Ready-made puff pastry will always help out when you need to quickly make some pastry for tea, and there is no time to mess around with yeast dough or shortbread dough. The layered base gives you plenty of room for your culinary imagination. Would you like to make a sweet or savory cake, pies or rolls, puffs or pizza? Take puff pastry. Well, if time permits, do it yourself at home. We will use the store and bake puff ears.

Ingredients

• 1 pack of ready-made puff yeast-free dough
• sugar (to taste)
• 2 tbsp. l. liquid natural honey

Preparation

1. Take the dough out of the freezer and let it sit for a while at room temperature. You can leave the wrapper on. The only thing is, see that it does not completely melt. Otherwise, the dough will stick to your hands, and it will be very problematic to work with it. When the dough has become soft and amenable to rolling, put the sheet on the work surface, stretch it with your hands or roll it out with a rolling pin. Better to take the dough, which goes in one large layer. Pour sugar on it and crush it with a rolling pin.

2. Keep in mind that puff pastry does not have any pronounced taste, neither sweet nor salty, to put it simply, it is tasteless, so if you want your ears to be sweet, put a decent amount of sugar on each layer. We twist it to the middle on both sides.

3. Cut the resulting puff roll into small pieces.

4. Turn on the oven. While you deal with the remaining dough, it will just heat up. We cover the baking sheet with baking paper and put the semi-finished ears on it.

The ratio of water and food in soups must be precisely balanced. At the same time, during cooking, you can neither pour nor add liquid - both significantly impair the taste. For one serving of soup, usually 2 glasses of water are taken on the basis that some of it will evaporate. You should not let the dish boil over, you should try it more often in order to correct mistakes in time and monitor the consistency of vegetables.

Puff pastry ears

• Flour - 500 gr.
• Salt - 10 gr.
• Butter - 50 gr.
• Water - 250 ml.
• Margarine - 250 gr.
• Granulated sugar

How to make puff pastry ears

Pour flour on the work surface, make a hole in the center and put butter there, sprinkle with salt. Gradually start mixing the ingredients. First, pour in half the water, then the rest. Knead the dough and assemble into one mold. Make a cross cut and leave that way for 20 minutes. At this time, remove the margarine from the refrigerator; it is needed in a softened state.

Sprinkle flour over the dough. Using a rolling pin, roll out the dough by stretching the edges of the cross and leaving more dough in the middle. Place the margarine in the center, cover it by folding the dough vertically and horizontally.

Start rolling the dough into a rectangle. Remember to dust the dough with flour when you fold it again. The dough should be three times longer than the width: roll 1/3 of the dough from one when and 1/3 from the other. Turn the dough upside down, roll it out again and repeat the process. Cover the dough with cling film and leave for 20 minutes.
Repeat the folding procedure twice (roll out, fold, turn over, fold and leave for 20 minutes). Freeze for 8-24 hours.

Divide the dough into 2 pieces. Roll each into a 3mm rectangle. Sprinkle sugar on the work surface and dough. Lightly roll the dough with a rolling pin to catch the sugar.

Fold the dough twice at the edges so that they meet in the middle (see picture). Then fold the right and left edges. Press lightly and cut into 1cm pieces. Place the raw ears on a baking sheet and bake in the 210 ° C oven for 10 minutes, turn them over and bake for another 5 minutes.

Sprinkle the second portion of the dough with cinnamon.

Cool the baked puff ears, can be served.

Delicious recipes
Delicious Recipes Recipe Columns The ratio of water and food in soups must be precisely balanced. Moreover, during cooking, you can neither pour nor add liquid - even

Source: kniga-vkusa.ru

Puff cone "Lakomka", 65g

Ingredients: Puff pastry "Bakhaus" yeast homemade; filling (chocolate pastry paste).
Expiration date 36 hours - unpacked, 72 hours - packed.

TU BY 190233409.011-2014 RC BY 190233409.059-2015

Puff bar with nuts, 65g

Ingredients: Puff pastry "Bakhaus" Homemade; filling (apple jam with peanuts).
Expiry date: 30 days.
Storage conditions at a temperature of (18 ± 5) ° С and a relative humidity of not more than 75%.
TU BY 190233409.011-2014 RC BY 190233409.054-2015

Belarusian puff with cheese flavor and Julienne aroma with chicken and mushrooms., 65g

Puff pastry "Bakhaus" Home; processed pasty product "Khutorskoy" "Julienne with chicken and mushrooms" ppm fat 50%; sesame.
Expiry date: 5 days. Storage conditions at a temperature of (4 ± 2) ° С.
TU BY 190233409.011-2014 RC BY 190233409.062-2015

Peeled ears, 50g

Expiry date: 30 days.
Storage conditions at a temperature of (18 ± 5) ° С and a relative humidity of not more than 75%.
TU BY 190233409.011-2014 RC BY 190233409.064-2015

Minsk puff tongues, 50g

Ingredients: Puff pastry "Bakhaus" Homemade; sugar.
Expiry date: 30 days
Storage conditions at a temperature of (18 ± 5) ° С and a relative humidity of not more than 75%.
TU BY 190233409.011-2014 RC BY 190233409.063-2015

Curl with cinnamon, 70g

Ingredients: Puff pastry "Bakhaus" yeast homemade); sugar; cinnamon; vegetable oil.
Expiration date: 36 h
Storage conditions at a temperature of (18 ± 5) ° С and a relative humidity of not more than 75%.
TU BY 190233409.011-2014 RC BY 190233409.055-2015

Belarusian puff with cheese and spice flavor, 65g

Ingredients: Puff pastry "Bakhaus" Homemade; processed product "Khutorskoy" with spices ppm fat 50%; sesame.
5 females are good. Storage conditions at a temperature of (4 ± 2) ° С.
TU BY 190233409.011-2014 RC BY 190233409.061-2015

Puff pastry sweets
Flour sweets from puff pastry Puff horn "Lakomka", 65g Ingredients: Puff pastry "Bakhaus" yeast homemade; filling (chocolate pastry paste). Best before 36 hours - without packaging, 72 hours

Source: test.sitestructor.com

LAYERED EARS

Puff ears recipe

Puff pastry lovers will love the ears. The more you roll the dough and fold, the tastier the product will be. There must be many layers. You will also need to cool the dough a couple of times. The ears are not baked for long - about 20 minutes. Then you can turn them over and bake on the other side for another 5 minutes. At the end, the prepared ears are sprinkled with a mixture of sugar and cinnamon. You can sprinkle sugar on the ears in the middle of baking to make it slightly caramelized on the product. Cinnamon will give the finished dough a pleasant aroma.

