Housewives are thinking: what can be prepared from puff without yeast dough?

By delving into the search, you can find hundreds of dishes. I decided to save your time and collected in this article only the most delicious, simple and fragrant recipes.

They cook quickly and easily. You will have time to set a chic table for guests, even if they suddenly appear unexpectedly. The dough can be purchased at ready-made in every major store.

Therefore, I advise you to treat yourself to something delicious on holidays and weekdays, so as not to bathe, but to enjoy each new crispy bite.

Because any puff, of course, is high in calories, but it is unrealistically tasty!

What can be prepared from puff yeast-free dough - quick snack recipes

Interested in what can be prepared from puff (yeast-free) dough quickly? These dishes may be an option for you or a loved one. Especially if he is fiercely and recklessly in love with.

With such snacks it is pleasant to spend the evening with the family, discussing the news of the past day: after such culinary masterpieces the family will gather much more willingly!

Italian crostini sandwiches

1. Mozzarella - 350 g
2. Basil (fresh) - large bunch
3. Olive oil - 180 ml
4. Tomato - 5 medium
5. Pine nuts - 100 g
6. Cheese "Dutch" - 120 g

Grate the "Dutch" cheese and put it in the blender bowl.

Add there pine nuts, olive oil and basil (pre-grated). Season with salt and whisk until smooth.

We got it italian sauce pesto. Roll out the chilled base so that it can be cut into 6 rectangular pieces.

Try to make them the same. Give the tomatoes the shape of circles of medium thickness.

Brush each square of dough with the sauce and place a tomato on top.

Slice the mozzarella thinly and arrange on top as well. Bake at medium temperature for about 20 minutes.

The base will rise and the cheese will melt appetizingly. Simple and elegant! Gourmets should experiment with the filling.

Quick puffs "Corners"

1. Garlic - 1-2 cloves
2. Melted butter - 1 tbsp. l.
3. Yeast-free puff pastry- 350 g
4. Greens
5. Pepper

Take out the butter beforehand and let it melt. Put it in a bowl, add the squeezed garlic and spices.

Don't forget the greens. You can use only salt and pepper or “play” with taste and give preference to Italian or Provence herbs.

Cut the mass into corners. Put paper and our blanks on a baking sheet, grease them with spice oil.

Bake for about 20 minutes at 200°C. All! Here's what you can cook from yeast-free puff pastry in the oven in just 30 minutes.

You'll like it!

Julien baskets

1. Mushrooms - 500 g
2. Cheese "Dutch" - 450 g
3. Yeast-free puff pastry - 00 g
4. Onions - 4 large heads
5. Homemade mayonnaise - 2 tbsp. l.
6. Vegetable oil

Cut the onion into half rings, mushrooms - in the usual way. Dutch cheese rub less.

Roll out the mass and cut it into squares. Grease muffin tins with butter and place in each piece, cutting off excess.

Pour some cheese on the bottom, then mushrooms and more cheese.

Spread with mayonnaise and decorate with the rest of the puff pastry. Bake at 200°C for about 20 minutes.

Closed mini-pizzas "Pigtails"

1. Olives - 20 pcs.
2. Tomato paste - art. l.
3. Cheese "Russian" - 200 g
4. Corn (canned in a jar) - 120 g
5. Yeast-free puff pastry - 1 pack
6. Bulgarian pepper - 1 small
7. Sunflower oil - 2 tbsp. l.
8. Sugar, salt, spices

You can buy a ready-made base in the store or make your own dough: take 400 grams of flour with salt, 120 grams of grated butter and 200 grams of pre-chilled sour cream.

Mix all this quickly, put in a bag and refrigerate for at least half an hour.

In an emergency, or if you're just too lazy, feel free to take store-bought dough.

Just before use, transfer it to the refrigerator from freezer.

Take thick-walled dishes, put on fire and pour in oil, spices, tomato paste, salt and sugar.

Sweat for about a minute and pour in about a quarter cup of plain water. You should get a homogeneous consistency (not liquid).

Finely chop the olives and peppers. Tomatoes can be chopped in circles, and cheese can be simply chopped.

Remove and roll out the mass in a thin layer and divide into two, and then into four parts. You will get 8 pieces.

Cut one side into strips. Choose a pair of quantity. Spread with sauce, place chopped ingredients and corn.

Top with tomato and cheese. Fasten the cut fragments crosswise and press them to the opposite edge. Get braided.

Lay on paper and bake for about 20 minutes. What can be prepared from store-bought puff pastry in a pan? Correctly!

Tip: use homemade processed cheese if you are willing to sacrifice beauty for taste. It may leak, but it tastes better than store-bought.

What can be prepared from puff yeast-free dough - recipes with photos of original desserts

You have the opportunity to kill two culinary hares with one rolling pin: expand your stock of intricate recipes and find out what can be prepared from purchased puff yeast-free dough for.

Cake "Friendly House"

1. Boiled condensed milk - 1 can
2. Butter - 250 g
3. Yeast-free puff pastry - 2 packs
4. Cream - 1/3 tbsp.
5. Frozen cherries - 350 g
6. Dark chocolate - 3 bars
7. Sugar - 10–12 tbsp. l.

