What can you add to puff pastry? Baking made from puff pastry. Secrets of the best housewives

Secrets are always very intriguing, aren't they? And about puff pastry, even more so.

So,

Puff pastry - technological secrets

Puff pastry There are two types - yeast-free and yeast.

In puff pastry without yeast, the rise of the dough occurs only due to the work of the oil: evaporating during baking, it pushes the layers of dough apart, and then the melted fats are absorbed into the layers of dough and prevent them from sticking together.

In puff pastry dough, the rise of the dough occurs both due to the action of oil and the activity of yeast, which loosens the layers of dough and makes it even more fluffy.
Yeast - key ingredient in yeast puff pastry, ensuring the occurrence of all enzymatic and physicochemical reactions that affect the formation of the structure and elasticity of the dough, as well as the porosity, taste and aroma of the finished baked goods.

In general, the technology for producing puff pastry of both types is the same: a layer of margarine is placed on a layer of dough rolled out into a square, after which the dough is pinched with an envelope and rolled out. The main task of margarine is to isolate the layers of dough from each other and prevent them from sticking together when rolling and cutting.
Lamination occurs by successively rolling and folding the dough with a layer of margarine into 3-4 layers in the form of a book. Puff yeast-free dough contains, as a rule, 144 - 288 layers; in yeast dough there are fewer of them - from 24 to 160 layers.

Quality and appearance puff pastry products depends on the rise of the dough during proofing and baking, and this in turn is related to the gas-holding capacity of the dough. Good flour with strong gluten is the main component and Provides good dough rise.

Flour

The baking properties of puff pastry flour should be higher compared to flour used for traditional ways conducting the test. The quality of flour largely determines the properties of the dough obtained from it. Especially great importance has the quantity and quality of gluten in flour. The quality of the gluten itself, along with its quantity, also greatly influences physicochemical characteristics test, so for various types For flour confectionery products, it is recommended to use flour with gluten of various qualities.

For example, to prepare puff pastry, you need flour with the following characteristics:

dry protein 13%
gluten 30-32%,
P(dough elasticity)=90,
W(breaking energy) > 320,
Ie (elasticity index)=55,
G =20-24,
P/L=1.

If necessary, you can add dry gluten (from 2 to 4% depending on the quality of flour used)

Quality of the Chopin alveogram test:

— the elasticity indicator tends to 100%. Intentionally shifting the viscoelastic equilibrium towards greater gluten elasticity can sometimes make the process of kneading and shaping the dough difficult. At the same time, this contributes to better dimensional stability. dough pieces during the process of defrosting and fermentation, and this is very important;
— the dough rise rate should be from 20 to 22 units;
- amylase activity should be weak. For hypodiastatic flour (with a known small amount of enzymes) and in need of improvement, additional enzymes or improvers with minimal proteolytic activity are required;
— the content of damaged starch should be as low as possible;
— care must be taken to ensure that the fatty acid content is not excessive, so the use of soy flour is not allowed.

Yeast

Typically, fresh compressed yeast is used for puff pastry. Domestic yeast must be dosed approximately twice as much as in regular dough (up to 10%), since when cooled, its gas-forming ability - the rate of release of carbon dioxide, which loosens the dough - is greatly reduced. There are special yeasts produced in Europe, which, thanks to special strains and cultivation technologies, are much more resistant to cold. For traditional puff pastry, it is recommended to use the freshest possible compressed yeast, preferably osmotolerant or instant osmotolerant yeast. From the assortment of the Lesafre company, the yeast “Saf-instant gold” (instant) and “Record blue” (pressed yeast) are optimally suited.

Water
The water for mixing must be taken clean, meaning not highly saturated with mineral salts or coagulants. Plain tap water can be used as long as it is not overly fluoridated or chlorinated. Water should be used at temperatures close to zero (1-2C). If ice makers are available, crushed ice is used to produce cold dough.
Its dosage should ensure that the dough has a strong, dense consistency, thereby limiting the phenomena of spreading and sticking of dough pieces during operation. IN puff pastry, which will be subject to freezing, the dose of water is reduced by 20% compared to a regular dough.

Sourdough starters

Natural starters acidify the dough and thereby strengthen the gluten framework of the dough and increase its strength and elasticity. Dairy and acetic acid give unique taste and aroma, and also have bacteriostatic and fungicidal effects. The acidity of sourdough for puff pastry is the most important indicator: pH should be in the range of 4.5-5, titratable acidity 8-9. In order to obtain this acidity, it is necessary to use a long-term dough making scheme, which includes numerous stages of sourdough preparation and long-term fermentation of the dough.

Enhancement Additives
For the production of puff pastry, various improving additives are used, consisting of various oxidizing agents, reducing agents, emulsifiers, enzymes and modifiers.

Additives affect the porosity, texture, volume and shelf life of the dough in the frozen state, increase its stability and gas-holding capacity.

One of them oxidizer- ascorbic acid. Its use appears to be highest degree appropriate due to its ability to strengthen the protein framework of the dough and thereby providing better strength and elasticity. It is necessary to avoid overdose of ascorbic acid. Otherwise, problems may arise when machining too dense dough.

Gluten should be added in limited quantities, as it does not always contribute good quality test.

Emulsifiers- These are fat-like substances obtained through chemical synthesis. They stabilize a system of two components that do not mix under normal conditions. Emulsifiers form complexes with starch amylose, thus significantly inhibiting the retrogradation process and improving the mechanical workability, extensibility and gas-holding capacity of the dough. IN home cooking When preparing puff pastry yourself, you usually use chicken eggs, the yolks of which contain a lot of lecithin.
Enzymes(malt and its extracts, soy flour enzyme complexes, etc.) should be used very sparingly. To do this, you need to make sure that they do not have proteolytic activity that could lead to the phenomenon of dough pieces spreading. The use of special alpha-amylases is shown, which cut starch (amylopectin) in strictly defined places, forming dextrins. Dextrins, in turn, give softness when chewing.