Ingredients for the recipe:

• 2 cups of flour
• 1/2 teaspoon salt
• 2/3 cup water
• 220 g butter
• 1/2 cup sugar
• 2 teaspoons of cinnamon

Cooking puff ears recipe with photo

Chop the butter into small cubes, place them on a plate and refrigerate. At this time, add a little salt and water to the flour sifted through a sieve.

When the mixture is mixed, remove the oil from the refrigerator and immediately add to the flour. When the dough is kneaded, roll it into a thin layer. Wrap the opposite edges of the dough so that their sides touch, but do not overlap one another. The edges that did not roll up - also connect so that they dock. And do this as long as the dough begins to curl. This is how puff pastry turns out. And the more layers, the tastier it will be. Roll the rolled piece of dough into a thin layer and repeat the folding procedure.

See also: Puff pastry boats

Put the folded piece of ear base in the freezer for half an hour to cool it again. Take the dough out of the refrigerator, roll it out and fold it again - do this 4 times. Place the dough in the freezer for another half hour before the last two times.

Set the oven temperature to 200 degrees. Now roll out the dough and join its edges one last time. Roll out the layer folded several times. Start curling its long edges on both sides, moving towards the center. You will get a double sausage - cut it across into ears 5-10 mm thick.

Cover the sheet with parchment, spread the products on it and cook in a preheated oven for 20 minutes. Combine sugar and cinnamon and grind the finished ears with this mixture. Enjoy with a cup of coffee or tea!

LAYERED EARS
Puff Ears Puff Ears recipe Fans of puff pastry will love the ears. The more you roll the dough and fold, the tastier the product will be. Should be

Source: gotovimvkusno.me

"Flagella" and "Bows" from puff pastry

My favorite dough is puff. All or almost everything can be baked from it, and the main thing is not to worry if it will work out or not, as with other types of dough. And so I decided to offer two types of baked goods - "Flagella" and "Bows" from puff pastry. And the recipes we were offered on the site: allrecipes. ru and we will use and try to cook these delicious products.

Puff pastry flagella with cinnamon

- frozen ready-made puff pastry - 250 g (1 sheet)

Pre-defrost the dough for about 30 minutes at room temperature. From the proposed amount of text, 5 portions are obtained.

Mix sugar with cinnamon. Beat the egg lightly and brush over the dough. Sprinkle the dough with cinnamon sugar on one side, roll with a rolling pin. Then turn over and pour the other half of the sugar on the other side. Also roll.

Cut the dough into 3 pieces and cut lengthwise and across into strips of about 2.5 cm. Grasping the opposite ends, make a turn, twisting the strip in a spiral with a flagella. Put on a baking sheet. Bake at 200 degrees for about 20 minutes.

Puff pastry bows

- puff pastry (yeast-free) - 250 g

Roll out the dough a little and cut into squares, 10 cm side or another size, depending on which bows you want to get. Fold the square in half and get a triangle. Make 2 small cuts at a distance of 1 cm from each other and step back slightly from the edge. Fold the incision around the base and unfold the edges.

Put the bows on a baking sheet covered with baking paper, grease with a beaten egg and bake for 20 minutes at 200 C. Cool the finished bows and grease with honey or jam.

The taste of homemade baked goods always compares favorably with the taste of purchased treats. After all, making a cake or cookies for family and friends means not only mixing the ingredients in the right proportion, but also putting your heart into it. Then homemade cake or cookies, for example, puff pastry ears with sugar or bows according to a similar recipe will help create a unique atmosphere of comfort and warmth.

There are two diametrically opposed opinions regarding puff pastry. Some housewives consider it very difficult to work, since it takes time for it to "get stronger", to reach the desired state. Others, on the contrary, prefer to make all the baked goods from puff pastry, because in his case you do not need to worry whether it will work or not, as is the case with yeast dough. Be that as it may, both of them admit that puff pastry cookies are delicious and surprisingly there is never enough of it.

Among the main advantages of the puff type of dough are:

• versatility (the recipe is the same for both sweet and salty fillings);
• puff pastry baked goods are delicious even without additives;
• short cooking time (about 20 minutes, depending on the filling);
• delicate, melting taste.

Some housewives believe that making puff pastry is a troublesome process. However, if you have the time and desire to make it yourself, then even beginners in cooking can do it.

Ingredients:

• 250 g lightly salted butter;
• 50 g of milk;
• ½ cup granulated sugar;
• ¼ dessert spoon of salt;
• 2 eggs;
• 3 tbsp. sifted flour.
• These product proportions are based on 0.5 kg of dough.

Preparation:

Sugar puff pastry ears are a great solution if you are a fan of such a dough. In addition, this basic component of the treat can be bought ready-made, and then all that remains is to roll it into a thin layer and cut out the cookies of the desired shape. The ears should be sweet, light and airy.

Ingredients:

• 0.5 kg of puff pastry;
• 1 tbsp. Sahara;
• vegetable oil;
• 50 g flour.

Preparation:

Puff pastry - as opposed to yeast - is easy to make interesting baked goods. For example, in the form of bows. Not only delicious, but also beautiful cookies will decorate any meal.

Ingredients:

• 500 g puff pastry;
• 2 eggs;
• 50 g flour;
• vegetable oil;
• jam or honey.

Preparation:

Puff pastry is a versatile companion for sweet flavors. The most common (and successful!) Puff pastry fillings are:

• sugar;
• jam or preserves;
• vanilla;
• cinnamon;
• fresh or canned berries.

