Puff pastries are delicious and quick. Products made from puff pastry are very popular all over the world: pastries and cakes have glorified Austrian cuisine; classic sweet pastries made from puff pastry are loved by the French; savory puff pastries 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 pastry you only need the dough itself and the filling. Dishes made from puff pastry 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 quick, store-bought. Puff pastry has been sold in stores for many years, and everyone has become accustomed to it as the only option. This is really convenient: you need to defrost the finished dough, roll it out, wrap the filling - and you can bake. It actually takes 10-15 minutes to prepare the dessert, and the oven bakes for another 10-15 minutes without our participation. Fast and easy.

A less quick option is homemade homemade dough.

So,

Ingredients:
500 g flour,
375 g butter,
250 ml water,
salt on the tip of a knife.

Preparation:
Sift the flour together with salt (you can take 1-2 teaspoons per 500 g), melt a piece in 75 g of butter. Let the rest of the oil remain in the refrigerator. Carefully pour water into the flour, then oil and knead the dough. Place on a floured surface and knead for 1-2 minutes. Wrap the dough in cling film and place in the refrigerator for 40 minutes. Break the cold butter with a rolling pin to a thickness of 1 cm. Make a cross-shaped deep cut in the dough and open it like a flower. Don’t touch the middle, but roll out 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 it a little with a rolling pin and roll it into a rectangle of equal thickness. Roll in one direction only! Fold the rectangle in three, beat it again, press the edges, dust with flour and roll out again in one direction. Then fold it 3 more times, beat it and roll it again. Wrap the dough in film and refrigerate for an hour. Repeat this operation 2 more times with a “rest” in the refrigerator for 1 hour. The finished dough can be made in bulk and frozen.

At this point you can consider the preparation complete and start creating. For convenience, we will divide all the puff pastries into sweet and savory (this is where the lack of sugar in the dough comes in handy). It’s easier to write what you can’t put in puff pastries than to list thousands of filling options. It can be any fruit, 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 pastry on the outside by sprinkling with sugar or powdered sugar. There are really many options for sweet puff pastries; a good puff pastry is crispy, airy, goes well with a sweet filling and is tasty even without it.

Let's start with a simple one, that is, puff pastries without fillings. The well-known “tongue” - a piece of puff pastry, brushed with egg yolk and sprinkled with sugar, goes amazingly with tea or coffee. Advice: try to make the “tongues” very tiny, “one bite size”, then it will be convenient to dip them in jam or honey and not use sugar. So let's get started. Don't forget to preheat the oven in advance. Roll out the dough, cut into small strips. Moisten a baking sheet with cold water and place pieces of dough. Place the baking sheet in the refrigerator for 10-15 minutes, then immediately into a hot oven. Bake at 200 degrees for about 10 minutes. Cool and serve with tea. If there is no jam or anything sweet, after rolling, sprinkle the tongues greased with egg yolk with sugar.

It’s a little more complicated, but just as easy to make filled puff pastries. You have already noticed that for the best 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 you to achieve fluffiness and better separation of the dough into layers.

You can choose any shape for filled puff pastries. The easiest way is to use a square of dough folded into a triangle. It’s better not to overdo it with the filling, the edges should be well protected, 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 simple way to place the filling is to roll out the dough into a large square or rectangle 5-6mm thick and spread a thin layer of filling, such as jam or cheese. Leave a little space at the edge for pinching. Then roll up, cut and bake at 200 degrees for 10-15 minutes.

Puff pastry is used in classic Austrian desserts and in the preparation of Napoleon cake, and the traditional English upside-down apple pie will surely appeal to those who adore apple charlottes.

Ingredients:
250 g puff pastry,
100 g sugar,
1 egg,
3 apples,
20 g butter,
1 teaspoon milk,
½ teaspoon ground ginger,
ground almonds, vanilla or vanillin - to taste.

Preparation:
In a round ovenproof dish about 20cm in diameter, combine the sugar, vanilla and 100ml water. Bring to a boil and cook until caramel is formed (do not stir under any circumstances, otherwise the caramel will crystallize and burn firmly to the bottom of the pan). Cut the apples into slices, remove the seeds, transfer to a mold and carefully 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 out a circle with a diameter larger than the diameter of the mold. Gently place the dough on top of the apples, tucking the edges in 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 onto a plate with the apples facing up (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 that the dough will not rise.