Hydrocolloids- these are products of extraction of natural components (grain, algae, acacia...). This is gum carob(E410), guar gum (E 412), carboxymethyl cellulose (E 466). They significantly increase hydration, reduce water migration and help achieve greater volume (better softness).

Salt.
Of course, salt greatly affects the taste of the product, especially if the puff pastry is not intended for sweet filling. Besides, salt improves gluten strength. For this reason, its dosage is in the range of 1.5-2% for yeast puff pastry (1 gram of salt increases osmotic pressure, like 6 grams of sucrose!) For yeast-free puff pastries salt is added in quantities up to 4-5% of the flour weight.
Sahara.
Adding sugar to the dough, in addition to improving the taste, creates nutrient medium for yeast and helps speed up the fermentation process. For yeast puffs, sugar is dosed into the dough at a rate of about 15% or even more. It is necessary to take into account the greater water-absorbing capacity of sugar, so it is necessary to introduce it during kneading without disturbing the development of gluten, moistened and provide a slightly larger dosage of water.

As you know, glucose (dextrose), glucose syrup, invert sugar, molasses, and honey retain moisture better than sucrose. Therefore, when making puff pastry, it is recommended to replace part of the sugar with monosaccharides (invert sugar, glucose). Since glucose has less sweetness compared to sucrose, it needs to be added more. From the point of view of the effect on the fermentation process, with a higher dosage the osmotic pressure will be higher. Sugar dosage for traditional puff pastries lies within 15-20%.

Fats.
The addition of fats to the dough provides lubrication of the gluten and a more uniform distribution of water in the dough, facilitating the relative sliding of the structural components of the dough and its gluten frame and the starch grains included in it. Thanks to this, the ability of the gluten framework of the dough to stretch without breaking under the pressure of gas bubbles growing in volume increases. The presence of fat also prevents dehydration of the semi-finished product, making the dough elastic and soft, however, for this, an effective emulsifier (yolk) must be added to the dough. The fat in the dough is largely bound by proteins, starch and other components of the solid phase of the dough. Some of the fat in the dough is liquid state, can be present in the liquid phase of the dough in the form of tiny fat droplets. Fat products with a melting point of 30-33° C do not bind to the components of the solid phase of the dough, but remain in it in the form of solid particles that will begin to melt only during the baking process.

We must not forget that fats will also affect the plasticity and resistance when rolling.
According to old Soviet technologies, fats were not added to the puff pastry - it was believed that the part of the margarine that was used for puff pastry would be enough. But with this technology there was always not enough fat in the dough mass. The plasticity of the dough was low and it was never possible to produce dough with big amount layers, as they do in Europe.

Egg products.
The yolk of the egg contains a very effective emulsifier - lecithin. In addition, eggs add a delicate flavor and color to the dough. The use of eggs, in addition to organoleptic indicators, imparts stability to the starch-protein-lipid system (that is, it affects shelf life).

At homemade baking use fresh eggs, but in production the requirements for egg processing are very strict, so in Soviet time they used only frozen egg mass - melange, which affected the quality. Currently, high-quality egg powder, obtained by modern technology.

Dairy products.
Milk refines the dough, gives it special taste, due to the presence of lactose, milk sugar and fat. The addition of liquid milk forces us to reconsider the dosage of liquid for the dough, so it is added to the dough powdered milk. Most often, instead of powdered milk powder, more cheap powder dry whey. For dough, cheese whey powder does not differ at all from skimmed milk powder in terms of the required qualities, but is cheaper to produce.

Kneading puff pastry.
For puff pastry, intensive kneading is required to promote maximum development of the gluten framework.
The basic rules of kneading are:

late addition of yeast during kneading;
obtaining cold dough to slow down the onset of fermentation;
maximum development of dough gluten to ensure better gas and shape stability;
cooking strong but plastic dough for subsequent rolling and to limit the phenomenon of spreading;
slow proofing of dough in the cold.

When kneading yeast puff pastry, especially chilled water (in the form of ice chips), an acid solution, an egg solution and fat, sugar and salt are poured into the bowl, then chilled flour and an improver. At the very end, yeast is loaded, previously diluted in some cold water. It is very important that the yeast is evenly distributed throughout the dough and that the kneading is very good.

After kneading, the dough is not left in the bowl for proofing, but placed on the table in the refrigerator. The main concern when preparing yeast puff pastry is to prevent the yeast cells from waking up prematurely and starting to work. At the same time, it is necessary to rest the dough to form the gluten frame, so all processes must take place at a temperature no higher than 12 degrees. Cold mixing of the dough will allow you to obtain a product with good structure and high quality.
According to outdated technologies, it was really recommended to keep the dough warm, otherwise the butter or regular margarine will not be soft and will crumble in the dough, the layers will stick together. But in a warm dough, the yeast begins to work and there can no longer be any question of correct subsequent dough handling and lamination.

Lamination of dough and molding of blanks.

Fats for layering

Of great importance is the quality of the fat and its correct formation before starting the process of rolling out the dough. The butter or margarine that you place on the dough layer should be in the shape of a square with the same layer height throughout the entire area. Otherwise, the oil will be distributed unevenly during the rolling process, and as a result, some finished products will simply bleed during baking, and the other will not separate well. In both the first and second cases, the quality of the products and their appearance will be far from desired. The most simple solution is to purchase pre-formed butter in the form of ready-made blanks.

The old 30-year-old Soviet technology involved using regular margarine or butter in puff pastry. At that time, margarines with high melting points were not used and few people knew about calibrated layers of margarine. It was recommended to dust with flour during lamination so that the layers would not move relative to each other during the rolling process.

