Ready puff pastry– one of the essential helpers in the kitchen, especially if family and friends don’t mind often enjoying baked goods home production. There are many types of dough; the housewife herself decides to buy or make it, based on her busy schedule. The lightest and most pleasant to the taste is puff pastry; both adults and children love it, and children do not neglect the opportunity to try the sweet and salty delicacies made from it. Store-bought dough practically no difference from homemade, it is fluffy and light, lends itself to the hands and has a beautiful appearance after baking. Therefore, you can find a wide variety. So, let's start with sweet products made from ready-made puff pastry.

Sweet puff pastries, tongues, puff pastry brushwood

Roll out the finished puff pastry and sprinkle powdered sugar.

Then sprinkle with cinnamon.

Fold the edges inward. And cut the dough into strips about 5 cm wide. In each layer, make a cut in the middle (not to the edges).

We pass the edge of the strip through the hole in the middle of the tape.

Rolls made from ready-made puff pastry

Roll out the puff pastry. Season the top of the layer with vegetable oil. And then sprinkle with granulated sugar.

After this, sprinkle the puff pastry with poppy seeds.

Roll the dough into a roll and cut it into small pieces of 5-6 cm.

Then cut each piece in the middle and unfold (see photo). Bake in the oven for 7-10 minutes at 180 degrees.

Sweet pastries from ready-made puff pastry recipes

Cake on puff pastry with fruits and berries with custard

• Puff pastry, ready-made (yeast) – 0.5 kilograms.
• Eggs – 4 pieces.
• Cottage cheese – 0.5 kilograms.
• Milk – 200 milliliters.
• Cream (30%) – 0.5 liters.
• Sugar – 200 grams.
• Gelatin – 1 package (45 grams).
• Frozen cherries – 0.5 kilograms.
• Canned peaches – 200 grams.

Let's start preparing ours by simply placing the dough on the table to defrost. cutting board. After it reaches the desired condition, roll it out a little, cut a circle out of it, attaching a baking dish to fit it in size. Grease the mold butter or margarine, do not regret it, lubricate it generously. We steal the raw cake and pierce it with a fork so that the pimples do not swell during baking. Preheat the oven to 220 degrees, then place the pan and bake the cake for 10 minutes.

In the meantime, take the seeds out of the cherries, put them in a colander, and after 20 minutes add sugar. We separate the gelatin – 15 and 30 grams, soak it separately until it swells. We rub the cottage cheese through a sieve, or beat it well with a blender so that it is homogeneous and tender. Cut the peaches into small cubes. Remove the crust from the oven to cool in the pan.

Next, let's start cooking custard. Let's do water bath, put a saucepan with milk and yolks, sugar on it. Stir constantly, the cream is ready when it starts to thicken, approximate time half an hour of preparation. Add 30 grams of gelatin and mix. Leave to cool. In the meantime, we will whip the cream until it becomes thick and airy, and when the cream has cooled, add cream, peaches and cottage cheese, mix. We'll post it ready cream onto the crust, put it in the refrigerator for 1.5 hours.

While the cake is cooling, boil the cherries with sugar until the latter dissolves, boil, turn off, take out the berries, and pour into the syrup recipe from ready-made puff pastry , add a smaller portion of gelatin, mix, cool. And when the cherries are cold, take the cake out of the refrigerator and decorate with cherries, which we pour thick syrup with gelatin. Then we put it in the refrigerator for several hours, or better yet for a day, so that the cake completely hardens.

Puff braids with nut filling and spices

• Ready puff pastry (yeast) – 300 grams.
• Butter – 50 grams.
• Egg – 1 yolk.
• Milk – 1 tablespoon.
• Sugar – 4 tablespoons.
• Almond nut – 70 grams.
• Cloves and cinnamon - to taste.

When working with ready-made dough, starting each recipe with it, you need to defrost it. Just leave the sheets on the table on a cutting board for half an hour. In the meantime, let's prepare the filling for our fragrant buns- puff pastry We will need a blender or meat grinder to grind almond into crumbs, along with sugar, cloves and cinnamon, then add milk, mix everything into a paste, the smell will be incredible.

