What to do with ready-made puff pastry. Recipes for puff pastries from ready-made puff pastry
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-made 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 we will prepare our culinary masterpieces from ready-made dough, for reference, I want to clarify that there are a huge number of varieties of puff pastry: yeast, French yeast-free, Danish, unleavened, soda, etc. When buying ready-made dough in the store, check. This will help you find the right recipe. And I will try to suggest recipes for different types of dough.
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, on each blank in the middle we lay apples overlapping. 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! Boureki 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:
You can use different ways of "packing" 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
A simple and unique 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 also be prepared in a different way: prepare custard (1/3 serving), grease a sheet of dough with cream, and only then put raisins and roll, you get a delicate filling.
If you love pastries with raisins, take note of the recipe.
Everything simple is brilliant! I propose to check the truth on these recipes!
Roll with cream and jam
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 of the most simple and incredibly 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 there is a step-by-step recipe for puff pastry 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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Puff pastry is an ingenious product that is sold in any store. With him, any woman will become a wonderful hostess with golden handles. It is only necessary to pamper seven puffs of ready-made dough more often.
Ready-made puff pastry - general principles of preparation
The store sells plain and yeast puff pastry. Products will differ in splendor, but both products are perfect for home baking. The dough is most often frozen, it is first taken out and allowed to lie warm. Then the layer is rolled up to the desired thickness, cut, and products are formed with different fillings.
What are puffs made with:
Meat, chicken, fish, sausages;
Vegetables, mushrooms;
Fresh and dried fruits, berries;
Cottage cheese, cheese, other dairy products;
Ready-made sweets: chocolate, marshmallows, marmalade.
Puffs are molded in different shapes: squares, rectangles, envelopes, make rolls or bagels. The type depends on the filling used and personal preferences.
Puff pastries are baked at a temperature of 200-220 degrees. But in many respects the choice of parameters depends on the filling. Meat products take longer to cook, therefore, the temperature must be lowered so that the dough does not burn.
Recipe 1: Puff pastry with cheese
Cheese puff is a simple, quick and very tasty pastry. The preparation of the filling takes only a few seconds. Cheese can be used any and even processed, hard cheese is indicated in the recipe.
Ingredients
0.5 kg of dough;
0.17 kg of cheese;
Cooking
1. Defrost the dough on the table at room temperature. You can get it the day before, but then leave it in the refrigerator.
2. Expand the layer, roll up to a thickness of 3 millimeters.
3. Cut into squares with sides of 10 centimeters.
4. We rub any hard cheese with large chips.
5. Combine the egg with a spoonful of water and beat well.
6. Lubricate the dough squares with an egg, it is convenient to do this with a wide brush.
7. Put the filling on one square, cover with the second and fasten the edges together. For beauty and greater strength, you can walk along the perimeter with a fork. Puffs will turn out with ribbed edges.
8. We throw the products on a baking sheet.
9. Lubricate the top with the same egg, send to bake.
Recipe 2: Puff pastry puff pastry with apples
Variant of apple puffs from puff yeast dough. According to the recipe for the filling, fresh fruits are used. But you can always deviate from the rule and use jam, mashed potatoes, compote apples.
Ingredients
0.3 kg of dough;
2 apples;
0.3 tsp cinnamon;
3 spoons of sugar.
Cooking
1. We immediately deal with the filling. We cut the apples into cubes, add sugar to them along with cinnamon.
2. Transfer to a microwave-safe bowl and heat for 2 minutes at maximum power. Cool down.
3. We roll the dough, the layer should not be too thick.
4. Divide the dough into squares, any size. Brush the edges around the perimeter with egg.
5. We distribute the filling between the puffs, pinch the edges obliquely to make triangles.
6. Transfer to a baking sheet. Remember that yeast dough and pastries will increase in size.
7. Lubricate, bake.
Recipe 3: Puff pastry with meat
Products in taste and appearance are very reminiscent of Uzbek samsa, but they are prepared many times easier and faster. For such puffs from the finished dough, you can take any meat, poultry.
Ingredients
2 onion heads;
500 grams of dough;
300 grams of minced meat;
3 yolks;
Spices, garlic, herbs.
