The filling for the straws is not sweet. Get the Recipe: Puff Pastry Rolls - With Different Fillings on a Homemade Mold

26.11.2019 Healthy eating

Puff pastry rolls are delicious and satisfying cakes that are delighted not only by children, but also by adults. It is worth noting that such sweet products can be easily purchased at the store. But this dessert will be tastier and healthier of all only if you make it yourself at home.

Step by step for straws

To prepare such a dessert, you need to mix a fresh flaky base. This will require the following products:

sifted wheat flour - from 350 g;
butter or good margarine - 210 g;
fine sea salt - 1/3 dessert spoon;
cold water - 160 ml.

Kneading process

The puff pastry for which we are considering is quite easy. This requires dissolving fine sea salt in cold water and then gradually pouring it into sifted wheat flour. As a result of such actions, you should get a rather tight dough. To make it softer and more uniform, it must be placed in and kept at room temperature for half an hour.

While the gluten is swelling, it is a good idea to do some cooking oil processing. To do this, take butter or margarine, and then thaw it a little and mix with a couple of tablespoons of wheat flour. After that, the resulting mass must be shaped into a brick and left aside for a while.

After half an hour, the dessert dough should be removed from the bag and then rolled into a rectangular shape so that its middle is much thicker (about 1 centimeter) than the edges. Next, in the center of the base, you need to place a previously formed briquette of butter and wrap it in an envelope. After that, you need to take a large and thick rolling pin, and then slowly and carefully roll out the brick into the same thin rectangular shape. It is advisable to repeat similar actions (but without adding cooking oil) about 4-5 times with breaks of 15 minutes.

Baking basics

Before making puff pastry rolls, bake them in the oven. For this, it is advisable to use a special cone shape. But if you do not have such a device, then you can use ordinary cardboard. It is required to cover it with baking paper and wrap it in a bag so that it is on the outside.

After preparing the form, you can safely start rolling out the puff pastry. It is advisable to make two rectangular sheets of it no more than 4 millimeters thick. Next, each layer must be cut into long strips up to 3 centimeters wide. To form such tubes, overlap the previously prepared forms with dough, and then place them on a baking sheet and bake in a very preheated oven until browning (about 10-14 minutes). Finished cones need to be removed, freed from cardboard blanks and cooled.

Detailed recipe for puff pastry tubes

After the base for the dessert is completely ready, you should immediately proceed to preparing the sweet cream filling. This will require the following products:

citric acid - ½ dessert spoon;
boiling water - 80 ml;
granulated sugar - 250 g;
egg white - from 2 chicken eggs.

The process of making the filling

Puff pastry tubes can be filled with any cream. We decided to use a light protein base. Thus, to create this mass, it is necessary to pour granulated sugar with boiling water and stir until completely dissolved. After that, add citric acid to the same dish, and then put it on low heat and stand until it boils. Next, you should break the chicken eggs, put the yolks aside (you can use to prepare another dish), and cool the whites and beat them vigorously with a mixer or whisk until a thick foam forms.

After the syrup just starts to boil and bubbles form on its surface, the liquid must be removed from the stove and poured into the egg mass in a thin stream. In this case, the whites should also be beaten continuously. As a result of the described actions, you should definitely get a thick, shiny and lush cream that perfectly holds its shape.

Formation process

The puff pastry rolls will only be fully ready to eat after they have been filled with protein sweet cream. To do this, the air mass must be placed in a culinary syringe and, by lightly pressing, squeeze the required amount of filling into a fresh cone. To make these cakes look even more appetizing and beautiful, you can sprinkle them with ground peanuts or chocolate chips on top.

How to present homemade dessert to the table?

Self-cooked puff pastry should be served in a large bowl with or without tea, coffee, cocoa. It should be especially noted that such cakes are not very high in calories, as they contain a light filling. If you want to get more satisfying products, then instead of protein cream, you can use any other oily mass.

Step 1: Prepare the puff pastry.

So, for starters, pour the required amount of table salt into a deep bowl, fill it with clean water and dissolve, then gradually add the flour, previously sifted through a fine sieve. Knead the dough slowly. As a rule, the flour comes across different, therefore it may be needed a little less / more to prepare the dough. At the same time, make sure that the dough as a result it turned out not too tight... Now leave the finished dough for about for half an hourso that it is infused. However, you shouldn't put it in a cold place, just cover it with a clean kitchen towel and leave it on the table. This is necessary so that the "gluten" of the dough has time to swell, a very important moment, because the dough, which has not stood for enough time during the rolling process, can break. In addition, all products made from such a dough will not rise well, and the layers in them will not be visible. During this half hour, the dough will need to be kneaded once. It is advisable to do this after first 10 minutes, and then leave it for 20 minutes to rest.

