Hello dear!
I miss you) How dizzying and at the same time relaxing summer was! Walks, nature, warmth, barbecue, fresh air, splash warm water. So much so that it doesn’t emerge from it at all)) And I don’t regret it at all!
But there were also rainy, cool days when we were at home and again we wanted hot tea, and with it something baked, warm, aromatic.
One of these days I wanted to bake puff pastries. So that they are beautiful puff pastries, intricate, with different sweet fillings. And away we go))
There is nothing complicated in the process of making puff pastries; all the work is described on the package with the dough.
Ingredients for making beautiful puff pastries:
— ready-made puff pastry in packages (in the form of rectangular or square layers);
- 1 egg for brushing the puff pastry.
Options for sweet fillings for puff pastries:
- cinnamon with sugar;
- steamed seedless raisins;
- banana pieces;
- steamed and chopped prunes and dried apricots (separately or in a mixture);
- fresh berries(with sugar if desired): strawberries, raspberries, cherries, sweet cherries;
- fresh apple pieces, sprinkled with cinnamon and sugar;
- canned fruits pieces: peaches, apricots, pineapples;
- jam, marmalade, jam;
- boiled condensed milk;
- pieces of chocolate.
Preparation of puff pastries:
U different manufacturers I've come across two types of puff pastry: squares and rectangles. Based on the shape of the layers, we will choose the type for future layers.
Which dough to choose: yeast or yeast-free?
From yeast dough the puff pastries are softer, and those made without yeast are crispier. Choose according to your taste. I love yeast dough and soft puff pastries.
How to work with ready-made frozen puff pastry?
Separate the frozen layers of dough from each other and place them on a flat surface for 20-30 minutes until they become soft. If necessary, roll out (roll only in one direction so as not to damage the layers of dough!). Shape the dough into any shape, using filling if desired. Place the puff pastries on a baking sheet on baking paper at a distance from each other, cover with a towel and leave room temperature for 15-20 minutes for proofing. For shine ready-made puff pastries brush the dough with beaten egg. Bake in an oven preheated to 220 degrees for 5-7 minutes until golden crust, then reduce the temperature to 175 degrees and bake until done for another 10-15 minutes.
Use your sharpest knife to cut the dough! I use ceramic. If your knife has been sharpened for a long time, the dough may stick to it.
Rectangular layers of dough
"Bagels"
Cut the dough layers diagonally. Place banana slices on the bases of the resulting triangles and roll them into a bagel. Here For filling Chocolate chunks also work well.
"Curls"
Sprinkle the dough thickly with cinnamon and sugar, leaving one of the narrow edges of the dough free. Roll up towards the free edge.
Cut the roll in half. Cut each part in the middle, not reaching a little to the end. Turn the resulting halves out.
"Pies with cuts"
Cut the dough sheet in half along the long side. Make parallel cuts on one half of the resulting rectangles. Place chopped berries on the other half (I used cherries).
Cover the filling with the second half of the dough, slightly stretching the cuts. Press the edges of the puff pastry tightly with your fingers to prevent it from coming apart during baking. Here, bright berries are well suited for the filling: cherries, strawberries, which will be visible through the cuts.
"Curly pies"
Cut the dough sheet in half along the long side. Place jam on one half of the resulting rectangles, cover with the other half of the dough, and press the edges tightly with your fingers.
Then press the edges with a fork to create grooves. Press the dough tightly along the edges so that the filling does not leak out!
Square layers of dough
To make puff pastries, cut each square layer of dough into 4 small squares.
"Daisies"
We make cuts in the corners, leaving a distance of approximately 1 cm between them on the sides of the square. Place halves of canned apricots in the center.
Pull the corners of the dough towards the center and press tightly.
"Envelopes"
Place steamed raisins on the center of the square (first pour boiling water over the raisins for 10 minutes until they become soft, then drain the water). Pull the corners of the dough towards the center and press tightly. Almost any non-liquid filling is suitable here: chopped bananas, berries, fruits, dried apricots, prunes.
