Puff pastry recipes from it. Puff pastry

A person acquires a love for sweets and desserts in childhood. Grandmothers and mothers often treat the heir to homemade pies and pastries. If someone's passion for ice cream fades with age, then baked goods remain one of the most attractive snacks for almost everyone.

Recipes made from puff pastry are more interesting than those made from yeast. It cooks quickly, and the pies with a variety of fillings turn out very tasty and beautiful. Puff pastries and croissants have long been part of the classic breakfast menu in many countries, including France.

Italians make one type of pizza on puff pastry, and Austrians make their famous “lazy” apple strudel. The list of popular pastries in the world can be continued for a long time.

The main method for kneading puff pastry is to keep it and the ingredients refrigerated or even frozen. Many components are kept in the freezer before making the dough.

It is kneaded for 5-10 minutes, after which it is put back in the refrigerator so that it does not melt. There it can be stored for a week, and in the freezer for up to two months.

Ingredients needed

There are several recipes for puff pastry, and each of them is good in its own way. The simplest one, suitable for any type of baking, is called “Quick Dough”. It contains only commonly available products that can be found at your local grocery store.

Many people buy ready-made dough, but to be sure of the quality of all components, it is better to make it yourself at home.

For a portion of dough you will need:

• 1 kg flour;
• 2 eggs;
• 800 g frozen butter (margarine);
• 1 tsp salt;
• 2 tbsp. 5% vinegar;
• 350 ml ice water.

Preparation

You need to prepare the dough quickly, without any distractions, so as not to allow the butter to melt. Before the kneading process, butter or margarine should be kept in the freezer and water on the top shelf of the refrigerator.

You should remove the dough from the cold before baking pies or cake. As soon as they are ready, they are placed on a baking sheet and placed in the oven.

The procedure for preparing the dough is as follows.

1. Mix 2 eggs, vinegar, salt with chilled water in a bowl and put it in the refrigerator.
2. Grate the frozen butter and mix with flour.
3. Shape the mixture into a mound with a depression on top and pour the liquid from the refrigerator into it.
4. Do not knead the dough thoroughly, but alternately move the edges towards the center until it becomes homogeneous.
5. Shape the finished dough into a bar, put it in a plastic bag and put it in the refrigerator and freezer.

Step-by-step puff pastry recipes

What to make from puff pastry depends on the occasion and the housewife’s plans for setting the table. It is used both for desserts and for dishes from the main menu, such as pizza and khachapuri.

The step-by-step baking recipes below come in different variations. Some of them can only be prepared by professionals, they are so complex and contain rare ingredients. Here are some simple and affordable options. They will be mastered by novice cooks and those who need to prepare a treat in a short time.

Napoleon cake is one of the ten most famous desserts in the world. The Emperor of France may have been dethroned two centuries ago, but his name remained immortalized in a delicious light delicacy. Airy thin puff pastry cake layers are coated with sweet.

Ingredients for cream:

• 4 eggs;
• 100 g flour;
• 300 g sugar;
• 20 g vanilla sugar;
• 350 g butter;
• 1 liter of milk.

1. In a saucepan, combine the flour with the eggs and both types of sugar and mix thoroughly until smooth and free of lumps of flour.
2. Gradually pour in the milk and, stirring, place over low heat.
3. Stir the mixture continuously with a spoon or whisk until it thickens.
4. Remove from heat until boiling and add 50 g butter.
5. Cool the custard to room temperature.
6. Beat 300 g of butter and combine with the custard.

Next, you should move on to baking 12 cakes, which make up the classic “Napoleon”. The puff pastry should be divided into 12 parts and rolled into balls. Before the oven reaches 180°C, they must be kept in the refrigerator.

The procedure for preparing the cakes is as follows.

1. Roll out the ball onto baking paper to a thickness of 2 mm.
2. Place a plate on top of it and cut out a circle with a diameter of 2 cm, leaving the trimmings nearby.
3. Place the paper with the cake on a baking sheet, pierce it in several places with a fork and bake for 5 minutes until done.
4. While one cake is baking, roll out the next one.

The bottom cake can be placed on a flat dish or tray and coated with an even layer of cream. In this way, assemble a cake from 12 layers and lightly press for an even shape. Spread the top and sides with cream too.

The baked dough scraps should be put into a bag and turned into crumbs with a rolling pin. Sprinkling the top and sides of the cake completes the cake making process. After a couple of hours (or better yet, overnight) in the refrigerator, Napoleon is ready to serve.

Puff pastries with pineapple

A beautiful and tasty dessert is baked in 20 minutes and is a real table decoration due to its original shape. In addition to the puff pastry, you will only need peeled and cut into circles pineapples, a pinch of powdered sugar and a dozen large berries.