What can be quickly cooked from puff yeast-free dough in a slow cooker? This is a wonderful cake!

Take the butter out of the refrigerator so it has time to melt.

Mix with condensed milk and beat with a mixer. Defrost cherries and puff pastry. Let the liquid drain and lightly squeeze the berries.

Otherwise, the juice may interfere with the baking process. Without separating the layers, roll out the mass 70 cm in length.

Put cherries in a row on it with a small interval of 1.5 cm. Sprinkle each with sugar.

Roll the cake into a tight roll and create something like a snail shell. You should end up with 4 shells.

Put them one by one in a container and cook in the "baking" mode for 20. Turn over and bake the same amount.

Let cool and brush all layers with cream. So you can visually "align" the top and sides. Let it all cool down overnight.

It's time to make buttercream chocolate cream. Melt in a slow cooker, breaking it into cubes, add cream and pour over the cake with ganache.

If desired, you can decorate the top with chopped chocolate.

Apple pie "Staropolsky"

1. Sugar - 4 tbsp. l.
2. Apple - 5–6 pcs.
3. Sour cream (fatter) - 500 g
4. Yeast-free puff pastry - 800 g
5. Vanilla sugar - 1 sachet
6. Cinnamon

Grate the cheese here and mix again.

Defrost and roll out the base, cut into rectangles and evenly distribute the filling.

Make rolls and place them seam side down. Bake on paper until golden brown. Serve along with lemon slices. It is customary to squeeze lemon juice on each piece.

If you are a food lover oriental cuisine, in the article you can find even more delicious recipes.

Lentil patties

1. Onion - 1 small
2. Lentils - 200 g
3. Ginger (dry) - half a teaspoon
4. Marjoram, thyme, black pepper, salt
5. Vegetable oil

Boil the lentils until tender and soft. Drain the liquid, leave some of the broth. We'll still need it.

Salt and cool the beans. Peel the onion, cut into cubes and fry until golden.

Combine lentils and onions with seasonings and add some water.

It is necessary to achieve such a state that it is not overdried. Defrost, cut into rectangles.

Put a small spoonful of the filling in the middle and fasten the edges with your fingers. Bake for approximately 20-25 minutes.

Pie with zucchini and cheese

1. Mozzarella - 200 g
2. Zucchini - 2 young
3. Yeast-free puff pastry - 500 g
4. Basil, salt
5. Sesame
6. Vegetable oil

Grate the vegetables coarsely, let the liquid drain a little.

Fry them with a little oil in a frying pan. Roll out the base and divide it into 2 parts.

Roll out even thinner and lay the dried zucchini on top, salt and add spices. Slice the mozzarella and lay it on top.

Cover the pie with the second part of the dough, press the edges with a fork and pierce in several places so that it does not explode during cooking.

Brush with oil, sprinkle with sesame seeds and bake for about 25 minutes. Refrigerate slightly before serving.

Tip: Smell the mass when buying. The dough should be odorless. The presence of this indicates the use of low-grade ingredients.

More useful and delicious recipes baking without eggs can be found in this.

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

How to cook puffs

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

The process of preparing the dough is that the unleavened or yeast dough is covered with oil and the resulting "sandwich" is rolled out many times to get a layered texture. The more layers, the more magnificent the puffs will turn out, since the oil evaporates in the oven, due to which the layers are separated from each other by a layer of air. In this case, you need to roll out the dough in a thin layer and make sure that it does not tear, periodically cooling it in the refrigerator. After that, puffs are formed from the dough, filled with filling and baked in the oven. From yeast dough, pastries are soft and tender, and from unleavened dough- crispy and brittle. Cooking puff is a complex and virtuoso process, which you can still master on your own, if you really want to.

Fillings for puffs

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

Puff pastries with savory fillings are served as an appetizer for soup and main course, so they often replace bread. Most Popular savory fillings- cheese, meat, poultry, fish, eggs, ham, mushrooms and vegetables. Very tasty combinations of spinach with cheese, chicken with ham, meat with mushrooms, eggs with onions, cream cheese with seafood, potatoes with lentils and many others. Here it is worth experimenting by creating delicious combinations with spices and herbs.

Secrets of making delicious puffs: the right ingredients

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

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

Use oil or creamy margarine- a matter of personal preference. Of course, it tastes better with butter, but modern baking margarine with a high melting point is also suitable for puffs, because it turns out especially air baking. But you should not use spread and cheap butter surrogates for dough. Before working with the dough, the butter is usually cooled without freezing, otherwise thin dough breaks when rolled. Sometimes eggs or yolks, a little cognac or other strong alcohol are added to the dough to improve the taste.

