Hello dear!

I missed you) How the summer swirled and relaxed at the same time! Walking, nature, warmth, barbecue, fresh air, splash of warm water. So much so that it does not emerge at all)) And I do not regret it at all!

But there were also rainy, cool days when we were at home and again we want hot tea, and to it something baked, warm, fragrant.

One of these days I wanted to bake puffs. So that it was beautiful puffs, intricate, with different sweet fillings. And away we go))

There is nothing complicated in the process of making puffs, all the work is described on the package with the dough.

Ingredients for making beautiful puffs:

- ready-made puff pastry in packages (in the form of rectangular or square layers);

- 1 egg for greasing the puffs.

Options for sweet puff fillings:

- cinnamon with sugar;

- steamed pitted raisins;

- slices of banana;

- steamed and chopped prunes and dried apricots (individually or in a mixture);

- fresh berries (with sugar optional): strawberries, raspberries, cherries, cherries;

- fresh apple slices, sprinkled with cinnamon and sugar;

- canned fruit in pieces: peaches, apricots, pineapples;

- jam, jam, jam;

- boiled condensed milk;

- pieces of chocolate.

Cooking puffs:

I have come across two types of puff pastry from different manufacturers: squares and rectangles. Based on the shape of the layers, we will also choose the type for future layers.

Which dough to choose: yeast or yeast-free?

From yeast dough, puffs are softer, and from yeast-free dough - more crunchy. Choose according to your taste. I love yeast dough and soft puffs.

How to work with ready-made frozen puff pastry?

Separate the frozen layers of dough from each other, put on a flat surface for 20-30 minutes, until they become soft. If necessary, roll out (roll out in one direction only so that the layers of dough are not damaged!). Give the dough any shape, using the filling if desired. Place the puffs on a baking sheet on baking paper at a distance from each other, cover with a towel and leave at room temperature for 15-20 minutes for proofing. Brush the dough with a beaten egg to make the finished layers shine. Bake in an oven preheated to 220 degrees for 5-7 minutes until golden brown, then reduce the temperature to 175 degrees and bake until tender for another 10 -15 minutes.

Use your sharpest knife to cut the dough! I use ceramic. If your knife has been sharpened for a long time, then the dough can stick to it.

Rectangular dough sheets

"Bagels"

Cut the dough layers diagonally. Put banana slices on the bases of the resulting triangles, roll them up in a bagel. Here For filling chunks of chocolate are also good.

"Curls"

Sprinkle the dough thickly with cinnamon and sugar, leaving one of the narrow edges of the dough free. Roll up with a roll in the direction of the free edge.

Cut the roll in half. Cut each part in the middle, not reaching a little to the end. Turn the resulting halves out.

"Pies with cuts"

Cut the dough layer in half along the long side. Make parallel cuts on one half of the resulting rectangles. Put chopped berries on the other half (I have cherries).

Cover the filling with the second half of the dough, slightly stretching the incisions. Press firmly on the edges of the puff with your fingers so that they do not stick out during baking. Here bright berries are well suited for the filling: cherries, strawberries, which will be visible through the cuts.

"Curly pies"

Cut the dough layer in half along the long side. Put jam / jam on one half of the resulting rectangles, cover with the other half of the dough, press the edges tightly with your fingers.

Then press the edges with a fork to make grooves. Press the dough tightly around the edges so that the filling does not flow out!

Square dough sheets

To make blanks for puffs, cut each square layer of dough into 4 small squares.

"Chamomile"

We make cuts in the corners, leaving a distance of about 1 cm between them on the sides of the square. Put halves of canned apricots in the center.

We pull the corners of the dough to the center, press it tightly.

"Envelopes"

Put steamed raisins on the center of the square (pre-pour the raisins with boiling water for 10 minutes to become soft, then drain the water). Pull the corners of the dough to the center, press tightly. Almost any non-liquid filling is suitable here: chopped bananas, berries, fruits, dried apricots, prunes.

"Baskets"

My favorite puff shape! There are long cuts on opposite corners of the cases. Transfer the dough from the corners to opposite sides, press slightly.

