Homemade cakes are always tender, soft and just melt in your mouth. In addition, it is very simple and quick to prepare, and the possibilities for using the filling are endless. You can use absolutely any filling of your choice.

We offer several options for preparing such baked goods and tell you how to make puff pastry envelopes.

Puff pastry puffs with cottage cheese and lemon zest

Ingredients:

• puff pastry dough - 475 g;
• cottage cheese - 540 g;
• granulated sugar - 120 g;
• starch - 30 g;
• chicken egg - 1 pc.;
• raisins - 55 g;
• vanilla sugar - 10 g;
• zest of one lemon.

Preparation

To prepare envelopes with cottage cheese, defrost the finished puff pastry, lay it out on a flat, floured surface, roll it out with a rolling pin and cut it into equal squares with a sharp knife.

Grind the cottage cheese through a sieve, add the egg yolk, vanilla sugar, pre-steamed raisins, lemon zest, starch and mix well.

We put a little of the prepared filling on each square, coat the edges of the dough with a little whipped protein, close the opposite four or two corners, forming envelopes or triangles, respectively, and pinch the ends.

We place puff products on an oiled baking sheet and put them in an oven preheated to 200 degrees for twenty-five minutes.

How to make envelopes from puff pastry with cheese - recipe

Ingredients:

• yeast-free puff pastry - 480 g;
• hard cheese - 280 g;
• yolk - 1 pc.;
• sesame seeds - to taste.

Preparation

As in the previous recipe, defrost, roll out and cut the puff pastry into squares. We pass the hard cheese through a grater and put it a little on each square. We close the opposite corners, pinch the edges, forming envelopes, and place the products on a greased baking sheet.

Grease the surface of the envelopes with yolk, crush with sesame seeds and put a baking sheet with blanks in a pre-heated oven. The required temperature for such baking is two hundred degrees, and the required baking time is twenty-five minutes.

Envelopes from puff yeast dough with chicken

Ingredients:

• ready-made puff pastry - 2 sheets;
• chicken fillet - 490 g;
• onions - 250 g;
• champignons - 200 g;
• chicken egg - 3 pcs.;
• hard cheese - 280 g;
• ground pepper - to taste;
• refined vegetable oil;
• salt.

Preparation

While the dough is thawing, prepare the filling. We wash the chicken fillet, dry it, cut it into slices, season them with spices with salt and ground pepper and leave for a while. Peel the onions, chop finely and sauté in refined oil until transparent. Wash the mushrooms, chop and add to the onion. Fry everything together until the moisture evaporates and lightly browns. Do not forget to salt and pepper the mass.

We remove the mushroom frying in a bowl, add a little oil to the pan and fry the marinated chicken meat on it until tender.

Add the yolks and grated hard cheese to the cooled mushroom frying.

We roll out the puff pastry, cut into squares and put a little mushroom filling and a chicken slice on each of them. We coat the edges of the dough with a little egg white, close the opposite corners and form envelopes.

We place the products on an oiled baking sheet and put it in an oven preheated to 180 degrees. We withstand the puff envelopes with the filling at this temperature for twenty minutes or until the desired degree of browning.

Hello dear readers. While still in his right mind and sober memory, I thought at my leisure what could be made from puff pastry, which I suddenly found in the freezer just now. There I also saw a lonely, frost-covered "stone" bun of minced meat. Of course, it won't be enough for a good pie, but it will be just right for puff pastry envelopes with minced meat.

It didn't take long to persuade myself to bake the meat in puff pastry. There were several reasons for this. The first, and I think the overwhelming majority of readers will agree with her, is that puff pastry is an amazingly tasty thing! Especially with minced meat.

Yesterday I watched the program, where the famous professor of "sour cabbage soup" was criticized in a rather harsh manner. In general, I am all emotional and decide to cook a treat with animal products.

The second reason is that today is a day off! And the third circumstance, which outweighed the rest of the nuances. Finally it snowed! Hooray! Soon New Year and more than one snowflake. What does snow have to do with it ?! Don't you understand! The roads are in a terrible state. In short, the day of the "tinsmith" has come.