The only thing about puff pastry is that the more watery the filling, the longer it takes to cook. In addition, if you chose a not very sweet addition, add some sugar to it - this way you set off the bland taste of the dough.

Do you think that only complex pastries are successful from puff pastry: cakes, puffs, pastries? But no. From the usual packaging of this product, literally in a matter of minutes, you can prepare quite decent pastries for tea, for example, puff bows.

• 1 pack of yeast-free puff pastry
• 1 egg

Preparation

So, we take out the dough from the freezer and leave it to defrost. If the temperature in the kitchen is high, it will melt very quickly. The main thing is, do not let it creep and turn into a sticky substance.

When you see that the dough has become soft, pliable, but at the same time keeps its shape, start twisting the bows. But first, set the oven to preheat to maximum.

Lay the layered layer on the table, cut it into small squares or strips and twist them.

How to make cookies ears and bows from puff pastry with sugar?
How to make cookies ears and bows from puff pastry with sugar? "Flagella" and "Bows" from puff pastry My favorite dough is puff pastry. All or almost everything can be made from

Source: recipen.ru

Puff pastry puffs with sugar. Puff yeast dough cookies. Berlin puff pastry biscuits.

Popular with many baking housewives is the ear biscuit. The delicacy has a friable crunchy consistency, it is prepared from puff pastry and sprinkled with sugar. An excellent option for serving treats for tea or coffee will come in handy for both guests and for everyday pampering of households with delicious products.

How to make puff pastry cookies

The easiest way to make cookies from puff pastry, which is sold ready-made, on the shelves of any store. It is worth starting cooking with defrosting, light rolling and forming products. They are almost always seasoned with sugar, but you can improve the taste and add cottage cheese, nuts, poppy seed filling or any jam. The cookies will be baked in the oven at a high temperature of 200-220 degrees for about 15 minutes.

Professionals, on the other hand, can make cookies from puff pastry that they have prepared themselves. There are two recipes - yeast and yeast-free bases, differing in their technology. For the yeast version, you need flour, yeast, milk, sugar, margarine and a little salt. Margarine can be replaced with butter and allowed to soften in the warmth of the room. The yeast is poured over with warm milk, a small part of margarine and flour and sugar are added. The dough is left to rise in a warm, but not hot place, and the remaining margarine is rolled out with a rolling pin between two sheets of waxed paper and sent to the dough.

After the dough approaches, it must be thoroughly mixed, rolled out with a layer of margarine laid on top, cover the fat with the edges, forming an envelope. After rolling, the mass is folded into three layers, processed with a rolling pin, cooled for 20 minutes in the refrigerator. You need to repeat this approach a couple of times, and then shape the products - cut with a glass, tear off strips or use special molds.

Puff pastries can also be made with a yeast-free base, which will require eggs, margarine, cold water, flour, and baking soda. Margarine should be pre-softened, cut into pieces, chopped together with flour into small crumbs. A ball is molded from the resulting mass. The remaining flour is mixed with soda, and the egg is beaten with water and the masses are combined. The dough should be well kneaded first with a spoon, then with hands, if necessary, add flour to it, but without diligence - the mass cannot be steep and stick to hands.

The resulting mass is rolled out, the first layer is placed on top, wrapped in an envelope. The dough is cooled for about half an hour, rolled out again and folded back into an envelope. The process is repeated a couple more times, after which cookies can be sculpted from the resulting base. If necessary, the dough is frozen and thawed for 1.5-2 hours before cooking. You can prepare the mass for future use so that you do not make it every time, but use the finished one.

Puff pastry cookies - recipes with photos

There are a wide variety of puff pastry cookie recipes that help cooks tasty and satisfying food for a family with pleasant baked goods. An option for newcomers to the culinary world would be to use a ready-made base, forming cookies with sugar or berry jam. Professionals can master any complex puff pastry recipe, including filling with curd, raisins, poppy seeds or nuts. You can also make unsweetened cookies with cheese, sesame seeds or spices to use as a snack for alcohol.

Puff pastry ears with sugar

• Cooking time: 1 hour.
• Servings Per Container: 8 Persons.
• Calorie content: 241 kcal.
• Purpose: for dessert.
• Cuisine: author's.

Sugar puff pastry ears are a classic delicacy loved by adults and children. The simplest recipe involves using only granulated sugar as a supplement to mouth-watering products. Puff ears are crispy, melt in your mouth and go well with hot milk or cocoa. You can eat them just like that or take them with you for a snack.

• butter - 0.25 kg;
• milk - 50 ml;
• sugar - half a glass;
• salt - 2 g;
• eggs - 2 pcs.;
• flour - 0.4 kg.

1. Beat the egg with sugar, pour in milk, salt, mix with softened butter. Beat with a mixer.
2. Add flour, quickly knead the mass, roll out, fold in four times.
3. Repeat the process and leave to cool for 40 minutes.
4. Form layers, apply sugar, stack on top of each other. Roll into a cake, form ears.
5. Bake for 15 minutes at 220 degrees, remove immediately after baking so that the ears do not stick. Serve in a nice plate.

Puff yeast dough cookies

• Cooking time: half an hour.
• Servings Per Container: 8 Persons.
• Calorie content: 259 kcal.
• Purpose: for dessert.
• Cuisine: author's.

Biscuits made from puff yeast dough will taste like cakes. The secret of its production lies in the delicious filling of condensed milk and biscuits with the taste of baked milk. Using ready-made puff pastry helps to reduce the time for rolling and making the base, so baking can be prepared in half an hour. It is best served hot with cocoa or tea.

• puff pastry - 450 g;
• butter - 50 g;
• condensed milk - 150 ml;
• cookies with baked milk flavor - 150 g.

1. Mix condensed milk with soft butter, grind cookies with a blender until crumbs.
2. Prepare the base, roll it out, cut out the cookies, place on a baking sheet lined with paper.
3. Put in the oven for 14 minutes at 200 degrees, cool.
4. Spread with condensed milk cream with butter, roll in cookie crumbs.