Put the filling in the resulting "basket" (I have fresh chopped strawberries with sugar). Any filling will do, it looks best in contrasting color with the dough.

Put the puffs on a baking sheet on baking paper, grease the dough for shine with a beaten egg.

Phew, that was all for today! I don’t know who was more pleased - me when I was cooking, or everyone whom I treated))

Of course, this is not all that can be wrapped from puff pastry. I'd like to add more to the article. After all, there are still simple flaky "tongues" and "spirals" with sugar, triangular pies, one more flaky "flowers" ...

Help yourself! All the best to you, summer and warm! I sincerely wish you to enjoy the last summer month!

With love, Elena Nazarenko

P.S. You may still be interested.

Have a dough for buns, pies and pretzels, but you don't know how to cut the dough to make the pastries look beautiful - see the step-by-step photo.

Beautiful buns

Cutting "Orchid": roll out, cut out a square, fold in a triangle, make cuts along the sides, leave the dough section without a cut, unfold the square, connect the cut strips in the center.

Cutting "Peony": roll out, cut a square, fold in a triangle, make cuts along the sides, leave the dough section without a cut, unfold the square, fold the triangle at other angles, make cuts. Expand the square, connect the cut ribbons in the center. Put the filling in the flower petals.

Cutting "Curls": roll out the layer, season with filling, roll into rolls on both sides, cut across.

Cutting for baking "Rose": roll a bun, roll out a circle, make 4 cuts at equal intervals, put the filling in the middle, roll the rose petals one by one.

Sweet "Bows": roll up koloboks, roll out circles, fold the circle in half, make cuts 4 external and 3 internal.

Simple flower made from butter yeast dough: roll the sausages, connect them into rings, put the filling on the two walls inside the ring, connect in the center, as shown in the photo.

Beautiful puff Kalach: roll a bun out of it, roll out a circle, grease with filling, roll it into a roll, cut the roll lengthwise, twist two puff tapes together, connect the ends to make a roll.

How to make "Piglets" from butter yeast dough... Roll out the circle, make a small incision on top, bend the corners - ears. We sculpt the piglet in the lower part, bending the edge and flattening it a little. Piglets' eyes are made of raisins.

Butter mushrooms: a circle is rolled out, which is then cut into pieces (see photo) and laid out in the form of mushrooms.

Croissants... Roll out the circle and cut it into triangles, cutting from the center to the outside edge. The outer side of the triangle is cut in the middle and the filling is laid out at its end. Roll the croissant from the outer edge to the center.

Bun "Bird": Roll up the sausage, wrap one edge around your index finger and thread it through the resulting ring. Use a small pinch to shape the dough into a beak. The tail needs to be flattened and cuts are made, giving the appearance of feathers. Eyes are highlights.

And here are simple options for beautiful buns made from sausages. By the way, a child can easily make such forms. Get your little ones involved in this fun baking process. At the same time, you will develop fine motor skills and imagination.

How to decorate pies

Pie decoration "Flower": Roll out a round layer, put the filling ball in the center. Gently distribute the rest of the filling in a circle, leaving space from the edges and the central bun. Cover everything on top with another layer of dough. With a small bowl or tea cup, press the edges around the center filling. Cut the outer edges with an openwork knife. Then evenly slice the filled dough that goes along the outer ring. Turn each "petal" slightly with the filling facing up.

Butchery butter "Loaf"... Roll up the flagella - sausages and weave a loaf of them, as shown in the step-by-step instructions in the photo.

And here are the options for how you can decorate the edge of the pie.

Cutting dough "Pigtail" or "Spikelet"

The simplest version of "Pigtails"... A rectangle is cut out of the rolled dough layer, a longitudinal cut is made in the center. Then, one edge is threaded several times through the resulting hole. Thus, the edges are twisted in a spiral. The filling is laid out in the center.

"Pigtail with sausage"... Three sausages are connected with the upper edges. Then a slice of sausage is laid out between them. Weaves like a braid. The right tourniquet is placed between the left and center, then the left is placed between the right (which is now on the left) and the center (which is on the right). Again, put on a slice of sausage and continue to weave the braids.