The cooking procedure is as follows.

1. Roll out the dough into a layer and cut into thin long strips.
2. Wrap the circle symmetrically with a strip of dough, passing it through the center.
3. Bake the puff pastries in the oven for 20 minutes at 200°C.
4. Sprinkle the finished, slightly cooled dessert with powdered sugar on top and place a bright berry in the center.

An experienced housewife will spend less than half an hour baking this popular dessert. In addition to 400 g of dough, you need to take two 100 g chocolate bars and one egg.

The cooking procedure is as follows.

1. Roll out the puff pastry into a rectangular layer 5 mm thick.
2. Cut it into long triangles.
3. Place the chocolate in the freezer, then take it out and break it into small pieces.
4. Place the filling on the wide edge of the triangle and roll into a tight bagel.
5. Shape it into a crescent shape and place it on a baking sheet.
6. Beat the egg and brush the tops of the croissants with it.
7. Bake for 20 minutes. at a temperature of 220 °C.

Sausages in dough

Puff pastry is unsweetened, so it goes well with sweet, meat, and mixed fillings. Will interest adults and children as a quick, tasty snack. For 10 servings you will need about 300 g of dough.

The filling can be simply sausage or sausage with the addition of a slice of cucumber and cheese. You can achieve a golden crust effect using a beaten egg.

Filling ingredients:

• 10 sausages;
• 70 g cheese;
• 1 large pickled cucumber;
• 1 egg.

The cooking procedure is as follows.

1. Roll out the dough and cut it into thin long strips.
2. Cut the cucumber and cheese into slices, and the pieces of cheese should be shorter than the sausage so as not to leak out during baking.
3. Press a slice of cheese and cucumber onto the sausage on both sides and begin wrapping it from one edge, moving towards the other. The dough strips should overlap each other.
4. Brush the top of the sausages in the dough with beaten egg and bake for 25 minutes. in the oven at 200°C.

Pizza with tomatoes and cheese

What to cook from puff pastry so that the dish appears on the menu as a full-fledged hot dish? The right solution would be to make Margherita pizza with tomatoes and cheese. If you wish, you can add sausage, olives and mushrooms to it, because Margherita is a basic pizza that includes only the main ingredients.

Filling ingredients:

• 1 large tomato;
• 150 g mozzarella cheese;
• basil leaves.

The cooking procedure is as follows.

1. Peel the tomato and mash it into a puree.
2. Roll out the dough into a round layer 2 mm thick on baking paper and place it on a baking sheet.
3. Place the first layer of tomato puree, then the mozzarella divided into pieces and a few torn basil leaves.
4. Bake in the oven for 8-10 minutes. at a temperature of 250 °C.

Cabbage pie

The filling pie is good as a separate snack or addition to the broth. The kulebyaka takes an hour to prepare due to the separate frying of the filling. Depending on the occasion of the celebration, the cabbage pie is given a classic rectangular shape or rounded, like a real kulebyaki. It will require about 800 g of dough.

Filling ingredients:

• 1 kg of white cabbage;
• 3 eggs;
• 2 yolks;
• 3 onions;
• 2 tbsp. butter;
• 2 tsp granulated sugar;
• 1 tsp salt;
• dill and parsley;
• ground black pepper to taste.

The cooking procedure is as follows.

1. Cut and discard the stalk from the head of cabbage, then chop the leaves, but do not chop them.
2. Place the cabbage in boiling water over a fire for 4-5 minutes. and remove to a plate.
3. Hard boil the eggs and chop them finely.
4. Chop the onion and herbs.
5. Heat up and melt the butter in it.
6. Fry the onion first, then add the slightly damp (not wet) cabbage and, stirring, fry for about 10 minutes.
7. Lastly, add eggs, herbs, sugar, salt and pepper.
8. Divide the dough into 2 equal pieces and roll them into thin layers according to the size of the baking sheet.
9. Place the filling on the bottom layer, cover with the top layer and pinch the edges.
10. Generously pierce the top layer of the kulebyaki with a fork and decorate with braids from the remaining dough.
11. Brush the top with beaten yolks and place the pie in the oven preheated to 220°C for 30-40 minutes.

Puff pastry strudel is not quite the correct Austrian recipe, but it will cope well with the function of becoming an appetizing dessert for tea. Before baking, you can sprinkle it with brown sugar or roll the finished strudel in powdered sugar. A serving of dessert is complemented with a tablespoon of vanilla ice cream and a sprig of mint.