Puff pastry cookies with jam

• Cooking time: half an hour.
• Servings Per Container: 6 Persons.
• Calorie content: 248 kcal.
• Purpose: for dessert.
• Cuisine: author's.

For making cookies from puff pastry with jam, it is better to take a ready-made base and a non-liquid filling. Berry confiture, apple or raspberry jam will do. For a more sophisticated flavor, try combining several types of berries in one jam, or bake assorted puffs. Be sure to use starch so that the filling does not leak out of the cookies and does not leave smudges when baking.

• puff pastry - 0.4 kg;
• eggs - 1 pc.;
• thick jam - 10 ml;
• corn starch - 10 g;
• icing sugar - 20 g.

1. Defrost the base, cut the layers into squares, sprinkle each with starch.
2. Put the jam on top, brush the edges with a beaten egg.
3. Connect the opposite edges of the workpiece, form puffs, coat with an egg.
4. Bake for 20 minutes at 180 degrees.
5. Cool, sprinkle with powdered sugar.
6. You can take potato starch and mix it with the filling.

Puff pastry cookies

• Cooking time: half an hour.
• Servings Per Container: 10 Persons.
• Calorie content: 242 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Complexity of preparation: medium.

Cookies made from ready-made puff pastry cook very quickly, because there is no need to waste time rolling and forming layers. All that remains is to get it out of the freezer in advance so that it becomes pliable and elastic. You can form the usual ears, bows, stripes or cut curly cookies. Sprinkled with sugar on top, they will become all kids' favorite quick treat. The puff pastry cookie recipe is presented below.

• puff pastry - half a kilo;
• sugar - 50 g

1. Defrost the dough, sprinkle with sugar, roll tightly to the middle.
2. Repeat for the second edge, cut into 5mm thick slices.
3. Cover the baking sheet with parchment, put the ears on top of it, straighten the edges.
4. Bake at 210 degrees for 15 minutes until the cookies are golden brown but not dry.

Puff pastry cookies with cottage cheese

• Cooking time: half an hour.
• Servings Per Container: 8 Persons.
• Calorie content: 253 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Complexity of preparation: medium.

Puff pastry cookies with cottage cheese will turn out to be tender and fluffy due to the use of the original filling. Beginners can try baking quick puffs from ready-made dough, while professionals can easily knead the base themselves. Soft creamy filling made of cottage cheese flavored with raisins, lemon zest and vanilla will have a pleasant aroma and excellent taste.

• puff pastry - 0.45 kg;
• rustic cottage cheese - 0.5 kg;
• eggs - 1 pc.;
• sugar - 100 g;
• vanillin - a pinch;
• starch - 30 g;
• raisins - 50 g;
• lemon - 1 pc.

1. Separate the white from the yolk, combine the cottage cheese, sugar, vanillin, yolk, starch, steamed raisins and the peeled lemon zest.
2. Defrost the dough, roll out, divide into squares. Grease the edges with protein, put the filling in the center.
3. Fold in a triangle, squeeze the edges, walk over them with a fork or knife, and form cuts.
4. Put the products on a baking sheet, brush with whipped yolk, bake for 20 minutes at 200 degrees.

Puff pastry cookies

• Cooking time: 1 hour.
• Servings Per Container: 12 Persons.
• Calorie content: 217 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Complexity of preparation: medium.

Cookies made from puff yeast-free dough are obtained with less calories compared to using a base on yeast, they acquire a new taste and lightness of consistency. The following recipe will help you understand the principle of making a pleasant quick baking in the form of roses, where the filling is ripe red apples and powdered sugar with cinnamon. A spicy delicacy will be appreciated by all who have tried it.

• red apples - 2 pcs.;
• water - 200 ml;
• puff pastry - 250 g;
• sugar - 60 g;
• icing sugar - 20 g;
• cinnamon - 15 g.

1. Cut the apples into quarters, cut the seeds, cut into thin slices.
2. Boil water, sweeten, put apple slices. Cook for two minutes, drain the liquid.
3. Defrost the dough, roll out thinly, cut into strips 3 cm wide and 25 cm long.
4. Place five apple slices on each strip, overlapping them so that they protrude over the edge of the dough by a third of the length. Roll up the tubes, fold the bottom edges inward.
5. Put on a baking sheet covered with baking paper, bake for half an hour at 200 degrees.
6. Sprinkle with powder and cinnamon.

Puff pastry cookies with apples

• Cooking time: 3 hours.
• Servings Per Container: 8 Persons.
• Calorie content: 238 kcal.
• Purpose: for dessert.
• Cuisine: author's.

Puff pastry cookies with apples will turn out fragrant and tender due to the use of delicious filling. It is served by sweet fruits with soft pulp, pronounced aroma. To enhance it, you can add apples with cinnamon or vanilla, walnuts, or cottage cheese with sour cream. Sprinkle the resulting baked goods with powdered sugar well before serving to make them even sweeter.

• flour - 0.25 kg;
• salt - a pinch;
• butter - 0.2 kg;
• water - 150 ml;
• apples - 2 pcs.;
• raisins - a handful;
• icing sugar - 20 g.

1. Mix flour, salt, water and a third of the softened butter, roll out the dough.
2. Cut the remaining butter into thin slices, fold in the center of the layer, wrap the edges to make an envelope. Roll out, fold in half, put in the cold for 15 minutes.
3. Roll out, fold in half, remove for two hours.
4. Roll out, cut out cookie cutters.
5. Place the filling of thinly sliced \u200b\u200bapples and steamed raisins.
6. Bake for half an hour at 180 degrees, sprinkle with powdered sugar.

Filled puff pastry cookies

• Cooking time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie content: 274 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Complexity of preparation: medium.

Puff pastry cookies stuffed with raisins and jam will turn out to be very sweet, but mouth-watering. It is good to serve it for breakfast with hot tea or coffee to get an energy boost for the day ahead. You can take any jam - apple, cherry or plum, and so that it does not flow out of the finished baked goods, it is recommended to mix it with potato or corn starch.

