Quick puff pastry puffs. Sweet puff pastry (10 recipes)

Today, it's not as hot outside as it has been all last week, which means that you can start baking desserts by turning on the oven for a while. Sweet pastries made from puff pastry are always considered very tasty.

My list includes puff pastry recipes that can be made quickly and inexpensively. On the other hand, I would like to invite you to try yourself in the role of experienced chefs and impress your relatives with more exquisite desserts.

But let's not rant for a long time and get down to business. Let's figure out right away what puff pastry can be, because it can be both yeast and yeast-free, we will now consider their recipes.

A variety of fillings will allow you to choose the best option for yourself, the rest is a matter of technology.

Such cooking recipes require mixing water, flour, salt and driving in a large amount of oil. By folding and rolling the dough several times, you will get the basis for cakes, puffs, cookies and "Napoleon" - the favorite cake of many of us.

Puff pastry with yeast

Yeast allows you to make pastries from dough, which are distinguished by airiness and large volumes. It is used to make buns and croissants.

You can buy two types of dough in any supermarket, this will save you time. All you have to do is read the recipes and choose the filling that suits your idea of the perfect treat.

Even a novice pastry chef can cook.

Take: 400 g puff pastry without yeast; 2 tbsp. spoons of cocoa and sugar.

Cooking steps:

Defrost the dough and turn on the oven, it should warm up to 200 gr.
Line a baking sheet with parchment so your rolls come off easily.
Roll out the dough lightly and cover with a mixture of granulated sugar and cocoa powder.
Roll the dough into a roll and use a sharp knife to divide it into pieces about 2 cm thick. If you have difficulty, put the roll in the freezer for a few minutes.
Send the rolls to bake in the oven for 15 minutes.

Buy 400 g of ready-made dough and prepare the filling from:

2 apples; half a glass of nuts; a tablespoon of butter; 1.5 st. spoons of sugar; half a teaspoon of cinnamon; a quarter of a teaspoon of nutmeg; pinches of salt.

We start cooking by defrosting puff pastry. Further:

Preheat the oven to 200 degrees and line a baking sheet with parchment paper.
Wash the apples, peel and core, cut them into small cubes.
Melt butter in a heavy bottomed saucepan, add granulated sugar, salt, cinnamon, nutmeg and apples.
Keep the filling on fire for 5 minutes, then cool.
Put a layer of dough on the table, sprinkle with sugar and nuts, put apples on top, not reaching the edges about half a centimeter.
From the narrow edge, start rolling the roll.
Cut it into slices one centimeter wide and place on a baking sheet.
Bake the roll recipes for 15 minutes, they will have time to brown and bake well.

Products needed for cooking:

300 g puff yeast-free dough; 2 green apples; 70 g jam (peach or apricot, whatever you have); 1 yolk; 2 tbsp. spoons of water.

After you have thawed the dough, proceed to the cooking process:

Line a baking sheet with parchment and preheat the oven to 190 degrees.
Peeled and peeled apples cut into thin slices. To prevent them from turning dark, sprinkle them with acidified water.
Heat water in a saucepan, add jam and boil for about a minute. Wipe the resulting mass through a sieve.
Roll out the dough a little and cut into rectangles measuring 15x10 cm.
Lay apple slices “overlapping” on puffs and grease them with half of the jam, not reaching the edges of the dough (cover the edges with a mass of yolk and water).
Puff recipes should spend about 12 minutes in the oven, after which they are smeared with the rest of the jam.

Puff pastry is ready! Bon appetit!

The list of necessary products includes:

400 g puff yeast-free dough; 300 g of cottage cheese; 1 egg; 2 tbsp. spoons of powdered sugar; 100 g of berries from jam; orange or lemon peel; 2 tbsp. spoons of almond flakes; 50 g dark chocolate.

Lubricate the cake with a mixture consisting of: one egg yolk; a tablespoon of sugar and 2 tablespoons of water.

Cooking recipes:

To defrost puff pastry, create conditions for it - put it on the table at room temperature and leave for 2 hours.
Up to 200 gr. preheat the oven, cover the baking sheet with paper.
Now prepare the filling. Thoroughly rub the cottage cheese with the egg and powdered sugar using a regular fork.
Throw the jam in a colander to make a stack of syrup, and pour the berries into the curd mass.
If desired, add chopped chocolate.
Roll out the dough slightly and place on a baking sheet.
Evenly distribute the filling, but so that it does not reach the edges by 3 cm.
Lift the free edges up and pinch the edges.
Beat the egg, sugar and water, apply the resulting mixture to the edges of the baking.
Sprinkle the top of the pie with almond flakes. It will take 10 minutes in the oven.
After the time prescribed by the recipes, lower the temperature by 30 gr. and mark 20 minutes.

