Sweet envelopes made of puff pastry. Puff pastry envelopes with filling

It’s always convenient for me to buy puff pastry in the supermarket and, when I get home, I can prepare a large variety of dishes from it in a matter of minutes. It happens that I use this dough to make pizza with different types of fillings, bake, or strudel. Also my favorite dish, or rather snack, are puff pastry envelopes with ham and cheese. I definitely cook them on puff pastry. It is worth noting that puff pastry is quite inexpensive in stores, so you can easily feed your family with all sorts of goodies. Envelopes with ham cheese are quick to prepare and bake quickly. I usually do this: when I come home from work, I immediately turn on the oven at 200 degrees. That is, the oven should warm up thoroughly. Then, while the oven is warming up, I start preparing the dough. It is advisable to defrost it quickly. If I have a frozen pack of dough at home, then I simply ask my husband to take it out 30-40 minutes before I arrive. This way I can prepare the envelopes even faster. I also want to say that I prepare such envelopes not only for dinner. I can prepare them for the arrival of my friends, if they are going to watch football with my husband, I can bake them and take them with me to nature. I just wrap them in foil and put them in a thermal bag. In nature, such envelopes remain warm, and they are eaten instantly. The main thing is that everyone is full and happy, and I spent a minimum of effort on preparing such a dish, but what a benefit!

Required Products:
- 500 grams of puff pastry,
- 300 grams of ham,
- 200 grams of cheese,
- chicken yolk for greasing.

How to cook with photos step by step

I place the thawed puff pastry on a floured board, roll it out lightly with a rolling pin, then cut it into rectangles to fit the ham and cheese. Each rectangle is approximately 14x9 cm in size. This size is needed to fit the filling, and also to have edges left for pinching.




I place a piece of ham on one edge of the dough, and place pieces of cheese on top.




I wrap the envelope, cover it with the remaining dough and pinch the edges first with my hands, and then press it with a fork to be safe.






I transfer the envelopes to a baking sheet lined with baking paper.




I grease the envelopes with beaten yolk. I only lubricate the top.




Place in the preheated oven and bake for 15 minutes. The resulting envelopes are beautiful and very appetizing.






Wait until the envelopes are not scalding, and then serve.




This is what they look like in cross section. And if time allows, you can cook

Many of us love puff pastries, but not everyone knows that they can be prepared at home. Puff pastry envelopes with filling are so easy to prepare that even a novice housewife can handle it. And they will taste much tastier than those you can buy in the supermarket. According to this recipe, I prepared some of the puff pastries with apple filling, and some with jam. Puff pastries can also be made with both sweet and savory fillings: mushrooms, meat, cabbage, cottage cheese, berries, jam, etc. I described the recipe with this photo in detail for you.

Ingredients:

- puff pastry yeast - 500 grams,
- apples – 3 pieces (large),
- jam – 0.5 cups,
- egg – 1 piece,
- sugar – 1 tbsp,
- vanillin - a pinch,
- starch – 0.5 tbsp,
- lemon juice – 1 tbsp,
- flour – 4 tbsp.

How to cook with photos step by step

Pre-defrost the puff pastry dough by sprinkling a kitchen board with flour and laying out each layer of dough separately.

To prepare the filling, wash the apples, cut them in half, trim the skin, cut out the seed pod and cut into small cubes. It is better to use sweet and sour varieties of apples. Place the chopped apples in a saucepan, sprinkle with sugar, sprinkle with lemon juice and add a pinch of vanilla. Stirring occasionally, simmer the apples under a closed lid over low heat until excess liquid evaporates. If the apples are a little dry, you can add a little water.

Then sprinkle the apple filling with starch and mix everything well. Thanks to this, the finished puff pastries will retain their crispy structure after baking.

Using a rolling pin, roll out each layer of dough into a rectangular shape, sprinkling the kitchen board with flour. Using a knife, cut the dough into 12 squares.

Place some apple filling in the middle.

Take the opposite corners of the dough and fasten them together. The result will be a puff pastry shaped like an envelope.

Half of the dough can be prepared with apple filling, and half with any jam for variety. I used apple jam.

Transfer the puff pastry envelopes to a baking sheet lined with parchment. Break the egg into a deep bowl, beat with a fork and brush the products with the beaten egg using a pastry brush.

