Classic puff pastry is quite difficult to prepare. It’s easier to buy ready-made and take it out when you want to bake something. But, if you are a supporter of everything homemade, look on the Internet for simplified ways to prepare puff pastry. The recipes below assume you already have it.

Tablespoon.com

Ingredients:

• 200–300 g puff pastry;
• chicken eggs;
• bacon slices;
• Parmesan;
• salt, pepper and herbs (parsley, dill, basil).

Preparation

Roll out the dough and cut it into squares 7–10 centimeters wide. Place them on a baking sheet lined with parchment paper. Make borders about 1 centimeter high along the edges of the squares.

Break one egg into each of the resulting squares and lay out a few slices of bacon. Salt, pepper and sprinkle with chopped herbs and grated Parmesan (can be replaced with other cheese).

Preheat oven to 200°C. Bake the puff pastries for 10–15 minutes. The dough should turn golden brown. But you can remove the puff pastry early if you want the egg to remain runny.

Clarkscondensed.com

Ingredients:

• 400 g puff pastry;
• 200 g sausage;
• 200 g cheddar;
• 4 eggs;
• 1 tablespoon ranch sauce;
• 3 tablespoons salsa;
• Parmesan.

Preparation

Roll out the dough to form a circle about 30 centimeters in diameter. Place a glass in the center of this circle and cut out another circle. Cut the resulting ring into triangular wedges. It should look something like a flower.

You can also cut the dough into triangles and shape into a ring as shown.

Spread ranch dressing on the ring. If you don’t have it, then simply mix sour cream and mayonnaise in equal proportions with various spices (dried parsley, dried dill, salt, pepper, garlic powder, and so on).

Slice the sausage and lightly fry. Then crack the eggs into the pan and fry, stirring constantly. Finally, add three tablespoons of salsa.

Arrange the filling around the ring so that it is convenient to bend the “petals” later, and after cooking, cut the puff pastry. Close the ring by bending all the “petals” and sprinkle it with grated Parmesan. Bake the puff pastry in the oven for 10–15 minutes at 200°C. Serve hot for breakfast.

Patsy/Flickr.com

Ingredients:

• 400 g yeast-free puff pastry;
• 250 g cream cheese;
• 150 g sugar + 2–3 tablespoons for sprinkling;
• 80 g butter;
• 1 teaspoon vanilla sugar.

Preparation

Roll out the dough into two large layers. Place one of them on a round or rectangular baking dish. Beat cream cheese, butter, sugar and vanilla until smooth. Pour the mixture into the mold.

Place the second layer of dough on top. Seal the edges. If desired, you can use the leftover dough to make braids or a lattice and decorate the cheesecake with them. Sprinkle sugar on top of the pie. If you like cinnamon, you can sprinkle it on as well.

Bake the cheesecake for half an hour in an oven preheated to 180°C until golden brown. When it has cooled, place it in the refrigerator for a couple of hours, then cut and serve.

minadezhda/Depositphotos.com

Ingredients:

• 500 g puff pastry;
• 130 g butter;
• 1 small fork of cabbage;
• 7 eggs;
• 3 teaspoons salt.

Preparation

Finely chop the cabbage and sprinkle with salt. Leave it for 15-20 minutes so that it produces juice. Boil the eggs and chop finely too.

Squeeze the cabbage and combine with the eggs. Melt the butter and pour into the filling.

Roll out the dough to the size of the baking sheet. You should have two identical layers. Line a baking sheet with one of them and add the filling. Place the second layer of dough on top. Seal the edges. Brush the surface of the pie with beaten egg and place in the oven to bake for 30–40 minutes at 180°C.

The-girl-who-ate-everything.com

Ingredients:

• 100 g puff pastry;
• 100 g cream cheese;
• 2 tablespoons sugar;
• 1 tablespoon lemon juice;
• 1 teaspoon grated lemon zest;
• fresh or frozen berries.

For the glaze:

• 1 cup powdered sugar;
• 1–2 tablespoons of milk.

Preparation

Using a mixer, mix cream cheese, sugar, lemon juice and zest until smooth. Roll out the dough and brush it with the cream mixture. Place berries on top and roll up. Cut it into small pieces and place them on a round baking sheet.

Bake the rolls for 15–20 minutes at 180°C. While they bake, prepare the glaze. To do this, mix a glass of powdered sugar with 1-2 tablespoons of milk. Let the mixture sit for a while until the powder is completely dissolved. If the glaze is too thick, add another spoonful of milk. If desired, you can also add a pinch of vanilla.

Remove the rolls from the oven and spoon the glaze over them. Can be served both hot and cold.

Dream79/Depositphotos.com

Ingredients:

• 1 kg puff pastry without yeast;
• 500 g minced pork or beef;
• 50 g butter;
• 2 onions;
• 5 cloves of garlic;
• salt, pepper, spices to taste;
• vegetable oil for frying.