"Baskets"
My favorite puff shape! There are long cuts on opposite corners of the cases. Transfer the dough from the corners to opposite sides and press lightly.
We put the filling into the resulting “basket” (I used fresh chopped strawberries with sugar). Any filling will do; the color contrasting with the dough looks best.
Place the puff pastries on a baking sheet on baking paper, brush the dough with beaten egg for shine.
Phew, that was all for today! I don’t know who was more pleased - me when I was cooking, or everyone I treated))
Of course, this is not all that can be wrapped in puff pastry. I really want to add more to the article. There are still simple puff “tongues” and “spirals” with sugar left, triangular pies, another puff “flowers”...
Help yourself! All the best to you, summer, warm! I sincerely wish you to enjoy the last month of summer!
With love, Elena Nazarenko
P.S. You may also be interested.
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 the good old people live there culinary traditions. 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 pastries from ready 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.
At least you and I will prepare our culinary masterpieces from the finished test, I want to clarify for reference that there is great amount varieties of puff pastry: yeast, French yeast-free, Danish, unleavened, soda, etc. Buying in a store ready dough, please clarify. This will help in your search suitable recipe. And I'll try to suggest recipes for different types test.
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.
- 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.
- 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.
- 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. - Before adding the filling, brush each layer with melted butter.
- Place the filling and distribute evenly over the dough.
- 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.
- Roll up the roll. Brush the top of the roll with whipped yolk.
- 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
This 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.
- Prepare the dough. Defrost and roll it out. Cut into 4 parts, each of which is a rectangle 15 by 10 cm.
- Peel the apples and remove the seeds. Cut into thin (no more than 0.5 cm thick) slices.
- Dilute the jam with water and put on fire for 2 minutes. Then we pass it through a sieve.
- Cover a baking sheet with parchment and place the pieces on it.
- 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.
- Place in an oven preheated to 180 degrees for 10-15 minutes.
- 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 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.
- 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. - Now you need to prepare the cream:
Separate the yolks from the whites.
Beat egg whites (50g) with sugar until stiff. - Beat 50 g with yolks until thick.
- Gradually adding meringue to the yolks, carefully mix everything.
- Boil the milk with the rest of the sugar.
- While stirring, gradually add semolina and vanilla.
- Reduce the heat under the pan and cook until the consistency of thick sour cream.
- When the semolina is cooked, remove from the stove and add oil.
- Mix semolina and egg mixture. Stir to prevent foam from forming.
- 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.
- 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. - Bake for 60 minutes. at 160 degrees.
- Pour cold syrup over hot pie and let soak
This is a type of galaktoboureko. Because for the present Greek dessert a different dough is used, 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:
Preparation:
Important! If there are no metal forms, you can use thick paper. Make tubes out of it and secure the edges with a stapler.
Can be decorated powdered sugar this dessert.
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:
For the sauce:
For filling:
Preparation
Grind the apple in a blender until pureed.
Mix sour cream and condensed milk.
Mix a third of the condensed milk with the apple.
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:
Preparation:
Can be used different ways“packing” chocolates.
Main! Step back from the chocolate to the left and right, top and bottom by 0.5 cm.
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
Simple and unusual recipe. Where the “crumb” is not only a decoration, but also great addition to taste. By the way, you can simply sprinkle the tongues with sugar ().
Ingredients:
Preparation
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:
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.
Snails with raisins can be prepared in another way: cook custard(1/3 serving), grease the sheet of dough with cream and only then lay out the raisins and roll it into a roll, you get a delicate filling.
If you like baking with raisins, take note of the recipe.
Everything simple is brilliant! I suggest checking the truth with these recipes!
Roll with cream and jam
Ingredients:
For cream:
How to cook:
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.
One and two edges of the dough should protrude beyond the pan.
The rosy pie with snow filling can be served.