Until our valiant utilities put the transport routes in proper shape, it is better to refrain from moving along them. And sitting at home and looking at the snow-covered courtyard through the window is not my luck.

I'd better do something useful, prepare envelopes with cheese, mushrooms and MEAT. By the way, I also saw mushrooms somewhere. When with them, not everything is used. Okay, enough to inform you about the availability of provisions in the refrigerator. The minced puff pastry has already defrosted and it's time to start cooking.

Puff envelopes with minced meat

• one package of puff yeast-free dough 300-400 grams;
• 100-120 grams of mixed minced meat;
• 100-120 grams of champignons;
• 50-70 grams of cheese;
• 3-4 tablespoons of mayonnaise;
• vegetable oil;
• a bunch of parsley;
• salt, spices;

I fry the minced meat in vegetable oil. Five minutes is quite enough.

Chop mushrooms and onions on a cutting board.

I add the prepared ingredients for the filling to the fried minced meat and continue to fry for 5-7 minutes.

I rub the cheese. I wash the fresh parsley under running water, dry it with a napkin and finely chop it.

I combine fried minced meat with cheese and parsley.

I fill the filling with mayonnaise, salt, pepper and mix.

I use purchased puff pastry for my envelopes. Because, whatever they say, it is also quite suitable for human consumption. And do not waste the good in the freezer! And what kind of puff pastry strudel is obtained,.

I roll out the dough 3-5 millimeters thick. I cut it with a knife into squares of about 10 by 10 centimeters.

I put the meat filling in the middle of each piece.

I fold the ends of the dough to the middle and carefully fasten, fixing the envelopes.

I put the culinary products on a baking sheet greased with vegetable oil and cover with egg yolk, previously separated from the protein.

When it comes to baked goods, many housewives immediately begin to say that this type of cooking does not attract them at all. Of course, if you like to experiment and try new recipes, baking may not always turn out perfect, but if you make a mistake, you will immediately understand everything and can take it into account next time.

Sometimes with pies and pies need to really play around. But there is one way to cook your favorite products that even novice cooks will master. To make baking 100% successful, you can use purchased puff pastry sheets... Try making puff pastry envelopes with curd filling, you yourself will be surprised that such a yummy can be prepared so simply and quickly.

Ingredients

Preparation

1. 1 Pass the garlic through the garlic press. In a deep bowl, combine it with salt, cottage cheese, black pepper and paprika. Stir the ingredients until smooth.
2. 2 Sprinkle a little flour on the cutting board. Spread a sheet of thawed puff pastry on it and roll it out. Cut the sheet into 6 identical squares.
3. 3 Place 1 tbsp in the center of each square. l. curd filling. Brush the dough around the filling with a beaten egg using a silicone brush.
4. 4 Staple the edges of the dough together diagonally to form envelopes. Blind the joints well.
5. 5 Line a baking sheet with parchment paper and grease with vegetable oil. Place the resulting envelopes on top and brush them with the remaining beaten egg using a silicone brush.
6. 6 Sprinkle the envelopes with grated Parmesan and sesame seeds. Send the baking sheet to an oven preheated to 200 degrees for 15-20 minutes.

Congratulations, the puff with spicy curd cheese is ready. Get them out of the oven and serve immediately, you can decorate the pastries with herbs. These envelopes are perfect for any first course, they can also be eaten with tea. Bon Appetit! Share this simple recipe with your friends!

To make delicious puff pastry products, you need to know some rules on how to use the dough correctly. First of all, you need to remember that you only need to roll out puff pastry in one direction.

In addition, the layer should not be made too thin. Many people smear the edges of the dough with whipped egg yolk, but this should not be done, since the finished product will simply turn out to be non-flaky.

It should also be remembered that when baking puff pastry products, the baking sheet does not need to be oiled. And you just need to rinse it with cold water. Before putting the products in the oven, it must be well warmed up. During baking, you must not open the oven to check the product for readiness.

For the preparation of puff pastry products, you can use various fillings - meat, vegetable, sweet - jam, jam, jam, and many other hearty fillings saturated with spices.

