Delicious fillings for puff pastries. Instant puff pastry

Nothing is complete without golden cheesecakes and pies. festive feast. In this regard, many housewives are interested in how to make beautiful pies, after all appearance– no less important condition, how good taste. Depending on the filling (meat, fish, cabbage, potatoes or jam), the shape of the baked goods may be different.

What are the different shapes of pies?

Without delicious baked goods the culinary history of the Slavs is unimaginable. Over the years, new ways to beautifully sculpt pies have regularly appeared. The main secret of getting original baked goods- this is a combination of tasty filler, good test and the skill of the cook. It is worth noting that pies unusual dish, because depending on the filling they can be:

dessert (made with jam or cottage cheese);
appetizer (made with vegetables or mushroom fillings);
main dish (made with meat, potatoes or fish).

Uniqueness flour products consists not only in a wide variety of fillings, but also in the form of baking. You can make pies from different test:

yeast (prepared as sponge or in a safe way);
yeast-free (custard, puff pastry or cheburek).

Modeling pies from yeast dough turns into real art if the hostess shows imagination. The shape of the products can be square, round, oval.

To ensure that your pies excite the appetite of everyone who looks at them, it is recommended to sculpt them, following some cooking rules:

Pour some sunflower oil in the palm of your hand so that the workpiece does not stick to your hands.
To ensure that the edges of the cakes stick well, you can lubricate them with water or egg white.
Before putting the pies in the oven or pan, leave them under for 15 minutes. cling film, lubricated with oil. Thanks to this, the baked goods will become fluffy and appetizing.
So that the pies turn out with golden brown crust, you need to treat the tops with beaten egg yolk.

Round products take us back to childhood. Such pies are made with apples and other fruit fillings. This will help keep all the juice inside. To get cute round products:

Roll out small cakes from the dough, about 5 millimeters thick.
Place the filling in the center.
The edges of the cake are gathered in the middle of the pie.
Pinch the edges to make a pouch.
Place on a baking sheet, clamp down.

Oval is the most popular form of yeast pies. For filler, you can take onions with eggs, cabbage, liver, etc. How to make oval-shaped pies:

Divide the dough into balls.
Roll each ball into a roll.
Cut the resulting rolls into 4 cm pieces with a knife.
Roll each piece into an oval cake 3-5 mm thick.
Place the filling in the center.
Place one edge of the workpiece on the other, mold the pie in the shape of a semicircle.
The pies should be placed seam side down in the pan.

Triangular products are usually baked goods with open filling. Meat, potatoes with chicken or fish are suitable as a filling for them. How to make triangular shaped pies:

Roll out a rectangle, 0.5 cm thick.
Place the filling in the middle.
Fold the two edges on top of each other (you should get an arrow).
Fold the remaining edges up.

Relief pies will help surprise and delight loved ones. The filling can be salty or sweet, only the thick consistency is important. How to make embossed pies:

The dough is rolled out into a layer.
Cut out ovals from the resulting layer.
In the middle there is a filling (sausage).
The top and bottom of the workpiece are turned in a quarter.
The corners are folded crosswise along the wide edge (as if swaddling the filling).

Methods for making pies

To make baked goods not only tasty, but also beautiful, you need to know the technology of cooking. There are many ways to make pies with a variety of fillings. The first step in preparing products is kneading the dough. Depending on its type, you need salt, sugar, flour, milk, yeast (not for all recipes) and chicken eggs. The size of the pies determines the amount of filling. When rolling out the dough, you already need to form identical balls. Otherwise, the pies will turn out to be different sizes.

Traditionally, one of the following methods is used to prepare flour products:

Prepare the dough, tear off equal-sized pieces from it, and form into balls. Place the preparations on the kitchen table. Roll out the dough into circles using a rolling pin.
Cut from ready dough a significant part, roll it into a sausage, cut into portioned pieces. The resulting pieces are dipped in flour on both sides and placed on the work surface of the table. The pieces need to be kneaded with your fingers or rolled out with a rolling pin.
You need to cut off a significant portion of the finished dough and roll it out using a rolling pin. Take a glass and cut out pie circles from the dough.