It is important not to get carried away with dusting with flour - excess flour will dry out the dough.
For high-quality puff pastries, the quality of the fat is very important, so modern technology uses special margarine with high plasticity; When purchasing margarine, you should be careful - margarines for yeast and without yeast dough must differ in plasticity, emulsifiers and melting point. If you are offered “universal” margarine for puff pastry, and even in blocks of 10 or 20 kg, then in most cases it is ordinary table margarine, no matter how beautiful it is called. There will be no harm from it, but you will not achieve professional quality puff pastries. With good specialized margarine, the layers acquire a fragile, crispy and very delicate structure. The layers of puff pastry literally melt in your mouth.

The melting point of fat is of extremely important technological importance:

When too high temperature The dough becomes very soft, and the layers of dough stick together when rolled out. At low temperatures, fat loses its plasticity; at the moment of rolling, the fat layer inside the dough breaks, at the same time tearing the layers of dough. Subsequently, when baking, instead of rising the dough, steam escapes at the places of ruptures, the product becomes deformed and loses its presentation.

The melting point of margarine for puff pastry dough is 36°C, for unleavened dough it is about 43°C. This allows you to roll out the dough at room temperature, but the temperature of the dough should never reach the melting point of the butter.
Professional margarines contain special types of emulsifiers, which ensure increased plasticity and rolling out of puff pastry to a thickness of tenths of a millimeter without the risk of rupture. Margarines for layering are produced in calibrated layers with a thickness of 20 or 18 mm, each layer weighs 2 kg and is packaged separately in a foil shell.
If you are forced to use regular margarine or butter for puff pastry, you will need to purchase a press that allows you to do this forming.

The consistency of fat and dough when layering should be exactly the same.

Between several rollings or after each, a short resting layers of dough

at 20°C for yeast-free dough, And

at a temperature of 10°C for yeast.
Such short-term resting periods of 15-20 minutes serve not only to cool, but also to relax the dough and relieve stress, which is subject to intense mechanical stress during rolling.

When the specified number of layers is reached, the finished puff pastry is rolled out into a layer up to 5-7 mm thick and goes for cutting and shaping into blanks.

The sharpness of the cutting elements is very important. With dull knives, the edges of the product become jammed, and they then merge.

Main conclusion– keep the dough very cold.

To do this use cold water, chilled raw materials and low temperature work surfaces and rooms.

Defrosting, proofing and baking products.

The principle of proper thawing is to raise the temperature of the dough to a temperature equal to cryoscopic temperature (at which water changes from solid to liquid) or slightly higher. The purpose of defrosting is to turn the ice crystals into water gradually so that it can be absorbed by the dough protein colloids.
For defrosting and proofing, the products are laid out on a baking sheet immediately with sufficient distances between them - you need to take into account the increase in size, so you won’t have to move them later.
The duration of defrosting depends on the product recipe, its shape, thickness, weight, defrosting method, temperature and air speed used as a coolant.

Types and methods of cutting puff pastry
Photo from the site lesaffre.ru

Scallop

Curl

Kare

Croissant

Medallion

It’s good that you can buy puff pastry at any store on your way home from work and quickly bake something delicious for dinner.

But sometimes you want to pamper yourself with homemade baked goods, putting in your hard work and soul. After all, food prepared with your own hands always tastes better because it is prepared with love. For puff pastry you need a few ingredients; it is based on flour, butter and salt. But it takes much more time to prepare it.

True, there are a lot of recipes for puff pastry quick hand, therefore, if you do not have free time, you can choose more quick way preparations. Fortunately, there are many options available - kneading with beer, yeast, water, with the addition of sour cream or cottage cheese.

Puff pastry - food preparation

Puff pastries It always turns out very tender. And to make it even tastier, before kneading the mixture, the flour must be sifted so that it is enriched with oxygen. If the dough is made according to classic recipe, first you need to knead the water with flour, and then roll out the layers, oiling them with margarine or butter.

Recipe 1: Puff pastry

If you make puff pastry according to all the rules, you won’t be able to finish it in five minutes. This process cannot be rushed. But the result justifies the effort and time spent. The secret to good puff pastry is rolling it out correctly. The layers should absorb the oil; the dough should not be allowed to tear when rolling, otherwise the baked goods will not turn out airy, but sticky and hard. Therefore, you do not need to press hard on the rolling pin; you need to move it smoothly so that pieces of butter do not break out.

Ingredients: wheat flour – 500-600g, glass of water (0.25l), salt ¼ teaspoon, butter – 350g.

Cooking method

Mix salt with flour (500g), and leave 100g for dusting. Pour in water and 50g of melted butter. Knead the dough and knead for about a minute. Then put it in a bag or wrap it in film and place it in the refrigerator for an hour. Spread the remaining butter until it is about a centimeter thick.

Cut the top of the dough ball deeply with a knife crosswise. Open the dough quarters like a flower and roll into layers without touching the middle. You need to put butter on it and cover it with rolled out petal layers, wrapping it on all sides. If there is not enough dough to cover the butter, you can stretch it slightly. Sprinkle flour on top, beat lightly with a rolling pin and begin to gently roll into a rectangle of equal thickness. Roll it out in one direction. Received rectangular layer Fold in three, wrap in film and put in a cool place for an hour. Then do 3-4 more rolls, only in a different direction. Don't forget to put the dough in the refrigerator after each rolling.

Recipe 2: Puff pastry

Main secret preparations good test lies in the cottage cheese: it should be without lumps, soft, tender, but not wet. Then the products will turn out more layered and crumbly.

Ingredients: 300g wheat flour, homemade soft cottage cheese– 250g, butter – 150g, salt – on the tip of a teaspoon.

