Of course, the quickest and easiest way to bake delicious, fluffy and ruddy apricot puffs is to buy ready-made puff pastry frozen or yeast dough in the store. But if you spend a little more time and make homemade dough with your own hands, then, of course, the baked goods will turn out much tastier. All you need to please your loved ones with a delicious homemade dessert is time, desire and good mood.

Puff pastry

In order to prepare the dough, you will need the following ingredients:

• Butter or margarine for baking - four hundred to five hundred grams.
• One glass of warm water.
• You need to take two and a half to three glasses of flour.
• Salt on the tip of a knife.
• 9% vinegar - three teaspoons.

Cooking the dough

Add vinegar and salt to a glass of water. Sift the flour and pour the resulting liquid into it. Knead the dough. To make it lush and airy, you need to knead for a long time. When the dough becomes soft and elastic and does not stick either to the hands or to the table, it should be put in a plastic or paper bag and placed in the refrigerator for about forty to fifty minutes. This will make it more elastic and roll out better.

While the dough is cooling, you need to knead the butter or margarine. To make the mass homogeneous, pour five or six teaspoons of flour into it, and mix everything very well.

We make a flat square. Take the dough out of the refrigerator and roll it out so that the edges are thinner than the middle. Put a layer of butter in the center of the dough, wrap the edges in the form of an envelope. Sprinkle with flour and roll out the dough with very light movements from the middle to the edges. You should get a square about one and a half to two centimeters thick. Next, fold the dough in four and leave it to lie down for about thirty to forty minutes. We repeat this process of rolling and folding at least three times.

After that, you can start baking apricot puffs.

Puff pastry

Ingredients for puffs:

• Puff pastry is about half a kilogram.
• Three to four tablespoons of sugar.
• Fresh or canned apricots.
• Two eggs.

Preparation:

• Roll out the dough about half a centimeter thick and cut it into squares.
• Rinse the apricots thoroughly under running water. We cut off the spoiled parts, take out the bones and divide into two halves.
• We spread three or four halves of apricots on a square of dough.
• To prevent the puffs from being sour, you need to sprinkle the apricots with sugar.
• Lubricate the perimeter of the square with an egg and pinch the edges. The puff turns out in the form of a rectangle.
• Put baking paper on a baking sheet and grease it with vegetable oil.
• We put the puffs on a baking sheet, grease them gently with an egg and send them to an oven preheated to two hundred degrees.
• You need to bake for about twenty minutes.
• We take out the baking sheet.
• Put the puffs on a plate and sprinkle them with powdered sugar while hot.

The puffs are lush and very tasty. Enjoy your meal.

Puffs with cottage cheese and apricots

Homemade cakes prepared with your own hands for loved ones will always be tastier than purchased ones. There are a huge number of baking recipes. And surely each housewife has several of her own unique recipes. But if someone wants to try something new, we suggest trying to bake apricot puffs from puff pastry with cottage cheese.

To prepare apricot puffs, you need the following products:

• About ten ripe, not spoiled apricots.
• Airy curd mass - three hundred grams.
• Of course, puff yeast dough - five or six hundred grams.
• How much vanillin and sugar you need depends on how sweet you want the apricot puffs to be.
• For dusting - a small amount of powdered sugar

A simple recipe for apricot puffs

• We take out the dough from the refrigerator and defrost it. Then we roll out a layer about half a centimeter wide.
• We divide it into the required number of parts.
• Let's take care of the filling. It is necessary to combine vanillin, sugar, cottage cheese and mix everything thoroughly.

Now we proceed directly to the manufacture of puffs with apricot and cottage cheese.

• On the prepared part of the dough, put two teaspoons of cottage cheese in the middle, and on top we put two or three halves of the washed apricot and separated from the stone.
• We connect the edges, pinch them and form a puff.
• In order for the pastries to brown, you need to grease all the puffs with an egg.
• We put them on a greased baking sheet and send them to an oven preheated to 180 or 200 degrees for twenty minutes.
• Allow the finished puffs to cool and, if desired, you can sprinkle them with powdered sugar.

This pastry is perfect with tea, coffee or any other drink, and will delight the whole family. Enjoy your meal!

