Puffs are tasty and fast. Puff pastry products are very popular all over the world: pastries and cakes made Austrian cuisine famous; classic sweet puff pastry is loved by the French, savory puffs with meat fillings are very popular in Germany. Puff pastry is a wonderful invention for making dozens of different desserts or quick snacks... For any puff, you just need the dough itself and the filling. Puff pastry dishes are prepared extremely quickly, they can be made even when it seems that there is absolutely no energy, time or desire for baking. Let's try to check?
We have two options: buy ready-made dough or make it yourself. The first option is suitable for those who are in a hurry or lazy, the second is ideal for those who love to cook. Both options have clear pros and cons.
The option is fast, store-bought. Puff pastry has been on sale in stores for many years, and everyone is used to it as the only option. It is really convenient: the finished dough needs to be thawed, rolled out, the filling wrapped up - and you can bake it. It actually takes 10-15 minutes to prepare the dessert, and the oven bakes another 10-15 minutes without our participation. Fast and easy.
The less quick option is homemade homemade dough.
So,
Ingredients:
500 g flour
375 g butter,
250 ml of water,
salt on the tip of a knife.
Preparation:
Sift flour together with salt (for 500 g you can take 1-2 teaspoons), melt a piece of 75 g of butter. Leave the rest of the oil in the refrigerator. Gently pour water into the flour, then butter and knead the dough. Place on a floured surface and knead for 1-2 minutes. Wrap the dough in plastic wrap and refrigerate for 40 minutes. Break the cold butter with a rolling pin to a thickness of 1 cm. Make a deep cross-shaped cut on the dough and open it like a flower. Do not touch the middle, but roll the "petals" thinner. Place butter in the center and fold the petals into an envelope. The butter should be completely covered with dough. Dust the dough with flour, beat off a little with a rolling pin and roll into a rectangle of equal thickness. Roll in one direction only! Fold the rectangle in three, beat it again, press down on the edges, dust it with flour and roll it again in one direction. Then fold it 3 more times, beat and roll again. Wrap the dough in plastic wrap and refrigerate for an hour. Repeat this operation 2 more times with "rest" in the refrigerator for 1 hour. The finished dough can be made with a stock and frozen.
On this, the preparation can be considered complete and start to work. For convenience, we will divide all the puffs into sweet and savory (this is where the absence of sugar in the dough came in handy). It's easier to write that you can't put into puffs than to list thousands of options for fillings. It can be any fruits, nuts, vegetables, cottage cheese, dried fruits, jams, meat, minced meat, chocolate, fish, mushrooms - whatever. There is only one rule, or rather a recommendation - the filling should not be too wet and there should not be too much of it.
It is not necessary to sweeten the dough itself, let it remain universal, you can sweeten the puff outside, sprinkling with sugar or icing sugar... There are really many options for sweet puffs, a good puff pastry turns out to be crispy, airy, goes well with a sweet filling and is delicious even without it.
Let's start with a simple one, that is, puffs without fillings. The well-known "tongue" - a piece of puff pastry, greased with egg yolk and sprinkled with sugar, is amazingly suitable for tea or coffee. Tip: try to make the "tongues" very tiny, "for one bite", then it will be convenient to dip them in jam or honey and not use sugar. So let's get started. Remember to preheat your oven beforehand. Roll out the dough, cut into small strips. Moisten a baking sheet with cold water and lay out the dough pieces. Place the baking sheet in the refrigerator for 10-15 minutes, then immediately in the hot oven. Bake at 200 degrees for about 10 minutes. Cool and serve with tea. If there is no jam or nothing sweet - after rolling, sprinkle the tongues greased with egg yolk with sugar.
A little more complicated, but just as easy to make puffs with filling. You have already noticed that for a better lamination effect, a temperature contrast is required, for which we keep the dough in the cold, and then quickly move it into a preheated oven. This maneuver allows for fluffiness and better division of the dough into layers.
You can choose any forms for puffs with filling. The easiest way is to use a triangle-curled dough square. It is better not to overdo it with the filling, the edges should be well pinched, and everything will turn out great. If the filling is sweet enough, you don't need to sprinkle the top with sugar. The contrast of unleavened dough and sweet filling is very well felt with unsweetened black tea. Another easy way to place the filling is to roll the dough into a large square or rectangle 5-6 mm thick and line the filling, such as jam or cheese, in a thin layer. Leave some space at the edge for a pinch. Then roll up, cut and bake at 200 degrees for 10-15 minutes.
Puff pastry is used in classic Austrian desserts and in making Napoleon cake, but traditional English inverted Apple pie will surely appeal to those who love apple charlottes.