Filling ingredients:

• 4 apples;
• 1/2 cup ground hard nuts;
• 2 tbsp. wheat flour;
• 2 tbsp. crumb crumbs;
• 3 tbsp. brown sugar or powdered sugar;
• 4 tbsp. white granulated sugar;
• 2 tsp cinnamon;
• 50 g butter;
• 1 yolk.

The cooking procedure is as follows.

1. Core the apples and cut into small pieces.
2. Mix them with half the white granulated sugar, flour and cinnamon.
3. Mix ground nuts with crumbs and remaining granulated sugar.
4. Roll out the dough into a thin layer, cut it in half.
5. Grease each layer with butter, carefully pour half a portion of crackers and nuts onto it, and put half of the apple filling on top.
6. Roll the strudel into a roll and pinch the edges.
7. Make several cuts on top down to the apples, brush the top with beaten yolk.
8. Bake in the oven for 45 minutes. at a temperature of 180 °C.

Khachapuri with cheese

Khachapuri can be made to look like a round pizza or several small envelope pies can be made for guests to take from the dish. Hearty pastries are prepared with different types of cheese, each of which adds a special flavor to the dish. For 400 g of puff pastry you will need a filling of approximately the same weight.

Filling ingredients:

• 250 g of Adyghe cheese or feta cheese;
• 100 g hard cheese;
• 1 egg;
• 60 g butter;
• fresh greens.

The cooking procedure is as follows.

1. Grate the cheese on a coarse grater, mix with egg whites, butter and chopped herbs.
2. Divide the dough into two parts, form them into balls, then roll out into round layers.
3. The edges of the bottom layer should rise a few cm from the bottom of the round baking dish.
4. Spread the filling in an even layer, cover it with the top layer and pinch the edges.
5. Cut the khachapuri into 6 or 8 servings and brush the top with beaten yolk.
6. Bake for 35-40 minutes. at a temperature of 180 °C.

Roses with cottage cheese

Buns are well suited for a children's table. Adults also love them very much and are ready to imagine themselves as preschoolers when they eat fragrant roses with cottage cheese.

Filling ingredients:

• 1 egg;
• 100 granulated sugar;
• 100 g raisins;
• 500 g cottage cheese;
• a pinch of vanillin.

The cooking procedure is as follows.

1. Mix all filling ingredients until smooth.
2. Roll out the dough into sausages and cut it crosswise into flat cakes.
3. Roll them into circles and cut through the middle into three segments of different sizes.
4. Place a tablespoon of filling in the middle and surround it first with the smallest segment of dough, then the medium one and lastly the largest one.
5. Bake in the oven for 35-40 minutes. at a temperature of 200 °C.

Canned fish pie

A hearty and elegant pie is best served whole if the top layer of dough is made in the form of scales. Relatives and guests will love this cute baked fish.

Filling ingredients:

• 2 canned food;
• 3 onions;
• 400 g boiled rice;
• 300 g canned peas;
• 2 tbsp. vegetable oil;
• salt and pepper to taste.

The cooking procedure is as follows.

1. Peel and chop the onion, put it in a frying pan with vegetable oil and fry for 10 minutes.
2. Add boiled rice, green peas without liquid, and fish mashed with a fork to the onion.
3. Fry everything together for another 5-7 minutes, add salt and pepper.
4. Place a rolled out oval-shaped layer of dough on a baking sheet, place the filling on it and pull the edges towards the center.
5. Using a glass, cut out circles from another, smaller layer and place on top of the pie to create a scale effect.
6. Bake for 45 minutes at 220°C.

Puff pastry recipes are quick, so you can make several types of baked goods in just a few minutes. Having a minimum of ingredients for filling, as a rule, it is easy to make 2 or even 3 types of pies or puff pastries with different fillings.

Regardless of the thickness of the puff pastry crust, you need to pierce it with a fork in many places. Due to this, they will remain flat in the oven and will not swell.

Puff pastry for pizza should be made from special flour. It’s called “For Pizza”. Due to the special composition of flour, the dough turns out airy, with bubbles, and when baked, a golden brown crust forms on it. The filling should not contain a lot of moisture, otherwise the dough will soften.

Conclusion

There are videos on the Internet showing step-by-step preparation of puff pastry baked goods. When you are just starting to get acquainted with the intricacies of cooking, visual lessons will come in very handy and will allow you to avoid making basic mistakes.

You can bake puff pastry pies for yourself, because this activity does not require much time. After a busy day filled with events, it’s nice to sit at home with a cup of tea and eat an airy puff pastry or a piece of Napoleon cake.

Every day is unique and by pampering yourself with delicious food, it is easier to remember it on a positive side. In the end, a new day will begin tomorrow, and you can free yourself from remorse for the recent feast by visiting a fitness club.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!

