Recipes for cakes made from ready-made puff pastries. Snack cakes made from waffle and puff pastries - quick and original! Easy recipes for Napoleon snack cake and others

Snack Napoleon made from ready-made cakes - waffle, puff, etc. - this is something that is easy to prepare and very tasty!

Here everything depends on the imagination of the cook: puff pastries can be transferred to whatever suits your soul. Moreover, each layer can be different, as long as the ingredients you use are compatible with each other.

Recipe 1: Filling for Napoleon snack cake with canned fish

This cake consists of several cake layers and contains several fillings (each cake layer is coated with its own filling).

cheese - 100 gr.

canned fish in oil - 1 can (I have saury)

eggs-4 pcs.

mayonnaise.

Filling 1: Grate the cheese on a coarse grater, add 3 tbsp mayonnaise. spoons and mix well.

Filling 2: Place the canned food in a bowl and mash with a fork. Excess liquid must be drained.

Filling 3: Finely chop the eggs, add salt and add mayonnaise and mix.

Now let's start assembling the cake. Place filling 1 on the crust. Spread well with a spoon.

Cover the top with the second cake layer. Place the filling on it 2. Smooth it over the surface with a spoon.

Cover the top with the third cake layer. Place the filling on it 3. Level it with a spoon and cover with the fourth layer.

Coat the top and sides of the cake with mayonnaise.

The fifth cake layer needs to be crumbled into a separate bowl. Sprinkle the resulting crumbs over the sides and top of the cake. The cake should be soaked. It is better to prepare it on the eve of the celebration. And before serving, decorate it with herbs.

Recipe 2: Filling for layered snack cake Napoleon - Vegetarian

red salad onion 1 piece

garlic 2-4 cloves

cream cheese 300 gr

greens: wild garlic, spinach, sorrel, young beet tops) 300-400 gr

chicken egg 1 pc

½ head of young cabbage

greens: dill, parsley 1 bunch each

vegetable oil

salt, ground pepper to taste

Don’t skimp on the greens; they add flavor, and fresh garlic adds piquancy.

Fry finely chopped onion in a frying pan, add finely chopped young cabbage and all the greens. Add salt and pepper to taste, simmer over low heat until cooked. At the very end of stewing (1-2 minutes), add chopped garlic and cheese. Mix the snack cake filling thoroughly.

Brush all the cakes with the rich filling and stack on top of each other. Cover with cling film and refrigerate for 12-14 hours to soak the cakes. Before serving, spread the filling, if there is any left, and sprinkle with crust crumbs.

Recipe 3: Filling for a snack cake with mushrooms

Champignons - 500 g

White onion - 400 g

Sunflower oil - 80 g

Sour cream - 4 tbsp. l.

Hard cheese - 100 g

Salt (to taste) - 0.5 tsp.

Allspice (to taste) - 0.25 tsp.

Cut the onion into strips.

Chop the mushrooms.

Fry the onion in oil.

Add mushrooms, stir. Fry over high heat until cooked, add salt and pepper to taste.

Pass the mushrooms through a meat grinder.

Grease the cakes with mushrooms.

Grease the top pita bread and edges with sour cream.

Grate the cheese on a fine grater and distribute evenly over the surface and edges.

Place in a preheated oven at 180 degrees just until the cheese melts, no need to bake.

Bon appetit!

Recipe 4: Eggplant Napoleon Snack Filling

eggplants 5 pcs.

cheese 250 g

mayonnaise 200 g

greens 100 g

garlic 3 pcs.

tomatoes 5 pcs.

Cut the eggplants into rings 1 cm thick, add salt, and leave for 15 minutes, then squeeze and fry. Place on a napkin to remove excess oil.

Finely chop the greens and garlic and mix with mayonnaise. Cut the tomatoes into 0.5 - 0.7 cm rings. Grate the cheese on a fine grater.

Let's start assembling the cake. First we lay the crust, grease it with mayonnaise, then grease the eggplants with mayonnaise, grease the tomatoes with mayonnaise, sprinkle with grated cheese, then repeat everything. The last one should be the cake, which we grease with mayonnaise, sprinkle with cheese and decorate with basil sprigs.

