EntrancePuff pastry filling. Purchased puff pastry puffs
Choose fillings for pies, puffs or puff pastry: cottage cheese, mushroom, meat, apple, cherry, banana, cheese or nuts.
- 2 tbsp butter
- 2 tablespoons vegetable oil
- 1 bulb
- 500 g fresh mushrooms
- salt pepper
Let's prepare the filling. In a skillet, heat 2 tbsp. tablespoons of vegetable oil and add 2 tbsp. tablespoons of butter. We lay the finely chopped onion, fry, salt and pepper. Add 500 g of finely chopped fresh mushrooms, simmer and add salt to taste.
Piece puff pastry roll out with a thickness of 2-3 mm and cut out circles with a round recess with a diameter of 8-12 cm. Put 2 teaspoons of the filling in the middle of each circle, seal the edges with a string.
Put on a baking sheet, grease with yolk and bake in a preheated oven at a temperature of 200-220 degrees Celsius for 15-20 minutes.
Recipe 2: Puff Pastry Pie Filling (Step by Step)
If your family loves pies, be sure to make this meat pie. Due to the addition of onions and potatoes to the filling, the pie turns out to be juicy and satisfying.
- Minced meat (chicken, etc.) - 500 g
- Potato - 250 g
- Onion - 100 g
- Garlic - 1 clove
- Egg - 1 pc.
- Yolk - 1 pc.
- Sesame seeds - 1 tbsp. l.
- Salt - to taste
- Ground black pepper - to taste
Let's prepare all the products for the potato-meat puff pastry pie.
You can take any stuffing. This time I used store-bought chicken. with beef or minced pork and beef the color of the filling will be more saturated, and the cake itself will be more high-calorie and satisfying.
Put the mince into a bowl. Add egg, salt and pepper to minced meat.
Pass the garlic through a press and add to the bowl with minced meat.
Peel the potatoes and grate on a medium grater.
Cut the onion into quarter rings. IMPORTANT: you can put more onions, it will add juiciness to the filling. Mix all the ingredients for the pie filling well.
If you have a large layer of puff pastry, cut it into two equal layers. Lay out one sheet of dough on a baking sheet.
Spread the potato-meat filling on the dough in an even layer.
We cover the filling with the second layer of dough and pinch the edges of the pie in a way convenient for you. Brush the top and sides of the pie with beaten egg yolk.
Sprinkle the top of the meat and potato pie with sesame seeds.
We send the baking sheet with the pie to the oven preheated to 180 degrees for 40-50 minutes.
Potato and meat puff pastry pie is ready. Cut the pie into portions and serve. The pie is good both hot and cold.
Recipe 3: Apple Filling for Puff Yeast Dough
How nice it is to please your loved ones on a day off, waking them up with an incredibly appetizing aroma of homemade pies. Lush yeast baking from puff pastry with delicious sweet and sour filling, will make your breakfast truly unforgettable. And apples, in addition to their taste, will benefit and enrich the body with vitamins. In this case, you will not have to work for a long time. So, the recipe for a dish called puff pastry pies with apples.
- Apples 3-4 pieces
- Sugar 180 grams or to taste
- Vanilla extract 1 tablespoon
- Corn starch 1 tablespoon
- Butter 60 grams
- Cream for greasing baking
- Flour for rolling
First you need to prepare the main ingredient - apples. We wash the fruits under running water and, using a special knife for vegetables or a regular one, remove the peel. Then we shift them to a cutting board, cut in half and take out the core with seeds. Next, cut the apples into cubes about 1 centimeter in size. And after that, put them in a deep plate or other container. In a small bowl, mix vanilla extract and water. Set aside the prepared mixture.
Next, turn on the temperature of the stove to an average level and put the pan on the burner. We take out the butter from the refrigerator, cut off a small piece from it and put it on the bottom of the pan. We distribute it evenly, and when it is completely melted, we shift the chopped apples. Fry them for 5 - 7 minutes, then reduce the temperature of the stove and add sugar.
Mix everything with a kitchen spatula so that the sugar evenly mixes with the apple slices. And after that, pour the starch mixture. Then mix everything again and fry the apples until the juice appears.
