Recipe for puff pastry with cheese. Step-by-step recipe for making cheese puffs from ready-made dough

You don’t have time to prepare delicious pastries, but you really want to pamper your family with a delicious and satisfying dinner?

Then puff pastry will come to your aid, from which you can make a variety of puff pastries.

Puff pastries with cheese are especially interesting; recipes for such baked goods can be very simple or more complex.

Try making fragrant pies according to our recipes; your loved ones will appreciate your culinary talents and the taste of puff pastry with cheese.

Cheese puffs - general cooking principles

The main ingredients of puff pastry pies with cheese, as the name suggests, are the dough itself and the cheese. You can make the dough yourself, but today it’s easier to buy it, the range offered by stores is large, and the prices are affordable.

There are two types of puff pastry:

Yeast-free. Baked goods made from such a semi-finished product are dense.

Yeast. The pies come out fluffy and airy.

Both types of yeast dough are tasty, so, in principle, you can use either option to make cheese puffs.

Cheese for pies can be hard, processed, spicy, or salty. It all depends on the additional ingredients and your preferences. Usually the cheese is either finely chopped or grated. You can also put ham, sausage, meat, and mushrooms in puff pastry pies with cheese. In addition, puff pastries can be made sweet by adding cottage cheese, sugar, fruits and berries.

Prepare the pies in the oven on a greased baking sheet. The workpiece, while still raw, is brushed with egg and sprinkled, depending on the ingredients included, with seeds, nuts, dry herbs, and sesame seeds. Baked goods are served both cold and hot.

1. Puff pastries made from different types of cheese

Ingredients:

Half a kilo of frozen puff pastry;

Two processed cheeses;

130-150 grams of hard cheese;

180 grams of suluguni;

Sesame seeds.

Cooking method:

1. Place the dough on a dry, clean counter to defrost.

2. At this time, grate all types of cheeses on a fine grater and mix.

3. Roll out the defrosted dough into a thin layer.

4. Evenly distribute half the cheese onto half the layer, cover the cheese with the other half. Press with a thick palm and roll out with a rolling pin.

5. Place the other half again on half of the layer, perform the manipulations of covering and rolling again.

6. Cut the finished puff pastry into four equal parts, roll each of them out a little more and cut into four parts again. You should end up with 16 square puff pastries.

7. Line a baking sheet with oiled paper and carefully place the cheese puffs.

8. Brush each piece with beaten egg and sprinkle with sesame seeds.

9. Bake for 20 minutes in an oven preheated to 180 degrees.

2. Puff pastry pies with cheese and ham

Ingredients:

Half a kilo of dough;

200 grams of ham;

200 grams of cheese;

One egg;

Cooking method:

1. Roll out the pre-thawed puff pastry into a thin layer, without breaking the square shape.

2. Cut the layer into eight equal parts.

3. Cut both ham and cheese into slices.

4. Place a piece of cheese, a sprig of dill, and a slice of ham into each square of puff pastry.

5. Fold the puff pastry squares to form a triangular pie. Seal the edges.

6. Transfer the products to a greased baking sheet, brush the surface of the puff pastries with egg.

7. Bake at 200 degrees for 15 minutes.

3. Puff pastries with cheese, sausage, egg and herbs

Ingredients:

Half a kilo of puff pastry;

250 grams of hard cheese;

400 grams of boiled sausage;

100 grams of green onions;

Three eggs.

Cooking method:

1. Cut the boiled sausage into small cubes, grate the cheese on a coarse grater.

2. Mix cheese with sausage and one raw egg.

3. Roll out the finished dough and cut into rectangles.

4. Lightly beat the remaining two eggs with a whisk.

5. Spread cheese mixture onto one side of prepared rectangles. Cover with the other half.

6. Brush the top and edges of the puff pastry with beaten egg.

7. Place the puff pastry piece in the refrigerator for 20-30 minutes to allow the dough to set.

8. Brush the surface with egg again and bake for 20 minutes in an oven preheated to 180-190 degrees.

4. Puff pastry pies with cheese, spinach and herbs

Ingredients:

500 grams of puff pastry;

150 grams of fresh spinach;

Medium sized onion;

30 grams of parsley and dill leaves;

Two eggs;

70 grams of hard cheese;

Two tablespoons of crushed white bread crackers;

Salt, ground pepper, dried herbs;

30 ml vegetable oil;

30 grams of butter.

