Sweet fillings for various dishes - this is a huge section of cooking, which will not be covered even if you decide to devote a separate site to this topic. We selected a few delicious and proven recipes, in order to simplify your search.
Sweet stuffing for pancakes
Ingredients:
- cottage cheese - 500 g;
- orange peel 1;
- honey - half a century;
- pistachios - half a century;
- mango - on request.
Preparation
Cottage cheese carefully grind or whisk with a blender. Mix cottage cheese with honey or any other selected sweetener. If the mass is dry, add cream and whisk again. Now it remains only to combine the sweet stuffing from cottage cheese with chopped pistachios and pieces of any fruit - we chose mangoes.
Sweet stuffing from sorrel and rhubarb
Ingredients:
- rhubarb - 3-4 stems;
- sorrel (fresh leaves) - 2 items;
- orange peel - 1 tbsp. a spoon;
- vanilla - 1 teaspoon;
- water - 1/4;
- starch - 3 tbsp. spoons;
- sugar or honey - to taste.
Preparation
In the saucepan mix the chopped rhubarb stalks with spinach leaves, rye and vanilla. Put all the ingredients on the fire and stew in your own juice, stirring, about 4 minutes. While the ingredients for the filling are extinguished, in the water we dilute the starch and fill them with our stuffing. Next, add the chosen sweetener to taste, mix again and cook until thick.
Such a sweet filling is suitable for making pies made of puff and yeast dough, as well as grated pies and tarts on a sand dough.
Sweet lavash toppings
Ingredients:
- apples - 2 pieces;
- sugar - 2 tbsp. spoons;
- butter - 1 tbsp. a spoon;
- cinnamon - pinch.
Preparation
We peel apples from seeds and peel, cut into slices and fry in a frying pan with butter, cinnamon and sugar. As soon as the apple slices become soft - remove them from the fire, wrap them in lavash and fry until golden in color from all sides.
Sweet stuffing for tartlets
Ingredients:
- sugar - 3/4;
- cream - 2/3 items;
- butter - 80 g;
- salt - a pinch;
- any nuts - 1 handful.
Preparation
Sugar is poured into a frying pan and caramelized for 5-6 minutes without stirring. Reduce heat, pour in warm cream and cook caramel, stirring, for another 3-4 minutes. Season the filling with a pinch of salt, mix it with chopped nuts and pour into the tartlets from the short pastry. We decorate the tartlets with whole nuts and serve.