Cooking
1. We take out the dough, while it thaws, we are engaged in minced meat.
2. Finely chop the onion, send it to the twisted meat, add spices, if desired, a little garlic, chopped greens. If the meat is not fatty, then you can add a little lard or butter. Add two yolks.
3. Roll out the dough as thin as possible, cut into large squares of 15-20 centimeters.
4. We spread the filling.
5. Lubricate the edges of the layers with yolk and sculpt triangles.
6. Send to a baking sheet, grease the top with yolk, you can sprinkle with sesame seeds.
7. Meat puffs are baked at a temperature of no more than 180 degrees for an average of 40 minutes.
Recipe 4: Puff pastry puff pastry with cottage cheese and raisins
For such puff pastry puffs, you can use not only ordinary cottage cheese, but also a ready-made mass with raisins, candied fruit, chocolate and other additives. In this case, nothing but the egg can be added to the filling.
Ingredients
1 pack of dough;
0.4 kg of cottage cheese;
50 grams of raisins;
Cooking
1. We wash the raisins, let them stand for a while in water for swelling and softness of the grapes.
2. Grind cottage cheese with sugar, the amount of sand to taste. Add vanilla, break an egg into the filling, throw in raisins. Mix thoroughly.
3. Roll out the dough with a rolling pin to a thickness of three millimeters. We cut squares of 12-15 centimeters, just cut the layer in such pieces so that there is no waste.
4. Beat one egg that is left.
5. Lubricate the edges of the squares.
6. Put the curd filling, fold in half. We pass along the edges of the resulting rectangles with a fork to securely fasten the dough.
7. Put in the oven, bake until golden brown (170 ° C / 20 minutes)
Recipe 5: Puff pastry with cherries
According to this recipe, you can cook puffs not only with cherries, but also with any other berries, such as strawberries, cherries, raspberries. So that the juice does not flow out, does not flood the entire baking sheet and does not burn, we resort to little tricks.
Ingredients
1 sheet of dough;
300 grams of berries;
3 tablespoons of starch;
3 spoons of sugar;
2-3 white crackers;
Cooking
1. We take out the bones from the berries, immediately throw them into a bowl.
2. Add starch with sugar, stir.
3. We take white crackers, preferably vanilla or from a long loaf. If there is nothing like that, then breadcrumbs will do. Pound with a rolling pin or grind in other ways.
4. Roll out the dough in a thin layer. Cut into squares of arbitrary size.
5. Sprinkle each square with crackers, try not to pour on the edges.
6. Put the cherry filling on the half, cover with the second part and pinch the rectangles.
7. With a sharp knife on top, we make several deep cuts so that the berries look out.
8. Transfer the puffs to a baking sheet, brush with egg, bake (200 ° C / 15 minutes).
Recipe 6: Puff pastry puff pastry with ham and cheese
The recipe for puffs with cheese and ham, which are ideally combined with each other. The variety of ham, fat content and other indicators do not matter, as does the type of cheese.
Ingredients
0.5 kg of dough;
0.15 kg of cheese;
0.25 kg of ham;
Egg, cumin, flour.
Cooking
1. Cheese and ham cut into thin rectangles.
2. Sprinkle the table with a little flour, roll out the dough in a thin layer. Cut into small rectangles, a little more pieces of ham and cheese.
3. Lubricate the edges of the rectangles with an egg.
4. Put a piece of ham on one rectangle, cheese on top. Cover with an empty piece of dough, pinch the edges.
5. We shift to a baking sheet, coat the top with an egg, sprinkle with a pinch of cumin. We bake in the oven (200 ° C / 15 minutes).
Recipe 7: Cheese puffs from ready-made beer dough
A variant of very simple, but tasty puffs for beer. You will need yeast-free dough, the amount of all ingredients is arbitrary, but you need a little cheese.
Ingredients
A little sesame.
Cooking
1. Roll out the melted dough thinly, as it turns out. We cut into triangles, rectangles, stripes or any other figures.
2. Finely rub the cheese.
3. Lubricate the pieces of dough with an egg, you can take a wide brush and just go through.
4. Sprinkle with salt.
5. Top with finely grated cheese on top of the dough. You don't need much, otherwise everything will flow. You need a light and thin crust.
6. Sesame is used for cheese. You can take any nuts, seeds, or skip this step altogether and make just salty cheese puffs.
