Home Vegetables Ready puff pastry what to cook. What to cook from puff yeast dough is tasty and simple. Unsweetened puffs with sorrel and cottage cheese

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Ready puff pastry what to cook. What to cook from puff yeast dough is tasty and simple. Unsweetened puffs with sorrel and cottage cheese

For home cooks, baking from puff pastry is a salvation when you want delicious treats, but there is no time to cook. Lush and crumbly products, sweet or snack, will be accepted with delight by all eaters, and the chef will appreciate the recipes for simplicity and affordability.

What to cook from puff yeast dough?

All puff pastry recipes start with defrosting the base. The dough thaws room temperature, if necessary, it is rolled out, but if products are needed more magnificent, this is not necessary.

Any products made from puff pastry will be ruddy if the formed portions are smeared with yolk. Can be used for this sugar syrup or a mixture of egg and milk.
They bake pies (puffs, croissants), cake layers from the semi-finished product, make the basis for pizza and prepare excellent pies - closed or in the form of tarts with open filling.
Baking from ready-made puff yeast dough can be both sweet and snack, the taste of products depends on the chosen filling, while the base itself is fresh.

The simplest and quick baking from puff yeast dough - small pies with filling. The last can be jam, berries, fruits, meat, cheese, or, as in this recipe, cottage cheese. If desired, the products can be made unsweetened by replacing the raisins and sweetener with herbs and spices, a good one will come out. snack option for a quick snack on the go.

Ingredients:

dough - 500 g;
cottage cheese 1% - 300 g;
sugar - 2 tbsp. l.;
raisins - 1 handful;
vanillin;

Cooking

Defrost the dough and roll out a little, divide into rectangles.
Combine cottage cheese with sugar, vanilla and slightly soaked raisins.
Put the filling on one half of the workpiece, cover with the second edge, carefully pinch.
Make slits on top to release steam.
Puffs are baked from puff yeast dough with cottage cheese for 20 minutes at 200 degrees.
Sprinkle the cooled dessert with powdered sugar.

Baking puff pastry pies in the oven is no more difficult than making puffs, the difference is only in the design of the products. It is better to fill such pastries with salty fillings: meat, cheese, ham, the products will be tasty and cold, it is convenient to take them with you to work or school for a quick and satisfying snack.

Ingredients:

dough - 1 layer;
minced meat - 150 g;
hard cheese - 50 g;
salt, pepper, thyme;
yolk - 1 pc.;
sesame.

Cooking

Defrost the dough, cut into 2 portions.
Minced meat in a pan, add spices and salt. Refrigerate before use.
Put the filling on the dough blank, put a handful of cheese, fasten the edges carefully.
Lubricate with yolk, sprinkle with sesame seeds.
Bake for 30 minutes at 190 degrees.

Every home cook will be able to repeat the Austrian recipe by preparing a roll of puff pastry with apple filling. This simplified version of strudel will appeal to every fan home baking. The classic filling, supplemented with nuts, will make up for the replacement of the extract dough with a semi-finished product.

Ingredients:

dough - 700 g;
apples - 3 pcs.;
crushed nuts - 1 tbsp.;
soft butter - 100 g;
breadcrumbs - 2 tbsp. l.;
brown sugar - 2 tbsp. l.;
cinnamon - 2 tsp;
yolk - 1 pc.

Cooking

Defrost the dough, roll out.
Cut apples into small cubes.
Lubricate the layer with soft oil, sprinkle with breading.
Lay out the apples, sprinkle with half of the cinnamon sugar mixture.
Roll up, pinch the edges, make cuts on top.
Grease with yolk, sprinkle with sugar and cinnamon.
Baking strudel from puff yeast dough will last 35 minutes at 180 degrees.
Serve the strudel hot, sprinkled with powder and topped with a scoop of ice cream.

Quickly cooked pizza from puff yeast dough in the oven, the filling is chosen at your own discretion. You can choose the traditional homemade option: meat, sausage, mushrooms and cheese, or make more original dish, applying salted fish, olives and mozzarella. Given that soft cheese melts quickly, the dough needs to be rolled out thinly so that it also cooks faster.

Ingredients:

dough - 400 g;
mozzarella - 150 g;
sauce - 2 tbsp. l.;
slightly salted salmon - 100 g;
smoked tuna - 50 g;
olives - 5 pcs.;
sesame white and black.

Cooking

Roll out the defrosted dough thinly, grease with sauce.
Lay out fish and mozzarella plates.
Sprinkle with olive rings and sesame seeds.
Bake for 15-20 minutes at 220 degrees.

– the perfect solution for a satisfying and delicious breakfast. This is due to the ease of cooking and the variability of fillings. Cheese, jam, chocolate are used as a filling, or they simply grease the workpiece with butter and bake - an excellent treat comes out with a crispy crumbly surface and a delicate crumb. The recipe is for 4 croissants.

Ingredients:

dough - 300 g;
chocolate paste - 4 tsp;
yolk - 1 pc.;
powdered sugar - for decoration.

Cooking

Roll out the dough a little, cut into 4 triangles.
Put a spoonful of pasta on the wide part.
Roll up, put on a baking sheet with parchment, grease with yolk.
Baking croissants from puff yeast dough will last 25 minutes at 190 degrees.
Sprinkle lightly warm croissants with powdered sugar.

Everyone's favorite from yeast puff pastry with sugar. Preparing a delicacy is very simple at home, it is important to correctly arrange the workpiece: roll the layer with a roll on both sides towards each other, then cut into thin segments. In order for the workpiece to be cut well, it is tedious to freeze it a little.

Ingredients:

puff pastry- 500 g;
soft butter - 100 g;
brown sugar - 3 tbsp. l.;
cinnamon - 2 tsp

Cooking

Roll out the dough thinly, grease with soft butter.
Combine sugar and cinnamon, sprinkle layer.
Rolled up on both sides with rolls, wrap with foil, put in the freezer for 15 minutes.
Cut into 1 cm thick segments.
Bake for 15 minutes at 200 degrees.