If you want the products to be tasty, then they need to be made from fresh puff pastry. If the dough has been stored for a long time, then it may not have a very pleasant taste.

If you are cooking products with a sweet filling, then you need to sprinkle them with powdered sugar or cover with sugar immediately, while the finished product is still warm.

By applying all these simple cooking rules, you will end up with delicious food.

I want to suggest you try to make puff pastry envelopes with meat filling. Envelopes are prepared quickly. And, if suddenly you suddenly have guests, then they will become an excellent dish.

To cook them, you don't need so many products:
one pack of puff yeast-free dough in plates is two plates,
some wheat flour
three hundred grams of boiled chicken fillet,
two pieces of green onions,
salt and pepper to taste

Well, now let's start making puff pastry envelopes.

1. Cut the boiled chicken fillet into small pieces, and chop the green onion.

2. Put pieces of chicken fillet, finely chopped green onions, ground pepper and salt into a bowl. We mix everything.

3. Lightly sprinkle the table with flour and lay out the puff pastry on it. It was in your freezer, you need to put it out twenty minutes before cooking so that it becomes soft. Then lightly roll out and cut into 10x10 cm squares.

4. Place prepared meat filling on each square.

5. Blind the edges of the squares so that we get an envelope.

6. Put the prepared envelopes on a baking sheet and bake in an oven preheated to 180 degrees. We bake over medium heat for twenty minutes without opening the oven.

7. Put the finished envelopes on a dish and serve warm. I wish you all Bon appetit!

Puff pastry envelopes with a surprise inside

They have become for me a kind of lifesaver, because, firstly, the dough does not have to be made (you can buy it). And if you do dough, then you can immediately make a lot and freeze it, and then use it as needed. And secondly, you can come up with the filling on the go from what is in the refrigerator. And in this case, you can experiment. For example, it can be made in the form of envelopes.

Today we were preparing envelopes with mushrooms and cheese. The family approved, because they turned out to be very tasty. You can also try stuffing with meat or vegetables, or meat and vegetables. Not unimportant "plus" of envelopes is that they are pleasant to eat both warm and cold, if, of course, they live to see the cold look)). In addition, you can defrost a couple of sheets of puff pastry to prepare the required amount, and then do not suffer the temptation to eat another one, well, the very last, and very, very last .. Believe me, there will be temptation)).

With such a dish, it is easy to lure the kids to the table, if you put a surprise in one of the envelopes. It is important here that it does not melt during baking, but at the same time it is not hard, because you can break a tooth. In general, you will have to break your head :-). Once I watched as a child in search of a surprise ate an envelope and learned that the surprise was ... on the shelf. It doesn't matter that the surprise was not inside. The main thing is that curiosity won out, and there was no whining or attempts to bargain for sweets instead of dinner.

Ingredients

puff pastry - 1 pack (there are 6 sheets in my pack).
champignons - 0.5 kg (or other mushrooms)
onions - 2 pcs.
butter - 1 tbsp l.
cheese - 100-200 g
green onions optional
egg - 1 pc. (yolk for brushing)
flour - 1-2 tbsp. l.
salt to taste

Preparation

We start with the filling: finely chop the mushrooms and onions, fry them in butter, adding salt to taste. Whichever filling you choose, it is better to fry it a little. The vegetables will shrink and give off a little water. This way your envelopes won't flatten after baking and the filling won't get too wet.

We defrost the sheets of dough (after taking them out of the refrigerator), cut them into squares, add a little flour, roll each square separately. If you add too much flour, it will not stick well. It is also not desirable for the dough to "wait" for a long time for the filling. It weathers and dries quickly enough.

Put the cooled filling on each square of dough. We connect the opposite ends of the square, and the edges need to be stitched so that we get an envelope.

As a filling, you can use different products and any combinations of them. For example, finely chopped cheese and green onion feathers. Another option is ham, cheese, and bell peppers:

We spread the resulting envelopes on a baking sheet, the bottom of which is preliminarily covered with baking paper. Beat the yolk a little and grease the surface of the envelopes.

Place the sheet in an oven preheated at 200 C (375 F). Bake until the envelopes are golden brown. It takes 20-25 minutes.