Cakes are an international dish! It makes no sense to try to find out in which particular country the pies were first made. Baking recipes with different fillings are present in the culinary tradition of any people in the world.

The first pies were baked with meat. The dough in them served as a kind of dishes and was not suitable for food. The crust baked to the state of stone was broken and they only ate the filling.

Talk about the ingredients

The main secrets of a delicious cake are this well-heated oven and the right ingredients.

Stuffing plays a huge role. In no case should sweets and fruits be prepared from broken, rotten or overripe fruits. For cooking from puff pastry, you need to take only beautiful and ripe apricots, as in the photo below.

Puff pastry cannot be cooked without butter. When choosing it, it is necessary to take into account that for sweet pastries it is better to use a natural plant product or good butter.

Italian Apricot Dessert Recipe

Italian cuisine is famous for desserts. Spectacular open with puff pastry apricots will decorate any table and become a favorite dessert of the whole family.

To prepare puff pastry, you will need the following ingredients:

• flour - a glass for dough and 2 spoons for separation;
• butter - about 50 g for dough and 100 g for separation;
• dry yeast - a standard bag;
• half a glass of water;
• sugar;
• egg;
• salt.

Puff pastry is prepared in two stages. First, knead the flour, water, a little lemon juice, eggs and a salt solution. The dough is left at room temperature for 1 hour. Separately, knead the butter and flour until smooth and put in the cold for 20 minutes.

The second stage is rolling out the dough. The number of layers in the dough depends on rolling. Professional chefs can make dough with 256 layers.

The dough is rolled out in the form of a rectangular layer 2 cm wide, on top of 2/3 of the area, evenly spread cold butter. The layer is folded with an envelope and carefully rolled to a thickness of 1 cm, then folded four times and put in the refrigerator for 30 minutes. The steps are repeated until the required number of layers is obtained.

To fill the pie from puff pastry with you will need:

• can of apricots;
• apricot jam or jam;
• sugar (optional).

The oven should be heated to 200 degrees. The dough is rolled into a circle to fit the shape. Baking paper must be greased with oil and put on the bottom of the mold. Smudge the jam with a thin layer according to the dough, spread the halves of canned apricots on top and sprinkle them with sugar. The cake is baked for half an hour.

Puff pastry pie recipe with apricots and vanilla

Desserts with apricots and peaches are one of the most favorite among children and adults. For this delicious pie with apricots from puff pastry you will need:

• 2 cups chopped apricots;
• 100 g of vanilla confectionery sugar;
• a glass of orange juice without pulp;
• 2 peaches without skin;
• lemon juice half the fruit;
• 1.5 cups peeled and toasted almonds;
• puff pastry;
• egg yolk.

You need to mix apricots, vanilla sugar and orange juice. Apricots are boiled in sugar over low heat, the juice should thicken and turn into syrup. Sliced \u200b\u200bpeach, lemon juice, vanilla extract are added to the filling and kept on the stove for another 3 minutes before removing the container from the fire. 1 cup of almonds was added to the mixture and allowed to cool at room temperature.

The dough is divided into 2 parts and two rectangular layers for the mold are prepared. In a greased form, spread one part of the dough, pour fruit filling on top and cover with a second sheet of dough. It is necessary to beautifully blind the edges and make holes in the upper layer of the dough. The cake is greased with egg yolk and put in an oven preheated to 230 degrees. After 15 minutes, the dessert is taken out of the oven, sprinkled with almonds and set back for 10 minutes.

Puff pastry recipe

This recipe is perfect for breakfast with coffee. Cooking a dessert will not take long if you use ready-made dough from the store.

Today, you can not waste time and effort preparing puff pastry in accordance with all the rules. Layer cake with apricots from the finished dough will come out no worse than from a handmade one. Of course, there will not even be 100 layers at the base, but the taste of the dessert will not be affected.