How to roll out the dough correctly

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

Cutting dough into puffs and baking

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

Before putting the puffs in the oven, their top is smeared with yolk for color, but it is better not to grease the edges of the products, otherwise they will become hard. The puffs are placed on a cool baking sheet covered with baking paper, rest for a few minutes (no more, otherwise the oil will flow) and put in the oven, heated to 180-240 ° C, depending on the recipe. At a lower baking temperature, the dough will not rise well and the butter will melt, resulting in flat puffs without a layered texture. If you bake them at very high temperature, the puffs will brown quickly, but the inside will remain raw.

Air puff: master class

Ingredients: Wheat flour with a high gluten content - 250 g (a little flour for sprinkling), cold water- 130 ml, butter - 150 g, salt - on the tip of a knife, thick jam or jam - to taste, eggs for lubricating the dough - 1 pc.

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

Cooking method:

1. Sift the flour and mix it with salt.

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

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

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

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

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

7. Put a piece of the remaining butter on the rectangle and smooth it in the middle, leaving the edges, because you will have to bend them to the center.

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

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

10. Wipe off the remaining flour from the dough, otherwise these places will discolor during baking. Fold the dough layer into three layers, wrap with cling film and refrigerate for half an hour.

11. Roll out the dough into a large rectangle and fold it into thirds again. Repeat this procedure 5 more times, if necessary, place the dough in the cold.

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

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

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

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

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

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

18. Sprinkle ready and slightly cooled puffs powdered sugar.

If you make a lot of dough at once, it can be stored in the freezer and used as needed. Homemade dough puffs are tastier and more airy than store-bought ones. puff buns- you will see for yourself!

Puffs with cheese and sausage

Such puffs are good for breakfast, and they are cooked instantly if you have defrosted 400 g of puff pastry made by yourself in advance. Grate 100 g cheese, cut into small pieces 100 g smoked chicken and 2 sausages. Mix all the ingredients and season them with sour cream to taste. Roll out the dough and cut it into rectangles. Put a little stuffing on one half of each rectangle, cover with the second half and connect the edges well. Place the puffs on a greased baking sheet and bake for 15 minutes at 180°C until golden brown. If you have time, you can grease the pies with an egg, but in the morning everyone is in a hurry, so you can skip this culinary stage - they will still turn out ruddy and appetizing!

French puffs with nutella and raspberry jam

This delicious dessert will decorate any tea party, and it is quite simple to make it. Roll out 0.5 kg of puff pastry and cut the layer into rectangles, cut the edges diagonally. Place 6 tbsp in the middle of each rectangle. l. chocolate paste. Gather the herringbone puff, pinch the edges nicely and brush the top of the puff with a beaten egg. Make a few cuts in the top of the patty with a sharp knife, place the products on a baking sheet covered with baking paper and bake the French puffs for 20 minutes at a temperature of 200 ° C - while the oven should already be heated to desired temperature. Nutella puffs that melt in your mouth - what could be tastier?

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

Puff pastry is an ingenious product that is sold in any store. With him, any woman will become a wonderful hostess with golden handles. You just need to pamper more often with seven puffs of ready dough.

Ready-made puff pastry - general principles of preparation

The store sells plain and yeast puff pastry. Products will differ in splendor, but both products are perfect for home baking. The dough is most often frozen, it is first taken out and allowed to lie warm. Then the layer is rolled up to the desired thickness, cut, and products are formed with different fillings.

What are puffs made with:

Meat, chicken, fish, sausages;

Vegetables, mushrooms;

fresh and dried fruits, berries;

Cottage cheese, cheese, other dairy products;

Ready-made sweets: chocolate, marshmallows, marmalade.

Puffs are molded different forms: squares, rectangles, envelopes, make rolls or bagels. The type depends on the filling used and personal preferences.

Puff pastries are baked at a temperature of 200-220 degrees. But in many respects the choice of parameters depends on the filling. Meat products take longer to cook, therefore, the temperature must be lowered so that the dough does not burn.

Recipe 1: Puff pastry with cheese

Cheese puff - simple, quick and very delicious pastries. The preparation of the filling takes only a few seconds. Cheese can be used any and even processed, the recipe indicates hard cheese.

Ingredients

0.5 kg of dough;

0.17 kg of cheese;

Cooking

1. Defrost the dough on the table at room temperature. You can get it the day before, but then leave it in the refrigerator.

2. Expand the layer, roll up to a thickness of 3 millimeters.

3. Cut into squares with sides of 10 centimeters.

4. We rub any hard cheese with large chips.

5. Combine the egg with a spoonful of water and beat well.

6. Lubricate the dough squares with an egg, it is convenient to do this with a wide brush.

7. Put the filling on one square, cover with the second and fasten the edges together. For beauty and greater strength, you can walk along the perimeter with a fork. Puffs will turn out with ribbed edges.

8. We throw the products on a baking sheet.

9. Lubricate the top with the same egg, send to bake.

Recipe 2: Puff pastry puff pastry with apples

Option apple puffs from puff pastry. According to the recipe for the filling, fresh fruits are used. But you can always deviate from the rule and use jam, mashed potatoes, compote apples.

Ingredients

0.3 kg of dough;

2 apples;

0.3 tsp cinnamon;

3 spoons of sugar.

