To prepare false puff pastry, you need to remove the butter from the refrigerator in advance. Separate 50g of butter from the package and melt in a saucepan. Leave the rest of the butter on the counter at room temperature. I used a bread machine to make the dough for the cruffins. First, in a separate bowl, I diluted yeast and sugar in warm milk and left it under a towel for a few minutes. I poured flour and salt into the bread machine container. I turned on the kneading mode in the bread machine, and gradually poured milk with yeast into the container, and then melted butter (50g). The dough was kneaded for 20 minutes. During this time it became soft and stopped sticking to your hands.
I left the dough in the bread machine container to proof for 1 hour. The dough has approximately doubled in size. This can be seen in the photo.
Knead the risen dough and divide into 6 equal parts. Roll each part into a ball, cover with a towel and leave to proof for 10 minutes. Then roll each ball very thinly into a large rectangle until transparent.
Cut the peeled apple in half and then use a vegetable peeler to cut into thin slices.
Divide the soft butter into 6 equal parts. Alternately, evenly coat the rectangle with 1/6 of the oil. This should be done in a cool room so that the oil does not flow too much. Roll the oiled rectangles into tight rolls. Place each roll on a cutting board, cover with a towel and repeat the same with the remaining 5 pieces of dough.
When all 6 rolls are ready, use a sharp knife to cut each roll lengthwise into two equal parts. You will get 12 layered strips.
Now each strip must be twisted in layers (cut side) outward, twisting the apple slices inward. You will get 12 buns with apples inside.
My favorite tea treat is apple buns! A variety of recipes: with cinnamon, caramel, poppy seeds, puff pastry or yeast dough.
The buns turn out soft, fluffy, very rich, beautiful and tasty!
- milk - 200 ml;
- dry instant yeast - 1 heaped teaspoon;
- granulated sugar - 7 tablespoons;
- butter - 60 g;
- vegetable oil - 2 tablespoons;
- chicken eggs - 2 pcs.;
- wheat flour - 2.5 cups;
- apples - 2 pcs;
- condensed milk - 2-3 tablespoons;
- salt - a quarter teaspoon;
- ground cinnamon - to taste
So, first of all, let's prepare the dough.
To do this, combine 1 teaspoon of dry yeast with 3 tbsp in a bowl. spoons of flour. Ideally, the flour should be sifted.
Heat the milk until warm (but not hot!). I heated a glass of milk in the microwave for 30 seconds.
Pour into flour with yeast, mix.
Set aside to allow the dough to rise.
Melt 30 g of butter and combine it with 4 tbsp. spoons of sugar. You can take 3 tbsp. spoons of sugar and 1 packet of vanilla sugar.
Add ¼ teaspoon of salt and 2 tbsp. spoons of vegetable oil.
Beat in 1 egg and mix everything well with a whisk.
Now we combine the dough and this mixture. Mix with a whisk.
Gradually, in parts, add 2-2.5 cups of flour, mix well.
You need to knead a homogeneous, soft dough with a mixer. It will stick a little to your hands and dishes.
Cover it with a towel and leave for 30-40 minutes in a warm place. You can leave it for a longer period (depending on your capabilities).
When the dough has risen a little, divide it into 2 parts. Roll out each part one by one on a floured surface into a rectangular layer 1-1.5 cm thick.
Grease with softened butter, leaving the edge of the dough free.
Then add condensed milk (about 1-1.5 tbsp), evenly distributing it over the dough, leaving 2 cm free from the edge. You can use boiled condensed milk.
Peel and core the apple, grate three on a fine grater, combine with 1 tbsp. spoon of sugar. I have cane sugar.
There is no need to prepare the filling in advance, as the apple will darken. Distribute the grated apple evenly over the dough and sprinkle with cinnamon.
Roll the dough into a roll.
We repeat all manipulations with the second part of the test.
Cut the roll crosswise into pieces about 4 cm wide.
Place on a baking sheet or in a baking dish, greased with oil, at a short distance from each other, cut sides down.
Brush the pieces with beaten egg and sprinkle with sugar (I used cane sugar again).
While the oven is heating to 180*C, the buns will rise slightly.
Place the buns in the preheated oven for 30 minutes. If necessary, the time can be increased slightly.
Blush roses with apple and cinnamon are ready!
Let them cool in the pan, then transfer to a plate.
The buns are easily separated from each other using a knife.
Recipe 2: buns with apples and jam in the oven
Baked goods with fruit filling are always delicious. We would like to offer you a recipe for buns made from very thin and tender curd shortbread dough and filled with fresh apple. The buns according to this recipe are very tender and tasty.
- Flour – 300 grams
- Butter or margarine -200 grams
- Cottage cheese - 200 grams
- Sugar – 50 grams
- Salt – 0.5 teaspoon
- Apples – 4 pieces
- Apricot jam – 100 grams
Sift 300 grams of flour onto a cutting board, add and lightly grind 200 grams of cold butter or margarine.