After the liquid begins to thicken, and the mass looks like jam, turn off the heat. With the help of a kitchen spatula, we shift our filling into a deep plate or other container.
Sprinkle a flat surface with a little flour. We take out two test sheets from the package. After that, we process the rolling pin with flour and begin to roll out the dough into a rectangular layer, no more than 4 millimeters thick. Then, using a knife, we cut the layer into squares with a side of 7 - 8 millimeters. And we put them aside. Next, roll out the second test sheet, in exactly the same way. We cut it into squares and proceed directly to the formation of pies.
Using a teaspoon, spread the filling on a test square, slightly shifting it from the center to the side.
Then we connect two opposite corners diagonally. At the same time forming a triangular pie.
So that our filling does not leak out, it is necessary to fasten the edges. To do this, pinch the edges of the formed pie with your hands.
Preheat the oven to 175 degrees Celsius. Line a baking sheet with baking paper. After, we put the pies at some distance from each other, so that during baking yeast dough could easily get up. Then pour the cream into a wide cup and, using a kitchen brush, carefully grease the surface of the pies.
Next, sprinkle the greased surface with sugar, while choosing the amount of this component according to your own taste. And after the pies are fully prepared, and the temperature has reached the set value, we remove the baking sheet in the oven. The pies will be baked for about 30 - 35 minutes, readiness is easy to determine visually, as soon as the surface is reddened and covered with a delicious crust, you can remove the baking sheet from the oven. At the same time, do not rush to immediately serve pastries, let it stand for a while and cool to room temperature.
When the pies are completely cool, you can serve them to the table. cook fresh tea or coffee and start your morning meal! Wherein this dish convenient because you can take it with you not only to work, but also to nature, having a picnic in the warm season. Bon appetit!
Recipe 4, step by step: sweet filling for puff pastry
- lemon - 1 slice
- walnut - 90 g
- raisins - 90 g
- butter - 60 g
- sugar - 80 g
- vanillin - a pinch
- egg - 1 pc.
Peel the walnuts from the shell. If desired, they can be dried for several minutes in the oven. Chop the prepared kernels with a knife or grind in a blender bowl to a state of fine crumbs.
Put the raisins and crushed nuts in a separate deep bowl. Soak the raisins ahead of time if needed.
Squeeze the juice from one medium slice of lemon, mix it with nuts and raisins.
Take the dough out of the freezer the day before and let it thaw a little. Roll out into a layer, keep in mind that rolling too thin is not appropriate here; when rolling, the roll may break.
Sprinkle the dough with granulated sugar (60 g).
Spread the filling evenly over the entire layer. By the way, you can always experiment here too, dry cherries, dry cranberries, candied fruits, dried fruits, chocolate drops will look good as a filling.
Then spread the delicious butter evenly over the filling.
Roll the prepared semi-finished product into a roll. Place it on the shelf of the refrigerator for literally 7-10 minutes.
Now cut the roll into small pieces.
Transfer them to a mold covered with tracing paper. Lubricate each roll with beaten egg yolk.
Sprinkle with leftovers granulated sugar and vanillin. Place in the oven for 35 minutes, temperature 170 degrees.
Recipe 5: Cherry filling for a large layer cake
Giving up dessert is incredibly difficult, and is it really necessary? The main thing is that pies and cakes are as natural as possible. And that means you have to bake your own. Puff pastry differs sharply from other types of dough - sand, yeast or "kefir". Moreover, the difference lies not only in the structure finished product but also in the technology of preparation.
The present puff pastry making it from scratch at home is a laborious task. Even experienced housewives with him can fail. Fortunately, nowadays it is not a problem to buy ready-made puff pastry in the store. This semi-finished product is used for baking puff tongues(such languages in Soviet time sold in any candy store), pizzas and various large and small pies. I suggest making a cherry pie.
- puff pastry (packing 450-500 g);
- frozen cherries - 250 g;
- starch - 2 tablespoons;
- sugar - 70 g.