Ready-made pastries will look presentable if you decorate them with powdered sugar and jam berries. Recipes with photos were a success! Move on!

In addition to yeast-free puff pastry, you will need: half a glass of chopped nuts; a tablespoon of butter; 2 tbsp. spoons of brown sugar; ½ teaspoon ground cinnamon.

Defrost the dough first. Then turn on the oven so that it warms up to 200 gr.

Such recipes are prepared as follows:

Roll out the dough lightly on a board dusted with flour and brush it with melted butter.
Mix all the ingredients for the filling and spread the mixture over the surface. For better fixation, walk along it with a rolling pin.
Divide the layer into two equal parts and connect them with the smeared side out.
Cut this "sandwich" into strips 1 cm wide and twist them into spirals.
Place the pastries on a baking sheet, the bottom of which should be covered with parchment paper. Keep your distance.
After 15 minutes, when the spirals are browned, remove them from the oven and cool. Now you can set the table!

Products: 400 g of finished dough; 5-6 art. spoons of jam and a little flour for dusting.

According to the recipes, immediately remove the dough from the freezer and leave at room temperature for several hours. Then:

Turn on the oven, it should warm up to 220 gr.
Roll out the dough a little, dusting the table with flour, and put any jam on it. Edges 3 cm wide must be clean.
Close the layer with a book so that the seam is at the top and in the middle.
Cut the book lengthwise into 4 equal strips and fold each of them into spirals.
Connect the ends of the spirals together, you get a wreath.
To bake the pastry, leave it in the oven for 13-15 minutes. The resulting golden crust will be a signal to remove the baking sheet.

Puff pastry "Garibaldi"

Get busy preparing food ahead of time and buy:

500 g of dough; 200 g raisins; 1 egg (you will only need protein); 100 g sugar. Well, you will find a little flour for dusting.

Cooking:

Preheat the oven, there should be a temperature of 200 gr.
Rinse the raisins and pat them dry with a paper towel.
Roll out the thawed dough, achieving a thickness of layers of 2-3 mm.
Put raisins on one part, cover with the second part on top and roll lightly over the surface with a rolling pin. So the filling will be better fixed, and will not get enough sleep when cutting.
Divide the layer with a sharp knife into separate cookies of any size and configuration and decorate them with notches in the form of a lattice.
Bake cookies on a baking sheet lined with paper until golden brown. This process will take 15 minutes, no more.

Happy tea!

It is allowed to use the dough both with yeast and without yeast.

So, get 400 g of ready-made dough and find some sour jam in your bins, you will need 250 g of it.

Cream preparation will require: 6 eggs; 5 glasses of milk; 50 g butter; 100 g sugar and grated zest of one lemon.

The preparation steps are as follows:

Make semolina cream. To do this, boil milk and pour semolina in a thin stream. Stir the mixture all the time with a whisk to prevent the formation of unappetizing lumps.
Remove porridge from heat and add butter.
Cool the semolina and only after that start to drive in the eggs one at a time, not forgetting to stir the cream with a whisk. You should get a homogeneous smooth mass.
Take a cake pan and put a layer of dough into it so that its edges hang down a little.
First lay out the cream, and then the jam and pinch the edges, forming a kind of roll.
Bake the roll for 45 minutes, send the form to the oven only after it has fully warmed up to 180 gr.

Buns with nut filling

You will need: 500 g of dough; 300 g walnuts; 2 yolks (plus one more for greasing the buns before baking); 100 g of granulated sugar; 60 ml of milk; half a teaspoon of vanilla sugar and cinnamon.

To make the glaze, you need to mix a tablespoon of water and 50 g of sugar.

Defrost puff pastry. Prepare the filling:

Beat the egg yolks with the sugar and mix them with the chopped nuts, milk, cinnamon and vanilla sugar.
Cut a layer of dough so that you get 8 rectangles measuring 60x100 mm.
Roll out the blanks along, make them more elongated.
Spread the filling, leaving the edges intact, and seal the edges. You now have 8 sausages that need to be rolled into a snail.
Place the buns on a baking sheet and let rise in a warm place. In the meantime, preheat the oven to 200 gr.
After half an hour, send the buns to bake for 25 minutes, brushing them with egg yolk ahead of time.
Baking is covered with icing after it has completely cooled.