Recipe 5: Napoleon snack cake with chicken: filling

½ boiled chicken breast

200 g frozen champignons

1 large carrot

1 large onion

0.5 cups chicken broth

10 g butter

vegetable oil for sautéing

40 g hard cheese such as Poshekhonsky or Dutch

200 g mayonnaise

Peel and wash the onion. Finely chop the fourth part, cut the rest into larger pieces. Scroll the chicken pulp through a meat grinder. Sauté finely chopped onion in vegetable oil until golden brown.

Add butter, salt and minced meat to the pan. Mix the ingredients, pour in the broth and bring the filling to a boil. Simmer over low heat under a closed pan lid for 15-20 minutes. The minced chicken should be slightly dark in color.

Thaw the champignons, place in a colander and squeeze out the water well. Cut into small slices and fry in vegetable oil along with half of the remaining onion. Combine chicken filling with fried mushrooms.

Peel and wash the carrots, grate them on a coarse grater. Sauté together with the second half of the onion.

Grate the cheese on a fine grater.

Grind one puff pastry into crumbs: manually using a rolling pin, potato masher) or in a blender.

Before placing the filling on the cakes, grease them on both sides with a thin layer of mayonnaise. After this, you can begin to assemble the pie, distributing the filling in piles on each layer.

Assemble the snack cake by layering the cake layers with fillings in the following order: 1 cake layer – half of minced chicken with mushrooms; 2 crust – a layer of grated cheese, sautéed vegetables; 3 cake – the second half of minced chicken with mushrooms.

Cover the pie with the last crust and sprinkle crumbs on top.

Leave the dish at room temperature for 3-4 hours so that the cakes are soaked in mayonnaise, then cut into portions and serve.

Recipe 6: Snack Napoleon with bee fish

2. Medium carrots – 3 pcs.

3. Onions – 3 pcs.

4. Eggs – 5 pcs.

5. Cheese – 150-200g (I used orange Cheddar)

6. Canned fish in oil “Tuna” - 250-300g

9. vegetable oil

10. a little parsley for decoration

11. olives and pitted black olives for decoration

Lightly coat the cakes with mayonnaise. Remove the tuna from the oil and mash with a fork, add a little mayonnaise.

In a small amount of oil, fry the carrots separately and the onions separately.

Add a little mayonnaise to carrots and onions. Grind the yolk with mayonnaise.

Grind the protein with mayonnaise. Grate the cheese into strips and mix with mayonnaise. Add a little salt to each filling, except tuna and cheese.

Place the filling on the cakes in this order: (to form a “cake”)

1 cake: tuna

2: carrots

4: yolk

6: Place cheese on top of the last layer.

Cut the olives into rings and place them, alternating in color, on a cheese “glade” in the shape of bees. Make bee antennae from small pieces of olives. The wings are made from parsley leaves. Let the “cake” soak.

Note for home baked crusts:

The edges of the cakes may turn out uneven, so after forming the “Cake” and soaking it, you need to trim its edges (even out) with a sharp knife.

Recipe 7: Snack cake Napoleon with salmon

200-250 grams of cheese

200 grams of lightly salted salmon (you can also use smoked)

3 hard-boiled eggs

2 tablespoons light mayonnaise

A small bunch of green onions

Bunch of dill

Grate the eggs, mix with green onions and mayonnaise.

Grease the cakes with cream cheese and add the filling: one layer - salmon with dill, the second - eggs with onions and mayonnaise.

Make as many layers as you see fit. Cover the top crust with cheese and sprinkle with crumbs. Place the Napoleon snack cake in the refrigerator for several hours, ideally overnight.

Recipe 8: Napoleon snack filling with chicken liver and smoked chicken

300 grams of chicken liver

1 onion

1 small carrot

Tablespoon olive oil

2 smoked breasts

1 fresh cucumber

Handful of prunes

Several walnuts

4 tablespoons light mayonnaise

Salt, pepper to taste

Fry the prepared chicken liver in olive oil along with onions and grated carrots, salt and pepper to taste. Cool and grind in a blender.

Cut chicken breasts, cucumber and prunes into thin strips, season with mayonnaise and mix.

Dry the nuts in a dry frying pan and lightly chop.