Semi-finished product - puff pastry is sold frozen, and therefore the packaging should be left at room temperature and wait until it thaws.
Frozen pitted cherries are transferred to a container that can be put on fire.
Cherries are sprinkled with sugar.
A mixture of cherries and sugar is heated over a fire.
Starch is added, the mixture is mixed. This ingredient will provide a “bunch” of cherry jam, it will become thick and then “won’t run away” from the dough during the baking of the pie.
Jam is brewed, removed from heat, cooled (if you put hot stuffing, it will not fit well during baking).
Using a rolling pin (in general, such dough does not stick to the table and to the rolling pin, but for reliability, the surface on which it will be rolled out and the rolling pin are slightly lubricated sunflower oil odorless) two layers of frozen puff pastry are rolled out.
The work goes with one layer by cutting it into strips (the method of notching is clearly visible in the presented photo).
The resulting strips are thrown one over the other and together the “convergences” are slightly pressed so that the strips are connected in these places.
All strips are processed in this way.
A whole plate of puff pastry is taken, on which the seasoned cherry jam is laid out. The jam is evenly distributed over the dough.
The plate with jam is covered with a layer of puff pastry with cuts.
To connect the two layers and to prevent the "escape" of the filling during baking, the edges of the plates are pressed down with a fork.
This is done around the entire perimeter of the cherry pie - thanks to the fork, the junction of the layers will also look aesthetically pleasing.
A delicious cherry pie is baked from ready-made puff pastry at a temperature of 180 degrees. It remains to wait until the cake becomes golden, after which it can be removed from the oven.
All! Useful and tasty pie ready! Happy tea.
Recipe 6: Cheese Filling for Puff Pastry (Step by Step Photos)
- 1 egg for brushing;
- 2-3 tbsp. l. flour for working with dough;
- 1 st. l. white sesame (optional)
- 1 st. l. flax seeds (optional)
- 150 g of hard cheese;
- 150 g of Adyghe cheese.
Let's cook first cheese filling. To do this, grate the cheese, mix. Divide the cheese mass into 8 equal parts and roll each part into a ball.
Sprinkle a work surface with flour, lay out half of the puff pastry (I used ready-made square layers of dough). Cut the dough into 4 equal squares (see photo).
Put the cheese filling in the center of each square of the finished puff pastry.
Connect first one opposite corners,
then others.
Fold the remaining puffs in the same way. Line a baking sheet with parchment paper or a silicone mat and lay out the buns.
Preheat the oven to 200 degrees. Beat the egg with a fork, grease the puffs with egg, sprinkle with sesame seeds and flax seeds.
Bake in a preheated oven for about 20-30 minutes.
Lush and fragrant puffs with cheese from ready-made puff pastry can be served at the table.
Recipe 7: Banana Cottage Cheese Filling for Sweet Puffs
- cottage cheese - 280 g;
- eggs - 2 pcs.;
- raisins - 50 g;
- banana - 1 pc.;
- sugar - 2 dessert.l .;
- vanillin - a pinch;
- poppy - 1 dessert.l .;
- flour for dusting dough.
First of all, remove the dough (semi-finished product) from the freezer compartment so that it defrosts. Next, start the process of preparing the filling. If you have soft curd, just put it in a spacious container and mash with a fork. A coarse-grained product will have to be ground through a sieve in advance or to achieve the desired consistency and softness by beating in a blender bowl. Such cottage cheese will turn out to be more pliable and will easily lie down on the dough. Break one egg into the cottage cheese, mix it into the cottage cheese. Set the second egg aside for now, you'll need it later.
Then pour in the norm of granulated sugar. Just don't add too much sugar, or the puffs may spread during baking. Banana will give the necessary sweetness to baking.
Release the banana from the skin, finely chop the pulp, throw it into the curd mass.
Soak the raisins in hot water for 10 minutes in advance to make them softer, then rinse and put in a colander. At the end, send the raisins to the main composition. Stir the mixture carefully, it should not turn out to be very liquid so that it does not spread during baking, but it should be noted that a very thick filling will be poorly smeared over the dough. That is, its density should be medium.