Step 2: Prepare the butter and roll out the dough.

At this time, take butter (preferably at room temperature), place it in a separate container, then add 3-4 tablespoons, pre-sifted flour, stir well and form a brick from the resulting mass. This must be done so that the flour absorbs all the excess moisture, and the butter becomes a little drier, subsequently it will be much more evenly distributed between the layers of dough. When the dough has stood for the required time, put it on the work surface of the table, previously sprinkled with flour so that the dough does not stick to it. Roll it out into a small rectangle. At the same time, try to roll out the edges of the dough a little thinner than the middle. Place an oil brick in the center of the resulting rectangle. Now wrap the dough in an envelope. It is imperative that both the dough and the butter have approximately the same consistency. Because if you prepare a dough that is softer than butter, then the first time you roll it out, the dough will creep along the edges of the layer, and the butter will remain in the middle. Or vice versa, if the dough comes out "cooler" than butter, then the latter will creep along the edges of the layer and come out. Roll out the prepared dough with butter with a thick rolling pin, with smooth movements. Take your time, as the dough layers will tear when rolling out quickly, and the products will not rise as expected during baking. Roll out the dough thick in 1 cm, remember that the edges should be thinner than the middle of the dough. Then fold it back in an envelope and leave minutes for 20... Then we roll it out again, wrap the envelope and leave for another half hour.

Step 3: Prepare the blanks for the tubes.

Now it is necessary to prepare metal blanks, on which in the future we will have to wind the tubes. Wash and dry thoroughly before use. If you do not have such blanks, then you can use the tools at hand and prepare such blanks yourself. To do this, you need to take a sheet of ordinary cardboard (you can use it for children), then cut it across into 2 approximately equal parts, then cut a piece of baking paper to exactly the same size. Place a sheet of parchment on cardboard and wrap the two sheets together in the form of a tube or cone. In this case, the colored side of the cardboard must remain from the inside. Fasten the lower base of the tube with a stapler, and wrap the upper corner inward.

Step 4: Divide the dough into equal parts and wrap it around the pieces.

Divide the finished and present dough into 2 identical parts, then roll each of the parts on the table into a rectangle, the thickness of which should be 0.5 mm... Then divide each such rectangle into 8 approximately equal parts, with each of the parts should be approximately 20 cm in length and 1.5-2 cm width. The result is dough stripes. Gently wind the finished dough strips onto the prepared tube blanks, do it slightly overlap so that there are no empty gaps between the dough. From the given number of ingredients, you should get about 16 tubes.

Step 5: Bake the flaky tubes.

Grease a baking tray with water, then put the prepared straws on it. Preheat the oven up to 240-250 degrees, then place the baking sheet with the items inside the oven and bake them about 10 minutes... The straws should brown a little. Remove the finished tubes from the oven, cool, and then carefully remove them from the blanks.

Step 6: Prepare the straw cream.

While our straws are cooling, we will prepare a cream. To do this, pour granulated sugar into a separate enamel bowl, then pour boiling water over it and stir until the sugar is completely dissolved. Next, add citric acid to it, put the bowl on low heat and heat the mixture to a boil. As soon as you see bubbles at the bottom of the bowl, remove it from the heat ( it is very important not to boil the mass!). Break the eggs into a separate bowl, while separating the yolks from the whites, beat the whites into a strong foam using a blender or mixer. Then pour in thin tricklethe prepared syrup, but do not stop whisking. Whisk all together approximately 15 minutes.

Step 7: We fill the tubes with the prepared cream.

The finished shiny cream, perfectly retaining its shape, must be placed in the already cooled tubes. To do this, it is best to use a culinary syringe, pour the cream into it and fill the tube. Crumble one tube into small crumbs, and sprinkle the finished tubes with this crumb.

Step 8: Serve the flaky tubes.

Place the finished rolls beautifully on a serving dish and serve as a delicious dessert. It is best to place the straws in the refrigerator before use, about for 1-2 hoursso that they can soak. Additionally, you can decorate the dish by sprinkling it with powdered sugar. In order for it to lay down beautifully and evenly on the tubes, it must be sieved through a fine strainer. Good appetite!

In order to speed up the process of preparing a treat and really make it easier, you can use ready-made puff pastry, which is sold frozen in almost any grocery store. Previously, such a dough must be defrosted, according to the instructions indicated by the manufacturers on the product packaging.

To enrich the taste, you can add dried fruits or walnuts chopped with a knife to the straw cream.

In order for the tubes to turn out ruddy and very appetizing in appearance, before baking they can be greased with a beaten egg using a special culinary brush.

