Cranberry Sandwich Pie

Name: Cranberry Sandwich Pie
Total time: 2 h
Yield: 1
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 40g Cream cheese; 40g butter; 65g Caster sugar; 30g egg; 120g Dried cranberries; 250g water; 1/2 tsp Baking powder; 1/8 teaspoon baking soda; Some Whole egg liquid

by Love tomato love life

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

1

When I was young, I loved to eat sandwiches. I feel that these things are very fashionable. Now the pace of life has become faster. We may have tried many delicious sandwiches. But today, you may not have tasted this sandwich biscuits. , The crust is not sweet and greasy, the filling is still sweet and sour, it's a great! Hurry up and try it!

Cranberry Sandwich Pie

1. First make the cranberry filling, pour the chopped dried cranberries and water into the milk pan

2. Bring to a boil on high heat, then turn to low heat, cover the pot and cook for about 30 minutes. If the water dries out during the cooking process, you can add water and stir appropriately to prevent the bottom from sticking.

3. Cook until the dried cranberries become soft and rotten, add in sugar and mix well, continue to heat on a low heat and keep stirring to evaporate the water, and wait until the thickness is as shown in the figure.

4. Turn off the heat and use after the cranberry filling has cooled

5. Then make the pie crust, mix the softened butter, softened cream cheese and caster sugar at room temperature, and beat until fluffy with a whisk

6. Add the beaten eggs in two portions and beat with a whisk until the egg mixture and the butter mixture are completely mixed

7. Mix low-gluten flour, baking powder and baking soda and sift into the butter mixture

8. Stir evenly with a spatula

9. After turning the dough, wrap it in plastic wrap and put it in the refrigerator for a while, until the dough is soft and firm before use

10. Take a small piece of dough and press it into a flat circle with the palm of your hand

11. Put it into the prepared mold and reshape it slightly by hand to make it into a bowl shape

12. Fill the middle with cranberry filling

13. Take another ball of dough and flatten it, cover it on the filling, and trim the edges neatly

14. After everything is done, apply a layer of egg wash to the surface, and then use a fork to draw a cross pattern on the top as a decoration

15. Put the mold in a preheated 175° oven, middle layer, up and down, bake for about 25 minutes, until the surface is golden brown, ready to be eaten after being cooled

Tips:
1. Cranberries can be replaced with any dried fruit that you like, such as dried cherries, dried blueberries, etc. The large fruits need to be chopped as much as possible before use;
2. In terms of molds, in addition to the metal molds in the recipe, paper cups, silicone molds, etc. can also be used.