Puff pastry envelopes with filling. Puff envelopes with meat

Sometimes you really want to try something delicious, but there is no time to prepare an intricate cake or pastries. A similar situation arises often. A good housewife always has frozen puff pastry for such occasions, which will allow you to quickly prepare some kind of pastry. Most housewives buy it in the store, and some make it themselves.

However, the cooking process requires a lot of effort, so most often women prefer the first option, although they are aware that homemade dough much more useful than its store-bought counterpart. It allows you to cook various pastries: sweet and unsweetened. Every housewife has a similar recipe in stock.

You can find two types in stores puff pastry: with or without yeast. The first type is best used for sweet baked goods (croissants, puff pastries, envelopes), the second - for unsweetened pastries(sausages in dough, pies, chicken pies, pies).

Their taste qualities They are not much different, but the first type rises more and has a characteristic sour smell when baking. Without yeast dough there are more layers and they are more clearly defined.

Puff pastry envelopes with apples

Preparation:

1. Defrost the dough by leaving it indoors for a while. Cut it into equal sized squares;
2. Wash the apples, remove the core and peel them. Cut the fruit into small flat pieces. It is important that the apple pieces are smaller in size compared to the base in order to securely seal the edges and form envelopes;
3. Roll each apple slice in sugar and place on the base. Fold the envelopes by fastening the sides opposite each other diagonally;
4. Grease the envelopes cold water and transfer to a baking sheet. Bake for twenty minutes.

After baking, the pastries can be decorated powdered sugar, confectionery sprinkles or glaze. To prepare the glaze you need to take a few tablespoons of milk and sugar. Mix everything and place on the burner until the sugar melts. When the glaze has cooled, you can coat the baked goods with it.

Traditional envelopes with cottage cheese

• Yeast frozen semi-finished product – 1 package;
• Cottage cheese – 200 grams;
• Semolina – 25 grams;
• Granulated sugar – 25 grams.

How to cook:

1. Mix the cottage cheese well semolina, sugar;
2. Defrost and cut the dough into equal-sized squares, each side measuring ten centimeters. Spread the filling and interconnect the corners of the squares in the form of an envelope;
3. The baking process should last twenty minutes, the oven should be preheated to 200 degrees.

Before placing baked goods on a baking sheet, grease it with vegetable oil. Another option involves using baking parchment.

Sweet pastries with jam

• Yeast puff pastry – 200 grams;
• Flour – 30 grams;
• Jam – 300 grams.

Preparation:

1. Thaw and roll out the dough, cut it into equal squares. Their size should be ten by ten centimeters. Sprinkle the table with flour first to prevent the envelopes from sticking;
2. Place one teaspoon of jam in the middle and roll it up, pinning opposite corners together;
3. Grease a baking sheet with vegetable oil, place the envelopes there and keep in the oven for twenty minutes.

If the jam for the filling is liquid, then it must first be mixed with flour or starch. If this is not done, then during baking liquid filling will leak and the baked goods will be ruined.

Tender envelopes with chicken

• Yeast-free frozen semi-finished product – 1 package;
• Chicken fillet – 400 grams;
• Carrots – 1 piece;
• Onions – 2 pieces;
• Apple cider vinegar – 10 grams;
• Salt and pepper.

How to cook:

1. 1. While the dough is defrosting, you should start preparing the filling;

1. 1. Slice chicken fillet and onions small cubes. Grate the carrots. Stir everything thoroughly, adding salt, pepper, apple cider vinegar;
   2. Roll out the dough and cut it into squares. Place the filling in the center of each square and pinch the opposite edges;

1. Preheat the oven to 200 degrees and place the envelopes there for thirty minutes.

You can experiment with the filling and add other ingredients, for example, champignons, porcini mushrooms, tomatoes or sweet pepper. Chicken can be replaced with fish.

Nourishing envelopes with minced meat

• Yeast-free puff pastry – 450 grams;
• Minced pork and beef – 300 grams;
• Onions – 2 pieces;
• Vegetable oil;
• Salt and pepper;
• Flour.

Preparation:

1. While the dough is defrosting, cut into small pieces onion and fry in a frying pan in vegetable oil;
2. Mix minced meat and fried onions. Salt and pepper the filling;
3. Dust the table with flour, otherwise the dough may stick. Roll out and cut out squares. Place the filling on it and connect the opposite edges;
4. Preheat the oven, line a baking sheet with parchment, lay out the envelopes and bake for twenty minutes.