Sausage dough "Pigtail"... This delicacy is sometimes called "Obzhorka" in culinary shops. The sausage is laid out in the center of the dough cake. Then the edges are glued to each other, and the sausage wrapped in dough is cut into equal parts. Each polka is turned inside out with a sausage and placed through one on different sides from the middle. They are sent to the oven halfway through. Sprinkle on top with cheese, herbs, grease with mayonnaise or ketchup (for an amateur). And they bring the pastries to readiness.

Beautiful bun "Spikelet". This baking option is made simply, but it looks very beautiful. Roll out a thin layer, grease with vegetable oil or an egg, sprinkle with sugar and cinnamon (poppy seeds). We roll up the roll, which we then cut with scissors a little obliquely, as shown in the photo. We spread the resulting "spikelets" in one big beautiful bun.

And this is a simple pigtail with poppy seeds. The sausage is covered with poppy seeds and cut with scissors, spreading the petals on different sides.

Homemade puff pastry is not the easiest and fastest dish. Of course, you can buy ready-made dough at any grocery store, but then it won't turn out as delicious as if you make it yourself. The main thing is to follow the recipe and not rush at every stage. Only a few ingredients are required. Prepare such a dough in two parts.

For the first part of the test you will need:

• 200 grams of margarine;
• 2/3 cup flour.

For the second one:

• 2 cups of flour;
• 1 egg;
• ¼ lemon juice;
• a pinch of salt.

How to cook:

There are countless options for what can be made from puff pastry: pies, cookies, cakes, pastries, buns and even pasties.

The dough can be stored in the freezer for two weeks, just wrap it in a bag or plastic wrap. Before cooking, it will take 1.5-2 hours to defrost it. Below are the most popular puff pastry recipes with photos.

Cheese puffs made from ready-made puff pastry

You will need: ready-made dough, any kind of cheese (it is better to use the one that is easier to cut) and a little vegetable oil.

We form puffs:

Puff pastry

Another delicious puff pastry product is pies. You need a little food: a pound of dough, the same amount of chicken fillet, one onion and pepper, salt to taste.

We form pies:

Puffs "Roses"

For a festive table, you can also make something from puff pastry, for example, "Roses" puffs. For 3-4 servings, you need to take 250 grams of dough, 200 ml of water, 2 and 3 tbsp. tablespoons of sugar.

Making roses:

Puffs "Tubules"

There are many recipes for puff pastry, one of them, "Tubes", is especially popular with children. In the list of ingredients; 0.5 kg of dough, 0.5 teaspoon of citric acid, 75 ml of water, 230 grams of sugar and 2 protein. To shape, you will need metal baking cones, if there are none, then you can make it out of cardboard and wrap it with cling film.

We form tubes:

1. Cut the dough into strips half a centimeter thick and overlap each cone. Place in the oven for ten minutes at a temperature of 220 ° C.
2. Pour sugar with boiling water and stir until completely dissolved, add citric acid and boil over low heat until bubbles form at the bottom.
3. Beat the whites until foamy, pour the sugar syrup into them and stir for fifteen minutes, then pour into the cooled tubes.

Hot dogs

From unusual baking recipes from puff pastry, hot dogs are in the lead. For cooking, you need to take 0.4 kg of dough, 6 sausages, 100 grams of cheese, an egg and spices to taste.

Cooking hot dogs:

1. Roll out the dough as usual and cut into strips.
2. Grease each strip with sauce (you can use any sauce, including regular ketchup), sprinkle with spices and cheese.
3. Wrap each sausage with a strip of dough, put on a baking sheet and brush with a beaten egg.
4. Cook in the oven for twenty minutes at 180 ° C.

Beer pies

For intoxicating drinks, there are some good recipes for baking puff yeast dough. For pies, for example, you will need:

• 400 grams of cheese;
• a tomato;
• egg;
• olives;
• 100 grams of salami;
• 100 grams of cheese.

We form pies:

1. Roll out the dough, cut into squares.
2. Combine grated cheese, chopped boiled egg, chopped salami and olives.
3. Put the filling on the dough squares, close up the edges and bake until golden brown at a temperature of 200 ° C.