To prepare a dessert you will need:

• a pack of dough;
• 4-5 fresh apricots;
• a tablespoon of corn starch;
• sugar (optional);
• lemon juice from 1/4 lemon;
• almond extract 1 tsp;
• an egg beaten with a tablespoon of water;
• icing sugar for sprinkling.

It is necessary to immediately put the oven on warming up, 220 degrees will be enough. Sliced \u200b\u200bapricots, starch, sugar, lemon juice and almond extract should be placed in a container and mix well. Gently roll the finished puff pastry into two squares. Put the dough on a greased baking sheet, place the filling in the center and cover everything with a second square. Glue the edges of the pie and grease the baking surface with the egg. Dessert must be baked 20 minutes until cooked.

Today I’m singing an ode to the ready puff pastry and to the one who decided to sell it in stores! It’s so great that you don’t have to bother with the dough and you can make delicious tea for 20-25 minutes !!

Apricot puffs - it’s tasty, no, it’s VERY tasty, and simple, and fragrant, and ... and it is urgent to cook !!

We will prepare all the products for the preparation of puffs with apricots. Apricots need to take hard. Soft and overripe won't do!

Remove the puff pastry from the refrigerator and let it soften a little. Then roll a rolling pin into a layer of 2-3 mm.

We will need two glasses of different diameters. A glass of larger diameter cut circles.

In half circles, cut out circles with a smaller glass. The size of the hole in the circle should be slightly larger than the size of the apricot.

We collect pieces of dough, roll it first into a ball, and then roll it out and repeat the previous two steps.

Beat the egg with a fork and grease the dough circles with a silicone brush.

Put half a teaspoon of brown sugar in the center of each circle.

Wash the apricots, dry them with paper napkins. Cut in half and remove the seeds.

On each circle, put half of the apricot with the slice down, covering the sugar.

Cover the apricot with the second round, as in the photo.

I still had a smaller glass of a sufficiently large diameter. If you have the opportunity, make the inner circle smaller, then the puffs will turn out prettier in the finished form.

Lubricate the top circle of the dough and apricot egg.

We lay out the puff blanks on a baking sheet and send them to the oven preheated to 180 degrees C for 20-25 minutes.

Let the apricot puffs cool, sprinkle them with icing sugar before serving.

Have a nice tea party!

In the winter, such pies are a real find! They are prepared very simply and quickly, from products that are always at hand. Like many housewives, puff pastry always lies in the freezer, and practically every family has canned apricots in the form of preservation. Last year we did not have a season, so I bought apricots in syrup ready-made.

To make a pie from puff pastry with apricots, prepare the products according to the list. Thaw the dough first, open the jar of apricots, drain the syrup, dry them a little.

Sprinkling flour with baking paper, roll out the dough, put it together with the paper on a baking sheet.

Cut the apricots into thin slices, put on the dough.

Chop a handful of nuts with a sharp knife, sprinkle apricots on them. For a greater taste and aroma, nuts can be slightly fried in a dry pan.

Wrap the edges of the dough, pinch them. If when baking apricots juice is allocated, it will remain inside the cake, and will not spread over the baking sheet. Bake a puff pastry pie with apricots in a preheated oven at 190 degrees under the top grill for 20 minutes. If desired, the edges of the dough can be greased with a beaten egg.

Cool the finished cake, sprinkle with powdered sugar (mine with cinnamon) and serve with milk, coffee or your favorite tea.

At one time I became interested in the Nata-Lina recipe (thanks to her),
about serving puffs with apricot. French...

The attitude (with us) towards apricot is very surprising, it is considered a little
whether wild fruit, is sold for a penny and grows practically
in every garden, and often just along the road.

But in the famous dessert cake "Sacher" a layer of exactly
apricot jam. Not peach, namely apricot.
So, that in vain we are so, I believe that there are two "fruits" with such
bright taste: strawberries and apricot.
True, there is also gooseberries ...

Nata’s recipe is exquisite, mine is simpler, but no less tasty.
And with a little secret.
The whole secret is in the "fill". I use it constantly, in the fill
synabons, brioche buns.