Envelopes with cheese: they just melt in your mouth

• Yeast-free puff pastry – 1 package;
• Cheese – 200 grams;
• Egg for brushing;
• Salt, pepper, herbs.

How to cook:

1. Cut the dough into squares measuring ten by ten centimeters. Cut the cheese into small cubes;
2. Place the cheese on the squares, sprinkle it with salt and spices at your discretion. Blind the corners of the envelopes together;
3. Preheat the oven. Brush the pastry with yolk and bake for twenty minutes.

Often, in addition to cheese, they add to the filling pine nuts, pistachios or hazelnuts. Sometimes regular cheese is replaced with soft cheese. This will make the filling more tender and airy.

Note: homemade puff pastry recipe

All of the above recipes were based on store-bought puff pastry. But you can make it yourself if you have time or don’t want to buy it finished product in the store.

• Flour – 1 kilogram;
• Butter – 800 grams;
• Chicken egg – 2 pieces;
• Salt – 10 grams;
• Vinegar 2-7% - 20 grams;
• Cold water – 300 milliliters.

How to knead:

1. You should start cooking with the liquid part, for which you should mix eggs, vinegar, salt;
2. Add to the resulting mixture cold water. Mix thoroughly and place in the refrigerator;
3. Sift the flour and pour it onto the table. Grate the pre-chilled butter. It is important to continually coat the butter in flour. Mix flour and butter;
4. Form a small slide, make a hole in the center of it, pour the liquid prepared in advance into it. You cannot knead the mass for a long time. You need to collect it in small portions and stack it on top of each other in layers;
5. Place the dough in a bag and place in the refrigerator. Keep in the cold for two to ten hours, the longer the better.

Homemade puff pastry, like store-bought ones, is best stored in freezer. If the dough needs to be defrosted, it is better to place it in the main compartment of the refrigerator rather than indoors. The shelf life in the freezer can reach several months, in the main compartment - several days.

Puff pastry is suitable for preparing a variety of baked goods: pies, chicken pies, pies, envelopes, puff pastries, rolls, croissants. The Napoleon cake, beloved by many Russians, is also made from it.

Filling options depend on available products and desires. The hostess can show culinary fantasy, regularly delight your household delicious pastries instant cooking.

However, we should not forget about high calorie content of this product, since it requires a lot of butter to prepare it. Therefore, people watching their weight should use puff pastry must be done with great caution.

Puff pastry puffs - very delicious snack for tea. Puff pastries with sweet and unsweetened filling can become not only a hearty snack on the road, at work or school, but also an excellent delicious breakfast or dinner for the whole family. The puff pastry can be prepared in advance using the first recipe and frozen in small portions in the freezer. You can also use a ready-made store product.

Apple puff pastry puffs

Apple puff pastry puffs are one of the most popular filling options.

• 200 g margarine;
• 2 eggs for dough and 1 for greasing puff pastries;
• 3.5 stacks flour;
• 1 stack thick sour cream;
• sugar;
• 1 tsp. lemon juice.

First melt the margarine steam bath. You can also chop it with a blender along with flour.

Beat the eggs in a blender until the egg mass becomes light. Gradually sift flour into them and add sour cream. Mix thoroughly. Add the margarine last.

Knead the dough. Cut into equal 20 pieces. Place on a plate and send to refrigerator for an hour, or in the freezer for a quarter of an hour.

We cut the apples into small cubes - first into 5 mm thick slices, then into cubes and cubes. Apple pulp Some varieties quickly darken when exposed to air. To prevent this, place the chopped apple pieces in a container with lemon juice, diluted with water. Then simply drain in a colander.

Roll out the chilled pieces of dough thinly, add 1.5 spoons each apple pieces and a teaspoon of sugar.

Place the puff pastries on a baking sheet coated with oil, brush them with egg and sprinkle with sugar. You can cook at 200 degrees. within 20 minutes.

Just a note. It is better to take juicy, sweet and sour varieties of apples.

With cheese

Both adults and children like processed cheese in baked goods. The cheese puffs turn out very tender and filling. It is recommended to serve hot; melted, stretchy cheese is much tastier than cooled cheese.

• ready puff pastry(homemade or store-bought) - 300 g;
• TV cheese - 150 gr;
• melted cheese - 2 tables. l.;
• egg;
• milk - 1 table. l.;
• sesame - 1 table. l.

For the filling, mix grated hard and soft processed cheese. Roll out the layer of rolled out dough and cut into squares.