Puff pastry lovers will be surprised to learn that their favorite strudels were not always made from puff pastry, and the dish itself can be savory. Strudels are prepared in all German-speaking countries and even a little in neighboring ones, like the Czech Republic or Hungary. Most often, they have puff pastry and a fruit filling, but there are options made from sausages, sauerkraut, potatoes, fried vegetables, meat, liver and God knows what else. We will opt for apple strudel, this is the simplest and most familiar version of the famous Austrian dessert. Let's not forget that in the original strudel is made from simple yeast-free, but very thin dough, and puff pastry is influenced by French cuisine, although it will be tasty 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 crackers in olive oil until golden brown. Roll out the dough very thin, transfer to a towel, sprinkle with lemon juice and sprinkle with breadcrumbs. Spread the apple-raisin mixture over the surface, leaving a strip without filling to hold the layer together. Roll the dough into a log using a towel. Pin in the place where there was no filling, pinch the edges. Preheat the oven to 200˚C in advance. Bake on a pre-greased 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 generally accepted that it was influenced by Greek cuisine and in particular the phyllo dough used in the production of baklava and other dishes where layering is important. Similar dough is also found in Middle Eastern and Maghreb cuisines, but it is made using a completely different method - the dough does not use oil, the layers are rolled out very thin, and the layering is ensured by mechanical folding of the rolled out sheets of dough. The use of butter as an exfoliating force is a French invention and is in the tradition of pan-European culinary principles. To those uninitiated in the mystery of preparing Maghreb puff pastries, French puff pastries seem very complicated, but only until they see the process of preparing Arabic puff pastry.

Unsweetened puff pastries can be made with cheese, ham, meat and minced meat, fish, mushrooms and vegetables. In addition to the fact that you need to handle the filling just as carefully as in the case of sweet options, the filling should be prepared, taking into account that the puff pastry is baked for only about 10 minutes. All meat, fish, vegetable and other fillings that require processing must be half cooked. To play it safe, you can cook the meat until fully cooked and not give it any chance of being undercooked in the puff pastry. A classic dish made from unsweetened puff pastry is kulebyaka. By the way, this is an example of real Russian cuisine, successfully combined with French royal cooking (yes, kulebyaka, of course, was also originally prepared from yeast-free dough).

Roll out two strips of puff pastry 15-30 cm long and 5 mm thick. One is 10 cm wide, the second is 20. Place small savory pancakes on the narrow one, on top of which place 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 with a wide strip of puff pastry, which you crimp around the perimeter. Brush the surface with egg and make punctures to allow steam to escape. Place in the oven for 40-50 minutes at 190 degrees.

Puff pastries can also be vegetable. In this case, you can give them any taste - from sweet for dessert (for example, filled with zucchini or pumpkin), to neutral or bright taste, rich in the aromas of spices and seasonings. A typical example of a neutral puff pastry is a pie filled with potatoes with mushrooms and dill, and if you replace the potatoes with chicken and add bright Indian spices, the puff pastry turns into a completely different dish. The neutrality of the test in both cases is beneficial.

In any case, whatever the filling, maintain moderation in the ratio of the dough and do not be afraid to experiment - at one time you can bake puff pastries with several filling options, different sizes and shapes. Delicious experiments to you!

There are few people among the fair sex and the younger generation who do not love baking. All kinds of pastries, cakes, pies, fragrant and rich buns, large pies - how can you sometimes resist this delicious splendor.
What is all this made from? Made from dough and filling. A wide range of products are used as filling. These include various creams, fruits, berries, cabbage, mushrooms, minced meat and fish, cottage cheese, cheese, eggs, onions, various dried fruits... Different doughs are also prepared - butter, yeast, shortbread, custard, biscuit and, of course, puff pastry
Of all those listed, puff pastry is perhaps the most complex and time-consuming to prepare. Despite the fact that its production uses only (the classic version) four ingredients (flour, oil, water and salt), preparing it is not easy. Add salted water to the flour, add cooled and chopped butter, roll out, fold, roll out again and fold again, cool, and so on several times. Well-kneaded and properly prepared puff pastry can have up to 250 layers among experts in their craft.

In general, no one specially invented puff pastry; it appeared by accident in the mid-seventeenth century in France. A student pastry chef, Claudius Gele, decided to bake dietary light bread for his sick father (flour, water and a little butter, which could be simpler and easier). Having mixed flour with water and kneaded the dough, Gele decided to flavor it with butter, but since the dough was already kneaded, the butter had to be placed on top of the rolled out dough and in order to introduce it into the ready-made mass, roll it out, fold it and roll it out again. And so ten times. Imagine the amazement of the pastry chef and the student when they saw what Gele had done. The bread was simply out of scale and had a very unusual texture. For many years, the secret of puff pastry was kept a great secret by Gele and brought fame and money to the pastry chef.
Now there are many recipes for puff pastry - yeast, without yeast, curd, cream and classic...
You can make almost any pastry from it - kulebyaki, sweet and savory pies, rolls, cheese and cumin sticks, tartlets, bagels, puff pastries and, of course, cakes.