Sweet pastries made from puff yeast dough are many options that are easy to implement on home kitchen. The famous sticky ones will conquer every sweet tooth, and the amazing sour cream filling it comes out so delicious that all eaters will add it to any dessert or just eat it with tea.

Ingredients:

dough - 1 kg;
soft butter- 100 g;
cane sugar - ½ tbsp.;
cinnamon - 1 tbsp. l.;
sour cream - 200 ml;
white sugar - 2 tbsp. l.;
vanillin - ¼ tsp;
rum - 2 tsp

Cooking

Roll out the dough a little, grease with soft butter.
Sprinkle with cane sugar and cinnamon mixture.
Roll up tightly, cut into segments, 2 cm thick.
Lay out in a form close to each other.
Bake for 35 minutes at 190 degrees.
Mix sour cream with sugar, vanilla and rum.
Pour cream over ready-made hot rolls, leave for 30 minutes to soak.

The famous pastry made from puff pastry is "Napoleon", which is prepared at home in just an hour, not counting the time for impregnation. You can choose a classic custard cream or mix condensed milk with butter, it will also come out very tasty and not troublesome. About 5-6 small cakes come out of 1 kg of dough.

Ingredients:

dough - 1 kg;
oil - 120 g;
sugar - 200 g;
milk - 2 tbsp.;
eggs - 3 pcs.;
flour - 2 tbsp. l.;
vanillin - ¼ tsp

Cooking

Roll out the dough, divide into cakes, bake until golden brown, cool.
Separately bake the trimmings and grind into crumbs.
Beat eggs with sugar, vanilla, add flour, then milk.
Cook cream until thickened.
Cool the cream to a warm state, add soft butter, beat.
Soak the cakes with cream, sprinkle with crumbs.
A puff pastry cake should be soaked with cream for at least 3 hours.

Quick, easy and hassle-free baked in the oven. All that is needed to implement the recipe is a frozen semi-finished product, ordinary sausages and a yolk for lubricating products. A budget option that will be appreciated by those who are always in a hurry somewhere. To use 1 layer of puff pastry, you need only 4 sausages.

Ingredients:

dough - 1 layer;
sausages - 4 pcs.;
yolk - 1 pc.;
sesame - 1 tbsp. l.

Cooking

Defrost the dough, roll out.
Cut into strips, 1 cm thick.
Wrap the sausage around the dough in a spiral.
Put on parchment, grease with yolk, sprinkle with sesame seeds.
Bake for 20 minutes at 180 degrees.

You can cook with minced meat traditional way without bothering with the design. But the “Snail” with filling and sour cream and cheese filling will look much more original. Minced meat should be supplemented with onions, carrots, sweet and hot peppers, fried mushrooms are also suitable.

Puffs are tasty and fast. Puff pastry products are very popular all over the world: pastries and cakes have glorified Austrian cuisine; classical sweet pastries made from puff pastry, loved by the French, savory puffs with meat fillings very popular in Germany. Puff pastry is a wonderful invention for making dozens of different desserts or fast food. For any puff, you only need the dough itself and the filling. Puff pastry dishes are prepared extremely quickly, they can be made even when it seems that there is absolutely no energy, no time, no desire for baking. Let's try to check?

We have two options: buy ready-made dough or make it yourself. The first option is suitable for those who are in a hurry or lazy, the second is ideal for those who love to cook. Both options have clear pros and cons.

Option fast, shop. Puff pastry has been sold in stores for many years, and everyone is used to it as the only option. It is really convenient: you need to defrost the finished dough, roll it out, wrap the filling - and you can bake. It actually takes 10-15 minutes to prepare the dessert, and the oven bakes for another 10-15 minutes without our participation. Fast and easy.

The less fast option is homemade dough own cooking.

So,

Ingredients:
500 g flour
375 g butter,
250 ml of water
salt on the tip of a knife.

Cooking:
Sift flour together with salt (for 500 g you can take 1-2 teaspoons), melt a piece in 75 g of butter. Leave the rest of the oil in the refrigerator. Carefully pour water into the flour, then butter and knead the dough. Place on a floured surface and knead for 1-2 minutes. Wrap the dough in cling film and refrigerate for 40 minutes. Break the cold butter with a rolling pin to a thickness of 1 cm. Make a cross-shaped deep cut on the dough and open it like a flower. Do not touch the middle, but roll out the “petals” thinner. Put butter in the center and fold the “petals” into an envelope. The butter should be completely covered by the dough. Dust the dough with flour, beat off a little with a rolling pin and roll into a rectangle of the same thickness. Roll in one direction only! Fold the rectangle in three, beat off again, press the edges, dust with flour and roll out again in one direction. Then fold 3 more times, beat off and roll again. Wrap the dough in cling film and refrigerate for an hour. Repeat this operation 2 more times with a “rest” in the refrigerator for 1 hour. Ready dough can be made with a margin and frozen.

On this, you can consider the preparation completed and start creativity. For convenience, we divide all the puffs into sweet and unsweetened (this is where the absence of sugar in the dough came in handy). It’s easier to write that you can’t put puffs in puffs than to list thousands of options for toppings. It can be any fruits, nuts, vegetables, cottage cheese, dried fruits, jams, meat, minced meat, chocolate, fish, mushrooms - whatever. There is only one rule, or rather a recommendation - the filling should not be too wet and there should not be a lot of it.

It is not necessary to sweeten the dough itself, let it remain universal, you can sweeten the puff on the outside by sprinkling with sugar or powdered sugar. There are really a lot of options for sweet puffs, good puff pastry turns out to be crispy, airy, goes well with sweet stuffing and delicious even without it.

Let's start with a simple one, that is, puffs without fillings. The well-known "tongue" - a piece of puff pastry, smeared with egg yolk and sprinkled with sugar, is amazingly suitable for tea or coffee. Tip: try to make the "tongues" very tiny, "one bite", then it will be convenient to dip them in jam or honey and not use sugar. So let's get started. Don't forget to preheat your oven. Roll out the dough, cut into small strips. Moisten a baking sheet cold water and lay out the pieces of dough. Place the baking sheet in the refrigerator for 10-15 minutes, then immediately in hot oven. Bake at 200 degrees for about 10 minutes. Cool and serve with tea. If there is no jam or anything sweet, after rolling, sprinkle the tongues smeared with egg yolk with sugar.