Cookies "Ushki"

There is hardly a person who has never bought such a cookie, and this is also a puff pastry that you can easily cook yourself. All you need is sugar, cinnamon and a pound of dough.

Cooking ears:

Quick and easy puff pastry recipes - video

Puffs are tasty and fast. Puff pastry products are very popular all over the world: pastries and cakes made Austrian cuisine famous; classic sweet puff pastry is loved by the French, savory puffs with meat fillings are very popular in Germany. Puff pastry is a wonderful invention for preparing dozens of different desserts or quick snacks. For any puff, you only need the dough itself and the filling. Puff pastry dishes are prepared extremely quickly, they can be made even when it seems that there is absolutely no energy, no time, or desire for baking. Let's try to check?

We have two options: buy ready-made dough or make it yourself. The first option is suitable for those who are in a hurry or lazy, the second is ideal for those who love to cook. Both options have clear pros and cons.

The option is fast, store-bought. Puff pastry has been on sale in stores for many years, and everyone is used to it as the only option. This is really convenient: the finished dough needs to be defrosted, rolled out, the filling wrapped up - and you can bake it. It actually takes 10-15 minutes to prepare the dessert, and the oven bakes for another 10-15 minutes without our participation. Fast and easy.

The less quick option is homemade dough of your own preparation.

So,

Ingredients:
500 g flour
375 g butter,
250 ml of water
salt on the tip of a knife.

Preparation:
Sift the flour together with salt (for 500 g, you can take 1-2 teaspoons), melt a piece of 75 g of butter. Leave the rest of the oil in the refrigerator. Gently pour water into the flour, then butter and knead the dough. Place on a floured surface and knead for 1-2 minutes. Wrap the dough in plastic wrap and refrigerate for 40 minutes. Break the cold butter with a rolling pin to a thickness of 1 cm. Make a deep cross-shaped cut on the dough and open it like a flower. Do not touch the middle, but roll the "petals" thinner. Place butter in the center and fold the petals into an envelope. The butter should be completely covered with dough. Dust the dough with flour, beat off a little with a rolling pin and roll into a rectangle of equal thickness. Roll in one direction only! Fold the rectangle in three, beat it again, press down on the edges, dust it with flour and roll it again in one direction. Then fold it 3 more times, beat it off and roll it again. Wrap the dough in foil and refrigerate for an hour. Repeat this operation 2 more times with "rest" in the refrigerator for 1 hour. The finished dough can be made with a stock and frozen.

On this, the preparation can be considered complete and start to work. For convenience, we will divide all the puffs into sweet and savory (this is where the absence of sugar in the dough came in handy). It's easier to write that you can't put into puffs than to list thousands of filling options. It can be any fruit, nuts, vegetables, cottage cheese, dried fruits, jams, meat, minced meat, chocolate, fish, mushrooms - whatever. There is only one rule, or rather a recommendation - the filling should not be too wet and there should not be too much of it.

It is not necessary to sweeten the dough itself, let it remain universal, you can sweeten the puff outside, sprinkling with sugar or powdered sugar. There are really many options for sweet puffs, a good puff pastry turns out to be crispy, airy, goes well with a sweet filling and is delicious even without it.

Let's start with a simple one, that is, puffs without fillings. The well-known "tongue" - a piece of puff pastry, greased with egg yolk and sprinkled with sugar, is amazingly suitable for tea or coffee. Tip: try to make the "tongues" very tiny, "for one bite", then it will be convenient to dip them in jam or honey and not use sugar. So let's get started. Remember to preheat the oven beforehand. Roll out the dough, cut into small strips. Moisten a baking sheet with cold water and lay out the pieces of dough. Place the baking sheet in the refrigerator for 10-15 minutes, then immediately in the hot oven. Bake at 200 degrees for about 10 minutes. Cool and serve with tea. If there is no jam or nothing sweet - after rolling, sprinkle the tongues greased with egg yolk with sugar.

A little more complicated, but just as easy to make puffs with filling. You have already noticed that for a better lamination effect, a temperature contrast is required, for which we keep the dough in the cold, and then quickly move it into a preheated oven. This maneuver allows for fluffiness and better division of the dough into layers.

