Making yeast or yeast-free dough is a complex and labor-intensive process that requires certain skills and abilities. You can buy a ready-made product, but nothing beats expert home-baked goods. The classic recipe involves the use of carefully sifted wheat flour, salt, acetic (citric) acid, butter (margarine), and water. Some people prefer to add milk; confectionery products will taste better with it.

The five most commonly used ingredients in recipes are:

The main secret lies in proper rolling using a chilled rolling pin. The thinner and smoother the layers, the more layers you will get, and this will affect the lightness and airiness of the puffs. You need to roll out the dough at least 4 times, then fold it several times and put it in a cold place for half an hour. Recipes for puff pastries are varied. Any filling can be used, depending on the preferences of the hostess: mushrooms, meat, apples, cottage cheese, cheese, cabbage, potatoes, ham, fish, green onions.

To find a person who categorically declares “I don’t like puff pastry pies”, you have to try very hard. Most likely, there will be those who prefer a certain filling, but do not recognize others. But the good thing about this pie is that you can fill it with anything (from jam to canned fish), and it is easy and quick to prepare, especially if you buy ready-made dough in the store.

These fruits will not only make the pie amazingly tasty, but will also fill the kitchen with the fragrant smell of summer. If you add a few drops of cognac to the filling, it will become even more aromatic and acquire a piquant flavor note. To bake this puff pastry pie, you don't need to look for any special ingredients.

The composition is absolutely available:

• puff pastry - packaging;
• a pair of juicy pears and two beautiful apples;
• fresh egg;
• cognac - one table. spoon;
• almonds - one table. spoon (can be replaced with walnuts or even dispensed with any if you don’t have them on hand);
• sugar – two table. spoons (if you like it sweeter, measure three or four).

First we process the fruit.

1. Wash the apples and pears, remove the hard cores and cut into thin slices.
2. Pour into a bowl, add cognac and mix thoroughly.

Now let's do the test.

1. Roll out thoroughly with a rocking chair.
2. Cut into two equal pieces (preferably the size of the baking dish).

“Making” the pie.

1. Place one portion on a greased baking sheet.
2. We place the fruits thickly, and sprinkle nuts and sugar on top (we previously crushed them in a blender).
3. We hide all this under the “lid” from the second part of the dough, pressing it from the edges.
4. To allow air to escape, carefully poke holes in the dough with a fork.
5. Now the cake should cool for 15-20 minutes in the refrigerator.
6. Afterwards, the oven is waiting for him, preheated to 2200C. Lubricated with beaten egg and sprinkled with sugar, it will spend 25 minutes there.
7. Now you can take it out, cool it and serve it to your family.

When it's time to put the pie in the oven, You need to make several punctures in the dough with a fork. This is necessary so that steam does not accumulate inside and does not distort the surface of the baked goods.

Cherry caramel flavor

If you take large sweet and sour cherries (for example, varieties “Chernaya Krupny”, “Nochka”, “Vstrecha”), our pie will not only be prepared quickly, but will also be eaten quickly. Children will certainly come running to “reconnaissance”, feeling the aroma of cherry caramel. And they will even be happy to help.

Puff pastry pie with cherries will require certain products:

• 150 - 200 grams of cherries;
• puff pastry (without yeast) - one pack;
• cane sugar (one tablespoon);
• half a table spoons of butter;
• salt (on the tip of a knife);
• dried rosemary;
• cinnamon.

We act according to this plan, step by step.

1. Wash the cherries and remove the pits.
2. You can leave the berries whole or cut them into halves.
3. Let's sweeten them a little.
4. Heat a frying pan and melt the butter.
5. Add cherries, sprinkle with sugar, add our cinnamon and rosemary.
6. Simmer for about five minutes, remembering to stir.
7. Roll out the dough and place it in a greased baking sheet (you need to make sides so that you can then put the filling inside, and lightly pierce it with a fork or knife).
8. Place the dough in a hot oven (200C). We'll get it in five minutes.
9. We place our cherries in a “dish” of dough (leveling them in an even layer).
10. Put it in the oven again.
11. In 15 minutes the treat will be ready (use the dough sides as a guide)

Before putting cherry filling into the pie (like any other filling after heat treatment), it is better to wait until it has cooled.

We use fresh berries

When fresh berries are in season, it would be a shame not to use them for baking. Moreover, any are good, either individually - raspberries, blackberries, blueberries and others - or assorted berries. Let's not forget about strawberries. Fragrant, sweet - it fits perfectly. The recipe for puff pastry pie with strawberries (not even a pie, but a real cake) is not at all complicated.

To implement it, you will need:

• half a kilogram pack of puff pastry;
• a glass of heavy (at least 30%) cream;
• strawberries (two and a half glasses);
• condensed milk (a whole can).

We will proceed as follows.

1. On a floured work surface, roll out two sheets of dough (up to 2 mm thick).
2. We divide each into 3-4 squares.
3. We place special paper on the bottom of the baking sheet and bake each square on it for 7 to 10 minutes.
4. Using a mixer, turn the cream into thick sour cream. Continue beating the future cream, adding condensed milk in a thin stream.
5. Place the first cake layer on a flat plate and brush with the resulting cream. Top with a layer of strawberries, then again dough and cream.
6. We alternate layers until there are no cakes or berries left.
7. We generously cover the top and sides of our quick cake with cream, decorate with berries and crumbs from the leftover cakes.
8. After 4-5 hours, which the cake will have to spend in the refrigerator, all the cakes will generously absorb the cream and aroma of fresh strawberries.

With tender peaches

These juicy, fragrant fruits add extraordinary tenderness to any baked goods. Puff pastry pie with peaches is no exception. All family members will enjoy it with pleasure.

The recipe includes the following ingredients:

• peaches: two or three pieces;
• cream cottage cheese (60 g, room temperature);
• low-fat (10-15%) sour cream - half a glass;
• brown sugar (2-3 tablespoons is enough);
• sheet of defrosted puff pastry.