Probably the most famous and popular puff pastry products in Russia were Napoleon cake, croissant in France, pakhvala in Turkey, and khachapuri in Georgia. Below, we offer you an interesting selection of recipes made from puff pastry, sweet pastries, and also see the section INTERESTING RECIPES FROM Puff Pastry.

The king of sweet pastries made from puff pastry is, of course, Napoleon cake.

There are many recipes for this wonderful cake. But, when we are preparing a festive table, you must admit that every minute counts, and we ourselves are in a “soap” and sometimes in mild hysterics, we don’t have time!!! A thousand things to do, and also cake, and even Napoleon! Everyone knows that preparing this magnificent cake takes a lot of time and effort.
I will tell you, dear ladies, how to prepare a Napoleon cake with minimal time and effort, in literally 10 minutes (we will not count the time while the dough is defrosting and the cakes are baked)

Napoleon cake

King of cakes

we will need
2 packages without yeast puff pastry
1 can of boiled condensed milk
200 grams butter
a pinch of vanilla

cooking
- defrost the puff pastry and cut it into four squares (4 layers)
- prick with a fork and bake at 180* until done
- While the cakes are baking, beat the butter, vanilla and condensed milk with a mixer. We should have an airy cream
- take the cakes out of the oven, trim the edges (reserve the crumbs for sprinkling), cool
- grease each cake with cream and assemble the cake, spread the cream on the edges of the cake
- sprinkle generously with fine crumbs on top

If you are not a big fan of sweets, you can make a less sweet custard
custard recipe

Chocolate tastes twice as good if it’s not allowed at night...

Rose with apples

Roses for the whole family, will decorate any table

we will need
500 grams of ready-made puff pastry, preferably rolled
2-3 red apples
1 tbsp sugar
1 egg yolk

cooking
- defrost the dough and cut it into strips 2-3 cm wide and 25-30 cm long (dough length)
- cut the apples into 4 parts, remove the core and cut into slices
- boil some water with sugar and put apple slices in there for 1-2 minutes, remove and cool
- place apple slices (about 5 slices) overlapping on the laid out strips of dough, so that 1/3 of the apples protrude
- carefully roll the rolls, tucking the edge inward where the apple slices do not protrude. The result should be a “rose”

made from dough with thin apple layers between the “petals”.
- grease the dough with beaten yolk and bake at 180* until done (30-40 minutes)

Cheese puff

we will need
500 grams puff pastry
100 grams of cheese
1 yolk
1/2 tsp sesame

cooking
- defrost the dough
- three cheese and distribute it evenly over the dough
- cut the dough into strips of 2.5-3 cm and roll into rolls
- spread the edges of the roll so that you get a rose
- brush the top with beaten yolk and sprinkle with sesame seeds

Penguins are swallows that eat after 6 p.m.

Puff pastry with cottage cheese

we will need
500 grams of ready-made puff pastry
1 pack (180 grams) cottage cheese
sugar to taste
50 grams of prunes
1 egg
1 yolk
1/2 tsp sesame

cooking
- defrost the dough
- grind cottage cheese with sugar and egg, add prunes cut into strips
- distribute the cottage cheese evenly over the dough
- cut the “curd” dough into strips 2-2.5 cm wide and roll it into a roll, placing the end of the strip under the “bottom”
- place on a baking sheet (grease with oil), and make a rose out of the roll, spreading the edges in different directions
- brush the top with whipped yolk and sprinkle with sesame seeds

The croissant, a bagel made from puff pastry, is a symbol of Paris along with the Eiffel Tower. But he was born not in France, but in Austria. Local bakers, in honor of the victory over the Great Ottoman Empire in the seventeenth century, baked crescent-shaped bagels. Soon the tradition of baking croissants moved and took root in France. But it was only in the twentieth century that croissants began to be prepared with various fillings. Here are some recipes for this wonderful pastry. Let’s say right away that the croissants are made from puff pastry and please also pay attention to how to roll the croissants correctly.

If you have a rectangular dough, then cut it into elongated triangles and, putting in the filling, begin to roll from the base to the top. Place on a baking sheet and tuck the top of the triangle under the bottom of the croissant, and slightly bring the edges towards the middle (make it in the shape of a crescent)

Croissants with dried fruits

To the mistress who has no time

we will need
1 package puff pastry
50 grams shelled walnuts
50 grams of almonds
50 grams of dried apricots
50 grams of prunes
50 grams of raisins (or whatever you have in your kitchen)
2 tbsp honey
1 egg
powdered sugar

recipe for croissants with dried fruits

Defrost puff pastry
- lightly chop dried fruits and nuts, mix with honey and raisins
- lightly roll out the puff pastry in one direction and use the mode for triangles
- put the filling and roll it up like a bagel, wrap the ends slightly towards each other
- brush with beaten egg and bake at 180* until golden brown
- sprinkle powdered sugar on top

Fighting excess weight is useless as long as the shopping list contains the mysterious line “... and something for tea.”