When the filling is ready, take care of the dough - expand it, getting an even layer. Dust your work surface with plenty of flour, otherwise the dough will stick. Dust the surface of the dough with flour as well. Using a rolling pin, roll out the canvas a little, but not very thinly so that the blanks with the filling do not tear.
Then apply to the sheet in an even layer. curd mass, leaving empty spaces around the edges.
Roll the dough with the spread into a roll, being careful not to damage its integrity. Do not roll the roll very tightly, otherwise the filling may flow out of the sides.
Cut the roll with a knife, getting small pieces of the same size.
At the egg that was left, separate the yolk from the protein, chop the yolk, grease the surface of the blanks with a silicone brush. Sprinkle poppy seeds on top.
Preheat the oven.
Place the blanks on a baking sheet covered with a piece of parchment, load into the oven.
Approximate baking time is 20 minutes at 180 degrees.
As it turned out, this is not at all difficult, and the dough turns out much tastier and better than store-bought. Today we bring you some amazing puff pastry recipes. What can be made from puff pastry? Lots of different goodies! From simple puff "tongues" to gorgeous cake"Napoleon"; tube puffs, "envelopes", "corners", "roses"; stuffed with apples, cottage cheese, cheese, sausage, jam, chocolate, custard! This is the wealth of variations basic recipe homemade puff.
Depending on how you fold the dough and how you fill the formed products, each time you will get a new delicacy, to the delight and surprise of the household.
Bake everything puff products should be on a baking sheet sprinkled with flour, or covered with parchment for baking, at a temperature of 200-220 ºС. Readiness is easy to find out: baking is stratified, acquiring a golden color.
Roll out puff pastry 1 cm thick, cut into strips about 10 cm long, 3-4 cm wide. Twist in the middle to make a “bow”. Bake, transfer to a plate and sprinkle powdered sugar.
Probably, you often met delicious biscuits-ears in the store. It is easy to make it at home: roll out the dough 0.5 cm thick, sprinkle the cake with cinnamon sugar and fold the right edge first, then the left one with a roll to the middle of the cake. It turns out a double roll. We cut it into pieces 0.5 cm thick, lay out the “ears” on a baking sheet covered with parchment, and bake until cooked.
We cut the dough into squares, in the middle of each we lay out a non-liquid filling: pieces of apples, cherries, cottage cheese, or boiled eggs With green onions, or mushrooms fried with onions. We bend the squares of dough diagonally to make a triangle, and press along the perimeter with a finger, stepping back 1 cm from the edge: then the filling will not “run away” during baking, and the edges of the “corners” will delaminate nicely.
Can be made sweet or snack. Having rolled out the dough with a thickness of 0.5 cm, cut the cake into strips 15 cm long, 3 cm wide.
On the dough we lay thin semicircular slices of apples sprinkled with cinnamon sugar, or boiled sausage - so that the edges protrude slightly above the dough - and roll the dough into a roll. We fasten the roses with toothpicks and bake until golden.
You can sprinkle strips of dough with grated cheese or poppy seeds, then roll up - you get puff "snails".
5. Cheese sticks
Cut the cake 1 cm thick into strips, grease with a beaten egg, sprinkle with grated cheese. You can sprinkle with cumin or sesame seeds.
Having rolled out the dough into a 0.5 cm cake, cut out circles with a glass or a glass. We impose the filling, for example, boiled chicken fillet chopped and mixed with fried onions. We pinch the pies, press them a little, put them on a baking sheet with the seam down and bake until light golden.
To cook them, you will need special metal baking cones. We wind strips of dough 1 cm wide on them, slightly overlapping, and bake. Remove the finished cooled tubes from the cones and fill with cream: creamy, custard or protein.
8. Puffs "Croissants"
Roll out the dough into a circle 0.5 cm thick and cut into triangular segments, as for bagels. We put a non-liquid filling on the wide edge: berries, a piece of jam, nuts with raisins and honey, a piece of chocolate - and turn from the wide end to the narrow one. Dip the top side of the croissant into the beaten egg, then into the sugar. Put on a baking sheet and bake until golden brown.