Ingredients:
250 g puff pastry
100 g sugar
1 egg,
3 apples,
20 g butter
1 teaspoon of milk
½ teaspoon of ground ginger,
ground almonds, vanilla or vanillin - to taste.
Preparation:
In a round ovenproof dish, about 20 cm in diameter, combine the sugar, vanilla and 100 ml of water. Bring to a boil and boil until caramel (never stir, otherwise the caramel will crystallize and burn firmly to the bottom of the mold). Cut the apples into wedges, remove the seeds, transfer to a mold and gently roll in caramel. Add oil and cook for a few more minutes. Sprinkle with ground almonds and remove from heat. Roll out the dough to a thickness of 3-4 mm and cut a circle out of it with a diameter larger than the diameter of the mold. Gently lay the dough over the apples, tucking in the edges like a blanket. The surface of the dough can be greased with an egg-milk mixture. Bake at 190 degrees for about 20 minutes. When browned, remove, let cool slightly and turn apples upside down on a plate (be careful, the caramel is very hot!). Serve hot.
By the way, about the thickness of the filling. It should be equal to or slightly less than the thickness of the dough. It is better to make many small puffs with a small amount of filling than one large one with the risk of the dough not rising.
Puff lovers will be surprised to learn that their favorite strudels weren't always made from puff pastry, and the dish itself can be savory. Strudels are cooked in all German-speaking countries and even a little in neighboring ones, such as the Czech Republic or Hungary. Most often, the dough in them is puff, and the filling is fruit, but there are options from sausages, sauerkraut, potatoes, fried vegetables, meat, liver and god knows what else. We will opt for strudel with apples, this is the simplest and most familiar version of the famous Austrian dessert. Let's not forget that in the original strudel is prepared from a simple yeast-free, but very thin dough, and the puff pastry is the influence of French cuisine, although it will be delicious in both cases.
Ingredients:
250 g unsweetened puff pastry
500 g sour apples
100 g sugar
50 g ground crackers,
50 g raisins
1 teaspoon olive oil
lemon, cinnamon, salt - to taste.
Preparation:
Peel and cut the apples very thinly, mix with raisins, cinnamon and sugar. Fry the rusks in olive oil until golden brown. Roll out the dough very thinly, transfer to a towel, sprinkle with lemon juice and sprinkle with breadcrumbs. Spread the apple-raisin mass over the surface, leaving a strip without filling to hold the layer together. Roll the dough into a roll using a towel. Fasten in the place where there was no filling, pinch the edges. Preheat the oven to 200˚С in advance. Bake on a pre-buttered baking sheet for 30 minutes. The finished strudel is served warm, sprinkled with powdered sugar.
By the way, puff pastry is a "recent" invention and appeared in France in the 17th century. It is believed that it was made under the influence of Greek cuisine and in particular the filo dough used in the production of baklava and other dishes where layering is important. There is a similar dough in the Middle Eastern and Maghreb cuisines, but it is made by a completely different method - no oil is used in the dough, the layers are rolled very thinly, and the layering is ensured by mechanical folding of the rolled dough sheets. The use of butter as a stratifying force is a French invention and in the tradition of common European culinary principles. To those uninitiated in the mystery of the preparation of Maghreb puff pastries, French puffs seem very difficult, but only until they see the process of making Arabic bulk dough.
Unsweetened puffs can be made with cheese, ham, meat and minced meat, fish, mushrooms and vegetables. In addition to the fact that the filling must be handled as carefully as in the case of sweet options, the filling should be prepared, given that the puff is baked for only about 10 minutes. All meat, fish, vegetable and other fillings requiring processing must be brought to half-readiness. In order not to take risks, you can cook the meat until it is fully cooked and not give it a single chance to undercook it in a puff. A classic dish made from unsweetened puff pastry is kulebyaka. By the way, a sample of real Russian cuisine, successfully combined with French royal cuisine (yes, the kulebyaka, of course, was also prepared in the original from without yeast dough).
Roll out two strips of puff pastry 15-30 cm long and 5 mm thick. One 10 cm wide, the other 20. Place small unsweetened pancakes on a narrow one, on top of which lay pieces of boiled fish in a layer 6-7 cm wide, and on top - pieces of smoked or lightly salted fish (smoked salmon or lightly salted salmon). Cover the filling with pancakes and then a wide strip of puff pastry, which is squeezed around the perimeter. Lubricate the surface with an egg and make punctures to release steam. Place in the oven for 40-50 minutes at 190 degrees.
Puffs can also be vegetable. In this case, you can give them any taste - from sweet for dessert (for example, stuffed with zucchini or pumpkin), to neutral or bright taste, saturated with aromas of spices and seasonings. A typical example of a neutral puff is a pie stuffed with potatoes with mushrooms and dill, and if you replace the potatoes with chicken and add bright Indian spices, the puff turns into a completely different dish. The neutrality of the test in both cases only plays into the hands.