7. We put it in the oven at 220, fry it to an appetizing color.
Recipe 8: Puff pastry puff pastry with sausage in a pan
A variant of very simple and quick sausages in puff pastry, which are fried in a pan. A great option for those who do not want to turn on the oven or wait for the oven to heat up.
Ingredients
A little bit of cheese;
Sausages.
Cooking
1. Roll out the dough, cut into elongated rectangles.
2. Put a sausage and a small strip of cheese on each piece. You can cook just with sausage without cheese.
3. We pinch the edges of the dough, you can leave the ends open. We do what we like best.
4. We heat up a layer of oil so that the sausage is half buried in it.
5. We spread the stuck together puffs and fry until the dough is golden brown on both sides.
6. We spread the finished puffs on paper napkins to remove excess fat from the surface.
Recipe 9: Puff pastry with chocolate
A variant of mouth-watering puffs from ready-made dough for a sweet tooth. You can take dark or milk chocolate, a tile with nuts, raisins is suitable. As an alternative, you can use Nutella-type chocolate paste, it turns out delicious with boiled condensed milk.
Ingredients
Test sheet;
Chocolate bar;
Spoon of water;
Cooking
1. Cut the rolled dough into elongated rectangles.
2. Beat the egg with a spoonful of water. Lubricate all the dough at once.
3. Open the chocolate, break it into cubes.
4. Put each cube on a rectangle and twist the roll.
5. We shift it onto a baking sheet, be sure to cut it down, lightly press it with your hand so that the puff does not unwind.
6. Lubricate the top, bake until the dough is ready, about 12 minutes at 200.
7. Remove from the oven, cool. Sprinkle chocolate chips on top with icing.
Purchased dough does not like re-freezing. Therefore, you need to get a certain amount of product from the freezer and thaw. If there are surpluses or trimmings, then you can simply cut them into pieces, sprinkle with sugar and bake small shortcakes.
Can you make puff pastry? It can be prepared ahead of time and frozen. There will always be a homemade semi-finished product for sweet and salty pastries at hand.
Puff pastry itself is dry and it is undesirable to keep it in a draft for a long time. When gluing different parts, it is desirable to lubricate the joints. To do this, use an egg, milk or plain water.
The dough itself is tasteless, but this is easy to fix. If the filling is with meat, sausage and other salty ingredients, then spices can be added to the egg for lubrication, for a crust you can crush the puff with cheese. If the filling is sweet, then the finished products are sprinkled with powder, cinnamon, and sprinkled with honey glaze.
A sharp knife is the main assistant when cutting puff pastry. It won't crumple layers or interfere with fluffy edges.
If fillings from berries or fruits are laid in the puff, but cuts or punctures must be made on the surface. They are needed to release steam and maintain the shape of products.
What can be prepared from puff pastry: TOP 10 recipes from the magazine website
Puff pastry dishes are very popular and present in almost every European cuisine. Of course, it is difficult to talk about the beneficial properties of puff pastry, since it is very high in calories. However, in a small amount, dishes from this type of dough will not harm almost anyone. So, the classic puff pastry recipe includes a very small amount of ingredients.
In order to prepare puff pastry, it is enough to mix the required amount of softened butter or margarine with flour, water and salt. Next, you just need to knead the cool dough and cool it a little. Puff pastry is ready to prepare a wide variety of culinary masterpieces. The following collection of recipes is just presented for lovers of cooking a variety of dishes from this type of dough.
Puff pastry recipes
Recipe 1.
Ingredients: 6 layers of puff pastry, 3 medium carrots, 3 onions, 5 eggs, 200 g of hard cheese, 250-300 g of canned tuna, mayonnaise and salt to taste, 2-3 tbsp. vegetable oil, parsley for decoration, olives and olives for decoration.
Lubricate the finished puff cakes with a little mayonnaise. Transfer the tuna from the jar to a plate and mash well with a fork until smooth, add a small amount of mayonnaise. Peel onions and carrots. Finely chop the onion, and grate the carrots on a fine grater. Next, fry the vegetables separately in vegetable oil until tender. Add a little mayonnaise to the fried vegetables. Boil the eggs, and then separately grind the protein and yolk with a small amount of mayonnaise. Grate hard cheese on a medium grater and also mix with mayonnaise. Each type of filling, except for cheese and fish, a little salt and pepper to taste. Next, you need to grease each finished puff cake with the resulting fillings. Spread the tuna filling evenly on the first cake, spread the carrot filling on the second layer. Spread the onion on the third cake, and the yolk on the fourth. Next comes the cake with protein, and grease the top layer with cheese filling. Cut olives and olives into half rings, and then lay them out so that they resemble bees in a clearing. Insect wings can be made from parsley leaves, and antennae from small pieces of olives. Send the salad for several hours or overnight in the refrigerator to soak the cakes. Level the finished soaked snack cake with a sharp knife and cut into portions before serving.