Let's start manufacturing.

1. Preheat the oven to 200 degrees.
2. Roll out the dough (you need a thickness of 2 mm and sides 25 by 20 cm).
3. Line a baking sheet (it’s better to take a large one) with parchment and place the dough on it.
4. We bend it on four sides to create sides 2 centimeters high. Pierce them in several places with a fork. Leave the dough in the freezer for 10 minutes.
5. Meanwhile, peel and finely chop the peaches.
6. When the allotted time has expired, remove the dough from the freezer and immediately transfer it to the oven (for 20 minutes).
7. While the dough is baking, we continue to “conjure”. Pour sour cream into a bowl, add cottage cheese and sugar. Mix into sweet sauce.
8. We take the finished cake out of the oven. We need to let it cool down.
9. We evenly cover the bottom of our crust with the sauce and place the peaches on top.
10. We immediately put it on the table, politely ask if it’s delicious, and listen to praise and gratitude.

Before you start baking puff pastry, you need to defrost it at room temperature: at higher temperatures it will spread.

Let's bake chicken

Puff pastry pies are not necessarily sweet. They can be not only a dessert, but also, for example, a second course for lunch, a hearty breakfast or dinner, and an excellent treat for guests. One of the options is chicken.

To bake it, you will need the following products:

• dough (0.5 kg);
• water (two large spoons);
• egg yolk;
• two chicken thighs (they are juicier than fillets);
• bulb;
• potatoes (2-3 pieces);
• salt;
• ground pepper;
• butter).

We will follow the instructions during cooking.

1. Meat: wash under the tap, dry slightly. Remove the seeds and cut into cubes.
2. Potatoes and onions: turn the first into cubes, chop the second as finely as possible. We put everything in a deep container.
3. There is also chicken, water, salt and spices. Mix the mixture thoroughly.
4. Dough: divide into two parts (one should be a third less). We roll both out. Place the larger one on a greased baking sheet.
5. Then it’s time for the filling. Place in an even layer, 3-4 cm away from the edges.
6. Divide the butter into pieces and distribute over the meat.
7. Raise the edges of the dough in the form of walls, coat with yolk. Place the second layer on top. Cover it with the remaining yolk.
8. Place in the oven for 40-45 minutes (it has already been heated to 180C).

Kurnik can bake faster or longer, depending on the thickness of the dough. To avoid burning it, it is better to check it after half an hour (conveniently using a toothpick).

Stuffing with minced meat

If you want something more high-calorie and “serious,” you can use pork or beef. And it’s not just meat that will help speed up the process and add juiciness to the dish, but minced meat (the height of perfection is ground at home).

Let's collect the components listed in the recipe:

• a pack of dough (weight 0.5 kg);
• minced meat (pork, beef or mixed), 350 g;
• testicles (2 pieces);
• hard cheese (Russian cheese is best) and feta cheese - 150 g each;
• salt and ground pepper to taste;
• onion head;
• greenery;
• sunflower oil (refined).

Step-by-step preparation:

1. Turn the onion into fine crumbs and fry in vegetable oil.
2. Add minced meat to it, mix and fry. Remove the frying pan from the stove.
3. Grate cheese and feta cheese. Add to minced meat.
4. Beat eggs into the mixture and add finely chopped herbs.
5. Mix the resulting filling thoroughly: we need a homogeneous consistency. Now let it cool down a little.
6. Divide the dough into two parts. Roll one out thinly and place it in a baking tray with a greased bottom. We bend the sides. We place minced meat inside.
7. We also carefully roll out the remaining dough. Cover the filling with a thin layer and seal the edges. We make a neat hole in the “lid”.
8. By this time, the oven has already heated up to 180 degrees and is waiting for our pie. We put it there for 35-40 minutes.

Only the top of the culinary product is brushed with egg. If you coat the sides with egg, it will prevent the dough from rising.

With mushrooms and cabbage - simple and tasty

Vegetarians will be quite satisfied with such a dish as pie with cabbage and mushrooms. But everyone else won’t refuse it either: thanks to mushrooms, the feeling of hunger will quickly subside.

For such a universal dish you need to stock up on:

• a pack of puff pastry (yeast);
• cabbage and mushrooms (champignons) - 300 grams is enough;
• fresh chicken egg;
• full-fat milk (half a glass is enough);
• onion head;
• pepper and salt;
• butter and vegetable oil (any kind).

To ensure that lovers of vegetable fillings are satisfied, we will stick to the plan.

1. Divide the dough into two pieces. Roll each one out into a fairly thick, about a centimeter, layer.
2. Place the first part in a baking tray (its bottom is greased with butter).
3. Fry washed and finely chopped mushrooms and onions in a frying pan with vegetable oil (all liquid should evaporate). Add some salt. Now let it cool down a little.
4. Cabbage strips are stewed in a separate frying pan and also cooled.
5. It is placed on the dough as the bottom layer. At the top are mushrooms.
6. Prepare the sauce for the filling: to do this, beat the egg with milk. Pour in the vegetables.
7. Cover with the second “piece” of dough. We pinch the edges.
8. The last step is to put the baked goods in the oven (180 degrees) for about forty minutes.

If the crust of the pie is browned, and after piercing the toothpick or matchstick remains dry and without traces of dough, it means it is ready.

This culinary miracle is a salvation for those who love fish dishes, but prefer not to bother with fish for a long time. Add filling to the recipe (consists of eggs and grated cheese), fragrant herbs, and you won’t be able to tear yourself away from the pie.

We will need:

• half a kilo of puff pastry with yeast;
• canned fish (saury or sardines are best);
• eggs - three pieces;
• five potato tubers;
• one hundred grams of hard cheese;
• ground pepper and salt.

The cooking procedure is as follows.