How to make pies correctly

The shape of the pies depends on the dough and filling. There is only one rule: baked goods with meat, vegetables or fish must be closed (to preserve juiciness). Pies with jam, cottage cheese or other moist fillings can be made open. Below are the methods proper preparation pies:

Divide the dough into small pieces. Form neat balls by rolling between your palms. At the same time, you need to add flour so that the dough does not stick to your hands. Roll out flat cakes using a rolling pin round shape. Do not make the dough too thin, because it may tear from the filler. The size of the workpieces also matters; pies that are too large do not look aesthetically pleasing and are not very convenient to eat.
Place the filling (about 1 tbsp) in the center of each tortilla.
Taking into account whether you plan to fry the pies in vegetable oil or bake them in the oven, you can fold the cake into a crescent shape or, by lifting the edges of the dough, mold it (a seam strip will be in the middle).

How to form pies

There are quite a few original ways how to seal pies. It all depends on the filling of the product and the type of dough. You can make oval (boats), square (envelopes), round pies (bags), constantly delighting your household. If the cooking method is yeast, then it is better to sculpt round or oval-shaped products. This is the simplest and quick way receiving refreshments for a family tea ceremony. It is recommended to grease your hands when forming the pies. vegetable oil so that the workpieces are of high quality and do not stick to the palms.

How to fill oval or round pies:

Take the prepared ball and knead it into a circle about 5 mm thick.
Place some filling in the center.
To obtain an oval shape, connect opposite edges and pinch. Round pies you need to sculpt it like a bag, stretching it up.
If you brush the edges with water, the pies will not open when frying, making them juicy and tasty.

To obtain square-shaped products, a layer of dough is rolled out with a rolling pin and cut into rectangular pieces. The filling is placed in the center and the product is molded like an envelope. It's special good option for puff pastry. Housewives often prefer to make triangular-shaped pies. The method is similar to the previous one, but instead of an envelope you need to make a corner.

How to wrap correctly

After you have rolled out the blanks and prepared the filling, you need to wrap the pies beautifully. There are several ways to blind original product:

Connect the ends of the workpiece to form a seam at the top. Make an effort to prevent it from coming unglued during heat treatment.
Place the sausage-shaped filler on one side of the workpiece. From the same side they begin to wrap the filling to make a pie in the shape of a rolled up tube.
Make square products, like wrapping a postal envelope. In this case, you can improvise at your own discretion, the main thing is that the filling does not fall out of the pie.

How to beautifully pinch the edges of pies

The neat edge of the product will make the baked goods beautiful, as in the photo, and appetizing. How to sculpt products with an original seam:

Pigtail. Take the workpiece in your left hand, with the thumb of your right hand, wrap the edges so as to get a twisted rope. Pinch off the resulting ends along the edges so as not to spoil the look.
Hedgehog. Pinch the product so that triangles are formed along the edge or make small cuts every 1 cm, which will need to be folded diagonally.
Roll out the cake, trim the edges to form a rectangle. Place the filler in the center, seal the two upper edges at an angle of 45 degrees. After this, also connect the bottom edges. The center is sealed last. Turn the seams into tight strands.

Video: how to make beautiful pies

1 Apple puff pastry puffs
2 With cheese
3 With cottage cheese
4 Crispy puff pastries without filling
5 With meat
6 With cherry
7 How to cook with chocolate?
8 Puff pastry with mushrooms
9 With chicken
10 With ham and cheese
11 Unsweetened puff pastries with sorrel and cottage cheese
12 With bananas
13 With sugar

Puff pastry puffs are 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. Puff pastry can be prepared in advance according to the first recipe, and frozen in small portions in 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-made puff pastry (homemade or store-bought) - 300 g;
TV cheese - 150 gr;
melted cheese - 2 table. 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.

package of puff pastry - 500 g;
granular cottage cheese - 300 g;
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 g;
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.