A little more difficult, but just as easy to make puffs with filling. You have already noticed that for the best lamination effect, a temperature contrast is required, for which we keep the dough in the cold, and then quickly transfer it to a preheated oven. This maneuver allows you to achieve fluffiness and better separation of the dough into layers.

Forms for puffs with filling, you can choose any. The easiest way is a square of dough folded into a triangle. It is better not to overdo it with the filling, the edges should be well pinched, and everything will turn out great. If the filling is sweet enough, you can not sprinkle sugar on top. Contrast unleavened dough and sweet filling tastes very good with unsweetened black tea. Another simple way to place the filling is to roll out the dough into a large square or rectangle 5-6 mm thick and lay out a thin layer of filling, such as jam or cheese. Leave some room on the edge for a tuck. Then roll up, cut and bake at 200 degrees for 10-15 minutes.

Puff pastry is used in classic Austrian desserts and in the preparation of the Napoleon cake, but the traditional English inverted Apple pie For sure, those who love apple charlottes will like it.

Ingredients:
250 g puff pastry,
100 g sugar
1 egg
3 apples
20 g butter,
1 teaspoon of milk
½ teaspoon ground ginger,
ground almonds, vanilla or vanillin - to taste.

Cooking:
In a round heat-resistant form with a diameter of about 20 cm, mix sugar, vanilla and 100 ml of water. Bring to a boil and simmer until caramelized (do not stir under any circumstances, otherwise the caramel will crystallize and burn firmly to the bottom of the mold). Cut the apples into slices, remove the seeds, transfer to a mold and gently roll in caramel. Add oil and cook for a few more minutes. Sprinkle with ground almonds and remove from heat. Roll out the dough to a thickness of 3-4 mm and cut out a circle with a diameter larger than the diameter of the mold. Carefully place the dough on top of the apples, tucking the edges in like a blanket. The surface of the dough can be greased with an egg-milk mixture. Bake at 190 degrees for about 20 minutes. When browned, remove, let cool slightly and invert onto a plate with the apples up (carefully, the caramel is very hot!). Serve hot.

By the way, about the thickness of the filling. It should be equal to or slightly less than the thickness of the dough. It is better to make many small puffs with little filling than one big one with the risk of the dough not rising.

Puff lovers will be surprised to learn that their favorite strudel is not always made with puff pastry, and the dish itself can be savory. Strudels are prepared in all German-speaking countries and even a little in neighboring countries, such as the Czech Republic or Hungary. Most often, the dough in them is puff, and the filling is fruit, but there are options from sausages, sauerkraut, potatoes, fried vegetables, meat, liver and God knows what else. We will opt for apple strudel, this is the simplest and most familiar version of the famous Austrian dessert. Let's not forget that in the original strudel is prepared from a simple yeast-free, but very thin dough, and puff is the influence french cuisine, although it will be delicious in both cases.

Ingredients:
250 g unsweetened puff pastry,
500 g sour apples,
100 g sugar
50 g ground crackers,
50 g raisins,
1 teaspoon olive oil
lemon, cinnamon, salt - to taste.

Cooking:
Peel and cut the apples very thinly, mix with raisins, cinnamon and sugar. Fry crackers in olive oil until golden brown. Roll out the dough very thinly, put on a towel, sprinkle lemon juice and sprinkle with breadcrumbs. Spread the apple-raisin mass over the surface, leaving a strip without filling to hold the layer together. Roll up the dough using a towel. Fasten in a place where there was no filling, pinch the edges. Preheat the oven to 200˚C in advance. Bake on a pre-greased baking sheet for 30 minutes. Ready strudel is served warm, sprinkled with powdered sugar.

By the way, puff pastry is a “recent” invention and appeared in France in the 17th century. It is generally believed that it was influenced by Greek cuisine and in particular the phyllo dough used in the production of baklava and other dishes where layering is important. There is a similar dough in the Middle Eastern and Maghreb cuisines, but it is made by a completely different method - no butter is used in the dough, the layers are rolled out very thinly, and the layering is provided by the mechanical addition of the rolled dough sheets. The use of butter as an exfoliating force is an invention of the French and in the tradition of common European culinary principles. Uninitiated in the sacrament of cooking Maghreb puff desserts French puffs seem very complicated, but only until they see the process of making Arabic puff pastry.

Unsweetened puffs can be made with cheese, ham, meat and minced meat, fish, mushrooms and vegetables. In addition to the fact that the filling must be handled with the same care as in the case of sweet options, the filling should be prepared, given that the puff is baked for only about 10 minutes. All meat, fish, vegetable and other fillings that require processing must be brought to half-cooked. In order not to take risks, you can cook the meat until fully cooked and not give it a single chance to be undercooked in a puff. classic dish from unsweetened puff pastry - this is kulebyaka. By the way, a sample of real Russian cuisine, successfully combined with French royal cooking (yes, kulebyaka, of course, was also prepared in the original from yeast-free dough).

Roll out two strips of puff pastry 15-30 cm long and 5 mm thick. One is 10 cm wide, the second is 20. Place small savory pancakes on a narrow one, on top of which place pieces boiled fish layer 6-7 cm wide, and on top - pieces of smoked or salted fish ( smoked salmon or salted salmon). Close the filling with pancakes and then with a wide strip of puff pastry, which is crimped around the perimeter. Lubricate the surface with an egg and make punctures to release steam. Put in the oven for 40-50 minutes at a temperature of 190 degrees.

Puffs can also be vegetable. In this case, you can give them any taste - from sweet for dessert (for example, with a filling of zucchini or pumpkin), to a neutral or bright taste, saturated with aromas of spices and seasonings. A typical example of a neutral puff is a pie stuffed with potatoes with mushrooms and dill, and if the potatoes are replaced with chicken and bright colors are added Indian spices, then the puff turns into a completely different dish. The neutrality of the test in both cases is only at hand.

In any case, whatever the filling, be moderate in relation to the dough and do not be afraid to experiment - you can bake puffs with several fillings, different sizes and shapes at a time. Have fun experimenting!