Cooking

1. We immediately deal with the filling. We cut the apples into cubes, add sugar to them along with cinnamon.

2. Transfer to a bowl for microwave oven and warm up for 2 minutes at maximum power. Cool down.

3. We roll the dough, the layer should not be too thick.

4. Divide the dough into squares, any size. Brush the edges around the perimeter with egg.

5. We distribute the filling between the puffs, pinch the edges obliquely to make triangles.

6. Transfer to a baking sheet. Remember that yeast dough and pastries will increase in size.

7. Lubricate, bake.

Recipe 3: Puff pastry with meat

Products in taste and appearance are very reminiscent of Uzbek samsa, but they are prepared many times easier and faster. For such puffs from the finished dough, you can take any meat, poultry.

Ingredients

2 onion heads;

500 grams of dough;

300 grams of minced meat;

3 yolks;

Spices, garlic, herbs.

Cooking

1. We take out the dough, while it thaws, we are engaged in minced meat.

2. Finely chop the onion, send it to the twisted meat, add spices, if desired, a little garlic, chopped greens. If the meat is not fatty, then you can add a little lard or butter. Add two yolks.

3. Roll out the dough as thin as possible, cut into large squares of 15-20 centimeters.

4. We spread the filling.

5. Lubricate the edges of the layers with yolk and sculpt triangles.

6. Send to a baking sheet, grease the top with yolk, you can sprinkle with sesame seeds.

7. Meat puffs are baked at a temperature of no more than 180 degrees for an average of 40 minutes.

Recipe 4: Puff pastry puff pastry with cottage cheese and raisins

For such puff pastry puffs, you can use not only regular cottage cheese, th and already finished mass with raisins, candied fruits, chocolate and other additives. In this case, nothing but the egg can be added to the filling.

Ingredients

1 pack of dough;

0.4 kg of cottage cheese;

50 grams of raisins;

Cooking

1. We wash the raisins, let them stand for a while in water for swelling and softness of the grapes.

2. Grind cottage cheese with sugar, the amount of sand to taste. Add vanilla, break an egg into the filling, throw in raisins. Mix thoroughly.

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 in 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. We pass along the edges of the resulting rectangles with a fork to securely fasten the dough.

7. Put in the oven, bake until golden brown (170 ° C / 20 minutes)

Recipe 5: Puff pastry with cherries

According to this recipe, you can cook puffs not only with cherries, but also with any other berries, such as strawberries, cherries, raspberries. So that the juice does not flow out, does not flood the entire baking sheet and does not burn, we resort to little tricks.

Ingredients

1 sheet of dough;

300 grams of berries;

3 tablespoons of starch;

3 spoons of sugar;

2-3 white crackers;

Cooking

1. We take out the bones from the berries, immediately throw them into a bowl.

2. Add starch with sugar, stir.

3. We take white crackers, preferably vanilla or from a long loaf. If there is nothing like that, then fit and breadcrumbs. Pound with a rolling pin or grind in other ways.

4. Roll out the dough in a thin layer. Cut into squares of arbitrary size.

5. Sprinkle each square with crackers, try not to pour on the edges.

6. We put on the half cherry filling, cover with the second part and pinch the rectangles.

7. With a sharp knife on top, we make several deep cuts so that the berries look out.

8. Transfer the puffs to a baking sheet, brush with egg, bake (200 ° C / 15 minutes).

Recipe 6: Puff pastry puff pastry with ham and cheese

The recipe for 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.

Ingredients

0.5 kg of dough;

0.15 kg of cheese;

0.25 kg of ham;

Egg, cumin, flour.

Cooking

1. Cheese and ham cut into thin rectangles.

2. Sprinkle the table with a little flour, roll out the dough in a thin layer. Cut into small rectangles more pieces ham and cheese.

3. Lubricate the edges of the rectangles with an egg.

4. Put a piece of ham on one rectangle, cheese on top. Cover with an empty piece of dough, pinch the edges.

5. We shift to a baking sheet, coat the top with an egg, sprinkle with a pinch of cumin. We bake in the oven (200 ° C / 15 minutes).

Recipe 7: Cheese puffs from ready-made beer dough

A variant of very simple, but tasty puffs for beer. It will take yeast-free dough, the amount of all ingredients is arbitrary, but you need a little cheese.

Ingredients

A little sesame.

Cooking

1. Roll out the melted dough thinly, as it turns out. We cut into triangles, rectangles, stripes or any other figures.

2. Finely rub the cheese.

3. Lubricate the pieces of dough with an egg, you can take a wide brush and just go through.

4. Sprinkle with salt.

5. Top with finely grated cheese on top of the dough. You don't need much, otherwise everything will flow. You need a light and thin crust.

6. Sesame is used for cheese. You can take any nuts, seeds, or skip this step altogether and make just salty cheese puffs.

7. We put it in the oven at 220, fry it to an appetizing color.

Recipe 8: Puff pastry puff pastry with sausage in a pan

The option is very simple and quick sausages in puff pastry that are fried in a pan. A great option for those who do not want to turn on the oven or wait for the oven to heat up.