Preparation

Grind the onion using a blender or meat grinder, mix it with the minced meat. Salt, pepper, add chopped garlic and spices that you like.

Cut the dough into small balls and roll each of them out. Place a couple of spoons of minced meat and a small piece of butter on one half of the circle. Cover the minced meat with the second half of the dough and seal it.

Fry the pasties in hot vegetable oil until golden brown on both sides. After frying, place the pasties on paper towels to remove excess fat.

Thefoodcharlatan.com

Ingredients:

• 200 g puff pastry;
• 2 bananas;
• "Nutella";
• sugar;
• cinnamon.

Preparation

Roll out the dough and cut into triangles. Spread the base of each with Nutella (about half a tablespoon per triangle). How to make this chocolate spread at home, see.

Peel the bananas and cut into four parts. Arrange the banana pieces into triangles. Roll the puff pastry into a roll, pinching the open edges so that the filling is not visible. It should look something like pies. Roll each of them first in sugar and then in cinnamon. Place on a baking sheet lined with parchment.

Bake the puff pastries for 10–15 minutes at 190°C. It’s better to eat it hot so that the Nutella flows out like hot chocolate.

Ginny/Flickr.com

Ingredients:

• 220 g puff pastry;
• 100 g mozzarella;
• 1 teaspoon chopped parsley;
• 1 clove of garlic.

Preparation

Roll out the dough and cut it into triangles. Place a piece of cheese (if you don't have mozzarella, use any other soft variety) at the base of each triangle and wrap the bagels. Brush them with a mixture of melted butter and chopped garlic and parsley.

Preheat the oven to 190°C, line a baking sheet with parchment. Bake the bagels for 10 minutes.

vkuslandia/Depositphotos.com

Ingredients:

• 500 g puff pastry;
• a can of canned pineapples (in rings);
• powdered sugar.

Preparation

Remove the pineapples from the jar and dry on a paper towel. Cut the rolled out dough into strips 2-3 centimeters wide. Wrap each pineapple ring with a strip of dough (much like we did with bacon) and place on a baking sheet (don't forget about baking paper).

Bake the puff pastries in the oven at 180°C for 15–20 minutes. Sprinkle the finished baked goods with powdered sugar. You can also use sesame or poppy seeds as a topping.

bhofack2/Depositphotos.com

Ingredients:

• 250 g puff pastry;
• 200 g feta cheese;
• 200 g frozen spinach;
• 4 tablespoons olive oil;
• 2 chicken eggs;
• 1 onion;
• 1 clove of garlic;
• parsley, dill and green onions to taste.

Preparation

Spanakotiropita is a traditional Greek spinach and feta pie. To prepare portioned spanakotiropita, defrost, dry and chop the spinach. Fry the onion in olive oil (two tablespoons) until golden brown. In a separate bowl, beat the eggs and combine them with the feta. Mix everything thoroughly until smooth. Add the fried onion, remaining olive oil, finely chopped herbs and garlic.

Roll out the dough thinly and cut into squares 10–12 centimeters wide. Place two tablespoons of filling on each of them. Wrap the pies in triangles. Place them on a baking sheet lined with parchment paper.

Bake the pies in an oven preheated to 180°C for 20–25 minutes.

esimpraim/Flickr.com

Ingredients:

• 250 g puff pastry;
• 100 g powdered sugar;
• 100 g fresh strawberries;
• 3 tablespoons sour cream;
• 4 tablespoons strawberry jam;
• 2 bananas;
• 1 apple;
• 1 kiwi.

Preparation

Roll out the dough into a layer about 0.5 centimeters thick. You can make small sides around the edge.

Spread the dough first with sour cream (it’s better to use fat), and then with strawberry jam. If you don’t have strawberry, you can take any other of your choice. Place thinly sliced ​​fruit on top. Use your imagination to make it not only tasty, but also beautiful.

Place the dish in the oven preheated to 200°C for 15–20 minutes. Sprinkle the finished galette with powdered sugar.

Kasza/Depositphotos.com

Ingredients:

• 400 g puff pastry;
• 200 g ham;
• 150 g hard cheese;
• 1–2 tablespoons of mayonnaise;
• 1 clove of garlic;
• greens (dill, parsley, basil).

Preparation

Roll out the dough into a rectangle measuring approximately 30 x 45 centimeters. Cut ham into thin slices (you can use doctor's sausage and any other sausage of your choice) and cheese.

Chop the greens and garlic, mix them with mayonnaise and spread it on the dough layer, retreating 3-5 centimeters from the edge. Scatter the ham and cheese evenly over the dough. Leave the ungreased edge free. Roll the roll so that this strip of dough is on the outside. It can be moistened with water to seal the roll tightly.

Cut the roll into pieces 4–6 centimeters wide. Place them on a baking sheet lined with parchment paper. The top of the roll can be greased with yolk and sprinkled with poppy seeds or sesame seeds. Bake the rolls in the oven at 180°C for 20–25 minutes.

p.studio66/Depositphotos.com

Ingredients:

• 6 sausages;
• 100–150 g hard cheese;
• 1 egg;
• sesame seeds, sauce and spices to taste.