1. Boil thin potato slices for a short time (about 5 minutes) in salted boiling water. We drain the water. Let the vegetable cool.
2. Place the canned food ingredients (without sauce) in a bowl and mash with a fork.
3. Pour the eggs into a large plate. Salt and beat well. Cheese goes with them (after a fine-mesh grater). Mix everything.
4. Place the rolled out dough into a greased baking pan. We build high walls. At the very bottom there is a place for fish, on top there is a layer of potatoes.
5. We pour our filling with egg-cheese dressing. We bend the sides slightly towards the center. Now it's the oven's turn.
6. The pie is baked for about 40 minutes at 180 degrees.

You only need to cut the puff pastry with a very sharp knife so that its edges do not wrinkle and interfere with cooking.

Do you love fish? Do you also like puff pastry? Do you want something floury, but don’t want to cook for a long time? Then this article is for you! Here are the most popular and simple recipes for fish pies made from puff pastry.

Everything is presented in as much detail and step by step as possible. Photos of recipes are not everywhere, since these pies are practically the same in appearance. Their appearance rather depends on your imagination, personal preferences: make it open, closed, regular, or in the shape of something (for example, a fish), or with some kind of curls, etc. This will not change the taste.

In all recipes we use ready-made puff pastry. You can find it in any grocery store; this dough can be stored frozen for a long time. You can cook with both yeast puff pastry and yeast-free dough. You won't notice any difference in taste.

Fish can be taken either fresh (frozen) or canned. In the first case, you will have to pre-process the raw fish: defrost, clean, remove bones, cut, etc. You can also boil or bake it in advance. I advise you to use fillet so that there is less fuss.

In the second case, all that remains is to open the canned food. This is what I see as the main advantage! Therefore, almost all the recipes presented here will imply that we are preparing puff pastries from canned fish. But, as stated above, you can cook from any fish, I just won’t describe the process of cutting it.

Recipes

A simple and quick fish pie made from puff pastry

The pie, as they say, is made in a hurry. The usual filling, ready-made dough, canned fish - all this allows you to prepare the pie in a maximum of 30 minutes.

What canned foods are suitable? And any! Choose your favorite fish and cook with it. The main thing is that the product is of high quality, the jars are intact, and the expiration date has not expired.

Ingredients:

• Yeast puff pastry – 450 g.
• Canned fish – 2 jars of 250 g each (you can also use regular fresh fish, fillets);
• Onions – 1-2 heads;
• Butter – 30 g.
• Salt and pepper - a pinch of both;
• Oil for frying;
• 1 egg for brushing the pie;

How to cook

1. You must defrost the packet of puff pastry first. Then you need to roll it out and place one sheet on a greased baking sheet. Make sides of the dough.
2. While you can fry the onions in oil until golden.
3. Remove the fish from the jars, mash with a fork and mix with the fried onions. Although, if you want, you can also add raw onions to the filling. This is for very lazy or busy people.
4. Place the fish filling on the dough. Spread a few small pieces of butter on top. It will add fat to the fish meat.
5. Cover with a second sheet of dough and pinch the edges. Pierce the top of the dough several times with a fork or knife.
6. Preheat the oven to 200 degrees. Now brush the pie with beaten egg yolk and close it in the oven for 20-25 minutes. We wait until the dough is ready. It should become deliciously brown.

Puff pastry pie with fish and cabbage

Juicy layer cake filled with fish and stewed cabbage. A very tasty combination. Don't believe me? Try it!

Ingredients:

• Puff pastry – 400-500 g.
• Fish fillet – 500-600 g. (Can be replaced with three 240 g cans of canned food);
• Onions – 1 pc.
• White cabbage – 500 g.
• Butter – 50 g.
• Vegetable oil for frying;
• Salt and ground pepper – 2 pinches each;

How to cook

1. Defrost the dough and fish if necessary.
2. Finely chop the cabbage and onion, place in a frying pan and simmer until soft for 15-20 minutes.
3. Check the fish for any remaining bones, cut into small pieces and mix with salt and pepper.
4. Grease a baking sheet with any oil. Uncover the dough and divide into 2 layers.
5. Place the first layer of dough on a baking sheet, tuck the edges so that the filling does not fall out.
6. Place the cabbage layer on the dough, then the fish layer, and then the cabbage layer again.
7. Cover with a second layer of puff pastry, pinch the edges and make several punctures on top using a fork or knife.
8. Cover the pie in a hot oven (190 degrees) for 35-40 minutes. Bake with canned food for 25 minutes.

Puff pastry pie with fish and spinach

And this is an already open fish pie based on puff pastry. Instead of spinach, you can use broccoli, sorrel, green beans and many other vegetables. The cooking technology will not change.

We take fish either canned or raw. I recommend red fish.

Ingredients:

• Canned fish – 500 g.
• Spinach (fresh or frozen) – 400 g.
• Salt and ground black pepper – 2 pinches each;
• Eggs – 3 pcs.
• Milk (sour cream, mayonnaise or cream) – 110 ml.
• Cheese – 110 g.

Preparation

1. First you need to defrost the dough. Spinach (or broccoli), if frozen, must also be thawed first.
2. Grease a mold with sides with oil and place the dough into it. Make sides of the dough, as there will be a filling in the pie.
3. Drain the liquid from the cans and transfer the fish to a cup. Mash it a little with a fork, and then spread it on the dough. Spice up.
4. Squeeze the spinach (if frozen), chop and place on top of the fish.
5. Turn on the oven to heat up (180 degrees).
6. Beat eggs with milk (cream), mix with grated cheese. Salt and pepper to taste.
7. Pour over the pie and close it in the oven for 30 minutes.

As you can see, it turns out not only tasty, but also beautiful. In this case, you do not need to make the dough and wait until it reaches the desired condition.

Layered pie with fish and rice

Puff pastry pie with rice and canned fish is a simple and cheap baked product. The ingredients do not stand out in any way, but when they are combined, a great taste is born, which a lover of fish dishes will appreciate!