It is necessary to store the straws on the lower shelves of the refrigerator. They can be safely stored at low temperatures for several days.

The most delicate dough in a duet with a very delicate cream is SOMETHING!
Naturally, the tubes can be filled with any cream.

Ingredients:
Dough:
350 g flour
butter or margarine - 200 g,
salt - 0.5 tsp,
citric acid - 0.5 tsp,
cold water - 150 ml.

Cream:
egg whites - 2 pcs,
sugar - 225 g,
citric acid - 0.5 tsp,
hot water (boiling water) - 75 ml.

Preparation:

1. Prepare the dough: dissolve salt and citric acid in water, and then gradually introduce flour, because you may need more / less - flour is different, however, the dough should not be too tight.

2. We leave the dough to swell the gluten. After 10 minutes, knead the dough and leave for another 20 minutes.

3. Meanwhile, add 3-4 tablespoons to soft butter. flour, stir well and form in the form of a brick.
This is done so that the flour absorbs excess moisture, and the butter is better distributed between the layers of dough.

4. Roll out the standing dough in the form of a rectangle, in the center of which we put butter.

5. Wrap the edges of the dough in the form of an envelope. Then, slowly, with smooth movements, preferably with a thick rolling pin, we begin to roll our envelope on a table sprinkled with flour.
Roll out the dough 1 cm thick, with the edges slightly thinner than the middle, then fold the dough again in the form of an envelope and leave for 20 minutes.
Such rolling must be done two more times. After the second time, the dough "rests" for 30 minutes, and after the third time - 15-20.
The dough must definitely stand, otherwise it will tear when rolling, and products made from such a dough will not rise well.

6. Now - a sore point .. And there are no metal tubes on which the dough is wound ...
And the cakes are hunting .. So, we will get out on our own. I found information that metal tubes can be replaced with cardboard. And that's all. No more details.
Well, as they say, the need for invention is cunning ...
I didn't have white cardboard, so I had to take a colored one.
Cut a sheet of cardboard across into two parts. Then cut off a piece of baking paper of the same size.

7. Put the baking paper on the cardboard, and fold it all into a small bag (as for seeds, remember?) So that the colored side of the cardboard is inside. We fasten the bottom with a stapler.
We fold the upper corner of the bag inside - and that's it, you can use it.
Probably not entirely aesthetically pleasing, but no worse than metal counterparts.

8. I made 8 pieces, and baked in two passes, because from a given amount of dough, 16 pieces of cakes are obtained.

9. Divide the dough into two parts, each of which is rolled out into a rectangle 0.5 cm thick, and then we cut it into 8 strips about 20 cm long and about 2 cm wide.

10. Wrap the overlapping strips of dough on the blanks and spread them on a mast dampened with water.

11. Bake in an oven preheated to 240-250 degrees for about 10 minutes. Remove the finished tubes from the blanks and cool.

12. While the tubes are cooling, we make a cream: pour sugar with boiling water, and stirring, try to dissolve it.
Then add citric acid and put everything on low heat.

13. Whisk the whites into a strong foam.

14. As soon as bubbles begin to appear at the bottom of the saucepan, remove it from the heat. You can't boil!

The original snack sticks are perfect for the whole family. An incredibly aromatic, seductively appetizing snack characterized by a simply unearthly taste. The rolls have an amazing taste both hot and cold. Delicious homemade cakes with filling are quick and easy to prepare - the delight of lovers of delicious pastries will be guaranteed.

Quick snack cheese rolls

Today we will prepare a simple, but very tasty and effective dish for a festive feast: cheese rolls with garlic and nuts. The cheese rolls according to this recipe are very tender and spicy, with an original garlic-nut filling. They will help you decorate any festive meal or friendly gatherings. The dish is prepared very quickly, and is eaten even faster.

Ingredients:

8 slices of processed cheese;
two fresh chicken eggs;
2 small cloves of garlic;
100 grams of salami;
one small bunch of parsley;
1.5 tablespoons of mayonnaise;
the third part of a faceted glass of walnuts.

Cooking method:

Rinse a small bunch of parsley (or any other greens) and chop finely.
Cut the salami into small cubes. In principle, any other smoked sausage can be used. Read more:
Fresh chicken eggs must be boiled in advance, cooled and peeled.
Grate hard-boiled eggs on a fine grater.
Add garlic to a bowl of eggs, passed through a press or grated on a fine grater.
Salt the eggs, add salami to them and season with mayonnaise. Mix everything thoroughly.
Then add chopped parsley to the filling and mix again.
Fry the peeled walnuts in a dry frying pan or in the oven, then grind in any convenient way: with a knife, rolling pin or in a blender. Just don't turn them to dust.
On each slice of processed cheese, spread one teaspoon of the filling (from one end), twist it with a tube.
Using a brush, coat the tubes with a thin layer of mayonnaise.
Roll all the tubes in chopped nuts.
Put it in the refrigerator for a short time - and you can serve it on the table.
They look beautiful on a dish decorated with green lettuce leaves: with sprigs of green parsley and tomato slices.

