Housewives are wondering: what can be made from puff pastry? yeast-free dough?
If you delve deeper into your search, you can find hundreds of dishes. I decided to save your time and collected in this article only the most delicious, simple and aromatic recipes.
They are prepared quickly and easily. You will have time to cover chic table for guests, even if they arrive unexpectedly. The dough can already be purchased at finished form in every major store.
Therefore, I advise you to treat yourself to something delicious on holidays and weekdays, so as not to worry, but to enjoy every new crispy bite.
Because any puff pastry, of course, is high in calories, but incredibly tasty!
What can be prepared from puff pastry without yeast - recipes for quick snacks
Are you interested in what you can quickly prepare from puff pastry (without yeast)? These dishes may be an option for you or a loved one. Especially if he is fiercely and recklessly in love with.
With such snacks it’s nice to spend an evening with your family, discussing the news of the past day: after such culinary masterpieces the family will gather much more willingly!
Italian sandwiches "Crostini"
- Mozzarella - 350 g
- Basil (fresh) - a large bunch
- Olive oil - 180 ml
- Tomato - 5 medium
- Pine nuts - 100 g
- Cheese "Dutch" - 120 g
Try experimenting with various options fillings Grate the Dutch cheese and place it in a blender bowl.
Add there pine nuts, olive oil and basil (pre-grated). Add salt and beat until smooth.
We did it italian sauce pesto. Roll out the cooled base so that it can be cut into 6 rectangular pieces.
Try to make them the same. Shape the tomatoes into medium-thick circles.
Brush each square of dough with sauce and place tomato on top.
Slice the mozzarella thinly and place it on top as well. Bake at medium temperature for about 20 minutes.
The base will rise and the cheese will melt deliciously. Simple and elegant! Gourmets should experiment with the filling.
Quick puff pastries “Corners”
- Garlic - 1–2 cloves
- Ghee butter - 1 tbsp. l.
- Yeast-free puff pastry- 350 g
- Greenery
- Pepper
Quick puff pastries “Corners” Take the butter out in advance and let it melt. Place it in a bowl, add squeezed garlic and spices.
Don't forget the greens. You can use only salt and pepper or “play” with the taste and give preference to Italian or Provençal herbs.
Cut the mass into corners. Place the paper and our preparations on a baking sheet, grease them with oil and spices.
Bake for about 20 minutes at 200°C. All! Here's what you can cook from puff pastry without yeast in the oven in literally 30 minutes.
You'll like it!
Baskets “Julien”
- Mushrooms - 500 g
- Cheese "Dutch" - 450 g
- Yeast-free puff pastry - 00 g
- Onion - 4 large heads
- Homemade mayonnaise - 2 tbsp. l.
- Vegetable oil
Baskets “Julien” Cut the onion into half rings, cut the mushrooms in the usual way. Dutch cheese grate finely.
Roll out the mass and cut it into squares. Grease muffin tins and place in each piece, trimming off excess.
Place some cheese on the bottom, then mushrooms and more cheese.
Spread with mayonnaise and decorate with the remaining puff pastry. Bake at 200°C for about 20 minutes.
Closed mini-pizzas “Pigtails”
- Olives - 20 pcs.
- Tomato paste - tbsp. l.
- Cheese "Russian" - 200 g
- Corn (canned in a jar) - 120 g
- Yeast-free puff pastry - 1 package
- Bell pepper - 1 small
- Sunflower oil - 2 tbsp. l.
- Sugar, salt, spices
Closed mini-pizzas “Pigtails” You can buy a ready-made base in the store or prepare the dough yourself: take 400 grams of flour with salt, 120 grams of grated butter and 200 grams of pre-chilled sour cream.
Mix all this quickly, put it in a bag and refrigerate for at least half an hour.
In case of emergency or if you are just lazy, feel free to use store-bought dough.
Just transfer it to the refrigerator from the freezer before using.
Take a thick-walled bowl, put it on fire and pour in oil, spices, tomato paste, salt and sugar.
Simmer for about a minute and pour in about a quarter glass ordinary water. You should have a homogeneous consistency (not liquid).
Finely chop the olives and peppers. Tomatoes can be chopped into slices, and cheese can be simply chopped into slices.
Take out and roll out the mass into a thin layer and divide into two and then into four parts. Makes 8 pieces.
Cut one side into strips. Select the quantity in pairs. Spread the sauce, place the chopped ingredients and corn.
Top with tomato and cheese. Fasten the cut pieces crosswise and press them to the opposite edge. The result will be a braided braid.
Place on paper and bake for about 20 minutes. What can you cook from store-bought puff pastry without yeast in a frying pan? Right!
Tip: use homemade processed cheese, if you are ready to sacrifice beauty for the sake of taste. It may leak, but it tastes better than store-bought.
What can be prepared from puff pastry without yeast - recipes with photos of original desserts
You have the opportunity to kill two culinary birds with one stone: expand your stock of intricate recipes and find out what you can cook from store-bought puff pastry without yeast.
Cake "Friendly House"
- Boiled condensed milk - 1 can
- Butter - 250 g
- Yeast-free puff pastry - 2 packs
- Cream - 1/3 tbsp.
- Frozen cherries - 350 g
- Dark chocolate - 3 bars
- Sugar - 10–12 tbsp. l.
Cake "Friendly House" What can you quickly prepare from puff pastry without yeast in a slow cooker? This is a wonderful cake!
Remove the butter from the refrigerator to give it time to melt.
Mix with condensed milk and beat with a mixer. Thaw the cherries and puff pastry. Let the liquid drain and lightly squeeze the berries.
Otherwise, the juice may interfere with the baking process. Without separating the layers, roll out the mass to 70 cm in length.
Place cherries on it in a row with small intervals of 1.5 cm. Sprinkle each one with sugar.
Roll the cake tightly and create something like a snail shell. The result should be 4 shells.
Place them one by one in a container and cook in the “baking” mode for 20 at a time. Turn over and bake the same amount.