If you start choosing from what can be prepared from puff pastry, then you can really get lost in the variety of recipes and cooking methods. As a rule, these are pastries, but it is possible to make products and treats both dessert and hearty, and snack bars for buffet tables.

What can be done with puff pastry?

When choosing which puff pastry products will be on the table, you need to proceed from what base is used: yeast or not. The quality of the treat and its appearance depend on this.

Almost any pastry is prepared from yeast: cake layers, most pie options, cheese sticks, cinnamon rolls.
Puff pastry snacks can be filled with any fillings. The base does not have a bright taste, therefore it is combined with spicy sauces and spicy or sweet fillings.
To prepare any puff pastry dish, you can use a purchased semi-finished product. It must be thawed at room conditions without removing it from the package and without using appliances: oven or microwave.

Delicious and fluffy puff pastry puffs with fillings in the form of bagels or croissants - an excellent baking option for hastily. Chocolate is proposed as a filling in this recipe, it can be used as thick jam, and cheese, and chopped fruit, and marmalade or cream (custard or chocolate). For a ruddy surface, the top of the formed puff is smeared with yolk and sprinkled with sugar (if the baking option is sweet).

Ingredients:

yeast puff pastry - 1 kg;
chocolate bar;
marshmallow - 100 g;
yolk - 1 pc.;
milk - 2 tbsp. l.;
cane sugar - 2 tbsp. l.

Cooking

Cut into triangles.
Put a piece of chocolate and 1 pc. on the wide part of the workpiece. marshmallow.
Roll up rolls. Leave on the baking sheet for 15 minutes.
Mix the yolk and milk, grease the blanks, sprinkle with cane sugar.
Bake for 30 minutes at 190 degrees.

Cake "Napoleon" from puff pastry - as close as possible to classic recipe. The dessert is prepared in two stages - first, the cakes are baked, then soaked in a pre-prepared custard. The latter can be changed to your own taste, condensed milk with butter, sour cream or butter cream. It is important to leave trimmings or one cake that needs to be crumbled on the surface of the finished cake.

Ingredients:

without yeast dough- 1 kg;
milk - 2 tbsp.;
sugar - 1 tbsp.;
egg - 1 pc.;
vanilla sugar - 1 sachet;
flour - 1 tbsp. l.;
butter - 70 g.

Cooking

Thawed dough, roll out a little, cut into cakes of the same size.
Bake 15 minutes. Cool down.
Combine the egg with sugar, flour.
Gradually add milk, stirring so that lumps do not form.
Put on fire, cook until thickened, but bringing to a boil. Cool down a bit.
Throw soft butter, beat with a mixer. Cool completely.
Soak the cakes with cream, sprinkle with crumbs, let it brew for at least 2 hours.

Choosing from what can be prepared from puff pastry, you should definitely stop at the strudel recipe. This is amazing delicious dessert, which can be prepared in a lazy way, without resorting to cooking the classic pull-out dough, which requires some culinary skills. The classic apple filling can be supplemented with dried fruits soaked in aromatic alcohol, cinnamon and cane sugar, which will add a caramel flavor to the treat.

Ingredients:

puff pastry - 500 g;
apples - 4 pcs.;
butter, softened - 50 g;
crumbled cookies - ½ tbsp.;
nuts and dried fruits - ½ tbsp.;
cane sugar - 3 tbsp. l.;
cinnamon - 1 tsp;
yolk - 1 pc.;
milk - 1 tbsp. l.

Cooking

Roll out the defrosted dough quite a bit.
Cut apples into cubes, put in a bowl, sprinkle with cinnamon, mix.
Grease the dough with soft butter, sprinkle with crumbs.
Put apples, sprinkle with cane sugar.
Distribute nuts and dried fruits.
Roll up a tight roll of puff pastry, grease with egg-milk mixture.
Bake for 45 minutes at 190 degrees.

Unsweetened puff pastry pie with minced meat - very original snack, which can be served for a special occasion. Chicken goes well with mushrooms, any kind of cheese, herbs and all kinds of spices, so every time you use one recipe, you can create treats with a variety of tastes. The meat must be prepared in advance: scroll and fry.

Ingredients:

yeast dough - 500 g;
breast fillet - 700 g;
gouda - 100 g;
greens - 20 g;
turmeric - 1 tsp;
dried chili - 1 tsp;
onion - 1 pc.;
sweet pepper - ½ pcs.;
salt pepper;
yolk;
sesame seeds for sprinkling.

Cooking

Defrost the dough. Divide into 2 parts, put one on a baking sheet, the second will be for decoration.
Scroll the meat through a meat grinder, fry in oil with onions and peppers.
Season with salt and spices, mix and refrigerate.
Put the filling on top of the cake, sprinkle with cheese.
Dye with dough, grease with yolk and sprinkle with sesame seeds.

If there is no idea what can be prepared from a plate of puff pastry, there is a great option that both children and adults will appreciate - these are the Ears cookies. It is not difficult to make it, you will need a yeast-free semi-finished product, cane sugar and cinnamon, then it is a matter of technology, according to which the well-known treat is formed. To carefully cut the blanks, the rolls need to be cooled, wrapped in a film, for half an hour.

Ingredients:

dough - 500 g;
cane sugar - 4 tbsp. l.;
cinnamon - 2 tbsp. l.

Cooking

Mix sugar and cinnamon.
Spread 2/3 of the sugar mixture on baking paper, put the rolled out layer of dough on top, roll it again so that the sugar sticks to the bottom of the cake.
Sprinkle the remaining cinnamon sugar on top.
Roll up a tight roll from both sides towards each other.
Cool the workpiece by wrapping it in a film for half an hour. Cut into cookies, 0.5 cm thick.
Put the "Ears" of puff pastry on a baking sheet and bake for 15 minutes until golden brown, at a temperature of 200 degrees.

Considering that baked in the oven is a homemade option, you can fill the dish without adhering to verified standards and recipes. For a large family pizza, you only need 500 g of yeast dough, salami and canned champignons. Any hard cheese and mozzarella will do, which will give the filling a creamy flavor and viscosity.