Cooking method

Mix cottage cheese with butter, salt and flour. To make the butter easier to knead, you need to keep it in a warm place so that it becomes pliable and plastic. Next, wrap the dough in film or a bag and place it in the refrigerator to mature overnight or overnight. Now you can bake bagels, ears, and puff pastries from it. In its raw form, the dough can be stored for 6-7 days in the refrigerator. Or put it in the freezer. And when you need to bake something, all you have to do is take it out and defrost it.

This was a quick-ripening dough recipe. If you want to make your baked goods more layered, then you need to roll out the dough differently, layering it with flour rather than butter. Mix the ingredients with less flour. Roll out a thin layer, sprinkle it generously with flour, fold it three times and place in the freezer for 5-10 minutes. Then roll it out again, sprinkle with flour, roll it up and put it in the freezer. In total, you need to do this 3 times. If you don't have a freezer, you can put it in the refrigerator for half an hour. The main thing is that the butter hardens and the dough does not stick and rolls out well.

Recipe 3: Puff pastry quick-ripening

Despite the fact that the dough is yeast, it is made quite quickly. Instead of fresh yeast You can use regular dry ones. On required amount For 70g of fresh yeast you need to take approximately 23-25g of dry yeast.

Ingredients: wheat flour – 500g, cream margarine – 400g, sour cream – 100g, 2 yolks, granulated sugar– 1 tbsp, fresh yeast stick – 70g, ½ tsp. salt, half a glass of milk.

Cooking method

Dissolve yeast and sugar in warm milk, adding 1 tbsp. l flour. Leave the starter in a warm place so that the yeast revives.

At this time, mix flour with salt. Chop the margarine with a knife, adding flour until crumbs form. Transfer the mixture into a wide bowl. In a plate, mix the yolks with sour cream, pour into the crumbs, continuing to chop with a knife. Add yeast starter and knead the dough. It should be soft enough, but at the same time not stick to your hands. You can add a little more flour if necessary. Then chop the dough with a knife and immediately you can start shaping the products and baking cake layers, bagels, and cookies. Or roll it into a ball and wrap it in film and put it in the refrigerator.

Recipe 4: Beer puff pastry

Products made from such dough are tender and fragile. They themselves melt in your mouth. You can make sticks, cookies, cakes, bagels. The highlight of the recipe is the moment at which the flour is mixed not with cold margarine, but with hot melted margarine, the dough is, as it were, brewed.

Ingredients: 250g margarine, 4 cups wheat flour, half a glass light beer.

Cooking method

Melt the margarine until hot and pour into the flour. Stir, add beer. First, you can mix with a spoon, and then thoroughly knead the mass with your hands. Roll it into a bun, flatten it and place it in the freezer, wrapping it in a bag or film.

Thaw the frozen dough, roll it out thinly, trying to get a rectangle. Then fold it in three - put one end over, going beyond the middle and cover with the other end. Fold the resulting folded strip again to form a square, roll it out thinly and cut out the required form, bake until light golden color.

To make the puff pastry easier to roll out, you can use a wine bottle filled with cold water instead of a rolling pin.

Before baking, the baking tray is not greased with oil, but moistened with cold water. The dough is always placed only in a well-heated oven.

24.10.2010, 20:12

Mila Larina

24.10.2010, 21:33

Tatyana, I always follow these two recipes (tested many times)
http://forum.say7.info/topic28213.html
http://forum.say7.info/topic20540.html
And about store-bought dough I can say that I rarely succeed in baking with it. I don’t experiment anymore.
Good luck to you!!!

24.10.2010, 21:37

Do other baked goods bake normally?

25.10.2010, 17:13

From my experience - puff pastry should not be rolled out - if you roll it out. then with a rolling pin - only in one direction. It is best to bake in a convection oven or on the oven function... where air circulates. try not to big pie. and small pies - like turnovers or rolls - just don’t twist them in many layers. the filling is better not liquid - for example, fresh apples. cabbage. green onions. You can just have tongues with sugar. cinnamon. poppy seeds - sprinkle on top. I put it in a preheated oven for 15 minutes. The same dough makes Napoleon very well. I take it - talosto dough. Happy baking.

25.10.2010, 18:06

Thanks for the advice, I also took Talosto, but according to the recipe, I rolled out the apples and sugar on top, so the sugar melted first and didn’t take 15 minutes at all. The rest of the baked goods seem to turn out okay, I bake, but not a lot, which I mixed into the oven, without layers.

25.10.2010, 18:40

My pies from store-bought puff pastry without yeast always turn out well and are fluffy and nothing leaks out! (I take whatever is in the store and Talosto and Morozko and 36 layers, it doesn’t matter).
Maybe you're not sealing the edges properly? Or are you rolling it out too thin?

25.10.2010, 19:10

25.10.2010, 19:18

LADY Anna

25.10.2010, 20:04

if you are making a closed pie... or pies, be sure to pierce them a little with a fork and nothing will fall apart. And to prevent the bottom from burning, I put a frying pan with water in the oven to the rescue.

25.10.2010, 21:04

Deal and open and all sorts of envelopes and buns, the result is the same, there is no convector

LADY Anna

25.10.2010, 21:14

girls, I have a prehistoric stove... I don’t even know at what temperature I bake (because I live in a communal apartment, no matter how much I asked my neighbors to chip in for a new one... even if it’s a cheap one... but it’s all useless.) If you pierce them with a fork they turn out beautiful. I often bake samsa and just pies, and large pies, everything is great, the main thing is to get used to it!

LADY Anna

25.10.2010, 21:18

The dough turns out well and tenderly baked only if there is a convector.