Cool and coat all layers with cream. This way you can visually “align” the top and sides. Let the whole thing cool overnight.
It's time to make creamy chocolate cream. Melt in a slow cooker, breaking it into cubes, add cream and pour ganache over the cake.
If desired, you can decorate the top with chopped chocolate.
Apple pie “Staropolsky”
- Sugar - 4 tbsp. l.
- Apple - 5–6 pcs.
- Sour cream (fattier) - 500 g
- Yeast-free puff pastry - 800 g
- Vanilla sugar - 1 sachet
- Cinnamon
Apple pie"Staropolsky" Grate the cheese here and mix again.
Thaw and roll out the base, cut into rectangles and distribute the filling evenly.
Make rolls and place them seam side down. Bake on paper until golden brown. Serve with lemon slices. It is customary to squeeze lemon juice onto each piece.
If you are a food fan oriental cuisine, in the article you can find even more delicious recipes.
Lentil pies
- Onion - 1 small
- Lentils - 200 g
- Ginger (dry) - half tsp.
- Marjoram, thyme, black pepper, salt
- Vegetable oil
Lentil pies Cook the lentils until tender and tender. Drain off the liquid and reserve some of the broth. We will still need it.
Salt and cool the beans. Peel the onion, cut into cubes and fry until golden.
Combine the lentils and onions with the seasonings and add a little water.
It is necessary to achieve such a condition that it is not overdried. Defrost and cut the base into rectangles.
Place a small spoonful of filling in the middle and seal the edges with your fingers. Bake for approximately 20-25 minutes.
Pie with zucchini and cheese
- Mozzarella - 200 g
- Zucchini - 2 young
- Yeast-free puff pastry - 500 g
- Basil, salt
- Sesame
- Vegetable oil
Pie with zucchini and cheese Grate the vegetables coarsely, let the liquid drain a little.
Fry them with a small amount oil in a frying pan. Roll out the base and divide it into 2 parts.
Roll out even thinner and place dried zucchini on top, salt and add spices. Slice the mozzarella and place it on top.
Cover the pie with the second part of the dough, press the edges with a fork and pierce in several places so that it does not explode during cooking.
Grease with oil, sprinkle with sesame seeds and bake for about 25 minutes. Cool slightly before serving.
Tip: smell the mixture when purchasing. The dough should not have any odor. Its presence indicates the use of low-grade ingredients.
Even more useful and delicious recipes Eggless baked goods can be found in this one.
There are few people among the fair sex and the younger generation who do not love baking. All kinds of pastries, cakes, pies, fragrant and buns, big pies- How can you sometimes resist this delicious splendor?
What is all this made from? Made from dough and filling. A wide range of products are used as filling. This and various creams, fruits, berries, cabbage, mushrooms, meat and minced fish, cottage cheese, cheese, eggs, onions, various dried fruits...The dough is also prepared in different ways - butter, yeast, shortbread, custard, sponge and, of course, puff pastry.
Of all those listed, puff pastry is perhaps the most complex and time-consuming to prepare. Despite the fact that only ( classic version) four ingredients (flour, oil, water and salt) to prepare it, oh how not easy. Add salted water to the flour, add cooled and chopped butter, roll out, fold, roll out again and fold again, cool, and so on several times. Well-kneaded and properly prepared puff pastry can have up to 250 layers among experts in their craft.
In general, no one specially invented puff pastry; it appeared by accident in the mid-seventeenth century in France. The pastry chef's apprentice, Claudius Gele, decided to bake it for his sick father dietary light bread (flour, water and a little butter, which could be simpler and easier). Having mixed flour with water and kneaded the dough, Gele decided to flavor it with butter, but since the dough was already kneaded, the butter had to be placed on top of the rolled out dough and in order to introduce it into the already ready mass roll out, roll up and roll out again. And so ten times. Imagine the amazement of the pastry chef and the student when they saw what Gele had done. The bread was simply out of scale and had a very unusual texture. For many years, the secret of puff pastry was kept by Gele big secret and brought fame and money to the pastry chef.
Now there are many recipes for puff pastry - yeast, without yeast, curd, cream and classic...
You can make almost any pastry from it - kulebyaki, sweet and savory pies, rolls, cheese and cumin sticks, tartlets, bagels, puff pastries and, of course, cakes.
Probably the most famous and popular puff pastry products in Russia were Napoleon cake, croissant in France, pakhvala in Turkey, and khachapuri in Georgia. Below you are invited to interesting selection recipes from puff pastry, sweet pastries, and also see the section INTERESTING RECIPES FROM Puff Pastry.
King sweet pastries made from puff pastry, of course, is Napoleon cake
There are many recipes for this wonderful cake. But when we cook festive table, you must admit, every minute counts for us, but we ourselves are in a “soap” and sometimes in mild hysterics, we don’t have time!!! A thousand things to do, and also a cake, and even Napoleon! Everyone knows that cooking this great cake takes a lot of time and effort.
I will tell you, dear ladies, how to prepare a Napoleon cake with minimal time and effort, literally in 10 minutes (we will not count the time while the dough is defrosting and the cakes are baked)
Napoleon cake
King of cakes
we will need
2 packages without yeast puff pastry
1 can of boiled condensed milk
200 grams butter
a pinch of vanilla
cooking
- defrost the puff pastry and cut it into four squares (4 layers)
- prick with a fork and bake at 180* until done
- While the cakes are baking, beat the butter, vanilla and condensed milk with a mixer. We should have an airy cream
- take the cakes out of the oven, trim the edges (reserve the crumbs for sprinkling), cool
- grease each cake with cream and assemble the cake, spread the cream on the edges of the cake
- sprinkle generously with fine crumbs on top
If you are not a big fan of sweets, you can make a less sweet custard
custard recipe
Chocolate tastes twice as good if it’s not allowed at night...