Bake in the oven at 210 degrees for 20 minutes.

Puff pastry envelopes with filling are ready. If desired, they can be sprinkled with powdered sugar. Now you can enjoy this wonderful pastry with a cup of aromatic tea or coffee.

Bon appetit!

Baking made from puff pastry without yeast is especially tasty. The most delicate layers with a creamy aroma and incredibly delicate taste of the products give true pleasure. But, despite the fact that the process of making dough is quite labor-intensive, every housewife can prepare unusually tasty baked goods - just use a ready-made frozen base. We invite you to bake delicious puff pastry envelopes with minced meat.

To prepare the filling, you can use almost any minced meat. Add some spices and chopped garlic and everything is ready, you can start shaping the products. The main thing is to grease the surface of the envelopes with yolk so that the dough browns properly during baking and takes on an appetizing appearance. Please your loved ones with delicious puff pastries, everyone will be delighted.

Taste Info Pies

Ingredients

• minced pork and beef – 300 g;
• yeast-free puff pastry – 500 g;
• onion – 0.5 pcs.;
• chicken egg – 1 pc.;
• garlic (optional) – 1 tooth;
• salt – 1/4 tsp.
• ground pepper - a pinch.

How to prepare envelopes with minced puff pastry

First, let's start preparing the meat filling. Peel the onion along with the garlic. Cut the onion into small cubes, chop the garlic cloves using a press. Add these ingredients to the minced meat.

Add spices (salt and pepper) to your taste. If desired, you can add your favorite dry herbs.

Mix all filling ingredients well.

Ryeless puff pastry will need to be defrosted first, and then rolled out and cut into squares. The width of the sides can be 8-10 cm. Puff pastries from such blanks turn out very neat.

Place a small amount of meat filling in the middle of each square.

Now start forming the layers. The shape of the products can be different, according to your desire. The envelopes look very original.

To simplify the sculpting process, it is enough to make classic triangles. The main thing is to secure the edges of the dough well so that the juices from the filling do not leak out during baking.

Place the formed products on a pre-prepared baking sheet (sprinkled with flour or lined with parchment). Brush the tops of the puff pastries with beaten egg or a small amount of vegetable oil. Cut the triangles at the top to allow steam to escape. Remember, the cuts should not be too large.

Teaser network

Cook puff pastries at 200 C for 25-30 minutes. until a delicious golden brown crust forms.

Serve the puff pastries with minced meat hot. Enjoy your meal!

Cooking tips

• To make the edges of the dough stick better, brush them with water or egg white.
• Before baking closed puff pastries or pies, you must first pierce the products with a toothpick or fork.
• Place puff pastry products only in a preheated oven. The baking time at an average temperature of 160-180 C is approximately 15-20 minutes.
• If desired, you can decorate the puff pastries with sesame seeds or sunflower seeds before baking.
• The meat filling will turn out much juicier if you add onions pre-fried in vegetable oil.
• If you use chicken breast to prepare minced meat, add a little lard, the filling will become tastier and juicier.
• If the items begin to burn during baking, cover them with foil and reduce the baking temperature.

Hello dear readers. Being still of sound mind and sober memory, I thought in my spare time what I could make from puff pastry, which I suddenly found in the freezer just now. There, a lonely, frost-covered “stone” bun of minced meat caught my eye. Of course, it won’t be enough for a good pie, but it will be just right for puff pastry envelopes with minced meat.

It didn’t take long to persuade myself to bake the meat in puff pastry. There were several reasons for this. The first one, and I think the vast majority of readers will agree with it, is that baking from puff pastry is amazingly delicious! Especially with minced meat.

Yesterday I watched a program where the famous professor “on sour cabbage soup” was criticized quite harshly. In general, I am completely emotional and decide to prepare a treat with animal products.

The second reason is that today is a day off! And the third circumstance that outweighed the other nuances. It finally snowed! Hooray! New Year is coming soon and not a single snowflake. What does snow have to do with it?! How can you not understand! The roads are in terrible condition. In short, the day of the “tinsmith” has come.

Until our valiant public utilities bring the transport highways into proper shape, it is better to refrain from traveling along them. But sitting at home and looking at the snow-covered yard through the window is not good for me.

