Homemade cakes from it 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 to your taste.

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

Puff pastry envelopes 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.

Cooking

To prepare envelopes with cottage cheese, we unfreeze the finished puff pastry, lay it on a flat, dusted with flour surface, roll it with a rolling pin and cut it with an acute knife into equal squares.

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

We put on each square a little cooked filling, spread 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 the puff pastries on the oiled baking sheet and put in the oven, preheated to 200 degrees, for twenty-five minutes.

How to make envelopes from puff yeast-free dough with cheese - recipe

Ingredients:

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

Cooking

As in the previous recipe, defrost, roll and cut into squares puff pastry. Hard cheese is passed through a grater and imposed it little by little on each small square. We close the opposite corners, pinch the edges, forming envelopes, and place the product on a greased baking sheet.

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

Chicken puff yeast dough envelopes

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.

Cooking

While the dough is thawing, prepare the filling. We wash the chicken fillet, dry it, cut it into slices, season them with spices, salt and ground pepper and leave for some time. Onions are cleaned, finely chopped and sautéed in refined oil until transparent. Wash the mushrooms, chop and add to the onion. Fry all 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.

To the cooled mushroom frying, add the yolks and grated hard cheese.

We roll out the puff pastry, cut into squares, and on each of them we apply a little mushroom filling and a reconciliation of the chicken slice. 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 puffed envelopes with filling at this temperature for twenty minutes or to the desired degree of browning.

Hello dear readers. While still in my right mind and sober memory, I thought at my leisure what I could cook from puff pastry, which I had just recently discovered in a freezer. There, a lonely, "hoarfrost" minced meat bun, covered with hoarfrost caught my eye. Of course, it will not be enough for a good pie, but it will be just right for envelopes from puff pastry with minced meat.

Not long had to persuade myself to bake meat in puff pastry. There were several reasons for this. The first one, and I think that the vast majority of readers will agree with it, that pastries from puff pastry are incredibly tasty! Especially with minced meat.

Yesterday I watched the program, where a well-known professor “according to acidic cabbage soup” was criticized rather harshly. In general, I'm all on emotions I decide to cook a treat necessarily with animal products.

The second reason is the day off! And the third circumstance outweighed the other nuances. Finally it snowed! Hooray! Soon New Year and not one snowflake. And here is snow ?! As you do not understand! Roads in terrible condition. In short, the day of the "tinsmith" came.

Until our valiant communal services bring the highways into proper form, it is better to refrain from moving along them. And to sit at home and look at the snowy courtyard through the window is not my luck.

I’ll do better work, prepare envelopes with cheese, mushrooms and MEAT. By the way, I also saw mushrooms somewhere. When with them, I did not use everything. All right, it’s enough to get you up to date on the availability of provisions in the refrigerator. Puff pastry with minced meat has already thawed and it is time to start cooking.

Puff envelopes with minced meat

• one package of puff yeast-free dough 300-400 grams;
• 100-120 grams of mixed 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 enough.

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

I combine the fried minced meat with cheese and parsley.

Season the filling with mayonnaise, salt, pepper and mix.

For my envelopes I use purchased puff pastry. Yes, because whatever they say there is also quite suitable for eating. And do not waste good in the freezer! And which of such puff pastry strudel turns out,.

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

I put meat stuffing in the middle of each piece.

I turn the ends of the dough to the middle and gently fasten it, fixing the envelopes.

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

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

Sometimes with pies   and pies   you really need to play around. But there is one way to cook your favorite products, which even beginner chefs will master. To make baking successful at 100%, 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

Cooking

1. 1 Pass the garlic through the garlic press. In a deep container, mix it with salt, curd cheese, black pepper and paprika. Stir the ingredients until smooth.
2. 2 Sprinkle a little flour on a chopping board. Spread a sheet of thawed puff pastry on it and roll it. Cut the sheet into 6 identical squares.
3. 3 In the center of each box lay out 1 tbsp. l curd filling. Smear the dough around the filling with a beaten egg using a silicone brush.
4. 4 Fasten the edges of the test diagonally to make envelopes. Blind the joints well.
5. 5 Cover the pan with parchment baking paper, grease it with vegetable oil. Put the resulting envelopes on top and grease them with the remaining beaten egg using a silicone brush.
6. 6 Sprinkle envelopes with grated parmesan and sesame seeds. Place the pan in the oven preheated to 200 degrees for 15–20 minutes.