Products: half a kilogram of dough and the same amount of custard; 200 g raisins; 30 ml of milk; one yolk.
Glaze consists of: 50 g of powdered sugar and 15 ml of water.

We immediately prepare the filling, not forgetting about the dough, it must first be defrosted. So:

Steam raisins with hot water and dry on a paper towel.
Lay out a layer of dough on the table and apply custard on it, retreating a few cm from the edges.
Scatter the raisins over the surface of the cream and roll into a roll.
Cut the rolls into 2 cm thick, turn them cut side up and lightly press with the palm of your hand.
On a baking sheet that you should cover with parchment, shift the buns at a certain distance from each other and let rise for 30 minutes.
Mix the yolks with milk and apply with a brush on pastries, but before they go into the oven. There she will spend 15 minutes, subject to proper heating (200 gr)

Finished buns cover with icing.

Quick hand puff pastry cheesecake

Ingredients: 1 tsp van. Sahara; 400 gr. sl. dough without yeast; 250 gr. sl. cheese; 150 gr. Sahara; 80 gr sl. oils; for sprinkling, another 2-3 tbsp may be required. Sahara.

Cooking algorithm:

I roll out puff pastry, I get 2 layers. I send one of them to a rectangular baking dish. A round shape will do. I beat sl. cheese with butter, two types of sugar. I pour the mixture into a mold.
I am posting the second part. Be sure to seal the edges. For decoration, I take the rest of the dough, weave pigtails out of it. I sprinkle the cake with sugar. Cinnamon is also suitable for these purposes, and therefore all lovers of this spice can use it.
I bake a cheesecake at 180 gr. in the oven. When the cake turns golden brown, you can take out the dish. I send the cooled cheesecake to the refrigerator, letting it brew for several hours.

I serve to the table, sliced pastries in portions, treating relatives with fragrant tea.

Cabbage puff pastry pie

Components: 500 gr. sl. test; 7 pcs. chickens. eggs; 3 tsp salt; 130 gr. sl. oils; 1 head of cabbage.

The cooking algorithm is simple:

Shredded cabbage, as small as possible. Sprinkle with salt and leave for 20 minutes. aside. Hard boiled chickens. finely chop the eggs.
I squeeze the cabbage, which will release the juice. I combine with chopped eggs. Melt sl. oil and add to the filling.
I roll out in the form of a baking sheet. I will have 2 layers of the same size. I put the first on a baking sheet, cover with stuffing. Then I add the rest of the dough. I fasten the pieces together. I grease the chicken pie. egg, previously beaten with a whisk.
I send it to the oven with a temperature of 180 gr. for about half an hour.

The finished cake can be cut into portions when warm. Baking is not high-calorie, but very satisfying.

From ready-made puff pastry, you can come up with, cut or mold so many beautiful, diverse products, which is simply amazing. I made a selection of puff pastry recipes that I have already prepared. All these puffs are on the site in the form of detailed photo recipes, so if you especially like something and want to take a closer look and cook, use the links to the recipes!

Puff corners, triangles

The easiest way to seal a puff is to place the filling in the center of a square of dough, fold it in half diagonally, and pinch the edges. It turns out a corner. They can be made sweet and savory, with cheese, with cottage cheese, with eggs and herbs, with berries and fruits.

How to make a puff envelope

You can also do this with a square of dough: wrap all 4 corners towards the center and pinch so that they do not open. You will get a nice “envelope”, which works well with a filling of apples, cottage cheese with raisins.

How to make croissants

Croissant in shape is the same bagel. So we take a triangular strip of dough, put the filling on the wide part and fold it. Please note: the shape of croissants depends on the width and length of the strip, they turn out to be different!

How to make puff tubes

If the previous puffs can be molded with a knife and hands, then for the tubes you need special molds in the form of metal cones. Narrow strips of puff pastry are wound slightly overlapping on them. Molds need to be lubricated with sunflower oil so that the tubes can be easily removed.

How to make flounces - puff pastry nests

Now let's move on to more complex figures. Baking in the form of puff nests looks very original, in which you can put various fillings - from red caviar and fried champignons to strawberries with cream.
To make nests, we cut out a pair of circles from the dough - with a glass, for example. And then in half of them we cut out the middle with a smaller glass.

We put the baked rings on top of the circles, gluing them with cream, butter or mayonnaise, and fill the “nests” with the filling. Depending on the filling, you get an unusual snack or pastry for tea.