Ingredients:

yeast dough - 500 g;
salami - 200 g;
marinated champignons - 200 g;
pitted olives - 50 g;
cheese - 200 g;
mozzarella - 100 g;
mayonnaise - 3 tbsp. l.;
tomato sauce - 4 tbsp. l.;
sweet pepper - 1 pc.;
tomatoes - 2 sh.

Cooking

Roll out the dough, put on a baking sheet, grease with tomato sauce.
Distribute sausage slices and mushroom.
Drizzle with mayonnaise.
Distribute half rings of pepper, mugs of tomatoes, lay out mozzarella, chopped olives.
Grind everything with cheese, bake for 30 minutes at 1200 degrees.

A very original appetizer for a buffet table - with sausage. The dish is prepared incredibly quickly and simply, and it tastes incomparable, many times better than the usual sandwiches. About 12 pieces will be obtained from a half kilogram of dough. original food. For the filling, take boiled sausage, and smoked and salami.

Ingredients:

puff yeast dough - 500 g;
sausage - 200 g;
cheese - 100 g;
tomato sauce - 2-3 tbsp. l.

Cooking

Roll out the dough a little, cut into strips, 3 cm wide.
Cut the sausage into semicircles, cheese into thin slices.
Lubricate the strips with sauce, put the sausage in a row, cheese on top.
Roll up the rolls, put on a baking sheet.
Bake for 30 minutes at 200 degrees.

Simple recipes from puff yeast dough, as a rule, do not involve complex molding and fillings. - one of those snacks that you want to cook every day and serve with any dish: first, hot or enjoy a treat with tea. For more flavor, use sesame seeds to sprinkle products.

Ingredients:

dough - 500 g;
hard cheese - 400 g;
yolk - 1 pc.;
sesame;
butter, soft - 70 g.

Cooking

Roll out 2 identical layers, grease one with softened butter.
Sprinkle with grated cheese, cover with a second layer of dough, press down.
Cut into strips 10-15 cm long and 3 cm wide.
Twist each strip to form a spiral.
Put on a baking sheet, grease with yolk and sprinkle with sesame seeds.
Bake for 30-35 minutes at 180 degrees.

"Snail" - beautiful and very puff pastry. Preparing a treat is a pleasure, given the availability of ingredients and their minimum quantity. If the berries are used frozen, it is necessary that they thaw and strain the juice, if necessary, sprinkle the cherries with starch. Considering that the dough is unleavened, I am a sour berry, it is necessary to sprinkle the cake on top with powder, it will balance the final taste.

Ingredients:

sugar - 30 g;
starch - 1 tbsp. l.;
yolk - 1 pc.;
cherry - 600 g;
dough - 500 g;
powdered sugar.

Cooking

Dry the cherries, breaded with starch.
Roll out the defrosted dough, cut into strips 5 cm thick.
Put the berries in a row, sprinkle with sugar, fasten the edges.
Put the blanks in a circle (spiral) in the form.
Lubricate with yolk, bake for 35 minutes at 190 degrees.
Sprinkle the cooled cake generously with powdered sugar.

A delicacy familiar from childhood - which is not at all difficult to cook at home. If there are no metal molds in the form of cones at hand, you can make them from foil. Cream puff pastry is made from whipped egg whites with powdered sugar. To fix the filling, and additionally decorate the cake, nut crumbs, which are sprinkled with a wide part of the product, will help.

Ingredients:

dough - 500 g;
squirrels - 4 pcs.;
powder - 2 tbsp.;
nut crumb - ½ tbsp.

Cooking

Roll out the dough, cut into strips 1 cm thick.
Overlap with strips of cone shape. Bake for 20 minutes at 200 degrees.
Beat egg whites until stiff peaks, sprinkling powder.
Fill the cooled blanks with cream using a pastry bag.
Dip the hole into the nut crumbs.

Sweet pastries made from puff pastry are striking in the variability of recipes, even the famous Cinnabon can be adapted to the use of such a base. The cream is used at will, it is prepared from mascarpone and cream whipped with powdered sugar. It is better to add brown sugar to the filling so that the taste comes out more original and caramel.

Puff pastry today can be found in every nearby supermarket. It is indispensable when you need to quickly and effortlessly cook this or that pastry, and the most diverse. No wonder many housewives always keep frozen dough in the refrigerator in case, known as "guests on the doorstep."

What can be made from puff pastry? Lots of different goodies! From simple puff "tongues" to amazing cake"Napoleon" - puffs, tubes, "envelopes", "corners", "roses"; pastry stuffed with apples, cottage cheese, cheese, sausage, jam, chocolate, custard! This is the richness of variations concealed in recipes from purchased puff pastry.

All puff pastries should be baked on a baking sheet sprinkled with flour, or covered with parchment for baking, at a temperature of 200-220ºС. Readiness is easy to find out: baking is stratified, acquiring a golden color.

1. Puffs "Bows"

Roll out puff pastry 1 cm thick, cut into strips about 10 cm long, 3-4 cm wide. Twist in the middle to make a “bow”. Bake, transfer to a plate and sprinkle with powdered sugar.

2. Puffs "Ears"

We roll out the dough 0.5 cm thick, sprinkle the cake with cinnamon sugar and fold the right edge first, then the left one with a roll to the middle of the cake. It turns out a double roll. We cut it into pieces 0.5 cm thick, lay out the “ears” on a baking sheet covered with parchment, and bake until cooked.

3. Puffs "Corners"

We cut the dough into squares, in the middle of each we lay out a non-liquid filling: pieces of apples, cherries, cottage cheese, or boiled eggs with green onions, or mushrooms fried with onions. We bend the squares of dough diagonally to make a triangle, and press along the perimeter with a finger, stepping back 1 cm from the edge: then the filling will not “run away” during baking, and the edges of the “corners” will delaminate beautifully.

4. Puffs "Roses"

Can be made sweet or snack. Having rolled out the dough with a thickness of 0.5 cm, cut the cake into strips 15 cm long, 3 cm wide.