Ingredients

A little bit of cheese;

Sausages.

Cooking

1. Roll out the dough, cut into elongated rectangles.

2. Put a sausage and a small strip of cheese on each piece. You can cook just with sausage without cheese.

3. We pinch the edges of the dough, you can leave the ends open. We do what we like best.

4. We heat up a layer of oil so that the sausage is half buried in it.

5. We spread the stuck together puffs and fry until the dough is golden brown on both sides.

6. Spread ready-made puffs on the paper napkins to remove excess fat from the surface.

Recipe 9: Puff pastry with chocolate

A variant of mouth-watering puffs from ready-made dough for a sweet tooth. You can take dark or milk chocolate, a tile with nuts, raisins is suitable. As an alternative, you can use chocolate paste like "Nutella", it turns out delicious with boiled condensed milk.

Ingredients

Test sheet;

Chocolate bar;

Spoon of water;

Cooking

1. Cut the rolled dough into elongated rectangles.

2. Beat the egg with a spoonful of water. Lubricate all the dough at once.

3. Open the chocolate, break it into cubes.

4. Put each cube on a rectangle and twist the roll.

5. We shift it onto a baking sheet, be sure to cut it down, lightly press it with your 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 the oven, cool. falling asleep chocolate puffs powder on top.

Purchased dough does not like re-freezing. Therefore, you need to get a certain amount of product from the freezer and thaw. If there are surpluses or trimmings, then you can simply cut them into pieces, sprinkle with sugar and bake small shortcakes.

Can you make puff pastry? It can be prepared ahead of time and frozen. There will always be a homemade semi-finished product for sweet and salty pastries at hand.

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 joints. To do this, use an egg, milk or plain water.

The dough itself is tasteless, but this is easy to fix. If the filling is with meat, sausage and other salty ingredients, then spices can be added to the egg for lubrication, for a crust you can crush the puff with cheese. If the filling is sweet, then the finished products are sprinkled with powder, cinnamon, watered honey glaze.

A sharp knife is the main assistant when cutting puff pastry. It won't crumple layers or interfere with fluffy edges.

If fillings from berries or fruits are laid in the puff, but cuts or punctures must be made on the surface. They are needed to release steam and maintain the shape of products.

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

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

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

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

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

Puff pastry with yeast

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

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

Even a novice pastry chef can cook.

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

Cooking steps:

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

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

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

We start cooking by defrosting puff pastry. Further:

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

Products needed for cooking:

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

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

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

Puff pastry is ready! Enjoy your meal!

Add to list necessary products includes:

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

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

Cooking recipes:

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

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

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

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

Such recipes are prepared as follows:

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

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

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

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

Puff pastry "Garibaldi"

Get busy preparing food ahead of time and buy:

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

Cooking:

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

Happy tea!

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

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

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

The preparation steps are as follows:

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

Buns with nut filling

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

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

Defrost puff pastry. Prepare the filling:

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

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

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

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

Finished buns cover with icing.

Quick hand puff pastry cheesecake

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

Cooking algorithm:

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

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

Cabbage puff pastry pie

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

The cooking algorithm is simple:

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

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

Puff pastry today can be found in every nearby supermarket. It is indispensable when you need to quickly and effortlessly cook this or that pastry, and the most diverse. No wonder many housewives always keep frozen dough in the refrigerator in case, known as "guests on the doorstep."

What can be made from puff pastry? Lots of different goodies! From simple puff "tongues" to amazing cake"Napoleon" - puffs, tubes, "envelopes", "corners", "roses"; pastry stuffed with apples, cottage cheese, cheese, sausage, jam, chocolate, custard! This is the richness of variations concealed in recipes from purchased puff pastry.

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

1. Puffs "Bows"

Roll out puff pastry 1 cm thick, cut into strips about 10 cm long, 3-4 cm wide. Twist in the middle to make a “bow”. Bake, transfer to a plate and sprinkle with powdered sugar.

2. Puffs "Ears"

We roll out the dough 0.5 cm thick, sprinkle the cake with cinnamon sugar and fold the right edge first, then the left one with a roll to the middle of the cake. It turns out a double roll. We cut it into pieces 0.5 cm thick, lay out the “ears” on a baking sheet covered with parchment, and bake until cooked.

3. Puffs "Corners"

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

4. Puffs "Roses"

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

On the dough we lay thin semicircular slices of apples sprinkled with cinnamon sugar, or boiled sausage- so that the edges protrude slightly above the dough, - and roll the dough into a roll. We fasten the roses with toothpicks and bake until golden.

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

5. Cheese sticks

Cut the cake 1 cm thick into strips, grease with a beaten egg, sprinkle with grated cheese. You can sprinkle with cumin or sesame seeds.

6. Puff pastries

Having rolled out the dough into a 0.5 cm cake, cut out circles with an inverted glass or glass. We impose the filling, for example, boiled chicken fillet chopped and mixed with fried onions. We pinch the pies, press them a little, put them on a baking sheet with the seam down and bake until light golden.