How to make the original form of puff pastries

And also try to make "wools" - they look very unusual. In the dough rectangles, make small cuts in a checkerboard pattern vertically - to the middle of the piece, leave the other half of the rectangle intact. Put the filling on it, then cover the top with an openwork half, slightly stretching, and pinch the edges. "Vuliki" are named for their resemblance to honeycombs, and work especially well with a bright fruit filling of cherries, apricots, pumpkins with sugar and cinnamon.

How to make a puff scallop

It is very easy to form such a nice scallop puff with a filling, for example, from chocolate.

Crispy, delicious, melt-in-your-mouth puff pastry buns and pies are one of the favorite delicacies, the recipe of which first appeared in France. Once, a student of the French confectioner Claudius Gele had the idea to wrap a piece of butter in the dough, and then roll it out, doing this several times. The result was airy, light, oily puff pastry, which is still popular in the national cuisines of the world. easy to make at home, because frozen puff pastry can be bought at the store. But aerobatics is to make puffs with your own hands from homemade dough, because it turns out to be tastier than semi-finished products.

How to cook puffs

The recipe for puff pastries is considered universal, because it can be used to prepare a wide variety of pastries. Puffs are made from puff pastry without filling and with filling, and pies can be sweet and savory, open and closed. However, the main secret of delicious puffs is not in the filling, but in the dough, which is prepared using a large amount of butter.

The process of preparing the dough is that the unleavened or yeast dough is covered with butter and the resulting "sandwich" is rolled out many times to get a layered texture. The more layers, the more magnificent the puffs will turn out, 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. After that, puffs are formed from the dough, filled with filling and baked in the oven. From yeast dough, pastries are soft and tender, and from unleavened dough - crispy and fragile. Making puff pastry is a complex and virtuoso process, which you can still master on your own if you really want to.

Fillings for puffs

Options for sweet fillings are very diverse: boiled condensed milk, chocolate pieces, dried fruits, canned, fresh fruits and berries, jam, marmalade, jam, cottage cheese, nuts, cream, marmalade or just cinnamon with sugar. If liquid jam is used, it should be thickened with cornstarch so that the filling does not leak out during baking. Lemon and orange zest, spices, sesame and poppy seeds can be added to the filling for taste and aroma. Sweet puffs are a great dessert and a complete snack with tea and coffee.

Puff pastries with savory fillings are served as an appetizer for soup and main course, 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 is worth experimenting here, creating delicious combinations with spices and herbs.

Secrets of making delicious puffs: the right ingredients

According to the classic recipes for puffs, a layer of unleavened puff pastry should contain about 300 layers, and a layer of yeast dough - from 24 to 96 layers. At home, this is hardly possible, so housewives often use simpler recipes for early puff pastry. There are some subtleties, the knowledge of which will help you prepare tender and airy puffs.

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

Using butter or butter margarine is a matter of personal preference. Of course, it tastes better with butter, but modern baking margarine with a high melting point is also suitable for puffs, because it makes especially airy pastries. But you should not use spread and cheap butter surrogates for dough. Before working with the dough, the butter is usually cooled without freezing, otherwise the 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 the dough correctly

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

Cutting dough into puffs and baking

The most important thing when cutting is to keep the layered structure, so the knife must be very sharp. Puff pastry is plastic, puffs of any shape are easily molded from it. You can cut the dough into squares, and put a little filling on top, you can cut the rectangles obliquely and make bagels. If you roll rectangular layers into rolls, cut in half, make small cuts in the center and turn the rolls outward, you will get puff curls. Puffs in the form of roses and croissants, rectangular and figured pies, envelopes and baskets with stuffing look very nice.

Before putting the puffs in the oven, their top is smeared with yolk for color, but it is better not to grease the edges of the products, otherwise they will become hard. The puffs are placed on a cool baking sheet covered with baking paper, rest for a few minutes (no more, otherwise the oil will flow) and placed in the oven, heated 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 puffs without a layered texture. If you bake them at a very high temperature, the puffs will brown quickly, but the inside will remain raw.

Air puff: master class

Ingredients: wheat flour with a 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 lubricating the dough - 1 pc.

Puff pastry recipe step by step - an easy way to learn how to bake puff pastry for dessert or snack. This recipe uses the classic puff pastry method.

Cooking method:

1. Sift the flour and mix it with salt.

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

3. Pouring water into the butter-flour mixture in small portions, knead the dough.

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

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

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

7. Put 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 to the center.

8. Wrap the edges of the dough in the form of an envelope.

9. Turn the dough over with the seams down, dust lightly with flour and gently roll out with a rolling pin. Make a large rectangle 2-3 times larger than the original rectangular layer.