On the dough we lay thin semicircular slices of apples sprinkled with cinnamon sugar, or boiled sausage- so that the edges protrude slightly above the dough, - and roll the dough into a roll. We fasten the roses with toothpicks and bake until golden.

You can sprinkle strips of dough with grated cheese or poppy seeds, then roll up - you get puff "snails".

5. Cheese sticks

Cut the cake 1 cm thick into strips, grease with a beaten egg, sprinkle with grated cheese. You can sprinkle with cumin or sesame seeds.

6. Puff pastries

Having rolled out the dough into a 0.5 cm cake, cut out circles with an inverted glass or glass. We impose the filling, for example, boiled chicken fillet chopped and mixed with fried onions. We pinch the pies, press them a little, put them on a baking sheet with the seam down and bake until light golden.

7. Puffs "Tubules"

To cook them, you will need special metal baking cones. We wind strips of dough 1 cm wide on them, slightly overlapping, and bake. Remove the finished cooled tubes from the cones and fill with cream: creamy, custard or protein.

8. Puffs "Croissants"

Roll out the dough into a circle 0.5 cm thick and cut into triangular segments, as for bagels. We put a non-liquid filling on the wide edge: berries, a piece of jam, nuts with raisins and honey, a piece of chocolate - and turn from the wide end to the narrow one. Dip the top side of the croissant into the beaten egg, then into the sugar. Put on a baking sheet and bake until golden brown.

9. Spiral cake

As an alternative to small puffs, you can bake a large, spectacular layered cake! Roll out the dough 0.5 cm thick, cut into long, narrow strips (5 cm wide, the longer the better).

In the middle of the strips put the filling: grated cheese, mushrooms, minced meat. We pinch the edges and lay the resulting "tubes" with the filling in a spiral shape. Can you make a pie with different fillings by alternating them. Brush the top of the pie with beaten egg, sprinkle with sesame seeds or caraway seeds. We bake at 180-200 C until golden brown.

10. Napoleon

The most delicious and favorite puff pastry recipe! We roll out the dough into cakes 2-3 mm thick, according to the size of the baking sheet (and so that the thin cake does not tear, it is more convenient to roll it out immediately on floured parchment), pierce the cakes in several places with a fork and bake every 15-20 minutes. Finished cakes take it out, let it cool, give it an even shape. Fold the cut edges into a bag and walk with a rolling pin, you get crumbs for sprinkling the finished cake. We coat with custard, sprinkle the cake with crumbs and leave to soak for 3-4 hours.

Based on these tricks with the test - fantasize! Below are more recipes for you. Change toppings and shape!

Puffs with cottage cheese, cheese and berries

Hard cheeses are traditionally used in savory pastries and less often in sweet ones. This recipe for puffs from ready-made puff pastry suggests combining moderately spicy cheese with tender cottage cheese and sour berries for the filling. Lingonberries, cranberries, red currants are suitable both fresh and frozen.

Thanks to the cheese, the filling of the pies acquires some ductility, and the characteristic flavor of the selected product is transferred to the baked goods. Ready-made puff pastry, a third of a bag of red berries, 40 minutes for the whole process - and airy, crumbly pies with a slightly caramelized crust and fragrant core line up in a seductive slide on the dining table. Such puffs are flying fast!

Ingredients for making puffs:
Puff pastry - 500 g; cottage cheese - 200 g; hard cheese - 150 g; sugar - 70-100 g; sour cream - 50 g; berries (cranberries / lingonberries / red currants) - 70-100 g; powdered sugar

1. Rub cottage cheese with sugar and sour cream until smooth.
2. Add, without defrosting, berries and large pieces of cheese - mix until evenly distributed.
3. Unroll the thawed dough roll on a floured surface, roll out lightly, achieving a layer thickness of about 3-4 mm. Cut into equal pieces of square or rectangular shape.
4. Put the berry-curd-cheese filling in the center.
5. Fasten the opposite edges as you wish. For example, in the form of samsa - triangles. But the molding of the pies will not affect the taste and is chosen at the request of the baker.
6. Laying the seams down on a baking sheet with parchment, grease the puffs with water.
7. Place to bake at a temperature of 180 degrees for 20-25 minutes.
8. After cooling, sprinkle puffs with curd cheese filling and sour berries with powdered sugar. Sweet tooth can be served with berry sauce.

Apple strudel

Strudel is a crispy puff pastry roll with a sweet filling. The taste of this dessert is familiar to many, but not everyone can cook strudel at home so that the filling does not leak out during the baking process, but remains inside the roll. The secret of making strudel from ready-made puff pastry in the oven can be found in this recipe.

Ingredients:
Plate (250 g) puff pastry; large apple or 2 medium ones; a tablespoon (with a slide) of flour; 4 tbsp. l. Sahara; -2 tbsp. l. bread crumbs; - 1/3 cup kernels walnuts; - half a teaspoon of cinnamon (add if desired); -1 chicken egg.

Cooking process:
1. We release the core and peel of the apple, and then cut it into medium-sized cubes.
2. Put the chopped apple in a cup and add flour, half sugar and cinnamon to it. This spice gives a spicy flavor that not everyone likes, so it is added as desired. Mix everything well and set aside for 20 minutes. During this time, the apples will give juice and become slightly moist.
3. Mix in another cup walnuts, which are not crushed too finely, breadcrumbs and the remaining half of granulated sugar.
4. Roll out the thawed puff pastry plate with a rolling pin on a table dusted with flour. It is necessary to obtain a thinner layer of rectangular shape. We spread the nut mass in the center. An empty dough should remain along the edges of the filling, not inferior in width to the nut layer.
5. Distribute the apple mass over the nuts.
6. Now carefully wrap the roll. First we bend one side, it should completely cover the filling, and then the second side.
7. In order to hold the wrapped edges firmly, they can be lightly moistened with water before forming the roll. Then they will stick together and not turn around when baking.
8. Turning the edges of the roll down, transfer it to a baking sheet covered with baking paper and grease with a beaten egg until foamy.
9. We make cross cuts on the dough with a knife and once again go through them with egg grease. When baking such a strudel, the filling will never leak out, flour and breadcrumbs will hold Apple juice inside the roll.
10. Bake the strudel at 180 degrees. The roll can be considered ready as soon as it acquires a ruddy and appetizing appearance. Let the strudel cool down a bit and, cutting the roll into pieces, enjoy its juicy apple flavor.