• jam - 200 g;
• raisins - a handful;
• cognac - 50 ml;
• puff pastry - half a kilo;
• icing sugar - 30 g;
• cinnamon - 15 g;
• eggs - 1 pc.

1. Defrost the dough, roll it out, divide it in half, cut out the mugs with a glass.
2. Cover the baking sheet with baking paper, lay out the circles.
3. Brush with a beaten egg, you can add a little sugar to it.
4. From the second half of the dough, cut out circles with a hole in the middle, put them on top of the blanks on a baking sheet, brush with an egg.
5. Fill with jam soaked in raisin cognac, sprinkle with cinnamon.
6. Bake for 20 minutes at 180 degrees, cool, sprinkle with powder.

Puff pastry bows with sugar

• Cooking time: 1 hour.
• Servings Per Container: 14 Persons.
• Calorie content: 251 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Complexity of preparation: medium.

Puff pastry bows with sugar are extraordinarily attractive and appetizing. Their thin crunchy texture with beautiful grains of sugar melts in your mouth, forming a perfect harmony with hot drinks. It's good to eat them just like that to have a snack or quickly satisfy your hunger. The recipe for their manufacture involves the use of ready-made dough.

• puff pastry - 0.5 kg;
• sugar - 0.15 kg;
• vegetable oil - 80 ml.

1. Defrost the dough, roll it out to a half-centimeter thickness, cut into rectangles.
2. Form bows - twist the rectangle in the center, pierce in several places with a knife to prevent swelling when baking.
3. Grease the products with oil, sprinkle with sugar.
4. Put on baking paper, then on a baking sheet, bake for 20 minutes at 200 degrees.

Berlin puff pastry biscuits

• Cooking time: 4 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 246 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Complexity of preparation: difficult.

Berlin puff pastry biscuits are considered a real culinary masterpiece. Not everyone can repeat the production of such a gastronomic delight, but a detailed recipe will help to do this. Such baked goods are distinguished by a fine texture, a surface filled with shiny sugar icing with hints of lemon sourness. The curd dough gives the baked goods a sweet and delicate taste.

• baking powder - 30 g;
• flour - 250 g;
• butter - 250 g;
• sugar - 200 g;
• cottage cheese - 250 g;
• lemon - 2 pcs.;
• icing sugar - a glass.

1. Mix flour with baking powder, sift with a slide. Make a depression, lay out the cottage cheese, knead the dough, roll it out.
2. Put soft butter in the center, roll up a ball, knead.
3. Roll, fold in half, repeat roll. The process is repeated twice.
4. Cover the dough with plastic wrap, roll in a container, leave in the cold for three hours.
5. Remove the film, fold the edges with opposite rolls so that they connect in the center.
6. Cut into thick slices, place on a baking sheet on top of the parchment.
7. Press down lightly on the pastry, forming hearts, and soak for 15 minutes.
8. Bake for 10 minutes at 220 degrees.
9. Squeeze juice from lemons, combine with powder.
10. Cover the hot products with the resulting glaze, cool.

Puff tongues with sugar - cookies familiar to everyone from childhood. This recipe is suitable even for those for whom the gates to the kingdom of cooking are still closed, that is, the laziest housewives, men and teenage children. You just need to buy ready-made frozen yeast-free puff pastry and a pack of sugar. Arm yourself with a knife and 20 minutes of free time. And the simplest, but insanely delicious pastries are guaranteed to you. As they say, all ingenious is simple!

Ingredients

• Puff pastry - 250 gr. (half pack)
• Sugar - 0.5 cups
• Chicken egg - 1 pc.
• Vanilla to taste

How to make sugar-coated puff tongues from ready-made dough

The layer of the finished dough (you can not defrost it completely, but quite a bit so that the dough can be cut), divide it with a knife into rhombuses or rectangles.

All your actions should be quick so that the dough does not have time to heat up to room temperature, as the products in the oven will rise poorly or lose their "flakiness". For the same purposes, the oven should be preheated in advance.

It turns out rectangles measuring 10-12 cm by 4-5 cm. Lubricate with a pastry brush with an egg.

The beaten egg can be substituted for strongly brewed black tea. Thanks to smearing with tea, the puff pastry will acquire an appetizing tan in the oven.

We spread the dough blanks on a baking sheet, lightly sprinkled with flour. Cover the puff tongues with brown sugar in a thin layer. You can use baking paper as a safety net, in which case the puff pastry will definitely not stick to the baking sheet. Remember to leave 2-3 cm between the layers so that they do not stick to each other during baking.

From ready-made puff pastry, you can prepare (recipe on the link).

We heat the oven to 190 C and send the tongues to bake. This is how quickly and easily puffs are prepared, and the taste is in no way inferior to the most sophisticated wrappers and buns.

Puff pastry tongues are cooked in the oven for 15-20 minutes. The cookie grows several times in height and becomes ruddy.

Serve puff tongues with sugar warm or cold. They are good with tea and compote.

Treat your pets to breakfast with flaky tongues, or bring the kids to workout or for a walk in the park. Despite the fact that they are made from puff pastry, the tongues turn out to be satisfying and can easily replace a sandwich without forcing the child to eat a pack of harmful purchased crackers.

I would be very grateful for any responses to the recipe: questions, photos, reviews. Show and tell what you did.

Remember how at school at recess we ran to the buffet and bought puffs sprinkled with sugar. And in the lesson, hiding from the teacher, they would pinch off a thin piece of dough and put it in their mouth ... Mmmmm .... the most delicious treat of school years.

Products:
Wheat flour - 250 gr.
1. Pure cold water - 100 ml.
2. Salt - 1 pinch
3. Butter - 200 gr.
4. Sugar to taste
5. Vegetable oil for greasing the baking sheet

How to cook puff tongues:

Pour flour in small portions into a sieve and sift into a medium and small bowl. Attention: Pour 200 grams of the component into the first container, and 50 grams into the second. This process will allow us to oxygenate the flour, which in turn will make the dough airy and softer.