Cooking method:

1. Place the dough discs on the countertop to defrost.

2. Rinse all greens thoroughly and dry. Grind.

3. Peel the onion and cut into small cubes.

4. Place the onion in vegetable oil heated in a frying pan and fry until softened.

5. Add finely chopped spinach, stir-fry for about 5 minutes.

6. Add parsley, dill and crackers. Pepper and salt to taste. Fry for 2-3 minutes.

7. Add coarsely grated cheese and one egg and one white, beaten with a little salt.

8. Keep the green mass on the fire for another minute, then you can remove the pan from the heat.

9. Roll out the defrosted dough and cut out squares.

10. Brush the edges of the square all around with water.

11. Place the prepared filling on one half and make three small cuts on the other half.

12. Cover the first half of the square with the second half and seal the edges.

13. You should end up with a pie with an original half-open top.

14. Make the rest of the pies in the same way.

15. Place them on an oiled baking sheet and bake at 200 degrees for 25 minutes.

5. Sweet puff pastries with cheese and cottage cheese

Ingredients:

200 grams of hard cheese;

500 grams of dough;

200 grams of cottage cheese;

Three spoons of sugar;

Cooking method:

1. Roll out the defrosted dough, cut out circles in any convenient way.

2. Place all prepared circles in silicone molds of suitable shape.

3. Mix grated cheese with mashed cottage cheese, sugar and egg.

4. Place a tablespoon of cheese filling in the middle of each circle.

5. Cover with the remaining puff pastry scraps.

6. Cook the products in an oven preheated to 185 degrees for 30 minutes.

6. Hearty puff pastry pies with cheese and chicken

Ingredients:

A kilogram of puff pastry;

150 grams of curd cheese;

250 grams of hard cheese;

400 grams of chicken fillet;

Salt, black pepper;

A couple of spoons of tomato paste.

Cooking method:

1. Place the chicken fillet in a saucepan with water, boil until tender for 15 minutes in lightly salted water.

2. Cool the finished fillet, cut into small cubes.

3. Grate the hard cheese on a coarse grater. Leave 1/5 of the cheese to decorate the puffs, mix the rest with the chicken.

4. Add cream cheese mashed with a fork, spices, salt and tomato paste to taste.

5. Roll out the dough into a thin layer, cut into squares with a side of at least 15 centimeters.

6. Place the filling in the middle of each square, pinch the edges of the dough so that you get some kind of bags.

7. Cover a baking sheet with parchment paper and grease it with oil.

8. Place pies with cheese and chicken. Sprinkle each puff with remaining grated cheese.

9. Cook for 40 minutes at 180 degrees.

10. 15 minutes before readiness, puff pastry pies with cheese can be brushed with a lightly beaten egg.

7. Puff pastries with cheese and mushrooms

Ingredients:

200 grams of hard cheese;

500 grams of dough;

Half a kilo of oyster mushrooms;

Bulb;

Salt, pepper.

Cooking method:

1. Peel the onion and cut into thin quarter rings.

2. Rinse the mushrooms, dry them a little and finely chop them.

3. Fry mushrooms with onions, adding pepper and salt.

4. Roll out the defrosted puff pastry into squares measuring approximately 10 by 10 centimeters.

5. Cut the cheese into thin slices.

6. Place fried mushrooms in the center of each square and place slices of cheese on top.

7. Make pies in the form of dumplings.

8. Place the finished pies on a greased baking sheet and bake in an oven preheated to 180 degrees for 20 minutes.

8. Sweet puff pastry pies with cheese and berries

Ingredients:

0.5 kg puff pastry;

250 grams of cream cheese;

Two tablespoons of granulated sugar;

Pitted cherries;

Half a cup of powdered sugar;

50 ml cream;

Vanilla to taste.

Cooking method:

1. Whip the cream with powdered sugar and vanilla in a small container for the glaze, put it in the refrigerator to cool.

2. Preheat the oven to 200 degrees, defrost the dough.

3. Mash the cream cheese with a fork and beat with granulated sugar.

4. Roll out the defrosted dough and cut into squares of the same size.

5. Place a spoonful of sweetened cheese in the center of each square and place three cherries on top.

6. Connect all the ends of the square in the middle.

7. Bake puff pastries with cheese and berries until golden brown, 10-15 minutes.

8. Before serving, pour the fragrant glaze over the baked goods.

Puff pastry pies with cheese - tricks, tips

If you decide to make puff pastry yourself, then you can already imagine what hard work it is. Therefore, you should prepare it for future use. Freezing the finished dough is quite simple, even in a regular freezer. Make layers that are convenient for storage, sprinkle them with flour and pack them in cling film. Place the wrapped dough in the freezer.