In any case, whatever the filling, observe moderation in relation to the dough and do not be afraid to experiment - at one time you can bake puffs with several options for fillings, of different sizes and shapes. Delicious experiments!
For home cooks, baking from puff yeast dough is a salvation when you want delicious treats, but there is no time for cooking. Lush and crumbly products, sweet or snacks, will be accepted with delight by all eaters, and the cook will appreciate the recipes for their simplicity and affordability.
What to cook from puff yeast dough?
All recipes for puff yeast dough start with defrosting the base. The dough thaws at room temperature, if necessary, roll it out, but if you need larger products, you do not need to do this.
- Any products made from puff yeast dough will be golden brown if the formed portions are smeared with yolk. You can use sugar syrup or a mixture of eggs and milk for this.
- They bake pies (puffs, croissants), cake cakes from a semi-finished product, make a base for pizza and prepare excellent pies - closed or in the form of tarts with an open filling.
- Baking from ready-made puff yeast dough can be both sweet and snack, the taste of the products depends on the chosen filling, while the base itself is fresh.
The easiest and fastest pastry from puff yeast dough is small pies with filling. The last can be jam, berries, fruits, meat, cheese or, as in this recipe, cottage cheese. If desired, the products can be made savory by replacing the raisins and sweetener with herbs and spices, making a good snack option for a quick snack on the go.
Ingredients:
- dough - 500 g;
- cottage cheese 1% - 300 g;
- sugar - 2 tbsp. l .;
- raisins - 1 handful;
- vanillin;
Preparation
- Defrost the dough and roll out a little, divide into rectangles.
- Combine cottage cheese with sugar, vanilla and slightly soaked raisins.
- Put the filling on one half of the workpiece, cover with the second edge, pinch carefully.
- Make cuts on top for steam to escape.
- Puffs of puff yeast dough with cottage cheese are baked for 20 minutes at 200 degrees.
- Sprinkle the cooled dessert with powder.
Baking pies from puff yeast dough in the oven is no more difficult than making puffs, the only difference is in the design of the products. It is better to fill such pastries with salty fillings: meat, cheese, ham, the products will be tasty and cold, it is convenient to take them with you to work or school for a quick and satisfying snack.
Ingredients:
- dough - 1 layer;
- minced meat - 150 g;
- hard cheese - 50 g;
- salt, pepper, thyme;
- yolk - 1 pc.;
- sesame.
Preparation
- Defrost the dough, cut into 2 portions.
- Put the minced meat in a frying pan, add spices and salt. Refrigerate before use.
- Put the filling on the dough piece, put a handful of cheese each, fasten the edges carefully.
- Brush with yolk, sprinkle with sesame seeds.
- Bake for 30 minutes at 190 degrees.
Every home cook will be able to repeat the Austrian recipe by making a roll of puff yeast dough with apple filling. This simplified version of the strudel will appeal to every lover of homemade baked goods. The classic filling, complemented by nuts, will make up for replacing the drawn dough with a semi-finished product.
Ingredients:
- dough - 700 g;
- apples - 3 pcs.;
- crushed nuts - 1 tbsp.;
- soft oil - 100 g;
- bread crumbs - 2 tbsp. l .;
- brown sugar - 2 tbsp. l .;
- cinnamon - 2 tsp;
- yolk - 1 pc.
Preparation
- Defrost the dough, roll out.
- Cut the apples into small cubes.
- Grease the layer with soft oil, sprinkle with breading.
- Arrange the apples, sprinkle with half the cinnamon sugar mixture.
- Roll up, pinch the edges, make cuts on top.
- Brush with yolk, sprinkle with cinnamon sugar.
- Baking strudel from puff yeast dough will last 35 minutes at 180 degrees.
- Serve the strudel hot, sprinkle with powder and add a scoop of ice cream to the portion.
Pizza is quickly prepared from puff yeast dough in the oven, the filling is chosen at your own discretion. You can choose a traditional homemade option: meat, sausage, mushrooms and cheese, or make more original dish using salted fish, olives and mozzarella. Given that soft cheese melts quickly, roll out the dough thinly so that it cooks faster, too.
Ingredients:
- dough - 400 g;
- mozzarella - 150 g;
- sauce - 2 tbsp. l .;
- slightly salted salmon - 100 g;
- smoked tuna - 50 g;
- olives - 5 pcs.;
- sesame seeds are white and black.
Preparation
- Roll out the defrosted dough thinly, grease with sauce.
- Lay out the fish and mozzarella plates.
- Sprinkle with rings of olives and sesame seeds.
- Bake for 15-20 minutes at 220 degrees.