French croissant

French breakfast

we will need
1 package puff pastry
100 grams of raisins
100 grams finely chopped walnuts
1 tbsp brown sugar
cooking
- defrost the dough and cut into triangles
- mix raisins, nuts and sugar
- put 1/2 tsp of filling on the edge of the triangle and roll it up like a bagel, pulling the edges a little towards the center
- bake at 180* until golden brown
- let cool slightly and sprinkle with powdered sugar

Croissants with chocolate

Sweet tooth is delighted

we will need
1 package puff pastry
100 grams of chocolate
1 tbsp powdered sugar
1 yolk

cooking

- place a small piece of chocolate on the base of the triangle and roll it into a bagel

- brush the croissants with whipped yolk
- bake at 180* until done
- melt the remaining chocolate in a water bath and pour it in a thin stream (decorate it) onto the croissants

There is no sadder story in the world than the story “Sweet Tooth on a Diet”...

Cheese croissants made from puff pastry

Great taste

we will need
1 package puff pastry
100 grams of grated cheese
1 yolk
1 egg
paprika

cooking
- defrost the puff pastry and cut it into long triangles
preparing the filling
- mix cheese with egg and paprika
- on the cheese triangles, closer to the base, place a teaspoon of filling and roll the bagels
- transfer to the prepared baking sheet, and slightly pull the edges of the bagels towards the center
- brush with beaten yolk
- bake at 180* until golden brown

Croissant with cherry jam

we will need
1 package puff pastry
200 grams of cherry jam
1 tbsp powdered sugar
1 yolk

cooking
- defrost the dough and cut into triangles
- place a spoonful of jam on the base of the triangle and roll it into a bagel
- place on a baking sheet, bringing the ends of the bagels slightly towards the center
- brush the croissants with whipped yolk
- bake at 180* until done
- when the chocolate has cooled, sprinkle with powdered sugar

You can wrap any filling in puff bagels

Puff pastry tongues

Beautiful middle-aged women probably remember a very simple, but no less tasty, pastry made from puff pastry - tongues. It probably couldn’t be simpler. Simple and very fast!

we will need
1 package puff pastry
2 tbsp sugar
1 yolk

cooking
- defrost the puff pastry and cut it into small rectangles
- brush the top with beaten yolk and sprinkle with sugar
- bake at 180* until done

Puff pastry ears

Just puff ears

we will need
1 package puff pastry
100 grams chopped walnuts
2 tbsp brown sugar
1 yolk

cooking
- defrost the dough
- distribute walnuts over the top of the dough and lightly press them into the dough with a rolling pin
- roll the dough on one side and the other, so that the rolls meet in the middle
- cut into pieces of 1-1.5 cm
- place on a baking sheet, brush with beaten yolk and sprinkle with sugar
- bake at 180* until golden brown

Puff pastry triangles filled with strawberries and rhubarb

This is, so to speak, a summer version of this wonderful pastry. In the cold season, the filling can be made from apples with cinnamon, cottage cheese with cheese and herbs, mushrooms....

we will need
1 package of ready-made yeast puff pastry
1/2 cup sugar
2 tbsp starch
1/4 tsp salt
1 tbsp water
2 cups rhubarb stalks, peeled and cut into 1cm pieces
2 cups strawberries
1 egg
1 package vanillin
75 grams of any chocolate

cooking
- in a microwave oven-safe bowl, mix sugar with salt, starch, vanillin, add water and rhubarb, mix and put the bowl in the microwave for a few minutes. The rhubarb should become soft and the liquid should thicken to a jam-like consistency. Remove the bowl and cool to room temperature. Add strawberries (if the berry is large, then it needs to be cut), carefully, so as not to crush the strawberries, mix
- cut the defrosted puff pastry into 10x10 cm squares, put the filling in the center and roll it into a triangle. Using the tines of a fork, seal the edges, place the puff pastries in the refrigerator freezer for 10-15 minutes, then brush the tops of the triangles with beaten egg.
- bake at 180* C until bright golden brown
- melt the chocolate (in our case white) in a water bath and apply stripes in random order, cool

Other fillings for puff pastry triangles

The quantity of products is given for one package of ready-made puff pastry. For baking puff pastries, triangles, pies... it is better to buy yeast puff pastry. Before putting in the oven, the top of the “buns” can be greased with whipped yolk to get a bright shiny crust, or to get a beautiful brownish color, grease with strong sweet tea leaves. You can sprinkle sesame seeds on top, they stick perfectly to the raw egg and then hold on well without falling off, you can also use poppy seeds. Ready-made triangles and puff pastries with sweet filling can be decorated with melted chocolate or sprinkled with powdered sugar.
You need to place the baking sheet in a hot oven and bake at a temperature of 180 * -200 * C until done. As a rule, a beautiful golden color serves as an indicator of readiness. During baking, do not open the oven; monitor the process through the glass.