Do not forget that when kneading puff pastry, you cannot use cool or warm water. Only ice water.

Puff pastry defrosts very quickly at room temperature, so do not use additional devices for this purpose: soaking in hot water, microwave, etc.

If you plan to bake sweet products, do not forget about sweeteners, for example, honey, sugar, because puff pastry contains no sugar.

It happens that during baking, melted cheese leaks out of the dough. The fact is that the edges of the puff pastry are difficult to stick together, and even often come unstuck from each other. To avoid cheese leakage, brush the edges of the puff pastries with egg, milk or plain water.

To ensure that there is enough filling for all the pieces of cut and rolled puff pastry, place the cheese and other ingredients on the entire dough at once, only then start making puff pastries.

If you brush the workpiece with egg, the finished product will not only acquire an appetizing golden color, but various types of sprinkle additives will adhere well to it: sesame seeds, sugar, spices and others.

Don't forget about the temperature in the oven. Cheese puffs are placed strictly in an already preheated oven, and not in a cold one.

Puff pastries are quite a popular pastry because they can be prepared very quickly and easily using ready-made puff pastry! The filling can be very varied, suitable for both snacks and holiday tables, salty or sweet. In any case, no matter what option you choose, as you know, it will turn out incredibly tasty!
I suggest making puff pastries with sausage and cheese, tender and delicious, with a golden crispy crust! These puff pastries would be good for breakfast with morning tea, for the arrival of unexpected guests, or simply an excellent option for a snack during the day.
I have the dough in a pack in the form of two layers. We take out the dough in advance and defrost it at room temperature.

Then roll out each layer of dough on a floured surface using a rolling pin in one direction.

Divide the dough into equal strips. From one layer I got 6 pieces. We do the same with the second part of the test.

Closer to one edge, as shown in the photo, put a little sauce. I used mayonnaise and ketchup.

Place a suitable sized piece of sausage on top. I used boiled one, but you can use any other kind, or even use sausages or small sausages of your choice.

Place a mound of grated cheese on top of the sausage.

Make three cuts on the other side of the dough with a knife.

Cover the filling with dough and use a fork to seal the edges.

Place the puff pastries on a greased baking sheet lined with paper. Lubricate with yolk, diluted milk and sprinkle with sesame seeds.

Bake the puff pastries in an oven preheated to 180*C for about 20-25 minutes. I'm guided by the ruddy top. We take the finished puff pastries out of the oven and can be served immediately.

The puff pastries turn out very tasty, aromatic and tender! Bon appetit!

Cooking time: PT00H45M 45 min.

To please your loved ones with delicious pastries, you don’t have to spend a lot of time on preparation and cooking. Ready-made puff pastry, which is sold in every store, will come to the rescue.

From the frozen semi-finished product you can make crispy croissants, pies, fluffy cookies, tubes and pies called puff pastries. The filling for puff pastries is prepared sweet from condensed milk, fresh, frozen berries and fruits, jam, jam or savory from meat, sausages, fish, mushrooms, vegetables and cheese. Unsweetened fillings are complemented with spices and fresh herbs for flavor, and the products are given a rectangular or triangular shape. The simplest, but very tasty filling will be hard cheese.

Cheese puffs made from ready-made puff pastry without yeast are airy, crispy and incredibly tasty. These pies are perfect for breakfast, as a snack, or instead of bread for first courses.

Taste Info Buns

Ingredients

  • Yeast-free puff pastry – 1 pack (400 g);
  • Hard cheese – 150-180 g;
  • Chicken egg – 1 pc.;
  • Sesame seeds – 4 pinches.


How to make cheese puffs from ready-made puff pastry

40 minutes before cooking, remove the frozen puff pastry from the freezer and leave it on the table in its packaging.

Coarsely grate or finely chop hard cheese (Tilsiter, Gouda or Lambert are perfect).

Open the package with the defrosted semi-finished product, take out the dough, open it and place it on a work surface with a small amount of flour. Cut with a knife into 4 identical rectangles. If the layer is too thick, roll it out a little.

Divide the prepared grated cheese into 4 parts and place it on rectangles on one side.

Cover the cheese filling with dough on the other side and firmly seal the edges with your fingers so that the cheese does not leak out or burn during baking.