Pour clean cold water into a glass and pour salt. Using a teaspoon, mix the ingredients thoroughly until smooth. We get a kind of saline solution, which we will soon add to the flour.

We spread the butter on a cutting board and use a knife to cut it into several pieces. Then we move the pieces into a clean saucer and set aside so that they are at room temperature.

Pour the saline solution into a medium bowl of flour and mix everything thoroughly with a tablespoon. Attention: you can also knead the dough with clean hands. Add a little flour if necessary.

Knead the dough until it starts to come off your hands and becomes dense in consistency. It will take approximately time minutes 15 ... Now we form a ball out of it and wrap it in cling film or put it in a plastic bag. We remove the dough in the refrigerator to infuse for 15-30 minutes .

In the meantime, prepare the oil mixture. To do this, put soft pieces of butter in a small bowl of flour.

Using a tablespoon or clean hands, mix everything thoroughly until a homogeneous mass is formed. Then we wrap the container with cling film and also put it in the refrigerator to infuse for 15 minutes .

After the allotted time, we take out the dough from a cold place, release it from the bag and put it on the kitchen table, crush with a small amount of flour. Using a rolling pin, roll it into a rectangle with a thickness approximately 5 millimeters. Attention: the dough layer should be approximately in size 40 by 25 centimeters .
Then we take out the butter dough from the refrigerator and spread it with a tablespoon 2/3 of the surface of the cake without reaching the edges approximately by 1 centimeter .

Now we wrap the layer with an envelope. First, the empty part, and then the dough with the oil mixture.

Press the edges with your fingers and gently wrap them in cling film. Put the dough back in the refrigerator so that it grasps slightly for 30 minutes .

After the allotted time, we again spread the layer on the kitchen table with the short side towards us. Roll out the dough lengthwise with a rolling pin.
Then we wrap the layer again 3 times to make a square. We turn the piece to the left 90 degrees and roll it out again with the help of the improvised inventory. We do this procedure about 6 times. That's it, the puff pastry is ready!

Roll out the dough again to a length of about 0.8-1 centimeter ... Once again, we should get a rectangle.

Now, using a knife, we cut the layer along for 3-4 strips ... After - we cut each into small rectangles.

Pour sugar on a cutting board with a thin layer. Here we lay out small stripes and roll once with a rolling pin. This must be done in order for the granulated sugar to stick to the dough.
Using a pastry brush, grease the baking sheet with a small amount of vegetable oil. We spread the dough rectangles on it, sugar side up. In the meantime, preheat the oven to temperature 200-220 ° C ... Immediately after this, place a baking sheet with baked goods and bake for 20-25 minutes until golden brown appears. Attention: you do not need to turn on the oven to the maximum, otherwise the puffs will turn out to be dry. After the allotted time, turn off the oven, and take out the baking sheet with the help of kitchen oven mitts and set it aside.

Homemade recipes wish you bon appetit!

Puff pastry can be called the most versatile. Both sweet and savory pastries are prepared from it. These are puff bows, ears, corners, roses, pies, rolls, croissants, bagels, rolls, buns, various types of pies, and Napoleon cake, as well as rectangular tongues with a sugar or cheese crust and all kinds of fillings.

Tongues can be puff yeast or non-yeast dough, sweet or not, with or without filling. They can be baked from a purchased product from a store or prepared yourself.

In the recipes below, there is a recipe for each type of tongues, and it also tells about how to prepare two types of puff pastry.

Sugar puff pastry pads

For this baking you will need:

• 250 g flour;
• 200 g butter;
• 100 ml of water;
• 3 g salt;
• 50-60 g of sugar (brown can be used);
• 1 egg.

If you self-knead the dough, it will take about 2 hours to bake the puff-tongues.

The calorie content of 100 grams of sugar puff sticks will be 425.1 kilocalories.

1. Knead two types of dough, which will then be combined into a puff pastry. The first is made from water, salt and 200 grams of flour. The second is made from butter and 50 grams of flour. Send both tests to the refrigerator for 20 minutes;
2. Roll the fresh mass into a rectangle. Mentally divide it into 3 parts, grease two of them with an oil mixture, retreating from the edge by a centimeter;
3. Cover half of the oiled rectangle with the oil-free side, and then cover with the part of the rectangle with the oil that remains. Thus, you should get 3 layers;
4. Pinch all three layers at the edges together, cover with cling film and send to the refrigerator for 30 minutes;
5. Put the mass from the refrigerator on the table with the narrow side facing you and roll it out. Then turn it at a right angle, fold it in three and roll it out again. In total, there should be 6 such rolls;
6. After all the manipulations, cover with cling film and send to the refrigerator for 30 minutes;
7. Sugar crust formation on the tongues can be done in two ways. First: cut the chilled dough into rectangles (tongues), place on a baking sheet sprinkled with flour or covered with baking paper, grease with an egg and sprinkle with sugar;
8. The second method: sprinkle the table with plenty of sugar, put the dough from the refrigerator on top of the sugar and roll it out a little with a rolling pin so that the sugar squeezes a little. Then cut it into rectangles, which put sugar up on a baking sheet;
9. Bake in both the first and second cases for 20 minutes at 220-250 degrees. Be sure to monitor the sugar crust so that it does not burn.

Tongues with apples from ready-made puff pastry

Baking with apples is always delicious. You can, of course, just grate the apples, sprinkle with sugar and cinnamon, or you can spend just a little more time and prepare a very tasty apple filling.

To bake puff tongues with apples, you need to take care of the presence of the following ingredients:

• 500 g ready-made puff pastry;
• 600 g of apples with dense pulp (Semerenko, Granny Smith, Golden);
• 30 g butter;
• 50 g raisins;
• 1 egg;
• 60 g granulated sugar;
• 10 g vanilla sugar;
• 20 ml lemon juice;
• 3 g of cinnamon.

The filling and baking will take 40-50 minutes.

The calorie content of apple puffs is 225.3 kcal / 100 g.