Place liver pate on the bottom crust, cover with another crust, add a salad of chicken breast, cucumber and prunes, etc. Alternating the filling, we make as many layers as we think necessary.

The finished Napoleon snack cake should be left in the refrigerator for several hours.

And more fillings for the Napoleon snack cake

Filling with fish

The fish can be any kind, but preferably in its own juice (natural). Mash the fish with a fork. Mix with cottage cheese (if it is very dry, mix with a spoon of sour cream) + tomato paste + finely chopped olives (optional).

Avocado filling

Mash the pulp of a ripe avocado with a fork, mix with cottage cheese + Tobasco sauce + lemon juice + finely chopped herbs (green onions, dill).

Egg filling

Beat the eggs well with the curry. Fry like scrambled eggs in butter. Salt and pepper. Remove from heat, mix with grated cheese and herbs.

Carrot and champignon filling

Cut the champignons into thin slices and fry with finely chopped onion. Stew the carrots, mix with mushrooms, add sour cream and simmer over low heat for 3 minutes. If it gets thick, add more sour cream or water.

In general, there are a lot of options for fillings for snack Napoleon:

1. Grated hard cheese with mayonnaise and garlic.

2. Any salad - crab, Olivier, meat, squid...

3. Herring with grated boiled beets and mayonnaise.

4. Cheese cheese with cottage cheese, garlic, dill and butter.

5. Smoked fish with grated apple and dill.

6. Red fish with a slice of lemon.

7. Liver pate, classic or with mushrooms.

8. Any canned fish - sprats, sardines, saury, salmon.

9. Grated fried carrots with mayonnaise and garlic.

10. Tuna with boiled egg and herbs.

11. Crab sticks with grated cheese and mayonnaise.

12. Shrimp with egg and mayonnaise.

13. Mushrooms, fried with onions, grated egg in them.

14. Potatoes with mashed onions, parsley, vegetable oil.

15. Ham with horseradish and parsley.

16. Herring oil.

17. Forshmak or hummus...

So, to prepare Napoleon cake I took the following ingredients

For one Napoleon cake - one package of ready-made Cherokee cakes (sold in Magnit stores, and maybe in some other stores),

Cream ingredients

two chicken eggs, a glass of milk of any fat content, two tablespoons of flour, one and a half glasses of granulated sugar, 250 - 300 gr. butter, juice of ½ lemon and a pinch of vanillin (possibly without vanilla).

Ingredients for decoration

A little chocolate and a handful of walnuts.

Napoleon cake made from ready-made cake layers

What I had to do was prepare the cream. This is what I did.

Leave the butter at room temperature until it melts. You can even cut it into pieces.

I mixed two chicken eggs with granulated sugar and added two tablespoons of flour to them. Mixed everything well again and then poured milk into the mixture. Mixed the cream thoroughly and began to cook over very low heat, stirring continuously. Cooked the cream until thick. When the cream thickened, removed it from the heat and let it cool. Add the butter to the cooled cream and mix with a mixer until smooth. Squeeze the juice of half a lemon and add a pinch of vanilla. Mixed everything again.

I covered each cake with prepared custard and smoothed out the layers. There were six cakes in total in the package. The sixth could be crumbled and sprinkled, like a real Napoleon. But I did it my way. I greased all the cakes and laid them on top of each other. The top one also missed.

I grated the chocolate and nuts on a coarse grater and made the topping. Then I put the cake in the refrigerator to soak. The cake should soak for about 5-10 hours.

The children and husband Napoleon appreciated it. It ended very quickly.

When I was preparing the second version, I decided to reduce the amount of granulated sugar. Because the cream turned out very sweet. I took 1 glass of sugar. Maybe that’s why the cream wasn’t thick enough, or maybe I didn’t cook it enough. Next time I'll try adding a little more flour.

Overall, the cake turned out delicious and very filling.

Bon appetit!!!

Napoleon from ready-made dough

You can also make Napoleon cake from ready-made frozen puff pastry. One that is easier to cook in layers rather than rolls. Although the rolls, after defrosting, can be rolled out and divided into several identical layers. Defrost the dough at room temperature. The oven must be preheated to 180 - 200 degrees. Place a sheet of parchment and dough strips on a baking sheet. Let the dough sit warm and rise. Then put it in the oven and bake. Puff pastry cakes bake very quickly. Approximately 20-25 minutes. If you want golden brown cakes, you must first brush them with a raw egg.