Wafer rolls with filling

Such tubes can be served not only on the banquet table. They are perfect for a light meal and will help you out if there is an unexpected knock on the door. Cooking is easy and simple, but they look impressive and taste very good. The filling can be changed and supplemented.

Ingredients:

Wafer rolls - 10 Pieces
Chicken meat or chicken sausage - 200 Grams
Hard cheese - 150 Grams
Mayonnaise - To taste
Chicken Egg - 3 Pieces
Parsley - 1 Bunch

Cooking method:

To prepare the filling, cut boiled chicken meat or chicken homemade sausage into cubes. I took the sausage. She has a slight campfire flavor.
Peel the boiled chicken eggs and cut into cubes. It is advisable to finely chop all the products in the filling.
The hole in the tube is not too big. Large chunks of filling will destroy the tube shape.
Grate the cheese. I took Caucasian cheese like Brynza or Adygei
Place cheese, meat and eggs in a salad bowl. Season with mayonnaise. Add some ground black pepper. Stir.
Fill the finished wafer rolls with the resulting filling.
These are the tubes we get.
Chop the herbs. Dip the end of the tube into the green crumbs.
Serve the straws to the table.

Puff pastry is used not only for baking various sweet treats, it can also be used to make an original snack in the form of a carrot. It is quite easy to prepare it: first you need to bake a puff pastry base in the form of a tube, in the middle of which you need to put the prepared salad.

Carrot puff rolls

Ingredients:

300-350 gr. puff pastry;
100 g squid;
100 g crab sticks;
2-3 chicken eggs;
ground paprika;
30-40 ml tomato paste;
sea \u200b\u200bsalt;
flour;
mayonnaise;
ground pepper;
dill greens.

Cooking method:

Sprinkle a handful of flour on your work surface and roll out the puff pastry, then cut the dough into small strips, approximately 1.5 cm wide and 30 cm wide.
If you have special metal confectionery tubes - great, but if you don't have them, you can make yourself. This will require cardboard or plain office paper folded in half.
After you make your own cardboard or paper cones, wrap them in baking foil and brush with butter.
Pour the ground paprika onto a plate and roll the strips of dough in it on one side so that they are evenly coated. Coloring the test in a different way will be described below.
Then wind strips of puff pastry around them in a spiral pattern. Do not wrap the dough up to the top of the cone, leave a small free space, so it will be easier to remove the dough after baking. There is another way to color the dough - with tomato paste. If you haven't rolled the dough in ground paprika, spread the paste evenly over the dough after wrapping it around the pastry tube.
Prepare a baking sheet for baking puff pastry pieces by brushing it with vegetable oil.
Preheat the oven to 190 C. Place the puff pastry rolls on a baking sheet and bake them for about 12-15 minutes until the dough is browned.
Then take the snacks out of the oven, let stand for a while, and then remove the pastry tubes from them.
Peel the squid tubes from the film, rinse. Then pour boiling water into a saucepan and first dip one squid carcass in the water.
Soak the squid in boiling water for 10 seconds and remove from the boiling water.
Perform the same procedure with the rest of the squid carcasses. Due to the fact that the squid was subjected to heat treatment for a minimum of time, it will not taste "rubbery".
Hard-boiled eggs, peel and chop finely.
Cut the crab sticks into small cubes.
Cut the boiled squid carcasses in the same way as the crab sticks.
Add mayonnaise to the chopped salad ingredients, season with spices and salt.
Put the prepared filling in a plastic bag, then make an incision in the corner to simplify the procedure for filling "carrots" with the filling.
Fill each puff pastry tube with a filling.
At the end, insert a few twigs from a bunch of fresh dill into each "carrot".
Now put the appetizer on a platter and serve.
Such an appetizer will undoubtedly stand out on the festive table. Prepare it and you, it's simple.
For the "Carrot" puff pastry snack, you can use any other salad.

Rolls with melting filling

In a couple of minutes we will prepare an appetizer that absolutely everyone will like. Delicious rolls with a crispy oat crust and a delicate cheese center are simply a true culinary masterpiece. Children are just crazy about such a delicacy, and adults cannot stop: the hand itself reaches for the additive. Therefore, a funky snack is eaten just instantly.

Ingredients:

one loaf of bread;
150 grams of processed cheese;
2 fresh chicken eggs;
half a teaspoon of salt;
one glass of oatmeal;
refined sunflower oil - for frying.