Algorithm of baking processes:

Savory filling baking recipe

As a savory filling of tongues, you can take mushrooms, sausage, salted cottage cheese with herbs, feta cheese, chicken, minced meat, eggs, and so on. Such puffs are formed in the same way as with apples.

But there is a very interesting recipe for bacon tongues, which are formed in the form of twisted spirals. Men will appreciate these tongues because they pair well with beer and football, and women will appreciate the ease of preparation.

For bacon tongues you will need:

• 500 g of puff yeast-free dough;
• 300 g thin long slices of bacon;
• 100 g of Russian cheese;
• 2 yolks;
• 30 g sesame seeds.

It will take 35-45 minutes to form and bake puffs from the finished dough.

100 g of bacon sticks will have 393.2 kcal.

1. Roll out the layer of ready-made dough so that it is 2 centimeters longer than the bacon slices, and cut into strips approximately equal to the width of the bacon or slightly wider;
2. Place bacon on each strip and pinch the short ends together so that the bacon is inside. Then roll up the tongue with a spiral, making 3-4 turns;
3. Place the spirals on a baking sheet, grease with egg yolk, sprinkle with finely grated damp and sesame seeds. Bake for 25 minutes in a hot oven (220 degrees)

How to make yeast dough cheese puffs

Cooking puff yeast dough is a long and laborious process, but taking into account the fact that it can be stored in the freezer for a long time, it can be prepared in advance, and then simply taken out of the freezer and delight homemade with delicious tongues, for example, with cheese.

For baking you will need:

• 300 ml of milk;
• 15 g of compressed yeast;
• 60 g sugar;
• 5 g table salt;
• 350 g butter;
• 500 g flour;
• 150 g of hard cheese;
• 50 g sesame seeds or caraway seeds to taste;
• 1 yolk.

The dough preparation time is from 13 to 21 hours (depending on the time of the last exposure), and the tongues themselves will take 30-40 minutes.

The calorie content of baked goods is 412.2 kcal / 100 g.

Stages of kneading and baking tongues:

1. From 100 ml of milk, sugar, yeast and 160 g of flour, make a dough, which should be suitable for 30-40 minutes in a warm place;
2. Then add the remaining milk, salt, flour and 50 g of butter to the dough and knead, knead for no more than 15 minutes and send it to the refrigerator for 3-4 hours;
3. Roll out the cooled yeast dough into a rectangle no more than 1 cm thick and grease with butter, as in the recipe for yeast-free puff;
4. Then fold it into three layers, which the oil should separate, roll it out a little, turn it 90 degrees and repeat folding, roll it out and fold it again. During this time, it will have time to heat up, so it must be sent to the cold for 1 hour;
5. After an hour, the mass must be folded again and rolled out three times, then again for an hour in the cold. After that, there should be a third rolling, as a result of which 81 layers of dough should be obtained. The highest level of skill is 4 rolling and 243 layers, but 81 is enough for the first time. The finished dough should spend the night or at least 3-4 hours in the refrigerator;
6. Roll out the prepared dough 1 cm thick, cut into rectangles, brush with yolk and sprinkle with grated cheese and sesame seeds (or caraway seeds). Bake for 20-30 minutes in a hot oven.

Puff pastry is not capricious in the process of work, it is more difficult to prepare it, but there are still two main tricks:

1. Do not completely defrost the finished puff pastry for the tongues so that they rise better and more layers form in them.
2. The oven, on the other hand, should be hot - 220 degrees. If the temperature is lower, the oil will simply leak out and the layers will not work.

One of the vivid memories of my childhood - puff tongues: crispy, fluffy, with a thick layer of sugar. They cost mere pennies in the store, and the housewives, who knew how to make homemade puff pastry correctly, baked them at home.

Modern housewives can save themselves the hassle and use ready-made frozen puff pastry. It will turn out very quickly and just as tasty as in childhood.

Puff pastry tongues - Preparation:

4. Sprinkle generously with sugar on top. Thanks to the surface moistened with tea, sugar sticks to the dough and does not peel off the tongues when they are ready.

5. Cut the tongue dough into diamonds with a knife and place on a baking sheet, which must be sprinkled with flour in advance.

6. Bake for 15 minutes in the oven at 180 degrees. The tongues should grow several times in height, and acquire an appetizing golden color on top. The tongues are slightly narrower in width when baking.

7. Ready-made tongues can be served immediately - they cool down very quickly and therefore you can eat them almost hot and hot. You can drink it with any drink. Currant jelly is perfect. or strawberry compote.

Secrets of making puff tongues:

It is not necessary to roll out the puff pastry too thin. The optimum thickness is 0.7 cm.

Instead of tea, you can grease the surface of the dough with whipped yolk and sugar.

Puff pastry bakes very quickly, so watch the tabs carefully.

Even if the tongues look milky white on the side, and the top is already golden - they are definitely ready!

Ingredients: 2 eggs, 100 gr. sugar, 100 gr. mayonnaise, 1/3 tsp. soda or baking powder for dough, a slice of pumpkin, 1.5 tbsp. flour, sugar for sprinkling. Useful beauty pumpkin is just a storehouse of vitamins and minerals.

Can you combine business with pleasure? Of course, if you approach, for example, teaching a child to count from the creative side. We offer you to bake shortbread cookies for your kids.

Ingredients: 0.5 l. warm cow's milk, 0.4 tbsp. granulated sugar, 1 chicken egg, 70 gr. margarine or unsalted butter, 4 gr. fast-acting yeast, 2.5 tbsp. with a heap of flour. As a filling.

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Of 100% of people living on the planet, only 5-10% are not infected with the virus.

Sugar puff pastry puffs
Sugar puff pastry puffs. Puff yeast dough cookies. Berlin puff pastry biscuits. Popular with many baking housewives are the ear biscuits.

Cookies "Ushki" are one of the most famous homemade cookies. However, under one name it hides several completely different dishes. In addition to their unifying name, they have individual ones: "Crow's Feet" or "Triangles", "Puff Ears", "Bear Ears" or "Calla Lilies" or "Pig Ears", and, for a sweet and interesting embodiment, "Aman's Ears". In the material, we will tell you about the methods of preparing all these delicacies.