Filling with cottage cheese, cheese and herbs

we will need
300 grams of cottage cheese
70 grams of hard, sharp cheese (if the cheese is unleavened, you can add a little salt to the filling)
1 egg
dill (you can use any greens)
cooking
- break the cottage cheese with a blender and mix with a raw egg, add coarsely grated cheese, finely chopped herbs, and if desired, you can add a little salt and pepper. Using the filling to make puff pastry pastries

Apple and cinnamon filling

we will need
3 apples
cinnamon powder
2-3 tbsp vanilla sugar
50 grams butter
1 tsp cognac
cooking
- Heat the butter in a frying pan and add finely chopped apples, vanilla sugar, and cognac. Stirring, let sit for a few minutes until the apples begin to soften. Do not overcook; the apple cubes should remain firm in the middle. Cool the apples and mix with cinnamon and use them as a filling for puff pastry.

Sweet curd filling

we will need
300 grams of cottage cheese
1 egg
1 pack vanilla sugar
100 grams of dried apricots, raisins, prunes
cooking
- beat cottage cheese with egg and vanilla sugar using a blender
- soak dried fruits in warm water for 30 minutes, drain the water
- dry the dried fruits, cut them and mix with cottage cheese
Puff pastry filling is ready

Custard puffs

we will need
500 grams puff pastry
1/2 chocolate
1 glass of milk
100 grams drained oil
vanillin
3 tbsp flour
1 egg

cooking
- defrost the dough and cut it into triangles
- boil the milk (remove the foam), add 80 grams of butter, sugar, vanilla
- carefully add the flour, stirring thoroughly so that there are no lumps, the mixture should be thick
- beat the yolk and coat the edges of one of the two triangles with it
- put cream and a small piece of chocolate on the triangle, cover with another triangle, squeezing the edges
- you can finally seal the edges with a fork
- mix 1 tbsp flour with 1 tbsp sugar and 20 grams of plums. butter, grind until crumbly.

Add a little more flour if necessary.
- brush the top with beaten yolk, sprinkle with the resulting crumbs and bake at 180* until golden brown.

Puff pastry pie Apple fantasies

we will need
2 packs of puff pastry
1 kg apples
50 grams butter
juice of one orange
100 grams of raisins
100 grams chopped almonds
1 egg
1 packet vanilla sugar

This is how you can decorate a pie. To do this, roll out the dough in one direction and place it in the center.

any filling, connect the edges to make a sausage (seam side down),

cut on one side, then join into a circle.

Bake and decorate on top

marzipan fondant.

cooking
- defrost the dough and roll it out slightly in one direction
- peel and finely chop the apples
- melt butter in a frying pan, add apples and 1/2 part vanilla sugar and stir continuously until juice appears, add raisins, honey and orange juice, simmer for 10 minutes and cool
- on a baking sheet greased or lined with baking paper, place one layer of dough and sprinkle with almonds, spread the filling evenly
- cover with a second layer and seal the edges
- brush the top of the pie with beaten egg and sprinkle with vanilla sugar
- bake at 180* until done

Puff pastry bows

It couldn't be simpler, fast, tasty, beautiful

we will need
1 pack of puff pastry without yeast
powdered sugar

cooking
- defrost the dough
- cut it into rectangles, twist the strip, you get a bow
- bake in the oven at 180* until done
- take it out, let it cool and sprinkle with powdered sugar

Puff pastry buns with cottage cheese

we will need
500 grams of puff pastry
300 grams of cottage cheese
100 grams of any dried fruits
2 tsp sugar
2 eggs
1 tsp sesame

cooking
- defrost the dough
- beat the cottage cheese with a blender with sugar and 1 egg
- wash dried fruits, dry them and cut them
- combine cottage cheese and dried fruits
- cut the dough into squares, roll out lightly
- place 1 tbsp of curd filling in the center
- connect the corners in the center and fasten them
- spread beaten egg yolk on top and sprinkle with sesame seeds
- bake at 180* for 20-30 minutes (until done)

Layered curd pie

we will need
500 grams of puff pastry (rolled)
400 grams of cottage cheese
50 grams of butter
a pinch of salt

cooking
-defrost the puff pastry and cut it into several equal squares, prick with a fork
- Grind cottage cheese with egg and plums. butter, salt (if the curd mass turns out to be liquid, then you can

add a little semolina to it)
-assemble our pie on a baking sheet, alternating squares of dough and curd mixture, the last layer is cottage cheese.
The top of the pie (cottage cheese) can be brushed with egg yolk
-bake at 180* until done (40-50 minutes)
- cover the finished pie with a towel (so that it becomes soft) and cool

Figured puff pastry with filling photo

Not a lot of patience and beauty is on the table

Puff pastry is an ingenious product that is sold in any store. With him, any woman will become a wonderful housewife with golden hands. You just need to pamper yourself more often with seven puff pastries made from ready-made dough.

