used. The cookie recipe is suitable for lovers of quick baking.

Recipe for Viennese shortbread with jam

Dish: Baking

Preparation time: 30 minutes

Cooking time: 30 minutes

Total time: 1 hour

Ingredients

• 250 g butter or margarine
• 2 pcs. chicken egg
• 1 tsp. baking powder
• 0.5 cups sugar
• 1.5 cups wheat flour
• 3/4 cup jam apricot or plum, medium thickness
• salt

Step-by-step recipe with photos

Shortbread dough for Viennese cookies

1. Pour sugar into a deep bowl.

2. Lightly melt margarine or butter in the microwave or in a water bath. Add softened margarine to sugar. Mix the mixture thoroughly until creamy.

3. Add eggs to the butter mixture. Add a pinch of salt and stir.

4. Add sifted flour. Add a teaspoon of baking powder and knead into a soft dough.

5. Wrap the finished dough in a bag or film and place in the freezer for at least 30 minutes.

How to cook Viennese shortbread with jam in the oven

6. Remove the dough from the freezer. Divide it into two parts. The first (large) part will be needed to make the cake. The second part (slightly smaller) will be used to decorate the cookies.

7. Place the second part of the dough in the refrigerator. Roll out the crust dough to the size of your baking sheet.

8. Place the dough sheet on the prepared baking sheet. Gently level it out.

9. Pour the jam onto the baking sheet. Distribute it evenly over the entire surface of the cake.

10. Remove the remaining dough from the freezer. Constantly dipping a piece of dough into flour, grate it on a coarse grater. Sprinkle the crushed dough with flour periodically and stir so that small particles do not stick together.

11. Sprinkle the crumbled dough over the prepared crust, trying to cover it as evenly as possible.

12. Bake the Viennese cookies in the oven for about 30 minutes (180°C). The finished cookies should only be slightly browned on top, dry and crumbly.

13. Cut the cooled shortbread cookies with jam into small rectangular or square pieces.

The resulting mass should be lump-free and quite fluffy.

Add flour in small portions, about 2-3 tablespoons at a time, gradually kneading the dough for Viennese cookies.

Divide it into two parts, one part should be slightly larger than the other. Roll each piece into a ball, wrap in cling film and refrigerate for 20-30 minutes.

Line a baking sheet or baking pan with parchment paper (I didn’t have it at that time, I used foil), lay out most of the dough in an even layer, forming small sides. Add jam and spread it around the entire perimeter of the dough. Grate the rest of the dough on a coarse grater and spread on top of the jam. Bake the Viennese cookies in an oven preheated to 180 degrees for 20-30 minutes, until a stable golden brown crust forms.

Cut the hot cookies into squares or rectangles with a knife and leave to cool. Only after the cookies have cooled, place them on a plate.

Viennese cookies with jam go very well with hot or cold milk.

Bon appetit! Eat with pleasure!