This pie can be made in the shape of a fish (as in the photo), then you will get a layered “fishcake”.

If you take fresh fish, clean it in advance and remove the bones. Then you need to mix it with onions, herbs, salt, pepper and 2 teaspoons of lemon juice. This way it will marinate a little, becoming more aromatic and tender.

Ingredients:

• Puff pastry – 450-500 g.
• Canned fish or fresh fillet – 500 g.
• Rice groats – 100 g.
• Onions – 2 pcs.
• Cream (or sour cream) – 50 ml.
• Egg – 1 pc.
• Fresh herbs (dill, onion, parsley) – 50 g.
• Salt and pepper to taste;

Let's start cooking

1. Rinse the rice several times with water, then add two glasses of water and cook until tender. Lightly salt it.
2. Open canned fish, remove fish pieces, mash with a fork. Add chopped onions and greens.
3. Mix boiled rice with fish - the filling is ready!
4. Cover a baking sheet with parchment. Place a layer of dough on it. Then apply the fish filling in an even layer, without going beyond the edges.
5. Cover the top with a second layer of dough and pinch the edges.
6. Make 2-4 punctures in the dough with a fork, then brush the top of the pie with beaten egg.
7. Preheat the oven to 190-200 degrees – baking time – 30 minutes. If you use raw fish, bake the pie for 40-50 minutes.

Puff pastry pie with fish and potatoes

Delicious layer cake with potatoes, fish and onions. Prepared in the same way as in the previous recipe.

This layer cake can be made from boiled potatoes (mashed potatoes) or raw potatoes (cut into thin slices). Choose what you like best. Specifically, here the filling is made from fresh potatoes.

The fish here is fresh and pre-cut (red fish fillets). But you can also use canned food - for me, this option is more convenient.

Ingredients:

• Puff pastry – 470 g.
• Fish – 230 g.
• Potatoes – 2-3 tubers;
• Onions – 2 heads;
• Salt and black pepper;

Cooking process

Cut the fish fillet and onion into small pieces and then mix. Add salt and pepper. The fish will be soaked in onion juice and will become divine.

Wash the potatoes, peel and cut into thin slices.

Roll out the defrosted puff pastry to form a rectangle.

We place the potatoes in the center along the entire length, then a layer of fish goes on top.

We make cuts along the edges (where there is no filling) so that there are strips of dough everywhere on the sides. We place these strips on top of each other. This makes a beautiful braided pie.

Place the pie on a greased baking sheet and send straight to a hot oven (180 degrees) for 40 minutes.

If you want the cake to shine, brush it with beaten egg yolk before baking.

Layered pie with fish and egg

Crispy and fluffy layer cake filled with fish and boiled eggs. Yes, this combination is also very popular.

I can say that this pie will be especially useful for athletes, as it contains a lot of complete protein, minerals and vitamins.

• Yeast-free puff pastry – 480 g.
• Fish fillet – 460 g.
• Boiled eggs – 3 pcs.
• Raw egg – 1 pc.
• Onions – 1 pc.
• Mayonnaise (or sour cream) – 2 tbsp. spoons;
• Oil for frying;
• Salt, pepper and other spices as desired;

Cooking

1. Defrost the dough.
2. Wash the fish and cut into thin slices. Cut the onion into rings. Season the onion and fish with oil and fry until the fish is half cooked (10 minutes). Stir constantly, making sure nothing burns.
3. Peel the boiled eggs and finely chop them, then mix with mayonnaise and fish. The filling for the fish pie is ready!
4. Place 2 sheets of dough to form a rectangle.
5. Place the filling in the middle along the entire length of the dough. We cut the edges into strips that need to be laid on top crosswise (pigtail).
6. Line a baking tray with baking paper and transfer the pie onto it.
7. Place the oven on preheat (200 degrees), brush the pie with beaten egg yolk.
8. Bake the pie for 20 minutes.

Layered pie with fish and cheese

Spicy fish pie with cheese. Easy to prepare and eat.

Ingredients:

• Puff pastry – 350-400 g.
• Semi-hard cheese – 100 g.
• Garlic – 2 cloves;
• Onion – 1 head;
• Mayonnaise – 2-3 tbsp. spoons;
• Black pepper and salt - a pinch;
• Canned fish – 2 cans of 250 g each.

Cooking step by step

Defrost the dough. Mash the canned fish with a fork, mix with chopped onion, grated cheese, salt, pepper and mayonnaise. Squeeze the garlic there.

Roll out the dough and divide into two equal sheets.

Place the first sheet in a greased baking sheet and place the filling on it. Cover with another sheet of dough, pinch the edges and make several cuts on top with a knife to allow steam to escape.

Place in a preheated oven (200 degrees) for 25 minutes until golden brown and a pleasant aroma spreading throughout the house.

• Fish loves various spices, aromatic seasonings and sauces. It's the same with pies. Season the fish filling with pepper, various herbs, etc. You can use ready-made sets of seasonings; in stores they are called “for fish”.
• In addition to fresh and canned fish, there is also smoked fish. Make a layer cake with smoked fish - it's just a thing!
• The fish can be pre-stewed with vegetables, cream, tomato paste, mustard - all your favorite additives. Choose, cook, and then add such delicious fish to the filling.

The success of any pie depends not only on the quantity and quality of the filling, but also on what was used in preparing the product. As an alternative to rich buns and pies, try baking a pie from yeast-free puff pastry. Moreover, there are a lot of filling options for its preparation. Below are the most popular and easy-to-follow recipes.

How to make yeast-free puff pastry for a pie?

The process of preparing puff pastry without yeast is quite labor-intensive and takes from 2 to 3 hours. That is why few housewives decide to make it themselves, and most often buy a ready-made semi-finished product in a store. But if you want to make this dough yourself, you can get started right now.

