Puff pastry is a brilliant product that is sold in any store. With him, any woman will be a wonderful hostess with golden hands. It is only necessary to indulge more often with seven puffs of finished dough.
Puff pastry puffs - general principles of cooking
The store sells simple and yeast puff pastry. Products will be different pomp, but he and the other product is perfect for home baking. The dough is most often frozen, it is pre-removed and allowed to lie warm. Then the layer is rolled to the desired thickness, cut, form products with different fillings.
What makes the puffs:
• meat, chicken, fish, sausages;
• vegetables, mushrooms;
• fresh and dried fruits, berries;
• cottage cheese, cheese, other dairy products;
• ready-made sweets: chocolate, marshmallow, marmalade.
Layers are molded in different shapes: squares, rectangles, envelopes, rolls or bagels. Appearance depends on the filling and personal preferences.
Bake puff products at a temperature of 200-220 degrees. But in many ways the choice of parameters depends on the filling. Products with meat are prepared longer, therefore, the temperature must be made lower so that the dough does not burn.
Recipe 1: Puff pastry puffs with cheese
Puff with cheese - simple, fast and very tasty pastries. Preparing the filling takes only a few seconds. Cheese can be used any, and even processed, in the recipe indicated hard cheese.
• 0.5 kg of dough;
• 0.17 kg of cheese;
1. Defrost the dough on the table at room temperature. You can get it the day before, but then leave it in the fridge.
2. Expand the reservoir, roll up to a thickness of 3 millimeters.
3. Cut into squares with sides of 10 centimeters.
4. Rub any hard cheese with large chips. 5. Combine the egg with a spoon of water and beat well.
6. We grease small squares from dough with an egg, it is convenient to do this with a wide brush.
7. Put the stuffing on one square, cover with the second and fasten the edges together. For beauty and greater strength, you can walk around the perimeter of the fork. Puffs are obtained with ribbed edges.
8. We throw the product on the baking sheet.
9. Top lubricates all the same egg, send bake.
Recipe 2: Puff yeast dough puffs with apples
A variant of apple puffs from puff yeast dough. The recipe for the filling used fresh fruit. But you can always deviate from the rules and use jam, mashed potatoes, apples of compote.
• 0.3 kg dough;
• 2 apples;
• 0.3 tsp. cinnamon;
• 3 spoons of sugar.
1. Immediately do stuffing. Apples are cut into cubes, add sugar to them along with cinnamon.
2. We shift to the microwave oven and warm up for 2 minutes at maximum power. Cooling down.
3. We roll the dough, the reservoir should not be too thick.
4. Divide the dough into squares, any size. The edges around the perimeter grease the egg.
5. Distribute the filling between the puffs, pinch the edges obliquely to form triangles.
6. We shift on a baking sheet. Remember that yeast dough and baking will increase in size.
7. Grease, bake.
Recipe 3: Puffs from ready-made dough with meat
Products in taste and appearance are very similar to Uzbek samsa, but they are prepared many times easier and faster. For such puff pastry from the finished dough, you can take any meat, poultry.
• 2 onions;
• 500 grams of dough;
• 300 grams of minced meat;
• 3 yolks;
• spices, garlic, greens.
1. Remove the dough until it thaws, we are engaged in minced meat.
2. Finely chop the onion, send to the twisted meat, add spices, if desired a little garlic, chopped greens. If the meat is not fat, you can add a little bacon or butter. Add two yolks. 3. Roll out the dough as thin as possible, cut into large squares of 15-20 centimeters.
4. Spread the filling.
5. Lubricate the edges of the layers with yolk and sculpt the triangles.
6. Send to the baking sheet, grease the top with yolk, you can sprinkle with sesame seeds.
7. Meat puffs are baked at a temperature of not more than 180 degrees on average 40 minutes.
Recipe 4: Puff pastry yeast dough with curd cheese and raisins
For such puff pastry yeast doughs, you can use not only ordinary cottage cheese, but also ready-made mass with raisins, candied fruits, chocolate and other additives. In this case, nothing but eggs can be added to the stuffing.
• 1 pack of dough;
• 0.4 kg of cottage cheese;
• 2 eggs;
• 50 grams of raisins;
1. Wash the raisins, give a little stand in the water to swell and soft grapes.
2. Grind cottage cheese with sugar, the amount of sand to taste. Add the vanilla, break the egg into the filling, throw the raisins. Stir well.
3. Roll out the dough with a rolling pin to a thickness of three millimeters. We cut squares of 12-15 centimeters, just cut the layer with such pieces so that there is no waste.
4. Beat one egg that is left.
5. Lubricate the edges of the squares.
6. Put the curd filling, fold in half. Along the edges of the resulting rectangles are passed with a fork to securely fasten the dough.
7. Put in the oven, bake until rosy color (170 ° C / 20 minutes)
Recipe 5: Puff pastry puffs with cherries
According to this recipe, you can prepare puffs not only with cherries, but also with any other berries, for example strawberries, cherries, raspberries. So that the juice did not flow out, did not pour the whole baking sheet and did not burn, we resort to small tricks.