Add 50 grams of sugar, 0.5 teaspoon of salt and 200 grams of pureed cottage cheese.
Using a large knife, chop all the products until you obtain homogeneous grains.
Quickly knead the dough by hand. Roll it into a ball, wrap it in kitchen film or parchment paper and put it in the refrigerator for one hour. You can prepare the dough the day before.
While the dough is chilling, prepare the filling. Peel and core four medium apples. Cut each apple into four rings.
Shortcrust pastry buns with apple can be made from any type of shortcrust pastry, for example, shortcrust pastry with sour cream.
After one hour, remove the dough from the refrigerator and roll it out into a layer 3-4 millimeters thick. Using a round notch, cut out circles with a diameter of approximately 7 centimeters and place them on a sheet of paper. Place an apple ring on each circle and place one teaspoon of apricot jam or any other jam of your choice in the center.
Cover each bun with the same circle of dough and lightly pinch the edges.
Grease the surface of the buns with yolk and bake in a preheated oven at 200-220 degrees Celsius for approximately 15 minutes.
Place the finished buns on a wooden board, let cool, transfer to a dish, sprinkle with powdered sugar and serve with tea or coffee.
Recipe 3: Yeast Caramel Apple Buns
- Premium wheat flour 4 tbsp
- Dishes made from flour
- Sugar 120 gr
- Apples 100 gr
- Vegetable oil 60 ml
- Butter 175 gr
- Milk 400 ml.
- Brown sugar 100 gr
- Cream 20 ml
- Dry yeast 12 gr
- Baking powder 2 g
- Soda 2 g
- Honey 30 gr
- Cinnamon 30 gr
- Salt 1 chip
Combine milk, 70 grams of sugar and vegetable oil in a saucepan. Heat, stirring, until the sugar is completely dissolved. If too hot, cool until warm to the touch. Add yeast and 3 cups flour.
Mix gently and thoroughly. Cover with a towel and leave to rise for 1 hour.
Then add the remaining flour, salt, baking soda and baking powder. You may need a little more flour - the dough should not stick to your hands.
Cover the dough again and set aside.
To make the caramel, combine 115g butter, brown sugar, honey, cream and a pinch of salt in a saucepan and heat over low heat until melted and well combined.
Pour the caramel into the baking dish. You can take 2 molds with a diameter of 22-23 cm. Sprinkle apple slices on top.
Roll out the dough into a large rectangle. Grease with melted butter (60 g), sprinkle with sugar (50 g) mixed with cinnamon.
Roll and cut into about 16 slices.
Place the slices cut side up on the caramel. Cover with a towel and leave to rise for 20-30 minutes. Preheat the oven to 190 C. Cover the buns with foil and place in the oven for 25 minutes. Then remove the foil and bake for another 15 minutes. Carefully turn the finished buns onto a plate.
Recipe 4: Rose puff pastries with apples (with photo)
Tender and crispy apple puffs made from puff pastry, the recipe with photo is simple and straightforward. Preparing this romantic dessert is not at all difficult, and the effect produced will be grandiose! Men, take note of the apple roses made from puff pastry according to the recipe with photos and please your significant other with a plate of such delicious flowers!
- Puff pastry without yeast 250 g
- Granulated sugar 2–3 tbsp
- Red apple 2 pcs.
- Powdered sugar for decoration
- Water 200 ml
Let's start preparing puff roses with apples by preparing the dough. It needs to be defrosted at room temperature.
Roll out thinly 2 mm thick into a layer about 30 cm wide. Cut into strips 3 cm wide.
Wash the apples, dry them, cut them into 4 parts and remove the core. No need to peel apples!
Cut the apples into thin strips, a couple of mm thick.
Pour a glass of water into a saucepan and boil.
Add granulated sugar and, stirring, dissolve in water.
Add apples and cook over medium heat for 2-3 minutes.
Using a slotted spoon, remove the apple slices and allow the syrup to drain. The slices should become a little softer.
Let's start making puff pastries with apples, the recipe with photos of which I offer you. On each strip of dough, place apple slices overlapping each other so that no more than 1/3 of the slice protrudes.
And we turn it off.
We seal the dough side to form a rosebud and place it on a baking sheet lined with baking parchment. Place the rosettes firmly, otherwise they may fall during baking.
Place the rose puffs with apples in an oven preheated to 190-200 C for 20-30 minutes.
These are the beautiful and delicious rose buns made from puff pastry with apples according to the step-by-step recipe with photos!
Before serving, let the apple rose puffs cool completely and then sprinkle them with powdered sugar. Instead of a banal bouquet, give your loved ones a plate with such buds and a cup of coffee.