Preparation

Roll out the dough and cut into strips 3-4 centimeters wide. Grease each of them with your favorite sauce, sprinkle with spices and finely grated cheese. Wrap the hot dogs in strips of dough and place the hot dogs on a parchment-lined baking sheet. Brush top with beaten egg and sprinkle with sesame seeds (optional).

Bake the sausages in the dough for 20 minutes at 180°C.

Ken Hawkins/Flickr.com

Ingredients:

• 200 g puff pastry;
• 200 g chocolate;
• 50 g powdered sugar;
• 1 chicken egg.

Preparation

Roll out the dough to a thickness of no more than 0.5 centimeters and cut into triangles. Place 1-2 pieces of chocolate at the base of the triangles. Roll the triangles into a roll, place on a baking sheet lined with parchment and brush with beaten egg.

Bake the croissants in the oven for 20 minutes at 220°C.

uroszunic/Depositphotos.com

Ingredients:

• 300 g yeast-free puff pastry;
• 300 g smoked chicken breast;
• 200 g hard cheese;
• 1 egg.

Preparation

Roll out and cut the puff pastry into strips about 2 centimeters wide. Take one strip and place finely chopped chicken breast and grated cheese on it. Cover with another strip, fasten them together at the bases. Gently twist the puff pastry into a spiral. Repeat the same with all remaining strips.

Place the finished braids on a baking sheet (don't forget about baking paper!) and place in the oven preheated to 200°C for 15 minutes.

Alattefood.com

Ingredients:

• 250 g puff pastry;
• 2–3 apples;
• 5 tablespoons cane sugar;
• 3 tablespoons regular sugar;
• 2 tablespoons butter;
• 2 teaspoons cinnamon;

For the glaze:

• ½ cup powdered sugar;
• 2–3 teaspoons milk;
• ½ teaspoon vanilla extract.

Preparation

Apple pie made from puff pastry is popular in Denmark. We suggest you make a variation of it in the form of braids.

To do this, apples need to be peeled, cored and cut into cubes. They then need to be caramelized over low heat: simmer them in a saucepan along with the cane sugar, vanilla extract and a teaspoon of cinnamon for 5 minutes.

Roll out the dough, brush it with melted butter, sprinkle with regular sugar and the remaining cinnamon. Place the apples and cover with another layer of dough on top. Then cut it into strips, place on a baking sheet with parchment and carefully twist each of them in a spiral.

Bake the braids for 10–15 minutes in the oven at 180°C. While they are baking, make the frosting. Combine powdered sugar, milk and vanilla extract. You can adjust the thickness of the glaze by adding either powder or milk.

Drizzle glaze over finished braids and serve.

sweetmusic_27/Flickr.com

Ingredients:

• 400 g puff pastry;
• 100 g hard cheese;
• 100 g salami;
• 1 tomato;
• 1 egg;
• olives;
• spices to taste.

Preparation

If you are a fan, then you will definitely love these pies. Their filling goes well with foam. Salami, cheese, tomato and olives need to be finely chopped and combined with the egg. If you want, you can add your favorite spices and herbs to the filling.

Roll out the dough, cut into squares and spread out the filling. Make the pies. Bake at 180°C until golden brown.

Krzysztof_Jankowski/Shutterstock.com

Ingredients:

• 500 g yeast-free puff pastry;
• 400 g cottage cheese;
• a glass of sugar;
• 3 eggs.

Preparation

Using a mixer, beat two eggs with half a glass of sugar and cottage cheese. When the mass becomes homogeneous, add the remaining sugar and beat again.

Roll out the dough and cut into circles or squares. Place 1-2 tablespoons of curd mixture on each of them. Fold the edges of the cheesecake like a pie. Place them on a baking sheet lined with parchment and brush with beaten egg.

Bake for 30–40 minutes at 180°C.

Scatteredthoughtsofacraftymom.com

Ingredients:

• 400 g yeast puff pastry;
• 200 g mozzarella;
• 3 tomatoes;
• 2 tablespoons of tomato sauce;
• 2 tablespoons olive oil;
• herbs and seasonings to taste;
• salt and pepper.

Preparation

Roll out the dough and make edges around the edges. If desired, you can make portioned mini-pizzas. Brush the dough with olive oil and tomato paste, and sprinkle with seasonings to suit your taste.

Spread out the filling. For a pizza a la Margherita, thinly sliced ​​tomatoes and mozzarella are enough, but you can use any and all toppings (bacon, mushrooms, olives, etc.).

Sprinkle fresh herbs on top of the pizza and bake for 20–25 minutes at 200°C.

Tarte Tatin

Joy/Flickr.com

Ingredients:

• 250 g yeast puff pastry;
• 150 g butter;
• 150 g cane sugar;
• 6 sweet and sour apples;
• a pinch of cinnamon.