Rose with apples
Roses for the whole family, will decorate any table
we will need
500 grams of ready-made puff pastry, preferably rolled
2-3 red apples
1 tbsp sugar
1 egg yolk
cooking
- defrost the dough and cut it into strips 2-3 cm wide and 25-30 cm long (dough length)
- cut the apples into 4 parts, remove the core and cut into slices
- boil some water with sugar and put apple slices in there for 1-2 minutes, remove and cool
- place apple slices (about 5 slices) overlapping on the laid out strips of dough, so that 1/3 of the apples protrude
- carefully roll the rolls, tucking the edge inward where apple slices don't perform. The result should be a “rose”
made from dough with thin apple layers between the “petals”.
- grease the dough with beaten yolk and bake at 180* until done (30-40 minutes)
Cheese puff
we will need
500 grams puff pastry
100 grams of cheese
1 yolk
1/2 tsp sesame
cooking
- defrost the dough
- three cheese and distribute it evenly over the dough
- cut the dough into strips of 2.5-3 cm and roll into rolls
- spread the edges of the roll so that you get a rose
- brush the top with beaten yolk and sprinkle with sesame seeds
Penguins are swallows that eat after 6 p.m.
Puff pastry with cottage cheese
we will need
500 grams of ready-made puff pastry
1 pack (180 grams) cottage cheese
sugar to taste
50 grams of prunes
1 egg
1 yolk
1/2 tsp sesame
cooking
- defrost the dough
- grind cottage cheese with sugar and egg, add prunes cut into strips
- distribute the cottage cheese evenly over the dough
- cut the “curd” dough into strips 2-2.5 cm wide and roll it into a roll, placing the end of the strip under the “bottom”
- place on a baking sheet (grease with oil), and make a rose out of the roll, spreading the edges in different directions
- brush the top with whipped yolk and sprinkle with sesame seeds
Croissant bagel from puff pastry, along with Eiffel Tower is a symbol of Paris. But he was born not in France, but in Austria. Local bakers, in honor of the victory over the Great Ottoman Empire In the seventeenth century, crescent-shaped bagels were baked. Soon the tradition of baking croissants moved and took root in France. But it was only in the twentieth century that croissants began to be prepared with various fillings. Here are some recipes for this wonderful baked goods. Let's say right away that croissants are made from puff pastry. yeast dough and please also pay attention to how to roll croissants correctly.
If you have a rectangular dough, then cut it into elongated triangles and, putting in the filling, begin to roll from the base to the top. Place on a baking sheet and tuck the top of the triangle under the bottom of the croissant, and slightly bring the edges towards the middle (make it in the shape of a crescent)
Croissants with dried fruits
To the mistress who has no time
we will need
1 package puff pastry
50 grams shelled walnuts
50 grams of almonds
50 grams of dried apricots
50 grams of prunes
50 grams of raisins (or whatever you have in your kitchen)
2 tbsp honey
1 egg
powdered sugar
recipe for croissants with dried fruits
Defrost puff pastry
- lightly chop dried fruits and nuts, mix with honey and raisins
- lightly roll out the puff pastry in one direction and use the mode for triangles
- put the filling and roll it up like a bagel, wrap the ends slightly towards each other
- brush with beaten egg and bake at 180* until golden color
- sprinkle on top powdered sugar
To fight with overweight is useless as long as the shopping list contains the mysterious line “... and something for tea.”
French croissant
French breakfast
we will need
1 package puff pastry
100 grams of raisins
100 grams finely chopped walnuts
1 tbsp brown sugar
cooking
- defrost the dough and cut into triangles
- mix raisins, nuts and sugar
- put 1/2 tsp of filling on the edge of the triangle and roll it up like a bagel, pulling the edges a little towards the center
- bake at 180* until golden brown
- let cool slightly and sprinkle with powdered sugar
Croissants with chocolate
Sweet tooth is delighted
we will need
1 package puff pastry
100 grams of chocolate
1 tbsp powdered sugar
1 yolk
cooking
- place a small piece of chocolate on the base of the triangle and roll it into a bagel
- brush the croissants with whipped yolk
- bake at 180* until done
- melt the remaining chocolate in a water bath and pour it in a thin stream (decorate it) onto the croissants
There is no sadder story in the world than the story “Sweet Tooth on a Diet”...
Cheese croissants made from puff pastry
Great taste
we will need
1 package puff pastry
100 grams of grated cheese
1 yolk
1 egg
paprika
cooking
- defrost the puff pastry and cut it into long triangles
preparing the filling
- mix cheese with egg and paprika
- on the cheese triangles, closer to the base, place a teaspoon of filling and roll the bagels
- transfer to the prepared baking sheet, and slightly pull the edges of the bagels towards the center
- brush with beaten yolk
- bake at 180* until golden brown
Croissant with cherry jam
we will need
1 package puff pastry
200 grams of cherry jam
1 tbsp powdered sugar
1 yolk
cooking
- defrost the dough and cut into triangles
- place a spoonful of jam on the base of the triangle and roll it into a bagel
- place on a baking sheet, bringing the ends of the bagels slightly towards the center
- brush the croissants with whipped yolk
- bake at 180* until done
- when the chocolate has cooled, sprinkle with powdered sugar
IN flaky bagels you can wrap any filling
Puff pastry tongues
Beautiful middle-aged women probably remember a very simple, but no less tasty, pastry made from puff pastry - tongues. It probably couldn’t be simpler. Simple and very fast!
we will need
1 package puff pastry
2 tbsp sugar
1 yolk
cooking
- defrost the puff pastry and cut it into small rectangles
- brush the top with beaten yolk and sprinkle with sugar
- bake at 180* until done
Puff pastry ears
Just puff ears
we will need
1 package puff pastry
100 grams chopped walnuts
2 tbsp brown sugar
1 yolk
cooking
- defrost the dough
- distribute over the top of the dough walnuts and lightly press them into the dough with a rolling pin
- roll the dough on one side and the other, so that the rolls meet in the middle
- cut into pieces of 1-1.5 cm
- place on a baking sheet, brush with beaten yolk and sprinkle with sugar
- bake at 180* until golden brown
Puff pastry triangles filled with strawberries and rhubarb
This is, so to speak, a summer version of this wonderful pastry. In the cold season, the filling can be made from apples with cinnamon, cottage cheese with cheese and herbs, mushrooms....