Recipe 2.
Ingredients: 500 g puff pastry, 0.5 cup carrot juice, 1 tbsp. tomato paste, 400 g chicken breast, 2 fresh cucumbers, 2 eggs, 1 onion, dill, mayonnaise to taste, lettuce for decoration.
Thinly roll out the finished puff pastry and cut it into strips with a width of 1 cm. Take a pastry cone, carefully wrap the strips of puff pastry around it, imitating a carrot. Place the resulting carrots on a baking sheet, previously covering it with parchment paper. Mix the tomato paste with carrot juice and brush the puff “carrots” with the resulting mixture. If you wish, you can take food coloring, dissolve it and grease the dough with it. Send the "carrots" to the oven to bake until cooked, it will take about 15-20 minutes. Now prepare the filling for the "carrots". To do this, grate the eggs on a coarse grater, carry out the same manipulation with cucumbers. Boil the chicken breast until tender and cool, then disassemble into fibers and cut into small pieces. Mix all the ingredients, add finely chopped dill, and then salt and pepper to taste. Lubricate everything with 2-3 tablespoons of mayonnaise and mix thoroughly again. Now transfer the resulting salad to a pastry bag with a wide hole and fill it with ready-made puff “carrots”. Put the finished “carrots” on a plate and garnish with lettuce leaves so that they resemble carrot tops.
Recipe 3. Meatballs on skewers with puff pastry
Ingredients: 300 g meat march, 1 tbsp. pine nuts, 2 tbsp. soy sauce, 1 onion, 1 clove of garlic, 200 g of ready-made puff pastry, salt and pepper to taste.
Peel the onion and pass through a meat grinder or grind it in a blender, and then add it to the minced meat. In minced meat, also add soy sauce, minced garlic, pine nuts, pepper to taste. Stir well and put in the refrigerator for half an hour. After that, form beautiful round meatballs with a diameter of no more than 3 cm from the minced meat. Roll out the puff pastry thinly and cut into strips about 3 cm wide. Take long wooden skewers and string snake-shaped dough and meatballs alternately on them. Next, send the products to bake until cooked at a temperature of 180 degrees. This will take approximately 25-30 minutes. Before serving, place the skewers on serving plates and garnish with lettuce leaves.
Recipe 4.
Ingredients: 500 g of puff pastry, 100 ml of milk, 200 ml of 30% fat cream, 250 g of green peas, 3 eggs, 10 g of starch, 50 g of parmesan, 100 g of bacon, 1 bunch of herbs, salt and pepper to taste.
Grease a baking dish with butter and lightly sprinkle with flour. Preheat the oven to 180 degrees. Defrost puff pastry and roll out to size. Then place the dough into the mold. Using a blender, grind green peas with a little milk. Mix the rest of the milk with the cream and bring to a boil. Then add the pea puree to the hot milk mixture, mix everything well. Next, add finely chopped greens, starch and eggs to the milk-pea mixture. Grate the cheese on a fine grater and also add to the pea mixture, salt and pepper to taste, and then mix everything thoroughly. Cut the bacon into thin slices and fry in a pan without adding vegetable oil. Arrange the bacon slices in the batter and then pour the milk-pea mixture over everything. Bake until cooked through for about half an hour.
Recipe 5.
Ingredients: 900 g puff yeast dough, 300 g minced meat, 1 egg, 1 small onion, salt and pepper to taste.