Preparation

Tarte Tatin is a French apple pie with the filling on top. Let's make a reservation right away: instead of apples, you can use pears, mangoes, peaches or pineapples.

Grease the baking dish well with butter and sprinkle with sugar. Peel the apples, remove the core and cut into slices. Place them in a baking dish and sprinkle with cinnamon. Cover the apples with a layer of rolled out puff pastry.

Bake the pie for half an hour at 180°C. Once the tart has cooled slightly, invert the pan onto a plate or tray so that the apples are on top. Serve warm. Maybe with ice cream.

If you have your own signature puff pastry recipes, then welcome in the comments. Let's share culinary secrets with each other!

Today there are so many recipes for yeast dough - in books and on the Internet - that a novice cook's head can go spinning.

We tried to read through the eyes of beginners - and came to the conclusion that we wouldn’t risk taking on this dough, with all the cooking rules, warnings, etc., even though we know how to bake. By the way, this imaginary complexity scares off most young housewives.

We did it simply: we visited many culinary forums and chose those recipes that, having been published, were tested by many - including beginners - users and received the best reviews for their simplicity and excellent baking quality.

For beginners, we explain: yeast dough is made in two ways - with and without dough. Sponge To prepare it, first a sponge is made - a batter made from warm liquid, yeast and half the amount of flour - which must ferment for quite a long time, and only then all the other ingredients are added to it. Products prepared using the sponge method have a larger volume, i.e. the air bubbles in them are larger. The dough is more elastic and not crumbly. Straightforward Mixes right away, you just need to wait for it to fit well, i.e. rose. The main difference here is the following. If we want the dough to be rich - i.e. it contained more eggs, sugar, butter, milk - we make sponge dough. We bake pies, braids, and buns from it.

Unleavened dough is more suitable for baking pies, buns, and yeast dough. We also use this dough if we are going to deep fry - for example, donuts.

In fact, this border is quite arbitrary. Experienced housewives are most often able to bake anything using straight dough.

Unleavened yeast dough

• 500-600 g flour
• 20-30 g of fresh yeast or half a standard packet of dry yeast (weighing 11 g)
• 1 glass of milk or water
• 1 egg
• 4 tbsp. tablespoons vegetable or butter or margarine
• 1-2 teaspoons sugar (for sweet dough - about half a glass)
• about half a teaspoon of salt

1. If we use fresh yeast, first stir it in warm, 37-38°, milk or water until it dissolves. Dry, as recommended on the bag, mix immediately with flour or water.
2. It is better to first grind the eggs with sugar and salt, then mix with milk or water.
3. Sift flour through a sieve. Melt margarine or butter and let cool.
4. Now pour a mixture of water (or milk) with sugar, salt, egg (and yeast, if using fresh) into a bowl with flour, and knead the dough. When the mass becomes homogeneous, pour out the oil and knead again. Directly in a bowl - if it is convenient for us - or on a table sprinkled with flour, knead the dough with your hands for at least 5 minutes, or even better - 10-15 minutes. Properly kneaded dough should not stick to your hands at the end of this process. If it sticks, add a little flour.
5. After this, put the dough back into the bowl or pan, remembering that it will at least double in volume. Cover with a damp towel or napkin, or a lid, and place in a warm place. Those. either in a slightly heated and turned off oven, or on a bowl-pan with hot water, which must be changed periodically, or next to a heating radiator, then the bowl must be leaned against the other side from time to time.
6. The rising time of the dough depends on the quality of the ingredients and other details, but usually takes 1-2 hours. When the dough has risen, we briefly knead it with our hands again and leave it to rise a second time. After this, you can put it on the table and cut it.
7. When we have already shaped our pastry and placed it on a baking sheet, let it stand for another 15-20 minutes, the dough will rise again and will definitely be fluffy and light.

Sponge yeast dough

• 500-600 g flour
• 50 g fresh yeast or 11 g packet of dry yeast
• 1 glass of milk
• 4-6 eggs
• 2.5 tbsp. tablespoons vegetable oil, or 100 butter, or 100 g margarine
• 1-2 tbsp. spoons of sugar (or from 0.5 to a whole glass, if you want sweet dough)
• half a teaspoon of salt

1. First we make the dough. Dissolve yeast - any kind - in warm milk, a tablespoon of sugar and enough flour to make a dough like pancakes (the consistency of sour cream). Usually this is 1 cup of flour. We introduce it gradually, preferably sifting through a sieve so that there are no lumps.
2. And put it in a warm place for an hour and a half to rise. The dough is ready when it has risen as much as possible, and then falls, and something like wrinkles appears on the surface.
3. Prepare the pastry: grind the eggs with sugar and mix thoroughly. Melt butter or margarine and let cool.
4. Pour the baking mixture into the risen dough, stirring, add the remaining flour, stir until smooth, and at the very end add the butter. Like straight dough, we also knead with our hands, adding flour if necessary, until the dough stops sticking to our hands.
5. Place the dough back into the bowl and place in a warm place to rise for 1.5-2 hours.
6. And the same recommendation: the products on the baking sheet should be spaced, approximately double in volume, and then put in the oven.