Dishes made from puff pastry are an almost win-win option in case of a sudden invasion of guests or when you need to cook something delicious quickly. There are many types of puff pastry sold in stores: regular yeast or unleavened puff pastry and phyllo dough, which came to us from the West, which is prepared without a large amount of oil, which makes it more dietary (if such a definition is generally applicable to the dough). On the website you can always find a variety of recipes for preparing any type of puff pastry, if you like to cook it yourself, and we will tell you about those dishes that can be prepared both from puff pastry, and about dishes in which puff pastry plays a minor but very important role.

If the process of making puff pastry doesn’t excite you or you simply don’t have enough time for quite a long fuss with rolling out and cooling, you can always buy a package of ready-made frozen dough in the store and prepare croissants or puff pastries for breakfast, pies for a snack, or something more monumental for dinner like meat pie, original pilaf or chicken legs in “handkerchiefs”.

Ingredients:
300 g yeast-free puff pastry,
3 apples,
2 eggs
3 tbsp. sour cream,
1 tbsp. starch,
sugar - to taste.

Preparation:
Lightly roll out the defrosted puff pastry and tear it into pieces with your hands. Place a row of dough pieces in the prepared pan, and a row of peeled and thinly sliced ​​apples on top of it. Make several layers, the last one should be the dough layer. Prepare a filling of eggs, sour cream and sugar and pour the products into the mold. Place to bake in an oven preheated to 180°C. The finished dessert should be rosy. Sprinkle with powdered sugar before serving.

Ingredients:
850 g canned pineapple rings (1 large jar),
1 layer of puff pastry without yeast,
6 apricots or 12 cherries,
powdered sugar, cinnamon - to taste.

Preparation:
Roll out the thawed dough thinly and cut into strips 1-1.5 cm wide. The number of strips should correspond to the number of pineapple rings. Dry the pineapple rings, sprinkle with cinnamon and wrap each ring with a strip of dough, passing it through the hole in the center of the ring. The dough should form something like petals. Place the rings on a baking tray lined with baking paper and place in the oven at medium heat for about 20 minutes. Place half an apricot or a whole cherry in the center of each ring, sprinkle with powdered sugar and serve with tea.

Ingredients:
1 pack of puff pastry,
5 apples
½ cup brown sugar,
1 tsp ground cinnamon,
2 tbsp. butter,
100 g seedless raisins.

Preparation:
Defrost the dough. Peel the apples, remove the core and cut into cubes. Heat the butter in a frying pan, add the apples and fry for a few minutes, then add the washed and dried raisins and simmer for about another minute. Mix with sugar, sprinkle with cinnamon and remove from heat. Roll out the defrosted dough, cut into squares with a side of 5 cm, put the filling in the center of each square and fasten the opposite corners. Bake at 200°C for 15 minutes.

Ingredients:
300 g ready-made puff pastry,
5 tbsp. brown sugar,
2 tsp ground cinnamon,
1 egg.

Preparation:
Mix sugar and cinnamon. Roll out the defrosted dough slightly and brush the dough layers with an egg beaten with 1 tbsp. water. Cut the dough into strips 2 cm wide and 10 cm long. Dip the strips in a mixture of sugar and cinnamon and roll into long spirals. Place them on a baking sheet, pressing the ends so that the spirals do not unwind, and place in the oven, heated to 180°C, for 10-12 minutes.

Ingredients:
1 package of ready-made puff pastry,
2 cans of salmon,
2 eggs
2 tbsp. chopped greens,
1 tbsp. green onions.

Preparation:
Drain the liquid from the jars of fish, mash the contents with a fork and combine with the beaten egg. Add greens, stir. Lightly roll out the defrosted puff pastry and cut into squares. Place the filling on the dough, fold it in half to form triangles and seal the edges well. Place in the oven at 190°C for 15-20 minutes.

Ingredients:
1 kg puff pastry,
500 g pumpkin,
sugar and cinnamon to taste.

Preparation:
Grate the pumpkin on a coarse grater, add sugar and ground cinnamon to taste, stir. Divide the dough into squares, roll each square out a little and place the filling in the center. Pinch into envelopes and place on a baking sheet lined with baking paper. Bake at 250-280°C until done (about 20 minutes).

Ingredients:
1 pack of unleavened puff pastry (or phyllo dough)
1 onion,
300 g spinach,
150 g feta cheese,
100 g cottage cheese,
1 egg,
3 tbsp. vegetable oil,
1 tsp salt,
200 g butter.

Preparation:
In a frying pan with vegetable oil, sauté the diced onion until soft, add the spinach and salt and simmer for a few minutes. Add feta, cottage cheese and beaten egg. Simmer, stirring well, for 5-10 minutes over low heat. Roll out the defrosted dough into thin layers and brush with softened butter. Cut into strips 10-12 cm wide. Place the filling at the end of each strip, fold the dough over the filling to form a triangle, and continue folding the strip of dough to the end. Bake at 200°C for 15 minutes, brushing the triangles with softened butter.