we will need
1 package of ready-made yeast puff pastry
1/2 cup sugar
2 tbsp starch
1/4 tsp salt
1 tbsp water
2 cups rhubarb stalks, peeled and cut into 1cm pieces
2 cups strawberries
1 egg
1 package vanillin
75 grams of any chocolate
cooking
- in a microwave oven-safe bowl, mix sugar with salt, starch, vanillin, add water and rhubarb, mix and put the bowl in the microwave for a few minutes. The rhubarb should become soft and the liquid should thicken to a jam-like consistency. Remove the bowl and cool until room temperature. Add strawberries (if the berry is large, then it needs to be cut), carefully, so as not to crush the strawberries, mix
- cut the defrosted puff pastry into 10x10 cm squares, put the filling in the center and roll it into a triangle. Using the tines of a fork, seal the edges, place the puff pastries in the refrigerator freezer for 10-15 minutes, then brush the tops of the triangles with beaten egg.
- bake at 180* C until bright golden brown
- melt the chocolate (in our case white) in a water bath and apply stripes in random order, cool
Other fillings for puff pastry triangles
The quantity of products is given for one package of ready-made puff pastry. For baking puff pastries, triangles, pies... it is better to buy yeast puff pastry. Before putting in the oven, the top of the “buns” can be greased with whipped yolk to get a bright shiny crust, or to get a beautiful brownish color, grease with strong sweet tea leaves. You can sprinkle on top sesame seeds, they stick perfectly to a raw egg and then hold on well without falling off; you can also use poppy seeds. Ready-made triangles and puff pastries sweet filling You can decorate with melted chocolate or sprinkle with powdered sugar.
You need to place the baking sheet in a hot oven and bake at a temperature of 180 * -200 * C until done. As a rule, a beautiful golden color serves as an indicator of readiness. During baking, do not open the oven; monitor the process through the glass.
Filling with cottage cheese, cheese and herbs
we will need
300 grams of cottage cheese
70 grams solid spicy cheese(if the cheese is unleavened, you can add a little salt to the filling)
1 egg
dill (you can use any greens)
cooking
- break the cottage cheese with a blender and mix with raw egg, add coarsely grated cheese, finely chopped herbs, and if desired, you can add a little salt and pepper. Using the filling to make puff pastry pastries
Apple and cinnamon filling
we will need
3 apples
cinnamon powder
2-3 tbsp vanilla sugar
50 grams butter
1 tsp cognac
cooking
- Heat the butter in a frying pan and add finely chopped apples, vanilla sugar, and cognac. Stirring, let sit for a few minutes until the apples begin to soften. Do not overcook; the apple cubes should remain firm in the middle. Cool the apples and mix with cinnamon and use them as a filling for puff pastry.
Sweet curd filling
we will need
300 grams of cottage cheese
1 egg
1 pack vanilla sugar
100 grams of dried apricots, raisins, prunes
cooking
- cottage cheese with egg and vanilla sugar beat with a blender
- soak dried fruits in warm water for 30 minutes, drain the water
- dry the dried fruits, cut them and mix with cottage cheese
Puff pastry filling is ready
Custard puffs
we will need
500 grams puff pastry
1/2 chocolate
1 glass of milk
100 grams drained oil
vanillin
3 tbsp flour
1 egg
cooking
- defrost the dough and cut it into triangles
- boil the milk (remove the foam), add 80 grams of butter, sugar, vanilla
- carefully add the flour, stirring thoroughly so that there are no lumps, the mixture should be thick
- beat the yolk and coat the edges of one of the two triangles with it
- put cream and a small piece of chocolate on the triangle, cover with another triangle, squeezing the edges
- you can finally seal the edges with a fork
- mix 1 tbsp flour with 1 tbsp sugar and 20 grams of plums. butter, grind until crumbly.
Add a little more flour if necessary.
- brush the top with beaten yolk, sprinkle with the resulting crumbs and bake at 180* until golden brown.
Puff pastry pie Apple fantasies
we will need
2 packs of puff pastry
1 kg apples
50 grams butter
juice of one orange
100 grams of raisins
100 grams chopped almonds
1 egg
1 packet vanilla sugar
This is how you can decorate a pie. To do this, roll out the dough in one direction and place it in the center.
any filling, connect the edges to make a sausage (seam side down),
cut on one side, then join into a circle.
Bake and decorate on top
marzipan fondant.
cooking
- defrost the dough and roll it out slightly in one direction
- peel and finely chop the apples
- melt butter in a frying pan, add apples and 1/2 part vanilla sugar and stir continuously until juice appears, add raisins, honey and Orange juice, simmer for 10 minutes and cool
- on a baking sheet, greased or lined baking paper put one layer of dough and sprinkle with almonds, spread the filling evenly
- cover with a second layer and seal the edges
- brush the top of the pie with beaten egg and sprinkle with vanilla sugar
- bake at 180* until done
Puff pastry bows
It couldn't be simpler, fast, tasty, beautiful
we will need
1 pack of puff pastry without yeast
powdered sugar
cooking
- defrost the dough
- cut it into rectangles, twist the strip, you get a bow
- bake in the oven at 180* until done
- take it out, let it cool and sprinkle with powdered sugar
Puff pastry buns with cottage cheese
we will need
500 grams of puff pastry
300 grams of cottage cheese
100 grams of any dried fruits
2 tsp sugar
2 eggs
1 tsp sesame
cooking
- defrost the dough
- beat the cottage cheese with a blender with sugar and 1 egg
- wash dried fruits, dry them and cut them
- combine cottage cheese and dried fruits
- cut the dough into squares, roll out lightly
- place 1 tbsp of curd filling in the center
- connect the corners in the center and fasten them
- spread beaten egg yolk on top and sprinkle with sesame seeds
- bake at 180* for 20-30 minutes (until done)
Layered curd pie
we will need
500 grams of puff pastry (rolled)
400 grams of cottage cheese
50 grams of butter
a pinch of salt
cooking
-defrost the puff pastry and cut it into several equal squares, prick with a fork
- Grind cottage cheese with egg and plums. butter, salt (if curd turned out liquid, then you can
add a little semolina to it)
-assemble our pie on a baking sheet, alternating squares of dough and curd mixture, the last layer is cottage cheese.