Cake is a real symbol of any holiday. True, not all housewives like to prepare such desserts, and all because of the sponge cakes, which can either burn, or not rise, or turn out to be dry. This situation can be corrected by a cake made from ready-made cake layers, which allow you to forget about worries near the oven and enjoy experimenting with dessert design and creams.

Thanks to the advent of such a confectionery preparation, you can now quickly and without much hassle prepare a wonderful dessert. Just choose any cream that you can make from the products that you already have in the kitchen, and start assembling the delicacy.

Ingredients:

ready-made biscuits;
half a liter of cream;
160 g sweet powder;
half a glass of syrup.

Algorithm of actions:

Take a package of ready-made biscuits and prepare the cream for the cake. To do this, simply mix the cream and powder with a mixer until fluffy.
Soak each cake layer in syrup, place them in a stack, spreading each layer with buttercream. We also lubricate the surface and sides with the creamy mass.
We decorate the dessert with fresh berries and give it time to soak. After a couple of hours it can be served.

Simple dessert with condensed milk

The taste of dessert with boiled condensed milk cream has been familiar since childhood, because biscuits were often soaked with this ingredient.

For cream, it is also better to take butter with a fat content of 82%. This way the impregnation will be rich, dense and will hold the structure well without any fixatives in the composition.

Prepare in advance:

purchased sponge cakes;
320 ml each of white and boiled condensed milk;
a stick of butter, as indicated, fatty;
four bananas;
chocolate bar.

Algorithm of actions:

Mix the creamy product with white and caramel condensed milk.
Coat each sponge cake with cream and place banana slices on it.
Take another banana and cut it into large slices. Melt the chocolate in a water bath and dip each piece of fruit in it. Decorate the cake with glazed fruit slices.

"Napoleon" with custard

Everyone loves a dessert like Napoleon cake. But its only drawback is the long cooking process. However, thanks to ready-made cakes, you can delight your loved ones with such a delicious delicacy every day.

Ingredients:

packaging of ready-made Napoleon-Cheroke cakes;
a pack of butter;
two eggs;
280 g regular sugar;
a cup of milk;
two spoons of flour.

Cooking method:

Since the cakes are already ready, all that remains is to prepare the custard. To do this, mix the eggs with the sweetener with a mixer, then pour in the milk and add the flour. Shake well and put on fire.
Cook the cream over low heat until thickened. Stir the mixture constantly so that it does not burn.
Then cool the custard mixture and mix it with softened butter until smooth.
Now let's assemble dessert. To do this, take five cakes from the package, and crumble the sixth into crumbs. Coat each layer with cream, form a cake and sprinkle the dessert with crumbs on all sides.
Before serving for tea, Napoleon should be soaked in the cold for several hours.

Snack cake made from ready-made waffle cakes

You can make not only a dessert from waffle cakes, but also a delicious snack. Even affordable products will help you create an original culinary masterpiece. We suggest making a waffle cake from ready-made cake layers with canned fish and... walnuts!

Ingredients:

a can of any canned fish;
one carrot;
three eggs;
60 g walnuts;
80 g cheese;
a glass of mayonnaise (sour cream);
bunch of dill.

For a snack, you can take any canned fish, for example, pink salmon, saury or mackerel.

Cooking method:

First of all, boil the eggs. Grate the carrots and chop the walnuts. Combine the last two components, salt and season with mayonnaise.
We take out the contents of the can and mash with a fork.
Now we put the first cake on the dish, make a grid of mayonnaise and lay out the fish.
Cover it with the second cake layer and place carrots and nuts on it.
On the third cake layer we apply a grid of mayonnaise, over which we distribute grated boiled eggs. Sprinkle them with chopped dill.
And the last layer is mayonnaise and grated cheese. Place the snack cake in a cool place for two hours.

From ready-made puff pastries

Ready-made puff pastries are usually used to make Napoleon cake, but now we want to offer not just a tasty, but an exquisite snack cake with seafood and cream cheese.