Recipe 5: ready-made puff pastry buns with apples
Today we are making apple and cinnamon buns. Wonderful puff pastry!
- Puff pastry (ready) – 500 g
- Apples - 3-4 pcs.
- Vanilla sugar - 100 g
- Cinnamon - ½ tsp.
- Sugar - 40 g
- Egg - 1 pc.
Let the dough defrost, leaving it at room temperature for about 1 hour.
Prepare the filling - cut the apples into thin slices.
Unfold and roll out the dough.
Using a dough knife, cut into squares.
Place apples on one side, make cuts on the other side, sprinkle the apples with vanilla sugar and cinnamon, cover with the other side of the dough.
Place the finished puff pastries on a sheet covered with parchment. Beat the egg with a fork and brush the top of the puff pastry.
Bake in a preheated oven at 180 degrees for about 30 minutes, so that the puff pastries are browned.
Recipe 6: Butter buns with apple slices and cinnamon
Apple and cinnamon buns are a simple and fairly easy-to-prepare delicacy. In this recipe, whole apple halves are wrapped in thin dough mixed with butter and sour cream, breaded in sugar and placed in the oven until lightly golden brown.
The filling, baked in a flour shell, softens as much as possible, is soaked in sugar syrup and is richly saturated with the spicy aroma of cinnamon. It makes a wonderful dessert, suitable for a sweet afternoon snack, as an addition to breakfast, or as a treat for guests stopping by for a cup of tea.
For the test:
- butter - 250 g;
- sour cream - 250 g;
- sugar - 1 tbsp. spoon;
- salt - a pinch;
- flour - about 4 cups;
- baking powder - ½ teaspoon.
For filling:
- sweet and sour apples - 10 small;
- ground cinnamon - a pinch for each bun;
- sugar - approximately 1 teaspoon for each bun.
To grease the buns:
- egg - 1 pc.;
- sugar - 100 g.
Melt the butter, add sugar and salt. Cool and mix with sour cream, lightly whisking.
Combine a glass of flour with baking powder, sift through a fine sieve and add to the liquid butter-sour cream mixture. Mix thoroughly.
Gradually add flour and begin kneading by hand. The consistency of the dough should be stiff (about the same as dumplings), but not too tight or hard.
Roll the flour mixture into a ball and wrap in cling film. Place in the freezer for 20-30 minutes (after cooling, the dough will become more pliable to work with).
At the same time, prepare the filling for the buns - choose small apples. After washing and peeling, cut the fruit in half and remove the core. We take out the chilled dough and divide it into 20 equal parts, which we roll into thin round layers. On each flatbread, place half an apple, cut side up, sprinkle with a small pinch of cinnamon and sugar (about 1 teaspoon).
We lift the edges of the cake up and connect it over the filling, as if wrapping an apple in a “bag”. There should be enough dough to cover the apple half completely, leaving no gaps. If the apples are large, divide them into quarters.
To grease the buns, lightly beat the egg. Pour the sugar into a convenient bowl. Alternately, dip the convex side of each bun into the egg mixture and immediately bread it in granulated sugar.
Place the products on a baking sheet, seam side down. Bake in an oven preheated to 190 degrees for about 25-30 minutes. The buns should turn slightly pink. During baking, a little sugar syrup may release from the buns, so the baking sheet must first be covered with parchment paper.
Cool the finished baked goods. A light trail of cinnamon, an apple softened to a souffle state and a thin browned dough crust are the perfect accompaniment to aromatic tea and invigorating coffee!
Apple and cinnamon buns are ready! Bon appetit!
Recipe 7: Yeast buns with apples and poppy seeds in the oven
Yeast buns with apples are very tasty and aromatic. The buns have an interesting shape, they look great, they turn out tender and beautiful. Try it, wonderful pastries for homemade tea!
- Milk - 200 ml;
- Eggs - 2 pcs;
- Refined vegetable oil - 4 tbsp;
- Flour - 700 g;
- Salt (pinch);
- Dry yeast - 3 tsp;
- Vanilla sugar - 1 packet;
- Sugar - 4 tbsp;
- Apples - 3-4 pcs;
- Sugar - 50-70 g;
- Milk (for greasing) - 2 tbsp;
- Poppy (for sprinkling)
Pour dry yeast into warm milk, stir, cover with film and leave in a warm place for 10-15 minutes.
Add eggs, salt, sugar, vanilla sugar to the yeast mixture and pour in vegetable oil. Mix everything thoroughly.
Add sifted flour and knead into a soft but non-sticky dough. Leave the dough, covered with cling film, in a warm place for 1-1.5 hours. The dough should double in size.
Knead the dough, divide into 4 parts. Roll each one out into a flat cake and cut into 8 pieces (as for bagels). Make three cuts in the middle of each triangle.