The top of the pie (cottage cheese) can be brushed with egg yolk
-bake at 180* until done (40-50 minutes)
- ready pie cover with a towel (to make it soft) and cool
Figured puff pastry with filling photo
Not a lot of patience and beauty is on the table
Crispy, tasty, melt-in-the-mouth puff pastry buns and pies are one of the favorite delicacies, the recipe for which first appeared in France. One day, a student of the French pastry chef, Claudius Gele, had the idea to wrap a piece of butter in the dough, and then roll it out, doing this several times. The result was an airy, light, buttery puff pastry that is still popular today. national cuisines peace. It’s easy to prepare at home, because frozen puff pastry can be bought in the store. But aerobatics- make puff pastries with your own hands from home test, because it turns out tastier than semi-finished products.
How to cook puff pastries
The recipe for puff pastries is considered universal, because it can be used to make your own various baked goods. Puff pastries are made from puff pastry without and with filling, and pies can be sweet or savory, open or closed. However main secret delicious puff pastries consists not in the filling, but in the dough, which is prepared using a large amount of butter.
The process of making the dough involves covering unleavened or yeast dough with butter and rolling the resulting “sandwich” many times to create a flaky texture. The more layers, the fluffier the puff pastries will be, since the oil evaporates in the oven, due to which the layers are separated from each other by a layer of air. In this case, you need to roll out the dough in a thin layer and make sure that it does not tear, periodically cooling it in the refrigerator. Afterwards, puff pastries are formed from the dough, filled with filling and baked in the oven. Yeast dough makes baked goods soft and tender, and unleavened dough- crispy and brittle. Making puff pastry is a complex and masterly process, which you can still master on your own if you really want to.
Fillings for puff pastries
The options for sweet fillings are very diverse: boiled condensed milk, chocolate pieces, dried fruits, canned, fresh fruits and berries, jam, preserves, cottage cheese, nuts, cream, marmalade or just cinnamon and sugar. If used liquid jam, it should be thickened corn starch so that the filling does not leak out during baking. You can add lemon and aroma to the filling for taste and aroma. orange zest, spices, sesame and poppy seeds. Sweet puff pastries - great dessert and a full snack with tea and coffee.
Puff pastries with savory fillings are served as an appetizer for soup and main courses, so they often replace bread. Most Popular savory fillings- cheese, meat, poultry, fish, eggs, ham, mushrooms and vegetables. Very tasty combinations of spinach with cheese, chicken with ham, meat with mushrooms, eggs with onions, cream cheese with seafood, potatoes with lentils and many others. It's worth experimenting here by creating delicious combinations with spices and herbs.
Secrets to making delicious puff pastries: the right ingredients
By classic recipes puffs, a layer of unleavened puff pastry should contain about 300 layers, and a layer of yeast dough should contain from 24 to 96 layers. This is hardly possible at home, so housewives often use more simple recipes early ripened puff pastry. There are some subtleties, knowledge of which will help you prepare tender and airy puff pastries.
For delicious puff pastry, choose flour with high content gluten - these are the varieties “Extra”, “Krupchatka”, highest and first grade. It is advisable to sift the flour. Use cold, not ice-cold water, while some housewives replace part of the water with milk or add only milk - it turns out delicious, but the dough loses its elasticity. The dosage of salt is also important, since if there is not enough salt, the layers of dough may spread. To improve elasticity, culinary experts advise adding a few drops of vinegar or lemon juice when kneading.
Use oil or cream margarine- a matter of personal preference. Of course, it turns out tastier with butter, but modern margarine for baking with a high melting point is also suitable for puff pastries, since it produces especially airy baked goods. But you should not use spreads or cheap butter substitutes for dough. Before working with the dough, the butter is usually cooled, not frozen, otherwise thin dough will tear when rolled out. Sometimes eggs or yolks, a little cognac or other strong alcohol are added to the dough to improve the taste.
How to roll out dough correctly
First, all the ingredients specified in the recipe are mixed, with the yeast added at the very end. While the dough rests for 30–40 minutes under a towel or cling film, butter is mixed with a small amount of flour for plasticity, then a rectangular layer is formed from it, which is placed in the refrigerator. After this, a layer is rolled out from the dough, butter is placed in the middle, the ends of the dough are lifted and pinched at the top with an envelope. The dough is rolled out in one direction, folded into three or four and left in a cool place so that the butter hardens a little. Then the procedure of rolling and folding the dough is repeated several more times. By the way, the room should be cool, otherwise the butter will start to melt, and you will have to put the dough in the refrigerator more often.
Cutting dough into puff pastry and baking
The most important thing when cutting is to preserve the layered structure, so the knife must be very sharp. Puff pastry is flexible and can be easily molded into puff pastry of any shape. You can cut the dough into squares and put a little filling on top, you can cut the rectangles diagonally and make bagels. If you collapse rectangular layers into rolls, cut in half, make small cuts in the center and turn the rolls out, you get puff curls. Puff pastries in the form of roses and croissants, rectangular and shaped pies, envelopes and baskets with filling look very beautiful.
Before putting the puff pastries in the oven, their tops are greased with yolk for color, but it is better not to grease the edges of the products, otherwise they will become tough. The puff pastries are placed on a cool baking sheet covered with baking paper, rest for a few minutes (no more, otherwise the oil will leak) and placed in the oven, preheated to 180–240 °C, depending on the recipe. At a lower baking temperature, the dough will not rise well and the butter will melt, resulting in flat puff pastries without a flaky texture. If you bake them at very high temperature, the puff pastries will quickly brown, but the inside will remain raw.