As an alternative to small puffs, you can bake a large, spectacular layered cake! Roll out the dough 0.5 cm thick, cut into long, narrow strips (5 cm wide, the longer the better).
In the middle of the strips put the filling: grated cheese, mushrooms, minced meat. We pinch the edges and lay the resulting "tubes" with the filling in a spiral shape. Can you make a pie with different fillings by alternating them. Brush the top of the pie with beaten egg, sprinkle with sesame seeds or caraway seeds. We bake at 180-200 ° C until golden brown.
10. Napoleon
The most delicious and favorite puff pastry recipe! We roll out the dough into cakes 2-3 mm thick, according to the size of the baking sheet (and so that the thin cake does not tear, it is more convenient to roll it out immediately on floured parchment), pierce the cakes in several places with a fork and bake every 15-20 minutes. Finished cakes coat with custard, sprinkle the cake with crumbs and leave to soak for 3-4 hours.
See also our recipe with detailed photos
Now you know how at home and know a lot of new interesting recipes! Which one will you try first?
Beef liver for pies should be fresh, dark cherry in color with a slightly sweet smell. characteristic feature This valuable offal is a transparent thin film that covers the entire outer surface of the liver. Soak it in cold water for 30 minutes before cooking. During this time, the surface film will turn white and bitterness will go away. The film must be carefully separated by prying off the edge with a sharp knife. After that, the liver should be cut into small cubes. You can pre-put in the freezer for 30 minutes, then it is more convenient to cut
Chop the onion, sauté in preheated vegetable oil. 
The bow should become translucent. 
Then you need to add chopped liver to it. 
From contact with hot frying pan, it will gradually change the burgundy color to gray. The pieces must be stirred often so that they are stewed evenly.
When the liver loses its original color, salt, pepper and remove from heat. You can’t keep it on the stove for a long time, because this capricious offal can become tough. 
Puff pastry for bags should be rolled out into a layer 3-4 mm thick. In order not to stick, it must be sprinkled with flour on both sides. 
Cut into squares with a side of 10 cm. 
Place 1 tablespoon of chilled filling in the center of each. 
Gather the edges of the square and squeeze tightly, giving the pies the shape of bags. Then brush them with egg yolk. 
Puff pastry bags with beef liver you need to arrange at a distance of 3 cm from each other on a baking sheet covered with parchment. They should be baked at 200 degrees for 25-30 minutes.
Step 1: prepare the flour with salt.
First of all, we need to sift the flour. Thanks to this process, our dough will turn out tender and soft. Also, lumps will not form in it, which is also important. So, pour the flour with salt into a sieve and sift over a large dry bowl.Step 2: prepare the butter.
Put the butter on a cutting board and use a knife to cut off a common piece 75 grams. We move most of it on a saucer and put it in the refrigerator for a while.
Put a smaller piece in a Turk and put on medium heat. Stirring constantly with a tablespoon, bring the oil to a liquid state. Immediately after that, turn off the burner, and set the container aside with the help of kitchen tacks. Let the melted butter cool down a bit.
Step 3: prepare the puff pastry.
Pour clean water into a bowl with sifted flour mass in a thin stream, and then melted butter. With clean hands, knead a dense elastic dough.
Attention: when the mass becomes viscous, we shift it to the kitchen table, sprinkled in advance with a small amount of flour. Continue kneading the dough for 1-2 minutes until it stops sticking to your hands.
Now we form a ball from the mass, wrap it in cling film and put in the refrigerator to infuse for at least for 40 minutes.
After the allotted time has elapsed, put the butter on the kitchen table and, using a rolling pin, break it into a thin layer with a thickness of about V 1 centimeter. Try to immediately give the component a square shape.
Now we take the dough out of the refrigerator, free it from the cling film and put it next to the butter on the kitchen table, crushed wheat flour. Roll it out into a thin rectangle shape. For 1/2 part Gently pour in the broken butter. Attention: while the component is still cooled, this should be easy to do. We cover the butter with the second half of the dough and, using a rolling pin, lightly beat off and immediately roll out the layer in one direction.