Peel apples from seeds and cut into thin slices. Place 3 overlapping apple slices on the edge of the dough triangles and sprinkle with a little sugar.
Cover the apples with the cut portion of the dough and tuck the edge in.
Place the buns on a baking sheet lined with parchment. Leave in a warm place for another 30 minutes. Grease the buns with warm milk, adding a little sugar, sprinkle with poppy seeds.
Bake the buns in an oven preheated to 180 degrees for about 30 minutes.
Cool the finished buns and serve. I also brushed the tops of the buns with fudge sugar. Bon appetit!
Recipe 8: Yeast buns with apples
I very often spoil my family with various delicacies and bake for them not only various cookies, but also buns and pies. Our favorite is the yeast buns with apples. My step-by-step recipe with photos will show you how to bake them in the oven.
For apples, you can give preference to absolutely any variety. The only thing I would like to recommend is that for the filling, chop the apples finely and do not grate them. So, they will taste better in buns than grated.
To make your finished homemade buns as shiny as mine, I recommend brushing them with sweet water after baking. I never coat sweet baked goods with egg yolk; sweet water looks much better.
- 340 milliliters of warm water,
- 100 grams of granulated sugar for the dough and 100 grams for the filling,
- ¼ teaspoon salt,
- half a tablespoon of dry yeast,
- 40 milliliters of vegetable oil,
- 550 grams of flour,
- apples.
Add salt and sugar.
Then pour in vegetable oil.
Then add flour and yeast.
Set the bread machine to the “Dough” program.
While the dough is kneading, with the help of a great kitchen assistant, prepare everything for the filling.
Wash the apples and cut off the peel with a sharp knife. Chop the apples finely.
When the bread machine turns off and beeps, punch down the excellent dough, place it on the mat, and divide it into equal pieces.
Then take one piece, place it on the parchment, press it down, put the apple filling and a teaspoon of sugar inside.
Seal the edges and turn the loaf over so that the seam is on the bottom. Do the same with the remaining pieces of dough.
Place the baking sheet with the buns in an oven preheated to 190 degrees for 30 minutes.
Brush the finished apple buns with sweet water. I add 1 tablespoon of water to 3 tablespoons of sugar.
Recipe 9: Apple scones with cream and cinnamon (step by step)
There are hundreds of options for how to prepare the dough and what is best to serve it with. I'll offer my idea. This time the dough will be even more fluffy, airy, tender and juicy, the bun can literally be taken apart into soft fibers and enjoy the process of eating this little hypnotic monster. Moreover, the more turns of the dough you twist, the more magical the synnabons will turn out; they say that on the fifth turn you can forever lose your will in front of them.
Inside, the most logical and favorite filling for cinnamon is caramel apples. here you have freedom - take sweet or sour ones, use more or less cinnamon, replace it with other spices, I added a little ginger to make it warm in winter.
Bake in the oven until golden brown, then take out the most interesting part - while still hot, apply a generous dollop of cream. No, we don’t, we just generously and carelessly plop a large portion on top. My cream is based on Almette cream cheese, which we combine with sweet powder and a new set of spices. Due to the warmth of the buns, the already delicate curd cream will become even softer and begin to melt pleasantly on top, enveloping the bun with its tenderness.
- Yeast - 11 g
- Warm milk 3% - 60 g
- Sugar - 15 g
- Butter 82.5% - 115 g
- Warm milk 3% - 125 g
- Egg - 1 piece
- Flour - 450 g
- Apples - 4-5 pcs.
- Brown sugar - 100 g
- Butter 82.5% - 25 g
- Spices
- Curd cheese - 150 g
- Butter 82.5% - 40 g
- Powdered sugar - 120 g
- Spices
First, prepare dry yeast (11 g). You need to take three times more pressed ones. Place them in the bowl in which you will knead the dough. Add sugar (15 g).
Meanwhile, heat the butter (115 g) and milk (125 g) in the microwave. Try not to overheat the mixture so that it works with the yeast.
Add an egg (1 pc) and mix well with a whisk. At this stage, you can add more sugar if you want a sweet dough. I didn’t add any - there’s so much sweetness in the cream and filling.
Look, the mass with yeast has doubled and become foam. Pour the milk mixture into it.
Place the hook on the hook and stir the mixture.
Then add flour (450 g) in 2 additions.
Knead with a mixer for 4-5 minutes until the dough forms a smooth ball and pulls away from the sides of the bowl.
Knead the dough with your hands like this.
Take a larger bowl, pour a little vegetable oil and spread it over the walls using a paper napkin.
Place the dough there, cover again with film and put it back in a warm place for an hour.
At this time you can prepare the filling.
Peel 4-5 medium apples. Remember that the apples will lose volume, so use a little more apples than seems necessary. Cut into small cubes of 6-7 mm.