Air puff pastry: master class
Ingredients: Wheat flour high gluten content - 250 g (a little flour for sprinkling), cold water- 130 ml, butter - 150 g, salt - on the tip of a knife, thick jam or jam - to taste, eggs for greasing the dough - 1 pc.
A step-by-step puff pastry recipe is an easy way to learn how to bake puff pastries for a dessert or snack. This recipe uses classic way preparing puff pastry.
Cooking method:
1. Sift the flour and mix it with salt.
2. Mix flour with 30 g of soft butter, mash well.
3. Pour water into the butter-flour mixture in small portions and knead the dough.
4. Knead the dough for 5 minutes until it becomes elastic and soft, but the dough should not stick to your hands.
5. Let the dough rest for about 20-30 minutes under a towel.
6. Roll out the dough into a rectangle measuring approximately 13 by 25 cm.
7. Place a piece of the remaining butter on the rectangle and smooth it in the middle, leaving the edges, because you will have to bend them towards the center.
8. Fold the edges of the dough into an envelope.
9. Turn the dough seam side down, lightly sprinkle with flour and gently roll out with a rolling pin. Make a large rectangle 2-3 times larger than the original rectangle.
10. Brush off any remaining flour from the dough, otherwise these areas will become discolored during baking. Fold the dough into three layers, wrap in cling film and refrigerate for half an hour.
11. Roll out the dough into a large rectangle and fold it into thirds again. Repeat this procedure 5 more times, refrigerating the dough if necessary.
12. Roll out the finished multi-layer dough and cut out small squares of approximately 7 × 7 cm.
13. Place some in the middle of each square. thick jam or jam.
14. Brush the edges of the squares with beaten egg using a silicone brush.
15. Connect the opposite ends of the dough, and slightly fold the other ends inward to form unfinished envelopes.
16. Place the puff pastries on a baking sheet covered with baking paper and brush them again with beaten egg.
17. Bake the dessert in the oven preheated to 180°C for 20 minutes.
18. Sprinkle the finished and slightly cooled puff pastries with powdered sugar.
If you make a lot of dough at once, you can store it in the freezer and use it as needed. Homemade dough puffs are tastier and fluffier than store-bought ones puff pastries- you will see for yourself!
Puff pastries with cheese and sausage
These puff pastries are good for breakfast, and they are ready instantly if you defrost 400 g of puff pastry prepared by yourself in advance. Grate 100 g cheese, cut into small pieces 100 g smoked chicken and 2 sausages. Mix all the ingredients and season them with sour cream to taste. Roll out the dough and cut it into rectangles. Place a little filling on one half of each rectangle, cover with the other half and seal the edges well. Place the puff pastries on a greased baking sheet and bake for 15 minutes at 180°C until they are golden brown. If you have time, you can brush the pies with egg, but in the morning everyone is in a hurry, so you can skip this culinary step - they will still turn out rosy and delicious!
French puff pastries with Nutella and raspberry jam
This delicious dessert will decorate any tea party, and it’s quite simple to make. Roll out 0.5 kg of puff pastry and cut the layer into rectangles, cut the edges diagonally. Place 6 tbsp in the middle of each rectangle. l. chocolate paste. Gather the puff pastry into a herringbone pattern, pinch the edges nicely and brush the top of the puff pastry with beaten egg. Make several cuts in the top of the pie with a sharp knife, place the products on a baking sheet covered with baking paper and bake French puff pastries for 20 minutes at a temperature of 200 ° C - in this case, the oven should already be heated to desired temperature. Nutella puffs that melt in your mouth - what could be tastier?
Cook with joy for your family and enjoy tasting puff pastries with with different fillings during joint lunches and dinners!
Dishes from puff pastry- this is practically a win-win option in case of a sudden invasion of guests or when you need to cook something delicious quickly. There are many types of puff pastry sold in stores: regular yeast or unleavened puff pastry and phyllo dough, which came to us from the West, which is prepared without a large amount of oil, which makes it more dietary (if such a definition is generally applicable to the dough). On the website you can always find the most different recipes preparing any type of puff pastry, if you like to cook it yourself, and we will tell you about those dishes that can be prepared both from puff pastry, and about dishes in which puff pastry plays a secondary, but very important role.
If the process of making puff pastry doesn’t excite you or you simply don’t have enough time for quite a long fuss with rolling out and cooling, you can always buy a package of ready-made frozen dough in the store and prepare croissants or puff pastries for breakfast, pies for a snack, or something more monumental for dinner like meat pie, original pilaf or chicken legs in “handkerchiefs”.
Ingredients:
300 g yeast-free puff pastry,
3 apples,
2 eggs,
3 tbsp. sour cream,
1 tbsp. starch,
sugar - to taste.
Preparation:
Lightly roll out the defrosted puff pastry and tear it into pieces with your hands. Place a row of dough pieces in the prepared pan, and a row of peeled and thinly sliced apples on top of it. Make several layers, the last one should be the dough layer. Prepare a filling of eggs, sour cream and sugar and pour the products into the mold. Place to bake in an oven preheated to 180°C. Ready dessert should be rosy. Sprinkle with powdered sugar before serving.
Ingredients:
850 g canned pineapple rings (1 large jar),
1 layer of puff pastry without yeast,
6 apricots or 12 cherries,
powdered sugar, cinnamon - to taste.
Preparation:
Roll out the thawed dough thinly and cut into strips 1-1.5 cm wide. The number of strips should correspond to the number of pineapple rings. Dry the pineapple rings, sprinkle with cinnamon and wrap each ring with a strip of dough, passing it through the hole in the center of the ring. The dough should form something like petals. Place the rings on a baking tray lined with baking paper and place in the oven at medium heat for about 20 minutes. Place half an apricot or a whole cherry in the center of each ring, sprinkle with powdered sugar and serve with tea.
Ingredients:
1 pack of puff pastry,
5 apples
½ cup brown sugar,
1 tsp ground cinnamon,
2 tbsp. butter,
100 g seedless raisins.