I don't have anything like it, but all the baked goods are wonderful.
http://i031.radikal.ru/1010/6b/05980c8e6f86.jpg (http://www.radikal.ru)

25.10.2010, 21:26

25.10.2010, 22:21

Well, let’s face it, when puff pastry was invented, there was no sign of a convector.

I agree completely!!!
I have an ordinary electric stove, which is already 15 years old, even then in our country they had not heard of convectors, but puff pastries and others also turn out great!!!
I bake at 170 degrees.

LADY Anna

26.10.2010, 01:21

no words, cute! But.... believe me, with a convector it will be ambrosia, and the bottom and top layers will be visible in cross-section in the form of a stack of thin leaves, and not stuck to one layer of dough. There are no boundaries for perfection!

Well, it’s clear that it will be better....but you can bake it like that....I love pies from a tandoor oven.....but there’s no such thing....and it turns out delicious

Olgutka

19.01.2011, 17:08

From my experience - puff pastry should not be rolled out - if you roll it out. then with a rolling pin - only in one direction
Why?

I bake at 170 degrees.
And some recommendations say that you need to bake at a temperature of 220~250°C.
And in other recommendations - 190-200° C

And who else bakes puff pastry at what temperature?

Bat

19.01.2011, 19:21

Maybe a thick layer of filling?

19.01.2011, 20:08

Well, it’s clear that it will be better....but you can bake it like that....I love pies from a tandoor oven.....but there’s no such thing....and it turns out delicious
You can buy an air fryer if you don’t want to bake with a convector, and baking from puff pastry will be qualitatively different.:flower:

19.01.2011, 20:53

And who else bakes puff pastry at what temperature?

I bake everything at 180, it turns out great, and the layers are visible, I take Talosto

19.01.2011, 22:08

But I don’t have a thermometer and bake on full heat, I don’t roll it out, now I’ve actually started taking the cheapest one in the “five”, and everything works out great)) I put parchment paper on a baking sheet :):)

19.01.2011, 23:26

19.01.2011, 23:36

I buy Talosto, Leningradskoe and five pluses.
it always turns out great. The main thing is not to open the oven during the cooking process.
The croissants with marmalade filling are very tasty. For the filling I use only the drummer, once I tried another marmalade. So the filling leaked in places.
Here is an example with fresh strawberries and sour cream.

20.01.2011, 20:02

You can’t roll it out, as the structure of the puff pastry is broken or something. However, on the packages it says “do not roll out” - for example, on the same rolls of Talosto.

And it must be set to the maximum hot oven. I bake at 250 degrees - and turn it on when I just lay out the filling. Then it immediately becomes fluffy and multi-layered and 15 minutes is enough.
You can roll it out, my mother is a bakery technologist, she always rolls it out and then bakes it. Basic Rule puff pastry, the scraps cannot be molded together and put into use, like for example with yeast, that’s all. Oh yes! It is also important that if you spread the egg on top of the baked goods, be sure not to touch the cut of the dough, otherwise the egg will flow and stick the layers together. To fruit filling did not spread (for example, jam) and did not stick the dough together, add starch.
I usually defrost the layers, roll them out lightly, and make bagels with dried apricots:019: I moisten the dough with water on top and dip it in sugar (in general, I should brush it with egg, but I’m too lazy)

20.01.2011, 20:03

Please teach me how to bake puff pastry, I buy it in the store, roll it out, put fruit, sugar on top, put it in the oven, first the sugar or jam is heated, bubbles, poured under the crust, it burns accordingly, while on top it takes a while to get the result, instead of the recommended 15 minutes I wait much longer for the dough to set on top. What I get at the output is something burnt from below, thin, not risen, in a hot state, if you pick out the burnt parts, nothing else. In general, why is my dough not airy, does not rise and takes a long time to bake????????

Add starch to the filling, I can’t tell you the dosage, I don’t like this kind of baking

21.01.2011, 00:35

I just made it - Morozko dough, yeast-free. I rolled it out because... The size didn't suit me. It needed more to cover the pan. I always line it with baking paper. (I hate scraping off burnt pans). The top was covered with a second plate. I also rolled it out a little. I didn’t smear it with egg, because... I poured everything into the filling. It turned out fine. I kept it at 200 degrees for 25 minutes (although it says 15 on the package). The filling was cheese, egg, herbs, and butter.

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The climatic conditions of our country, unfortunately, are not suitable for growing many crops without seedlings. Healthy and strong seedlings are the key to a high-quality harvest, in turn, the quality of seedlings depends on several factors: Even healthy-looking seeds can be infected with pathogens that long time remain on the surface of the seed, and after sowing, getting into favorable conditions, are activated and affect young and immature plants

Our family loves tomatoes very much, so most of the garden beds are devoted to this particular crop. Every year we try to try new ones interesting varieties, and some of them take root and become loved. At the same time, over many years of gardening, we have already developed a set of favorite varieties that are required to be planted every season. We jokingly call such tomatoes “special purpose” varieties - for fresh salads, juice, pickling and storage.

Coconut pie with cream - "kuchen", or German coconut cake(Butter milch shnitten - soaked in milk). Without exaggeration, I will say that this is an incredibly tasty pie - sweet, juicy and tender. It can be stored in the refrigerator for quite a long time; cakes with cream are prepared on the basis of this sponge cake in Germany. The recipe is from the “Guests on the doorstep!” category, since usually all the ingredients are in the refrigerator, and it takes less than an hour to prepare the dough and bake.

The snow has not yet completely melted, and restless owners of suburban areas are already rushing to assess the work ahead in the garden. And there really is something to do here. And, perhaps, the most important thing you need to think about in early spring is how to protect your garden from diseases and pests. Experienced gardeners know that these processes cannot be left to chance, and procrastination and postponing processing can significantly reduce the yield and quality of the fruit.