It goes on to say: place the dough layers on a table generously sprinkled with flour, roll it out, and divide it into 4 parts. We spread each of them generously nut filling. Now we roll it up, cut it lengthwise, but not all the way, form a pigtail, and then connect the ends to make a circle.

Whisk egg yolk and grease each bun; you can sprinkle sugar, powder (after baking), and cinnamon on top. Place in the oven preheated to 200 degrees for 20 minutes - but the time varies individually, depending on the dough and oven, so keep an eye on the baking so that you can later try the fragrant round braids with coffee, tea or cocoa.

Oriental sweets on puff pastry

• Ready puff pastry – 400 grams.
• Mixed nuts (walnuts, cashews, almonds) – 1 cup.
• Brown sugar - 1 cup.
• Egg – 1 yolk.
• Cinnamon sticks – 1 piece.
• Vanilla pods – 2 pieces.
• Cardamom – 3 pieces.
• Orange zest.

Let's start with the dough: we need 4 squares of puff pastry. To do this, we defrost it - leave it on the table for half an hour, and then roll out and stretch each layer of purchased puff pastry into a rectangle, and cut it in half.

Using a blender, food processor or meat grinder, grind nut mixture. We spread it on each layer of dough, stack them one on top of the other, and coat the top layer with beaten yolk. Preheat the oven to 190 degrees, bake for about 15 minutes.

While we are baking the sweets, we will prepare the impregnation syrup, since according to this recipe from ready-made puff pastry, we make rich sweets. Pour sugar into the water, add spices and zest, bring to a boil over low heat, stirring. Let it sit for half an hour and strain. Take the pastry out of the oven, cut it lengthwise and then crosswise. Pour the syrup over the baked goods, generously so that the dough becomes wet. Let the impregnation be completely absorbed, leave until it cools, or in the refrigerator for several hours. Best served with coffee, very tasty and original.

Apple strudel – light pastry, with dried fruits and nuts

• Ready puff pastry – 1 sheet.
• Sweet apples – 0.5 kilograms.
• White crackers - 3 tablespoons.
• Prunes – 50 grams.
• Raisins – 50 grams.
• Walnut – 50 grams.
• Sugar – 5 tablespoons.
• Cinnamon – 0.5 teaspoon.

Let's start defrosting the dough. In the meantime he will cook apple filling: Peel the apples, wash them, and cut them into thin slices. Place them in a bowl, add sugar, chopped nuts and dried fruits, and cinnamon.

Further on recipe from ready-made puff pastry strudel, sprinkle the table with flour, roll out the dough, very thin. This is important so that our baked goods turn out tender. Mix the filling thoroughly. The dough should be coated with any oil, preferably butter, of course, leaving the edges untouched. Sprinkle one side of the dough sheet with crackers and put the filling on top. Afterwards, we wrap the strudel, securing the ends so that the filling remains completely in the middle of the dough, and the dough is saturated and becomes juicy.

Preheat the oven at 220 degrees. Before placing the strudel, reduce the temperature to 200 and leave to bake for 40 minutes. Let's get it ready-made strudel, sprinkle with powdered sugar mixed with vanilla, let cool. It’s very tasty to eat warm strudel with ice cream, with coffee, or just with tea.

Snack pies and cakes, pizzas made from ready-made puff pastry

Irish Pigtail - a simple, flavorful pie

• Eggs – 1 piece.
• Ham, lean – 200 grams.
• Chopped spinach – 200 grams.
• Potatoes – 2 pieces.
• Grated cheese (preferably Cheddar, but can be replaced with whatever is available) – 200 grams.
• Sesame or cumin (optional) – to taste, for sprinkling the pie.

Let's prepare the products, and in the meantime we will defrost the puff pastry - just leave it on the board on the table for half an hour. We wash the potatoes and let them cook until they are ready, without removing the skins, leave them to cool, after which we will cut them into circles, not very thin, so that the taste of the potatoes can be felt well. This implies using unpeeled potatoes (leaving the tubers in their “uniform”).