Place 1-2 tablespoons of filling into each square, pinch the edges to form envelopes. Beat the egg with milk and brush the puff pastries with it. Sprinkle sesame seeds. A quarter of an hour is enough for baking - as soon as the dough acquires an appetizing golden color, the buns can be considered ready.

With cottage cheese

Puff pastries with cottage cheese are tasty and healthy. If desired, the filling with cottage cheese can become either sweet (as in the recipe below) or unsweetened, if instead of sugar you add, for example, herbs and a little salt.

• packaging of puff pastry - 500 g;
• granular cottage cheese - 300 gr;
• sugar - 2 table. l.;
• egg for filling and egg for brushing.

Thaw the dough in advance. When it becomes slightly soft and begins to fit a little, it is ready to use. Place the defrosted dough on the table.

Prepare the filling: combine the egg with cottage cheese and cheese. Rub with a fork. If desired, you can add a little vanillin.

Roll out the dough and cut into rectangles. Place a couple of spoons of filling on one half of the piece of dough, cover with the other and pinch the edges so that the filling does not leak out. Brush the top with beaten egg. Bake at a temperature of 190-200 degrees. for a third of an hour.

Just a note. If you beat the filling with a blender, the consistency will be more uniform and tender.

Crispy puff pastries without filling

• yeast-free puff pastry - 500 g;
• a handful of flour for rolling out dough;
• powdered sugar;
• egg.

Leave the finished dough in advance room temperature so that it defrosts. Then roll it out thinly, sprinkling the work surface with flour before doing so. Cut the dough into squares and ribbons. Turn the squares so that they form “bows”, turning the half over in the center. Weave the strips into braids. Place everything on the prepared baking sheet and brush with beaten egg as usual. Bake for 15 minutes.

With meat

• yeast puff pastry - 600 g;
• minced pork - 300 gr;
• onion - 1 unit;
• eggs - 2 units;
• salt, pepper, hops-suneli.

Roll out the dough, cut into squares. Mix the minced meat with one egg, add salt and pepper, add a little herbs, chopped onion. Mix everything well, fry for about ten minutes in oil, stirring constantly, so that the filling turns out crumbly.

Place the filling into the dough squares. Fold them to form envelopes, make several holes on top with a toothpick to allow steam to escape from the baked goods. Bake at 180 degrees. within half an hour.

With cherry

• a glass of cherries;
• 4 tablespoons starch;
• ¾ stack. Sahara;
• egg yolk;
• sheet of prepared puff pastry.

It is necessary to prepare the cherries in advance: rinse and remove the pits.

Next, roll out the dough and cut into squares. Place a teapot in the center of each square. a spoonful of starch, which will absorb the juice of the berries and prevent the puff from falling apart during baking. Place a few berries on top, sprinkle with one (a little more) teaspoon of sugar. Depending on how you want the puffs to look - open or closed - the method of gluing the puffs depends. If they are open, lightly pinch the corners of the dough together so that the puff pastry remains open in the center. If closed, use any method described in the above recipes. Bake at 180 degrees. for a third of an hour.

How to cook with chocolate?

A very simple way to make quick sweet puffs - with chocolate. This the recipe will work in the event that guests are already rushing to you, and you don’t know what to offer for tea.

• 500 g puff pastry yeast-free dough;
• egg;
• 2 chocolate bars.

In standard packaging ready dough Usually there are two layers of dough. And this is very useful if you want to please your guests simple dessert, and baking with with different fillings. We suggest turning one layer into a puff with dark chocolate, and the second - with milk chocolate, filled with raisins and nuts. If you wish, you can replace the options with your favorite ones.

So, you need to start by rolling out the dough. Layer in in this case no need to cut, in the future you can cut the finished puff pastry into pieces. The sheet should retain its corners and be twice the size more chocolate. Place the tile in the center and use a knife to make parallel oblique cuts along the remaining protruding edges of the dough. Next, we cover the chocolate with shorter pieces of dough, and weave the oblique ribbons one by one, completely covering it.

Repeat the same with the remaining dough and the second chocolate bar.

Beat the egg well and brush the pastries with it. We watch the edges of the baked goods; they must be well sealed, otherwise the chocolate may leak out. Bake at 200 degrees. within 20-25 minutes.

Just a note. Banana goes well with chocolate. It can also be cut into strips and placed under the chocolate bar while assembling the puff pastry.

Puff pastry with mushrooms

• mushrooms - 400 gr;
• puffy dough - 500 gr;
• dill - a bunch;
• onion - 1 unit;
• boiled potatoes - 3 units;
• hard cheese - 100 gr;
• eggs - 2 units;
• salt, oil, pepper.