You can choose any form for puffs with filling. The easiest way is to use a triangle-curled dough square. It is better not to overdo it with the filling, the edges should be well pinched, and everything will turn out great. If the filling is sweet enough, you don't need to sprinkle the top with sugar. The contrast of unleavened dough and sweet filling is very well felt with unsweetened black tea. Another easy way to place the filling is to roll the dough into a large square or rectangle 5-6 mm thick and line the filling, such as jam or cheese, in a thin layer. Leave some space at the edge for a pinch. Then roll up, cut and bake at 200 degrees for 10-15 minutes.

Puff pastry is used in classic Austrian desserts and in Napoleon cake, while the traditional English inverted apple pie is sure to appeal to those who love apple charlottes.

Ingredients:
250 g puff pastry
100 g sugar
1 egg,
3 apples,
20 g butter
1 teaspoon of milk
½ teaspoon of ground ginger,
ground almonds, vanilla or vanillin - to taste.

Preparation:
In a round ovenproof dish, about 20 cm in diameter, combine the sugar, vanilla and 100 ml of water. Bring to a boil and boil until caramel (never stir, otherwise the caramel will crystallize and burn firmly to the bottom of the mold). Cut the apples into wedges, remove the seeds, transfer to a mold and gently roll in caramel. Add oil and cook for a few more minutes. Sprinkle with ground almonds and remove from heat. Roll out the dough to a thickness of 3-4 mm and cut out a circle with a diameter larger than the diameter of the mold. Gently lay the dough over the apples, tucking in the edges like a blanket. The surface of the dough can be greased with an egg-milk mixture. Bake at 190 degrees for about 20 minutes. When browned, remove, let cool slightly and turn apples upside down on a plate (be careful, the caramel is very hot!). Serve hot.

By the way, about the thickness of the filling. It should be equal to or slightly less than the thickness of the dough. It is better to make many small puffs with a small amount of filling than one large one with the risk of the dough not rising.

Puff lovers will be surprised to learn that their favorite strudels weren't always made from puff pastry, and the dish itself can be savory. Strudels are cooked in all German-speaking countries and even a little in neighboring ones, such as the Czech Republic or Hungary. Most often, the dough in them is puff, and the filling is fruit, but there are options from sausages, sauerkraut, potatoes, fried vegetables, meat, liver and God knows what else. We will opt for apple strudel, which is the simplest and most familiar version of the famous Austrian dessert. Let's not forget that in the original strudel is prepared from a simple yeast-free, but very thin dough, and the puff pastry is the influence of French cuisine, although it will be delicious in both cases.

Ingredients:
250 g unsweetened puff pastry
500 g sour apples
100 g sugar
50 g ground crackers,
50 g raisins
1 teaspoon olive oil
lemon, cinnamon, salt - to taste.

Preparation:
Peel and cut the apples very thinly, mix with raisins, cinnamon and sugar. Fry the rusks in olive oil until golden brown. Roll out the dough very thinly, transfer to a towel, sprinkle with lemon juice and sprinkle with breadcrumbs. Spread the apple-raisin mass over the surface, leaving a strip without filling to hold the layer together. Roll the dough into a roll using a towel. Fasten in the place where there was no filling, pinch the edges. Preheat the oven in advance to 200˚С. Bake on a pre-buttered baking sheet for 30 minutes. The finished strudel is served warm, sprinkled with powdered sugar.

By the way, puff pastry is a "recent" invention and appeared in France in the 17th century. It is believed that it was made under the influence of Greek cuisine and in particular the filo dough used in the production of baklava and other dishes where layering is important. There is a similar dough in the Middle Eastern and Maghreb cuisines, but it is made in a completely different method - no oil is used in the dough, the layers are rolled out very thinly, and the layering is ensured by mechanical folding of the rolled dough sheets. The use of butter as a stratifying force is a French invention and in the tradition of common European culinary principles. To those who are not enlightened in the mystery of the preparation of Maghreb puff pastries, French puffs seem very complicated, but only until they see the process of making Arabic bulk dough.