Preparation:
Defrost the dough. Peel the apples, remove the core and cut into cubes. Heat the butter in a frying pan, add the apples and fry for a few minutes, then add the washed and dried raisins and simmer for about another minute. Mix with sugar, sprinkle with cinnamon and remove from heat. Roll out the defrosted dough, cut into squares with a side of 5 cm, put the filling in the center of each square and fasten the opposite corners. Bake at 200°C for 15 minutes.
Ingredients:
300 g ready-made puff pastry,
5 tbsp. brown sugar,
2 tsp ground cinnamon,
1 egg.
Preparation:
Mix sugar and cinnamon. Roll out the defrosted dough slightly and brush the dough layers with an egg beaten with 1 tbsp. water. Cut the dough into strips 2 cm wide and 10 cm long. Dip the strips in a mixture of sugar and cinnamon and roll into long spirals. Place them on a baking sheet, pressing the ends so that the spirals do not unwind, and place in the oven, heated to 180°C, for 10-12 minutes.
Ingredients:
1 package of ready-made puff pastry,
2 cans of salmon,
2 eggs,
2 tbsp. chopped greens,
1 tbsp. green onions.
Preparation:
Drain the liquid from the jars of fish, mash the contents with a fork and combine with the beaten egg. Add greens, stir. Lightly roll out the defrosted puff pastry and cut into squares. Place the filling on the dough, fold it in half into triangles and pinch the edges well. Place in the oven at 190°C for 15-20 minutes.
Ingredients:
1 kg puff pastry,
500 g pumpkin,
sugar and cinnamon to taste.
Preparation:
Grate the pumpkin on a coarse grater, add sugar to taste and ground cinnamon, stir. Divide the dough into squares, roll each square out a little and place the filling in the center. Pinch into envelopes and place on a baking sheet lined with baking paper. Bake at 250-280°C until done (about 20 minutes).
Ingredients:
1 pack of unleavened puff pastry (or phyllo dough)
1 onion,
300 g spinach,
150 g feta cheese,
100 g cottage cheese,
1 egg,
3 tbsp. vegetable oil,
1 tsp salt,
200 g butter.
Preparation:
In a frying pan with vegetable oil sauté the diced onion until soft, add the spinach and salt and simmer for a few minutes. Add feta, cottage cheese and beaten egg. Simmer, stirring well, for 5-10 minutes over low heat. Roll out the defrosted dough into thin layers and brush with softened butter. Cut into strips 10-12 cm wide. Place the filling at the end of each strip, fold the dough over the filling to form a triangle, and continue folding the strip of dough to the end. Bake at 200°C for 15 minutes, brushing the triangles with softened butter.
Ingredients:
200 g cheese or feta,
3 tbsp. chopped green onions,
1 egg,
1 pack of puff pastry,
1 yolk,
1 tsp water.
Preparation:
In a bowl, mix crumbled cheese, egg and green onions. Cut the defrosted dough into 12 squares with a side of approximately 8 cm. Moisten the edges with water, lay out the filling and fold into triangles. Beat the yolk with water with a fork, brush the resulting pies and place on a baking sheet. Bake at 190°C until golden brown.
Empanadas pies made from puff pastry with meat (Argentine style)
Ingredients:
½ cup vegetable oil,
2 onions,
500 g minced meat,
2 tsp dried paprika,
¾ tsp hot red pepper,
1 tsp cumin,
1 tbsp. 6% vinegar,
¼ cup raisins,
½ cup pitted olives,
2 boiled eggs,
salt - to taste.
Preparation:
Heat vegetable oil in a frying pan and fry the chopped onion until golden brown. Remove from heat, add pepper and salt. Meanwhile, place the minced meat in a colander, scald with boiling water and transfer to a bowl. Add vinegar and cumin, stir, combine with fried onions and mix well. Place the mixture on a flat plate, smooth it out and let cool. Cut the eggs into small cubes, olives into circles. Cut 10 circles from the defrosted dough. Place in the center of each circle chopped meat, eggs, olives and washed raisins. Brush the edges of the dough with water and fold it in half, like a large dumpling. Pinch the edges of the crescents to form a flagellum, doing this especially carefully, since if the pie opens, all the juice will flow out of it. Line a baking tray with baking paper, lay out the empanadas, make 1-2 punctures in each pie with a toothpick to allow steam to escape and brush with egg. Bake at 180°C for 20-30 minutes.
Ingredients:
1 package of ready-made puff pastry without yeast,
300 g meat (any kind),
2 potatoes,
1 onion,
salt, black ground pepper, spices - to taste.
Preparation:
Cut the meat and potatoes into 1 cm cubes and simmer in a frying pan, covered, for 10 minutes. Salt and pepper, add spices. Cut the dough into 6 equal pieces. Grease a muffin tin with oil and line the inside with dough, spreading it along the sides of the muffin cups and leaving a little on top so you can wrap the dough over the filling. Place the filling in each mold, wrap the dough and seal. Bake at 180°C for 20-25 minutes.
Ingredients:
300 g asparagus,
250 g bacon,
250 g ready-made puff pastry,
1 egg.
Preparation:
Wash and dry the asparagus. Cut the bacon into thin slices and wrap the asparagus in the bacon, wrapping it in a spiral. Defrost the puff pastry, roll it out lightly and cut into strips 4-5 cm wide. Also wrap the asparagus in bacon in the dough in a spiral and secure the strip of dough so that it does not unfold. Beat the egg with a little water with a fork and grease the spirals. Place the curls on a baking tray lined with baking paper and bake at 180°C for 20 minutes until golden brown.
Ingredients:
600 g minced chicken,
250 g of ready-made yeast-free puff pastry,
2 onions,
1 yolk,
salt, ground black pepper, spices and seasonings to taste.
Preparation:
IN minced chicken add onion, chopped into small cubes, salt, pepper and spices to taste and knead well. Roll out the defrosted dough not too thin and cut into long thin strips. Roll the minced meat into small meatballs and roll strips of dough over them. Place on a baking sheet, brush with yolk and bake at 180-200°C until golden brown.