A standard package of ready-made dough usually contains 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, can be cut into pieces later ready-made puff pastry. 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 g;
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

egg;
300 grams of ham;
200 g hard. cheese;
500 g of dough.

Cut the ham into strips and grate the cheese. Roll out the dough and cut into rectangles. Place ham on one half and sprinkle with cheese. On the other half we make small longitudinal cuts in the center. Cover the filling with the other half of the dough and pinch the edges. Brush the pastries with beaten egg.

This filling does not require a long time to prepare, so it is enough to bake for 20-25 minutes.

Unsweetened puff pastries with sorrel and cottage cheese

puff pastry - 350-450 g;
cottage cheese - 200 gr;
eggs - 2 units;
grated hard cheese - 150 g;
salt, pepper;
garlic clove;
sorrel - 50-70 gr.

Rinse the sorrel, chop finely, mix with grated cheese and cottage cheese. Add pepper and salt to taste, squeeze out the garlic, beat in the egg and mix well.

Roll out the dough and cut into rectangles. Next, everything happens as in previous recipes - spread the filling into pieces of dough, pinch, brush with egg and bake. For this filling, it is enough to bake for a third of an hour at 180 degrees.

With bananas

banana - 1 unit;
puffy dough - 1 layer;
chocolate paste - 100-150 g;
walnuts- 2 tables. l. crushed kernels.

Roll out the dough and divide into 9 equal squares. Place a heaped teaspoon in each chocolate spread. Sprinkle crushed nuts on top and place a slice of banana. Connect the ends of the dough in the center. Bake at 180 degrees. We determine readiness by the condition of the dough, since the filling does not require long-term heat treatment. When the puff pastries become golden, they can be removed from the oven.

Crispy, tasty, melt-in-the-mouth puff pastry buns and pies are one of the favorite delicacies, the recipe for which first appeared in France. Once upon a time a student French pastry chef It occurred to Claudius Gele to wrap a piece of butter in the dough and then roll it out, doing this several times. The result was an airy, light, buttery puff pastry that is still popular today. national cuisines peace. It’s easy to prepare at home, because frozen puff pastry can be bought in the store. But the aerobatics are to make puff pastries with your own hands from home test, because it turns out tastier than semi-finished products.

How to cook puff pastries

The recipe for puff pastries is considered universal, because it can be used to make your own various baked goods. Puff pastries are made from puff pastry without and with filling, and pies can be sweet or savory, open or closed. However main secret delicious puff pastries lies not in the filling, but in the dough, which is prepared using large quantity butter.

The process of making the dough involves covering unleavened or yeast dough with butter and rolling the resulting “sandwich” many times to create a flaky texture. The more layers, the fluffier the puff pastries will be, since the oil evaporates in the oven, due to which the layers are separated from each other by a layer of air. In this case, you need to roll out the dough in a thin layer and make sure that it does not tear, periodically cooling it in the refrigerator. Afterwards, puff pastries are formed from the dough, filled with filling and baked in the oven. Yeast dough makes baked goods soft and tender, and unleavened dough- crispy and brittle. Making puff pastry is a complex and masterly process, which you can still master on your own if you really want to.

Fillings for puff pastries

The options for sweet fillings are very diverse: boiled condensed milk, chocolate pieces, dried fruits, canned, fresh fruit and berries, jam, preserves, cottage cheese, nuts, cream, marmalade or just cinnamon and sugar. If used liquid jam, it should be thickened corn starch so that the filling does not leak out during baking. You can add lemon and aroma to the filling for taste and aroma. orange zest, spices, sesame and poppy seeds. Sweet puff pastries - great dessert And complete snack with tea and coffee.

Puff pastries with savory fillings are served as an appetizer for soup and main courses, so they often replace bread. The most popular savory fillings are cheese, meat, poultry, fish, eggs, ham, mushrooms and vegetables. Very tasty combinations of spinach with cheese, chicken with ham, meat with mushrooms, eggs with onions, cream cheese with seafood, potatoes with lentils and many others. It's worth experimenting here by creating delicious combinations with spices and herbs.