By following the simple instructions above, you can easily make delicious apricot puffs. The photo of the finished baked goods posted in the article can be used as an illustrative example.

Today I sing again an ode to ready-made puff pastry and to the one who decided to sell it in stores! It's great that you don't have to fiddle with the dough and you can make a delicious tea for 20-25 minutes !!

Apricot puffs are delicious, no, they are VERY tasty, and simple, and aromatic, and ... and this must be prepared urgently !!

Let's prepare all the products for making apricot puffs. You need to take hard apricots. Soft and overripe will not work!

Remove the puff pastry from the refrigerator and let it soften a little. Then roll out with a rolling pin into a layer of 2-3 mm.

We need two glasses of different diameters. Cut out circles with a glass of larger diameter.

In half of the circles, cut out the circles with a smaller glass. The size of the hole in the circle should be slightly larger than the size of the apricot.

We collect the pieces of dough, first roll it into a ball, and then roll it out and repeat the previous two steps.

Beat the egg with a fork and grease the circles of dough with it using a silicone brush.

Place half a teaspoon of brown sugar in the center of each circle.

Wash the apricots, dry them with paper napkins. Cut in half and remove the seeds.

On each circle, put half an apricot cut down, covering the sugar.

Cover the apricot with the second circle, as in the photo.

My smaller glass still turned out to be of a fairly large diameter. If you have the opportunity, make the inner circle smaller, then the puffs will turn out more beautiful in the finished form.

Lubricate the top circle of dough and the apricot with an egg.

We spread the blanks of the puffs on a baking sheet and send them to the oven preheated to 180 degrees C for 20-25 minutes.

Let the prepared apricot puffs cool, sprinkle them with powdered sugar before serving.

Enjoy your tea drinking!

Puffs made of ready-made puff pastry with apricots are the most suitable recipe when you want homemade baking, but there is no time to cook complex pies. Step-by-step recipe with a photo. Video recipe.
Recipe content:

Puff pastry puffs with apricots are great light baked goods that can be baked all year round. In the summer with fresh apricots, in the winter with frozen or canned ones. Therefore, you can pamper your family with delicious and aromatic pastries all year round. Absolutely everyone knows how to handle ready-made puff pastry. Therefore, I think no one will have difficulties. Fast and airy puffs will help you out in any situation. They are suitable for home family tea drinking, meeting guests, they can be given to children to school, taken with you to work ... They prepare quickly, but they are eaten even faster. But to make them good, it is worth considering the following tips when buying frozen puff pastry.

• Check the plastic bag for airtightness. semi-finished product is sensitive to high humidity and temperature extremes.
• Conscientious manufacturers indicate the number of layers in the dough on the packaging. The more there are, the tastier the baked goods. For yeast-free dough, a good layering index is 226 layers, for yeast dough - 36-48 layers.
• Defrost the dough first in the refrigerator, then at room temperature. At high temperatures, it will quickly become soft and sticky, and the layers will stick together when rolled.

• Caloric content per 100 g - 318 kcal.
• Servings - 2
• Cooking time - 30 minutes

Ingredients:

• Puff pastry - 1 rectangular sheet
• Apricots - 150 g
• Sugar - 1 tablespoon
• Butter - 25 g

Step-by-step preparation of puffs from ready-made puff pastry with apricots, recipe with photo:

1. Put butter in a skillet and place on the stove over medium heat. Heat to melt the oil.

2. Wash the apricots, cut in half, remove the pit and send to the pan.

3. Add sugar and add vanillin if desired. A dash of cinnamon would be a good idea.

4. Caramelize apricots over medium heat until golden brown.

5. Defrost the dough correctly without using a microwave oven and roll it out with a rolling pin. This should be done in one direction so as not to violate the layering.

6. Cut the dough in half in half. It will be two puffs.

7. On one half of the sheet, make cuts in a checkerboard pattern, as shown in the photo.

8. Cover a baking sheet with parchment, if desired, grease it with oil, but this is not necessary. Place a sheet of dough on it and lay the caramelized apricots on a flat half.

9. Cover them with the free edge of the dough and pinch the edges well. If desired, brush the puffs with milk, butter or egg to ensure a golden brown crust.