• Products made from both doughs are baked at a temperature of 200-220°; in a gas oven it is better to set it to 180°. Time - from 10-15 minutes for small products to 50 minutes for large ones. It all depends on the oven.
• To prevent it from burning and drying out, the best way is to place a frying pan or something else with boiling water on the bottom of the oven.
• If you brush the products with beaten egg before baking, they will be shiny and rosy.
• And after baking, be sure to grease with oil or at least tea, warm water, place immediately on a dish and cover with a napkin or towel. Otherwise, in the heat of the moment, they will steam and dry out instead of becoming soft.
• By the way, if you have problems with the oven, for example, you can simply fry the pies in a frying pan.

Simple sponge yeast dough

Is on one of the forums or more simple sponge yeast dough, which everyone praises very much. This is how it is done.

• 500-600 g flour
• 1 packet of yeast “Saf-moment” (11 g)
• 1 cup (250 ml) warm water
• 1 egg
• 7 teaspoons sunflower oil
• 1 tbsp. spoon of sugar
• half a teaspoon of salt

1. From half the liquid (it can be milk or kefir), 1 teaspoon of sugar, part of the flour and yeast, make a dough, put it in a warm place, it rises in 10 minutes.
2. Stir the rest of the water, sugar, salt, egg, and flour in a bowl.
3. Pour the risen dough into a bowl, knead the soft dough, and place in a warm place.
4. After 20-30 minutes the dough is ready and ready to bake.

Lenten yeast dough

And finally, a recipe for lean yeast dough, the baked goods from which do not go stale for a long time, because there is almost no baking in it.

• 3-3.5 cups flour
• half (5.5 g) packet of Saf dry yeast
• glass of water
• 3-5 tablespoons vegetable oil
• 1-1.5 teaspoons salt
• from 0.5 tbsp. spoons up to 3-5 tbsp. spoons of sugar

1. Pour warm water (all of it) into a large bowl, add sugar and yeast and stir until everything dissolves. Leave in a warm place. As soon as a fluffy foam appears, add sunflower oil and salt, add a glass of flour, stir.
2. Add another glass and stir again. If the dough is already thick and difficult to stir, pour the third glass onto the table, place the dough on it and knead with your hands until it becomes smooth and not sticky.
3. Leave the covered dough to rise. When it increases by 1.5 times, knead it again and wait for the second rise. Now you can mold the products.

Important! If we took the yeast not just “Saf”, but “Saf-moment”, then the products must be molded immediately after the first rise of the dough.

As easy as pie

We would call the last recipe “easy as pie.” Good for fairly quickly preparing savory pies, pies and crumpets.

• 0.5 liters of curdled milk or

Many housewives consider yeast dough capricious and difficult to prepare. We will dispel the myth and tell you how easy it is to prepare varied and delicious baked goods from yeast dough.

For those who do not know how to prepare their own dough, a variation made from ready-made puff pastry is suitable.

Ingredients:

Sugar – 75 g;
ready-made puff pastry dough – 450 g;
butter;
apple – 4 pcs.

Preparation:

1. Defrost the dough in natural conditions in advance. Grease the mold with butter. Roll out the first layer. It should be thin and completely cover the baking pan.
2. Place the prepared dough layer in the mold. Remove the peel from the apples. Remove seeds and cut into pieces. Place on the dough and sprinkle with sugar.
3. Roll out the remaining piece of dough and cut out strips from it, which need to be laid out in a pattern on the surface of the apples.
4. Set the workpiece aside for half an hour. During this time, preheat the oven. For baking, the temperature will be 180 degrees. Time – half an hour.

Butter buns with jam

Try to prepare delicious baked goods that will bring joy and pleasure not only to children, but also to adults. We recommend making a double batch; the buns are flavorful and go down very quickly.

If you couldn’t use the buns right away, place them in a bag and hide them in the freezer. When you want to enjoy it, take it out and leave it in the refrigerator until completely thawed. Thanks to this manipulation, the baked goods will not become stale and will remain fresh and fragrant even after a few days.

Ingredients:

Flour – 50 g;
yeast – 25 g fresh;
milk – 180 ml;
sugar – 2 tbsp. spoons;
egg – 2 pcs.;
butter – 65 g;
salt – 0.5 teaspoon;
raspberry jam or jam - 1.5 cups.