We cut the ham into thin circles or squares, as convenient. Grate the cheese and finely chop the spinach. If the spinach is frozen, get rid of any moisture from the greens, it will interfere with the spinach and spoil it. fresh taste finished pie.

Place the dough on baking paper, put the ham in the middle, chopped spinach and potatoes on it, and sprinkle everything with plenty of cheese. Now cut the edges of the dough on both sides into medium strips (make about 10 cuts). According to this recipe from ready-made puff pastry, we will braid a pigtail from these strips.

Take an egg, beat it with a few tablespoons of water, brush the top of the cake, and immediately sprinkle with cumin or sesame seeds. Place in an oven preheated to 200 degrees for half an hour.

Salty “Napoleon” - a festive snack, hearty cake

• Ready puff pastry – 1.2 kilograms.
• Hard cheese – 200 grams.
• Potatoes – 3 pieces, large.
• Onion – 1 piece, large.
• Parsley – 1 bunch.
• Cream (15% fat) – 200 milliliters.
• Sunflower oil – 100 grams.
• Salt, a mixture of peppers, dried herbs (to taste) - optional.

Our recipe for ready-made puff pastry The Napoleon cake begins in the same way as the preparation of its sweet pastry - by baking the cake layers. In total, you need to make 4 cake layers, so defrost the dough, divide it into the appropriate number of parts, and roll it out thinly on a table sprinkled with flour. Then place on baking paper and bake for 15 minutes, 220 degrees.

Potato part of the filling: wash and peel the potatoes, cut them and let them cook. 10 minutes before readiness, drain the water, add salt and pour in cream. Boil the potatoes until tender and, using a masher, make a very tender and homogeneous puree. You can use a blender to help, because the potatoes should not be too liquid, but not thick, without lumps or pieces.

Now let's proceed to the next stage of preparing the filling for our recipe from ready-made puff pastry"Napoleon". Peel the onions, mushrooms, rinse. We cut the onion into thin half rings, and also chop the mushrooms not very coarsely. We will fry the onion, first, then, when it acquires a golden hue and becomes slightly transparent, add the mushrooms and fry for sunflower oil, with the addition of a mixture of peppers and salt.

We will mix mushrooms and onions with potatoes, add herbs and spices. Grate the cheese, coat the cakes with a mixture of fillings, and sprinkle cheese on top (so each layer). Bake the cake for about 8 minutes until the cheese is melted. Sprinkle finely chopped herbs on top.

Pizza team - simple and quick pizza, tasty and juicy

• Ready puff pastry (yeast) – 1 kilogram.
• Champignon mushrooms – 300 grams.
• Raw smoked salami sausage – 300 grams.
• Pitted olives – 100 grams.
• Cheese – 200 grams.
• Tomatoes – 4 pieces.
• Olive oil – 3 tablespoons.
• Garlic – 4 cloves.
• A mixture of peppers and provencal herbs- half a teaspoon.
• Spicy tomato paste – 1 tablespoon.

Making pizza like any other recipe from ready-made puff pastry, quick and easy because you don't have to mess with the base itself. Just take the dough, defrost it a little on the table, roll it out into a rectangular baking tray, on which you place greased baking paper. Leave the dough on the counter for an hour until it rises a little. In the meantime, let's make the filling and sauce.

Sauce: peel garlic and tomatoes, chop, simmer with herbs and olive oil over low heat, covered, in a frying pan, stirring, for 20 minutes. Add tomato spicy paste, so that the pizza is richer, since store-bought dough has no pronounced taste. Keep it covered for another 10 minutes, then turn it off and let it cool while we prepare the pizza toppings.

Peel, wash the mushrooms, cut into slices and fry a little in oil until they have a golden crust. Among recipes from ready-made puff pastry, there are many variations on the theme of preparing pizza, ours will be a national team, so we put all the most delicious things into it, which means that we will next prepare the sausage - cut it into thin circles. Then we cut the olives into slices and grate the cheese on a coarse grater.