Ready-made dough puffs - general principles of preparation

The store sells plain and yeast puff pastry. The products will be different in splendor, but both products are perfect for home baking. The dough is most often frozen; it is first taken out and allowed to lie in a warm place. Then the layer is rolled to the required thickness, cut, and formed into products with different fillings.

What are puff pastries made with:

Meat, chicken, fish, sausages;

Vegetables, mushrooms;

Fresh and dried fruits, berries;

Cottage cheese, cheese, other dairy products;

Ready-made sweets: chocolate, marshmallows, marmalade.

Puff pastries are made in different shapes: squares, rectangles, envelopes, rolls or bagels are made. The type depends on the filling used and personal preference.

Puff pastries are baked at a temperature of 200-220 degrees. But in many ways the choice of parameters depends on the filling. Products with meat take longer to cook, therefore, the temperature needs to be lower so that the dough does not burn.

Recipe 1: Ready-made dough puffs with cheese

Cheese puff is a simple, quick and very tasty pastry. Preparing the filling takes just a few seconds. You can use any cheese, even processed cheese; the recipe specifies hard cheese.

Ingredients

0.5 kg of dough;

0.17 kg cheese;

Preparation

1. Defrost the dough on the table at room temperature. You can take it out the day before, but then leave it in the refrigerator.

2. Unroll the layer and roll it up to a thickness of 3 millimeters.

3. Cut into squares with sides of 10 centimeters.

4. Rub any hard cheese with large shavings.

5. Combine the egg with a spoon of water and beat well.

6. Brush the dough squares with egg; it’s convenient to do this with a wide brush.

7. Place the filling on one square, cover with the second and fasten the edges together. For beauty and greater strength, you can walk around the perimeter with a fork. The puff pastries will have ribbed edges.

8. Transfer the products onto a baking sheet.

9. Grease the top with the same egg and send it to bake.

Recipe 2: Puff pastry puffs with apples

Variant of apple puffs made from puff pastry. According to the recipe, fresh fruits are used for the filling. But you can always deviate from the rule and use jam, puree, compote apples.

Ingredients

0.3 kg dough;

2 apples;

0.3 tsp. cinnamon;

3 spoons of sugar.

Preparation

1. Let’s start with the filling right away. Cut the apples into cubes, add sugar and cinnamon to them.

2. Place in a microwave-safe bowl and heat for 2 minutes at maximum power. Let cool.

3. Roll out the dough; the layer should not be too thick.

4. Divide the dough into squares, any size. Brush the edges around the perimeter with egg.

5. Distribute the filling between the puff pastries, pinch the edges diagonally to form triangles.

6. Transfer to a baking sheet. Remember that the dough is yeast and the baked goods will increase in size.

7. Grease and bake.

Recipe 3: Ready-made dough puffs with meat

The products are very similar in taste and appearance to Uzbek samsa, but they are prepared many times easier and faster. For such puff pastries, you can use any meat or poultry from the finished dough.

Ingredients

2 onions;

500 grams of dough;

300 grams of minced meat;

3 yolks;

Spices, garlic, herbs.

Preparation

1. Take out the dough, while it thaws, make minced meat.

2. Finely chop the onion, send it to the twisted meat, add spices, a little garlic if desired, chopped herbs. If the meat is not fatty, you can add a little lard or butter. Add two yolks.

3. Roll out the dough as thin as possible, cut into large squares of 15-20 centimeters.

4. Lay out the filling.

5. Lubricate the edges of the layers with yolk and sculpt triangles.

6. Place on a baking sheet, grease the top with yolk, and sprinkle with sesame seeds.

7. Meat puffs are baked at a temperature of no more than 180 degrees for an average of 40 minutes.

Recipe 4: Puff pastry puffs with cottage cheese and raisins

For such puff pastry puffs, you can use not only regular cottage cheese, but also a ready-made mass with raisins, candied fruits, chocolate and other additives. In this case, you don’t need to add anything to the filling except eggs.