Mix with sugar (100 g, preferably brown) and spices (I took ½ teaspoon each of cinnamon and ginger).
Gently melt the butter (25 g) in a frying pan. Add the apples and caramelize them.
After an hour, the dough will double in size and become very fluffy.
Carefully remove it to a work surface dusted with flour. Roll out a rectangular layer less than 1 cm thick.
Spread an even layer of caramel apple filling (set aside a couple tablespoons for decor).
Begin rolling the dough tightly into a log, squeezing it well after each turn.
As a result, you will get a dense workpiece. Remember, the more turns, the tastier and juicier the bun will turn out, so you can roll out the dough in a thinner layer - up to 4 mm.
Find any thread.
Carefully pull it from the bottom of the roll, wrap it around it and with a sharp movement separate the ends of the thread.
A piece of dough will be cut off.
Mark the cuts for the future buns and cut them.
Place in a 20x30 cm mold, so that the rolls are not too crowded (the dough will still expand). Here you can use both a round and a long cake pan. Wrap in film and place in a warm place for the final 15 minutes.
At this time, turn on the oven to 175 degrees, top-bottom.
When the buns puff up, remove the film and place in the oven for 20-30 minutes, until the first blush on top.
Prepare the cream for coating the buns. Here you can fantasize. Add a little cognac, cocoa powder (replacing some of the powdered sugar), nut butter, and so on.
The cheese I use here is Almette, it will work well on hot cross buns.
Mix all ingredients with a mixer until smooth.
A nice looking cream will come out.
The buns are ready too.
Spread the cream onto the hot buns, straight into the pan. Spread it well so that it gets a little into the veins of the apple filling. Serve them immediately or cover with cling film to prevent them from drying out.
You see, the more layers we made, the thinner the dough and the more filling you will get.
Recipe 10, step by step: buns with apples and caramel
In chilly weather, you really want to wrap yourself in a warm blanket and treat yourself to a cup of hot tea with aromatic, rich pastries.
The buns are sweet, slightly moist with an appetizing crust.
- Baked milk 200 ml
- Dry yeast 6 gr.
- Sugar 6 tbsp
- Oat flakes 50 gr.
- Chicken egg 2 pcs.
- Apple 330 gr.
- Margarine 50 gr
- Flour 600-650 gr
- Butter 50 gr.
- Cane sugar 4 tbsp
Prepare the dough. To do this, dilute yeast with sugar and oatmeal in warm milk. Leave for 20-25 minutes until a “head” appears and the flakes “swell.”
To the prepared dough, add eggs, a pinch of salt, melted margarine, grated apples (the weight of already grated apples). Gradually add flour. The dough should be soft and slightly sticky.
Place the dough in a greased bowl. Place in a warm place for about 1 hour (until it increases by 2-2.5 times).
For the streusel, prepare two plates. Melted butter on one, brown sugar on the other.
Knead the risen dough. Divide into small balls. Dip the “top” of the ball into butter and dip into sugar. Grease the mold with oil.
Place the “balls” in the mold. Pour the remaining butter and sugar on top.
Leave to rise for another 30 minutes.
Bake in an oven preheated to 180 degrees for 20-25 minutes (use your oven as a guide).
Puff pastries with apples are a universal delicacy that can be prepared every day without any hassle, enjoying aromatic and crispy homemade pastries. With a package of puff pastry and a few apples in stock, every cook can create a delicious treat.
Apple puff pastry puffs
Essentially, puff pastries are made from apples. The delicacy can be decorated in various ways and a new treat can be prepared every day from the same ingredients.
- The apple filling for puff pastries is prepared in different ways. You can use fresh crushed fruits, sprinkle with sugar and roll in a convenient way.
- The filling will be very tasty if you simmer apple slices in butter and caramelize them with honey.
- If baking from puff pastry with apples is being prepared for a holiday or buffet, you can make baskets and fill the filling with jelly mass.
– a popular baking option, the products are prepared quickly and bake in no more than half an hour, so they can also be served for breakfast. To prevent the puff pastry with apples from falling apart during baking, you can additionally secure the edges with a fork. The base will work either with or without yeast.
Ingredients:
- dough – 500 g;
- sour apples – 3 pcs.;
- sugar – 150 g;
- lemon juice – 10 ml;
- yolk – 1 pc.
Preparation
- Leave the dough to defrost.
- Apples need to be peeled and seeded, cut into small cubes and sprinkled with lemon juice.
- Roll out the dough, cut into rectangles.
- Place a spoonful of filling on one edge of the piece and sprinkle with sugar.
- Cover the pie with the second edge of the dough, and additionally seal with a fork.
- Grease the surface with yolk, bake puff pastries with apples for 20 minutes at 190 degrees.