7. Puffs "Tubules"

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

8. Puffs "Croissants"

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

9. Spiral cake

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

In the middle of the strips put the filling: grated cheese, mushrooms, minced meat. We pinch the edges and lay the resulting "tubes" with the filling in a spiral shape. You can make a pie with different fillings, alternating them. Brush the top of the pie with beaten egg, sprinkle with sesame seeds or caraway seeds. We bake at 180-200 C until golden brown.

10. Napoleon

The most delicious and favorite puff pastry recipe! We roll out the dough into cakes 2-3 mm thick, according to the size of the baking sheet (and to thin cake not torn, it is more convenient to roll out immediately on floured parchment), pierce the cakes in several places with a fork and bake every 15-20 minutes. Finished cakes take it out, let it cool, give it an even shape. Fold the cut edges into a bag and walk with a rolling pin, you get a crumb for sprinkling finished cake. We coat with custard, sprinkle the cake with crumbs and leave to soak for 3-4 hours.

Based on these tricks with the test - fantasize! Below are more recipes for you. Change toppings and shape!

Puffs with cottage cheese, cheese and berries

Hard cheeses are traditionally used in savory pastries and less often in sweet ones. This recipe for ready-made puff pastry puffs suggests combining for the filling in moderation spicy cheese With tender cottage cheese and sour berries. Lingonberries, cranberries, red currants are suitable both fresh and frozen.

Thanks to the cheese, the filling of the pies acquires some ductility, and the characteristic flavor of the selected product is transferred to the baked goods. Ready-made puff pastry, a third of a bag of red berries, 40 minutes for the whole process - and airy, crumbly pies with a slightly caramelized crust and fragrant core, they line up in a seductive slide on the dining table. Such puffs are flying fast!

Ingredients for making puffs:
Puff pastry - 500 g; cottage cheese - 200 g; hard cheese - 150 g; sugar - 70-100 g; sour cream - 50 g; berries (cranberries / lingonberries / red currants) - 70-100 g; powdered sugar

1. Rub cottage cheese with sugar and sour cream until smooth.
2. Add, without defrosting, berries and large pieces cheese - mix until evenly distributed.
3. Unroll the thawed dough roll on a floured surface, roll out lightly, achieving a layer thickness of about 3-4 mm. Cut into equal pieces of square or rectangular shape.
4. Put the berry-curd-cheese filling in the center.
5. Fasten the opposite edges as you wish. For example, in the form of samsa - triangles. But the molding of the pies will not affect the taste and is chosen at the request of the baker.
6. Laying the seams down on a baking sheet with parchment, grease the puffs with water.
7. Place to bake at a temperature of 180 degrees for 20-25 minutes.
8. Having cooled, puffs with curd cheese filling and sour berries sprinkle with powdered sugar. Sweet tooth can be served with berry sauce.

Apple strudel

Strudel is a crispy puff pastry roll with sweet stuffing. The taste of this dessert is familiar to many, but not everyone can cook strudel at home so that the filling does not leak out during the baking process, but remains inside the roll. The secret of making strudel from ready-made puff pastry in the oven can be found in this recipe.

Ingredients:
Plate (250 g) puff pastry; large apple or 2 medium ones; a tablespoon (with a slide) of flour; 4 tbsp. l. Sahara; -2 tbsp. l. bread crumbs; - 1/3 cup walnut kernels; - half a teaspoon of cinnamon (add if desired); -1 chicken egg.

Cooking process:
1. We release the core and peel of the apple, and then cut it into medium-sized cubes.
2. Put the chopped apple in a cup and add flour, half sugar and cinnamon to it. This spice gives a spicy flavor that not everyone likes, so it is added as desired. Mix everything well and set aside for 20 minutes. During this time, the apples will give juice and become slightly moist.
3. Mix in another cup walnuts, which are not crushed too finely, breadcrumbs and the remaining half of granulated sugar.
4. Roll out the thawed puff pastry plate with a rolling pin on a table dusted with flour. It is necessary to obtain a thinner layer of rectangular shape. We spread the nut mass in the center. An empty dough should remain along the edges of the filling, not inferior in width to the nut layer.
5. Distribute the apple mass over the nuts.
6. Now carefully wrap the roll. First we bend one side, it should completely cover the filling, and then the second side.
7. In order to hold the wrapped edges firmly, they can be lightly moistened with water before forming the roll. Then they will stick together and not turn around when baking.
8. Turning the edges of the roll down, transfer it to a baking sheet covered with baking paper and grease with a beaten egg until foamy.
9. We make cross cuts on the dough with a knife and once again go through them with egg grease. When baking such a strudel, the filling will never leak out, flour and breadcrumbs will hold Apple juice inside the roll.
10. Bake the strudel at 180 degrees. The roll can be considered ready as soon as it acquires a ruddy and appetizing appearance. Let the strudel cool down a bit and, cutting the roll into pieces, enjoy its juicy apple flavor.

Puff snack bars

A recipe for fans of express baking - snack puffs from a purchased ready-made semi-finished dough, filled with salted cottage cheese.

