Layered muffins. Puff pastry cupcakes with minced meat, mushrooms and tomatoes

12.01.2021 Desserts and cakes

Recipe for cupcakes in the form of roses in the oven with jam

Ingredients:

puff pastry 500 gr.,
jam - 3 tbsp. l.,
apples - 3 pieces.

For syrup:

water - 3 glasses,
sugar - half a glass,
powdered sugar,
butter.

Cooking:

You should start preparing this recipe by defrosting puff pastry. It is best to defrost at room temperature. As soon as the dough is defrosted, it must be rolled out, be sure to pierce with a fork, and cut into strips. On average, the width of the strip should be approximately 5 cm.

Now we take our apples and cut them into thin strips, a very important point is not to peel them. After all, they are just the same and serve as rose petals. I used yellow apples, but I advise you to use red ones, as they will look much brighter. At the time when I was preparing, I did not think about it. Now pour water into the pan and put on fire, add sugar, mix and boil the syrup. I very carefully spread the sliced \u200b\u200bapple slices into the syrup, boil them for about three minutes. Do this very carefully so that the slices do not break. Appearance is very important to us.

We spread the boiled apples in a colander and let the excess syrup drain.

We spread the jam on the cut strips of dough. But we coat them only on half of the dough.

The next step is to lay out the apples on the strips right next to each other, but so that at least 5 centimeters of dough remains at the edges.

Gently fold the bottom of the dough over the apples.

And roll up. Do this carefully so that the apples do not fall out. And fasten the rose well with the edge of the dough.

While you do the same with the rest of the strips, turn on the oven and preheat it to 200 degrees.

We take a cake mold and coat it with sunflower oil, carefully from all sides. Carefully put each rose in a mold.

The degree is lowered to 180 degrees. Now we send our pastries to the oven for 20 minutes at 180 degrees. Or for 15 minutes at 200 degrees. But it is better to watch the baking so that the edges of the apples do not burn very much.

We take out the finished pastry from the oven and let it cool for 5 minutes without touching.

As soon as our pastries have cooled, I spread them on a dish and sprinkle with powdered sugar.

I do not advise experimenting with the filling, as the dish should keep its shape.

Servings Per Container: 12

How to make puff pastry cupcakes with filling:

For the filling, prepare minced meat with chopped onion, garlic, salt and spices. Mix well.

Separately fry any mushrooms, in the process add a little salt. I had frozen mushrooms. Mushrooms pre-chop with a knife.

Three cheese on a grater. Any cheese that melts well in the oven will do.

Wash the tomatoes and cut into thin circles.

Defrost the dough at room temperature. In one package, as a rule, two layers.

Roll out each layer into a rectangle shape. I roll out 4-5 ml thick, from one part of the dough I got 6 servings.

Then cut out circles with any round shape. The number of circles depends on the desired number of servings. The thickness of the dough can also be any, it all depends on how thick you want to cook the cupcakes.

We distribute the dough among the molds, pressing the bottom and sides with our hands.

If the dough is yeasty, I recommend piercing the bottom in several places with a fork.

Place a small amount of cheese on the bottom.

Top with about 2-3 teaspoons of minced meat.

Put on minced meat in an even layer.

A slice of tomato on the mushrooms.

Lightly salt the tomatoes, grease with mayonnaise if desired and sprinkle generously with grated cheese.

Thus we form all the cupcakes. I got 12 pieces.

We send the puff pastry cupcakes in cupcake molds to the oven preheated to 180 * C for about 30 minutes. I'm looking for a ruddy top. We take out the cupcakes from the molds carefully, trying not to burn ourselves, it is convenient to use a spoon.

In April, I shared with you, dear readers, an original recipe with an interesting name - kraffin. And now I propose to bake kraffins from ready-made dough - a kind of culinary hybrid of a croissant and a muffin. The dough unites it with the first, and the form with the second. These analogies, perhaps, are not immediately visible, but all the more interesting.

Let me remind you that Ree Stephen - the "father" of cruffins, who lives in San Francisco - makes them with a variety of creams! We have all this ahead of us, and now I offer a simple and tasty option from ready-made puff yeast-free dough. Although, puff yeast is also suitable. So choose for yourself.

And as a flavor accent, I chose raisins, poppy seeds and spices for desserts. You can experiment and add other dried fruits (steamed and chopped), fresh berries, coconut flakes, grated chocolate, seeds, crushed or ground nuts ... And this is just what came to my mind now. And if you think and scrape at home (or in a store) in the bottom of the barrel, then I'm sure that you can find a dozen more interesting options.

I baked kraffins in silicone molds. But I took it not for cupcakes, but for Easter cakes. They are slightly taller and have more volume. I measured mine - the lower diameter is 4.5 cm, the upper diameter is 6.5 cm, the height is 5 cm. While the standard silicone molds for cupcakes have a height of 3-3.5 cm. But you can easily use them. In this case, it is better if their shape is simple - round or square. And then I would divide each 250-gram layer of dough not into 4, but into 6 or 8 squares or rectangles.

I took the following products:

puff pastry without yeast - 500 g (2 layers of 250 g each)
sunflower oil - 4 tbsp.
raisins - 50 g
poppy - 3 tablespoons
seasoning for coffee and desserts * - 2 pinches
premium wheat flour - a little for cutting dough

* Seasoning ingredients: cinnamon, candied sugar, cloves, cardamom, vanilla.

My crafting activities ;)

The first thing I did was take the dough out of the freezer. I immediately divided 2 layers - it is better not to leave them together until completely defrosted - they will stick together.

The raisins were thoroughly washed and poured with hot water. Just for half an hour, while the dough is defrosted. Then she drained the water and dried the raisins.

The first 250-gram layer of dough was rolled out into a thin layer about 2 mm thick. Lubricated with two tablespoons of sunflower oil. Dried raisins sprinkled lightly with flour, evenly distributed over the dough. Sprinkled with ground spices.

Then sprinkled with poppy seeds. Cut with a sharp knife crosswise into 4 identical rectangles.
Let me remind you what I did in fairly tall silicone molds (see the beginning of the recipe). If you are making in the usual cupcakes about 3 cm high, then it is better to divide the dough layer into 6 or 8 parts.

I rolled each of the parts into a roll. No need to make it tight! Roll freely.

The roll was cut with a sharp knife into two equal parts lengthwise, but without cutting to the end. You should get these "pants":

The right side of the roll is slightly unfolded - so that the cut is directed upwards. And she spun it like a snail - from the free end to the uncut part of the roll.

I prepared silicone molds - before baking, I just moisten them with cold water - pour it in and pour it out. If you normally oil them, do the same now.

She laid out a twisted snail in a mold.

And now I twisted the left free part of the roll - again, slightly, not tightly! - and laid on top of the snail. Where the raisins protruded strongly, pressed them inward a little, because on top they could burn during baking.

I did the same with the second layer of dough.
Each craft, despite the same technique, turns out to be different from the other. Interesting, isn't it? ;)

And you can do it differently - also twist the left side with a snail and put it on top of the first one. This is how I made the first one. And the second - how are these little muffins-craffins now))

I baked for 45 minutes at a temperature of 220-230 "C. In the middle of the process, I covered them with foil on top so that the top would not burn. I checked with a wooden skewer - our main task is to bake the kraffins. That is why they should be formed freely, and not twisted tightly.