Remove the puff pastry from the freezer and defrost. Meanwhile, prepare the filling. To do this, mix the minced meat with finely chopped onion, then add the chicken egg, salt and pepper to taste. Mix all ingredients thoroughly. If the minced meat is too dry, then add a little water or milk for extra juiciness. Roll out the puff pastry, but not too thin. Cut into squares about 10x10 cm in size. Place a tablespoon of the filling in the middle of the puff pastry square. Pinch the pies with an envelope, while carefully fastening all the edges so that the juice from the pies does not flow out during baking. Send the envelopes to the oven preheated to 200 degrees and bake for about 20 minutes. 5 minutes before readiness for a golden crust, brush the pies with beaten egg yolk using a culinary brush.
Recipe 6.
Ingredients: 2 layers of puff pastry, 300 g minced meat, 150 g rice, 1 onion, 1 egg, salt, pepper and other spices to taste.
Salt and pepper the minced meat, and add other spices to taste. In this form, leave the minced meat for half an hour in a cold place. Rinse rice thoroughly under running water and boil until half cooked. Peel the onion and chop finely. In the next step, fry the onion until light golden brown. Next, mix the minced meat with onions. Roll out the softened puff pastry to size. Next, transfer the dough into a mold. From the edges of the dough, make small sides, and around the entire perimeter, make punctures with a fork. Put the filling on one layer of dough, and cover the top of the cake with the other layer of the same cake. Pin the edges carefully. Beat the yolk and brush it on the cake with a pastry brush. Send to the oven to bake until cooked at a temperature of 220 degrees.
Recipe 7.
Ingredients: 250 g puff yeast dough, 3 tbsp. hazelnuts, 3 tbsp. walnuts, 6 tsp honey, 1 tsp dried apricots, 1 tsp prunes, a quarter of an apple, the yolk of 1 egg, 1 tbsp. butter, flour for rolling out the dough.
First, pour dried fruits with boiling water for half an hour. Remove the puff pastry from the freezer and leave at room temperature until softened. Roll out the layers of puff pastry into cakes no more than 3 mm thick. Cut the resulting dough into squares about 10x10 cm in size. Grease metal cupcake tins liberally with butter. Place one square of dough into the mold, and then place another on top to create a basket shape. Put the molds with the dough in the oven preheated to 180 degrees for 4-5 minutes. To prevent the dough from rising in the middle, put beans in each basket before you fill them with stuffing. Wash the apples and cut into small slices. Finely chop softened dried fruits. Grate 3-4 walnuts and then mix them with dried apricots and prunes. Meanwhile, take the baskets out of the oven and take out the beans. Put nuts and dried fruits in baskets of your choice. Place an apple slice inside each basket and sprinkle some honey on top. Grease the baskets with beaten yolk and send to bake in the oven for another 12-15 minutes.
Recipe 8.
Ingredients: 800 g puff pastry, 1 kg apples, 3 tbsp. butter, 2 tbsp. sugar or honey, 0.5 cups of walnuts, vanilla and cinnamon to taste, powdered sugar for decoration.
Soften puff pastry at room temperature. Roll out layers of dough into a future cake with a thickness of no more than 0.5 cm. The width of the rolled layer should be approximately the size of the baking sheet on which you will bake the strudel. Rinse apples under warm water, peel and pit. At the next stage, cut the apples into thin slices, transfer to a deep plate, then add sugar and a small amount of butter there. Mix the apples, transfer to a metal container and put on the stove. Simmer the fruit until soft, stirring constantly. Grind the nuts with a blender and mix with cinnamon and vanilla. Add nuts to apples and mix well. Spread the apple-nut mixture in a thin layer on the rolled out buttered dough. Wrap the dough with the filling in a roll, remembering to carefully fold the edges so that the filling does not end up on the baking sheet.
Recipe 9.
Ingredients: 2 sheets of puff pastry, 2 bananas, 1 tbsp. cocoa, 50 g sugar, 1 tbsp. butter, 1 tbsp. starch, powdered sugar for decoration.
Start by defrosting the puff pastry. Next, peel the banana from the peel, cut it into small slices. Place bananas in a measuring cup, add sugar and cocoa, add oil and mix with a blender until smooth. Add a spoonful of starch to the resulting mixture, mix everything well. Preheat oven to 180 degrees. Place the rolled dough on the table, then make cuts on both sides diagonally about 1/3 on each side. Leave the rectangular center untouched. Put a thick filling in the middle. Fold the edges on both sides and braid the pigtail by alternately laying strips of dough one on top of the other. Put the pigtail rolls on a baking sheet, brush with beaten yolk and send to bake for 15-20 minutes.