To do this, sift flour (2 cups) into a bowl and make a well in it. Combine in a separate container a beaten egg (1 small or egg yolk), water (160 ml), salt (¾ teaspoon), vinegar (1 tablespoon). Pour the resulting liquid mass into the well and knead into an elastic dough. After this, you need to wrap it in film and leave it in the refrigerator for at least half an hour.

Now you need to prepare the butter by mixing flour (2 tablespoons) into it and forming a square out of it. The temperature of the dough and oil should be the same. After this, take the dough out of the refrigerator, roll it out into a square shape, but the size is 2 times larger than the butter piece. Place the prepared butter at an angle in the center of the square and wrap the edges with an envelope. After this, you need to pinch them and you can start rolling them out on your own.

When you get a rectangle 15 mm thick, fold the adze in three (from right to left), cover with film and put it in the refrigerator for 30 minutes. The chilled dough is rolled out and folded in a similar sequence 3 more times. Don't forget to cool it for 20 minutes. There is no longer any need to unroll the previously prepared dough, but each time start rolling it directly onto it to a thickness of 15 mm. This is how the necessary layering is formed.

Secrets of making puff pastry pies

It doesn’t matter what kind of puff pastry without yeast is used to make the pie, homemade or ready-made store-bought. To ensure successful baking, you should adhere to some working secrets.

1. Before putting the pan with the pie in the oven, be sure to make punctures on the surface of the dough. This will ensure steam escapes, the product will bake evenly, and the surface of the cake will remain smooth, without the characteristic bubbles.
2. Before baking, coat only the top surface of the dough with the beaten yolk, not the sides. Otherwise, the pie made from yeast-free puff pastry will not rise well enough.
3. Additionally, you should not lubricate with fat, since the puff pastry already contains a lot of oil, some of which will melt during the cooking process and remain on the baking sheet.
4. The optimal temperature for preparing such a pie is 200 degrees. If the temperature is set below this value, then the oil will simply flow out of the dough. The cake will be dry and not fluffy enough.
5. Ready puff pastry (semi-finished product) must be defrosted only on the bottom shelf of the refrigerator. To do this, you need to remove it from the freezer in advance. Defrosting the dough in the room, in a warm place, or using a microwave oven for this is strictly not recommended.

Recipe for apple pie made from puff pastry without yeast

This is the easiest apple pie there is. The time to prepare it for baking is no more than 10 minutes, and after another quarter of an hour it can be served along with a scoop of vanilla ice cream.

First you need to preheat the oven to 210 degrees. Then roll out a sheet of puff pastry and place it on a baking tray lined with baking paper. Scatter a thinly sliced ​​apple (peeled and cored) on top and sprinkle with a mixture of brown sugar (½ cup) and cinnamon (¼ teaspoon). After this, the pie made from puff pastry without yeast can be put into the oven. In 15 minutes it will be ready.

Apple strudel made from puff pastry without yeast

Classic apple strudel is made from thin and crispy filo dough. But puff pastry also makes a very tasty and easy-to-make apple pie.

Puff pastry without yeast can be prepared independently according to the above recipe or you can buy a ready-made semi-finished product in the store. For a small strudel with apples you will need 1 layer of dough.

To prepare the filling, you need to heat butter (50 g) in a saucepan, add a large apple cut into pieces (without peel), powdered sugar (2 tablespoons), a handful of raisins (pre-soak in warm water), vanilla bean seeds and cinnamon (¼ teaspoons). Boil the apple mixture for 5 minutes, then remove the saucepan from the stove. When the filling has cooled, place it on the rolled out sheet of dough in the center. Make cuts on both sides of the apple mass. Now the edges of the dough need to be placed on top of the filling and decorated beautifully. Brush the pie with yolk and place it in the oven for 35 minutes (180 degrees).

Quick puff pastry pie with homemade jam

You can make quick and delicious tea pastries using jam. Many housewives prepare an apple pie for the arrival of unexpected guests. Puff pastry without yeast is rolled out into a thin layer, and small pieces of apples sautéed in butter are placed on top. But a similar pie can be prepared even easier and faster if you use homemade thick jam instead of fruit filling. To do this, just roll out a sheet of dough and put the filling on it. The cooking time for the pie in the oven is 15 minutes.

Curd pie made from puff pastry

What could be tastier than baked goods with cottage cheese! Meanwhile, you can make a delicious pie using dough without yeast (puff pastry without yeast). The recipe for its preparation is presented below.

To prepare a delicious filling you will need crumbly cottage cheese (0.5 kg), an egg (2 pcs.), sugar (4 tbsp. spoons) and vanilla sugar. All ingredients must be thoroughly mixed, and if the cottage cheese has a non-uniform structure, then it will first have to be ground through a sieve. Place and distribute the filling onto two rolled out layers of dough (each of them should increase 2-3 times its original volume). Roll the first sheet into a rope and lay it, starting from the center of the mold, in a snail shape. Connect the edges of the second rope to the first and continue to distribute the cake over the mold in a similar sequence. Pierce the resulting spiral workpiece in several places with a fork, brush with egg and place in the oven for 35 minutes or until a beautiful brown crust forms.

Tiropita - Greek puff pastry pie with cheese

Despite the salty taste, this pie in Greece is traditionally served as an afternoon snack instead of dessert with tea or coffee. The filling most often used is feta cheese, which can be replaced with cheese - feta or ricotta if desired. Tiropita is always a pie made from yeast-free puff pastry with cheese filling and herbs. Although the amount of the last ingredient can be reduced or increased at your discretion.

Before you start preparing the pie, you need to preheat the oven to 190 degrees and grease the baking dish. Now you can prepare the filling. To do this, beat the cheese (500-600 g) with cream (75-80 ml) with a submersible blender. Then add beaten eggs (3 pieces) and a little fresh mint (or 1 tablespoon dried) to the cheese mixture. Next, the filling should be kneaded well and placed in the refrigerator for 25 minutes.