Preparation:

1. Place yeast in three tablespoons of warm milk and grind. Set aside for a quarter of an hour.
2. Pour eggs into sugar. Add some salt. Melt the butter. Mix. Pour in the remaining warm milk. Add the yeast and some of the flour. Stir.
3. Add the remaining amount of flour in parts and knead the dough. The mass should be soft, elastic and not stick to your hands.
4. Cover with film or a bag and leave in a warm place for a couple of hours.
5. Knead the grown mass and set aside for another hour.
6. Roll out the finished dough into a layer and coat with jam. Leave the edges uncoated.
7. Fold the dough into thirds and pinch the edges. Press lightly with a rolling pin. Cut across. The width of the strip is needed about 2-3 centimeters.
8. Twist each strip several times and fold it into a ring, connecting the ends. Place on a baking sheet and bake in a preheated oven for a quarter of an hour.

The most delicious homemade pizza

Recipes for baking from puff pastry are varied. We offer you to prepare delicious pizza that takes minimal time to prepare.

Ingredients:

Ready-made puff pastry dough – 1 sheet;
pepper mixture;
small bell pepper - 5 pcs.;
champignons – 6 pcs.;
grated cheese – 160 g;
paprika – 0.2 teaspoon;
egg – 1 pc.;
parsley - 0.2 teaspoons.

Preparation:

1. Set the oven to 200 degrees.
2. Defrost the dough. Cut the champignons into thin strips. Heat the pan and fry the mushrooms. Sprinkle with paprika, salt, sprinkle with dried parsley. Stir and cover with a lid. Simmer for five minutes.
3. Cut the peppercorns into slices. Roll out the dough and place on a baking sheet that has been previously covered with parchment paper. Coat with beaten egg.
4. Place mushrooms. Place peppers and sprinkle with cheese. Sprinkle with pepper mixture.
5. Hide in the oven. Take it out when the dough turns a nice golden brown color. 180 degree mode.

Yeast dough roll with poppy seeds and raisins

The butter dough turns out aromatic, and the sweet poppy seed filling is delicious. Fill your home with comfort and warmth.

Ingredients:

Butter – 100 g;
flour – 5 mugs;
vegetable oil – 50 ml;
lemon zest;
yeast – 50 g;
egg – 2 pcs.;
sugar – 1 cup;
salt – 0.5 teaspoon;
milk - 1.5 cups.

Filling:

Butter – 2 tbsp. spoons;
poppy – 320 g;
vanilla sugar – 2 teaspoons;
raisins – 100 g;
sugar – 210 g;
milk – 160 ml.

Coating:

Poppy – 1 tbsp. spoon;
egg – 1 pc.

Preparation:

1. Cooking should begin with the filling. Pour in the raisins and leave to swell. Then drain the liquid and dry.
2. Pour boiling water over the poppy seeds and set aside for a quarter of an hour. Drain the liquid through a sieve.
3. Place poppy seeds in a saucepan and add milk. Add butter and sugar. Boil for half an hour. It may take a little longer; the milk should evaporate completely during the cooking process. After cooling completely, grind the poppy seeds in a meat grinder.
4. Warm the milk for the dough and add the yeast. Add a spoonful of sugar and five tablespoons of flour from the total amount. Mix with a whisk. Leave the mixture for an hour.
5. Pour salt into the eggs. Add sugar and vanilla sugar. Grind.
6. After the dough has risen and grown several times, add the egg mixture. Stir.
7. Melt and cool the butter. Pour into the dough and then add the lemon zest. Stir. Add flour and knead the dough. Cover with a bag and set aside for an hour and a half.
8. Divide into two parts and roll into a layer. Mix poppy seeds and raisins and divide into two parts. Place the filling on two rolled out layers and roll into two rolls.
9. Place the workpiece, seam side down, on a baking sheet that has been coated with oil.
10. Beat the egg and coat the rolls. Sprinkle with poppy seeds.
11. Set the pieces aside for half an hour. Send to bake in the oven (180 degrees). Delicious and beautiful pastries will be ready in about half an hour.

Pies with rice, egg and green onions

A tastier dish that can be used as a snack at work.

Ingredients:

Boiled eggs – 5 pcs.;
ready-made yeast dough – 700 g;
green onions – 65 g;
salt;
rice – 1 mug;
black pepper.

Preparation:

1. Boil rice grains according to the instructions on the package.
2. Chop the onion feathers into smaller pieces. Chop the eggs. Cool the boiled rice and mix with the prepared foods. Sprinkle with pepper and salt. Mix.
3. Roll out the dough. The thickness should not exceed half a centimeter. Take a glass and cut out circles.
4. Place the filling in the center of each. Form pies.
5. Grease a baking tray with oil or line it with baking paper. Place the workpieces.
6. Bake in a preheated oven for half an hour. 180 degree mode.

Cinnamon rolls with sugar glaze

The incredibly tasty filling makes the baked goods fragrant and melting in your mouth.

Ingredients:

Ground cinnamon - 4 tbsp. spoons;
sugar – 1 cup;
ready-made yeast dough – 750 g;
soft butter – 75 g.

Glaze:

Vanilla sugar – 0.5 packs;
butter – 75 g;
curd mass – 55 g;
powdered sugar - 1.5 cups.