Recipe 10.
Ingredients: 250 g puff yeast dough, 200 g minced meat, 2 tbsp. mayonnaise, 1-2 tomatoes, 150 g hard cheese, 6-7 small gherkins, a small bunch of green onions, a pinch of oregano, salt and pepper to taste.
Roll out the puff pastry into a cake no thicker than 0.5 cm, sprinkle with flour. Level the layer with a knife and give it a rectangular shape. Form small sides of the future pizza. Spread the minced meat evenly over the surface of the dough. Next, cut the tomatoes into thin slices and place on top of the minced meat. Lubricate everything with a small amount of mayonnaise, sprinkle with oregano filling. Chop the onion and gherkins and lay on top of the tomato. Grate the cheese on a fine grater and sprinkle on top of the future pizza. Bake the product until golden brown at 180 degrees.
We all know that dough products are very popular with culinary specialists all over the world. Dishes from puff pastry are also worthy of respect, as it wins among other varieties due to its lightness, ease in forming a wide variety of products from it. From puff pastry, you can cook not only sweet pastries, but even the most unexpected options for snacks, salads and second courses.
There is also a convenient moment that today you can buy ready-made puff pastry in almost every grocery supermarket. Of course, if you wish, you can cook it yourself, since the recipe for puff pastry is very simple.
- 500 g ready-made puff pastry (yeast-free),
- 200 g strawberries (fresh or frozen)
- 1-2 bananas
- 1 st. a spoonful of starch
- 2 tbsp. spoons of granulated sugar,
- 1 egg for greasing puff pastries,
- Wheat flour for dusting the work surface.
Cooking process:
If you have ever bought ready-made yeast-free puff pastry, you probably noticed that its packaging is different, as well as the contents. Manufacturers offer frozen dough in a roll or square layers. The latter option is easier to work with, since it takes less time to defrost it. Frozen plates must be separated from each other and laid out on the table. After 10 minutes you can start working.
In the meantime, you can work on the filling and preheat the oven.
Fresh strawberries are sorted, washed and chopped into large pieces. Frozen strawberries do not need to be thawed specifically so that they do not become sour. Banana is cut into cubes or circles.
Sugar and starch are added to the filling. The starch will thicken the syrup that comes out of the berries and keep it in baking to the maximum.
Dust a work surface with flour and roll out the dough lightly. Cut it into long rectangles. You can use a special roller for chebureks.
We lay the filling on one half, retreating from the edge, and cover with the second half.
The edges need to be pinched very well so that all the juice remains inside and does not run away. We put the puffs on a greased or paper-lined baking sheet, grease with a loose egg and immediately send to bake. Immediately, because there is no need to waste time rising and proofing, the dough is not yeast. If desired, you can make cuts on each rectangular pie.
Preheat the oven in advance, bake puff pastry products at a temperature of 180 degrees. The top of the dough will change shade, the layers on the sides of the products will become clearly visible.
Congratulations, you have learned how to bake excellent puffs for tea without unnecessary troubles! In the same way, you can cook sweet puffs with cottage cheese, apples, cherries, as well as unsweetened ones with cheese, ham, minced meat, salted cottage cheese.
We remove the pastries from the baking sheet to a wide dish and boil the kettle.
Or serve in portions, with berries. By the way, a scoop of ice cream would be quite appropriate here.
In addition, puff pastry can be used to make buns with sausages and delicious quick pizza, this time both yeast-free dough and yeast dough can be used.
Puff pastry pizza
Place the rolled layer of puff pastry on a baking sheet greased with vegetable oil, spread with ketchup and mayonnaise (or just ketchup), lay out pieces of boiled chicken, sausages or sausages, pour grated cheese (or simply lay it out in pieces). You can bake! For flavor, you can add chopped olives, sweet bell peppers or pickles.
Sincerely, Anyuta.
We thank Svetlana Kislovskaya for the photo recipe for puffs.
Crispy, delicious, melt-in-your-mouth puff pastry buns and pies are one of the favorite delicacies, the recipe of which first appeared in France. Once, a student of the French confectioner Claudius Gele had the idea to wrap a piece of butter in the dough, and then roll it out, doing this several times. The result was airy, light, oily puff pastry, which is still popular in the national cuisines of the world. easy to make at home, because frozen puff pastry can be bought at the store. But aerobatics is to make puffs with your own hands from homemade dough, because it turns out to be tastier than semi-finished products.