• 1 sheet of dough;
• 300 grams of berries;
• 3 tablespoons of starch;
• 3 spoons of sugar;
• 2-3 white crackers;
1. We take out the bones from the berries, we immediately throw them into the bowl. 2. Add starch with sugar, stir.
3. We take white crackers, preferably vanilla or from a loaf. If there is nothing like that, bread rusks will do. We shake a rolling pin or grind in other ways.
4. Roll out the dough in a thin layer. We cut into squares of arbitrary size.
5. Sprinkle crackers on each square, try not to sprinkle on the edges.
6. On half put the cherry filling, cover with the second part and pinch the rectangles.
7. Using a sharp knife from the top, make several deep cuts so that the berries peep out.
8. Transfer puffs to a baking sheet, lubricate with an egg, bake (200 ° C / 15 minutes).
Recipe 6: Puff pastry yeast dough with ham and cheese
Recipe puffs with cheese and ham, which are ideally combined with each other. The variety of ham, fat content and other indicators do not matter, as does the type of cheese.
• 0.5 kg of dough;
• 0.15 kg of cheese;
• 0.25 kg of ham;
• egg, cumin, flour.
1. Cut the cheese and ham into thin rectangles.
2. Sprinkle the table with a little flour, roll out the dough in a thin layer. Cut into small rectangles, a bit more pieces of ham and cheese.
3. Lubricate the edges of the rectangles with an egg.
4. Put on one rectangle a piece of ham, on top cheese. Cover with an empty piece of dough, pinch the edges.
5. We shift on a baking sheet, we cover the top with an egg, sprinkle with a pinch of cumin. Bake in the oven (200 ° C / 15 minutes).
Recipe 7: Cheese puffs from ready-made dough for beer
The option is very simple, but delicious puffs to beer. You will need yeast-free dough, the amount of all the ingredients is arbitrary, but you need a little cheese.
• a little sesame.
1. The melted dough is rolled out thinly, as it will. Cut into triangles, rectangles, stripes, or any other figures.
2. Rub finely cheese.
3. We lubricate the pieces of dough with an egg, you can take a wide brush and just pass. 4. Sprinkle with salt.
5. On top, we shred the grated finely cheese on the dough. Many do not need, otherwise everything will flow. Need a light and thin crust.
6. On the cheese is sesame. You can take any nuts, seeds, or even skip this step and just make salted puffs with cheese.
7. We put on 220 in the oven, fry until appetizing color.
Recipe 8: Puff pastry yeast dough puffs with sausage on a griddle
A variant of very simple and quick sausages in puff pastry, which are fried in a pan. A wonderful option for those who do not want to turn on the oven or wait for the furnace to heat up.
• a little bit of cheese;
1. Roll out the dough, cut into elongated rectangles.
2. Put on each piece of sausage and a small strip of cheese. You can cook just with sausage without cheese.
3. Pinch the edges of the test, you can leave the tips open. We do as you like more.
4. Heat the oil layer so that the sausage is half full.
5. Spread the puffed out puffs and fry until the dough is brown on both sides.
6. Put ready-made puffs on paper napkins to remove excess fat from the surface.
Recipe 9: Puff pastry puffs with chocolate
Option appetizing puffs from the finished dough for sweet teeth. Chocolate, you can take a dark or dairy, suitable tile with nuts, raisins. As an alternative, you can use chocolate paste of the type “Nutella”, tasty is obtained with boiled condensed milk.
• a sheet of dough;
• chocolate bar;
• spoon of water;
1. Cut the rolled dough with elongated rectangles.
2. Beat the egg with a spoon of water. Lubricate all the dough at once.
3. We open chocolate, we break on cubes.
4. Put each cube on a rectangle and twist the roll.
5. We shift on a baking sheet, be sure to cut it down, slightly press it with a hand so that the puff does not unwind. 6. Lubricate the top, bake until the dough is ready, about 12 minutes at 200.
7. Remove from oven, cool. Fall asleep chocolate puffs on top of the powder.
Puff pastry puffs - tips and tricks
• Purchased dough does not like re-freezing. Therefore, you need to get a certain amount of product from the freezer and thaw it. If there is excess or trim, you can simply cut them into pieces, sprinkle with sugar and bake small biscuits.
• Do you know how to make puff pastry? You can prepare it for free and freeze it. On hand will always be homemade cake mix for sweet and salty pastries.
• The puff pastry itself is dry and it is undesirable to keep it in a draft for a long time. When gluing different parts, it is desirable to lubricate the junction. To do this, use an egg, milk or plain water.
• The dough itself is tasteless, but it is easy to fix. If the filling with meat, sausage and other salty ingredients, then spices can be added to the egg for lubrication, for a crust, you can pull a puff with cheese. If the filling is sweet, then the finished products are sprinkled with powder, cinnamon, and poured over with a honey icing.
• Sharp knife - the main assistant when cutting puff pastry. It will not crush the layers and impede the opulence of the edges.
• If berries or fruit fillings are laid in the puff, but cuts or punctures should be made on the surface. They are needed to release steam and preserve the shape of products.