Ingredients:

packaging of puff pastries;
320 g salted salmon (pink salmon);
220 shrimp;
fresh cucumber;
120 g red caviar;
320 g cream cheese;
greenery.

Cooking method:

Finely chop the greens and mix with cream cheese. Cut the fish and cucumber into thin slices.
Take the first cake layer, soak it in buttercream and lay out the fish pieces.
Cover them with the second cake layer and also soak them in the creamy mixture. Lay out the vegetable slices.
The third layer is topped with cream cheese and cooked crustaceans.
We decorate the last cake with cream mixture and red caviar. We refrigerate the appetizer for several hours.

Quick fruit dessert

If the season of fruits and berries has arrived, then it’s time to start preparing delicious desserts. Don't feel like spending summer days in the kitchen? Ready-made cakes will come to the rescue!

Ingredients:

sponge cakes (ready);
a kilo of any fruit;
420 ml yogurt;
powdered white sugar, optional.

Cooking method:

Cut the fruit into thin slices, leaving a little for decoration.
Mix the yogurt with powder and spread the resulting cream on the biscuits.
Place fruit pieces on each layer.
We also decorate the finished dessert with juicy fruits and give it time to soak.

Chocolate cake from ready-made cake layers

Chocolate cake made from ready-made cake layers will be a delicious and beautiful addition to any holiday table. The dessert can be decorated with chocolate figures, candied berries, as well as almond petals or golden peanuts.

The main thing is to soak the cakes. To do this, you can take black coffee, cocoa or any dessert alcohol.

Ingredients:

biscuit layers;
430 g chocolate;
60 g cocoa;
380 ml milk;
280 g butter;
280 g regular granulated sugar.

Cooking method:

First of all, melt the chocolate in a water bath.
Pour the milk into a saucepan, put it on the stove and dissolve the sweet sand in it. Watch the drink so that it does not boil.
Add soft butter and liquid chocolate to heated sweet milk, mix and after a minute remove from heat.
Once the mixture has cooled, you can spread it on the cakes. Sprinkle the formed dessert with cocoa and put it in the cold to soak.

Curd delicacy with peaches

Ready-made cakes are a real boon for any housewife. A minimum of time - and the dessert is ready. As a rule, the package contains three vanilla or chocolate layers, and this amount is usually enough for a family tea party. If a celebration is planned, it is better to take two packages.

Ingredients:

three sponge cakes;
380 g peaches;
two packs of cottage cheese;
260 ml condensed milk;
170 g butter.

Cooking method:

Beat the curd product until it has a soft texture. Separately mix the butter with white condensed milk.
Then we combine the two masses and add vanillin for flavor. If the cream is not very sweet, then add powdered white sugar, but do not increase the amount of condensed milk so as not to disturb the texture of the finished composition.
Take peaches (you can use either fresh or canned) and cut into thin slices. If you have fresh apricots, you can use them.
Grease the cake with curd cream, over which we distribute pieces of fruit. This is how we decorate each biscuit. We decorate the dessert with peaches.

To make dessert from ready-made biscuits really tasty, pay special attention to their soaking. The cakes need to be well soaked with any syrup, even the simplest one, based on water and sugar, will do.

Snack Napoleon made from ready-made cakes - waffle, puff, etc. - something that is easy to prepare and delicious to eat. Today we’ll go over the fillings for snack cakes, but we’ll figure out what to do with the cakes!

This cake consists of several cake layers and contains several fillings (each cake layer is coated with its own filling).

cheese - 100 gr.
canned fish in oil -1 can (I have saury)
eggs-4 pcs.
mayonnaise.

Filling 1: Grate the cheese on a coarse grater, add 3 tbsp mayonnaise. spoons and mix well.

Filling 2: Place the canned food in a bowl and mash with a fork. Excess liquid must be drained.

Filling 3: Finely chop the eggs, add salt and add mayonnaise and mix.

Now let's start assembling the cake. Place filling 1 on the crust. Spread well with a spoon.

Cover the top with the second cake layer. Place the filling on it 2. Smooth it over the surface with a spoon.

Cover the top with a third skin. Place the filling on it 3. Level it with a spoon and cover with the fourth layer.

Coat the top and sides of the cake with mayonnaise.