Unsweetened puffs can be made with cheese, ham, meat and minced meat, fish, mushrooms and vegetables. In addition to the fact that the filling needs to be handled as carefully as in the case of sweet options, the filling should be prepared, given that the puff is baked for only about 10 minutes. All meat, fish, vegetable and other fillings requiring processing must be brought to half-readiness. In order not to risk it, you can cook the meat until it is fully cooked and not give it a single chance to be undercooked in a puff. A classic dish made from unsweetened puff pastry is kulebyaka. By the way, this is a sample of real Russian cuisine, successfully combined with French royal cuisine (yes, the kulebyaka, of course, was also prepared in the original from yeast-free dough).

Roll out two strips of puff pastry 15-30 cm long and 5 mm thick. One 10 cm wide, the other 20. Place small unsweetened pancakes on a narrow one, on top of which lay pieces of boiled fish in a layer 6-7 cm wide, and on top - pieces of smoked or lightly salted fish (smoked salmon or lightly salted salmon). Cover the filling with pancakes and then a wide strip of puff pastry, which is squeezed around the perimeter. Lubricate the surface with an egg and make punctures to release steam. Place in the oven for 40-50 minutes at a temperature of 190 degrees.

Puffs can also be vegetable. In this case, you can give them any taste - from sweet for dessert (for example, stuffed with zucchini or pumpkin), to neutral or bright taste, saturated with aromas of spices and seasonings. A typical example of a neutral puff is a pie stuffed with potatoes with mushrooms and dill, and if you replace the potatoes with chicken and add bright Indian spices, the puff turns into a completely different dish. The neutrality of the test in both cases only plays into the hands.

In any case, whatever the filling, observe moderation in relation to the dough and do not be afraid to experiment - at one time you can bake puffs with several options for fillings, of different sizes and shapes. Delicious experiments!

• 1 Puff pastry apple puffs
• 2 With cheese
• 3 With cottage cheese
• 4 Crispy puffs without filling
• 5 With meat
• 6 With cherry
• 7 How to cook with chocolate?
• 8 Puff pastry puff with mushrooms
• 9 With chicken
• 10 With ham and cheese
• 11 Unsweetened sorrel and cottage cheese puffs
• 12 With bananas
• 13 With sugar

Puff pastry puffs are a delicious snack for tea. Puffs with sweet and savory fillings can become not only a hearty snack on the road, at work or school, but also a great delicious breakfast or dinner for the whole family. The puff dough can be prepared in advance according to the first recipe and frozen in small portions in the freezer. You can also use a ready-made store product.

Puff pastry apple puffs

Puff pastry apple puffs are one of the most popular filling options.

• 200 gr margarine;
• 2 eggs for the dough and 1 for greasing the puffs;
• 3.5 stack. flour;
• 1 stack thick sour cream;
• sugar;
• 1 tsp lemon juice.

First, melt the margarine in a steam bath. You can also chop with a blender along with flour.

Beat eggs in a blender until light egg mass. Gradually sift flour to them, spread sour cream. Mix thoroughly. Pour in margarine last.

Knead the dough. We cut into equal 20 parts. We put it on a plate and send it to the refrigerator for an hour, or to the freezer for a quarter of an hour.

We cut the apples into small cubes - first into 5 mm thick plates, then we cut them into cubes and cubes. Some varieties of apple pulp quickly darken on contact with air. To prevent this, dip the sliced ​​apple pieces into a container with lemon juice diluted with water. Then just fold it in a colander.

Roll the chilled pieces of dough thinly, put 1.5 tablespoons of apple pieces and a teaspoon of sugar.

Put the puffs on a baking sheet covered with oil, grease them with an egg and sprinkle with sugar. You can cook at 200 degrees. within 20 minutes.

On a note. Apples are better for juicy, sweet and sour varieties.

With cheese

Processed cheese in baked goods is popular with both adults and children. Puffs with cheese are very tender and satisfying. It is recommended to serve hot, melted stretching cheese is much tastier than cooled cheese.