Ingredients:
200 g cheese or feta,
3 tbsp. chopped green onions,
1 egg,
1 pack of puff pastry,
1 yolk,
1 tsp water.

Preparation:
In a bowl, mix crumbled cheese, egg and green onions. Cut the defrosted dough into 12 squares with a side of approximately 8 cm. Moisten the edges with water, lay out the filling and fold into triangles. Beat the yolk with water with a fork, brush the resulting pies and place on a baking sheet. Bake at 190°C until golden brown.

Empanadas pies made from puff pastry with meat (Argentine style)

Ingredients:

½ cup vegetable oil,
2 onions,
500 g minced meat,
2 tsp dried paprika,
¾ tsp hot red pepper,
1 tsp cumin,
1 tbsp. 6% vinegar,
¼ cup raisins,
½ cup pitted olives,
2 boiled eggs,
salt - to taste.

Preparation:
Heat vegetable oil in a frying pan and fry the chopped onion until golden brown. Remove from heat, add pepper and salt. Meanwhile, place the minced meat in a colander, scald with boiling water and transfer to a bowl. Add vinegar and cumin, stir, combine with fried onions and mix well. Place the mixture on a flat plate, smooth it out and let cool. Cut the eggs into small cubes, olives into circles. Cut 10 circles from the defrosted dough. Place minced meat, eggs, olives and washed raisins in the center of each circle. Brush the edges of the dough with water and fold it in half, like a large dumpling. Pinch the edges of the crescents to form a flagellum, doing this especially carefully, since if the pie opens, all the juice will flow out of it. Line a baking tray with baking paper, lay out the empanadas, make 1-2 punctures in each pie with a toothpick to allow steam to escape and brush with egg. Bake at 180°C for 20-30 minutes.

Ingredients:
1 package of ready-made puff pastry without yeast,
300 g meat (any kind),
2 potatoes,
1 onion,
salt, ground black pepper, spices - to taste.

Preparation:
Cut the meat and potatoes into 1 cm cubes and simmer in a frying pan, covered, for 10 minutes. Salt and pepper, add spices. Cut the dough into 6 equal pieces. Grease a muffin tin with oil and line the inside with dough, spreading it along the sides of the muffin cups and leaving a little on top so you can wrap the dough over the filling. Place the filling in each mold, wrap the dough and seal. Bake at 180°C for 20-25 minutes.

Ingredients:
300 g asparagus,
250 g bacon,
250 g ready-made puff pastry,
1 egg.

Preparation:
Wash and dry the asparagus. Cut the bacon into thin slices and wrap the asparagus in the bacon, wrapping it in a spiral. Defrost the puff pastry, roll it out lightly and cut into strips 4-5 cm wide. Also wrap the asparagus in bacon in the dough in a spiral and secure the strip of dough so that it does not unfold. Beat the egg with a little water with a fork and grease the spirals. Place the curls on a baking tray lined with baking paper and bake at 180°C for 20 minutes until golden brown.

Ingredients:
600 g minced chicken,
250 g of ready-made yeast-free puff pastry,
2 onions,
1 yolk,
salt, ground black pepper, spices and seasonings to taste.

Preparation:
Add finely diced onion, salt, pepper and spices to taste to the minced chicken and knead well. Roll out the defrosted dough not too thin and cut into long thin strips. Roll the minced meat into small meatballs and roll strips of dough over them. Place on a baking sheet, brush with yolk and bake at 180-200°C until golden brown.

Ingredients:
700 g veal,
2-3 eggs,
1 pack of ready-made puff pastry
3-4 tbsp. flour,
1 yolk,
5-6 tbsp. vegetable oil (preferably olive oil),
2 tsp dried Provençal herbs,
salt, ground black pepper - to taste.

Preparation:
Mix vegetable oil with 1 tsp. Provencal herbs, salt and pepper and rub the resulting mixture onto a piece of veal. Place the meat in the refrigerator for several hours. Then fry the meat in a frying pan on all sides until golden brown and cool. Beat eggs with flour and 1 tsp. Provençal herbs and bake the omelette in a wide frying pan. Place the omelette on the defrosted dough, place the meat on it, roll tightly into a roll and pinch the edges of the dough. Grease the surface with yolk, place on a baking sheet and bake in an oven heated to 180°C for 40-50 minutes.

Ingredients:
2 sheets of prepared puff pastry
8 chicken drumsticks,
2 tbsp. butter,
1 onion,
150 g champignons,
100 g cheese,
salt, ground black pepper.