10. Wipe off the remaining flour from the dough, otherwise these places will discolor during baking. Fold the dough layer into three layers, wrap with 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, if necessary, place the dough in the cold.

12. Roll out the finished multi-layered dough and cut out small squares of about 7 × 7 cm from it.

13. In the middle of each square, put a little thick jam or marmalade.

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

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

16. Put the puffs on a baking sheet covered with baking paper and brush them again with beaten egg.

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

18. Sprinkle the finished and slightly cooled puffs with powdered sugar.

If you make a lot of dough at once, it can be stored in the freezer and used as needed. Homemade puff pastry is tastier and more airy than store-bought puff pastry - you'll see for yourself!

Puffs with cheese and sausage

Such puffs are good for breakfast, and they are cooked instantly if you have thawed 400 g of puff pastry made by yourself in advance. Grate 100 g of cheese, cut into small pieces 100 g of 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. Put a little stuffing on one half of each rectangle, cover with the second half and connect the edges well. Place the puffs on a greased baking sheet and bake for 15 minutes at 180°C until golden brown. If you have time, you can brush the pies with an egg, but everyone is in a hurry in the morning, so you can skip this culinary stage - they will still turn out ruddy and appetizing!

French puffs with nutella and raspberry jam

This delicious dessert will brighten up any tea party, and it's 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 herringbone puff, pinch the edges nicely and brush the top of the puff with a beaten egg. Make a few cuts in the top of the patty with a sharp knife, place the products on a baking sheet covered with baking paper and bake the French puffs for 20 minutes at a temperature of 200 ° C - while the oven should already be heated to the desired temperature. Nutella puffs that melt in your mouth - what could be tastier?

Cook with joy for your family and enjoy tasting puffs with different fillings during joint lunches and dinners!

As it turned out, this is not at all difficult, and the dough turns out much tastier and better than store-bought. Today we bring you some amazing puff pastry recipes. What can be made from puff pastry? Lots of different goodies! From simple puff "tongues" to a chic Napoleon cake; tube puffs, "envelopes", "corners", "roses"; stuffed with apples, cottage cheese, cheese, sausage, jam, chocolate, custard! This is the richness of variations concealed by the basic recipe for homemade puff.

Depending on how you fold the dough and how you fill the formed products, each time you will get a new delicacy, to the delight and surprise of the household.

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

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.

Probably, you often met delicious biscuits-ears in the store. It is easy to make it at home: 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 slices 0.5 cm thick, lay out the “ears” on a baking sheet covered with parchment, and bake until cooked.

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 nicely.

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.

We put thin semicircular slices of apples sprinkled with cinnamon sugar or boiled sausage on the dough 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.

Having rolled out the dough into a 0.5 cm cake, cut out circles with a glass or a 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.

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.

As an alternative to small puffs, you can bake a large, spectacular layer 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 we put the filling: grated cheese, mushrooms, minced meat. We pinch the edges and lay the resulting "tubes" with the filling in a spiral shape. You can make a pie with different fillings, 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. Coat the finished cakes with custard, sprinkle the cake with crumbs and leave to soak for 3-4 hours.

See also our recipe with detailed photos

Now you know how at home and know many new interesting recipes! Which one will you try first?

Beef liver for pies should be fresh, dark cherry in color with a slightly sweet smell. A characteristic feature of this valuable offal is a transparent thin film that covers the entire outer surface of the liver. Soak it in cold water for 30 minutes before cooking. During this time, the surface film will turn white and bitterness will go away. The film must be carefully separated by prying off the edge with a sharp knife. After that, the liver should be cut into small cubes. You can pre-put in the freezer for 30 minutes, then it is more convenient to cut

Chop the onion, sauté in preheated vegetable oil.

The bow should become translucent.

Then you need to add chopped liver to it.

From contact with a hot pan, it will gradually change from burgundy to gray. The pieces must be stirred often so that they are stewed evenly.

When the liver loses its original color, salt, pepper and remove from heat. You can’t keep it on the stove for a long time, because this capricious offal can become tough.

Puff pastry for bags should be rolled out into a layer 3-4 mm thick. In order not to stick, it must be sprinkled with flour on both sides.

Cut into squares with a side of 10 cm.

Place 1 tablespoon of chilled filling in the center of each.

Gather the edges of the square and squeeze tightly, giving the pies the shape of bags. Then brush them with egg yolk.

Puff pastry bags with beef liver should be spaced 3 cm apart on a parchment-lined baking sheet. They should be baked at 200 degrees for 25-30 minutes.