Now we lay everything out in layers on the dough. First – sauce, spread it generously on the dough. Then - sausage, mushrooms, cheese, olives. Place the baking sheet with the goodies in the oven for 15 minutes at 200 degrees. If the pizza is damp, lower the temperature to 150 and leave for another 15 minutes. You can sprinkle the top with herbs.

Salty portioned pies, snacks

Chicken samsa – quick, triangular pies with chicken filling

You can take absolutely any filling, the main thing is that it is juicy - minced meat, vegetables, cheese, and so on. And what a variety of seasonings and spices you can use!

• Ready puff pastry – 0.5 kilograms.
• Onion – 1 piece, larger ones are better.
• Chicken fillet – 0.5 kilograms.
• Soy sauce – 50 milliliters.
• Eggs – 1 piece.
• Ground black pepper, salt and ground seasoning, cumin - to taste.

Let the dough defrost on a cutting board for half an hour. In the meantime, we will marinate the filling for our recipe from ready-made puff pastry. To do this, chop the onion, finely, and cut into small pieces chicken fillet, mix with spices and seasonings, salt, pour soy sauce– we leave aromatic filling for 20 minutes.

Sprinkle the table with flour, roll out the dough, cut it into squares (12 by 12 centimeters). Place filling in each square. Now we mold each corner of the square in the center, sealing the edges with our fingers so that the filling is securely hidden under the dough.

Beat the egg well with a small amount water, coat each pie. Place the pieces on a baking sheet that has been previously greased with oil. Place in the oven for half an hour, 180 degrees. As a result, this one is fast recipe for ready-made puff pastry will surprise you and your household with its beauty, richness and practicality. Can be served with spicy tomato sauce or just a snack with some soup.

Sausage in puff pastry is a quick, everyone’s favorite dish that doesn’t require presentation.

• Ready puff pastry – 4 grams (about 40 grams for 1 sausage).
• Sausages – 10 pieces for 10 servings.

It's simple, even too simple, but in the end your family will be happy, absorbing delicious sausages in the test, with tomato juice, broth or something else tasty. And you can take an evening break from preparing dinner or lunch.

Our recipes for ready-made puff pastry sausages in the dough begins with the fact that we boil the filling itself until half cooked. Let's cut the dough into strips and wrap the sausages in a spiral. Cover the baking sheet parchment paper for baking, can be greased with margarine or sunflower oil. Place the sausages in the dough, place in a preheated oven for 7 minutes at 200 degrees, then reduce the temperature to 160 and leave for another 10-15 minutes. Ready!

Bags filled with trout - a festive dish, simple but original

• Ready puff pastry – 1 package (2 sheets).
• Onions, preferably red, they are sweeter and crispier – 3 pieces, medium size.
• Fillet sea ​​trout– 600-700 grams.
• Butter – 100 grams.
• Lemon – 1 piece, ripe.
• A mixture of dried herbs for fish, salt and crushed white pepper - to taste.

First of all, defrost the dough, leaving it on the table on a board. Meanwhile for recipe from ready-made puff pastry bags, prepare the filling. Take fish fillet, cut into small squares, sprinkle with the juice of one lemon, add seasonings and spices, salt. Let the filling marinate for half an hour, mixing the trout with the additives. Let's chop the onion, preferably not very finely, but so that it is pleasant to eat, at your discretion, as you like.

Meanwhile, the dough has already been prepared, pour flour on the table, roll it out a little so that the sheet is thinner, cut into even pieces - squares. Place a little onion and pickled trout in each square. Now let’s take the butter, it’s better not to take it out of the refrigerator until the last minute so that it remains cold. By recipe from ready-made puff pastry bags with fish filling, you need to put small piece butter onto the filling, then form bombs, securing them on top with either an onion or a sprig of herbs, your favorite.

Place in the oven, preheat it to 180 degrees, bake for about half an hour, depending on how thin you roll out the dough. We post it on large dish, covered with curly lettuce leaves.