Cooking method:

First, prepare the oatmeal by crushing it into medium crumbs and transferring it to a separate bowl. We will use them for breading.
Council. You can grind oatmeal in any way you can: in a blender, in a coffee grinder, or simply put it in a bag and roll it with a rolling pin. If the flakes are wet, dry them first in a dry skillet.
Cooking the batter: drive two chicken eggs into a bowl and add half a teaspoon of salt, beat with a whisk or fork.
For tubules, bread is suitable, which does not crumble the pulp. The ideal option is sliced \u200b\u200bbread, preferably toast.
Cut off all the crusts from the slices of bread, roll out each slice of bread with a rolling pin.
Lubricate slices of bread with melted cheese (you can use cheeses with a filler: I took it with ham), roll it up.
After all the rolls are ready, pour a small amount of vegetable oil into the pan and put on the stove. Heat oil over medium heat.
Dip each roll in the egg mixture and then roll in oatmeal.
Put in a frying pan and fry on both sides until golden brown.
Crispy cheese rolls are delicious both warm and cold. You can serve them with any sauce (of your choice).

Puff rolls with salad

This interesting-looking dish is based on the classic egg salad, which has long been served on a piece of white bread. However, in honor of the Easter holiday and the inconvenience of eating an egg salad on bread during a quick breakfast, some culinary genius (I'm not afraid of this word) "packed" the salad in carrots, which he himself baked.

Ingredients:

frozen puff pastry - 1 pack
1 egg milk - 1 tsp
egg salad (boiled eggs, herbs, mayonnaise, optionally - ham)
liquid food coloring - yellow and red

Cooking method:

Preheat oven to 200 degrees.
Beat the egg and milk lightly.
Roll out the thawed dough slightly, trying not to disturb the rectangular shape. Carefully cut the dough into strips 1.5-2 cm wide.
Grease each strip of dough with a beaten egg and let stand for a while.
Form rollers from the strips, first carefully wrapping them with your fingers, and then rolling them into thinner and longer "threads" with both hands.
Brush each strip with an egg again before rolling.
Slightly flatten the end of the strip with your fingers, start winding it around the conical nozzle to squeeze out the cream.
Care must be taken to ensure that the tip is neat and does not separate from the rest of the turns. This cannot be fixed in finished form.
Wind up all the "carrots".
Prepare a baking dish by lining it with parchment or foil.
Mix yellow and red dyes in a ratio of 15 to 1mu.
The dyes are different, so the proportions may also vary. As a result, you should get a rich orange color.
Paint the carrots with a brush and put them in a mold.
If someone is allergic to dyes, you can use egg yolk to dye. The color, of course, will not be so saturated, but it will be possible to "identify" the carrot.
Bake for 6-8 minutes until tender.
Allow to cool for at least 5 minutes. Gently take the "carrot" and remove the cones with a rotary motion.
Fill with egg salad before serving. By the way, it can be replaced with another one - your favorite.
Stick sprigs of greens into the salad.

Filled liver tubes

Aphid dough:

500 g chicken liver
400 g beef liver,
4 eggs,
0.5 l of milk,
6 tbsp. tablespoons of flour
salt pepper.

For filling:

10 eggs
10 pieces. carrots,
4 onions,
6 tbsp. tablespoons of mayonnaise,
3 tbsp. spoons of sour cream,
garlic to taste
vegetable oil for frying,
salt.

Cooking method:

We wash the chicken liver well, wash the beef and cut into small pieces, grind everything in a blender.
Transfer the prepared liver to a bowl, salt and pepper.
If you took small eggs, then you can add one more, that is, use not 4, but 5 pieces for the test.
Beat the eggs a little with a whisk and send them to the liver. Pour some of the milk there and mix everything.
Pour flour into a bowl with liver mixture and knead the dough. To do this, you can use a whisk or hand blender, which is very convenient. After everything has been mixed until smooth, add the remaining milk.
Preheat a frying pan, pour in some vegetable oil and fry thin liver pancakes in the same way as ordinary pancakes. From the specified number of products, about 30 pieces are obtained.
The pancakes have to be really thin, otherwise they won't be rolled up. After frying the first one, taste it and salt the dough if necessary.
Simultaneously with the preparation of liver pancakes, it is quite possible to boil eggs and peel vegetables for the filling.
Cut the onion into thin half rings, and then cut them in half.
Take a large deep frying pan, pour in some vegetable oil and sauté the onion. No need to fry, it is better to leave it soft and tender. As soon as the onion is soft, salt and pepper it.
Rub the carrots on a coarse grater and add to the onion. Mix everything and simmer until the carrots are ready
Rub the hard-boiled eggs on a fine grater. It will work well if you alternate them with garlic, then the mass will turn out to be homogeneous. You can also use a press to chop the garlic, and then mix everything well.
Add mayonnaise to the resulting mass, 1 tbsp. spoon sour cream, add some salt, pepper to taste and mix everything.
Add 2 tbsp to the stewed vegetables. tablespoons of sour cream, mix and warm up a little.
The amount of sour cream should be such that the filling does not become liquid, therefore it is necessary to determine by eye. More than 2 tbsp. spoons should not be added.
After the vegetables have cooled down a little, we start assembling. If, when frying liver pancakes, one edge turned out to be a little thicker than the other, then we will put the main filling on it.
First, spread the egg mass on the pancake. Its layer should not be very thick, but not completely transparent either.
Then put the vegetable filling on the edge - about 1 tbsp. spoon.
Wrap the pancake and cut it in half.
There are a lot of snacks, about 60 rolls. If you cook in advance, then you do not need to cut immediately.
It is convenient to put whole "sausages" in a plastic container and put them in the refrigerator, and cut them just before serving.