I’d rather do something useful, prepare envelopes with cheese, mushrooms and MEAT. By the way, I also saw mushrooms somewhere. When with them, I didn’t use everything. Okay, enough to bring you up to date on the availability of provisions in the refrigerator. The puff pastry with minced meat has already defrosted and it’s time to start cooking.

Puff envelopes with minced meat

• one package of puff pastry without yeast 300-400 grams;
• 100-120 grams of mixed minced meat;
• 100-120 grams of champignons;
• 50-70 grams of cheese;
• 3-4 tablespoons of mayonnaise;
• vegetable oil;
• a bunch of parsley;
• salt, spices;

I fry the minced meat in vegetable oil. Five minutes is enough.

I chop the mushrooms and onions on a cutting board.

Add the prepared filling ingredients to the fried minced meat and continue frying for 5-7 minutes.

I grate the cheese. I wash fresh parsley under running water, dry it with a napkin and finely chop it.

I combine fried minced meat with cheese and parsley.

I fill the filling with mayonnaise, salt, pepper and mix.

For my envelopes I use store-bought puff pastry. Yes, because, no matter what they say, it is also quite suitable for consumption. And don’t let the goodness go to waste in the freezer! And what kind of strudel is made from such puff pastry?

Roll out the dough to a thickness of 3-5 millimeters. I cut it with a knife into squares of about 10 by 10 centimeters.

I place the meat filling in the middle of each piece.

I fold the ends of the dough towards the middle and carefully fasten them together, securing the envelopes.

I place the culinary products on a baking sheet greased with vegetable oil and cover them with egg yolk, previously separated from the white.

Puff pastry envelopes with a surprise inside

They became a kind of lifesaver for me, because, firstly, you don’t have to make the dough (you can buy it). And if you do make dough, you can make a lot at once and freeze it, and then use it as needed. And secondly, you can come up with the filling on the fly from what’s in the refrigerator. And in this case you can experiment. For example, you can make it in the form of envelopes.

Today we prepared envelopes with mushrooms and cheese. The family approved because they turned out very tasty. You can also try the filling with meat or vegetables, or meat and vegetables. An important “advantage” of envelopes is that they are pleasant to eat both warm and cold, if, of course, they survive until they are cold)). In addition, you can defrost a couple of sheets of puff pastry to prepare the required amount, and then you won’t be tempted to eat another one, well, the very last one, and the very last one.. Believe me, there will be temptation)).

It’s easy to lure kids to the table with this dish if you put a surprise in one of the envelopes. It is important here that it does not melt during baking, but at the same time is not hard, because you can break a tooth. In general, you will have to scratch your head :-). I once watched a child, looking for a surprise, eat an envelope and find out that the surprise was... on the shelf. And it doesn’t matter that the surprise wasn’t inside. The main thing is that curiosity won, and there was no whining or attempts to bargain for sweets instead of lunch.

Ingredients

puff pastry – 1 pack (my pack contains 6 sheets).
champignons – 0.5 kg (or other mushrooms)
onions – 2 pcs.
butter – 1 tbsp. l.
cheese – 100-200 g
green onion optional
egg – 1 pc. (yolk for greasing)
flour – 1-2 tbsp. l.
salt - to taste

Preparation

We start with the filling: finely chop the mushrooms and onions, fry them in butter, adding salt to taste. Whatever filling you choose, it is better to fry it a little. The vegetables will shrink in size and release some water. This way your envelopes will not become flat after baking, and the filling will not be too “wet”.

We defrost the dough sheets (after taking them out of the refrigerator), cut them into squares, add a little flour, and roll out each square separately. If you add too much flour, it will not stick together well. It is also not advisable for the dough to “wait” for a long time for the filling. It weathers and dries quite quickly.

Place the cooled filling on each square of dough. We connect the opposite ends of the square, and the edges need to be molded so that we get an envelope.

You can use different products and any combination of them as filling. For example, finely chopped cheese and green onions. Another option is ham, cheese and bell peppers:

Place the resulting envelopes on a baking sheet, the bottom of which is previously covered with baking paper. Beat the yolk a little and grease the surface of the envelopes.

Place the sheet in an oven preheated at 200 C (375 F). Bake until the envelopes are golden brown. This takes 20-25 minutes.