Now lightly sprinkle the dough with flour and fold a rectangular cake three times.
We beat everything again and roll it out in one direction. We repeat this procedure 2-3 more times depending on how much you want your pastries to be puffy.
Next, wrap the dough in cling film and put it in the fridge to infuse. for 1 hour. After the allotted time, I recommend repeating everything from beginning to end and so only 2 times with a break in 60 minutes. Everything, puff pastry is ready, so you can proceed to the process of forming and baking puffs.
Step 4: prepare puff pastry puffs.
Today you can cook a lot of dishes from puff pastry. This is primarily a sweet and savory pastry. The most famous puff called "tongues". It is prepared without a filling at all, but it turns out tasty, tender and crispy. So let's get started! Turn on the oven and heat it up to the temperature 200 °С. In the meantime, on the kitchen table, crushed with a small amount of flour, lay out a piece of puff pastry that we prepared earlier.
Using a rolling pin, roll it into a thin layer and immediately chop with a knife into small strips. We cut each segment across with medium squares, and then, if desired, with triangles. Do not forget to sprinkle each piece with sugar. Attention: the smaller the puff, the tastier, because it can be immediately dipped in liquid honey or condensed milk and eaten in one fell swoop.
Now put the pieces of dough on a baking sheet moistened with plain cold water, and put on the middle level in a preheated oven. Bake puffs for 10 minutes until a ruddy color is formed. After the allotted time, with the help of kitchen tacks, we take out the container from oven and leave it aside. Let the pastry cool slightly. Then transfer it to a serving dish.
Another option is to prepare puffs with filling. It can be jam, cottage cheese, mixed with chopped dried fruits (raisins, prunes, dried apricots), vegetable stew, chopped meat(both raw and fried with onions), stewed mushroom pieces and more. In general, whatever the filling, it should not be very wet (so that the dough does not spread during the baking process) and in a small amount. So, put our puff pastry on a floured kitchen table and roll it into a thin layer with a rolling pin. Then, using a knife, cut the cake into squares of length about 8-10 centimeters.
In the center of each piece, lay out the filling and wrap it with a rectangle or triangle. We press the open edges with a fork so that the seams do not open during baking. We spread the puffs on a baking sheet, greased with a small amount of vegetable oil, and put on the middle level in the oven.
Cooking baking at temperature 200 °С during 10–15 minutes until a golden crust appears on the surface. Important: Cooking time depends on what kind of filling is inside. If it is already ready, then the above minutes are enough. If it's raw, then it's worth adding a little more time. For meat - 30 minutes, for cottage cheese with egg - 20–25 , for vegetables - 15–25 . At the end, turn off the oven, and take out the baking sheet with the help of kitchen gloves and set aside. When the puffs have cooled slightly, you can call everyone to the dessert table.
Step 5: Serve the puff pastry.
Put ready, still warm puff pastry puffs on a special plate and serve to the dessert table along with tea, coffee and other hot drinks. Baking turns out very tasty and tender, even if there is no filling in it.
Enjoy your meal!
Before baking, the "tongues" can also be brushed with beaten egg yolk and sugar;
Puffs can be given any shape. For example, round, square, rectangular, roll. Put the dough into cupcake molds and bake with baskets, in which you can add any filling afterwards, for example, jam or berries mixed with sugar;
Use only flour for puff pastry premium, finely ground and proven trademark. Butter is the best to use home cooking, then the pastries are not only very tasty, but also soft, layered.
The world of sweets is a whole galaxy. There are star clusters in it, large and small planets, countries, regions, cities and even hidden streets, consisting of their secrets, secrets and bold experiments. And the good old culinary traditions live there. Traveling around big planets and quiet streets is always exciting. Even if it seems that you have already been here, and seen everything, and tried everything. There is always something for new discoveries.
Today we will travel to the Puff Pastry Baking star system. Let's find a planet in this system" sweet pastries from ready dough". And our tour has begun!