Funky stuffed tubes

Ingredients:

chicken liver - 0.4 kg
beef liver - 0.5 kg
eggs - 14 pcs.
milk - 500 ml
flour - 120 gr
carrots - 0.7 kg
onions - 0.4 kg
sour cream - 3 tablespoons
mayonnaise - 120 gr
garlic
salt pepper

Cooking method:

Grind the beef and chicken liver in a blender. We transfer it to a bowl. Salt and pepper to taste.
Beat 4 eggs in another bowl. We transfer the liver to the blender bowl, add milk, more salt and flour. Beat everything until smooth. The dough should turn out to be liquid.
Fry pancakes in vegetable oil.
Boil the remaining eggs. Peel the carrots and onions.
Take a deep frying pan, pour oil into it. Cut the onion into quarters, transfer it to the pan. Pass it lightly until transparent, then salt and pepper it. Grate the carrots and add to the onion. Then put the sour cream into the mixture and mix again.
Preparing a spread. Rub the peeled boiled eggs on a fine grater. Peel the garlic and also grate it. Add mayonnaise and sour cream (1 tbsp) to the eggs. We mix everything.
We take a pancake, spread it with egg spread and spread a little filling. We fold the pancake into a roll and cut it into 2 parts. We shift the pancakes to the dish.

Pie rolls with cabbage

Absolutely everyone likes such pies. They are a great snack for dinner or a snack on the road or at work. These pies fly away at once. Made from tender puff pastry with a juicy filling inside, they cannot fail to delight you.

Ingredients:

flour - 0.4 kg
vegetable oil - 9 tablespoons
water - 150 ml
a pinch of salt
egg yolk - 1 pc
sesame

Cooking method:

Sift flour into a bowl, add salt and mix. Pour vegetable oil into the flour and grind it with flour with your hands. The mass will turn out to be loose and free-flowing. Then pour in a little water. Knead the dough until soft and elastic.
We spread the dough on the table and stir. It should be smooth and not stick to the table or hands. We put the dough in a bag and leave it to "rest" for 30 minutes.
We roll the dough into a roller and divide it into 14 parts. Roll each piece of dough into a ball and leave it to "rest" under the plastic for 10 minutes.
Preparing the baking sheet. We line it with parchment paper and coat it with oil.
We form pies. Roll out a piece of dough into a thin layer. We spread the filling on one edge of the dough. We wrap the layer from one edge and from the other two, as if closing the filling. Then we wrap the pie in a tube. We transfer it to a baking sheet with the seam down. Thus, we twist all the pies.
Shake the yolk in a bowl and grease the pies with it. Sprinkle the pies with sesame seeds.
Preheat the oven to 210 degrees and bake them for 20 minutes. Leave to cool and serve.

Crispy rolls with filling melting inside

Delicious rolls with a crispy crust and delicate cheese filling should be loved by many. Bread, cheese immediately imagination draws a sandwich. I suggest getting creative here! Relatives will thank you!

Ingredients:

one loaf of toast bread;
150 grams of processed cheese;
two fresh chicken eggs;
half a teaspoon of salt;
one glass of oatmeal.

Cooking method:

Transfer the oatmeal to a blender bowl and grind it into medium crumbs.
Drive two fresh chicken eggs into a bowl, add salt and mix with a fork or whisk.
For bread (it is best to use toast, but you can also use ordinary bread, if only the pulp does not crumble), cut off all the crusts. Roll out each piece with a rolling pin.
Lubricate the bread with melted cheese and roll into rolls.
Pour odorless vegetable oil into the pan, heat it up.
Dip each tube into an egg, then roll in oatmeal and put in a pan.
Fry over medium heat on all sides until golden brown.
They can be served both hot and cold - all are equally tasty.