Classic cookies "ears" from cottage cheese

Cookies "Ushki" are often called "Crow's Feet" or "Triangles" cookies. But in any of the three options, you get an uncomplicated, easy-to-prepare delicacy. The main conditions are the combination in one dish of a soft structure and a crispy crust with sugar sprinkling.

Prepare the following ingredients for kneading cookie dough:

• 450 g of cottage cheese;
• 225 g butter or spread;
• 345 g flour;
• 3.5 g baking powder;
• a bag of vanillin or 10 g of vanilla sugar;
• a pinch of salt;
• sugar for biscuits.

Approximate calorie content of the finished dish: 350 kcal.

Total cooking time: 80 minutes.

Let's start making dough for Ushki curd cookies:

1. Cottage cheese and butter - grind with a fork until smooth, creamy. Which cottage cheese to choose? Let's be honest: there are no exact indications of the fat content of the product. However, it should be borne in mind that the higher the fat content of the cottage cheese, the more the calorie content of the dish increases. And vice versa - low-fat cottage cheese brings cookies closer to dietary meals.
2. All bulk products, all except sugar, are combined in a separate bowl. Is the amount of flour indicated in the ingredients exactly correct? It is rather difficult to answer this question: it all depends on the flour that is available. Most often, recipes are served based on the mass of durum wheat flour. Therefore, each brand and manufacturer will have its own mass fraction of flour in each recipe. Focus on sensations and everything will work out.
3. We mix the butter-curd and free-flowing mixture. Do not tighten - the oil tends to flow, which means that more flour may be required.
4. You should have a slightly sticky and very soft dough. So that it rolls out well and does not stick to the surface, sprinkle flour on the table. We also pre-divide the dough into 2 or 3 parts - this will facilitate the rolling process. In this case, we store the parts that are not involved in the process in the refrigerator.
5. From a rolled sheet of dough no more than 0.5 cm thick, we cut out future cookies with a mug or a special round shape.
6. You may have noticed that the sugar is missing from the recipe. This is not entirely true: we will use it to sprinkle dough circles. It is convenient to do this by simply pouring sugar into a plate and rolling dough circles on each side, gradually folding in half until a triangle is formed.
7. We spread the resulting quarters on a sheet of parchment and send them to the oven for 10-20 minutes at a temperature of 180 ° C.

Dear sweet tooth, be sure to take on board this simple recipe for incomparable homemade pastries using ready-made ones! Our today's gastronomic project is Puff Ears with Sugar Cookies - made from non-yeast semi-finished dough, which can be bought in any supermarket today. Using my step-by-step recipe with a photo, a novice hostess can also cook such a delicacy in her kitchen.

Ingredients:

• - semi-finished product - 250 gr;
• yolk - 1 piece;
• sugar - 2 tbsp. spoons;
• butter - 30 gr.

How to make puff pastry ears

We start cooking by defrosting the dough. It, by the time the puff pastry is formed, should be in a defrosted state. We spread the ready-to-use dough on a large board and roll it out into a thinner layer. At the same time, turn on the oven. We leave the temperature regime at the point of 190 degrees.

Lubricate the surface of the dough layer with melted butter. It is more convenient to take a baking brush for this process.

Sprinkle the surface greased with butter with sugar. We use only 1.5 tbsp. spoons.

On the wide side, we begin to tuck the ends of the dough towards the center.

Here we have such a double roll. Press it down lightly.

Cut the roll into pieces. The approximate cutting width is 2 centimeters.

We cover the sheet with cooking paper. We form ears from the pieces (although, in my opinion, they look more like hearts 🙂).

Lubricate the ears-hearts with shaken chicken yolk.

Sprinkle the remaining sugar on top. That's all, it remains to simply send the prepared puff cookies to the oven for 20 minutes.

Enjoy your tea, enjoy the excellent taste of homemade puff pastries!

It is allowed to additionally use vanillin or cinnamon to enhance the taste. These spices should be sprinkled with ear cookies along with sugar.

Delicious Puff ears with sugar - a great option for tea gatherings!

Cookies from puff yeast or yeast-free dough with sugar and cinnamon "Ushki", a step-by-step recipe with a photo

Would you like something tasty, sweet and crunchy? And to cook in minutes? Then check out this recipe for puff pastry with sugar and cinnamon. The biscuits turn out to be sweet, insanely aromatic, and, of course, very crunchy. In common people these cookies are called "ears". Despite its attractive appearance, even a beginner can give a beautiful shape to the liver. After all, it is prepared from purchased puff pastry, and you only have a little left - to defrost the dough and mold ears with cinnamon and sugar from it.

You can find yeast and yeast-free dough on the shelves in stores. What is the difference between them and which option should we use? The fact is that during baking, yeast-free dough rises exclusively due to water vapor, and in yeast the work of water vapor is supported by the work of yeast bacteria. In yeast-free dough layers, there are much more, and they are all oiled. Due to this, baked goods made from yeast-free dough are more fatty, high-calorie, slightly dry and very crispy. It makes great biscuits, crunches, snack baskets (see recipe for chicken and cheese appetizers) and cake base. Yeast puff pastry is slightly less crispy, but fluffier and softer. This dough is best for puff pastries, pies, cookies and rolls. Therefore, if you want to get fluffy and softer cookies, use yeast dough, and if you prefer crispy cookies, buy yeast-free ones.

You can make yeast dough with your own hands, but this is such a painstaking task that most hostesses prefer to use ready-made, purchased in a store. Purchased puff pastry is no worse than homemade, the main thing is, before starting cooking, remove it from the freezer and let it melt at room temperature. And only then proceed to rolling and laying out the fillings.

Cooking time: 30 minutes.

Ingredients:

• 0.5 kg of puff pastry;
• 0.5 tbsp. sugar (100 g);
• 8 gr. cinnamon powder;
• 8 g ground cinnamon.

Cinnamon ears recipe