If you prepare your own soil mixtures for growing indoor plants, then it’s worth taking a closer look at the relatively new, interesting and, in my opinion, the required component- coconut substrate. Everyone has probably seen at least once in their life a coconut and its “shaggy” shell covered with long fibers. Coconuts (actually a drupe) are used to make a lot of delicious products, but shells and fibers used to be just industrial waste.

Pie with canned fish and cheese - idea simple lunch or dinner for the daily or Sunday menu. The pie is designed for a small family of 4-5 people with a moderate appetite. This pastry has everything at once - fish, potatoes, cheese, and a crispy dough crust, in general, almost like a closed pizza calzone, only tastier and simpler. Canned fish can be anything - mackerel, saury, pink salmon or sardines, choose according to your taste. This pie is also prepared with boiled fish.

Fig, fig, fig tree - these are all names of the same plant, which we firmly associate with Mediterranean life. Anyone who has ever tasted fig fruits knows how delicious they are. But, in addition to their delicate sweet taste, they are also very beneficial for health. And here’s an interesting detail: it turns out that figs are a completely unpretentious plant. In addition, it can be successfully grown on a plot in the middle zone or in a house - in a container.

Delicious cream soup with seafood it takes just under an hour to prepare, it turns out tender and creamy. Choose seafood according to your taste and budget, it can be Seafood Cocktail, And king prawns, and squid. I made soup with large shrimp and mussels in their shells. Firstly, it is very tasty, and secondly, it is beautiful. If you are preparing for a festive dinner or lunch, then mussels in shells and large unpeeled shrimp They look delicious and cute on the plate.

Quite often, difficulties in growing tomato seedlings arise even among experienced summer residents. For some, all the seedlings turn out to be elongated and weak, for others, they suddenly begin to fall and die. The thing is that it is difficult to maintain in an apartment ideal conditions for growing seedlings. Seedlings of any plants need to be provided with plenty of light, sufficient humidity and optimal temperature. What else do you need to know and observe when growing tomato seedlings in an apartment?

Tomato varieties of the “Altai” series are very popular among gardeners due to their sweetness. delicate taste, more reminiscent of the taste of a fruit than a vegetable. This large tomatoes, the weight of each fruit is on average 300 grams. But this is not the limit, there are larger tomatoes. The pulp of these tomatoes is characterized by juiciness and fleshiness with a slight pleasant oiliness. You can grow excellent tomatoes from the “Altai” series from “Agrosuccess” seeds.

Classic puff pastry is quite difficult to prepare. It’s easier to buy ready-made and take it out when you want to bake something. But, if you are a supporter of everything homemade, search on the Internet simplified methods preparing puff pastry. The recipes below assume you already have it.

Tablespoon.com

Ingredients:

200–300 g puff pastry;
chicken eggs;
bacon slices;
Parmesan;
salt, pepper and herbs (parsley, dill, basil).

Preparation

Roll out the dough and cut it into squares 7–10 centimeters wide. Place them on a baking sheet lined parchment paper. Make borders about 1 centimeter high along the edges of the squares.

Break one egg into each of the resulting squares and lay out a few slices of bacon. Salt, pepper and sprinkle with chopped herbs and grated Parmesan (can be replaced with other cheese).

Preheat oven to 200°C. Bake the puff pastries for 10–15 minutes. The dough should turn golden brown. But you can remove the puff pastry early if you want the egg to remain runny.

Clarkscondensed.com

Ingredients:

400 g puff pastry;
200 g sausage;
200 g cheddar;
4 eggs;
1 tablespoon ranch sauce;
3 tablespoons salsa;
Parmesan.

Preparation

Roll out the dough to form a circle about 30 centimeters in diameter. Place a glass in the center of this circle and cut out another circle. Cut the resulting ring into triangular wedges. It should look something like a flower.

You can also cut the dough into triangles and shape into a ring as shown.

Lubricate the ring ranch dressing. If it is not there, then simply mix sour cream and mayonnaise in equal proportions with various spices ( dried parsley, dried dill, salt pepper, garlic powder and so on).

Slice the sausage and lightly fry. Then crack the eggs into the pan and fry, stirring constantly. Finally, add three tablespoons of salsa.

Arrange the filling around the ring so that it is convenient to bend the “petals” later, and after cooking, cut the puff pastry. Close the ring by bending all the “petals” and sprinkle it with grated Parmesan. Bake the puff pastry in the oven for 10–15 minutes at 200°C. Serve hot for breakfast.

Patsy/Flickr.com

Ingredients:

400 g yeast-free puff pastry;
250 g cream cheese;
150 g sugar + 2–3 tablespoons for sprinkling;
80 g butter;
1 teaspoon vanilla sugar.

Preparation

Roll out the dough into two large layers. Place one of them on a round or rectangular baking dish. Beat until smooth cream cheese, butter, sugar and vanilla sugar. Pour the mixture into the mold.

Place the second layer of dough on top. Seal the edges. If desired, you can use the leftover dough to make braids or a lattice and decorate the cheesecake with them. Sprinkle sugar on top of the pie. If you like cinnamon, you can sprinkle it on as well.

Bake the cheesecake for half an hour in an oven preheated to 180°C until golden brown. When it has cooled, place it in the refrigerator for a couple of hours, then cut and serve.

minadezhda/Depositphotos.com

Ingredients:

500 g puff pastry;
130 g butter;
1 small fork of cabbage;
7 eggs;
3 teaspoons salt.

Preparation

Finely chop the cabbage and sprinkle with salt. Leave it for 15-20 minutes so that it produces juice. Boil the eggs and chop finely too.

Squeeze the cabbage and combine with the eggs. Melt the butter and pour into the filling.