The main goal of our journey is to find recipes so that relatives and friends will be amazed by our talent and recognize us as the Great Culinary. But at the same time, to make each delicacy so that it takes us very little time, literally a teaspoon, and a pinch of strength, and so that for the filling there is all the simplest and often found in our bins.
Although you and I will prepare our culinary masterpieces from the finished dough, I want to clarify for reference that there are a huge number of varieties of puff pastry: yeast, French yeast-free, Danish, unleavened, soda, etc. Buying in the store ready dough, clarify. This will help you find the right recipe. And I'll try to suggest recipes for different types test.
Yeast-free puff pastry
Eastern sweetness
The secret of this recipe is the combination of nut-honey filling and crispy dough. Everything is simple, but in the end the dish resembles an exotic oriental sweetness.
Ingredients:
- Yeast-free puff pastry - 1 pack (500g);
- Nuts - 400 gr (you can take any, to your taste);
- Honey - 2-3 tablespoons;
- Sugar - 1 tbsp;
- Butter - 50 gr;
- Egg (yolk) - 1 pc.;
- Cinnamon - for dusting.
- Try to chop the nuts finely and fry a little. If you use walnuts, it is better not to fry - they will be bitter. Just chop.
- While the nuts are hot, mix them with honey and sugar. Add cinnamon. Mix everything well and let it brew a little so that the nuts are saturated with the aroma of cinnamon and honey.
- The dough for the convenience of working with it, divide into several parts.
Roll out each part well. The thickness should not be more than 5 mm. - Before laying out the filling, grease each layer with melted butter.
- Put the filling and spread evenly over the dough.
- Here attention! Layers of dough can be stacked one on top to make a pie or cakes if the pie is cut into pieces before baking. But you can twist the rolls. Each hostess decides for herself, taking into account her mood and family preferences.
- We roll the roll. Grease the top of the roll with beaten egg yolk.
- Bake rolls at a temperature of 250 degrees for 20 minutes.
Due to the puff pastry, nuts and honey, the roll will look like baklava. But for the manufacture of baklava, a different dough is used.
Apple puffs
These are open buns. That is, apples on top will decorate them.
Ingredients:
- Dough - 300 g;
- Apples - 2 pcs.;
- Jam - apricot or jam - 60-70 g;
- Egg - 1 yolk;
- Water - 30 g.
- We prepare the dough. Defrost and roll it out. We cut into 4 parts, each of which is a rectangle 15 by 10 cm.
- Peel apples, remove seeds. Cut into thin (no more than 0.5 cm thick) slices.
- Dilute the jam with water and put on fire for 2 minutes. Then we pass it through a sieve.
- We cover the baking sheet with parchment and lay out the blanks on it.
- We retreat 1.5 cm from each edge, put apples overlapping on each blank in the middle. Lubricate them with jam. And grease the dough with yolk.
- We put in an oven preheated to 180 degrees for 10-15 minutes.
- Lubricate the finished buns with jam.
Unleavened dough (phyllo)
We are all familiar with pasties. Did you know that this type of pies belongs to the great family - burek or burekas. And in this family there is one "careless relative." And he is negligent because he is ... sweet. Yes Yes! Bureks exclusively with savory filling. And only the Greek galaktoboureko somehow became a dessert.
Ingredients:
- Puff pastry - 450 g (10 sheets);
- Sl. butter - 250 g
For cream:
- Semolina - 150-170g;
- Milk - 0.5 l;
- Sugar - 250 g;
- Sl. oil - 50 g;
- Eggs - 4 pcs.;
- Vanilla.
For syrup:
- Water - 400-450 g;
- Sugar - 800 g;
- Lemon zest - from 1 pc.;
- Honey - 2 tbsp. l.;
- Vanillin.
- Syrup is boiled first. Pour the dish only with the cooled syrup.
Mix all ingredients (except honey) for syrup. Bring to a boil while stirring. When sugar dissolves completely, set aside, add honey. - Now you need to prepare the cream:
Separate the yolks from the whites.
Beat whites (50g) with sugar until peaks. - Beat 50 g with yolks until thick.
- Gradually adding the meringue to the yolks, gently mix everything.
- Boil the milk with the rest of the sugar.