Super Fast Puff Rolls

From one package of puff pastry, in just a few minutes, a whole baking sheet of snack pies is obtained. Puff envelopes with insanely tender and juicy filling will appeal to the whole company. Therefore, cook more: for sure, they will ask for supplements.

Ingredients:

500 grams of puff yeast-free dough;
500 grams of ham;
200 grams of cheese;
one fresh chicken egg;
1-2 tablespoons of sesame or flax seeds (optional)

Cooking method:

If you bought the dough from a store, then defrost it, following the instructions on the package.
Cut the ham and hard cheese into very thin slices. Read more:
Sprinkle the table with flour, lay out the dough, roll it out a little (not very thin) and divide it into parts (I got 12 parts).
Put slices of ham on rectangles, on them - pieces of cheese. The amount of both, take to your taste.
We roll the dough with the filling into a tube, be sure to pinch the sides and edges tightly so that the cheese does not leak out.
Cover the baking sheet with parchment paper, lay out the tubes and grease with a beaten egg. Sprinkle with sesame or flax seeds if desired.
We send the baking sheet to the oven, preheated to 200 degrees, for 15-20 minutes.
We serve tender, juicy and mouth-watering straws on the table with a cup of aromatic coffee: why not a great idea for a hearty breakfast?

"What to prepare for tea for your family and friends?" - if this question still torments you, then you have come to the right place! We offer some simple and relatively quick recipes from puff pastry, home or store. Today you will learn how to make puff pastry tubes at home. We will tell you about different filling options - sweet and snack, together we will figure out recipes and cooking.

Using ready-made puff pastry

It's easy to buy ready-made puff pastry in the store. But not every housewife knows how to use it for its intended purpose. So, to make filled puff pastry rolls using store-bought dough, follow the step-by-step instructions:

remove the quick-frozen dough from the package onto a table sprinkled with wheat flour or a cutting board;
leave to thaw for 1-2 hours - the time depends on the relative temperature of the room air, if it is higher, the dough will quickly become elastic, and it is this consistency that is needed for cooking;
if you are using yeast dough, it should rise slightly;
roll out the layer with a rolling pin and form tubes.

Then they are baked in the oven and stuffed with filling.

Tools

In order for smooth puff pastry tubes to come out of the soft layer, you will need something from the confectionery tools. Namely a culinary metal cone or cylinder.

If you don't have one at hand, you can do it yourself. This requires a piece of thin cardboard and food-grade foil. Cut out blanks for a cone or cylinder from cardboard. Fold them in the correct shape and wrap them with pieces of cling foil so that the blanks are held.

Homemade puff pastry recipe

The classic version of making puff pastry at home does not involve the use of sugar. The dough is made not sweet, but bland. It is very important for him to take only the highest quality wheat flour. It is determined by the "strength of the gluten". If you are not sure about the type of flour, it is worth adding a little potato starch to it. One tablespoon of starch per 0.5 kg of wheat flour can increase the water absorption function, for which gluten is responsible.

So, for a homemade puff pastry recipe you will need:

600 grams of wheat flour (+ 50 g for butter cake);
200 ml of water;
400 grams of butter (hard, but not ice cream);
one chicken egg;
a couple of pinches of coarse salt;
on the tip of a citric acid knife.

How to cook:

The dough is made of water, eggs, salt, citric acid and flour. It should be soft, firm and uniform.
Roll out the dough into a layer no more than 1 cm thick.
They make a cake from butter with their hands and bread it in flour. Placed in the center of the dough. The edges are covered with a book.
Roll out the dough to its original thickness. Cover it with a book again and roll it out. There should be 7-8 such folding and rolling. The dough is ready for further shaping.

This dough recipe (or the store-bought version) is required for making sweet and snack sticks.

Sweet rolls recipe

What products are needed:

a pound of puff pastry;
three chicken eggs;
a pinch of salt;
a couple of pinches of vanilla powder;
a glass of sugar;
citric acid on the tip of a knife;
60 ml of boiled water.

Puff pastry tube recipe:

The dough in the recipe is used ready-made - home or store. Roll it out thinly and cut into strips about 1-2 cm wide. Wrap it on culinary cones or cylinders so that there is no space between the strips of dough (otherwise the cream will come out later when stuffing). Brush with beaten egg yolks and sprinkle with sugar. Bake in the oven until golden brown.
Almost the entire recipe is a puff pastry tube cream. To make it, mix the sugar and water in an enamel saucepan. Heat and cook until thick and golden caramel mass - syrup is obtained. In this case, be sure to stir it.
Separately, in a high bowl, combine the egg whites with the salt and vanilla. Begin to beat at the first speed of the mixer until white. Then gradually add citric acid and beat at a higher speed. You need to get a thick protein cream.
Pour sugar syrup in a thin stream into the cream at the first speed of the mixer. This is how the proteins are brewed and a complete protein tube cream is formed.
Transfer the cream to a pastry bag and fill the straws with it.