First, prepare the filling: wash the mushrooms, cut them into slices and fry in oil, on high fire. Meanwhile, cut the onion into quarters. When the liquid has evaporated from the mushrooms, add the onion to them; if desired, you can add a spoonful of plums to add tenderness and flavor. oils Fry everything together, stirring occasionally, add salt. Remove from heat after the onions and champignons turn an appetizing yellowish color.

Wash the greens, pat dry with a paper towel, and finely chop. Cut the pre-boiled potatoes into cubes.

Cheese for three coarse grater. Combine everything that has been prepared in one bowl.

Beat the egg and pour in all the filling. Mix everything.

Roll out the dough and cut into squares of approximately 10-12 cm. Beat the second egg and cover the edges of the squares with it so that they stick together better. Place about a spoonful of filling in each square diagonally. Wrap it in little bags. Place on a baking sheet and cover with the rest of the beaten egg. At 180 degrees. The bags take about 20 minutes to bake.

With chicken

• 500-600 grams of homemade or purchased puff pastry;
• 2 halves chicken breast without bone and skin;
• 2 medium potatoes;
• 1 small onion.

Peel the onion and potatoes and cut them into small cubes.

Rinse the breast and cut it into small cubes, similar in size to pieces of vegetables.

Roll out the dough and cut into rectangles approximately 10 cm long and 20 cm wide. Place the filling on one half, leaving the edges free. Pinching. We pierce the top in several places with a fork so that steam escapes and the baked goods do not turn out wet inside. Bake for 30-35 minutes at 200 degrees.

With ham and cheese

Puff pastry envelopes with a surprise inside

They became a kind of lifesaver for me, because, firstly, you don’t have to make the dough (you can buy it). And if you do make dough, you can make a lot at once and freeze it, and then use it as needed. And secondly, you can come up with the filling on the go from what you have in the refrigerator. And in this case you can experiment. For example, you can make it in the form of envelopes.

Today we prepared envelopes with mushrooms and cheese. The family approved because they turned out very tasty. You can also try the filling with meat or vegetables, or meat and vegetables. An important “advantage” of envelopes is that they are pleasant to eat both warm and cold, if, of course, they survive until they are cold)). You can also defrost a couple of sheets of puff pastry to make required quantity, and then is not tormented by the temptation to eat another one, well, the very last one, and the very, very last one... Believe me, there will be temptation)).

It’s easy to lure kids to the table with this dish if you put a surprise in one of the envelopes. It is important here that it does not melt during baking, but at the same time is not hard, because you can break a tooth. In general, you will have to scratch your head :-). I once watched a child, looking for a surprise, eat an envelope and find out that the surprise was... on the shelf. And it doesn’t matter that the surprise wasn’t inside. The main thing is that curiosity won out, and there was no whining or attempts to bargain for sweets instead of lunch.

Ingredients

puff pastry – 1 pack (my pack contains 6 sheets).
champignons – 0.5 kg (or other mushrooms)
onions – 2 pcs.
butter – 1 tbsp. l.
cheese – 100-200 g
green onion optional
egg – 1 pc. (yolk for greasing)
flour – 1-2 tbsp. l.
salt - to taste

Preparation

We start with the filling: finely chop the mushrooms and onions, fry them on butter, adding salt to taste. Whatever filling you choose, it is better to fry it a little. The vegetables will shrink in size and release some water. This way your envelopes will not become flat after baking, and the filling will not be too “wet”.

We defrost the dough sheets (after taking them out of the refrigerator), cut them into squares, add a little flour, and roll out each square separately. If you add too much flour, it will not stick together well. It is also not advisable for the dough to “wait” for a long time for the filling. It weathers and dries quite quickly.

Place the cooled filling on each square of dough. We connect the opposite ends of the square, and the edges need to be molded so that we get an envelope.

Can be used as filling different products and any combinations thereof. For example, finely chopped cheese and green onions. Another option is ham, cheese and bell peppers:

Place the resulting envelopes on a baking sheet, the bottom of which is previously covered with baking paper. Beat the yolk a little and grease the surface of the envelopes.

Place the sheet in an oven preheated at 200 C (375 F). Bake until the envelopes are golden brown. This takes 20-25 minutes.

Hello, dears!

I miss you) How dizzying and at the same time relaxing summer was! Walks, nature, warmth, barbecue, fresh air, splashing warm water. So much so that it doesn’t emerge from it at all)) And I don’t regret it at all!