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Recipe 2: Filling for layered snack cake Napoleon - Vegetarian

red salad onion 1 piece
garlic 2-4 cloves
cream cheese 300 gr
greens: wild garlic, spinach, sorrel, young beet tops) 300-400 gr
chicken egg 1 pc
½ head of young cabbage
greens: dill, parsley 1 bunch each
vegetable oil
salt, ground pepper to taste

Do not skimp on the greens; they add flavor, and fresh garlic adds piquancy.

Recipe 3: Filling for a snack cake with mushrooms

Champignons - 500 g
White onion - 400 g
Sunflower oil - 80 g
Sour cream - 4 tbsp. l.
Hard cheese - 100 g
Salt (to taste) - 0.5 tsp.
Allspice (to taste) - 0.25 tsp.

Cut the onion into strips.
Chop the mushrooms.
Fry the onion in oil.
Add mushrooms and stir. Fry over high heat until cooked, add salt and pepper to taste.
Pass the mushrooms through a meat grinder.
Grease the cakes with mushrooms.
Grease the top pita bread and edges with sour cream.
Grate the cheese on a fine grater and distribute evenly over the surface and edges.
Place in a preheated oven at 180 degrees just until the cheese melts, no need to bake.
Bon appetit!

Recipe 4: Eggplant Napoleon Snack Filling

eggplants 5 pcs.
cheese 250 g
mayonnaise 200 g
greens 100 g
garlic 3 pcs.
tomatoes 5 pcs.

Cut the eggplants into rings 1 cm thick, add salt, and leave for 15 minutes, then squeeze and fry. Place on a napkin to remove excess oil.

Finely chop the greens and garlic and mix with mayonnaise. Cut the tomatoes into rings of 0.5 - 0.7 cm. Grate the cheese on a fine grater.

Recipe 5: Snack Napoleon with bee fish

2. Medium carrots – 3 pcs.
3. Onions – 3 pcs.
4. Eggs – 5 pcs.
5. Cheese – 150-200g (I used orange Cheddar)
6. Canned fish in oil “Tuna” - 250-300g
7. Mayonnaise
8. salt
9. vegetable oil
10. a little parsley for decoration
11. olives and pitted black olives for decoration

Lightly coat the cakes with mayonnaise. Remove the tuna from the oil and mash with a fork, add a little mayonnaise.
In a small amount of oil, fry the carrots separately and the onions separately.
Add a little mayonnaise to carrots and onions. Grind the yolk with mayonnaise.
Grind the protein with mayonnaise. Grate the cheese into strips and mix with mayonnaise. Add a little salt to each filling, except tuna and cheese.

Place the filling on the cakes in this order: (to form a “cake”)
1 cake: tuna
2: carrots
3: bow
4: yolk
5: protein
6: Place cheese on top of the last layer.
Cut the olives into rings and place them, alternating in color, on a cheese “glade” in the shape of bees. Make bee antennae from small pieces of olives. The wings are made from parsley leaves. Let the “cake” soak.

Note for home baked crusts:
The edges of the cakes may turn out uneven, so after forming the “Cake” and soaking it, you need to trim its edges (even out) with a sharp knife.

Recipe 6: Snack cake Napoleon with salmon

200-250 grams of cheese
200 grams of lightly salted salmon (you can also use smoked salmon)
3 hard-boiled eggs
2 tablespoons light mayonnaise
small bunch of green onions
bunch of dill

Grate the eggs, mix with green onions and mayonnaise.
Grease the cakes with cream cheese and add the filling: one layer - salmon with dill, the second - eggs with onions and mayonnaise.
Make as many layers as you see fit. Cover the top crust with cheese and sprinkle with crumbs. Place the Napoleon snack cake in the refrigerator for several hours, ideally overnight.

Recipe 7: Napoleon snack filling with chicken liver and smoked chicken

300 grams of chicken liver
1 onion
1 small carrot
tablespoon olive oil
2 smoked breasts
1 fresh cucumber
handful of prunes
several walnuts
4 tablespoons light mayonnaise
salt, pepper to taste

Fry the prepared chicken liver in olive oil along with onions and grated carrots, salt and pepper to taste. Cool and grind in a blender.
Cut chicken breasts, cucumber and prunes into thin strips, season with mayonnaise and mix.
Dry the nuts in a dry frying pan and lightly chop.
Place liver pate on the bottom crust, cover with another crust, add a salad of chicken breast, cucumber and prunes, etc. Alternating the filling, we make as many layers as we think necessary.
The finished Napoleon snack cake should be left in the refrigerator for several hours.