Preparation:
Wash the chicken drumsticks, dry them and remove the bone by cutting the cartilage and turning the flesh inside out. Then turn the flesh skin-side out, salt and pepper inside and out. Meanwhile, prepare the filling: fry chopped onion in butter until transparent, add finely chopped mushrooms and simmer for 5-7 minutes, cool, grate cheese into the filling, stir. Stuff the chicken legs with the mixture. Roll out the defrosted dough into thin layers and cut each layer into 4 parts. Place a chicken leg vertically in the center of each square, lift the dough and pinch to form a pouch. Place the legs on a baking tray lined with baking paper and bake in an oven preheated to 180°C for 40-50 minutes until golden brown.

Ingredients:
500 g ready-made puff pastry,
200 g butter,
1-2 onions,
1 sweet yellow pepper,
1 large chicken
½ tsp. salt,
5 tsp turmeric,
1 tsp cumin,
500 g rice,
500 ml milk,
2 tbsp. flour,
2 tbsp. corn flour,
raisins, prunes, dried apricots, pistachios, dogwood berries - a little of everything, to taste.

Preparation:
Separate the meat from the bones, cover the bones with a small amount of water and set the broth to cook, cut the meat into pieces and fry in a cauldron or pan with a thick bottom and walls in butter (100 g) along with onions and sweet peppers. Season with salt, add cumin, turmeric and coriander to taste. Wash and soak dried fruits. Strain the finished broth, dilute it in a 1:1 ratio with milk, add salt and cook the washed rice in it. Place the finished rice (do not overcook it!) on a sieve. Roll out the defrosted dough using a mixture of wheat and corn flour into a layer that is enough to line the inside of the cauldron and remains for wrapping. Melt the remaining butter, use a pastry brush to grease the inner surface of the cauldron, line it with dough and also grease it with oil. Pour in the rice, pour in the remaining oil, lay out the dried dried fruits, then a layer of chicken meat with vegetables and the oil in which it was all fried. Seal, fold the edges of the dough, pinch well. Grease with oil and place in an oven preheated to 180°C for 40 minutes. When serving, turn the pilaf out onto a wide, flat plate. Cut like a cake and sprinkle with pistachios and dogwoods.

On our website you will find the classic Napoleon cake, sweet rolls with cream, and recipes for other puff pastry dishes, both simple and more complex - choose, use your imagination!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Puff pastry is a unique product that allows you to prepare varied, tasty, and impressively presented dishes. It is used as a basis for preparing various types of meat, fish, vegetables, salty pastries, sweet desserts with cream, fruit, berry, chocolate, cheese and curd fillings. Thin, crispy, melt-in-your-mouth puff pastry is an indispensable ingredient in almost all national cuisines, and the exquisite culinary masterpieces created with its help decorate receptions and festive events.

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

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

Puff pastry dishes - simple and tasty

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

What you can cook:

• confectionery products - cookies, pastries, cakes, croissants;
• snacks - pies, corners, tongues, puff pastries;
• dishes with national flavor - khachapuri, quiche, pasties;
• holiday and everyday food - meat and vegetable rolls, salads, soups.

Little secrets:

• the more layers, the tastier the baked goods will be;
• to obtain a beautiful, golden crust, the baking surface must be greased with egg;
• 100 g of product contains approximately 360 kcal; to maintain your figure, you should use moderation when consuming it.

We wish you pleasant gastronomic travels!

The world of sweets is a whole Galaxy. It contains star clusters, large and small planets, countries, regions, cities and even hidden streets, consisting of their own secrets, secrets and bold experiments. And good old culinary traditions live there. Traveling through big planets and quiet streets is always exciting. Even if it seems that you have already been here, seen everything, and tried everything. There is always something new to discover.

Today we will travel to the Puff Pastry Baking star system. Let's find a planet in this system "Sweet baked goods from ready-made dough." And our excursion began!

The main goal of our journey is to find such recipes so that our loved ones and friends will be amazed by our talent and recognize us as the Great Cook. But at the same time, it takes us very little time to make each delicacy, literally a teaspoon, and a pinch of effort, and so that for the filling everything is simple and often found in our bins.

Although you and I will be preparing our culinary masterpieces from ready-made dough, I would like to clarify for your information that there are a huge number of varieties of puff pastry: yeast, French without yeast, Danish, unleavened, soda, etc. When buying ready-made dough in a store, check. This will help in finding the right recipe. And I will try to suggest recipes for different types of dough.

Baked goods made from yeast-free puff pastry

Eastern sweetness

The secret of this recipe is the combination of nut-honey filling and crispy dough. Everything is simple, but in the end the dish resembles an exotic oriental sweet.