Ingredients

1 pack of dough;

0.4 kg cottage cheese;

50 grams of raisins;

Preparation

1. Wash the raisins, let them stand in water for a while to allow the grapes to swell and soften.

2. Grind the cottage cheese with sugar, amount of sand to taste. Add vanilla, break an egg into the filling, and add raisins. Mix thoroughly.

3. Roll out the dough using a rolling pin to a thickness of three millimeters. We cut 12-15 centimeter squares, just cut the layer into pieces so that there is no waste.

4. Beat one egg that is left.

5. Grease the edges of the squares.

6. Add the curd filling and fold it in half. We pass along the edges of the resulting rectangles with a fork to securely hold the dough together.

7. Place in the oven, bake until golden brown (170°C/20 minutes)

Recipe 5: Ready-made dough puffs with cherries

Using this recipe, you can prepare puff pastries not only with cherries, but also with any other berries, such as strawberries, cherries, raspberries. To prevent the juice from leaking out, flooding the entire baking sheet and burning, we resort to little tricks.

Ingredients

1 sheet of dough;

300 grams of berries;

3 tablespoons starch;

3 spoons of sugar;

2-3 white crackers;

Preparation

1. Remove the seeds from the berries and immediately throw them into a bowl.

2. Add starch and sugar, stir.

3. Take white crackers, preferably vanilla or from a loaf. If there is nothing like that, then bread crumbs will do. Pound with a rolling pin or chop in other ways.

4. Roll out the dough into a thin layer. Cut into squares of arbitrary size.

5. Sprinkle each square with crackers, trying not to sprinkle it on the edges.

6. Place cherry filling on half, cover with the other half and pinch the rectangles.

7. Using a sharp knife, make several deep cuts on top so that the berries peek out.

8. Transfer the puff pastries to a baking sheet, brush with egg, and bake (200°C/15 minutes).

Recipe 6: Puff pastry puffs with ham and cheese

The recipe for puff pastries with cheese and ham, which combine perfectly with each other. The type of ham, fat content and other indicators do not matter, as does the type of cheese.

Ingredients

0.5 kg of dough;

0.15 kg cheese;

0.25 kg ham;

Egg, cumin, flour.

Preparation

1. Cut the cheese and ham into thin rectangles.

2. Sprinkle the table with a little flour and roll out the dough into a thin layer. Cut into small rectangles, slightly larger pieces of ham and cheese.

3. Brush the edges of the rectangles with egg.

4. Place a piece of ham on one rectangle and cheese on top. Cover with an empty piece of dough and pinch the edges.

5. Transfer to a baking sheet, coat the top with egg, sprinkle with a pinch of cumin. Bake in the oven (200°C/15 minutes).

Recipe 7: Cheese puffs from ready-made dough for beer

An option for very simple but tasty puff pastries for beer. You will need yeast-free dough, the quantities of all ingredients are arbitrary, but you need a little cheese.

Ingredients

A little sesame.

Preparation

1. Roll out the melted dough as thin as possible. Cut into triangles, rectangles, stripes or any other shapes.

2. Finely grate the cheese.

3. Brush the pieces of dough with egg, you can take a wide brush and just go through it.

4. Sprinkle with salt.

5. Spread finely grated cheese onto the dough on top. You don't need a lot, otherwise everything will leak. You want a light and thin crust.

6. Sesame is used for cheese. You can take any nuts, seeds, or skip this step altogether and just make salty puff pastries with cheese.

7. Place in the oven at 220, fry until an appetizing color.

Recipe 8: Puff pastry puffs with sausage in a frying pan

A version of very simple and quick sausages in puff pastry, which are fried in a frying pan. A great option for those who don’t want to turn on the oven or wait for the oven to heat up.

Ingredients

A little bit of cheese;

Sausages.

Preparation

1. Roll out the dough, cut into elongated rectangles.

2. Place a sausage and a small strip of cheese on each piece. You can cook it simply with sausage without cheese.

3. Pinch the edges of the dough, you can leave the ends open. We do it the way we like best.

4. Heat a layer of oil so that the sausage is half buried in it.

5. Lay out the molded puff pastries and fry until the dough is golden brown on both sides.

6. Place the finished puff pastries on paper napkins to remove excess fat from the surface.

Recipe 9: Ready-made dough puffs with chocolate

A version of delicious puff pastry made from ready-made dough for those with a sweet tooth. You can take dark or milk chocolate; a bar with nuts and raisins is suitable. As an alternative, you can use chocolate spread like Nutella; it turns out delicious with boiled condensed milk.

Ingredients

Dough sheet;

Chocolate bar;

Spoon of water;

Preparation

1. Cut the rolled out dough into elongated rectangles.

2. Beat the egg with a spoon of water. Grease all the dough at once.

3. Uncover the chocolate and break it into cubes.

4. Place each cube on a rectangle and roll it up.

5. Transfer to a baking sheet, be sure to cut side down, press lightly with your hand so that the puff pastry does not unwind.