And more fillings for the Napoleon snack cake

Filling with fish
The fish can be any kind, but preferably in its own juice (natural). Mash the fish with a fork. Mix with cottage cheese (if it is very dry, mix with a spoon of sour cream) + tomato paste + finely chopped olives (optional).

Avocado filling
Mash the pulp of a ripe avocado with a fork, mix with cottage cheese + Tobasco sauce + lemon juice + finely chopped herbs (green onions, dill).

Egg filling
Beat the eggs well with the curry. Fry like scrambled eggs in butter. Salt and pepper. Remove from heat, mix with grated cheese and herbs.

Carrot and champignon filling
Cut the champignons into thin slices and fry with finely chopped onion. Stew the carrots, mix with mushrooms, add sour cream and simmer over low heat for 3 minutes. If it gets thick, add more sour cream or water.

In general, there are a lot of options for fillings for snack Napoleon:
1. Grated hard cheese with mayonnaise and garlic.
2. Any salad - crab, Olivier, meat, squid...
3. Herring with grated boiled beets and mayonnaise.
4. Cheese cheese with cottage cheese, garlic, dill and butter.
5. Smoked fish with grated apple and dill.
6. Red fish with a slice of lemon.
7. Liver pate, classic or with mushrooms.
8. Any canned fish - sprats, sardines, saury, salmon.
9. Grated fried carrots with mayonnaise and garlic.
10. Tuna with boiled egg and herbs.
11. Crab sticks with grated cheese and mayonnaise.
12. Shrimp with egg and mayonnaise.
13. Mushrooms, fried with onions, grated egg in them.
14. Potatoes with mashed onions, parsley, vegetable oil.
15. Ham with horseradish and parsley.
16. Herring oil.
17. Forshmak or hummus...

All recipes are carefully selected by the culinary club of the website website

Good afternoon, my dear readers!

Last weekend I made my favorite, and the next day I accidentally witnessed how such a pie was made in one cafe. I won’t go into details, but not only did I not want to eat this pie, but I lost the desire to go to a cafe at all, although I already do this extremely rarely, unless I find myself in another city and need to have a snack somewhere.

Nothing can be better than home cooking!

Have you ever tried making a pie from ready-made puff pastries? From the time I learned how to make it, this dish is always on our every holiday table, it has become almost a classic, just like herring under a fur coat.

There is no need to bake the cake layers for our pie; you will need a minimum of ingredients, because they do not need to be laid in thick layers, but only sprinkled lightly on the cake layers. So this is a godsend for housewives!

To coat the cakes, mayonnaise is most often used, sometimes soft cream cheese, and sweet ones with apples are prepared with butter cream. Is it possible to use sour cream, I can’t say, I haven’t used it myself, but why not try it?
There are two options for laying out the filling: first, the cake is coated with mayonnaise and then the prepared products are distributed on it. And secondly, the products are crushed, mixed with mayonnaise and the cakes are spread with this mixture.
I personally like the first one better: it’s better to control the amount of mayonnaise and filling, and it turns out prettier, I think.
The pie can be served either cold or hot. Therefore, after it is cooked, it is sent either to the refrigerator immediately, or put in the oven, preheated to 130 degrees, for 15 minutes.

Pie made from ready-made puff pastries with canned fish

Well, now I want to tell you what kind of pie I make from ready-made Napoleon cake layers.

Product composition:

ready-made Napoleon cakes
3 eggs
100 - 150 g hard cheese
1 can of any canned fish (I take tuna, or sardinella, or saury)
250 g mayonnaise.

Pie recipe

The eggs need to be boiled and cooled. I don’t crumble everything at once, since one cake will only need one egg, so it’s more convenient for me to chop them just before putting them on the cake.

Drain the liquid from the canned food, mash the fish with a fork and remove the bones.