Ingredients:

• Yeast-free puff pastry – 1 package (500g);
• Nuts – 400 g (you can take any to suit your taste);
• Honey – 2-3 tbsp;
• Sugar – 1 tbsp;
• Butter – 50 g;
• Egg (yolk) – 1 pc.;
• Cinnamon – for sprinkling.

1. Try to chop the nuts finely and fry them a little. If you use walnuts, it is better not to fry them - they will be bitter. Just chop it.
2. While the nuts are hot, mix them with honey and sugar. Add cinnamon. Mix everything well and let it brew a little so that the nuts are saturated with the aroma of cinnamon and honey.
3. To make it easier to work with, divide the dough into several parts.
   Roll out each part well. The thickness should not be more than 5 mm.
4. Before adding the filling, brush each layer with melted butter.
5. Place the filling and distribute evenly over the dough.
6. Here's attention! The layers of dough can be placed one on top of the other to form a pie or cakes if the pie is cut into pieces before baking. But you can roll the rolls. Each housewife decides for herself, taking into account her mood and family preferences.
7. Roll up the roll. Brush the top of the roll with whipped yolk.
8. Bake the rolls at 250 degrees for 20 minutes.

The puff pastry, nuts and honey will make the roll look like baklava. But a different dough is used to make baklava.

Puff pastries with apples

These are open buns. That is, apples on top will decorate them.

Ingredients:

• Dough – 300 g;
• Apples – 2 pcs.;
• Jam – apricot or jam – 60-70 g;
• Egg – 1 yolk;
• Water – 30 g.

1. Prepare the dough. Defrost and roll it out. Cut into 4 parts, each of which is a rectangle 15 by 10 cm.
2. Peel the apples and remove the seeds. Cut into thin (no more than 0.5 cm thick) slices.
3. Dilute the jam with water and put on fire for 2 minutes. Then we pass it through a sieve.
4. Cover a baking sheet with parchment and place the pieces on it.
5. We retreat 1.5 cm from each edge, overlapping apples in the middle of each workpiece. Lubricate them with jam. And grease the dough with yolk.
6. Place in an oven preheated to 180 degrees for 10-15 minutes.
7. Grease the finished buns with jam.

Unleavened dough (phyllo)

We are all familiar with chebureks. Did you know that this type of pies belongs to a great family - burek or burekas. And in this family there is one “negligent relative.” And he’s careless because he’s... sweet. Yes, yes! Bureks are exclusively with unsweetened filling. And only the Greek galaktoboureko somehow became a dessert.

Ingredients:

• Puff pastry – 450 g (10 sheets);
• Sl. butter – 250 g

For cream:

• Semolina – 150-170g;
• Milk – 0.5 l;
• Sugar – 250 g;
• Sl. butter – 50 g;
• Eggs – 4 pcs.;
• Vanilla.

For the syrup:

• Water – 400-450 g;
• Sugar – 800 g;
• Lemon zest - from 1 pc.;
• Honey – 2 tbsp. l.;
• Vanillin.

1. First the syrup is boiled. Pour the dish only with cooled syrup.
   Mix all ingredients (except honey) for syrup. Bring to a boil while stirring. When the sugar is completely dissolved, set aside and add honey.
2. Now you need to prepare the cream:
   Separate the yolks from the whites.
   Beat egg whites (50g) with sugar until stiff.
3. Beat 50 g with yolks until thick.
4. Gradually adding meringue to the yolks, carefully mix everything.
5. Boil the milk with the rest of the sugar.
6. While stirring, gradually add semolina and vanilla.
7. Reduce the heat under the pan and cook until the consistency of thick sour cream.
8. When the semolina is cooked, remove from the stove and add oil.
9. Mix semolina and egg mixture. Stir to prevent foam from forming.
10. Grease a baking sheet with oil.
    Gradually lay out 5 sheets of dough, sprinkling them with melted butter.

Interesting! A subtlety like drizzling rather than brushing the sheets with oil makes the dough crispier.

1. Pour cream onto the dough. And on top are the remaining 4-5 sheets. And again spray them generously.
   If there is any oil left, pour it on top, after making small cuts in the top layers of the dough.
2. Bake for 60 minutes. at 160 degrees.
3. Pour cold syrup over hot pie and let soak
   This is a type of galaktoboureko. Since a real Greek dessert uses a different dough, not filo.

Tubes with protein cream

Dream and love since childhood. Did you know how easy it is to make them? If you have metal straws at home, then you are half an hour away from your dream!

Ingredients:

Preparation:

Important! If there are no metal forms, you can use thick paper. Make tubes out of it and secure the edges with a stapler.