Sweet filling options

Sweet cream for puff pastry tubes can be prepared according to another recipe:

non-brewed version - a whipped mixture of boiled condensed milk with sugar and soft butter (82% fat);
custard - mash four egg yolks with 200 grams of sugar and 2 tbsp. tablespoons of wheat flour, add 0.5 liters of milk and cook until thickened, stirring with a whisk.

You can add more products to both of these recipes for creams to make the finished dessert (puff pastry rolls with filling) more original and interesting.

Pumpkin Butter Rolls Recipe

What products are needed:

0.5 dough (puff);
200 grams of pumpkin;
150 grams of sugar;
50 ml cream 33% fat;
a pinch of vanillin;
one egg;
for decoration almond petals or pastry crumbs.

prepare the dough and make billets in the form of tubes, grease them with a beaten egg and sprinkle with sugar (or powder), place on a baking sheet or wire rack and send to the oven at 180-200 ° C for 10-15 minutes;

during this time, peel and chop the pumpkin in mashed potatoes, mix with sugar and vanilla, cook until a homogeneous sweet mass - jam;
whisk the cream separately into a thick mixture and add to the cooled jam;

mix with movements from bottom to top so that the splendor of the mass does not fall;

remove the ruddy tubes from the oven and sprinkle them with almond petals or pastry crumbs, let the baked goods cool, and then remove from the conical blanks;
put the pumpkin cream in a pastry bag and fill the tubes with it.

Pumpkin cream can be prepared gellied using gelatin or agar. If the first option is taken, then the gelatin must be mixed with water until it swells, and then heated, but not to a boil. Stir in hot pumpkin mixture before adding cream.

Agar agar is not afraid of high temperatures, so it can be added at the beginning of boiling pumpkin jam. The binding properties of this substance will only improve from this.

Additional ingredients in sweet rolls

To make the sweet puff pastry tubes more appetizing, it is recommended to add the following additional ingredients to the filling:

vanillin;
anise;
citrus zest;
dried fruits;
cinnamon;
ginger;
nutmeg;
nut crumbs;
cardamom;
sesame seeds;
sunflower seeds;
cloves.

And sesame seeds or chopped nuts are used not only in cream, but also to sprinkle the tubes themselves before baking.

Snack tubes

Since the recipes use unsweetened dough (remember that no sugar or other sweet ingredients were used in its preparation), puff tubes are the best choice for a snack dish.

What products are needed:

0.5 kg of puff pastry;
300 g minced chicken;
onion head;
20 ml of sunflower oil;
fresh tomato (or 50 grams of sun-dried tomatoes);
30 grams of mayonnaise sauce;
1 tsp wheat flour;
to taste of salt;
20 grams of hard cheese;
a pinch of dry greens;
the yolk from a chicken egg.

How to cook:

Start making the puff pastry rolls. Roll out the layer and cut into thin strips, you can use a relief knife. Wrap the strips of dough on special pieces and brush with yolk. Send to the oven on a baking sheet at 180 ° C and bake until tender - golden brown.
Finely chop the onion and fry with the minced chicken in sunflower oil. Add chopped tomato, salt and dry herbs.
Mix mayonnaise sauce with grated cheese and flour - season the minced chicken with this mixture. Stir.
Stuff the still hot tubes tightly with minced meat and send back to the oven for 5-10 minutes.

Puff pastry rolls look more appetizing if a golden brown crust forms on top of the filling.

Savory filling options

Puff pastry snacks can be made almost with any filling:

finely chopped smoked-boiled bacon with fresh herbs and hard cheese;
salad of crab sticks (or boiled squid) with rice, green onions, egg and unsweetened melted cheese;
fresh vegetables (Chinese cabbage, cucumber, radish, bell pepper), cut into strips and seasoned with sauce.

You can also make salmon puff pastry rolls. To do this, take: lightly salted fish, curd cheese (unsweetened), fresh herbs (for example, spinach) and pieces of a baked egg.

In addition to these options, you can count a couple of dozen more recipes for filling for a snack dish. One of these great options is puff pastry rolls with mushrooms. Fresh boiled mushrooms, fried mushrooms with chicken and cheese or pickled mushrooms (for example, honey mushrooms) are taken, additional ingredients if desired.