- While stirring, gradually add semolina and vanilla.
- Reduce the heat under the pan and cook until the consistency of thick sour cream.
- When the semolina is cooked, remove from the stove and add oil.
- Mix semolina and egg mixture. Stir so that foam does not form.
- Grease a baking sheet with oil.
Lay out 5 sheets of dough gradually, sprinkling them with melted butter.
Interesting! Such subtlety as drizzling rather than oiling the sheets makes the dough crispier.
- Pour the cream over the dough. And on top of the remaining 4-5 sheets. And spray them again.
If the oil remains, pour it on top, after making small cuts in the upper layers of the dough. - Bake 60 min. at 160 degrees.
- Drizzle hot pie with cold syrup and let it soak
This is a kind of galaktoburek. Since a real Greek dessert uses a different dough, not filo.
Tubes with protein cream
Dream and love since childhood. Did you know how easy it is to make them? If there are metal tubes at home, then you are half an hour before your dreams!
Ingredients:
Cooking:
Important! If there are no metal forms, you can use thick paper. Make tubes out of it, and fix the edges with a stapler.
You can decorate this dessert with powdered sugar.
sweet pizza
No wonder the pizza is sweet. No. That's just. What should be the filling and sauce to make the dish juicy?
Ingredients:
For sauce:
For filling:
Cooking
Grind the apple in a blender until puree.
Mix sour cream and condensed milk.
Mix the third part of condensed milk with an apple.
Yeast puff pastry
Layered buns with chocolate
The beauty of this recipe is that there is no hassle with it. It is only necessary to wrap the chocolates so that they do not leak out when they melt in the oven. And that's it!
Ingredients:
Cooking:
Can be used different ways"packaging" of chocolates.
Main! Retreat from the chocolate bar to the left and right, top and bottom by 0.5 cm.
There is another option for folding - as in . I'll copy a photo from a nearby recipe to show this principle. Only instead of cherries - pieces of chocolate. If you briefly describe the method, it turns out like this: roll out the dough into a circle, divide it into equal triangles, put the filling on the wide edge and roll it up, starting from the wide edge.
Preheat the oven to 180 degrees. Lubricate the baking sheet. We put chocolate rolls on it. And send it to the oven for 25-30 minutes.
They can be served both hot and cold.
Chocolate can be absolutely anything: milk and black, with or without filling. You can even use candy.
Tongues with crumbs
simple and unusual recipe. Where the "baby" is not only a decoration, but also a great addition to the taste. By the way, you can simply sprinkle the tongues with sugar ().
Ingredients:
Cooking
That's the beauty of puff pastry. That it is delicious baked in itself. And if you “decorate” it with the original crumb, you can get a delicacy.
Snails with raisins
Ingredients:
We are preparing:
Oven - preheat to 200 degrees;
Dough - defrost;
Baking tray - cover with parchment paper;
Raisins - soak in hot water, then dry on a towel.
Snails with raisins can be prepared in another way: cook custard(1/3 serving), grease a sheet of dough with cream and only then lay out the raisins and roll the roll, you get a delicate filling.
More more recipes in the video on my channel:
Ingredients:
For cream:
How to cook:
Bring milk with sugar to a boil. Sprinkle a little bit of mango. Be sure to stir while doing this.
Semolina thickens, so it's time to add the grated zest. Remove from heat and add oil.
Once the cream has cooled slightly, add the eggs. Thoroughly mixing the cream after each of them.
One and the other edges of the dough should protrude beyond the shape.
Ruddy cake with snow filling can be served at the table.
10 most simple and incredible delicious recipes from the world of Puff pastry are ready to decorate the holiday and everyday life of your family.
On my You Tube channel step by step recipe puff yeast dough, from which you can make croissants, puffs with jam, cheese, chicken ... I suggest taking note of this simple method and comparing the taste of purchased puff pastry with homemade! You will feel the difference.
I hope you enjoyed the puff pastry recipes, and some ideas will take root in your kitchen. I wish you successful experiments and sweet tea parties!
I look forward to your feedback, comments, photos of finished baking.
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