How to cook puffs
The recipe for puff pastries is considered universal, because it can be used to prepare a wide variety of pastries. Puffs are made from puff pastry without filling and with filling, and pies can be sweet and savory, open and closed. However, the main secret of delicious puffs is not in the filling, but in the dough, which is prepared using a large amount of butter.
The process of preparing the dough is that the unleavened or yeast dough is covered with oil and the resulting "sandwich" is rolled out many times to get a layered texture. The more layers, the more magnificent the puffs will turn out, since the oil evaporates in the oven, due to which the layers are separated from each other by a layer of air. In this case, you need to roll out the dough in a thin layer and make sure that it does not tear, periodically cooling it in the refrigerator. After that, puffs are formed from the dough, filled with filling and baked in the oven. From yeast dough, pastries are soft and tender, and from unleavened dough - crispy and fragile. Cooking puff is a complex and virtuoso process, which you can still master on your own, if you really want to.
Fillings for puffs
Options for sweet fillings are very diverse: boiled condensed milk, chocolate pieces, dried fruits, canned, fresh fruits and berries, jam, marmalade, jam, cottage cheese, nuts, cream, marmalade or just cinnamon with sugar. If liquid jam is used, it should be thickened with cornstarch so that the filling does not leak out during baking. Lemon and orange zest, spices, sesame and poppy seeds can be added to the filling for taste and aroma. Sweet puffs are an excellent dessert and a complete snack with tea and coffee.
Puff pastries with savory fillings are served as an appetizer for soup and main course, so they often replace bread. The most popular savory fillings are cheese, meat, poultry, fish, eggs, ham, mushrooms and vegetables. Very tasty combinations of spinach with cheese, chicken with ham, meat with mushrooms, eggs with onions, cream cheese with seafood, potatoes with lentils and many others. It is worth experimenting here, creating delicious combinations with spices and herbs.
Secrets of making delicious puffs: the right ingredients
According to the classic recipes for puffs, a layer of unleavened puff pastry should contain about 300 layers, and a layer of yeast dough - from 24 to 96 layers. At home, this is hardly possible, so housewives often use simpler recipes for early puff pastry. There are some subtleties, the knowledge of which will help you prepare tender and airy puffs.
For delicious puff pastry, choose flour with a high gluten content - these are Extra, Krupchatka, the highest and first grade. It is desirable to sift the flour. Take water not ice-cold, but cold, while some housewives replace part of the water with milk or add only one milk - it turns out delicious, but the dough loses its elasticity. The dosage of salt is also important, since if it is lacking, the dough layers can blur. To improve elasticity, culinary experts advise to drip a few drops of vinegar or lemon juice when kneading.
Using butter or butter margarine is a matter of personal preference. Of course, it tastes better with butter, but modern baking margarine with a high melting point is also suitable for puffs, because it makes especially airy pastries. But you should not use spread and cheap butter surrogates for dough. Before working with the dough, the butter is usually cooled without freezing, otherwise the thin dough will tear when rolled out. Sometimes eggs or yolks, a little cognac or other strong alcohol are added to the dough to improve the taste.
How to roll out the dough correctly
First, all the ingredients indicated in the recipe are mixed, while the yeast is added at the very end. While the dough rests for 30–40 minutes under a towel or cling film, the butter is mixed for plasticity with a small amount of flour, then a rectangular layer is formed from it, which is placed in the refrigerator. After that, a layer is rolled out of the dough, butter is put in the middle, the ends of the dough are lifted and pinched at the top with an envelope. The dough is rolled out in one direction, folded into three or four and left in a cool place so that the butter hardens a little. Then the procedure of rolling and folding the dough is repeated several more times. By the way, the room should be cool, otherwise the butter will start to melt, and you will have to put the dough in the refrigerator more often.
Cutting dough into puffs and baking
The most important thing when cutting is to keep the layered structure, so the knife must be very sharp. Puff pastry is plastic, puffs of any shape are easily molded from it. You can cut the dough into squares, and put a little filling on top, you can cut the rectangles obliquely and make bagels. If you roll rectangular layers into rolls, cut in half, make small cuts in the center and turn the rolls outward, you will get puff curls. Puffs in the form of roses and croissants, rectangular and figured pies, envelopes and baskets with stuffing look very nice.