Sweet pizza

It's no surprise that the pizza is sweet. No. That's just it. What filling and sauce should be in order for the dish to be juicy?

Ingredients:

For the sauce:

For the filling:

Preparation

Baking from yeast puff pastry

Chocolate puff pastries

The beauty of this recipe is that it's completely hassle-free. You just need to wrap the chocolates so that they don’t leak when they melt in the oven. That's all!

Ingredients:

Preparation:

You can use different methods of “packaging” chocolates.

Main! Step back from the chocolate to the left and right, top and bottom by 0.5 cm.

There is another folding option - as in . I'll copy the photo from the adjacent recipe to show this principle. Only instead of cherries there are pieces of chocolate. To briefly describe the method, it goes like this: roll out the dough into a circle, divide it into equal triangles, put the filling on the wide edge and roll it up, starting from the wide edge.

Preheat the oven to 180 degrees. Grease the baking sheet. We put chocolate rolls on it. And put it in the oven for 25-30 minutes.

They can be served both hot and cold.
Chocolate can be absolutely any: milk and black, with or without filling. You can even use candy.

Tongues with crumbs

A simple and unusual recipe. Where the “crumb” is not only a decoration, but also an excellent addition to the taste. By the way, you can simply sprinkle the tongues with sugar ().

Ingredients:

Preparation

That's the beauty of puff pastry. That it itself is delicious baked. And if you “decorate” it with original crumbs, it can turn out to be a delicacy.

Snails with raisins

Ingredients:

We prepare:
Oven – preheat to 200 degrees;
Dough – defrost;
Baking tray – cover with parchment paper;
Raisins – soak in hot water, then dry on a towel.

Snails with raisins can be prepared in another way: prepare custard (1/3 of a serving), grease a sheet of dough with cream and only then lay out the raisins and roll the roll, you get a delicate filling.

Even more recipes in the video on my channel:

Ingredients:

How to cook:

10 of the simplest and incredibly delicious recipes from the world of Puff Pastry are ready to decorate your family’s holidays and everyday life.

On my You Tube channel there is a step-by-step recipe for puff pastry, from which you can make croissants, puff pastry with jam, cheese, chicken... I suggest you take note of this simple method and compare the taste of store-bought puff pastry with homemade one! You will feel the difference.

I hope you enjoyed the puff pastry recipes and some of the ideas take root in your kitchen. I wish you successful experiments and sweet tea parties!
I look forward to your feedback, comments, photos of finished baked goods.

As it turned out, this is not at all difficult, and the dough turns out much tastier and better than store-bought. Today we offer you some amazing puff pastry recipes. What can you make from puff pastry? A lot of different goodies! From simple puff “tongues” to a luxurious Napoleon cake; puff tubes, “envelopes”, “corners”, “roses”; stuffed with apples, cottage cheese, cheese, sausage, jam, chocolate, custard! This is the wealth of variations hidden in the basic recipe for homemade puff pastry.

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

All puff pastries should be baked on a baking sheet sprinkled with flour or lined with baking parchment at a temperature of 200-220 ºC. It’s easy to tell if it’s ready: the baked goods will separate and acquire a golden color.

Roll out the 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.

You've probably often come across delicious ear cookies in the store. It’s easy to make it at home: roll out the dough 0.5 cm thick, sprinkle the cake with sugar and cinnamon and fold first the right edge, then the left one into a roll towards the middle of the cake. It turns out to be a double roll. Cut it into pieces 0.5 cm thick, lay out the “ears” on a baking sheet covered with parchment, and bake until done.

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

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

Place 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 secure the roses with toothpicks and bake until golden.

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

5. Cheese sticks

Cut the cake 1 cm thick into strips, brush with 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 using a shot glass or glass. Add the filling, for example, boiled chicken fillet, chopped and mixed with fried onions. We pinch the pies, press them slightly, place them on a baking sheet, seam side down, and bake until lightly golden.

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

8. Puff pastries “Croissants”

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

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

In the middle of the strips we put the filling: grated cheese, mushrooms, minced meat. We pinch the edges and place the resulting “tubes” with the filling in a spiral into the mold. You can make a pie with different fillings, alternating them. Brush the top of the pie with beaten egg and sprinkle with sesame seeds or cumin. Bake at 180-200°C until golden brown.

10. Napoleon

The most delicious and favorite puff pastry recipe! Roll out the dough into cakes 2-3 mm thick, according to the size of the baking sheet (and to prevent the thin cake from tearing, it is more convenient to roll it out immediately on parchment sprinkled with flour), pierce the cakes in several places with a fork and bake for 15-20 minutes each. 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 to cook at home and know many new interesting recipes! Which one will you try first?