Ingredients:
Puff pastry - 500 g; cottage cheese from 9% - 200 g; eggs - 1 pc. + yolk;
greens - 1/3 bunch; sesame seeds (black grains) - 2 tbsp. l.;
salt.

Cooking process:
1. The dough, according to the instructions, is defrosted at room temperature. For the filling, choose enough fatty cottage cheese, which is mixed with one egg. If a fermented milk product too wet, add only the yolk.
2. Finely chop clean fresh herbs - in our case, juicy parsley, add to the curd and egg mass, salt to taste and bring the composition to uniformity.
3. First cut the thawed puff pastry sheet into three longitudinal strips of the same width, then divide each blank into three equal squares. At the same time, we do not thin the layer - we keep the original thickness so that the flour shell turns out to be multi-layered.
4. We spread the filling on half of the blanks / squares, cover with the other half.
5. You can form either a square or a triangle. Pinch the edges around the perimeter with the tines of a fork.
6. We place the puffs on oiled parchment - keep a small distance, grease with egg yolk diluted with water (or milk).
7. Sprinkle with black sesame seeds of contrasting color and send to the oven preheated by that time - bake snack puffs at a temperature of 180 degrees for about 25-35 minutes.

Puff pastry succulents

Juice Ingredients:
300 g of ready-made puff pastry; 200 g of cottage cheese; 70 g of sugar; 25 g flour; yolk of 1 egg; 8-20 cherries; 1 st. l. powdered sugar

Cooking process:
1. To prepare the filling for succulents, mix cottage cheese with sugar, yolk and flour. The succulent stuffing is ready.
2. Roll out the defrosted dough into a layer about 2 mm thick.
3. Using a glass with a diameter of 8-9 cm, squeeze out circles.
4. On one half of the cut out cakes, put one tablespoon with a slide curd filling. Cover the cottage cheese with the second half of the dough.
5. Press a cherry into the filling of each succulent from the side. Transfer the succulents to a parchment-lined baking sheet and brush with sweet water.
6. Place the juicers in a preheated oven and bake at 200 degrees for 20-25 minutes. Cool the finished succulents, then sprinkle with sifted powdered sugar.

Puff pastry with mozzarella and tomatoes

This puff pastry pie should please lovers of gourmet Italian cuisine, and even a novice in cooking can bake it. The recipe uses store-bought ready-made yeast-free dough, but the cake can be baked on yeast puff pastry with the same success. Mozzarella can be replaced with any easily melting cheese, and cherry tomatoes with other small varieties of tomatoes.

Ingredients:
300 g puff (preferably yeast-free) dough; Mozzarella; cherry; 2 heads onion; dry basil.
Yield: 2 rectangular pies

Cooking process:
1. Prepare the ingredients for the filling: cut the mozzarella into thin sticks or squares, cut the cherry tomatoes in half, chop the onion into rings.
2. From a plate of puff pastry, roll out two rectangles (about 12x30 cm) 4 mm thick.
3. Place the onion rings evenly on top of the dough layers.
4. Place mozzarella sticks tightly on top, sprinkle with dry basil.
5. Arrange cherry halves in 2-3 rows on top (cut down).
6. Bake the pie in a preheated oven at 200˚C for about 30-35 minutes until golden brown.

Pie open with champignons and cherry tomatoes

Prepare for dining table open pie with champignon mushrooms and cherry tomatoes. Flavored with garlic and rosemary, the puff pastry is a thin, crumbly base for a platter that is easy to modify. The recipe does not require culinary skills, the result is always excellent!

Ingredients:
Semi-finished dough (puff) - 450 g; champignons - 150 g; cherry tomatoes - 8-9 pcs.; garlic - 3-4 teeth; rosemary - a handful of needles;
olive oil - 2-3 tbsp. l.; salt; pepper.

Cooking process:
1. We do not roll out the thawed dough with a rolling pin - we leave a layer of the original thickness so that when baking, the edging of the cake turns out to be multi-layered. We immediately lay out the rectangular semi-finished product on a baking sheet with parchment.
2. Lubricate around the perimeter olive oil, sprinkle with salt and ground pepper. To enhance the taste, they are also flavored with various dried herbs.
3. Scatter most of the rosemary leaves.
4. Next - garlic cloves chopped into thin slices. Garlic-rosemary tandem is great for baked vegetables, snack pies, puffs, muffins.
5. Spread the mushroom slices evenly with the next layer. Grind champignons can be both small, medium cubes, and halves, quarters, longitudinal plates.
6. On champignons we place miniature cherry tomatoes. We leave the stalks on the fruits for a kind of decor.
7. Finishing touch- add a pinch of spices, the remains of rosemary, a few drops of oil and put in hot oven for 20-25 minutes. We bake our open pie with champignons and cherry tomatoes at a temperature of 190 degrees.

On a note! For puff closed pie very delicious stuffing, is a boiled chopped egg and chopped green onions.