- the ideal solution for a hearty and delicious breakfast... This is due to the ease of preparation and variability of fillings. They use cheese, jam, chocolate as a filling, or simply grease the workpiece with butter and bake it - an excellent treat comes out with a crispy crumbly surface and tender crumb. The recipe is for 4 croissants.
Ingredients:
- dough - 300 g;
- chocolate paste - 4 tsp;
- yolk - 1 pc.;
- icing sugar - for decoration.
Preparation
- Roll out the dough layer a little, cut into 4 triangles.
- Place a spoonful of pasta on the wide part.
- Roll up, put on a baking sheet with parchment, grease with yolk.
- Baking croissants from puff yeast dough will last 25 minutes at 190 degrees.
- Sprinkle lightly warm croissants with powder.
Everyone's favorite from yeast puff pastry with sugar. It is very easy to prepare a delicacy at home, it is important to correctly arrange the workpiece: roll the layer with a roll from both sides towards each other, then cut into thin segments. In order for the workpiece to be cut well, it is tedious to freeze it a little.
Ingredients:
- puff pastry- 500 g;
- soft oil - 100 g;
- brown sugar - 3 tbsp l .;
- cinnamon - 2 tsp
Preparation
- Roll out the dough thinly, brush with soft butter.
- Combine sugar and cinnamon, sprinkle over the layer.
- Roll up on both sides, wrap with foil, put in the freezer for 15 minutes.
- Cut into 1 cm thick segments.
- Bake for 15 minutes at 200 degrees.
Sweet pastry made from puff yeast dough - there are many options that are easy to implement in your home kitchen. The famous sticky ones will conquer every sweet tooth, and the amazing sour cream filling comes out so tasty that all eaters will add it to any dessert or eat it just like a bite with tea.
Ingredients:
- dough - 1 kg;
- soft butter - 100 g;
- cane sugar - ½ tbsp.;
- cinnamon - 1 tbsp. l .;
- sour cream - 200 ml;
- white sugar - 2 tbsp. l .;
- vanillin - ¼ tsp;
- rum - 2 tsp
Preparation
- Roll out the dough a little, brush with soft butter.
- Sprinkle with a mixture of cane sugar and cinnamon.
- Roll up in a tight roll, cut into 2 cm thick segments.
- Lay out in a shape close to each other.
- Bake for 35 minutes at 190 degrees.
- Mix sour cream with sugar, vanilla and rum.
- Pour the finished hot rolls with cream, leave to soak for 30 minutes.
The famous pastry made from puff yeast dough is "Napoleon", which is prepared at home in just an hour, not counting the time for soaking. You can choose a classic custard cream or mix condensed milk with butter, it will also come out very tasty and not troublesome. About 5-6 small cakes come out of 1 kg of dough.
Ingredients:
- dough - 1 kg;
- oil - 120 g;
- sugar - 200 g;
- milk - 2 tbsp.;
- eggs - 3 pcs.;
- flour - 2 tbsp. l .;
- vanillin - ¼ tsp
Preparation
- Roll out the dough, divide into cakes, bake until golden brown, cool.
- Bake the trimmings separately and grind into crumbs.
- Beat eggs with sugar, vanilla, add flour, then milk.
- Boil the cream until thickened.
- Cool the cream until warm, add soft butter, beat.
- Saturate the cakes with cream, sprinkle with crumbs.
- A puff yeast dough cake should be soaked in cream for at least 3 hours.
They are baked quickly, simply and without hassle in the oven. All that is required to implement the recipe is a frozen semi-finished product, ordinary sausages and yolk for greasing products. A budget option that will be appreciated by those who are in a hurry all the time. To apply 1 layer of puff pastry, you only need 4 sausages.
Ingredients:
- dough - 1 layer;
- sausages - 4 pcs.;
- yolk - 1 pc.;
- sesame seeds - 1 tbsp l.
Preparation
- Defrost the dough, roll out.
- Cut into strips 1 cm thick.
- Wrap the sausage in a spiral dough.
- Put on parchment, brush with yolk, sprinkle with sesame seeds.
- Bake for 20 minutes at 180 degrees.
You can cook with minced meat in the traditional way, without bothering with decoration. But "Snail" with filling and sour cream cheese filling will look much more original. Minced meat needs to be supplemented with onions, carrots, sweet and hot peppers, fried mushrooms are also suitable.
As it turned out, this is not at all difficult, and the dough turns out to be much tastier and better than the store one. Today we offer you some amazing puff pastry recipes. What can be made from puff pastry? A lot of different goodies! From simple flaky "tongues" to a chic Napoleon cake; puff tubes, "envelopes", "corners", "roses"; stuffed with apples, cottage cheese, cheese, sausage, jam, chocolate, custard! Here's a wealth of variations that a basic homemade puff recipe conceals.