Roll out the dough to the size of the baking sheet. You should have two identical layers. Line a baking sheet with one of them and add the filling. Place the second layer of dough on top. Seal the edges. Brush the surface of the pie with beaten egg and place in the oven to bake for 30–40 minutes at 180°C.

The-girl-who-ate-everything.com

Ingredients:

100 g puff pastry;
100 g cream cheese;
2 tablespoons sugar;
1 tablespoon lemon juice;
1 teaspoon grated lemon zest;
fresh or frozen berries.

For the glaze:

1 cup powdered sugar;
1–2 tablespoons of milk.

Preparation

Using a mixer, mix cream cheese, sugar, lemon juice and zest. Roll out the dough and brush it cream mixture. Place berries on top and roll up. Cut it into small pieces and place them on a round baking sheet.

Bake the rolls for 15–20 minutes at 180°C. While they bake, prepare the glaze. To do this, mix a glass of powdered sugar with 1-2 tablespoons of milk. Let the mixture sit for a while until the powder is completely dissolved. If the glaze is too thick, add another spoonful of milk. If desired, you can also add a pinch of vanilla.

Remove the rolls from the oven and spoon the glaze over them. Can be served both hot and cold.

Dream79/Depositphotos.com

Ingredients:

1 kg puff pastry without yeast;
500 g minced pork or beef;
50 g butter;
2 onions;
5 cloves of garlic;
salt, pepper, spices to taste;
vegetable oil for frying.

Preparation

Grind the onion using a blender or meat grinder, mix it with the minced meat. Salt, pepper, add chopped garlic and spices that you like.

Cut the dough into small balls and roll each of them out. Put a couple of spoons of minced meat and small piece butter for one half of the circle. Cover the minced meat with the second half of the dough and seal it.

Fry the pasties in a hot vegetable oil until golden brown on both sides. After frying, place the pasties on paper towels to remove excess fat.

Thefoodcharlatan.com

Ingredients:

200 g puff pastry;
2 bananas;
"Nutella";
sugar;
cinnamon.

Preparation

Roll out the dough and cut into triangles. Spread the base of each with Nutella (about half a tablespoon per triangle). How to cook this chocolate spread at home, see.

Peel the bananas and cut into four parts. Arrange the banana pieces into triangles. Roll the puff pastry into a roll, pinching the open edges so that the filling is not visible. It should look something like pies. Roll each of them first in sugar and then in cinnamon. Place on a baking sheet lined with parchment.

Bake the puff pastries for 10–15 minutes at 190°C. It’s better to eat it hot so that the Nutella flows out like hot chocolate.

Ginny/Flickr.com

Ingredients:

220 g puff pastry;
100 g mozzarella;
1 teaspoon chopped parsley;
1 clove of garlic.

Preparation

Roll out the dough and cut it into triangles. Place a piece of cheese (if you don’t have mozzarella, use any other soft varieties) at the base of each triangle and wrap the bagels. Brush them with a mixture of melted butter and chopped garlic and parsley.

Preheat the oven to 190°C, line a baking sheet with parchment. Bake the bagels for 10 minutes.

vkuslandia/Depositphotos.com

Ingredients:

500 g puff pastry;
jar canned pineapples(rings);
powdered sugar.

Preparation

Remove the pineapples from the jar and dry on a paper towel. Cut the rolled out dough into strips 2-3 centimeters wide. Wrap each pineapple ring with a strip of dough (much like we did with bacon) and place on a baking sheet (don't forget baking paper).

Bake the puff pastries in the oven at 180°C for 15–20 minutes. Ready baked goods sprinkle with powdered sugar. You can also use sesame or poppy seeds as a topping.

bhofack2/Depositphotos.com

Ingredients:

250 g puff pastry;
200 g feta cheese;
200 g frozen spinach;
4 tablespoons olive oil;
2 chicken eggs;
1 onion;
1 clove of garlic;
parsley, dill and green onions taste.

Preparation

Spanakotiropita is a traditional greek pie with spinach and feta. To prepare portioned spanakotiropita, defrost, dry and chop the spinach. Fry the onion in olive oil (two tablespoons) until golden brown. In a separate bowl, beat the eggs and combine them with the feta. Mix everything thoroughly until smooth. Add the fried onion, remaining olive oil, finely chopped herbs and garlic.

Roll out the dough thinly and cut into squares 10–12 centimeters wide. Place two tablespoons of filling on each of them. Wrap the pies in triangles. Place them on a baking sheet lined with parchment paper.

Bake the pies in an oven preheated to 180°C for 20–25 minutes.

esimpraim/Flickr.com

Ingredients:

250 g puff pastry;
100 g powdered sugar;
100 g fresh strawberries;
3 tablespoons sour cream;
4 tablespoons strawberry jam;
2 bananas;
1 apple;
1 kiwi.

Preparation

Roll out the dough into a layer about 0.5 centimeters thick. You can make small sides around the edge.

Spread the dough first with sour cream (it is better to use fat), and then strawberry jam. If you don’t have strawberry, you can take any other of your choice. Place thinly sliced fruit on top. Use your imagination to make it not only tasty, but also beautiful.

Place the dish in the oven preheated to 200°C for 15–20 minutes. Sprinkle the finished galette with powdered sugar.

Kasza/Depositphotos.com

Ingredients:

400 g puff pastry;
200 g ham;
150 g hard cheese;
1–2 tablespoons of mayonnaise;
1 clove of garlic;
greens (dill, parsley, basil).

Preparation

Roll out the dough into a rectangle measuring approximately 30 x 45 centimeters. Cut ham into thin slices (you can use doctor's sausage and any other sausage of your choice) and cheese.

Chop the greens and garlic, mix them with mayonnaise and spread it on the dough layer, retreating 3-5 centimeters from the edge. Scatter the ham and cheese evenly over the dough. Leave the ungreased edge free. Roll the roll so that this strip of dough is on the outside. It can be moistened with water to seal the roll tightly.