• ready-made puff pastry (home or store) - 300 gr;
• tv cheese - 150 gr;
• melting cheese - 2 tablespoons. l .;
• egg;
• milk - 1 table. l .;
• sesame seeds - 1 table. l.

For the filling, mix the grated hard and soft processed cheese. Roll out a layer of rolled dough and cut into squares.

Put 1-2 tablespoons of the filling in each square, pinch the edges, forming envelopes. Beat the egg with milk and grease the puffs with it. Sprinkle with sesame seeds. A quarter of an hour is enough for baking - as soon as the dough acquires an appetizing golden color, the buns can be considered ready.

With cottage cheese

Puffs with cottage cheese are tasty and healthy. If desired, the filling with cottage cheese can become both sweet (as in the recipe below) and savory, if instead of sugar you add, for example, herbs and a little salt to it.

• puff pastry packaging - 500 gr;
• granular cottage cheese - 300 gr;
• sugar - 2 tablespoons. l .;
• an egg for the filling and an egg for brushing.

Defrost the dough in advance. When it becomes slightly soft and starts to fit a little, it is ready to use. Put the defrosted dough on the table.

Prepare the filling: combine the egg with cottage cheese and cheese. Wipe with a fork. You can add a little vanilla if you like.

Roll out the dough and cut into rectangles. Put a couple of tablespoons of the filling on one half of a piece of dough, cover the other and pinch the edges so that the filling does not flow out. Grease with beaten egg on top. Bake at 190-200 degrees. within a third of an hour.

On a note. If you beat the filling with a blender, the consistency will be more uniform and tender.

Crispy puffs without filling

• yeast-free puff pastry - 500 gr;
• a handful of flour for rolling out the dough;
• powdered sugar;
• egg.

Leave the finished dough at room temperature in advance to defrost it. After that, roll it out thinly, sprinkling flour on the work surface before that. Cut the dough into squares and ribbons. Rotate the squares so that they form "bows", turning the half over in the center. Twist the strips with pigtails. Put everything on a prepared baking sheet, and, according to the classics, grease with a beaten egg. Bake for 15 minutes.

With meat

• yeast puff pastry - 600 gr;
• minced pork - 300 gr;
• onion - 1 piece;
• eggs - 2 units;
• salt, pepper, suneli hops.

Roll out the dough, cut into squares. Mix the minced meat with one egg, salt and pepper, add a little spicy herbs, chopped onion. Mix everything well, fry for ten minutes in oil, stirring constantly, so that the filling is crumbly.

Arrange the filling in the dough squares. Fold so that you get envelopes, make several holes on top with a toothpick so that steam comes out of the baking. Bake at 180 degrees. within half an hour.

With cherry

• a glass of cherry berries;
• 4 tablespoons of starch;
• ¾ stack. Sahara;
• egg yolk;
• a sheet of ready-made puff pastry.

It is necessary to prepare the cherries in advance: rinse and remove the seeds from it.

Then roll out the dough, cut into squares. Place a tea in the center of each square. a spoonful of starch, which will absorb the juice of the berries and prevent the puff from falling apart during baking. Put a few berries on top, sprinkle with one (a little more) teaspoon of sugar. Depending on how you want the puffs to look - open or closed - the way the puffs are glued depends. If they are open, slightly pinch the corners of the dough together so that in the center of the puff remains open. If closed - in any way described in the above recipes. Bake at 180 degrees. within a third of an hour.

How to cook with chocolate?

A very easy way for quick sweet puffs is with chocolate. This recipe is suitable if guests are already in a hurry to visit you, and you do not know what to offer for tea.

• 500 grams of puff yeast-free dough;
• egg;
• 2 chocolate bars.

The standard packaging of the finished dough usually contains two layers of dough. And this is very useful if you want to please your guests not with a simple dessert, but with pastries with different fillings. We propose to turn one layer into a puff with bitter chocolate, and the second - with milk, filled with raisins and nuts. Optionally, you can replace the options with your favorites.

So, you need to start by rolling out the dough. In this case, the layer does not need to be cut, in the future it will be possible to cut the finished puff into pieces. The sheet should keep the corners and be twice the size of the chocolate. Put a tile in the center and make parallel oblique cuts along the remaining protruding edges of the dough with a knife. Next, cover the chocolate with shorter pieces of dough, and weave the slanting ribbons in turn, completely covering it.