Puff snack bars

A recipe for lovers of express baking - snack puffs from a purchased ready-made semi-finished dough filled with salted cottage cheese.

Ingredients:
Puff pastry - 500 g; cottage cheese from 9% - 200 g; eggs - 1 pc. + yolk;
greens - 1/3 bunch; sesame seeds (black grains) - 2 tbsp. l.;
salt.

Cooking process:
1. The dough, according to the instructions, is defrosted at room temperature. For the filling, choose enough fatty cottage cheese, which is mixed with one egg. If a fermented milk product too wet, add only the yolk.
2. Finely chop clean fresh herbs - in our case, juicy parsley, add to the curd and egg mass, salt to taste and bring the composition to uniformity.
3. First cut the thawed puff pastry sheet into three longitudinal strips of the same width, then divide each blank into three equal squares. At the same time, we do not thin the layer - we keep the original thickness so that the flour shell turns out to be multi-layered.
4. We spread the filling on half of the blanks / squares, cover with the other half.
5. You can form either a square or a triangle. Pinch the edges around the perimeter with the tines of a fork.
6. We place the puffs on oiled parchment - keep a small distance, grease with egg yolk diluted with water (or milk).
7. Sprinkle with black sesame seeds of contrasting color and send to the oven preheated by that time - bake snack puffs at a temperature of 180 degrees for about 25-35 minutes.

Puff pastry succulents

Juice Ingredients:
300 g of ready-made puff pastry; 200 g of cottage cheese; 70 g of sugar; 25 g flour; yolk of 1 egg; 8-20 cherries; 1 st. l. powdered sugar

Cooking process:
1. To prepare the filling for succulents, mix cottage cheese with sugar, yolk and flour. The succulent stuffing is ready.
2. Roll out the defrosted dough into a layer about 2 mm thick.
3. Using a glass with a diameter of 8-9 cm, squeeze out circles.
4. On one half of the cut out cakes, put one tablespoon with a slide of curd filling. Cover the cottage cheese with the second half of the dough.
5. Press a cherry into the filling of each succulent from the side. Transfer the succulents to a parchment-lined baking sheet and brush with sweet water.
6. Place the juicers in a preheated oven and bake at 200 degrees for 20-25 minutes. Cool the finished succulents, then sprinkle with sifted powdered sugar.

Puff pastry with mozzarella and tomatoes

This puff pastry pie should please lovers of gourmet Italian cuisine, and even a novice in cooking can bake it. The recipe uses purchased ready-made yeast-free dough, however, with the same success, the cake can be baked with yeast puff pastry. Mozzarella can be replaced with any easily melting cheese, and cherry tomatoes with other small varieties of tomatoes.

Ingredients:
300 g puff (preferably yeast-free) dough; Mozzarella; cherry; 2 heads of onions; dry basil.
Yield: 2 rectangular pies

Cooking process:
1. Prepare the ingredients for the filling: cut the mozzarella into thin sticks or squares, cut the cherry tomatoes in half, chop the onion into rings.
2. From a plate of puff pastry, roll out two rectangles (about 12x30 cm) 4 mm thick.
3. Place the onion rings evenly on top of the dough layers.
4. Place mozzarella sticks tightly on top, sprinkle with dry basil.
5. Arrange cherry halves in 2-3 rows on top (cut down).
6. Bake the pie in a preheated oven at 200˚C for about 30-35 minutes until golden brown.

Pie open with champignons and cherry tomatoes

Prepare for the dinner table open pie with champignon mushrooms and cherry tomatoes. Flavored with garlic and rosemary, the puff pastry is a thin, crumbly base for a platter that is easy to modify. The recipe does not require culinary skills, the result is always excellent!

Ingredients:
Semi-finished dough (puff) - 450 g; champignons - 150 g; cherry tomatoes - 8-9 pcs.; garlic - 3-4 teeth; rosemary - a handful of needles;
olive oil - 2-3 tbsp. l.; salt; pepper.

Cooking process:
1. We do not roll out the thawed dough with a rolling pin - we leave a layer of the original thickness so that when baking, the edging of the cake turns out to be multi-layered. We immediately lay out the rectangular semi-finished product on a baking sheet with parchment.
2. Lubricate around the perimeter olive oil, sprinkle with salt and ground pepper. To enhance the taste, they are also flavored with various dried herbs.
3. Scatter most of the rosemary leaves.
4. Next - garlic cloves chopped into thin slices. Garlic-rosemary tandem is great for baked vegetables, snack pies, puffs, muffins.
5. Spread the mushroom slices evenly with the next layer. Grind champignons can be both small, medium cubes, and halves, quarters, longitudinal plates.
6. On champignons we place miniature cherry tomatoes. We leave the stalks on the fruits for a kind of decor.
7. Finishing touch- add a pinch of spices, the remains of rosemary, a few drops of oil and put in a hot oven for 20-25 minutes. We bake our open pie with champignons and cherry tomatoes at a temperature of 190 degrees.

On a note! For puff closed pie very delicious stuffing, is a boiled chopped egg and chopped green onions.

Puffs with lemon-mint cottage cheese

For these puffs, cottage cheese is used, prepared in a special way. Freezing kefir (% fat content at the discretion) to a solid state, and then defrosting at room temperature, we get a very tender homogeneous cottage cheese, not inferior to expensive foreign analogues. For flavoring, add natural ingredients - mint and lemon zest.

Ingredients:
Yeast-free puff pastry - 300 g; cottage cheese at the exit - 200 g;
mint - 2-3 branches; powdered sugar - 50 g; lemon zest - 1 tsp;
lemon concentrate (to enhance the taste and optional) - 1-2 drops.