Roll out the sheet of finished dough a little according to the size of the baking dish. Then transfer it into the mold, spreading it over the bottom and walls. The cheese filling is laid out on top, which is covered with another layer of dough. Before putting the pie in the oven (45 minutes), brush it with olive oil. Serve cooled, garnished with rosemary sprigs.

A pie with cabbage

Let's prepare a pie from puff pastry (without yeast) with cabbage. It is traditionally filled with fried cabbage combined with red fish, mushrooms and rice. However, you can make the pie on a budget by adding other fish instead of salmon or even replacing it, for example, with boiled eggs. In Russia this is called kulebyaka and is made from yeast dough. But you can also make a delicious pie using dough without yeast (puff pastry without yeast), the recipe (with photo) of which is presented below.

At the very beginning of cooking, you need to fry the onions in butter, then mushrooms (200 g), cabbage (700 g) and wine vinegar (1 tbsp. spoon). Simmer the vegetables for 7 minutes, remembering to stir. At the very end of frying, add salt and pepper to the filling, transfer it from the pan to a dish and cool.

In vegetable oil (1 tablespoon), fry a whole piece of fish (400 g) for 5 minutes on each side. Then cool it and divide it into large pieces. Roll out the dough (1 sheet) to the size of the mold and distribute it along the bottom and walls. Top with 2 cups of boiled brown rice, a boiled egg, fish, breadcrumbs and grated cheese (½ cup each), vegetable filling and pour cream (½ cup) all together. Cover with another layer of dough, pinch the edges of the pie, brush with beaten egg, make a hole for steam to escape and place the dish in the oven for 45 minutes.

Making a pie from yeast-free puff pastry with spinach

This is the recipe for another Greek pie, Spanakopita. It is traditionally prepared with fresh or frozen spinach filling. Spanakopita is a pie made from puff pastry without yeast with a crispy crust on top and a juicy filling inside.

For this dish you will need only 1 sheet of dough (225 g). It needs to be rolled out as thinly as possible, since the filling will need to be placed directly in the middle of the layer, and the edges. It will be baked for 45 minutes at a temperature of 175 degrees. For the filling, you need to combine in one bowl 200 g of cottage cheese, Parmesan (50 g), salt (½ teaspoon), eggs (2 pcs.), a little nutmeg, as well as defrosted and squeezed spinach leaves and onions fried in vegetable oil.

The filling should be evenly distributed over the dough, and its edges should be folded up. You can cut and serve the pie within 15 minutes of cooking it in the oven.

Lazy version of cooking chicken

Kurnik is a traditional Russian pie with different types of fillings separated by thin pancakes. You can make this delicious pie from ready-made yeast-free puff pastry. In total, you will need two layers of dough, one of which is laid out on the bottom of the mold, and the other covers the filling.

Kurnik traditionally contains 4 types of filling: boiled rice with egg, mashed potatoes with herbs, chicken, fried mushrooms and onions. Each layer of filling is smeared with sour cream and covered with a thin pancake prepared according to your favorite recipe (8-10 pieces). When all the layers are laid out, you need to pinch the edges of the puff pastry and use the scraps to make a decoration for the pie.

Fish pie (puff pastry without yeast)

To prepare the filling, you need to take a fish fillet (350 g), salt it and place it in a baking dish. Pour milk (225 ml) on top and place the pan in the oven for 10 minutes. At this time, prepare the sauce: fry a little onion in butter, add a tablespoon of flour to it and pour in the milk remaining after cooking the fish (after straining it). Add mustard (½ teaspoon), salt, a little cream until the desired consistency is obtained and parsley.

Spread the dough over the bottom and sides of a small pan, making sure there is enough to cover the pie. Place the filling on the bottom of the mold and pour the sauce over it. Then fold the edges of the dough and pinch them. Make a hole on top for steam to escape and insert a special funnel into it (can be made of foil). It is advisable to brush a pie made from yeast-free puff pastry with a raw egg and place it in a preheated oven for 20 minutes.

Making a pie from puff pastry without yeast with minced meat

The minced meat pie is prepared in the same sequence as most of the presented products made from puff pastry without yeast. Two round sheets are cut out of two layers of finished dough: the first is laid out on the bottom of the mold, and the second is used to cover the filling. To prepare it, you need to fry onions and mushrooms (250 g) in one pan, and minced chicken in another. To make the filling more juicy, add a little water to the minced meat. Then you need to add vegetables to it and you can put the filling in the form with the dough. A pie made from puff pastry without yeast with minced meat is cooked in the oven for about 40 minutes. And after another quarter of an hour it can be cut and served.

The world of sweets is a whole Galaxy. It contains star clusters, large and small planets, countries, regions, cities and even hidden streets, consisting of their own secrets, secrets and bold experiments. And good old culinary traditions live there. Traveling through big planets and quiet streets is always exciting. Even if it seems that you have already been here, seen everything, and tried everything. There is always something new to discover.

Today we will travel to the Puff Pastry Baking star system. Let's find a planet in this system "Sweet baked goods from ready-made dough." And our excursion began!

The main goal of our journey is to find recipes so that our loved ones and friends will be amazed by our talent and recognize us as the Great Cook. But at the same time, it takes us very little time to make each delicacy, literally a teaspoon, and a pinch of effort, and so that for the filling everything is simple and often found in our bins.

Although you and I will prepare our culinary masterpieces from ready-made dough, I would like to clarify for your information that there are a huge number of varieties of puff pastry: yeast, French yeast-free, Danish, unleavened, soda, etc. When buying ready-made dough in a store, check. This will help in finding the right recipe. And I will try to suggest recipes for different types of dough.

Baked goods made from yeast-free puff pastry

Eastern sweetness

The secret of this recipe is the combination of nut-honey filling and crispy dough. Everything is simple, but in the end the dish resembles an exotic oriental sweet.