We repeat the same with the remaining dough and the second chocolate bar.

Beat the egg well and grease the baked goods with it. Watch the edges of the pastry, they must be pinched well, otherwise the chocolate may leak out. We bake at 200 degrees. within 20-25 minutes.

On a note. Banana goes well with chocolate. It can also be cut into strips and placed under the chocolate bar while assembling the puff.

Puff pastry puff with mushrooms

• mushrooms - 400 gr;
• flaky. dough - 500 gr;
• dill - a bunch;
• onion - 1 piece;
• boiled potatoes - 3 units;
• hard cheese. - 100 gr;
• eggs - 2 units;
• salt, oil, pepper.

First, prepare the filling: wash the mushrooms, cut into slices and fry in oil, over high heat. Meanwhile, cut the onion into quarters. When the liquid evaporates from the mushrooms, we spread the onion to them, if desired, to add tenderness and aroma, you can add a spoonful of plums. oils. We fry everything together, stirring occasionally, salt. Remove from heat after the onions and champignons become an appetizing yellowish hue.

Rinse the greens, blot with a paper towel, chop finely. Cut the pre-boiled potatoes into cubes.

Three cheese on a coarse grater. We combine everything that has been prepared in one bowl.

Beat the egg and pour in all the filling. We mix everything.

Roll out the dough and cut into squares of about 10-12 cm. Beat the second egg and cover the edges of the squares with it - so that they stick together better. In each square we spread about a spoonful of the filling diagonally. We wrap it in small bags. Put on a baking sheet and cover with the rest of the beaten egg. At 180 degrees. the buns are baked for about 20 minutes.

With Chiken

• 500-600 grams of homemade or purchased puff pastry;
• 2 halves boneless and skinless chicken breast;
• 2 medium potatoes;
• 1 small onion.

Peel the onion and potatoes, cut into small cubes.

Rinse the breast and cut it into small cubes, similar in size to pieces of vegetables.

Roll out the dough and cut into rectangles about 10 cm long and 20 cm wide. Put the filling on one half, leaving the edges free. We pinch. We pierce the top in several places with a fork so that steam comes out, and the baked goods do not turn out to be wet inside. We bake for 30-35 minutes at 200 degrees.

With ham and cheese

• egg;
• 300 gr of ham;
• 200 gr solid cheese;
• 500 gr of dough.

Cut the ham into strips, three cheese on a grater. Roll out the dough and cut into rectangles. Put ham on one half, sprinkle with cheese. On the second half, we make small longitudinal cuts in the center. Cover the filling with the second half of the dough and pinch the edges. Grease baked goods with a beaten egg.

Such a filling does not require a long time to cook, so it is enough to bake for 20-25 minutes.

Unsweetened puffs with sorrel and cottage cheese

• puff pastry - 350-450 gr;
• cottage cheese - 200 gr;
• eggs - 2 units;
• grated hard cheese - 150 gr;
• salt pepper;
• garlic clove;
• sorrel - 50-70 gr.

Rinse the sorrel, chop finely, mix with grated cheese and cottage cheese. Add pepper and salt to taste, squeeze out the garlic, drive in an egg and mix well.

Roll out the dough, cut into rectangles. Then everything happens, as in the previous recipes - we lay out the filling in pieces of dough, pinch, grease with an egg and bake. For this filling, it is enough to bake for a third of an hour at 180 degrees.

With bananas

• banana - 1 unit;
• flaky. dough - 1 layer;
• chocolate paste - 100-150 gr;
• walnuts - 2 tablespoons. l. crushed kernels.

Roll out the dough, divide into 9 equal squares. In each we put a teaspoon with a slide of chocolate paste. Sprinkle on top with crushed nuts and put on a slice of banana. In the center we connect the ends of the dough. We bake at 180 degrees. Readiness is determined by the state of the dough, since the filling does not require prolonged heat treatment. When the puffs are golden, they can be removed from the oven.