Ingredients:
700 g veal,
2-3 eggs,
1 pack of ready-made puff pastry
3-4 tbsp. flour,
1 yolk,
5-6 tbsp. vegetable oil (preferably olive oil),
2 tsp dried provencal herbs,
salt, ground black pepper - to taste.
Preparation:
Mix vegetable oil with 1 tsp. Provencal herbs, salt and pepper and rub the resulting mixture onto a piece of veal. Place the meat in the refrigerator for several hours. Then fry the meat in a frying pan on all sides until golden brown crust and cool. Beat eggs with flour and 1 tsp. Provençal herbs and bake the omelette in a wide frying pan. Place the omelette on the defrosted dough, place the meat on it, roll tightly into a roll and pinch the edges of the dough. Grease the surface with yolk, place on a baking sheet and bake in an oven heated to 180°C for 40-50 minutes.
Ingredients:
2 sheets of prepared puff pastry
8 chicken drumsticks,
2 tbsp. butter,
1 onion,
150 g champignons,
100 g cheese,
salt, ground black pepper.
Preparation:
Wash the chicken drumsticks, dry them and remove the bone by cutting the cartilage and turning the flesh inside out. Then turn the flesh skin-side out, salt and pepper inside and out. Meanwhile, prepare the filling: butter fry the chopped onion until transparent, add finely chopped mushrooms and simmer for 5-7 minutes, cool, grate cheese into the filling, stir. Stuff the chicken legs with the mixture. Roll out the defrosted dough into thin layers and cut each layer into 4 pieces. Place in the center of each square chicken leg vertically, lift the dough and pinch to form a pouch. Place the legs on a baking tray lined with baking paper and bake in an oven preheated to 180°C for 40-50 minutes until golden brown.
Ingredients:
500 g ready-made puff pastry,
200 g butter,
1-2 onions,
1 sweet yellow pepper,
1 large chicken
½ tsp. salt,
5 tsp turmeric,
1 tsp cumin,
500 g rice,
500 ml milk,
2 tbsp. flour,
2 tbsp. corn flour,
raisins, prunes, dried apricots, pistachios, dogwood berries - a little of everything, to taste.
Preparation:
Separate the meat from the bones, cover the bones with a small amount of water and set the broth to cook, cut the meat into pieces and fry in a cauldron or pan with a thick bottom and walls in butter (100 g) along with onions and sweet peppers. Season with salt, add cumin, turmeric and coriander to taste. Wash and soak dried fruits. Ready broth strain, dilute in a 1:1 ratio with milk, add salt and cook the washed rice in it. Ready rice(don’t overcook!) place in a sieve. Roll out the defrosted dough using a mixture of wheat and corn flour into a layer that is enough to line the inside of the cauldron and remains for wrapping. Melt the remaining butter, use a pastry brush to grease the inner surface of the cauldron, line it with dough and also grease it with oil. Pour in the rice, pour over the remaining oil, lay out the dried dried fruits, then a layer chicken meat with vegetables and oil in which it was all fried. Seal, fold the edges of the dough, pinch well. Grease with oil and place in an oven preheated to 180°C for 40 minutes. When serving, turn the pilaf out onto a wide, flat plate. Cut like a cake and sprinkle with pistachios and dogwoods.
On our website you will find and classic cake“Napoleon”, and sweet rolls with cream, and recipes for other puff pastry dishes, both simple and more complex - choose, use your imagination!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
- 500 g ready-made puff pastry (yeast-free),
- 200 g strawberries (fresh or frozen),
- 1-2 bananas,
- 1 tbsp. spoon of starch,
- 2 tbsp. spoons of granulated sugar,
- 1 egg for brushing puff pastry
- Wheat flour for sprinkling the work surface.
Cooking process:
If you have already bought ready-made yeast-free puff pastry, you probably noticed that the packaging is different, as well as the contents. Manufacturers offer frozen dough in rolls or square layers. The latter option is easier to work with, since it requires less time to defrost. Frozen plates need to be separated from each other and laid out on the table. In just 10 minutes you can start working.
In the meantime, you can make the filling and preheat the oven.
Fresh strawberries are sorted, washed and chopped into large pieces. Frozen strawberries do not need to be thawed on purpose to prevent them from becoming soggy. The banana is cut into cubes or circles.
Sugar and starch are added to the filling. The starch will thicken the syrup released from the berries and retain it in baking as much as possible.
Dust your work surface with flour and roll out lightly soft dough. Cut it into long rectangles. You can use a special roller for pasties.
Place the filling on one half, moving away from the edge, and cover with the other half.
The edges need to be pinched very well so that all the juice remains inside and does not run away. Place the puff pastries on a greased or lined baking sheet, brush with beaten egg and immediately bake. Immediately, because there is no need to waste time rising and proofing, the dough is not yeast. If desired, you can make cuts on each rectangular pie.
Preheat the oven in advance, bake puff pastry products at 180 degrees. The top of the dough will change shade, and the layers on the sides of the products will become clearly visible.
Congratulations, you have learned how to bake excellent puff pastries for tea without any extra hassle! In the same way, you can prepare sweet puff pastries with cottage cheese, apples, cherries, as well as unsweetened ones with cheese, ham, minced meat, and salted cottage cheese.
Remove the baked goods from the baking sheet onto a wide dish and boil the kettle.
Or serve in portions with berries. By the way, a scoop of ice cream would be quite appropriate here.
In addition, from puff pastry you can make buns with sausages and delicious quick pizza, this time can be used as yeast-free dough, and yeast.
Pizza with puff pastry
Place the rolled out layer of puff pastry on a baking sheet greased with vegetable oil, spread with ketchup and mayonnaise (or just ketchup), lay out pieces of boiled chicken, sausage or frankfurters, sprinkle with grated cheese (or simply lay out in pieces). You can bake it! For color, you can add chopped olives, sweet bell pepper or pickled cucumber.
Best regards, Anyuta.
We thank Svetlana Kislovskaya for the photo of the puff pastry recipe.
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