Preparation:

1. For cooking, it is better to use brown sugar, but white will also work. Mix with cinnamon.
2. Divide the dough into two parts. Roll out one rectangle, coat with butter and sprinkle with sugar. Roll it up. The result should be a roll. Cut into pieces and place on a baking sheet. Leave for a quarter of an hour for the pieces to rise.
3. Do the same manipulation with the second piece of dough. Place on a baking sheet.
4. Place in the oven to bake. 180 degree mode. Time - half an hour.
5. Mix the powder with butter and curd mass. Spread onto hot buns.

Delicious sausages in dough according to the original recipe

The dough can be bought ready-made, or prepared according to any recipe, the main thing is that it is unsweetened.

Ingredients:

Puff yeast dough – 500 g;
sausage – 15 pcs. premium quality;
egg – 1 pc.

Preparation:

1. Roll out the dough. The thickness should be approximately seven millimeters. Cut into strips. Width – one centimeter.
2. Place a sausage on the edge of the strip and wrap it with dough.
3. Place on a baking sheet and brush with egg.
4. Bake in a hot oven for half an hour. 180 degree mode.

Beautiful cheesecakes with cottage cheese

Cheesecakes are a national dish of the ancient Slavs; they are most often prepared with cottage cheese.

Ingredients:

Yeast dough – 600 g;
sugar – 1.5 tbsp. spoons;
salt – 0.1 teaspoon;
vanilla sugar – 1 teaspoon;
cottage cheese – 1 mug;
flour – 1 teaspoon;
egg – 1 pc.

Preparation:

1. Roll out the dough into a rope and cut into 10 equal pieces. Roll into balls and flatten. Place on a baking sheet lined with parchment.
2. Grind the cottage cheese through a sieve. Pour in the egg and stir. Add sugar. Add some salt. Add vanilla sugar and flour. Mix.
3. Take a glass and make a depression in the blanks with the bottom. Place the filling in the resulting space. Leave for half an hour.
4. Bake in the oven at 180 degrees for about half an hour. 2. Coat the dough with jam.
3. Roll out the scraps and cut into strips. Place a pattern on the jam.
4. Send to bake in a hot oven (180 degrees). Cook until golden brown.

Kurnik with potatoes and chicken

We offer you to prepare a delicious meat pie, which is suitable not only for tea, but can also replace dinner.

Ingredients:

Salt;
yeast dough – 750 g;
butter – 50 g frozen;
chicken fillet – 550 g;
khmeli-suneli;
potatoes – 5 pcs.;
black pepper;
onions – 3 pcs.

Preparation:

1. Cut fillet into pieces. Chop vegetables. Mix. Sprinkle with salt and seasonings. Mix.
2. Cut the dough into two parts. Roll. Place the first layer on a baking sheet. Place the filling and cover with the second layer.
3. Set aside for half an hour. During this time, preheat the oven. Temperature 180 degrees.
4. Bake for about an hour until beautifully golden brown. 2. Roll out the dough. You should get a square, preferably with smooth edges. Cut into even squares.
3. Place the filling in the center of each. Roll up so that you get curls with the minced side facing up. Place in a circle in the mold. Coat with oil and bake in the oven (180 degrees). Leave for half an hour.

WHAT CAN BE COOKED FROM YEAST DOUGH

You can make a lot of delicious baked goods from yeast dough. These include pies, cheesecakes, bagels, and much more, with fillings (see fillings) and without.
The methods for preparing pies and kulebyak are almost the same.
The difference is in the fillings and shape. The dough for pies is rolled out in a thicker layer than for kulebyak.
Kulebyaki have a taller round or oval shape and are distinguished by a complex and heterogeneous filling.
Moreover, there should always be more filling in kulebyaki than dough. When serving, the kulebyaki are cut into pieces.

Baked pies made from regular yeast dough. The prepared sponge or unspread dough should be placed on a board or table sprinkled with flour. Cut or tear the dough into approximately equal pieces and shape them into a ball. Leave the balls on the table for 8-10 minutes. Then roll them into flat cakes 1 cm thick. Put the filling on each flat cake and combine. Pinch the edges well so that the filling does not leak out. The pies should be placed on a greased baking sheet, with the joint down, at a distance of 1-2 cm from each other. Before putting the pan in the oven, let it sit in a warm place for 15-20 minutes, this will allow the pies to rise. Then brush them with egg, and sweet pies can be brushed with a mixture of coffee and milk. Pies are served not only with tea or coffee; for example, fish pies are served with And .