Ingredients:

• Yeast-free puff pastry – 1 package (500g);
• Nuts – 400 g (you can take any to suit your taste);
• Honey – 2-3 tbsp;
• Sugar – 1 tbsp;
• Butter – 50 g;
• Egg (yolk) – 1 pc.;
• Cinnamon – for sprinkling.

1. Try to chop the nuts finely and fry them a little. If you use walnuts, it is better not to fry them - they will be bitter. Just chop it.
2. While the nuts are hot, mix them with honey and sugar. Add cinnamon. Mix everything well and let it brew a little so that the nuts are saturated with the aroma of cinnamon and honey.
3. To make it easier to work with, divide the dough into several parts.
   Roll out each part well. The thickness should not be more than 5 mm.
4. Before adding the filling, brush each layer with melted butter.
5. Place the filling and distribute evenly over the dough.
6. Here's attention! The layers of dough can be placed one on top of the other to form a pie or cakes if the pie is cut into pieces before baking. But you can roll the rolls. Each housewife decides for herself, taking into account her mood and family preferences.
7. Roll up the roll. Brush the top of the roll with whipped yolk.
8. Bake the rolls at 250 degrees for 20 minutes.

The puff pastry, nuts and honey will make the roll look like baklava. But a different dough is used to make baklava.

Puff pastries with apples

These are open buns. That is, the apples on top will decorate them.

Ingredients:

• Dough – 300 g;
• Apples – 2 pcs.;
• Jam – apricot or jam – 60-70 g;
• Egg – 1 yolk;
• Water – 30 g.

1. Prepare the dough. Defrost and roll it out. Cut into 4 parts, each of which is a rectangle 15 by 10 cm.
2. Peel the apples and remove the seeds. Cut into thin (no more than 0.5 cm thick) slices.
3. Dilute the jam with water and put on fire for 2 minutes. Then we pass it through a sieve.
4. Cover a baking sheet with parchment and place the pieces on it.
5. We retreat 1.5 cm from each edge, overlapping apples in the middle of each workpiece. Lubricate them with jam. And grease the dough with yolk.
6. Place in an oven preheated to 180 degrees for 10-15 minutes.
7. Grease the finished buns with jam.

Unleavened dough (phyllo)

We are all familiar with chebureks. Did you know that this type of pies belongs to a great family - burek or burekas. And in this family there is one “negligent relative.” And he’s careless because he’s... sweet. Yes Yes! Bureks are exclusively with unsweetened filling. And only the Greek galaktoboureko somehow became a dessert.

Ingredients:

• Puff pastry – 450 g (10 sheets);
• Sl. butter – 250 g

For cream:

• Semolina – 150-170g;
• Milk – 0.5 l;
• Sugar – 250 g;
• Sl. butter – 50 g;
• Eggs – 4 pcs.;
• Vanilla.

For the syrup:

• Water – 400-450 g;
• Sugar – 800 g;
• Lemon zest - from 1 pc.;
• Honey – 2 tbsp. l.;
• Vanillin.

1. First the syrup is boiled. Pour the dish only with cooled syrup.
   Mix all ingredients (except honey) for syrup. Bring to a boil while stirring. When the sugar is completely dissolved, set aside and add honey.
2. Now you need to prepare the cream:
   Separate the yolks from the whites.
   Beat egg whites (50g) with sugar until stiff.
3. Beat 50 g with yolks until thick.
4. Gradually adding meringue to the yolks, carefully mix everything.
5. Boil the milk with the rest of the sugar.
6. While stirring, gradually add semolina and vanilla.
7. Reduce the heat under the pan and cook until the consistency of thick sour cream.
8. When the semolina is cooked, remove from the stove and add oil.
9. Mix semolina and egg mixture. Stir to prevent foam from forming.
10. Grease a baking sheet with oil.
    Gradually lay out 5 sheets of dough, sprinkling them with melted butter.

Interesting! A subtlety like drizzling rather than brushing the sheets with oil makes the dough crispier.

1. Pour cream onto the dough. And on top are the remaining 4-5 sheets. And again spray them generously.
   If there is any oil left, pour it on top, after making small cuts in the top layers of the dough.
2. Bake for 60 minutes. at 160 degrees.
3. Pour cold syrup over hot pie and let soak
   This is a type of galaktoboureko. Since a real Greek dessert uses a different dough, not filo.

Tubes with protein cream

Dream and love since childhood. Did you know how easy it is to make them? If you have metal straws at home, then you are half an hour away from your dream!

Ingredients:

Dough – 500g;

Eggs – 2 pcs.;

Sugar – 150g;

Salt - a pinch;

Oil to grease the baking sheet and metal tubes.

Preparation:

Separate the whites from the yolks.

Beat the whites with salt. When foam forms, add sugar and beat until peaks form.

Roll out the defrosted dough and cut it into long thin strips 2cm wide.

We wind the strips of dough onto the molds, having previously greased them. Just a little short of the edge, so that after baking you can easily remove the mold.

Important! If there are no metal forms, you can use thick paper. Make tubes out of it and secure the edges with a stapler.

Brush all the tubes with yolks and place them on a baking sheet covered with parchment paper.

The tubes are baked at 180 degrees for 20 minutes.

Let the tubes cool and then remove the mold. Fill the tubes with cream.
You can decorate this dessert with powdered sugar.

Sweet pizza

It's no surprise that the pizza is sweet. No. That's just it. What filling and sauce should be in order for the dish to be juicy?

Ingredients:

Dough – 250 g;

For the sauce:

Sour cream – 1.5 tbsp. l.;

Condensed milk – 1.5 tbsp. l.;

Apple – 1 pc.;

For filling:

Pineapple (canned) – 5 rings;

Kiwi – 1 pc.;

Orange – 1 pc.

Preparation

Roll out the dough. And you can now move it to a baking sheet. First, place parchment paper on a baking sheet and grease it with oil.

Prepare the sauce.
Grind the apple in a blender until pureed.
Mix sour cream and condensed milk.
Mix a third of the condensed milk with the apple.