If you don’t have time to knead dough, but still want delicious homemade baked goods, then buy ready-made puff pastry in the supermarket and bake delicious puff pastries.
Recipe contents:

Puff pastries - delicious and quick baking. This product is very popular all over the world. Yes, classic sweet pastries made from puff pastry glorified the cooking of France, savory puff pastries with meat are loved in Germany, pastries and cakes are very popular among Australians. Puff pastry is a great invention for preparing many desserts and quick snacks. Now, in conditions modern cooking, no special confectionery skills are required. From store-bought ready-made puff pastry you can make delicious puff pastries with any filling.

Puff pastry has been sold in supermarkets for many years and is very convenient, especially for busy housewives. Dishes made from it are prepared extremely quickly. For example, such a delight, puff pastries, will be ready in 20 minutes. They can be baked even when there is no energy, desire or time for baking. After all, to prepare them you just need to defrost and roll out the dough, wrap the filling in it and bake. Fast and easy. What could be better for delicious dessert. Each layer of puff pastry makes two pockets.

• Calorie content per 100 g - 352 kcal.
• Number of servings - 4
• Cooking time - 20-25 minutes (not counting the time for defrosting the dough)

Ingredients:

• Frozen puff pastry - 2 sheets
• Any jam - 4-6 tbsp.
• Eggs - for brushing puff pastries

Step-by-step preparation of puff pastry from store-bought puff pastry

1. Remove the dough in advance freezer and leave to defrost. Keep in mind that puff pastry is not refrozen. Therefore, defrost as much as you plan to cook at a time. Place the defrosted dough on a flat surface sprinkled with flour and roll out a sheet with a rolling pin to a thickness of 3-5 mm. Roll in one direction so as not to disturb the layering of the dough.

2. Cut the dough sheet in half. This will be two puffs. Place 1-2 tbsp on one half of two pieces of dough. jam, which can be any to your taste and preference. In addition, you can add grated cheese, chopped meat, vegetable stew etc.

3. Cover the jam with the other half of the dough and firmly seal the edges of the dough.

4. On top layer Using a sharp knife, make cross cuts in the dough to allow air to escape. Transfer the puff pastries to a baking tray. The baking tray does not need to be greased with anything, because... There is quite a lot of fat in the dough, so the product will not stick to the surface.

5. Using a pastry brush, brush the surface of the future layers with a loose egg or melted butter. If desired, for beauty, you can sprinkle the puff pastry with sesame seeds.

Many people love puff pastry for its tenderness and versatility. After all, you can make puff pastries with various fillings, from jam to meat. Store-bought puff pastry is a bit expensive and not always tasty, so many housewives prefer to buy puff pastry (or make it themselves) and bake it at home. We'll tell you how to wrap puff pastries in a variety of ways so that homemade baking It pleased not only the stomach, but also the eye.

Triangle

This is one of the simplest and most popular ways to wrap puff pastry. This way you can make puff pastries with cottage cheese, jam, jam, mushrooms, chicken, cheese and any other filling, because it will be inside the triangle. Rolling a puff pastry into a triangle is as easy as shelling pears:

1. cut the dough into squares. The size can be any, the main thing is to maintain the square shape. Usually they make 10 by 10 cm;
2. put the filling in the middle. There shouldn’t be a lot of it (1 tablespoon of filling per 10 by 10 square);
3. Close the edges of the puff pastry tightly with your fingers so that the filling does not leak out.

Ready. When baking, the puff pastry will swell and become fluffy. And even if you take a bite of the pie and don’t immediately get to the filling, it will still be delicious, because the puff pastry itself is soft and light.

Cheesecake

You can wrap puff pastries in this interesting way. Layered cheesecake differs from the classic one in its shape: it is not round, but square or diamond-shaped. For such a product, only thick (viscous) fillings are suitable, because liquid ones can leak onto the baking sheet. Let's learn how to make puff cheesecakes:

1. fold the dough square into a triangle (without pressing);
2. make a cut as in photo 3 (not all the way);
3. open the triangle back into a square and coat the edges with egg (for better gluing);
4. we cross the corners (as in photo 5);
5. Place the filling in the center.