6. Grease the top, bake until the dough is ready, about 12 minutes at 200.

7. Remove from the oven and cool. Sprinkle powder on top of the chocolate puffs.

Store-bought dough does not like re-freezing. Therefore, you need to take a certain amount of product out of the freezer and thaw it. If there are any excess or scraps left, you can simply cut them into pieces, sprinkle with sugar and bake small shortcakes.

Do you know how to make puff pastry? It can be prepared for future use and frozen. You will always have homemade semi-finished products for sweet and savory baked goods on hand.

Puff pastry itself is dry and it is undesirable to keep it in a draft for a long time. When gluing different parts, it is advisable to lubricate the joints. To do this, use an egg, milk or plain water.

The dough itself is tasteless, but this is easy to fix. If the filling is with meat, sausage and other salty ingredients, then spices can be added to the egg for lubrication; for the crust, you can sprinkle the puff pastry with cheese. If the filling is sweet, then the finished products are sprinkled with powder, cinnamon, and honey glaze.

A sharp knife is the main assistant when cutting puff pastry. It will not wrinkle the layers and prevent the fluffiness of the edges.

If you put berry or fruit fillings into the puff pastry, you need to make cuts or punctures on the surface. They are needed to release steam and maintain the shape of the products.

• 500 g ready-made puff pastry (yeast-free),
• 200 g strawberries (fresh or frozen),
• 1-2 bananas,
• 1 tbsp. spoon of starch,
• 2 tbsp. spoons of granulated sugar,
• 1 egg for brushing puff pastry
• Wheat flour for sprinkling the work surface.

Cooking process:

If you have already bought ready-made yeast-free puff pastry, you probably noticed that the packaging is different, as well as the contents. Manufacturers offer frozen dough in rolls or square layers. The latter option is easier to work with, since it requires less time to defrost. Frozen plates need to be separated from each other and laid out on the table. In just 10 minutes you can start working.

In the meantime, you can make the filling and preheat the oven.

Fresh strawberries are sorted, washed and chopped into large pieces. Frozen strawberries do not need to be thawed on purpose to prevent them from becoming soggy. The banana is cut into cubes or circles.

Sugar and starch are added to the filling. The starch will thicken the syrup released from the berries and retain it in baking as much as possible.

Dust a work surface with flour and lightly roll out the soft dough. Cut it into long rectangles. You can use a special roller for pasties.

Place the filling on one half, moving away from the edge, and cover with the other half.

The edges need to be pinched very well so that all the juice remains inside and does not run away. Place the puff pastries on a greased or lined baking sheet, brush with beaten egg and immediately bake. Immediately, because there is no need to waste time rising and proofing, the dough is not yeast. If desired, you can make cuts on each rectangular pie.

Preheat the oven in advance, bake puff pastry products at 180 degrees. The top of the dough will change shade, and the layers on the sides of the products will become clearly visible.

Congratulations, you have learned how to bake excellent puff pastries for tea without any extra hassles! In the same way, you can prepare sweet puff pastries with cottage cheese, apples, cherries, as well as unsweetened ones with cheese, ham, minced meat, and salted cottage cheese.

Remove the baked goods from the baking sheet onto a wide dish and boil the kettle.

Or serve in portions with berries. By the way, a scoop of ice cream would be quite appropriate here.

In addition, you can make buns with sausages and delicious quick pizza from puff pastry; this time, both unleavened dough and yeast dough can be used.

Pizza with puff pastry

Place the rolled out layer of puff pastry on a baking sheet greased with vegetable oil, spread with ketchup and mayonnaise (or just ketchup), lay out pieces of boiled chicken, sausage or frankfurters, sprinkle with grated cheese (or simply lay out in pieces). You can bake it! For color, you can add chopped olives, sweet bell peppers or pickled cucumbers.

Best regards, Anyuta.

We thank Svetlana Kislovskaya for the photo of the puff pastry recipe.

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, cherries;

- fresh apple pieces, sprinkled with cinnamon and sugar;

- canned fruit pieces: peaches, apricots, pineapples;

- jam, marmalade, jam;

- boiled condensed milk;

- pieces of chocolate.

Preparation of puff pastries:

From different manufacturers I came across these 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?

Puff pastries made from yeast dough are softer, while 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 at room temperature for 15-20 minutes to proof. To make the finished puff pastry shiny, brush the dough with beaten egg. Bake in an oven preheated to 220 degrees for 5-7 minutes until golden brown, then reduce the temperature to 175 degrees and bake for another 10-15 minutes until done.

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, cut each square layer of 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, 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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