Depending on how you fold the dough and how you fill the formed products, each time you get a new delicacy, to the delight and surprise of the household.
All puff products should be baked on a baking sheet sprinkled with flour or covered with baking parchment at a temperature of 200-220 ºС. It is easy to know when it is ready: the baked goods are 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 with powdered sugar.
Probably, you often came across tasty cookies-ears in the store. Making it at home is easy: roll out the dough 0.5 cm thick, sprinkle the cake with sugar and cinnamon and fold first the right edge, then the left roll to the middle of the cake. It turns out a double roll. Cut it into pieces 0.5 cm thick, lay out the "ears" on a baking sheet covered with parchment and bake until tender.
Cut the dough into squares, spread the non-liquid filling in the middle of each: pieces of apples, cherries, cottage cheese, or boiled eggs with green onions, or mushrooms fried with onions. Bend the dough squares diagonally to form a triangle, and press along the perimeter with your finger, stepping back 1 cm from the edge: then the filling will not "run away" during baking, but the edges of the "corners" will delaminate beautifully.
Can be made sweet or savory. Having rolled out the dough 0.5 cm thick, cut the cake into strips 15 cm long and 3 cm wide.
Put thin semicircular apple slices sprinkled with sugar and cinnamon on the dough, or boiled sausage- so that the edges protrude slightly above the dough - and fold the dough into a roll. We fasten the roses with toothpicks and bake until golden.
You can sprinkle the strips of dough with grated cheese or poppy seeds, then roll up - you get flaky "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 layer, cut out the circles with a glass or glass. Putting on the filling, for example, boiled chicken fillet chopped and mixed with fried onions. We pinch the pies, press a little, put on a baking sheet with the seam down and bake until light golden.
To make them, you will need special metal baking cones. We wind dough strips 1 cm wide on them, slightly overlapping, and bake. We 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. Put the non-liquid filling on the wide edge: berries, a piece of jam, nuts with raisins and honey, a piece of chocolate - and roll it from the wide end to the narrow one. Dip the top side of the croissant in a beaten egg, then in sugar. Put on a baking sheet and bake until golden brown.
As an alternative to the fine puffs, you can bake a large, showy puff cake! Roll out the dough 0.5 cm thick, cut into long, narrow strips (5 cm wide, long - the more the better).
Put the filling in the middle of the strips: grated cheese, mushrooms, minced meat. We pinch the edges and put the resulting "tubes" with the filling in a spiral into a mold. You can make a pie with different fillings by alternating between them. Grease the top of the pie with a beaten egg, sprinkle with sesame seeds or caraway seeds. 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 crust does not break, it is more convenient to roll out immediately on the parchment sprinkled with flour), pierce the cakes in several places with a fork and bake every 15-20 minutes. We coat the finished cakes 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 you know many new ones interesting recipes! Which one will you try first?
The world of sweets is a whole Galaxy. There are star clusters, large and small planets, countries, regions, cities and even hidden streets, consisting of their secrets, secrets and daring experiments. And the good old culinary traditions live there. Traveling to large planets and quiet streets is always exciting. Even if it seems that he was already here, and saw everything, and tried everything. There is always something for new discoveries.
Today we head to the Puff Pastry Star System. Let's find the planet in this system "Sweet pastries from ready-made dough". And our excursion has begun!
The main goal of our trip is to find such recipes so that relatives and friends will be amazed by our talent, and will recognize us as the Great Culinary Specialist. But at the same time, to make each delicacy so that it takes us very little time, literally a teaspoon, and a pinch of energy, and so that for the filling everything is simple and often found in our bins.
Although we will be preparing our culinary masterpieces from ready-made 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. When buying ready-made dough in the store, check. This will help in finding a suitable recipe. And I will try to suggest recipes for different types of dough.
Puff pastry made from yeast-free puff pastry
Eastern sweetness
The secret of this recipe is the combination of a 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 of your choice);
- Honey - 2-3 tbsp.;
- Sugar - 1 tablespoon;
- Butter - 50 gr;
- Egg (yolk) - 1 pc.;
- Cinnamon - for dusting.
- Try to chop the nuts into small pieces and fry them a little. If you use walnuts, it is better not to fry - they will taste 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.
- For the convenience of working with it, divide the dough into several parts.
Roll each part well. The thickness should not be more than 5 mm. - Before placing the filling, grease each layer with melted butter.
- Place the filling and spread evenly over the dough.
- Here attention! Layers of dough can be stacked one-on-one to create a pie or cakes if the pie is cut into pieces before baking. But you can twist the rolls. Each housewife decides for herself, taking into account her mood and family preferences.
- We twist the roll. Lubricate the roll with whipped yolk on top.