The puff pastry is ready!

Butterfly

Very unusual way wrapping puff pastry, suitable for sweet products. The filling should again be viscous. Let's look and remember:

1. it all starts like in a cheesecake: a triangle, a cut, a development;
2. We grease the middle of the square with the egg;
3. as in photos 4 and 5, glue the corners to the middle;
4. Place the filling into the resulting cells.

The result is very beautiful lush butterflies, which after baking can be additionally decorated with powdered sugar and red currants, for example.

Bow

Many people remember puff bows from childhood. They didn't have any fillings, but less delicious products Because of this, they didn’t, because the bows were sprinkled with sugar. It turns out that wrapping puff pastries in this way is not at all difficult:

turn the square into a triangle;

make 2 cuts as in photo 3;

We wrap the resulting tail around the two side “ears”, forming a bow.

Sprinkle the finished baked bow with powder or grease it liquid jam. Great light dessert for tea.

Kare

Ideal puff shape for meat and mushroom fillings. The wrapping method is a bit like the cheesecake technique (at least it all starts exactly like that).

Hello dear!

I miss you) How dizzying and at the same time relaxing summer was! Walks, nature, warmth, barbecue, fresh air, splashing warm water. So much so that it doesn’t emerge from it at all)) And I don’t regret it at all!

But there were also rainy, cool days when we were at home and again we wanted hot tea, and with it something baked, warm, aromatic.

One of these days I wanted to bake puff pastries. So that they are beautiful puff pastries, intricate, with different sweet fillings. And away we go))

There is nothing complicated in the process of making puff pastries; all the work is described on the package with the dough.

Ingredients for making beautiful puff pastries:

— ready-made puff pastry in packages (in the form of rectangular or square layers);

- 1 egg for brushing the puff pastry.

Options for sweet fillings for puff pastries:

- cinnamon with sugar;

- steamed seedless raisins;

- banana pieces;

- steamed and chopped prunes and dried apricots (separately or in a mixture);

- fresh berries(with sugar if desired): strawberries, raspberries, cherries, sweet cherries;

- fresh apple pieces, sprinkled with cinnamon and sugar;

- canned fruits pieces: peaches, apricots, pineapples;

- jam, marmalade, jam;

- boiled condensed milk;

- pieces of chocolate.

Preparation of puff pastries:

U different manufacturers I've come across two types of puff pastry: squares and rectangles. Based on the shape of the layers, we will choose the type for future layers.

Which dough to choose: yeast or yeast-free?

From yeast dough the puff pastries are softer, and those made without yeast are crispier. Choose according to your taste. I love yeast dough and soft puff pastries.

How to work with ready-made frozen puff pastry?

Separate the frozen layers of dough from each other and place them on a flat surface for 20-30 minutes until they become soft. If necessary, roll out (roll only in one direction so as not to damage the layers of dough!). Shape the dough into any shape, using filling if desired. Place the puff pastries on a baking sheet on baking paper at a distance from each other, cover with a towel and leave room temperature for 15-20 minutes for proofing. For shine ready-made puff pastries brush the dough with beaten egg. Bake in an oven preheated to 220 degrees for 5-7 minutes until golden crust, then reduce the temperature to 175 degrees and bake until done for another 10-15 minutes.

Use your sharpest knife to cut the dough! I use ceramic. If your knife has been sharpened for a long time, the dough may stick to it.

Rectangular layers of dough

"Bagels"

Cut the dough layers diagonally. Place banana slices on the bases of the resulting triangles and roll them into a bagel. Here For filling Chocolate chunks also work well.

"Curls"

Sprinkle the dough thickly with cinnamon and sugar, leaving one of the narrow edges of the dough free. Roll up towards the free edge.

Cut the roll in half. Cut each part in the middle, not reaching a little to the end. Turn the resulting halves out.