Spread the apple mixture onto the dough base.

Peel the kiwi and orange. And cut them and pineapple rings into thin slices.

Place them in balls. First orange, then kiwi, and finally pineapple.

Spread everything on top with the remaining cream with sour cream and condensed milk.

Place the pizza in an oven preheated to 180 degrees for 20 minutes.

You can decorate the pizza with powdered sugar or pomegranate seeds.

Baking from yeast puff pastry

Chocolate puff pastries

The beauty of this recipe is that it's completely hassle-free. You just need to wrap the chocolates so that they don’t leak when they melt in the oven. That's all!

Ingredients:

Dough – package (500 g);

Chocolate – 2 packages of 100 g;

Yolk (you can use a whole egg) – 1 pc.;

Oil for greasing the baking sheet – 50 g.

Preparation:

You can use different methods of “packaging” chocolates.

Take one sheet of dough (defrost it in advance) and roll it out to a thickness of no more than 0.5 cm

Cut the layer into equal rectangles so that the width of each fits 2 pieces of chocolate, usually 8 rectangles are obtained.

Beat the egg and brush the surface of each rectangle with a pastry brush, leaving 1 cm from the edge (they should remain dry).

Place the chocolate bar in the middle. It is better to take milk chocolate, then the filling will be especially tender.

Main! Step back from the chocolate to the left and right, top and bottom by 0.5 cm.

Now wrap the chocolate in a roll. There is no need to pinch the edges, the chocolate won’t leak out anywhere.

Brush each roll with the remaining egg mixture and sprinkle with granulated sugar.

There is another folding option - as in . I'll copy the photo from the adjacent recipe to show this principle. Only instead of cherries there are pieces of chocolate. To briefly describe the method, it goes like this: roll out the dough into a circle, divide it into equal triangles, put the filling on the wide edge and roll it up, starting from the wide edge.

Preheat the oven to 180 degrees. Grease the baking sheet. We put chocolate rolls on it. And put it in the oven for 25-30 minutes.

They can be served both hot and cold.
Chocolate can be absolutely any: milk and black, with or without filling. You can even use candy.

Tongues with crumbs

A simple and unusual recipe. Where the “crumb” is not only a decoration, but also an excellent addition to the taste. By the way, you can simply sprinkle the tongues with sugar ().

Ingredients:

Dough – 300 g;

Yolk – 1 pc.;

Jam – 100 g;

Sah. powder;

For the baby:

Flour – 150 g;

Sugar – 100 g;

Sl. butter – 100 g;

Vanilla sugar – 1 pack;

Salt - a pinch;

Cinnamon.

Preparation

Make crumbs. Mix all ingredients. Grate them. Place in the refrigerator. This crumb is called streusel, there is a wonderful one on the website, you can look at the link.

Roll out the dough and squeeze out round pieces with a glass.

Roll out each piece with a rolling pin in one direction so that an oval comes out - a “tongue”.

Prepare a baking sheet and line it with parchment paper. Place the pieces on a baking sheet.

Brush the workpieces with yolk. And spread jam on top of the yolk.

Sprinkle crumbs on top.

15 minutes. in an oven preheated to 200 degrees is enough.

Sprinkle powdered sugar on top.

That's the beauty of puff pastry. That it itself is delicious baked. And if you “decorate” it with original crumbs, it can turn out to be a delicacy.

Snails with raisins

Ingredients:

Dough – 500 g;

Sugar – 100 g;

Raisins – 200 g;

Egg (white) – 1 piece;

Melted butter - 20 g.

We prepare:
Oven – preheat to 200 degrees;
Dough – defrost;
Baking tray – cover with parchment paper;
Raisins – soak in hot water, then dry on a towel.

Lightly roll out the dough to 0.5 cm. Sometimes the finished puff pastry is already the thickness we need, you just need to unroll it without rolling it out.

Grease with melted butter, not reaching the edges 1.5-2 cm on each side.

Place raisins on one half.

Roll up the roll. Cut it into portioned buns, 3.5 cm wide. Place on a baking sheet.

Brush with whipped egg white and sprinkle with sugar.

Place in the oven for 15 minutes.

Snails with raisins can be prepared in another way: prepare custard (1/3 of a serving), grease a sheet of dough with cream and only then lay out the raisins and roll the roll, you get a delicate filling.

Even more recipes in the video on my channel:

Ingredients:

Dough – 400 g;

Jam or (any sour) or cherry berries – 250 g;
For cream:

Semolina – 150 g;

Sugar – 100 g;

Milk – 1.2 l;

Eggs – 6 pcs.;

Oil - 50 g;

Zest – from 1 lemon.

How to cook:

Preparing the cream.
Bring milk and sugar to a boil. Add semolina a little at a time. Be sure to stir while doing this.
The semolina is thickening, which means it’s time to add grated zest. Remove from heat and add oil.
Once the cream has cooled slightly, add the eggs. Mix the cream thoroughly after each of them.

The shape of this cake is also important, so we place a layer of dough in an oblong muffin tin.
One and two edges of the dough should protrude beyond the pan.

Spread the cream on this layer. And on top of it there is jam.

Cover the filling with the edges of the dough.

Place the roll in an oven preheated to 180 degrees for 45 minutes.
The rosy pie with snow filling can be served.

10 of the simplest and incredibly delicious recipes from the world of Puff Pastry are ready to decorate your family’s holidays and everyday life.

On my You Tube channel there is a step-by-step recipe for puff pastry, from which you can make croissants, puff pastry with jam, cheese, chicken... I suggest you take note of this simple method and compare the taste of store-bought puff pastry with homemade one! You will feel the difference.

I hope you enjoyed the puff pastry recipes and some of the ideas take root in your kitchen. I wish you successful experiments and sweet tea parties!
I look forward to your feedback, comments, photos of finished baked goods.

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