- Bake rolls at 250 degrees for 20 minutes.
Due to the puff pastry, nuts and honey, the roll will look like baklava. But other dough is used to make baklava.
Puffs with apples
These are open buns. That is, the 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.
- Preparing the dough. Defrost and roll it out. We cut it into 4 parts, each of which is a rectangle 15 by 10 cm.
- Peel the apples, remove the seeds. Cut into thin slices (no more than 0.5 cm thick).
- Dilute the jam with water and put on fire for 2 minutes. Then we pass it through a sieve.
- Cover the baking sheet with parchment and put the blanks on it.
- We retreat 1.5 cm from each edge, lay apples overlapping on each workpiece 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.
- Grease the finished buns with jam.
Unleavened dough (filo)
We all know chebureks. 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! Bureki exclusively with savory filling. And only the Greek galactobureko somehow became a dessert.
Ingredients:
- Puff pastry - 450 g (10 sheets);
- Sl. oil - 250 g
For the 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.
- First, the syrup is cooked. Pour only the cooled syrup over the dish.
Mix all ingredients (except honey) for syrup. Bring to a boil, stirring occasionally. When the sugar is completely dissolved, 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 meringues to the yolks, gently mix everything.
- Boil the milk with the rest of the sugar.
- While stirring, gradually add semolina and vanillin.
- Reduce heat under saucepan and simmer until thick sour cream consistency.
- When the semolina is cooked, remove from the stove and add oil.
- Mix semolina and egg mixture. Stir to avoid frothing.
- Grease a baking sheet with oil.
Lay out 5 sheets of dough gradually, sprinkling with melted butter.
Interesting! Subtleties such as sprinkling rather than oiling the sheets make the dough crispier.
- Pour cream onto the dough. And on top are the remaining 4-5 sheets. And spray them again abundantly.
If butter remains, pour it on top, after making small cuts in the top layers of the dough. - Bake for 60 minutes. at 160 degrees.
- Pour cold syrup over the hot pie and let it nourish
This is a species of Galactobureco. As for the real Greek dessert a different dough is used, not filo.
Protein Cream Rolls
Dream and love from childhood. Did you know how to easily make them? If there are metal tubes at home, then you are half an hour before your dreams!
Ingredients:
Preparation:
Important! If there are no metal forms, you can use thick paper. Make tubes out of it, and secure 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 for the dish to be juicy?
Ingredients:
For the sauce:
For filling:
Preparation
Grind the apple in a blender until puree.
We mix sour cream and condensed milk.
Mix the third part of condensed milk with an apple.
Yeast puff pastry
Puff buns with chocolate
The beauty of this recipe is that it's no hassle with it. You just need to wrap the chocolates so that they do not leak out when they melt in the oven. And that's it!
Ingredients:
Preparation:
You can use different ways of "packing" chocolates.
The main thing! Step back from the chocolate to the left and right, top and bottom, 0.5 cm each.
There is another folding option - as in. I will 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 in a circle, divide it into equal triangles, put the filling on the wide edge and roll it up with a roll, starting from the wide edge.
Preheat the oven to 180 degrees. Lubricate the baking sheet. We put rolls with chocolate on it. And we send it to the oven for 25-30 minutes.
They can be served hot or cold.
Chocolate can be absolutely any: milk and black, with or without filling. You can even use candy.
Tongues with crumb
Simple and unusual recipe... Where the "crumb" is not only decoration, but also an excellent addition to the taste. By the way, the tongues can simply be sprinkled with sugar ().
Ingredients:
Preparation
That's the beauty of puff pastry. That it itself is delicious baked. And if you "decorate" it with the original crumb, you can get a delicacy.
Snails with raisins
Ingredients:
We prepare:
Oven - preheat to 200 degrees;
Defrost the dough;
Baking sheet - cover with parchment paper;
Raisins - soak in hot water, then dry on a towel.
You can cook snails with raisins in another way: cook custard(1/3 portion), grease the dough sheet with cream and only then put the raisins and roll the roll, you get a delicate filling.
More recipes in the video on my channel:
Ingredients:
For the cream:
How to cook:
Bring milk and sugar to a boil. Pour semolina a little at a time. Be sure to stir at the same time.
The semolina thickens, which means it's time to add the grated zest. Remove from heat and add oil.
Once the cream has cooled slightly, add the eggs. Stir the cream thoroughly after each one.
One and the other edges of the dough should protrude beyond the mold.
Ruddy cake with snow filling can be served.
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 there is step by step recipe puff yeast dough, from which you can make croissants, puffs with jam, cheese, chicken ... I suggest you take note of this simple way and compare 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 stick in your kitchen. I wish you successful experiments and sweet teas!