Cut the roll into pieces 4–6 centimeters wide. Place them on a baking sheet lined with parchment paper. The top of the roll can be greased with yolk and sprinkled with poppy seeds or sesame seeds. Bake the rolls in the oven at 180°C for 20–25 minutes.

p.studio66/Depositphotos.com

Ingredients:

6 sausages;
100–150 g hard cheese;
1 egg;
sesame seeds, sauce and spices to taste.

Preparation

Roll out the dough and cut into strips 3-4 centimeters wide. Grease each of them with your favorite sauce, sprinkle with spices and finely grated cheese. Wrap the hot dogs in strips of dough and place the hot dogs on a parchment-lined baking sheet. Brush top with beaten egg and sprinkle with sesame seeds (optional).

Bake the sausages in the dough for 20 minutes at 180°C.

Ken Hawkins/Flickr.com

Ingredients:

200 g puff pastry;
200 g chocolate;
50 g powdered sugar;
1 chicken egg.

Preparation

Roll out the dough to a thickness of no more than 0.5 centimeters and cut into triangles. Place 1-2 pieces of chocolate at the base of the triangles. Roll the triangles into a roll, place on a baking sheet lined with parchment and brush with beaten egg.

Bake the croissants in the oven for 20 minutes at 220°C.

uroszunic/Depositphotos.com

Ingredients:

300 g yeast-free puff pastry;
300 g smoked chicken breast;
200 g hard cheese;
1 egg.

Preparation

Roll out and cut the puff pastry into strips about 2 centimeters wide. Take one strip and place finely chopped chicken breast And grated cheese. Cover with another strip, fasten them together at the bases. Gently twist the puff pastry into a spiral. Repeat the same with all remaining strips.

Place the finished braids on a baking sheet (don't forget about baking paper!) and place in the oven preheated to 200°C for 15 minutes.

Alattefood.com

Ingredients:

250 g puff pastry;
2–3 apples;
5 tablespoons cane sugar;
3 tablespoons regular sugar;
2 tablespoons butter;
2 teaspoons cinnamon;

For the glaze:

½ cup powdered sugar;
2–3 teaspoons milk;
½ teaspoon vanilla extract.

Preparation

Popular in Denmark Apple pie from puff pastry. We suggest you make a variation of it in the form of braids.

To do this, apples need to be peeled, cored and cut into cubes. Then they need to be caramelized over low heat: cook them in a saucepan with cane sugar, vanilla extract and a teaspoon of cinnamon for 5 minutes.

Roll out the dough, brush it with melted butter, sprinkle regular sugar and the remaining cinnamon. Place the apples and cover with another layer of dough on top. Then cut it into strips, place on a baking sheet with parchment and carefully twist each of them in a spiral.

Bake the braids for 10–15 minutes in the oven at 180°C. While they are baking, make the frosting. Connect powdered sugar, milk and vanilla extract. You can adjust the thickness of the glaze by adding either powder or milk.

Drizzle glaze over finished braids and serve.

sweetmusic_27/Flickr.com

Ingredients:

400 g puff pastry;
100 g hard cheese;
100 g salami;
1 tomato;
1 egg;
olives;
spices to taste.

Preparation

If you are a fan, then you will definitely love these pies. Their filling goes well with foam. Salami, cheese, tomato and olives need to be finely chopped and combined with the egg. If you want, you can add your favorite spices and herbs to the filling.

Roll out the dough, cut into squares and spread out the filling. Make the pies. Bake at 180°C until golden brown.

Krzysztof_Jankowski/Shutterstock.com

Ingredients:

500 g yeast-free puff pastry;
400 g cottage cheese;
a glass of sugar;
3 eggs.

Preparation

Using a mixer, beat two eggs with half a glass of sugar and cottage cheese. When the mass becomes homogeneous, add the remaining sugar and beat again.

Roll out the dough and cut into circles or squares. Place 1-2 spoons on each of them curd mass. Fold the edges of the cheesecake like a pie. Place them on a baking sheet lined with parchment and brush with beaten egg.

Bake for 30–40 minutes at 180°C.

Scatteredthoughtsofacraftymom.com

Ingredients:

400 g yeast puff pastry;
200 g mozzarella;
3 tomatoes;
2 tablespoons of tomato sauce;
2 tablespoons olive oil;
herbs and seasonings to taste;
salt and pepper.

Preparation

Roll out the dough and make edges around the edges. If desired, you can make portioned mini-pizzas. Grease the dough olive oil And tomato paste, sprinkle with seasonings to your liking.

Spread out the filling. For a pizza a la Margherita, thinly sliced tomatoes and mozzarella are enough, but you can use any and all toppings (bacon, mushrooms, olives, etc.).

Sprinkle fresh herbs on top of the pizza and bake for 20–25 minutes at 200°C.

Tarte Tatin

Joy/Flickr.com

Ingredients:

250 g yeast puff pastry;
150 g butter;
150 g cane sugar;
6 sweet and sour apples;
a pinch of cinnamon.

Preparation

Tarte Tatin is a French apple pie with the filling on top. Let's make a reservation right away: instead of apples, you can use pears, mangoes, peaches or pineapples.

Grease the baking dish well with butter and sprinkle with sugar. Peel the apples, remove the core and cut into slices. Place them in a baking dish and sprinkle with cinnamon. Cover the apples with a layer of rolled out puff pastry.

Bake the pie for half an hour at 180°C. Once the tart has cooled slightly, invert the pan onto a plate or tray so that the apples are on top. Serve warm. Maybe with ice cream.

If you have your own signature recipes from puff pastry, then welcome to the comments. Let's share culinary secrets with each other!