Secrets to making delicious puff pastries: the right ingredients

By classic recipes puffs, a layer of unleavened puff pastry should contain about 300 layers, and a layer of yeast dough should contain from 24 to 96 layers. This is hardly possible at home, so housewives often use more simple recipes early ripened puff pastry. There are some subtleties, knowledge of which will help you prepare tender and airy puff pastries.

For delicious puff pastry, choose flour with high content gluten - these are the varieties “Extra”, “Krupchatka”, highest and first grade. It is advisable to sift the flour. Use cold, not ice-cold water, while some housewives replace part of the water with milk or add only milk - it turns out delicious, but the dough loses its elasticity. The dosage of salt is also important, since if there is not enough salt, the layers of dough may spread. To improve elasticity, culinary experts advise adding a few drops of vinegar or lemon juice when kneading.

Use oil or cream margarine- a matter of personal preference. Of course, it turns out tastier with butter, but modern margarine for baking with a high melting point is also suitable for puff pastries, since it produces especially airy baked goods. But you should not use spreads or cheap butter substitutes for dough. Before working with the dough, the butter is usually cooled, not frozen, otherwise thin dough will tear when rolled out. Sometimes eggs or yolks, a little cognac or other strong alcohol are added to the dough to improve the taste.

How to roll out dough correctly

First, all the ingredients specified in the recipe are mixed, with the yeast added at the very end. While the dough rests for 30–40 minutes under a towel or cling film, the butter is mixed with a small amount of flour for plasticity, then a rectangular layer is formed from it, which is placed in the refrigerator. After this, a sheet of dough is rolled out, butter is placed in the middle, the ends of the dough are lifted and pinched at the top with an envelope. The dough is rolled out in one direction, folded three or four times and left to rest. cool place until the butter hardens a little. Then the procedure of rolling and folding the dough is repeated several more times. By the way, the room should be cool, otherwise the butter will begin to melt, and you will have to put the dough in the refrigerator more often.

Cutting dough into puff pastry and baking

The most important thing when cutting is to preserve the layered structure, so the knife must be very sharp. Puff pastry It is distinguished by its plasticity; puff pastries of any shape can be easily molded from it. You can cut the dough into squares and put a little filling on top, you can cut the rectangles diagonally and make bagels. If you roll the rectangular layers into rolls, cut them in half, make small cuts in the center and turn the rolls out, you will get puff curls. Puff pastries in the form of roses and croissants, rectangular and shaped pies, envelopes and baskets with filling look very beautiful.

Before putting the puff pastries in the oven, their tops are greased with yolk for color, but it is better not to grease the edges of the products, otherwise they will become tough. The puff pastries are placed on a cool baking sheet covered with baking paper, rest for a few minutes (no more, otherwise the oil will leak) and placed in the oven, preheated to 180–240 °C, depending on the recipe. At a lower baking temperature, the dough will not rise well and the butter will melt, resulting in flat puff pastries without a flaky texture. If you bake them at very high temperature, the puff pastries will quickly brown, but the inside will remain raw.

Air puff pastry: master class

Ingredients: wheat flour high gluten content - 250 g (a little flour for sprinkling), cold water- 130 ml, butter - 150 g, salt - on the tip of a knife, thick jam or jam - to taste, eggs for greasing the dough - 1 pc.

A step-by-step puff pastry recipe is an easy way to learn how to bake puff pastries for a dessert or snack. This recipe uses classic way preparing puff pastry.

Cooking method:

1. Sift the flour and mix it with salt.

2. Mix flour with 30 g of soft butter, mash well.

3. Pour water into the butter-flour mixture in small portions and knead the dough.

4. Knead the dough for 5 minutes until it becomes elastic and soft, but the dough should not stick to your hands.

5. Let the dough rest for about 20-30 minutes under a towel.

6. Roll out the dough into a rectangle measuring approximately 13 by 25 cm.

7. Place a piece of the remaining butter on the rectangle and smooth it in the middle, leaving the edges, because you will have to bend them towards the center.

