Limburg Fly (Currant Pie)

Limburgskiy fly – a cake made from shortbread dough with filling. The filling can be either sweet or salty. I propose to bake Limburgskiy fly with currants – a festive and delicious pie!

Ingredients

For the dough:

• Flour – 320 g
• Dry yeast – 1 teaspoon.
• Butter – 100 g
• Sugar – 2 tbsp
• Vanilla sugar – 10 g
• Salt – 1/4 teaspoon.
• Yolk – 1 pc.
• Milk – about 100 g
• Semolina – 1 tbsp

To grease the cake:

• Yolk – 1 pc.
• Milk – 1 tbsp

For filling:

• Currant – 300 g
• Sugar – 2-3 tbsp
• Starch – 1 tbsp

Directions

1. First, let’s prepare the dough (I use a kitchen processor, but I think it won’t be difficult to knead the dough with my hands). Sift flour into a bowl, add sugar, salt, vanilla sugar and dry yeast. We mix everything.
   Add cold butter, cut it into cubes for convenience, and grind everything into crumbs.
2. Take a measuring cup, put the egg yolk in it and add milk to the 125 ml mark. (Instead of milk, you can use plain water; there is almost no difference in taste in the finished cake.)
3. Pour the liquid components to the dry ones and knead the elastic dough that does not stick to your hands. We put it in a bag and leave it for 20-30 minutes.

   

4. Separate one third from the dough for the top of the pie. Roll out the layer from the rest of the dough.
5. We transfer the dough into a mold greased with butter, at the same time forming sides 2 cm high. We trim the sides with a knife and leave the mold with the dough for another 20-30 minutes.
   (Choose a baking dish with a diameter of 21-23 cm. If you want to make a cake in a 25-26 cm form, then you need to take one and a half norms of all products. The dia of my baking dish is 23 cm.)
6. For the filling, wash the currants, remove the dry twigs, let them dry a little, add starch and sugar. Shake slightly and mix.
7. After 20-30 minutes, pour a spoonful of semolina onto the dough in the form to prevent the crust from getting wet from the currant juice. Pour the filling on top.
8. We level.
9. From the previously set aside one third of the dough, cut into strips about 1 cm wide and 2 mm thick.

   

10. We close the top of the pie in the form of a braid. Optionally, decorate with roses and dough petals. Lubricate with an egg shaken with milk.

    

11. We bake a pie with currants in an oven heated to 180 degrees until browning, about 20 minutes. We take the finished pie with currants out of the oven and let it cool completely.
12. The dough to taste is something between yeast and shortbread. By changing the fillings, the overall taste of the pie changes.

This is delicious. Check it out!

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