The Ukrainian apricot pie or pennik is vitamin-rich and easy-to-cook dessert.
Ingredients
Egg white 8 pieces
Apricots 500 g
Sugar 200 g
Dairy butter 0.5 tsp
Breadcrumbs 1 tbsp
Water 1 glass
Citric acid to taste
Stages of cooking
1
Rinse the apricots. Put them into the casserole, cover with water and simmer until they are ready (the apricots should soften).
2
Rub the cooked apricots through the sieve and combine them with sugar and citric acid.
3
Whip the egg white in stiff foam and carefully combine with rubbed apricots. Put the batter into the baking pan, brushed with butter and sprinkled with breadcrumbs.
4
Bake the pennik for 30 mins in oven preheated to 180C. The finished pennik could be dusted with powdered sugar.
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It is a very nutritious appetizer, which could substitute even the main course. As a rule, it is served portioned or separately, however it may be offered both hot and cold with toasts and baked potatoes.
It is one of the simple recipes for delicious and wholesome baked meat. The hot baked ham or buzhenina is a great compliment to any side dish, and the cold one will be a good meat starter during feats.
The hrechaniks with meat are soft, tender cutlets made with buckwheat and mince meat. So it can be served as a main course or a side dish. You can use any mince meat to your taste. The dish is usually served with either tomato or garlic sauce, and salad.