We recommend using yeast dough to make a delicious pie with any filling. . Divide the prepared dough into two parts. Each part must be rolled out into a layer, giving it the correct shape and a thickness of about 1 cm. Place one layer on a greased baking sheet and lay out the filling on it (see fillings), cover with another layer and pinch the edges. In this case, the cake must be given the desired shape. We decorate the pie with various dough figures, as your imagination or the imagination of the child who is helping you tells you. In order for the figures to stick well to the pie, their lower part must be greased with egg. To make figures or flowers, trimmings from the edges of the pie are usually used. You can cut out Christmas trees, stars, animals. This pie can be served at children's parties. After placing the figures, the cake must be greased, punctures must be made to allow air to escape, and it must be allowed to stand. To decorate the pie, you can simply make triangle-shaped cuts with scissors across the entire surface of the pie. This will decorate it and serve as holes for steam to escape. The pies are placed in a preheated oven for 25-30 minutes.

Recipe for fish pie made from yeast dough.

You need: 600g yeast dough, 600g carp or carp fillet, 2-3 onions, 3 potatoes. Divide the dough into two parts, roll out 1 cm layers. Place one layer in the mold. Place thinly sliced ​​potatoes on it, then thinly sliced ​​fish fillets, salt and pepper. Top with thinly sliced ​​onion and a little grated cheese and 2 tablespoons of mayonnaise or cream. Cover the top with a second layer and seal the edges. Make slits to allow steam to escape and place in a preheated oven. Bake for 40-45 minutes.

Pies made from yeast dough can be prepared with a sweet filling - these are sweet pies. We will teach you how to properly make an open sweet pie.

Sweet pie recipe. Sweet pies are usually made open-faced. For the filling you can use any tasty jam, apples and berries. The pie dough is rolled out into a 1 cm layer. The layer is placed on a baking sheet and then a thin layer of filling is laid out. The edges are trimmed. This type of open pie is usually topped with a lattice of dough. The remaining dough is rolled out and thin strips are cut from it, then they must be placed on the surface of the filling and the ends pinched to the edges of the pie. The strips must be placed obliquely to form diamonds.

Recipe for butter cones made from yeast dough.

If you have dough, but no filling, it doesn’t matter, you can make delicious cones for tea or coffee without filling. Roll out the dough into a layer and cut into narrow strips about 10 cm long. Take two strips and intertwine them together. Then shape it into a sickle. Bake. Brush the finished horns with egg and sprinkle with sugar, cinnamon or vanilla and grated nuts.

Don't know how to make cheesecakes? Let's learn together, we recommend making delicious cheesecakes with cottage cheese, apples or jam according to the recipe. Form small balls of approximately the same size from the prepared yeast dough. And place them on a greased baking sheet at a distance of 3cm from each other. The baking tray with the preparations should be placed in a warm place for 10-15 minutes. The dough has risen. Now, using the bottom of a glass, we make a depression in each ball; this is done by pressing the glass onto the dough. The main thing is not to do this right away, but only when the dough in the form of balls has stood for a while. You can place the filling in the resulting indentations. Brush the prepared cheesecakes with egg and place in a preheated oven for 15-20 minutes.

We recommend making delicious fried pies, donuts and crumpets from yeast dough. We reveal the secret of why donuts are so fluffy. The secret is simple: for fried pies and donuts, the dough should be less thick and less rich than for baked ones. To do this, prepare sponge or unpaired dough by changing the proportions. If you decide to cook fried pies or make donuts, you need to use the dough recipe for pies and donuts. To prepare the dough for 1 kg of flour, you need to take 2.5 cups of milk, 1.5 tbsp. tablespoons butter, 2 yolks, 1 tbsp. a spoonful of sugar, 1 teaspoon of salt and 30g of yeast. Strict adherence to the recipe will allow you to get delicious and fluffy donuts and pies.

You can use a variety of fillings for fried pies (see fillings). The filling is prepared in advance. The dough is usually cut in the same way as for baked pies.

To make donuts, you can use a sweet filling or cook them without filling. Finished donuts should be sprinkled with powdered sugar.

Donuts are always made without filling. An old country way to make crumpets. The crumpets should be the size of a pancake, but they are made thicker by using a different dough. The dough is yeast, but the same as for pies. After frying, sprinkle the donuts with powdered sugar. You can add cinnamon or vanillin to the powder. The donuts are placed on a plate one on top of the other and each one must be greased with sour cream and sprinkled with sugar. Usually such donuts are prepared in the village, unfortunately, the tradition is being lost. We recommend you cook it, you won’t regret it.

Pies and donuts are fried in a large amount of fat or oil. To prevent the pies from taking on a lot of fat, add 1 tbsp to the fat. spoon of vodka per 300g of fat. The products must be constantly turned so that they are evenly fried; they fry very quickly. If everything is done according to the recipe, the pies and donuts will be airy and very tasty.

When it comes to yeast dough, yeast pies, pies and buns, we certainly remember our home, everything that is so near and dear to our hearts. And this is not surprising, because yeast dough combines not only flour, milk, eggs and yeast, sunlight and the freedom of endless fields, but more importantly, it contains the warmth of home, maternal love and care. Therefore, please your loved ones with yeast baked goods more often, especially since preparing yeast dough is not so difficult. And my yeast dough recipes will help you with this.

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