This is cream, one egg, sugar and Limoncello liqueur.
And in tandem with a good, ripe apricot, it's just a "thing"!

Go:
To help us, our favorite puff pastry "Lada" weighing 950 grams.
As many as 18 pieces will come out of this test, and the puffs are quite large.
We take out our leaves (there are 6 of them), give a little thaw and cut.

Cutting is easier when the dough is still hard.

Apricot select large and ripe.
Wash and divide into halves, removing the bone.

Attention!
Carefully research the halves, the main “consumer” of puffs
kids, for the absence of worms and mold!
Rinse well again with water.

Prepare a baking sheet, cover with parchment.
We stack our squares, tightly to each other, they are not
stick together.

We are looking for an old strong glass.
I have since the days of the USSR (demolition he does not) with a strong bottom.
We make "dents", and even with the seal of quality.

And wet the halves of the apricot.

Fill:
Cream (10-20 percent fat), sugar 50 grams, one
a good (homemade) egg and half a cap of Limoncello liquor.
It is he who creates the whole bouquet.

(In the photo, lemon juice, I just poured liquor there, if you add
juice, cream can curl ...)

We mix everything in a large “bowl” for a couple of minutes with a whisk.
Set aside. We still have sugar in a glass.

Why is the "Cheerful Samurai" ???
And you look carefully, even if you make punctures with a fork,
just the flag of Japan ... Well, why not "samurai"?

In the oven for 15-20 minutes, the temperature is 170 degrees.
In the place where half the apricot lies, the dough rise
will not, and the sides (vice versa) will rise strongly.
When baking, DO NOT use convection mode.

On a baking sheet all did not fit, another form in a hurry to help.
We get out of the oven, but do not shift to the dish, but quickly
pour gravy around the apricot.

In the recess.
We do not regret gravy directly and generously fall asleep with sugar residues.

From the heat of the pan, the puffs are simply “caramelized” with gravy
with sugar.

Do not remove puffs from a baking sheet until it cools down.
And then sprinkle with powdered sugar.

You don’t need to add anything else: neither chocolate, nor toppings,
nor maple syrup. Everything is in the "fill" itself.
Fine, bright taste of apricot with a creamy lemon note ...
And everything crunches!

Peace and goodness!
Bon Appetit!

Cooking time: PT01H00M 1 h.

Estimated Serving Cost: 150 rub

It is believed that the main ingredient in baking is patience! You can’t agree with this, because you can bake all sorts of goodies from purchased dough, for example, from puff, which is sold in every major supermarket. We offer you to cook delicious croissants from ready-made puff pastry, and for the filling you can take fresh apricots.

Ingredients

• puff pastry - 500g
• apricots - 300g
• granulated sugar - 50-100g
• egg - 1 pc

How to Make Puff Pastry Croissants

1. Before you start working with the test, wait for it to unfreeze. But, note that it does not need to be put in the microwave or hot water. It is enough to leave it for 15-20 minutes at room temperature and it is ready for use. We roll puff pastry into the formation using a rolling pin. If the dough sticks a little, you can sprinkle it, as well as a rolling pin and a board with flour.

2. Prepare the filling: wash the apricots, remove the seeds from them, cut the flesh into small slices. By the way, use hard apricots whenever possible.

3. Cut the rolled dough into triangles, on each of which we spread the filling, sprinkle it with a small amount of sugar.

4. Next, wrap small croissants from the sliced \u200b\u200btriangles of puff pastry. The tips can be pressed lightly to close the apricots, or you can leave them open so that you can see the filling in the finished baking.

5. Then gently separate the yolk from the protein. We need only the yolk.

6. Rub the yolk with a fork, after which we brush the croissants with a brush. Due to this, the finished baking will have a very beautiful and mouth-watering golden crust.

7. We bake croissants with apricots in the oven for 25-30 minutes at 200 ° C. If desired, they can be sent to bake in the microwave (but only on condition that it has a baking mode!).

Serve the toasted croissants with garnish with mint and sweet syrup.