Before putting the puffs in the oven, their top is smeared with yolk for color, but it is better not to grease the edges of the products, otherwise they will become hard. The puffs are placed on a cool baking sheet covered with baking paper, rest for a few minutes (no more, otherwise the oil will flow) and put in the oven, heated to 180-240 ° C, depending on the recipe. At a lower baking temperature, the dough will not rise well and the butter will melt, resulting in flat puffs without a layered texture. If you bake them at a very high temperature, the puffs will brown quickly, but the inside will remain raw.
Air puff: master class
Ingredients: wheat flour with a high gluten content - 250 g (a little flour for sprinkling), cold water - 130 ml, butter - 150 g, salt - on the tip of a knife, thick jam or jam - to taste, eggs for lubricating the dough - 1 pc.
Puff pastry recipe step by step - an easy way to learn how to bake puff pastry for dessert or snack. This recipe uses the classic puff pastry method.
Cooking method:
1. Sift the flour and mix it with salt.
2. Mix flour with 30 g of soft butter, rub well.
3. Pouring water into the butter-flour mixture in small portions, knead the dough.
4. Knead the dough for 5 minutes until it becomes elastic and soft, while the dough should not stick to your hands.
5. Let the dough stand for about 20-30 minutes under a towel.
6. Roll out the dough into a rectangle measuring approximately 13 by 25 cm.
7. Put a piece of the remaining butter on the rectangle and smooth it in the middle, leaving the edges, because you will have to bend them to the center.
8. Wrap the edges of the dough in the form of an envelope.
9. Turn the dough over with the seams down, dust lightly with flour and gently roll out with a rolling pin. Make a large rectangle 2-3 times larger than the original rectangular layer.
10. Wipe off the remaining flour from the dough, otherwise these places will discolor during baking. Fold the dough layer into three layers, wrap with cling film and refrigerate for half an hour.
11. Roll out the dough into a large rectangle and fold it into thirds again. Repeat this procedure 5 more times, if necessary, place the dough in the cold.
12. Roll out the finished multi-layered dough and cut out small squares of about 7 × 7 cm from it.
13. In the middle of each square, put a little thick jam or marmalade.
14. Lubricate the edges of the squares with a beaten egg using a silicone brush.
15. Connect the opposite ends of the dough, and slightly wrap the other ends inward to make unfinished envelopes.
16. Put the puffs on a baking sheet covered with baking paper and brush them again with beaten egg.
17. Bake the dessert in an oven preheated to 180 ° C for 20 minutes.
18. Sprinkle the finished and slightly cooled puffs with powdered sugar.
If you make a lot of dough at once, it can be stored in the freezer and used as needed. Homemade puff pastry is tastier and more airy than store-bought puff pastry - you'll see for yourself!
Puffs with cheese and sausage
Such puffs are good for breakfast, and they are cooked instantly if you have defrosted 400 g of puff pastry made by yourself in advance. Grate 100 g of cheese, cut into small pieces 100 g of smoked chicken and 2 sausages. Mix all the ingredients and season them with sour cream to taste. Roll out the dough and cut it into rectangles. Put a little stuffing on one half of each rectangle, cover with the second half and connect the edges well. Place the puffs on a greased baking sheet and bake for 15 minutes at 180°C until golden brown. If you have time, you can grease the pies with an egg, but in the morning everyone is in a hurry, so you can skip this culinary stage - they will still turn out ruddy and appetizing!
French puffs with nutella and raspberry jam
This delicious dessert will brighten up any tea party, and it's quite easy to make. Roll out 0.5 kg of puff pastry and cut the layer into rectangles, cut the edges diagonally. Place 6 tbsp in the middle of each rectangle. l. chocolate paste. Gather the herringbone puff, pinch the edges nicely and brush the top of the puff with a beaten egg. Make a few cuts in the top of the pie with a sharp knife, place the products on a baking sheet covered with baking paper and bake the French puffs for 20 minutes at a temperature of 200 ° C - while the oven should already be heated to the desired temperature. Nutella puffs that melt in your mouth - what could be tastier?
Cook with joy for your family and enjoy tasting puffs with different fillings during joint lunches and dinners!
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