I am waiting for your feedback, comments, photos of finished baked goods.
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Puff pastry puffs will help you out in almost any situation. They can be baked both from semi-finished products and from dough prepared with your own hands. There shouldn't be any special problems in the process, because I will try to describe all its stages clearly and as clearly as possible.
Puff pastry - popular and favorite recipes
Most importantly, buy or make puff pastry!
So, so that your puff pastry puffs are devoured by all members of your family, prepare a dough, which consists of:
half a kilogram of flour; 375 g butter; 250 ml of ice water; a teaspoon of salt and 2 teaspoons of sugar
The recipes for making puff pastry pastries contain step-by-step instructions. I suggest making puffs like this:
- Sift flour into a bowl and mix with salt.
- Melt 75 g butter over the fire and cool slightly.
- On the contrary, chill the rest of the oil prescribed in the recipe in the refrigerator.
- Pour water into a bowl with flour, then butter in a thin stream and start kneading the dough.
- Use cold water and premium flour to make yeast-free puff pastry puffs.
- After the dough mass becomes viscous, put it on the table and start kneading with your hands until it becomes elastic.
- Wrap the dough mass with cling film and send it to the refrigerator shelf, where it will spend at least 40 minutes. Calculate your time, you can bake the puffs and the next day, as provided in some recipes, this will not make them worse.
- Put the butter on the table and form a 1 cm thick square cake out of it, a rolling pin will help you.
- Remove the dough from the refrigerator and roll it out into a rectangular slab.
- Put butter on half of the dough, cover it with the second part and start rolling, moving the rolling pin in one direction, trying to make a rectangle out of the dough again.
- Divide the rectangle into 3 unequal parts (in the middle 2/3, along the edges by 1/3) and fold in a book from the edges in two steps, you will have 4 layers.
- Again roll the dough in one direction and repeat folding at one hour intervals. During this time, send the dough to the refrigerator, wrapping it with foil. The more layers of dough you make, the higher and more airy the puffs will be in the end.
Recipes, following which, you will have baked goods that delight your family and friends, provide for the stage of forming blanks. Today we are preparing puff pastry puffs called "tongues", that is, these are baked goods without filling. It comes from salty or sweet puff pastry, choose yourself, focusing on the tastes of your family.
So:
- Preheat oven to 200 degree heat.
- Roll the dough into a layer on a flour-lined table and cut into strips.
- Divide each strip into squares and then into triangles.
- Puff pastry baked goods are brittle and easily crumble, so recipes recommend making small puffs.
- So they can be eaten in one fell swoop, without biting off, and before that they can be dipped in honey or jam.
- Sprinkle with sugar and bake on a baking sheet soaked in water for 10 minutes. During this time, they will be well baked and browned. Place the puffs on a nice dish before serving.
See my other recipes for making delicious puff pastry.
Puffs with filling
Puffs are filled with a wide variety of fillings. Depending on your taste preferences, use mushrooms, meat, vegetables, jams or boiled condensed milk. But remember, so that the puffs do not creep in the oven, the filling should not be too wet and hot.
We begin to form puffs:
- Place a slice of dough on a floured table and roll it out with a rolling pin.
- Cut the dough into strips 8-9 cm wide, then divide them into squares.
- Place the filling on one half of the puff and fold it into a triangle. Press down with a fork to prevent the edges from coming apart. In addition to making your baked goods more durable, they will look more attractive.
- Moisten a baking sheet with water and lay out the puffs, keeping the distance between them, because at a high temperature (200 degrees) they will begin to increase in size.
- In total, the puffs will be held in the oven for 15-20 minutes, it all depends on their filling.
If you are making puffs with raw food, the baking time will increase slightly. Keep this in mind when preparing a treat with cottage cheese or fruit. Recipes recommend keeping them in the oven for at least 20 minutes.
- Monitor the state of the baked goods through the glass of the oven, being careful not to open the door at first.
- As soon as it turns brown, check the readiness on one copy and take out the puffs to cool. The main thing is that the filling does not remain raw.
- You can serve dessert puffs with any drinks - tea, compote, fruit juice, it all depends on the time of year and your desire.
I promise that your guests and friends will not remain indifferent to your efforts, so you will receive praise and compliments.
If you are also interested in recipes for delicious and airy puff pastry, visit my website, where you will find many tips and tricks on this topic. Bon appetit and see my other recipes!
Basic rules for making puffs
In every modern grocery store, customers can purchase puff pastry, both leavened and plain.
The baked goods will turn out splendidly, because each product is ideal for homemade... As a rule, it is customary to use frozen dough.
Let it sit warm for a while before starting cooking. You need to remove it from the freezer in advance so that the dough is defrosted.
The layer of dough needs to be rolled up to the desired size, and then start forming puffs. The fillings can be very different.