"Pies with cuts"

Cut the dough sheet in half along the long side. Make parallel cuts on one half of the resulting rectangles. Place chopped berries on the other half (I used cherries).

Cover the filling with the second half of the dough, slightly stretching the cuts. Press the edges of the puff pastry tightly with your fingers to prevent it from coming apart during baking. Here, bright berries are well suited for the filling: cherries, strawberries, which will be visible through the cuts.

"Curly pies"

Cut the dough sheet in half along the long side. Place jam on one half of the resulting rectangles, cover with the other half of the dough, and press the edges tightly with your fingers.

Then press the edges with a fork to create grooves. Press the dough tightly along the edges so that the filling does not leak out!

Square layers of dough

To make puff pastries, each square layer Cut the dough into 4 small squares.

"Daisies"

We make cuts in the corners, leaving a distance of approximately 1 cm between them on the sides of the square. Place halves of canned apricots in the center.

Pull the corners of the dough towards the center and press tightly.

"Envelopes"

Place steamed raisins on the center of the square (first pour boiling water over the raisins for 10 minutes until they become soft, then drain the water). Pull the corners of the dough towards the center and press tightly. Almost any non-liquid filling is suitable here: chopped bananas, berries, fruits, dried apricots, prunes.

"Baskets"

My favorite puff shape! There are long cuts on opposite corners of the cases. Transfer the dough from the corners to opposite sides and press lightly.

We put the filling into the resulting “basket” (I used fresh chopped strawberries with sugar). Any filling will do; the color contrasting with the dough looks best.

Place the puff pastries on a baking sheet on baking paper, brush the dough with beaten egg for shine.

Phew, that was all for today! I don’t know who was more pleased - me when I was cooking, or everyone I treated))

Of course, this is not all that can be wrapped in puff pastry. I really want to add more to the article. There are still simple puff “tongues” and “spirals” with sugar left, triangular pies, another puff “flowers”...

Help yourself! All the best to you, summer, warm! I sincerely wish you to enjoy the last month of summer!

With love, Elena Nazarenko

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Breakfast toast with avocado and egg salad - great start day. Egg salad in this recipe acts as thick sauce with which they are seasoned fresh vegetables and shrimp. My egg salad quite unusual, this dietary option everyone's favorite snack - with Feta cheese, Greek yogurt and red caviar. If you have time in the morning, never deny yourself the pleasure of cooking something tasty and healthy. You need to start the day with positive emotions!

Perhaps every woman has at least once received a blooming orchid as a gift. It’s not surprising, because such a living bouquet looks amazing and blooms for a long time. Orchids are not very difficult to grow. indoor crops, but failure to comply with the main conditions for their maintenance often leads to the loss of a flower. If you are just starting to get acquainted with indoor orchids, you should find out the correct answers to the main questions about growing these beautiful plants at home.

Lush cheesecakes with poppy seeds and raisins, prepared according to this recipe, are eaten in no time in my family. Moderately sweet, plump, tender, with appetizing crust, without excess oil, in a word, exactly the same as my mother or grandmother fried in childhood. If the raisins are very sweet, then granulated sugar You don’t have to add it at all; without sugar, the cheesecakes will be better fried and will never burn. Cook them in a well-heated frying pan, greased with oil, over low heat and without a lid!

Cherry tomatoes differ from their larger counterparts not only in the small size of their berries. Many cherry varieties are characterized by a unique sweet taste, which is very different from the classic tomato one. Anyone who has never tried such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual Exotic fruits. In this article I will talk about five different tomatoes cherry, which have the sweetest fruits of unusual colors.

I started growing annual flowers in the garden and on the balcony more than 20 years ago, but I will never forget my first petunia, which I planted in the country along the path. Only a couple of decades have passed, but you’re amazed at how different the petunias of the past are from the many-sided hybrids of today! In this article, I propose to trace the history of the transformation of this flower from a simpleton into a real queen of annuals, as well as consider modern varieties of unusual colors.