10 simplest and most incredible delicious recipes from the world of Puff Pastry are ready to decorate the holidays and everyday life of your family.
On my You Tube channel there is step by step recipe puff pastry dough, 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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Puff pastry puffs - very delicious snack for tea. Puff pastries with sweet and savory filling can become not only a hearty snack on the road, at work or school, but also excellent delicious breakfast or dinner for the whole family. Puff pastry can be prepared in advance according to the first recipe, and frozen in small portions in freezer. You can also use a ready-made store product.
Apple puff pastry puffs
Apple puff pastry puffs are one of the most popular filling options.
- 200 g margarine;
- 2 eggs for dough and 1 for greasing puff pastries;
- 3.5 stacks flour;
- 1 stack thick sour cream;
- sugar;
- 1 tsp. lemon juice.
First melt the margarine steam bath. You can also chop it with a blender along with flour.
Beat the eggs in a blender until the egg mass becomes light. Gradually sift flour into them and add sour cream. Mix thoroughly. Add the margarine last.
Knead the dough. Cut into equal 20 pieces. Place on a plate and send to refrigerator for an hour, or in the freezer for a quarter of an hour.
We cut the apples into small cubes - first into 5 mm thick slices, then into cubes and cubes. Apple pulp Some varieties quickly darken when exposed to air. To prevent this, place the chopped apple pieces in a container with lemon juice, diluted with water. Then simply drain in a colander.
Roll out the chilled pieces of dough thinly, add 1.5 tablespoons of apple slices and a teaspoon of sugar.
Place the puff pastries on a baking sheet covered with oil, brush them with egg and sprinkle with sugar. You can cook at 200 degrees. within 20 minutes.
On a note. It is better to take juicy, sweet and sour varieties of apples.
With cheese
Both adults and children like processed cheese in baked goods. The cheese puffs turn out very tender and filling. It is recommended to serve hot; melted, stretchy cheese is much tastier than cooled cheese.
- ready-made puff pastry (homemade or store-bought) - 300 g;
- TV cheese - 150 gr;
- melted cheese - 2 tables. l.;
- egg;
- milk - 1 table. l.;
- sesame - 1 table. l.
For the filling, mix grated hard and soft processed cheese. Roll out the layer of rolled out dough and cut into squares.
Place 1-2 tablespoons of filling into each square, pinch the edges to form envelopes. Beat the egg with milk and brush the puff pastries with it. Sprinkle with sesame seeds. A quarter of an hour is enough for baking - as soon as the dough acquires an appetizing golden color, the buns can be considered ready.
Beef liver for pies should be fresh, dark cherry color with a slightly sweet smell. A characteristic feature of this valuable by-product is a transparent thin film that covers the entire outer surface of the liver. Before cooking it must be soaked in cold water 30 minutes. During this time, the surface film will turn white and the bitterness will go away. The film must be carefully separated by prying it off the edge with a sharp knife. After this, the liver needs to be cut into small cubes. You can first put it in the freezer for 30 minutes, then it’s more convenient to cut
Chop the onions and sauté in preheated vegetable oil. 
The onion should become translucent. 
Then you need to add chopped liver to it. 
From contact with hot frying pan, it will gradually change its burgundy color to gray. The pieces must be stirred frequently so that they simmer evenly. When the liver loses its original color, add salt, pepper and remove from heat. You can’t keep it on the stove for a long time, as this capricious offal can become tough. 
Puff pastry for pouches should be rolled out into a layer 3-4 mm thick. To prevent sticking, it must be sprinkled with flour on both sides. 
Cut into squares with a side of 10 cm. 
Place 1 spoon of chilled filling in the center of each. 
Gather the edges of the square and press tightly, giving the pies the shape of bags. Then brush them with egg yolk. 
Puff pastry bags with beef liver Place them 3cm apart on a parchment-lined baking sheet. They should be baked at 200 degrees for 25-30 minutes.
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