The apple puff pastry can be shaped like an envelope. To do this, cut the dough into squares and, having distributed the filling in the center of each piece, fasten the opposite corners. You can add dried fruits to the filling: raisins, dried apricots or prunes and sprinkle everything with cinnamon. If desired, add nuts, preferably walnuts.
Ingredients:
- dough – 0.5 kg;
- apples – 2 pcs.;
- sugar – 150 g;
- cinnamon;
- dried apricots and raisins – 20 g each;
- chopped walnuts - 1 handful;
Preparation
- Thaw the dough, roll it out a little and cut into squares.
- Peel the apples, cut into small cubes, mix with dried fruits, nuts, sugar and cinnamon.
- Distribute the filling among the blanks and form envelopes.
- Bake for 25 minutes at 190 degrees.
Beautiful with apples, can be decorated in the form of pies. This method is good when using jam. To get the desired shape, cut out circles and make cuts on two opposite sides. Having distributed the filling in the center of the workpiece, fold the edges overlapping so that the filling falls into the cut.
Ingredients:
- dough – 1 kg;
- thick apple jam – 300 g;
- yolk.
Preparation
- Roll out the defrosted dough a little, cut out circles, make parallel cuts.
- Distribute the filling and form pies.
- Grease the surface with yolk and bake for 25 minutes at 190 degrees.
“Rosettes” made from puff pastry with apples – recipe
Preparing “Roses” from puff pastry with apples is no more difficult than ordinary pies. You need to prepare the apple slices in advance and, if possible, cut them into very thin slices. Yeast dough is ideal, as the products will be more beautiful and crispier. Use red fruits; do not peel them.
Ingredients:
- dough – 500 g;
- red apples – 2 pcs.;
- water – 1 tbsp.;
- sugar – 100 g;
- powdered sugar.
Preparation
- Remove seeds from apples and cut into thin slices.
- Boil water in a saucepan, add sugar and add apple slices, simmer for a couple of minutes. Remove and dry.
- Defrost the dough, cut into strips 3 cm wide and 25 cm long.
- Place slices overlapping each strip, 1 cm apart from the bottom edge.
- Roll the workpiece into a roll, bend the bottom edge, and place the workpiece on a baking sheet.
- Bake puff pastries with apples for 25 minutes at 200 degrees, sprinkle with powder when ready.
Puff pastries with apples are made from ready-made puff pastry in a very simple and original way. The ideal accompaniment for this filling is ground cinnamon; it goes well with fruit. Yeast-free dough is suitable, and it is better to use sour apples: Simirenko, Antonovka or another winter variety.
Ingredients:
- apples – 4 pcs.;
- dough – 500 g;
- cinnamon – 1 tsp;
- sugar – 50 g;
- butter – 20 g;
- yolk.
Preparation
- Peel the apples, cut into cubes, fry in oil for a couple of minutes. Sprinkle with sugar and cinnamon, set aside, let the filling cool completely.
- Roll out the dough and cut into rectangles.
- Spread the filling on one edge of the workpiece, and make 5-6 parallel cuts on the second half.
- Cover the filling with the cut part, seal the edges, brush the top with yolk.
- Bake puff pastries with cinnamon and apples for 20 minutes at 200 degrees.
It’s very simple to prepare the famous ones with apples, the main thing is to form the preparation correctly. To make the apple slices soft, boil them in weak sugar syrup for 3-4 minutes. From half a kilogram of yeast dough, 8 pieces will come out in half an hour. wonderful delicacy.
Ingredients:
- apple – 1 pc.;
- dough – 500 g;
- cinnamon – 1 tsp;
- sugar – 100 g;
- water - 300 ml.
Preparation
- Boil syrup from water and sugar, hold apple slices in boiling liquid for 5 minutes.
- Roll out the defrosted dough, sprinkle with cinnamon, cut out triangles.
- Place an apple slice on the larger part and roll it up.
- Bake for 30 minutes at 190 degrees.
Insanely delicious apple puff pastries can be made in a matter of minutes. To ensure that the products have a pleasant appearance and the filling does not “run away,” use portioned muffin tins. The cottage cheese is filled with all sorts of aromatic flavors like cinnamon and vanillin, and the apples are softened in a weak sugar syrup.
Ingredients:
- dough – 500 g;
- apples – 2 pcs.;
- starch – 50 g;
- vanilla, cinnamon:
- sugar – 50 g (in cottage cheese) + 100 g (in syrup);
- cottage cheese – 400 g;
- egg – 1 pc.
Preparation
- Boil syrup from water and sugar, simmer finely chopped apples in it, strain and dry the slices.
- Cut the dough into squares and distribute into muffin tins.
- Mix cottage cheese with egg, vanilla, cinnamon and starch. Add cooled apples and stir.
- Place the filling into each piece.