Cooking process:
1. After rinsing under water, we tear off the mint leaves from the hard stems, pour boiling water over it - steam for 5-7 minutes.
2. We do not roll out the thawed puff pastry so that the layer becomes lush and multi-layered during baking. We cut, for example, round blanks. In the center of each tortilla we lay a piece of parchment paper with a load of legumes in order to achieve a deepening / basket shape as a result. We bake the flour base for curd cream at a temperature of 180 degrees 12-15 minutes.
3. To prepare cottage cheese for these puffs, freeze kefir to a solid state. After defrosting at room temperature, strain through cheesecloth. Cottage cheese turns out to be special, unusually tender. We mix the cottage cheese with powdered sugar, which, unlike sugar, allows you to maintain a silky, creamy texture of the mass.
4. Add, squeezing from the water and finely chopped, mint, as well as zest.
5. Next - a couple of drops of lemon concentrate, knead until smooth. Cream is ready!
6. We release the “grown up” puffs from the load, cool.
7. Fill the puffs with a curd mixture with colored splashes.
Unusual and delicious!

Puff pastry croissants with chocolate

Croissant is a French pastry in the form of a crescent that is loved by the whole world. Light crumbly croissants today can be easily baked at home from factory-made puff pastry. The filler can be just chocolate or a combination of chocolate and nuts, confiture, custard etc. It is advisable to use already proven dough, since the success of the finished baking depends on its quality.

Test layout for puff croissants reminiscent of the process of making bagels. However, croissants should be crescent-shaped, so the edges of the "bagel" are slightly folded.

Ingredients:
Puff yeast-free dough - 400 g; chocolate - tiles; walnuts - a handful

Cooking process:
1. The dough plate is rolled out into a rectangle 4 mm thick. Zigzag cut the resulting layer into long triangles.
2. On the wide side of the triangles, several slices of chocolate and an incomplete teaspoon of finely chopped nuts are placed.
3. Roll the croissants like bagels and fold them slightly into a crescent shape.
4. Lubricate the croissants with an egg.
5. Bake in the oven at 200°C until browned. Finished croissants are sprinkled with powdered sugar.

Sausages in puff pastry

There is nothing easier than making sausages in puff pastry, provided that the dough is already available. The very process of their preparation, namely the wrapping of sausages in the dough, is very interesting and takes about 10 minutes. The result is a fragrant appetizing dish. Sausages inside the dough are baked, the puff pastry itself acquires a crispy structure - very tasty!

Ingredients:
Sheet puff pastry - 200 g: sausages of a standard size - 5-6 pieces; egg - 1 pc.; sesame - tablespoon

Cooking process:
1. First of all, we will remove the film from the sausages.
2. As a rule, ready-made puff pastry is already sprinkled with flour, so just put it on the table and roll it into a thin layer 2-3 mm thick.
3. Then we need to cut this thin layer of dough into strips, the number of which is equal to the number of sausages. We wrap each sausage in a strip of dough. We press the ends of the dough tightly so that it does not turn around during baking.
4. Lightly beat the egg with a fork, and then, using a brush, coat it with the surface of the dough in which the sausages are wrapped.
5. The final touch - sprinkle the sausages with sesame seeds.
6. We shift the sausages to a baking sheet covered with parchment.
7. Place the sausages in the dough in a preheated oven for 15 minutes (oven temperature 200 degrees).
8. Serve ready-made hot sausages in puff pastry for breakfast.

Samsa

Samsa - a type of pies made from unleavened and often puff pastry in the kitchen Turkic peoples Central Asia. Samsa is traditionally baked in a tandoor, a special brazier, but now it is also cooked in ovens.

In Uzbekistan, Tajikistan and Turkestan, samsa is as popular as hot dogs in our country - it is sold on the streets, offered in snack bars and cafes.

1. Roll out a sheet of purchased puff pastry thinly enough, grease it with butter or any other fat (margarine, mayonnaise, etc.). Roll it up into a roll.
2. Cut the roll into equal pieces.
3. Roll out each piece.
4. Put the filling on the rolled out pieces of dough - for example, meat or pumpkin. To prepare the pumpkin filling, cut a piece of pumpkin into small cubes, add onion, salt, black pepper, sugar, butter or other fat.
5. Wrap the rolled dough circles into triangles.
6. Lubricate the samsa with raw yolk and sprinkle with sesame seeds. Spread on opposite side. Preheat the oven well, then place a baking sheet with samsa in it, reduce the heat to 180 ° C. Bake samsa for 25-30 minutes.

source of text and images http://infomaniya.com/
http://beautyinfo.com.ua/
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Puff pastry is a unique product that allows you to cook a variety of tasty, spectacular dishes. It is used as a base for making various kinds meat, fish, vegetables, salty pastries, sweet desserts with cream, fruit, berry, chocolate, cheese and curd fillings. Thin, crispy, melt-in-your-mouth puff pastry is an indispensable ingredient in almost all national cuisines, and the exquisite culinary masterpieces adorn festive receptions and festive events.

It is quite difficult to knead puff pastry on your own, it is a long and laborious procedure. The ideal solution to the problem would be ready-made frozen puff pastry from the store, which is in no way inferior to the classic homemade one. The product is already formed into portion plates, packaged in special packaging and stored at temperatures up to -20° during 5-60 days. When buying it, you need to pay attention to the date of manufacture.

Defrost gradually, on the bottom shelf of the refrigerator or at room temperature;
Start work when the product still retains its elasticity;
Roll out thinly, in one direction only;
Cut with a very sharp knife;
Spread on parchment soaked in oil;
Bake at a temperature of 180-220 °.

Puff pastry dishes - simple and tasty

Cooking puff pastry dishes is a pleasant and aesthetic process that opens up wide opportunities for creativity and imagination. The collection on the site contains photos of various dishes and step by step recipes their manufacture.

What can be cooked:

confectionery - cookies, pastries, cakes, croissants;
snacks - pies, corners, tongues, puffs;
dishes with national flavor - khachapuri, kish, chebureks;
festive and everyday food - meat and vegetable rolls, salads, soups.

Little secrets:

the more layers, the tastier the pastries will be;
to get a beautiful, golden crust, the baked surface must be greased with an egg;
100 g of the product contains approximately 360 kcal, in order to maintain the figure, the measure should be observed when using it.

We wish you pleasant gastronomic travels!