Fillings for homemade puffs
You can make homemade puffs with different types of fillings: meat, sausage, vegetables, mushrooms, fruits, cottage cheese, marmalade and marshmallows. Even chocolate and dried fruits are fine for this purpose.
As you can see, don't be afraid to experiment. Here it is worth doing everything as the recipe for working with the dough indicates, but choose the filling to your taste.
Form
Homemade puffs can be of different shapes: rectangle, square, envelope, roll, bagel, etc. In fact, as in the previous paragraph, there are no restrictions, everything will depend on your personal desire and the filling that you like the most.
Baking
It is worth baking puffs in home oven... The temperature will vary from 200 to 220 degrees. In this case, everything will depend on the parameters of the filling.
If you cook puffs with meat, then know that they take much longer to bake. Therefore, the temperature should be set a little lower, otherwise there is a great chance that the dough will burn.
Everything is with the theory in this article, I propose to go to the recipes.
Cheese puffs based on ready-made dough
Cheese puff is very simple to prepare. Plus, it takes very little time to cook. The result is delicious baked goods. Any cheese will do, even processed cheese, but in the composition of the components in this case, I indicated the use of hard cheese.
Components: 500 gr. test; 170 g tv cheese; 1 PC. chickens. egg.
Cooking Algorithm:
- I roll out the thawed dough into a layer, about 3 mm in thickness. I cut into squares, the sides of which will be 10 cm.
- Rubbing tv. grated cheese, preferably on the large side.
- Chicken. I mix the egg with 1 tbsp. water. Beat up the mass.
- I grease the squares of chicken dough. egg using a special kitchen brush. I put the filling on a square and cover with dough, the edges need to be stitched together. To give the layer strength, it is better to walk around its entire perimeter with a fork. The puff will acquire ribbed edges.
- I put the puffs on a baking sheet to send them to the oven for baking. But remember that before doing this, it is important to grease the chicken baked goods. an egg.
Apple puff based on puff yeast dough
Apple puffs involve the use of fresh fruit, but it is quite possible to replace them with jam, mashed potatoes, and leftover compote.
Components: 300 gr. test; 2 pcs. apples; 3 tsp cinnamon; 1 PC. chickens. eggs; 3 tbsp Sahara.
Cooking Algorithm:
- I make the filling: I chop the apples into cubes, mix with sugar and cinnamon.
- I put the filling in the microwave and heat it for a couple of minutes. Let it cool down.
- I roll the dough, but the layer should not be made too thick.
- I divide it into parts. I grease the edges of the chickens. an egg. I distribute the filling between the puffs, fix the edges in order to make triangles. I put it on a baking sheet. The dough will rise several times during baking. I grease and bake in the oven.
Curd puffs with raisins based on puff yeast dough
A similar cooking recipe allows you to use not only homemade or store-bought cottage cheese, but also a ready-made mass, which contains chocolate, candied fruits, raisins and other additives. In this case, only chickens can be added to the filling. egg.
Components: 1 pack. test; 400 gr. cottage cheese; 2 pcs. chickens. eggs; sugar; vanilla and 50 gr. raisins.
Cooking Algorithm:
- I wash the raisins with boiling water, give time for it to swell. Rub cottage cheese with sugar. I add vanilla to the mass and chickens. egg. I mix it with raisins.
- I roll out the dough with a rolling pin. I cut layers of about 15 cm into squares.
- Beat chickens. egg. I grease the edges with it. I put the cottage cheese filling on the blanks and fold them in half. I go along the edges with a fork to hold the dough together. I send it to the oven, bake for about 20 minutes. at 170 gr.
Cherry puffs
On the basis of the finished dough, you can make not only puffs with cherry filling, but also other berries. For example, I advise you to use raspberries, cherries, strawberries.
It is necessary that the juice from the berries does not leak out while baking the puffs. On this score, I have a couple of secrets that I will tell you.
Components: 1 pack. test; 3 tbsp each sugar and starch; 2 pcs. white crackers; 1 PC. chickens. eggs; 300 gr. berries.
Cooking Algorithm:
- Freeing the berries from the seeds. I add sugar and starch to the cherries.
- White croutons from a loaf or with vanilla flavor. Roll out the dough and sprinkle breadcrumbs on the puff squares. The edges must be bypassed.
- I spread the filling in the center of each square. I cover with the second part of the dough. I make puffs. With a sharp knife, I cut out the cuts so that the cherries are visible. I send to bake at 200 gr. 15 minutes, but before putting the pastries in the oven, grease the puffs with a beaten egg.
Ready-made puffs can be immediately served to the table for aromatic tea. Try to cook a couple of recipes from my article, you will be satisfied with the result for sure!
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