- Bake puff pastries with cottage cheese and apples for 25 minutes at 190 degrees.
For a buffet menu, you can make open puff pastry with apples from puff pastry. To make this delicacy you will need small muffin tins. Use yeast dough; during baking, the edges will rise and look very impressive when finished. The filling can be changed at your discretion.
Ingredients:
- dough – 500 g;
- apple – 1 pc.;
- chocolate – 50 g;
- powdered sugar;
- walnuts – 1 handful.
Preparation
- Thaw the dough and cut into squares.
- Place the blanks into molds, leaving the corners outside.
- Place 3 small pieces of apple, broken chocolate and chopped nuts into each basket.
- Bake at 200 degrees for 20 minutes, while still hot, sprinkle with powdered sugar.
Apple puffs made from puff pastry without yeast can look like little tartines. These incredibly tasty, very crispy and crumbly cookies are prepared very quickly; no special equipment or special knowledge of cooking is needed. The result will impress even the most discerning sweet tooth.
Delicious buns made from flaky yeast dough have an incredible aroma of baking, an attractive crust, flirty apple slices and a spicy festive smell of cinnamon and lemon zest. This seemingly ordinary pastry is actually incredibly tasty due to this special combination of cinnamon and apple, but the puff pastry also does its job - the recipe’s buns turn out very airy, flaky, and crumbly.
Today we offer a simple recipe for yeast sweet puff pastry. We will use it to make delicious homemade buns in the oven, sweet and rich. Especially now, during the season of apples and other gifts of autumn, it is very important to learn how to make apple and cinnamon rolls.
For puff pastry you will need yeast. This recipe uses dry active yeast, but you can also use fresh pressed yeast at the rate of 50 grams of yeast per 600-700 grams of flour.
List of ingredients for puff pastry:
- 3 cups of flour + about 70-100 grams for rolling and kneading;
- 90 milliliters of water;
- 140 milliliters of milk;
- 200 grams of margarine, butter or cooking fat;
- 2 eggs;
- 10 grams of dry yeast;
- 0.5 teaspoon of salt.
Please note that this puff pastry recipe does not use sugar. Therefore, there should be enough of it in the filling; you can also sprinkle the finished buns with sugar or powdered sugar on top of the beaten yolk.
As a filling we will use the following products according to the recipe:
- 4 medium sized apples;
- 1 egg;
- 1 teaspoon dry ground cinnamon;
- 2 teaspoons water + 50 ml;
- 1 level tablespoon of flour;
- 4 tablespoons brown sugar;
- If desired, you can add 1 teaspoon of lemon zest or vanilla to the filling.
For any yeast dough, including puff pastry, the components should be at room temperature. Even eggs, if they are taken out of the refrigerator immediately before kneading the dough, need to be dipped in warm water for 1-2 minutes and warmed up a little.
Cooking process
Making delicious buns is not that difficult if you follow our recipe. Let's get started:
- Pour the yeast into slightly warmed water. Heat it to about 40 degrees, immediately add a portion of yeast. Stir until all the grains are dissolved.
- Immediately sift the flour into a large bowl through a sieve (the entire portion). This way it will be enriched with oxygen, become more fluffy, and give the dough more airiness.
- Add salt to the sifted flour; you can also add vanilla sugar.
- Chop the margarine into pieces first separately when it reaches room temperature. Then pour these pieces into flour and grind in your hands or with a knife into crumbs.
- Pour the yolks of two eggs into the water with dissolved yeast, stir with a whisk.
- Add milk there too.
- Pour the flour mixture into the liquid mixture, knead after every 2 tablespoons of the dry part - this way there is less chance that lumps will form.
- Now the dough needs to be kneaded well with your hands until smooth. It shouldn't be dry, but it's not good if it sticks to your hands. In general, puff pastry should have a denser structure than regular yeast dough.
Wrap the resulting lump tightly in cling film or place it in a large plastic bag and place it in the refrigerator for 2 hours. After this, it will be ready to form into buns. This puff pastry recipe is the simplest and is suitable for beginner housewives.
In the classic version of preparation, a special kneading scheme is required - the dough is rolled out into a layer, covered with butter or margarine, folded into an envelope several times, and after each rolling, placed in the refrigerator for several minutes. This dough turns out almost the same as store-bought factory dough, but it requires a lot of time and a lot of experience.
Prepare the filling according to the recipe as follows:
- Wash the apples, remove the skin if it is too hard, and cut out the core with seeds.
- Separately, mix brown sugar, lemon zest (you can also use orange or tangerine zest), and flour.
- Pour water into a frying pan, cut the apples into small cubes or thin strips. Place in boiling water, boil for 5 minutes.
- After this, add water (50 ml) to the dry part and knead a kind of paste. Pour this mixture over the apples, immediately begin stirring vigorously, and reduce the heat to low. Boil the filling for about 4 minutes until it becomes homogeneous and does not resemble jam.