8. Fold the edges of the dough into an envelope.

9. Turn the dough seam side down, lightly sprinkle with flour and gently roll out with a rolling pin. Make a large rectangle 2-3 times larger than the original rectangle.

10. Brush off any remaining flour from the dough, otherwise these areas will become discolored during baking. Fold the dough into three layers, wrap in cling film and refrigerate for half an hour.

11. Roll out the dough into a large rectangle and fold it into thirds again. Repeat this procedure 5 more times, refrigerating the dough if necessary.

12. Roll out the finished multi-layer dough and cut out small squares of approximately 7 × 7 cm.

13. Place some in the middle of each square. thick jam or jam.

14. Brush the edges of the squares with beaten egg using a silicone brush.

15. Connect the opposite ends of the dough, and slightly fold the other ends inward to form unfinished envelopes.

16. Place the puff pastries on a baking sheet covered baking paper, and brush them again with beaten egg.

17. Bake the dessert in the oven preheated to 180°C for 20 minutes.

18. Sprinkle the finished and slightly cooled puff pastries with powdered sugar.

If you make a lot of dough at once, you can store it in the freezer and use it as needed. Homemade dough puffs are tastier and fluffier than store-bought ones puff pastries- you will see for yourself!

Puff pastries with cheese and sausage

These puff pastries are good for breakfast, and they are ready instantly if you defrost 400 g of homemade puff pastry in advance. Grate 100 g cheese, cut in small pieces 100 g smoked chicken and 2 sausages. Mix all the ingredients and season them with sour cream to taste. Roll out the dough and cut it into rectangles. Place a little filling on one half of each rectangle, cover with the other half and seal the edges well. Place the puff pastries on a greased baking sheet and bake for 15 minutes at 180°C until they are golden brown. If you have time, you can brush the pies with egg, but in the morning everyone is in a hurry, so you can skip this culinary step - they will still turn out rosy and delicious!

French puff pastries with Nutella and raspberry jam

This delicious dessert will brighten up any tea party and is quite easy to make. Roll out 0.5 kg of puff pastry and cut the layer into rectangles, cut the edges diagonally. Place 6 tbsp in the middle of each rectangle. l. chocolate paste. Gather the puff pastry into a herringbone pattern, pinch the edges nicely and brush the top of the puff pastry with beaten egg. Make several cuts in the top of the pie with a sharp knife, place the products on a baking sheet covered with baking paper and bake French puff pastries for 20 minutes at a temperature of 200 ° C - in this case, the oven should already be heated to desired temperature. Nutella puffs that melt in your mouth - what could be tastier?

Cook with joy for your family and enjoy tasting puff pastries with different fillings during lunches and dinners together!

Puff pastry puffs are a very tasty snack for tea. Puff pastries with sweet and savory filling can become not only a hearty snack on the road, at work or school, but also an excellent tasty 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 in a 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 place in the 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. The apple pulp of some varieties quickly darkens 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 tablespoons of apple slices 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

ready-made 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 with 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

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.

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 at room temperature in advance to defrost. 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 some herbs and chopped onion. Mix everything well, fry for about ten minutes in oil, stirring constantly, so that the filling turns out crumbly.

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.

How to cook with chocolate?

A very simple way to make quick sweet puffs - with chocolate. This recipe is suitable if guests are already rushing to see you, and you don’t know what to offer for tea.

500 g puff pastry without yeast;
egg;
2 chocolate bars.

A standard package of ready-made dough usually contains two layers of dough. And this is very useful if you want to please your guests not with a simple dessert, but with pastries 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. In this case, the layer does not need to be cut, in the future it will be possible to cut the finished puff pastry into pieces. The sheet should retain its corners and be twice the size of the chocolate bar. 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 them in oil over high heat. 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.

Three cheeses on a coarse grater. Combine everything that has been prepared in one bowl.

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

With chicken

500-600 grams of homemade or purchased puff pastry;
2 chicken breast halves, boneless and skinless;
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.