Traditional Polish pie "Karparka": secrets of making delicate dough

"Karpatka is a traditional sweet Polish pie. It is based on choux pastry, which forms a crispy golden crust. Inside is a delicate strawberry filling, which is perfectly complemented by a delicious butter cream.

Food blogger Yulia Vilich(julia_vilich_food_blog) shared the idea of making the Polish Karpatka pie on her Instagram page .

Ingredients:

• milk - 90 ml
• water - 160 ml
• butter - 110 g
• flour - 140 g
• eggs - 4-5 pcs.
• salt - 1/3 tsp.

Method of preparation:

1. Put milk, water, butter and salt on a small fire.

2. Bring to a boil and set aside.

3. Immediately add the sifted flour and mix quickly with a spoon.

4. The dough should be completely absorbed by the flour.

5. Put the dough in a saucepan over low heat and dry for 2-3 minutes, stirring constantly.

6. Let it cool for about 5 minutes.

7. Add the eggs one at a time, stirring quickly with a spoon to prevent the egg whites from boiling.

8. The finished dough should fall off the spoon lazily.

9. Put the dough equally into 2 24 cm diameter baking tins covered with parchment. Grease the sides with oil and sprinkle with flour.

10. Flatten the dough with a spoon and place in a preheated 200° oven for 25-30 minutes.

11. A crust should form on top.

12. After baking, open the oven a little and let the cakes cool in the oven. If you don't have two identical pans, you can bake the cakes one by one.

Ingredients for strawberry filling:

• strawberries - 400 g
• sugar - 100 g
• gelatin - 10 g
• water for gelatin - 60 ml

Method of preparation:

1. Cut the strawberries into pieces, cover with sugar and leave for a while until the juice is released.

2. Put on fire and bring to a boil.

3. Remove, add gelatin.

4. Put the filling in the refrigerator to thicken, so it will be easier to put it on the cake.

Ingredients for the cream:

• milk - 500 ml
• starch - 50 g
• sugar - 110 g
• vanilla sugar - 1 sachet
• eggs - 2 pcs.
• butter - 50 g
• fatty cream from 30% - 250 ml
• gelatin - 10 g
• water for gelatin - 60 ml

Method of preparation:

1. Beat eggs with sugar in a saucepan with a whisk.

2. Add starch and 50 ml of milk.

3. Mix thoroughly with a whisk to remove any lumps of starch.

4. Add the rest of the milk and put on a small fire.

5. Bring to a thickening, stirring constantly.

6. Add the butter.

7. Let the custard mass cool to room temperature under cling film.

8. Separately, whip the cream until soft peaks.

9. Heat the gelatin in the microwave or in a water bath.

10. Add the melted gelatin to the custard mass and beat with a mixer until smooth and homogeneous.

11. Add the cream to the custard base, beat with a mixer in several stages.

12. Assemble the cake: put half of the cream on the bottom cake, smooth it with a knife, put the filling over the cream.

13. If the cream is not dense enough, put the cake with the cream in the refrigerator for a few minutes, and then put the filling on it.

14. Next, put the second part of the cream and cover with another cake.

15. Press down lightly.

16. Leave in the refrigerator for 5 hours.

17. Sprinkle the cake with powdered sugar on top.