At one time, I became interested in the Nata-Lina recipe (thanks to her),
about serving apricot puffs. In French...

The attitude (we have) to apricot is very surprising, it is considered a little
whether or not a wild "fruit" is sold for a penny and grows practically
in every garden, and often just along the road.

But in the famous dessert-cake "Sacher" there is a layer of
apricot jam. Not peach, but apricot.
So, it’s in vain that we are so, I believe that there are two "fruits" with such
bright taste: strawberry and apricot.
True, there is also a gooseberry ...

Nata has an exquisite recipe, mine is simpler, but no less tasty.
And with a little secret.
The whole secret is in the "filling". I use it all the time, in the fill
sinabons, brioche buns.

This is cream, one egg, sugar and Limoncello liqueur.
And in tandem with a good, ripe apricot, it's just a "thing"!

Go:
To help us, our favorite puff pastry "Lada" weighing 950 grams.
As many as 18 pieces will come out of this test, and the puffs are quite large.
We take out our leaves (there are 6 of them), let them thaw a little and cut.

Cutting is easier when the dough is still firm.

We select large and ripe apricots.
We wash and divide it into halves, removing the bone.

Attention!
Examine the halves thoroughly, the main "consumer" of the puffs
kids, the absence of worms and mold!
Rinse well again with water.

Prepare a baking sheet, cover with parchment.
We lay our squares, tightly to each other, they are not
stick together.

We are looking for an old strong glass.
I have had a strong bottom since the times of the USSR (it has not been demolished).
We make "dents", and even with a quality seal.

And wet the apricot halves.

Fill:
Cream (10-20 percent fat), sugar 50 grams, one
a good (homemade) egg and half a cap of Limoncello liqueur.
It is he who creates the whole bouquet.

(In the photo there is lemon juice, I just poured the liquor there, if I add
juice, cream may curd ...)

We mix everything in a large bowl for a couple of minutes with a whisk.
Set aside. We still have sugar in the glass.

Why is "Jolly Samurai" ???
And you take a closer look, even if you make punctures with a fork,
just a flag of Japan ... Well, why not "samurai"?

In the oven for 15-20 minutes, temperature 170 degrees.
In the place where the half of the apricot lies, rise the dough
will not, and the sides (on the contrary) will rise strongly.
DO NOT use convection when baking.

All did not fit on the baking sheet, another form rushes to the rescue.
We take it out of the oven, but do not transfer it to the dish, but quickly
pour the gravy around the apricot.

Into the deepening.
We don't really regret the gravy and generously fill it with the rest of the sugar.

From the heat of the baking sheet, the puffs are simply "caramelized" with gravy
with sugar.

Do not remove the puffs from the baking sheet until it has cooled down.
And then sprinkle with icing sugar.

You don't need to add anything else: no chocolate, no toppings,
nor maple syrup. Everything is in the "fill" itself.
Wonderful, bright taste of apricot with a creamy lemon hint ...
And everything crunches!

Peace and goodness!
Enjoy your meal!

Time for preparing: PT01H00M 1 h.

Estimated Serving Cost: RUB 150

In winter, such pies are a real find! They are prepared very simply and quickly, from products that are always at hand. My puff pastry, like many housewives, always lies in the freezer, and canned apricots are in almost every family in the form of preservation. Last year we had no season, so I bought ready-made apricots in syrup.

To make apricot puff pastry pie, prepare the products according to the list. Defrost the dough first, open the jar with apricots, drain the syrup, dry them a little.

Sprinkle flour on the baking paper, roll out the dough, put it along with the paper on a baking sheet.

Cut the apricots into thin slices and place on the dough.

Chop a handful of nuts with a sharp knife, sprinkle with apricots. For more flavor and aroma, the nuts can be lightly fried in a dry skillet.

Fold the edges of the dough, pinch them. If juice is released from the apricots during baking, it will remain inside the cake, and will not spread over the baking sheet. Bake the apricot puff pastry pie in a preheated oven at 190 degrees under the top grill for 20 minutes. If desired, brush the edges of the dough with a beaten egg.

Cool the finished pie, sprinkle with powdered sugar (I have it with cinnamon) and serve with milk, coffee or your favorite tea.