Congratulations, puff with spicy curd cheese ready. Take them out of the oven and serve immediately, you can decorate the pastries with greens. Such envelopes are perfect for any first dish, and they can also be eaten with tea. Enjoy your meal! Share this simple recipe with your friends!

To prepare delicious products from puff pastry, you need to know some rules on how to use the dough. First of all, you need to remember that rolling puff pastry is necessary only in one direction.

In addition, do not make the layer too thin. Many grease the edges of the dough with beaten egg yolk, but this should not be done, since the finished product will simply turn out non-layered.

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

To prepare products from puff pastry, you can use various fillings - meat, vegetable, sweet - jam, jam, jam, and many other hearty fillings, rich in spices.

If you want the products to be tasty, then you need to make them 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 preparing products with a sweet filling, then you need to sprinkle them with powdered sugar or cover them with sugar immediately, while the finished product is still warm.

Applying all these simple rules when cooking, you will get delicious products.

I want to offer you to try making envelopes from puff pastry with meat filling. Envelopes are prepared quickly. And, if suddenly you suddenly had guests, then they will be an excellent dish.

To prepare them you need not so many products:
one pack of puff yeast-free dough in the 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 we begin to prepare envelopes from puff pastry.

1. The boiled chicken fillet is cut into small pieces, and chop the green onion.

2. In a bowl we put slices of chicken, finely chopped green onions, ground pepper and salt. We mix everything.

3. Lightly sprinkle the table with flour and lay the puff pastry on it. It was in your freezer, it must be laid out about twenty minutes before cooking to make it soft. Then slightly roll out and cut into 10x10 cm squares.

4. On each square we put the prepared meat filling.

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

6. Place the prepared envelopes on a baking sheet and set to bake in an oven preheated to 180 degrees. 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 became for me a kind of lifesaver, because, firstly, the dough does not have to be made (it can be bought). And if you make the dough, you can immediately do a lot and freeze, and then use it as needed. And secondly, the filling can be invented on the go from what is in the refrigerator. And in this case, you can experiment. For example, it can be done in the form of envelopes.

Today envelopes with mushrooms and cheese were prepared. The family approved, because they turned out to be very tasty. You can also try stuffing from meat or vegetables, or from meat and vegetables. Not unimportant “plus” of envelopes is that they are pleasant to eat both in warm and cold form, unless, of course, they survive to a cold look)). In addition, you can thaw a couple of sheets of puff pastry to cook the right amount, and then you are not tempted to eat another one, well, the very last, and the very last .. Believe me, the temptation will be)).

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

Ingredients

puff pastry - 1 pack (in my pack of 6 sheets).
  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 greasing)
  flour - 1-2 tbsp. l
  salt to taste

Cooking

We start with the filling: finely chop the mushrooms and onions, fry them in butter, add salt to taste. Whatever filling you choose, it is better to fry it a little. Vegetables will decrease in size and give a little water. Thus, your envelopes will not become flat after baking, and the filling will not be too “wet”.

Defrost the sheets of dough (pulling them out of the refrigerator first), cut them into squares, adding a little flour, and roll each square separately. If you add too much flour, it will not stick well. It is also not advisable that the dough "wait" for a long time filling. It wears and dries quickly enough.

Put the cooled filling on each square of the dough. We connect the opposite ends of the square, and the edges need to be blinded so that the envelope turns out.

As the filling, you can use different products and any combination 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 pre-covered with baking paper. Beat the yolk a little and grease the surface of the envelopes.

We put the sheet in an oven preheated for 200 C (375 F). Bake until the envelopes are rosy. It takes 20-25 minutes.