To make airy croissants, a fluffy open pie, or other baked goods, you will need puff pastry. You can get it at any supermarket, but it's much safer to make it yourself. This is considered quite difficult, especially when it comes to the yeast version. However, don't be intimidated! Follow the suggested recipe and you will succeed. A photo will explain all the nuances of the cooking process.

Based on the amount of ingredients specified in the recipe, you can make a puff pastry that is enough to bake a small cake with a diameter of 20 cm and a height of 4 cm or 10 croissants. If necessary, you can proportionally increase the amount of ingredients.

Ingredients

• 1 cup flour (for the base);
• 2 tbsp. l. flour (for layering);
• 3/4 cup flour for rolling (you may need less, much depends on the flour);
• 50 g butter (soft);
• 100 g butter (for crusting, very chilled);
• 5 g dry yeast;
• 1/2 cup milk
• 1 tbsp. l. Sahara;
• 1/2 tsp salt;
• 1 egg.

Preparation:

Heat half a glass of milk in the microwave or on the stove. Pour dry yeast into milk. Stir well. Pour the milk and yeast dissolved in it into a large bowl. Add the rest of the ingredients there: flour, egg, sugar, butter and salt. The dough butter should be soft.

Knead the dough from the ingredients described above. This will be the yeast base. It should be set aside for at least 1 hour, but no longer than 2-3 hours. To prevent the puff pastry from winding up on top, cover it with a towel.

Now let's start preparing the butter for the layer. To do this, take very chilled butter, put it on a plate and add flour to it. The butter should be chopped with a cold knife and mixed with flour until it turns into small crumbs. After that, the plate with flour and butter crumbs should be put into the refrigerator.

When the dough comes up, knead in the required amount of flour so that the mass does not stick to your hands and can be rolled out. Roll the base into a thin pancake on a floured table or board. Remove the plate of butter and flour crumbs from the refrigerator. Separate a small part (1/5 or 1/6 - depending on the area of \u200b\u200bthe rolled dough layer) and distribute it evenly over the rolled dough layer.

Advice for beginners. After removing some of the flour from the plate, put it back in the refrigerator. This is to prevent the oil from melting in the heat. If this is not the first time you are preparing puff pastry at home, you can sandwich and roll it quickly and skillfully, you do not need to remove the plate with flour and butter crumbs every time in the cold.

Fold the dough in half and gently roll it out with a rolling pin. