Yeast puff pastry is a wonderful base for rich pastries. All the secrets of its preparation are learned over time; the dough is not so easy to make. But the result, in the form of golden brown buns and fragrant puff pastries, is worth all the effort.

According to the recipe, they prepare the basis for a wide variety of baked goods - apple or cabbage pies, rolls with cream.

Products:

• flour 350 g;
• 5 g salt;
• 170 ml milk;
• sugar 40 g;
• 5 g dry yeast;
• 1 egg;
• 280 g butter.

Process description:

1. Combine all dry ingredients and mix.
2. Add room temperature milk with the egg. Knead the dough, adding 30 g of butter at the end.
3. Cover it and let it rise for 2 hours. Then roll it into a rectangular layer and put it in a plastic bag in the refrigerator for 8 hours.
4. Take out the dough and roll it out into a layer about 1 cm thick.
5. Using a rolling pin, break 250g of chilled butter into a rectangle, half the size of the dough sheet.
6. Place butter on one half of the dough, cover the other, pinch the edges, and roll until 1-1.5 cm thick.
7. Fold in four - like a book, shake off excess flour, put in a bag, and put in the refrigerator for half an hour.
8. You need to roll out the dough two more times to a thickness of 1 cm, folding it in thirds, with breaks for cooling, after which it will be ready.

You can store the finished semi-finished product in a plastic bag in the freezer.

How to prepare a pie base?

The pie can be made from puff pastry dough, bought in a store or prepared yourself according to a classic recipe.

If you use ready-made Morozko dough for baking, it will take 2–3 hours to defrost it.

Before preparing the base for the pie, roll out the dough thinly and use a knife to trim the edges to fit the pan, leaving some room for the edges.

The baking sheet is covered with oiled parchment to prevent the finished cake from burning. Place the rolled out dough onto a prepared baking sheet and place it in the refrigerator while the filling is being made. The filling in this pie is customized to your taste - chicken with mushrooms and cheese, berries, apples, fried meat and onions.

Not only open but also closed pies are made from puff pastry.

For a closed pie, the top layer is made slightly larger than the bottom layer.

The two layers are tightly pinched at the edges so that the filling does not leak out. Cut slits on top to allow steam to escape and brush with yolk or beaten egg. Place in a hot oven and bake until done.

Quick and easy puff pastry dough

When rolling out, the quick puff yeast dough is folded into several layers. Thanks to the cooled state, layers are easy to form.

To prepare, take:

• flour 320 g;
• 75 g butter;
• 1 tbsp. l. Sahara;
• sour cream 2 tbsp. l.;
• 20 g live yeast;
• 1 egg;
• 80 ml milk;
• 3 g salt.

Step by step description:

1. Crumble the yeast into the milk, add 1 tbsp. l. sugar and salt.
2. Grind flour with butter. Pour in milk with yeast, mix the dough, add egg and sour cream.
3. Add more flour and knead into a soft, elastic dough. Place it in a saucepan, cover with film, and refrigerate for 2 hours.

Take out the risen dough and prepare baked goods from it or put it in a bag and place it in the freezer for storage.

For buns and puff pastries

Soft and fluffy buns can be made in the form of envelopes, tongues or bagels.

Products:

• flour 550 g;
• 3 g salt;
• sugar 60 g;
• milk 300 ml;
• 15 g dry yeast;
• 360 g butter.

Step by step description:

1. Combine all the dry ingredients, mix, pour in the milk, and knead the dough, adding 60 g of butter at the end.
2. Cover it and leave it to rise for 2 hours.
3. When the dough has increased in volume, roll it out into a layer up to one and a half centimeters thick.
4. Roll out 300 g of butter at room temperature, placing it in a bag, to the size of a rectangle half the size of the dough.
5. Place the butter on the rolled out dough, cover with the other half, pinch the edges, and roll out to a thickness of 1 cm. Fold in 4 times - like a book.
6. Place in the refrigerator, wrapped in film, for half an hour.
7. Remove the dough from the refrigerator, place it on the counter as you rolled it out, and turn it clockwise 90 degrees.
8. Roll out the plate 1 cm thick, fold it in three and put it, wrapped in film, in the refrigerator. After 2 hours the dough will be ready.

Using this recipe, you can prepare the basis for puff pastries - croissants with various fillings.

Which puff pastry is better, yeast or yeast-free?

The recipe for puff pastry without yeast contains no sugar at all, but it makes an excellent base for cream puffs, layer cakes, cookies, puff pastries and other baked goods with a juicy, sweet filling. The layers in the finished products are clearly distinguishable, there are many of them. Properly prepared baked goods are crunchy, fluffy, light and fragile.

You can determine which dough is better based on personal taste preferences and purposes of use. It must be taken into account that defrosted yeast dough cannot be frozen a second time, it will not rise.

Yeast puff pastry has fewer layers after baking; they are not so clearly defined. The finished products are tender and fluffy, pleasant to the taste, but not fragile. The dough rises due to steam formed between the layers and yeast, so it has a softer consistency than unleavened dough.

What to cook from puff pastry?

You can prepare many delicious dishes: buns, pizza, puff pastries, pies, puff pastries, khachapuri, cookies, rolls, sausages in dough. You might like mushroom puff pastries.

Products:

• puff pastry 450 g;
• 140 g cheese;
• oyster mushrooms 200 g;
• 1 onion;
• carrot 1 pc.;
• 1 egg;
• vegetable oil 60 ml;
• salt, spices.

Preparation:

1. Fry oyster mushrooms with finely chopped onions and grated carrots in oil until cooked. As for spices, in addition to salt, you can add sweet paprika, suneli hops, basil or black pepper.
2. Roll out the dough and cut into equal squares.
3. Place mushroom filling in the middle of each square and sprinkle with grated cheese.
4. Fold the edges of the squares towards the center and pinch. You should get envelopes.
5. Place the resulting puff pastries on a greased baking sheet, brush with beaten egg, and bake in the oven at 200°C for about 15 minutes.

Instead of mushrooms, you can put any filling in these puff pastries - apple jam, cottage cheese, nuts and raisins.

Puff pastry is quite difficult to make on your own. You can buy it ready-made in the store or try the interesting recipes described in the article.

It makes no difference how you acquired puff pastry dough - whether you bought it or made it yourself. The main thing is that it exists. And we need to figure out where it’s best to place it. A huge plus of this product is that it can be stored in the freezer for a very long time. But always in sealed packaging. And after defrosting, be sure to use it, do not freeze it again.

Most often, puff pastry dough is found in recipes with these five products:

The very first recipe that always comes to mind for everyone without exception when they talk about puff pastry is Napoleon cake. This is, of course, good, but it is better to prepare it from ordinary puff pastry, without yeast. Because for a cake of this type, the splendor of the cake layers is not too important. The main thing there is the number of layers and well-prepared cream.

But the yeast puff is ideal for those baked goods that require special fluffiness. These are tubes, croissants, buns, special cakes, baskets, vol-au-vents. And in general, any products in which there are only two layers of dough, and between them there is filling.

Yeast puff pastry rises better than unleavened dough. It is softer, more magnificent, more tender. Therefore, you need to select a recipe for it, guided by these principles. Since no sugar is added to this dough, it is suitable for any need.

This is one of the quickest ways to cook.

First, we’ll prepare a dough of yeast, warm water and sugar. We give it 10 minutes to activate.

Mix milk with eggs and pour in the dough.

Sift the flour onto the table and add sugar and salt to it.

Chop the cooled butter into crumbs along with flour.

We make a hole in the center of the mass and add milk and dough into it in several stages.
Knead the dough, which should be elastic and tender.

Let it cool for an hour. Afterwards you can work with it.

From puff pastry mixed with raw or dry yeast you can make soft pies, melting strudels, filled puff pastries, juicy cheesecakes, crumbly khachapuri and a lot of other baked goods. What exactly to cook depends on the taste preferences of the housewife herself, but any option turns out very tasty, fluffy and aromatic.

How to bake puff pastry dough

Puff pastry should be baked in a well-heated oven at a temperature of 190-230°C. The time usually varies from 15-20 minutes for small cookies and portioned puff pastries and up to 30-60 minutes for strudels with filling and cake weighing from 1 kilogram.

Puff yeast dough: recipes with apples

Puff pastry with apples is considered a classic baked dessert, which is suitable for both the everyday menu and the holiday table.

Ingredients

For the test

• flour – 1.5 tbsp
• water – 45 ml
• creamy margarine – 100 g
• dry yeast – 4 g
• milk 1.5% – 70 ml
• egg – 1 pc.
• salt – 1/2 tsp

For filling

• apples – 3 pcs.
• cinnamon – ½ tsp
• brown sugar – 2 tbsp
• flour – 3 tbsp
• egg – 1 pc.
• water – 1 tsp

How to cook

1. Dissolve yeast in water at room temperature.
2. Sift the flour through a kitchen sieve, combine with sugar, salt, creamy margarine and chop into fine crumbs.
3. Add the yolk to the yeast water and stir thoroughly. Pour the liquid into a container with flour in a thin stream and knead into a plastic, homogeneous dough. Cover with cling film and place in the refrigerator for a couple of hours.
4. For the filling, peel the apples, cut into cubes, sprinkle with cinnamon, flour, brown sugar and leave for 20-30 minutes to allow the fruit to release its juice.
5. Roll out the chilled dough into an even, rectangular layer. Place the filling on one edge and cover the top with the second edge. Pinch the connection point.
6. Line a heat-resistant pan with parchment paper and place the rolls on it. Brush the top with beaten egg and bake in an oven preheated to 220°C. Baking time – 40-45 minutes.

Strudel with puff pastry apples

Advice: A recipe for puff pastry with apples often includes vanillin or vanilla sugar, which gives the baked goods an additional flavor. To enhance it, you can add ground cinnamon, cloves or coriander to the filling. Then the smell of the finished products will be brighter and richer.

Ingredients

• puff pastry yeast – 500 g
• apples – 4 pcs.
• vanilla sugar – 1 sachet
• corn starch – 1.5 tbsp
• freshly squeezed lemon juice – 1 tbsp
• yolk – 1 pc.

How to cook

1. Roll out the dough and cut into equal rectangles.
2. Peel and pit apples, sprinkle with lemon juice, season with vanilla sugar and simmer over low heat for 6-7 minutes. At the end, add starch, mix gently, remove from heat and let cool.
3. Place a tablespoon of filling on one edge of the dough piece, cover with the other edge and pinch. For beauty, make three horizontal cuts on top and brush with foamed yolk.
4. Place the puff pastries in the oven preheated to 230°C. After 15-20 minutes, when the products are browned, remove and serve immediately.

Apple puff pastry puffs

Important: Many cooks are interested in whether it is possible to fry puff pastry. We answer with pleasure: “Yes, you can.” Products with and without filling need to be fried on one side under a lid, then turned over and cooked without a lid.

Ingredients

• puff pastry yeast – 700 g
• granulated sugar – 180 g
• apples – 4 pcs.
• water – 50 ml
• vanillin – 1 tbsp
• starch – 1 tbsp
• cream 33% – 50 ml
• butter – 70 g

How to cook

1. Wash the apples, remove the skin, core and seeds, and chop into cubes.
2. Add starch and vanillin to the water and stir very well.
3. Melt butter in a frying pan, add apples and fry over medium heat for 5 minutes. Then reduce the heating level, add granulated sugar and continue cooking until the fruit releases juice. When the mixture begins to thicken, remove from the stove and cool.
4. Lightly sprinkle the table with flour, roll out the dough into a large, even layer and cut into equal squares measuring 7x7 cm.
5. Place a portion of filling on the corner of each piece of dough, cover with the opposite corner and carefully pinch the edges.
6. Line a baking sheet with baking parchment, place puff pastries on top, brush with cream and place in the oven. Cooking time at 190°C is 30-35 minutes.

Puff pastries with apples

Puff pastry: recipes with cottage cheese

Puff pastries with cottage cheese are especially tender, juicy and aromatic. They can be served with hot and cold drinks, ice cream or sweet sauces.

Ingredients

• puff pastry yeast – 600 g
• soft cottage cheese 6% – 350 g
• egg – 1 pc.
• sugar – 4 tbsp
• wheat flour – 2 tbsp
• vegetable oil – 1 tbsp

How to cook

1. Mash the cottage cheese with a fork along with the sugar. The mass should be soft and plastic.
2. Sprinkle the table with flour, roll out the dough into a large equilateral rectangle and cut into squares of the same size.
3. Place 2 teaspoons of filling in the middle of the dough piece, fold into a triangle and pinch the edge.
4. Spray the baking dish with vegetable oil. Place puff pastries on the bottom, coat with beaten egg on top and place in the oven.
5. Bake for 20 minutes at 200°C. Serve hot.

Puff pastry with cottage cheese

Important: Recipes for puff pastry without yeast with cottage cheese usually include alcohol and vinegar. You can replace these ingredients with regular drinking water, however, the dough will not be as fluffy and will lose the necessary elasticity.

Puff pastry cheesecakes with cottage cheese: recipe

Ingredients

• puff pastry yeast – ½ kg
• cottage cheese – 400 g
• eggs – 2 pcs
• sugar – 125 g
• vanilla sugar – 1 sachet

How to cook

1. Mash the cottage cheese with a fork, combine with sugar, eggs and vanilla and beat lightly with a blender.
2. Roll out the dough and cut into large circles with a diameter of 10-12 centimeters. Place a portion of the filling in the center and carefully roll up the edges. Let it rise for 15-20 minutes, then brush with beaten egg, place in a heat-resistant pan and place in the oven.
3. Cook for the first 10 minutes at a temperature of 220°C, then reduce the heat to 180°C and continue baking for another 15 minutes.
4. Serve hot with cocoa, tea or milk.

Cheesecakes made from puff pastry with cottage cheese

Ingredients

• puff pastry – 1 kg
• cottage cheese – 600 g
• egg – 2 pcs
• spices

How to cook

1. Mash the cottage cheese with a fork and combine with eggs and spices.
2. Roll out the dough into a large wide layer with a thickness of at least 3 mm and cut into large squares. Place 2 tablespoons of filling on one edge, cover with the other edge and seal.
3. Heat a cast iron frying pan and generously grease it with sunflower oil. Place the khachapuri on the bottom, cover with a lid and bake over medium heat until golden brown. Then turn over, remove the lid, reduce heat and fry for another 15-20 minutes.
4. Serve hot with hot sauce.

Khachapuri with puff pastry cottage cheese

Puff pastry: pies recipes on video

Puff pastry with sausages: video instructions

Airy, fluffy, deliciously crispy products, still hot from the hot “embraces” of the oven, have long been considered a real source of happiness hormones. It is no coincidence that homemade puff pastry has become our favorite and always in demand popular dessert.

The amazing tenderness and aroma of the baked goods is ensured by a unique yeast base. With its help, baked goods acquire excellent taste properties. Preparing the dough does not require great culinary skill - only attention, quality of products, adherence to the technological process.

Strudel ingredients:

• fresh apples - 800 g;
• regular sugar - 150 g;
• almonds - 100 g;
• cinnamon - 7 g.

Puff pastry ingredients

• sifted flour - 600 g;
• yeast (dry early ripening) - 20 g;
• vanillin - 20 g;
• homemade butter (margarine) - 350 g;
• high-quality eggs (1st grade) - 4 pcs.;
• fine sugar - 50 g;
• bottled water or whole milk - 100 g.

Preparing the dough

1. We sift the flour at least twice, remove impurities and lumps, and enrich the product with oxygen. These are the main conditions for obtaining a tender and airy dough.
2. Heat the milk until warm (not hot!), dissolve 25 g of sugar, dissolve the yeast. Stir the mixture, cover with film, leave in a warm place for 15 minutes to ferment.
3. Sift the flour onto the table, combine it with the remaining sugar, vanilla, and a pinch of salt. Add pieces of butter or margarine and chop with a knife until crumbs form. We build a hill with a small “crater” out of flour.
4. Meanwhile, a lush “cap” has already appeared on the yeast composition. Pour in the remaining milk, a pinch of salt, add the eggs, mix the products, place the mixture in the center of the flour “volcano”, knead the dough, leave to rise. Knead the resulting mass several times.
5. Place the “ripe” product in the refrigerator for two hours, then roll out the sheet to a thickness of 8 mm. We conditionally divide it into three sections, slightly pressing (fixing) the borders with a knife. Lubricate the middle part with butter softened to the consistency of sour cream.
6. Cover the area treated with fat with the left half of the cake. We apply the same oil layer to it and cover it with the right side of the layer.
7. We roll out the layer again according to the recommendations given, repeat the process several times, we get 32 ​​layers of dough. Before use, leave the product in the refrigerator for several hours.

Making apple strudel.

1. Cut the peeled apples into slices, place them in a frying pan with butter, simmer for 7 minutes, add the almonds, sugar and cinnamon chopped in a blender, and finish cooking after two minutes.
2. We take out the puff pastry, roll out the layer thinly (2 mm), pointing the rolling pin exclusively in one direction, without damaging the delicate layers of the pastry.
3. Spread the apple filling (only cooled!), leaving the edges of the dough free. Roll the sheet of fruit into a tight roll and place it on a baking sheet lined with baking paper.
4. Leave the cake for 40 minutes. for proofing. We always do this before baking yeast dough. This is its difference from a non-yeast product! Place the product in a heated (180°C) oven for half an hour.

The easiest apple pie recipe

Since ancient times, fragrant fruits have been associated with earth magic, peace and love.

Ingredients:

• puff pastry - 500 g;
• yolk for baking;
• use the amount of sugar according to preference;
• peeled and seeded apples, cut into thin slices.

Preparation.

1. Carefully roll out the dough, divide the layer into two parts (one of them is slightly larger).
2. Place apple slices on a sheet and sprinkle with fine sugar.
3. We cut the second part of the layer into strips, carefully place them on top of the fruit, pinching the edges along the perimeter of the cake. From the leftover dough we make flowers, animal figures, and other pie decorations. Lubricate all this beauty with yolk and put it in the oven for half an hour (180 °C).

Puff pastry with apples

Ingredients:

• fresh apples - 3 pcs.;
• unleavened puff pastry - 300 g;
• sugar - 50 g;
• oil for frying;
• lemon juice, cinnamon.

Preparation.

1. We prepare the apple filling in a familiar way and cool the product.
2. Roll out the dough in one direction. Divide the layer into small rectangles and place a spoonful of filling on each donut.
3. We form square products, carefully pinch the edges, carefully press the tines of a fork along the entire perimeter of the puff pastry, decorating the pastry with an original ornament.
4. Place the dessert on a baking sheet and leave for 15 minutes. into the oven (180 °C).

Baked goods made from puff yeast dough - rolls with cottage cheese

Ingredients:

• fresh cottage cheese (up to 9% fat) - 500 g;
• puff pastry - 400 g;
• apple;
• yolk;
• a pinch of cinnamon;
• regular sugar - 50 g.

Preparation.

1. Place the fermented milk product in a bowl and knead well with a fork.
2. Peel the apple, remove the seed pod, finely grate the fruit, add to the cottage cheese along with cinnamon, mix thoroughly.
3. Roll out the dough thinly (up to 3 mm), lay out the curd layer, roll it up, cut it into small pieces, and treat it with beaten yolk.
4. Place the products on a Teflon (metal) baking sheet and bake for 25 minutes. in the oven.
5. Sprinkle the finished cakes with cottage cheese generously with powdered sugar.

Appetizing khachapuri with cheese

Ingredients:

• dough - 500 g;
• Adyghe cheese (another salty variety) - up to 200 g.

Preparation

1. Coarsely grate the cheese and form it into very voluminous balls (like small balls).
2. Roll out the dough up to 2 cm thick, cut into squares (10 cm), place a cheese ball in the center of each flatbread, lift the edges of the layer above the filling, folding the leaves like an accordion. We pinch it tightly and carefully roll it into a round product. We got Imeretian-style khachapuri.
3. Bake for 5 minutes. at temperatures up to 220 °C.

Puff pastries with meat

Ingredients:

• puff pastry prepared without adding sugar - 200 g;
• meat filling - 300 g;
• egg.

Preparation

1. Roll out the dough to a thickness of up to 5 mm, divide into strips up to 10 cm wide.
2. Place the pre-prepared minced meat on each strip, then lift its edges above the filling and pinch tightly along the entire length of the “sausage.”
3. Turn the product over, lightly press it onto the table, cut it into pieces, and place it on a baking sheet. After proofing, place in the oven for 20 minutes (240°C).

“Banana paradise” made from puff pastry

Ingredients:

• medium-sized bananas - 6 pcs.;
• regular sugar - 40 g;
• dark chocolate - 60 g;
• puff pastry - 500 g;
• juice of half a lemon;
• egg, powdered sugar.

Preparation.

1. Cut the peeled bananas into small cubes, sprinkle with lemon juice, and mix with sugar.
2. Roll out the dough thinly, divide it into 4 squares, place a large spoonful of fruit on each square, and sprinkle the filling with chocolate chips.
3. Brush the edges of the dough with beaten egg, connect the opposite corners, as well as the diagonally open places.
4. Place the products on a baking sheet, brush with egg, and after half an hour put them in the oven for 20 minutes.
5. Sprinkle the finished baked goods with powdered sugar and grated chocolate.

Puff tongues

Ingredients:

• dough - 300 g;
• egg;
• regular sugar - 25 g.

Preparation.

1. Carefully roll out the dough into thin sheets and cut into plates (4x6).
2. Beat the egg, grease the surface of each flatbread, sprinkle with granulated sugar, and place on a baking sheet. After proofing, place in a preheated (180°C) oven for 15 minutes.

Sausages made from yeast dough “Flowers”

Ingredients:

• boiled and chilled sausages - 6 pcs.;
• puff pastry - 300 g;
• beaten egg.

Preparation.

1. Roll out the dough thinly, cut the layer into pieces, focusing on the length of the meat product. We divide the strips into plates large enough to wrap the sausages, wrap them in layers, and pinch the edges tightly.
2. We cut the sausage covered in the dough, but not all the way, so that the lower part of the “container” remains intact. Turn the pieces over with the cut side up and connect them in the shape of a flower.
3. Place the elegant products on a baking sheet, brush with egg, and bake for 10 minutes in the oven (210°C).

Puff pastries with jam

Ingredients:

• raspberry jam - 300 g;
• whole milk - 20 g;
• puff pastry dough - 500 g;
• semolina and oil (sunflower or olive) - 1 tsp each;
• egg.

Preparation.

1. Puff pastries with raspberry jam are especially good if made from homemade yeast dough. We cut (do not unroll) the product into layers up to 5 cm wide, pinch the edges, and treat them with chicken protein separated from the yolk.
2. Spread raspberry jam on each donut.
3. Sprinkle the baking sheet with semolina, place the puff pastries at a distance from each other, grease with a mixture of beaten yolk and milk.
4. Bake for 15 minutes at 180°C until golden brown.

Sweet pastries - croissants with chocolate

Ingredients:

• condensed milk - ½ can;
• dark chocolate - 100 g;
• puff pastry - 400 g;
• powdered sugar, egg.

Preparation.

1. Heat the condensed milk until hot in a water bath, drop in the chocolate pieces, and mix the melted bars with the milk mixture.
2. Roll out the dough into a thin layer, cut into triangles, and spread the chocolate mixture on the wide side. We wrap the dough towards the narrow “top” of our “geometric” product.
3. Place the croissants on a baking sheet, brush with egg, bake for half an hour (200°C), sprinkle with powdered sugar.

Samsa with meat made from puff pastry

Ingredients:

• minced meat - 500 g;
• onion - 200 g;
• puff pastry - 400 g;
• spices and salt are selected according to preference;
• yolk;
• sesame seeds for sprinkling.

Preparation.

1. Finely chop the onion, add it to the minced meat along with spices and salt, mix thoroughly and beat.
2. Sprinkle the table with flour, roll out the dough not very thin (3 mm), cut into squares, place a spoonful of minced meat on each.
3. We connect the ends of the dough, firmly pressing the top layer to the base of the product. Press the edges with the tines of a fork, forming a decorative pattern.
4. Place the samsa on a baking sheet lined with baking paper. Bake in the oven for 30 minutes. at a temperature of 170 °C.

Roll with poppy seeds and walnuts

Ingredients:

• butter (margarine) - 30 g;
• regular sugar - 30 g;
• puff pastry - 500 g;
• milk - 60 ml;
• poppy - 100 g;
• powdered sugar.

Preparation.

1. Grind the poppy seed in a mortar, place it in a saucepan, and fill it with milk. Add butter (margarine), sugar, boil the products by simmering over low heat. After 5 minutes, turn off the burner and leave the swollen grains to cool.
2. Roll out the dough, grease with poppy seed filling, roll it up and leave for 20 minutes. into the oven (200 °C). Sprinkle the finished baked goods with powdered sugar.

Ring cake with rice, egg and onion

Ingredients:

• eggs - 6 pcs.;
• green onions - a bunch;
• puff pastry - 500 g;
• rice - 50 g;
• sour cream (33% fat) - 50 g;
• oil (olive or sunflower) - 30 g.

Preparation.

1. Boil hard-boiled eggs, cool in water, remove the shell, and chop.
2. Finely chop the onion feathers, grind with a pinch of salt for flavor, combine with boiled rice and eggs. Add a little pepper, sour cream, mix the mixture.
3. Roll out the dough, divide it into two layers, and place an even layer of filling on one. Cover the food with the second tortilla and pinch the edges. To release steam, stick a hollow tube of pasta into the center of the pie. A very useful technique for maintaining the integrity of the product!
4. Bake the pastry for 30 minutes at 190°C.

Viennese puff pastries with blueberries

Before baking any puff pastries, we leave the finished products in a warm place for a few minutes so that the yeast fungi “wake up”, become more active, and begin their friendly work.

Ingredients:

• puff pastry - 300 g;
• brown sugar - 60 g;
• blueberries - 60 g;
• yolk.

Preparation.

1. Sprinkle the table with flour, lay out the semi-finished puff pastry, roll it out not very thin (3 mm), cut the layer into 4 rectangles.
2. Use thawed or fresh blueberries to occupy part of the leaf on the long side. After laying out the filling, sprinkle it with sugar.
3. We make cuts on the opposite side of the puff pastry (use a round knife), carefully roll the tube, making sure that the berries remain inside the pastry. We fold the resulting products in the shape of a snail, treat them with yolk, place them on a baking sheet, and leave them to proof.
4. Place the Viennese puff pastries in the oven (180°C) for 20 minutes.

Pizza made from puff pastry

The recipe contains sausage. This product has long been associated with uniqueness, male magic, and diversity.

Ingredients:

• fresh boiled sausage - 150 g;
• pickled champignons - 100 g;
• puff pastry - 500 g;
• olives (pitted) - up to 20 pcs.;
• cheese (Russian type) - 300 g;
• tomato paste or ketchup - 50 g;
• oregano, basil, pepper, garlic cloves - as desired;
• oil (olive or sunflower).

Preparation.

1. Place ketchup or tomato paste in a bowl, add a quarter cup of purified water, spices and herbs, chopped herbs, chopped garlic cloves, and mix the mixture. Cut the sausage into strips (bars), grate the cheese coarsely.
2. Roll out the dough, place it on an oiled baking sheet, form low sides, and grease the pastry with the prepared spicy sauce.
3. Next, pour in half of the grated cheese, then distribute the filling of mushrooms, olives, and pieces of sausage. We form the top layer from the rest of the cheese composition. We leave our luxurious culinary masterpiece for half an hour to “rest”, then put it in the oven (220 °C) for 30 minutes.

Puff pastry with mushrooms - quick and tasty

Ingredients:

• fresh champignons - 300 g;
• bulb;
• oil (olive and butter) - 20 g each;
• favorite greens - up to 5 branches;
• cheese - 100 g;
• eggs - 3 pcs. (one for lubrication).

Preparation.

1. Cut clean and dry mushrooms into thin slices, place them with finely chopped onions in a frying pan with oil, fry until golden brown. Determine the amount of salt to taste.
2. Boil two hard-boiled eggs, peel, grate coarsely, add to the prepared mushrooms along with chopped herbs and grated cheese.
3. Roll out the dough, cut into squares, place the filling in the middle of each layer.
4. We connect the opposite corners of the dough, pinch the sharp ends over the laid out products. Now the fragrant filling peeks out appetizingly from the left cracks.
5. Carefully place the products on a baking sheet, brush with beaten egg and bake for 20 minutes. at 200 °C.

Cod pie made from puff pastry

Components:

• champignons - 300 g;
• bulb;
• cod fillet - 500 g;
• puff pastry - 500 g;
• breadcrumb composition - 50 g;
• yolk;
• We select the amount of salt and pepper according to preference.

Preparation.

1. Fry the onions and mushrooms as we did for the puff pastries.
2. Roll out the dough into a rectangle twice the size of the fillet you are using.
3. Place a “plate” of fish on one side of the sheet, sprinkle with pepper and salt, and place the mushroom mixture on top. Next, place another fillet and treat it with spices.
4. Cover the cod with the free part of the layer and pinch it tightly. Let's show our imagination. From pieces of the remaining dough we “represent” the tail and eyes of a sea creature, using the sharp end of scissors we lightly cut the “back of the fish”, imitating scales.
5. Brush the cake with beaten egg and place in the oven for 40 minutes (200°C).

Baking from unleavened (yeast-free) dough is universal! Absolutely any culinary masterpieces can be obtained from this product. Properly prepared baked goods are more “vital”; tasty products turn out exquisitely thin and crispy, but with a high margarine content.

Bagels made from puff pastry without yeast

Since we don’t always have time to make baked goods at home, in subsequent recipes we will learn the secrets of using store-bought semi-finished products.

Components:

• yeast-free dough - 300 g;
• olives (pitted) - 5 pcs.;
• smoked sausage - 60 g;
• processed cheese - 100 g;
• yolk.

Preparation.

1. Cut the sausage into thin slices, grate the cheese coarsely, and divide the olives into halves.
2. Roll out the dough, cut the layer in the shape of triangles.
3. Place the filling from the prepared products on the wide part of the flatbread; brush the sharp end of the dough with egg. Roll the bagel, moving from the wide base to the top of the triangular shape.
4. Place the baked goods on a baking sheet. Yeast-free dough does not require proofing, so immediately place the base in the oven (90°C) for 20 minutes.
5. We monitor the heat treatment, meaning that the overbaked dough acquires a bitter taste. As soon as the bagels are browned, remove them from the heat of the oven.

Pies with “windows” on the cherry “orchard”

Butter products have little secrets that help preserve the berry juice inside the pies.

Ingredients:

• fresh or frozen cherries - 300 g;
• dough - 400 g;
• starch and regular sugar - 60 g each;
• croutons - 3 slices.

Preparation.

1. Remove the seeds from the berries, place the cherries in a bowl, sprinkle with sugar and starch.
2. Roll out the dough into a thin layer, cut it into squares of the desired size, sprinkle each sheet with crushed breadcrumbs, leaving the edges of the cakes free.
3. Place the cherries on one half of the square, cover with the other half, and pinch the dough tightly. Using the tip of a knife, we make deep cuts on the surface of the products, opening windows with a view of the improvised “garden”.
4. Carefully place the pies on a baking sheet and place in the oven for 15 minutes (200°C).

Puff pastries “Envelopes” with bananas

Components:

• ripe bananas - 5 pcs.;
• crushed walnut kernels - 2 tbsp. l.;
• puff pastry - 400 g;
• yolk;
• chocolate paste - 150 g.

Preparation.

Cut the bananas into small pieces. Roll out the dough and divide it into small rectangles. Place a spoonful of chocolate sweetness, form envelopes, grease them with yolk. Bake the pastry for 15 minutes at 180 degrees.

Quick baked goods with cheese

It only takes a few seconds to prepare this luxurious dessert. Considering that people have always associated cheese with the fulfillment of desires, health and joy, the result of quick baking is truly amazing!

Ingredients:

• puff pastry - 500 g;
• egg;
• cheese - 300 g.

Preparation.

1. The dough is already defrosted. Unfold the sheet, roll it out a little (up to 3 mm), divide it into squares (up to 10 cm).
2. Beat an egg with a spoonful of water and coat each flatbread with the mixture.
3. Place coarsely grated cheese on the plates, cover with second squares, seal the edges of the dough, and brush with egg. To be sure, we use teeth to make grooves along the perimeter of the crumpets.
4. Bake for 15 minutes at 180°C.

Puff pastries “Curls”

Choose the filling to taste. An excellent option would be pre-steamed raisins, dried apricots or prunes, fresh berries, boiled condensed milk, and canned fruit.

Components:

• puff pastry - 500 g;
• regular sugar - 100 g;
• egg;
• cinnamon - 10 g.

Preparation.

Roll out layers of prepared dough, sprinkle thickly with cinnamon and sugar. We roll the roll from both sides to the center, carefully turn it over, cut the curls up to 10 cm thick. Place the products on a baking sheet, brush with egg, bake for up to 20 minutes at 200 °C.

Snack puff pastries with sausage

Components:

• puff pastry - 500 g;
• sausage cheese - 120 g;
• smoked sausage - 200 g;
• bell pepper (red);
• yolk, oil (olive, sunflower);
• herbs, spices - to taste.

Preparation.

1. Cut the seeded pepper into small strips and fry in oil. Coarsely grate the cheese and divide the sausage into thin slices.
2. Unfold the puff pastry and roll it out a little. Spread the filling evenly on the sheet, sprinkle with chopped herbs, spices and herbs. Carefully roll up the roll and divide into slices up to 3 cm thick.
3. Place the snack puffs on a baking sheet lined with parchment paper and brush with whipped yolk. Baking time - 15 minutes. (200 °C).

Nutella puff sticks

Components:

• puff pastry - 500 g;
• Nutella chocolate spread - 200 g;
• yolk.

Preparation.

1. Unroll the dough, roll it out thinly, and using a silicone spatula, apply a layer of chocolate paste to half the cake. Cover the sweetness with the second part of the layer and repeat the process in the same order.
2. Cut the sweet dough into strips up to 3 mm thick. We take one of them, pointing our hands in opposite directions, and roll the spirals. Place the sweet pastry on a baking sheet and brush with yolk. Bake Nutella sticks for 20 minutes. (180°C).

Quick pizza

Ingredients:

• sheet of yeast-free dough;
• boiled sausage - 200 g;
• ketchup - 30 g;
• cheese - 200 g;
• spices and herbs - optional.

Preparation.

1. Unroll the dough and divide the leaf in half. Lubricate the flatbreads with ketchup, lay out the boiled sausage cut into small cubes.
2. We roll the layer with the filling into a roll, divide it into pieces up to 3 cm wide, place it on a baking sheet greased with butter, sprinkle the open parts of the pizza with coarsely grated cheese. Place the food in the oven (180°C) for 20 minutes.

Sweet tubes - delicious cakes from childhood

Baking made from puff pastry without yeast was once not as varied as it is today. That is why we remember the amazing taste of crispy products filled with wonderful cream all our lives.

Ingredients:

• finished dough - 2 sheets;
• a pinch of citric acid;
• regular sugar - 100 g;
• egg whites - 5 pcs.;
• bottled water - 50 ml;
• powdered sugar.

Preparation.

1. Roll out the dough into a rectangle shape, cut the sheet into strips (3 cm). We construct cones from kitchen paper, taking into account the number of dough divided. We wind the strips onto the paper base, avoiding the formation of gaps between the layers.
2. Place the pieces, greased with beaten egg, on a baking sheet and bake for 25 minutes. (180°C).
3. Combine sugar and purified water in a saucepan and heat the mixture. In another bowl, mix egg whites with citric acid. Beat the mixture with a mixer until foamy, pour in sugar syrup, and use the kitchen appliance again.
4. The crispy rolls are ready. We remove them from the paper frame, fill them with aromatic cream, and generously sprinkle with powdered sugar. The magical delicacy from childhood is ready!



Ingredients:

• cherry tomatoes - 200 g;
• cane sugar - 20 g;
• puff pastry - sheet;
• curd (goat) cheese - 200 g;
• thyme.

Subsequence.

Unwrap the puff pastry, roll it out lightly, grease with cheese, and place cherry halves on top. To obtain caramelized baked goods, sprinkle the vegetables with cane sugar. Next we use chopped herbs, a little salt, and thyme. All! Bake until the pastry is ready. Before serving, drizzle the pie with olive oil.

Puff pastry kebab

Components:

• chopped (5 cm long) bacon - 200 g;
• puff pastry - 300 g;
• fresh herbs, onion feathers.

Preparation.

Unroll the defrosted dough and cut it into squares the size of meat pieces. Place the bacon on the flatbreads, fold them in half, and string the pieces onto wooden skewers. We arrange the kebabs so that the puff pastry lightly touches the baking sheet. Bake food for up to 20 minutes. at 230 degrees. Sprinkle the finished products with chopped grass and onion feathers.

Components:

• yeast-free puff pastry - 300 g;
• egg;
• cheese (Parmesan or other variety) - 1 slice;
• young zucchini;
• We select spices, herbs, pepper and salt according to preference.

Subsequence.

Roll out the dough and place it in a silicone mold. We cut clean zucchini into thin slices, place them on the base of the dish and continue until we fill the entire container. Sprinkle the vegetables with a layer of herbs, spices and herbs, finely grated cheese, and brush with beaten egg. We send our splendor to the oven for 25 minutes. After the “hot embrace” of the oven at 200 °C, the aromatic dish acquired a luxurious appearance and a magical taste!

Dessert pears in puff pastry without yeast

Components:

• 5 pears;
• powdered sugar;
• puff pastry - 400 g;
• raisins - 50 g.

Preparation

1. Peel the fruit and remove the core. We cut the fruits into halves, then into thin slices, without touching the area near the stalk, so that the fruit remains whole. Turn the pear over and fill the seed hole with raisins.
2. Unroll the dough and place the fruit halves diagonally, berries down. Cut the dough into squares. In this case, the fruits should appear on separate layers.
3. Transfer the products to a baking sheet lined with parchment paper, lightly press the pear halves into the dough, and bake for up to 25 minutes at 200 °C. Sprinkle the cooled puff pastries generously with powdered sugar.

Quick apple pie

Components:

• puff pastry - square sheet;
• regular sugar - ¼ cup;
• apples - 4 pcs.;
• homemade butter - 50 g.

Preparation.

1. Sprinkle the silicone mold with sugar. We peel the apples, cut out the seed capsule, cut the fruit into thin slices, and place them in even rows in a bowl. Scatter pieces of butter on top.
2. Cover the apple structure with a sheet of puff pastry and press it well, together with the fruit, onto the sweet base of the mold to get real caramel.
3. Bake in the oven for 30 minutes at 180 degrees. Remove the food from the heat of the oven and carefully turn it over.

Triangles with strawberries and ricotta cheese

Ingredients:

• strawberries - 300 g;
• puff pastry - 300 g;
• vanillin, brown sugar - to taste;
• ricotta cheese - 200 g.

Preparation.

1. We sort the strawberries, wash them, remove the sepals. Set aside a few berries, chop the rest, combine with pre-whipped cheese.
2. We unfold the sheet of not completely defrosted dough, divide it into four parts, each of which we fold in the shape of a triangle.
3. We retreat two centimeters from the edges of the base, make cuts towards the top of the figure, leaving it intact. We unfold the product, fill the resulting blank with strawberry filling, and crown our culinary creation with the leftover berries, sprinkling them with cane sugar.
4. Bake the pastry at 200°C. In 20 minutes we enjoy a luxurious dessert!

Baking from puff pastry provides unlimited possibilities for preparing wonderful delicacies. We choose, bake, and place luxurious baked goods on the sweet table!

They make everything from puff pastry: croissants, rolls, and pies with various fillings. But such baking takes a lot of time. But you can do it easier - buy ready-made dough in the store. For those who are interested in baking from ready-made puff pastry, Damico has prepared a list of corresponding recipes.

Croissants are bagels made from puff pastry. They are especially popular in France, where they are traditionally served for breakfast.

Ingredients

• 1 pack of puff pastry dough

Cooking method

Defrost the dough.

Cut it into long isosceles triangles with a base of 7 - 10 cm.

Roll them into rolls, starting from the base.

You can wrap any filling into croissants. Chocolate chips, condensed milk, honey, jam, nuts, strips of cheese and ham are used as fillers.

Brush the croissants with yolk and place on a baking sheet. To prevent the products from sticking to the baking sheet, it must be lined with parchment.

Bake croissants at 220 °C for 25 minutes.

Vol-au-vents are “cups” made of puff pastry. The contents of the “cups” can be very diverse: you can fill them with caviar, mushrooms, vegetable stew, seafood cocktail, Olivier salad. Usually vol-au-vents are served at the festive table, but why not diversify the everyday menu with them?

Ingredients

• 500 g puff pastry
• 1 protein
• 100 g champignons
• 200 g small boiled-frozen shrimp
• 1 onion
• 200 ml cream (10%)
• parsley
• 2 tbsp. l. flour
• vegetable oil
• grated cheese

Cooking method

Using a glass, cut out circles from the dough.

Using a glass, make holes in half of the circles to create rings.

Place the circles on a baking sheet lined with parchment. Brush the edges with egg white.

Place the rings on the circles and press lightly. Pierce the bottoms of the vol-au-vents with a fork so that they do not rise during baking.

Brush the vol-au-vents with egg yolk.

Bake the vol-au-vents for 20 minutes at 200°C.

Cut the onion into half rings and fry in vegetable oil for 5 minutes.

Add flour and cream to the onion and sauté over low heat for 3 minutes, stirring continuously.

Add chopped mushrooms and shrimp. Simmer for 4 - 5 minutes. Salt and sprinkle with parsley.

Fill the vol-au-vents with the filling, sprinkle with grated cheese and keep in the hot oven for a few more minutes.

These spicy puff pastry flagella are an excellent beer snack. But even if your family doesn’t like foam, the sticks are unlikely to survive until tomorrow.

Ingredients

• 1 sheet of puff pastry
• 100 g Cheddar cheese
• 60 ml olive oil
• clove of garlic
• 1 tsp seasonings "Italian herbs"
• 1 egg

Cooking method

Grate the cheese, chop the garlic. Mix cheese and garlic with Italian herbs and olive oil.

Beat the egg with a fork.

Brush the thawed dough with egg and cut into long strips (about 5 cm wide).

Distribute the herbs and cheese evenly over the dough strips.

Twist each stick into a rope.

Heat the oven to 200 °C.

Bake the sticks until golden brown on a baking sheet lined with parchment.

The combination of tomatoes, basil, cheese and olive oil is typical of Italian cuisine. This pie is somewhat reminiscent of Margherita pizza, so beloved by Italians.

Ingredients

• 1 sheet of puff pastry
• 300 g cherry tomatoes
• 200 g Gruyère cheese
• 1 tbsp. l. olive oil
• several sprigs of basil
• salt pepper

Cooking method

Heat the oven to 200 °C.

Place the dough on a baking sheet lined with parchment and prick with a fork.

Place the cherry tomato halves on the dough.

Season with salt, pepper, grated Guyère cheese and olive oil.

Place in the oven for 20 minutes.

Sprinkle the finished pie with basil leaves.

Everyone knows apple strudel, which is served with tea or coffee with a scoop of ice cream. However, not only sweet filling can be wrapped in strudel. Here's a great snack recipe.

Ingredients

• 3 bunches spinach
• 1 sheet of puff pastry
• 1 onion
• clove of garlic
• 1 egg
• 50 g sour cream
• 50 g feta cheese
• 80 g grated parmesan
• pinch of nutmeg
• pepper
• olive oil

Cooking method

Chop the spinach and simmer in olive oil.

Heat the oven to 220°C.

Finely chop the onion and fry in olive oil.

Chop the garlic.

Place the dough on the table.

In a bowl, mix spinach, onion, garlic, feta, sour cream and egg. Salt and pepper the filling and add nutmeg to it.

Spread the filling on the dough and sprinkle with grated Parmesan.

Roll the dough with filling into a roll.

Place the roll on a baking sheet and place in the oven for 30 minutes.

Cut the finished strudel into pieces. Serve with iceberg lettuce tossed with olive oil, vinegar and lemon juice.

Bake these unusual cookies with honey and two types of sesame for tea. It is not only tasty, but also elegant, so it can be served on a festive table.

Ingredients

• 1 package puff pastry
• 100 g white sesame seeds
• 50 g black sesame seeds
• 3 tbsp. l. honey

Cooking method

Heat the oven to 180°C.

Spread the dough on the table

Using a sharp knife, cut out stars from the dough (you can use special molds).

Place the stars on a baking sheet lined with parchment, coat them with honey and sprinkle with white and black sesame seeds.

Bake for 20 minutes.

These crispy triangles with a delicate curd and chocolate filling can be served both for tea drinking in a close family circle and for a festive table. You can take puff pastries to a picnic or to work to treat your colleagues.

Ingredients

• 500 g puff pastry
• 7 - 8 glazed cheese curds
• 1 egg yolk

Cooking method

Defrost the dough and place it on the table.

Cut each cheese in half.

Using a sharp knife, cut the dough into squares.

Place half of the cheese in the middle of each square.

Fold the squares into triangles and pinch the edges.

Place the cheese puffs on a baking sheet lined with parchment.

Heat the oven to 180°C, place a baking tray with puff pastries there.

Bake until golden brown.

French king cake

In France, this pie with a delicate nut filling is served on the day of Epiphany. Along with the filling, a small surprise is baked into the pie: a bean, a bean, or a porcelain figurine. The one who gets the surprise is declared the King and his head is crowned with a cardboard crown. Having ready-made puff pastry makes it easy to bake a king cake.

Grind almonds and pistachios into flour using a blender.

Grind the butter with nut flour, eggs, sugar and liqueur.

Place the butter-nut mixture in the refrigerator for 20 minutes.

Roll out the dough layer thinly. Cut a large circle out of it, and do the same with the second layer.

Place one of the circles on a baking sheet lined with parchment.

Coat the dough evenly with the butter-nut mixture.

Carefully cover the filling with the second circle of dough, pinch the edges.

Using a knife, carefully apply any pattern to the pie, being careful not to pierce the dough through.

Make a tiny hole in the center of the cake.

Place the pie in the refrigerator for 20 minutes.

In order for the product to acquire a beautiful shade, it must be greased with yolk before baking.

1. 1 tbsp. l. flour
2. 20 g corn starch
3. vanilla sugar packet
4. several raspberries

Cooking method

Preheat the oven to 200°C.

Roll out the layers of dough thinly, place on a baking sheet covered with parchment or a silicone mat, prick with a fork around the entire perimeter and bake for 10 minutes.

Pour milk into a saucepan, add vanilla sugar, bring to a boil.

Beat the eggs with a whisk. Add flour, powdered sugar and starch; mix well.

Continuously whisking the mixture, pour hot milk into it.

Place the mixture on low heat and, stirring constantly, cook until thickened.

Cool the mixture and put it in the refrigerator.

Beat the chilled cream well with a mixer.

Gently fold the whipped cream into the custard.

Place half of the cream on the baked layer of dough and cover with the second layer.

Place the remaining half of the cream on the second layer and cover with the third layer. Sprinkle with powdered sugar and decorate with berries.