I make the pie directly from the cake wrapper. The sides from the packaging cover the edges of the pie and it is convenient to put it in the refrigerator for storage; no special utensils are needed.

We remove the cakes from the packaging, place one cake on the cardboard base from it.

Squeeze mayonnaise from a bag onto the crust.

I carefully spread the mayonnaise all over the cake with a fork so that there are no gaps left, because this is not a salad, dry cakes should be well soaked in mayonnaise!

On the first cake layer, place one finely chopped egg in a thin layer, distributing it with a fork throughout the cake layer. It’s okay that the cake is not completely covered with a layer of eggs, we don’t need that. The layers of fillings should be thin.

Top with three cheeses on a coarse grater, also distributing it in a thin layer throughout the entire crust.

Place the second cake layer on top of the first filling layer and lightly press it down with your hands. This is a prerequisite for a successful pie!

Lubricate the cake with mayonnaise and distribute half a can of canned fish over it.

And in the same way we place the remaining cakes with filling on top:

3rd cake – eggs and cheese
4th cake – fish
5th cake – eggs and cheese

It would be nice to sprinkle the top layer with chopped dill and parsley for decoration.

In our unbearable heat, dill no longer grows, but I found onions in my garden - batun. I love it very much because it grows in any conditions from early spring to late autumn. This time I crumbled green onions onto the pie, cutting them finely, just a little, not for the sake of taste, but only for decoration.

But you can do without such decoration altogether. Some people first rub cheese on the last layer, and then more eggs, this creates such a bright yellow surface, also a kind of decoration.

The cake should be left to soak for at least 4 hours. The longer it sits, the softer and tastier it becomes.

Cut the finished pie into portions.

A very tasty pie made from ready-made puff pastries, tender, just melts in your mouth, and ready in 15 minutes! This is from the series: pies - simple recipes.

And my video recipe for you:

Let's try other fillings for puff pastries

There will be material here without photos, I hope the principle is clear to you, it is the same for all pies made from ready-made cake layers. I’ll just tell you briefly what products you can use for fillings and how to prepare them.

Pie with meat and mushrooms

It’s best to take chicken as meat, and I usually have champignons; others don’t grow in our stores and the area)).

Products:

chicken fillet - a piece of 250-300 grams
fresh champignons – 200 grams
carrots – 1 pc.
onions – 2 pcs.
cheese - 150 grams
The cakes themselves and the mayonnaise, you don’t even need to mention them.

How to cook

Boil the eggs, cool, crumble.
Chop the onion and saute in a frying pan in vegetable oil. Separate half the onion.
Stew one part of the onion with grated carrots.
The second half is with finely chopped raw mushrooms.
Finely chop the chicken fillet and fry separately from other products.
Mix the chicken mixture with the mushroom mixture.

Layers:

Carrots with onions.
Chicken with mushrooms.
Onion-carrot.
Chicken.
Sprinkle grated cheese on top.

Place in the oven for 15 minutes.

Spring pie with cabbage and herbs

In early spring, there is nothing better than a pie made from fresh herbs and young cabbage!

Products:

cabbage - a small head of cabbage
spinach – 300 grams, can be replaced with lettuce leaves
wild garlic – 200 grams, garlic will also do
onion – 1 pc.
soft cream cheese - 300 grams
butter - 2 tbsp. spoons.

How to cook

Chop all the vegetables and herbs and simmer together in one frying pan in melted butter.
Add cream cheese to the resulting mixture, add salt and mix well.
Spread each pie crust with this filling and decorate with fresh herbs.

Pie with herring

You might be surprised, but it’s also very tasty! Just like pancakes stuffed with herring.

Products:

salted herring fillet – 200 grams
champignons – 300 grams
carrots – 1 pc.
onions – 2 pcs.
cheese - 100 grams
dill
mayonnaise.

How to cook

Sauté one onion with grated carrots.
The second - with champignons until the mushrooms are ready.
Simply chop the herring as finely as possible.

Layers:

Carrots with onions.
Mushrooms with onions.
Herring
Onions and carrots.
Decorate the fifth cake with grated cheese and dill.

Experiment! Bon appetit!

I also recommend preparing:

Come home cooking and ideas for comfort!