Beat the chicken egg in a bowl with a fork. Place the prepared puff pastries on a baking sheet with baking paper, brush with egg, sprinkle with sesame seeds, place in the oven, preheated to 200 degrees, and bake for 15-20 minutes until the dough is covered with a crispy golden crust.

Take out the crispy, aromatic puff pastries, let them stand for about 10 minutes and serve immediately with your favorite cold or hot drinks.

Cooking tips:

  • Puff pastry puffs with cheese will always turn out airy and crispy if they are prepared from a yeast-free semi-finished product. Yeast puff pastry forms fewer layers during the industrial preparation process, so baked goods made from it are softer, but more pleasant to taste.
  • Puff pastries can also be prepared with cream or cottage cheese. The dough needs to be divided into squares, brushed with egg, mix the cream cheese with sugar (take 60 g of sugar for 150 g), add the mixture in the middle and bake at 220 degrees for 25 minutes. When baked on the sides, the dough will rise, become crispy, and the sweet filling will remain in the middle.
  • Closed puff pastries are also prepared with feta cheese, which is supplemented with herbs (dill and spinach are excellent) and a chicken egg. Bryndza in the recipe can be replaced with Feta, Suluguni or Adyghe cheese.
  • So that when you bite into a puff pastry, the cheese stretches like on a pizza, instead of hard cheese, put Mozzarella cheese.
  • For beauty, white sesame seeds can be replaced with black ones.

Airy puff pastries with cheese and herbs made from ready-made puff pastry are a strong argument in your favor over unexpected guests. Especially if your relationship with baking was not very rosy before. This simple recipe can radically change everything for the better. So what if the base is ready? This makes the baked goods still taste homemade and crumbly.

And if you still feel the strength and desire to prepare the dough yourself, then I suggest baking it.

Ingredients:

How to make puff pastries with cheese filling from ready-made puff pastry:

Thaw frozen puff pastry sheets. Wrap them in cling film first to prevent them from sticking together. Meanwhile, make the cheese filling for the puffs. Coarsely grate the hard cheese (by the way, you can choose the type at your discretion).

Grind the cheese too using a grater. Or just mash with a fork (if soft).

The most common greens will do - dill or parsley, your choice. Rinse it under running water. Chop finely.

Place all ingredients in a deep bowl that is easy to mix. Add sour cream or cream cheese. Pepper it. No salt needed. Unless you find both hard cheese and feta cheese too bland. You can add garlic. Pass it through a press. And you can do without it.

Stir. The result will be a rather viscous mass. Taste it. If something is missing, add it.

Roll out the defrosted ready-made puff pastry on a floured board or work surface into a layer 0.4-0.5 cm thick. It is rolled out exclusively in one direction. Otherwise, it will not rise well when baking. Cut into equal squares or rectangles. I cut one sheet (there were 2 in total in the package) into 3 parts. It turned out to be 6 large puffs of cheese.

Sausages in puff pastry also turn out very tasty; see the recipe.

Place the filling on one edge of the square.

Lubricate the workpieces around the perimeter with water. Fold it in half. Pinch tightly. To prevent the edges of the puff pastries from coming apart during baking, press them firmly with the tines of a fork, placing them flat. But this is not necessary. Place the cheese puffs on a baking sheet lined with special paper. Brush the top with beaten egg yolk or melted butter. By this time the oven should already be preheated to 190-200 degrees. Bake for 30-40 minutes.

Remove the finished, pleasantly rosy envelopes with aromatic cheese filling from the oven and serve as quickly as possible, while the cheese is still wet.

This is how delicious and easy it is to prepare triangle puff pastries with cheese from ready-made puff pastry. Is it worth baking them? Definitely yes!

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 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

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 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

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 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 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 some herbs and 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 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 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 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.

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 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.

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

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

Roll out the dough and divide into 9 equal squares. In each we put a heaping teaspoon of chocolate paste. 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.

With sugar

Sugar puffs are also called puff tongues.

  • 500 g puff pastry test;
  • 50 grams of sugar;
  • 50 ml of strongly brewed black tea (can be replaced with yolk).

The preparation is very simple: the dough is slightly defrosted and rolled out to a thickness of approximately 7 mm. Cut into strips approximately 4-5 cm wide. Place on a baking sheet, brush with tea and sprinkle with sugar. Sugar tongues only need to bake for 15 minutes at 180 degrees.

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