Puffs with lemon-mint cottage cheese

For these puffs, cottage cheese is used, cooked exactly in a special way. Freezing kefir (% fat content at the discretion) to a solid state, and then defrosting at room temperature, we get a very tender homogeneous cottage cheese, not inferior to expensive foreign analogues. Add for flavoring natural ingredients- mint and lemon zest.

Ingredients:
Yeast-free puff pastry - 300 g; cottage cheese at the exit - 200 g;
mint - 2-3 branches; powdered sugar - 50 g; lemon zest - 1 tsp;
lemon concentrate (to enhance the taste and optional) - 1-2 drops.

Cooking process:
1. After rinsing under water, we tear off the mint leaves from the hard stems, pour boiling water over it - steam for 5-7 minutes.
2. We do not roll out the thawed puff pastry so that the layer becomes lush and multi-layered during baking. We cut, for example, round blanks. Lay a piece in the center of each cake parchment paper with a load of legumes to achieve a hollow/basket shape. We bake flour base for curd cream at a temperature of 180 degrees 12-15 minutes.
3. To prepare cottage cheese for these puffs, freeze kefir to a solid state. After defrosting at room temperature, strain through cheesecloth. Cottage cheese turns out to be special, unusually tender. We mix the cottage cheese with powdered sugar, which, unlike sugar, allows you to maintain a silky, creamy texture of the mass.
4. Add, squeezing from the water and finely chopped, mint, as well as zest.
5. Next - a couple of drops of lemon concentrate, knead until smooth. Cream is ready!
6. “Grown up” puffs are freed from the load, cooled.
7. Fill the puffs with a curd mixture with colored splashes.
Unusual and delicious!

Puff pastry croissants with chocolate

Croissant - loved by the whole world french pastries in the form of a crescent. Light crumbly croissants today can be easily baked at home from factory-made puff pastry. The filler can be just chocolate or a combination of chocolate and nuts, confiture, custard, etc. It is advisable to use already proven dough, since the success of the finished baking depends on its quality.

Test layout for puff croissants reminiscent of the process of making bagels. However, croissants should be crescent-shaped, so the edges of the "bagel" are slightly folded.

Ingredients:
Puff yeast-free dough - 400 g; chocolate - tiles; walnuts - a handful

Cooking process:
1. The dough plate is rolled out into a rectangle 4 mm thick. Zigzag cut the resulting layer into long triangles.
2. On the wide side of the triangles, several slices of chocolate and an incomplete teaspoon of finely chopped nuts are placed.
3. Roll the croissants like bagels and fold them slightly into a crescent shape.
4. Lubricate the croissants with an egg.
5. Bake in the oven at 200°C until browned. Ready croissants sprinkled with powdered sugar.

Sausages in puff pastry

There is nothing easier than making sausages in puff pastry, provided that the dough is already available. The very process of their preparation, namely the wrapping of sausages in the dough, is very interesting and takes about 10 minutes. The result is a fragrant appetizing dish. Sausages inside the dough are baked, the puff pastry itself acquires a crispy structure - very tasty!

Ingredients:
Sheet puff pastry - 200 g: sausages of a standard size - 5-6 pieces; egg - 1 pc.; sesame - tablespoon

Cooking process:
1. First of all, we will remove the film from the sausages.
2. As a rule, ready-made puff pastry is already sprinkled with flour, so just put it on the table and roll it into a thin layer 2-3 mm thick.
3. Then we need to cut this thin layer of dough into strips, the number of which is equal to the number of sausages. We wrap each sausage in a strip of dough. We press the ends of the dough tightly so that it does not turn around during baking.
4. Lightly beat the egg with a fork, and then, using a brush, coat it with the surface of the dough in which the sausages are wrapped.
5. The final touch - sprinkle the sausages with sesame seeds.
6. We shift the sausages to a baking sheet covered with parchment.
7. Place the sausages in the dough in a preheated oven for 15 minutes (oven temperature 200 degrees).
8. Serve ready-made hot sausages in puff pastry for breakfast.

Samsa

Samsa - a type of pies made from unleavened and often puff pastry in the cuisine of the Turkic peoples Central Asia. Samsa is traditionally baked in a tandoor, a special brazier, but now it is also cooked in ovens.

In Uzbekistan, Tajikistan and Turkestan, samsa is as popular as hot dogs in our country - it is sold on the streets, offered in snack bars and cafes.

1. Roll out a sheet of purchased puff pastry thinly enough, grease it with butter or any other fat (margarine, mayonnaise, etc.). Roll it up into a roll.
2. Cut the roll into equal pieces.
3. Roll out each piece.
4. Put the filling on the rolled out pieces of dough - for example, meat or pumpkin. To prepare the pumpkin filling, cut a piece of pumpkin into small cubes, add onion, salt, black pepper, sugar, butter or other fat.
5. Wrap the rolled dough circles into triangles.
6. Lubricate the samsa raw yolk and sprinkle with sesame seeds. Spread on opposite side. Preheat the oven well, then place a baking sheet with samsa in it, reduce the heat to 180 ° C. Bake samsa for 25-30 minutes.

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