- Now add cinnamon here, you can add vanilla, stir.
- Cool to room temperature.
Let's start forming the buns:
- Roll out the chilled dough into a layer, wrap the rest in film and put it in the refrigerator.
- From this layer, cut out squares of 8 by 8 centimeters (approximately).
- Beat the remaining white from the dough with a fork or whisk until small bubbles form.
- Place about 1 tablespoon of apple filling on one corner of the square. In the second rectangle (half a square), make 3 cuts in the center, but not all the way.
- Wrap half the square over the apples, press down so that the edges stick together, brush the edges with egg white.
- The top of these triangle buns should be brushed with beaten yolk. It can be replaced with strong black tea (brewed in a small amount of water), sugar syrup (1 tablespoon of sugar per 50 milliliters of water) or regular milk. All this is done to ensure that a beautiful golden crust appears on the baked goods during the baking process.
- There is no need to defrost the buns; preheat the oven at 180 degrees in advance. Once you have formed all the triangles, transfer them to a baking sheet (on parchment paper), place in the oven, bake for about 15 minutes until the top is browned.
- It is better to cool the buns on a wire rack to prevent them from becoming damp from condensation. Finished products can be additionally sprinkled with powdered sugar on top.
These puff pastries turn out very beautiful - due to the cuts in the top part of the dough, the filling slightly peeks out and gives off a stunning aroma of cinnamon and lemon zest.
Pies can have different fillings, including fruit, and can also be made from different doughs. Due to the climatic conditions of the country, of all the fruits, pies were most often filled with apples.
It is worth noting that puff pastry pies with fruit filling won the recognition of one Japanese chef - Tayashi (19th century). He was so amazed by the taste that when he returned to Japan, he began baking pies and puff pastry buns, which he called “pies,” making a good fortune from them. It is worth noting that the chef slightly changed the recipe - it also included traditional Japanese products.
Subsequently, any sweet pastries in Japan began to be called “Tayashi”. However, these baked goods are based on the ideas of Russian cuisine - pirozhki.
Baking with apples has become widespread in the country due to the abundance of apple orchards. This is primarily due to the climate of the country - other fruit trees rarely took root and produced a weak harvest. An exception to this rule is the southern regions, where apricots, peaches and other fruit trees are widely grown.
Ingredients
To make puff pastry pies (ready-made), you will need the following products:
- Directly the dough. For 20 pies you will need 500 grams of dough.
- Eggs. Required for coating pies. For 20 pies – 1 egg.
- Apple is the main filling. For 20 pies, take 600-700 grams of apples (after peeling and cutting out the core, approximately 500 grams of product will remain).
- Sugar. Add as desired, the amount of sugar is determined by personal preference. It may not be added at all.
The most delicious puff pastry pies with apples
At the moment, recipes for making apple pies from puff pastry are quite different - each housewife has her own unique recipe.
Therefore, below are step-by-step instructions for preparing pies according to the simplest recipe:
- The filling is being prepared. To do this, wash the apples and then cut out the core and seeds. It is also recommended to peel them (but this is not necessary).
- Next, the apples are cut into small cubes or grated (you can grind them in a meat grinder) - the method of chopping is up to the housewife’s choice. After that, add sugar (to taste) and mix. Some people replace sugar with honey.
- The puff pastry is defrosted (you can put it on natural defrost a few hours before cooking, or in the microwave for 5-10 minutes). There is no point in preparing the dough yourself - the cost will be comparable to buying ready-made dough.
- Next, the dough is cut into squares approximately 7x7 cm. The shape of the blanks determines the shape of the pie (can be cut into circles, diamonds, etc.).
- The filling is laid out on the blanks. For each workpiece you will need a couple of teaspoons (about 2-3 tsp), after which the workpieces are folded into a triangle. It is important to carefully seal the edges during the sculpting process so that the juice does not leak out.
- Next, baking paper is placed on a baking sheet, and the finished pies coated with egg are placed on it. The baking sheet is placed in the oven, which has been preheated. Baking temperature – 180 degrees. Baking time is about half an hour.
Puff pastry buns with apples
You can prepare buns in a similar way. The difference between them and pies is insignificant - they put less apple filling and more sugar in the buns.
You can add cinnamon. They are also baked in the oven for 30 minutes.
So, puff pastry has also gained its popularity due to its ease of preparation. Today, this is one of the most popular types of dough, as it is sold in almost all grocery stores - because it is easy to make. Therefore, it has become more convenient for housewives to purchase ready-made dough rather than prepare it - in terms of price, the cost of the finished dough and the cost of its ingredients (for preparation) are almost the same.
Baking from puff pastry with apple: recipe step by step with photos
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