But there were also rainy, cool days when we were at home and again we wanted hot tea, and with it something baked, warm, aromatic.

One of these days I wanted to bake puff pastries. So that they are beautiful puff pastries, intricate, with different sweet fillings. And away we go))

There is nothing complicated in the process of making puff pastries; all the work is described on the package with the dough.

Ingredients for making beautiful puff pastries:

— ready-made puff pastry in packages (in the form of rectangular or square layers);

- 1 egg for brushing the puff pastry.

Options for sweet fillings for puff pastries:

- cinnamon with sugar;

- steamed seedless raisins;

- banana pieces;

- steamed and chopped prunes and dried apricots (separately or in a mixture);

- fresh berries(with sugar if desired): strawberries, raspberries, cherries, sweet cherries;

- fresh apple pieces, sprinkled with cinnamon and sugar;

- canned fruit pieces: peaches, apricots, pineapples;

- jam, marmalade, jam;

- boiled condensed milk;

- pieces of chocolate.

Preparation of puff pastries:

From different manufacturers I came across these two types of puff pastry: squares and rectangles. Based on the shape of the layers, we will choose the type for future layers.

Which dough to choose: yeast or yeast-free?

Puff pastries made from yeast dough are softer, while those made without yeast are crispier. Choose according to your taste. I love yeast dough and soft puff pastries.

How to work with ready-made frozen puff pastry?

Separate the frozen layers of dough from each other and place them on a flat surface for 20-30 minutes until they become soft. If necessary, roll out (roll only in one direction so as not to damage the layers of dough!). Shape the dough into any shape, using filling if desired. Place the puff pastries on a baking sheet on baking paper at a distance from each other, cover with a towel and leave at room temperature for 15-20 minutes to proof. For shine ready-made puff pastries brush the dough with beaten egg. Bake in an oven preheated to 220 degrees for 5-7 minutes until golden crust, then reduce the temperature to 175 degrees and bake until done for another 10-15 minutes.

Use your sharpest knife to cut the dough! I use ceramic. If your knife has been sharpened for a long time, the dough may stick to it.

Rectangular layers of dough

"Bagels"

Cut the dough layers diagonally. Place banana slices on the bases of the resulting triangles and roll them into a bagel. Here for filling Chocolate chunks also work well.

"Curls"

Sprinkle the dough thickly with cinnamon and sugar, leaving one of the narrow edges of the dough free. Roll up towards the free edge.

Cut the roll in half. Cut each part in the middle, not reaching a little to the end. Turn the resulting halves out.

"Pies with cuts"

Cut the dough sheet in half along the long side. Make parallel cuts on one half of the resulting rectangles. Place chopped berries on the other half (I used cherries).

Cover the filling with the second half of the dough, slightly stretching the cuts. Press the edges of the puff pastry tightly with your fingers to prevent it from coming apart during baking. Here, bright berries are well suited for the filling: cherries, strawberries, which will be visible through the cuts.

"Curly pies"

Cut the dough sheet in half along the long side. Place jam on one half of the resulting rectangles, cover with the other half of the dough, and press the edges tightly with your fingers.

Then press the edges with a fork to create grooves. Press the dough tightly along the edges so that the filling does not leak out!

Square layers of dough

To make puff pastries, each square layer Cut the dough into 4 small squares.

"Daisies"

We make cuts in the corners, leaving a distance of approximately 1 cm between them on the sides of the square. Place halves of canned apricots in the center.

Pull the corners of the dough towards the center and press tightly.

"Envelopes"

Place steamed raisins on the center of the square (first pour boiling water over the raisins for 10 minutes until they become soft, then drain the water). Pull the corners of the dough towards the center and press tightly. Almost any non-liquid filling is suitable here: chopped bananas, berries, fruits, dried apricots, prunes.

"Baskets"

My favorite puff shape! There are long cuts on opposite corners of the cases. Transfer the dough from the corners to opposite sides and press lightly.

We put the filling into the resulting “basket” (I used fresh chopped strawberries with sugar). Any filling will do; the color contrasting with the dough looks best.

Place the puff pastries on a baking sheet on baking paper, brush the dough with beaten egg for shine.

Phew, that was all for today! I don’t know who was more pleased - me when I was cooking, or everyone I treated))

Of course, this is not all that can be wrapped in puff pastry. I really want to add more to the article. There are still simple puff “tongues” and “spirals” with sugar left, triangular pies, another puff “flowers”...

Help yourself! All the best to you, summer, warm! I sincerely wish you to enjoy the last month of summer!

With love, Elena Nazarenko

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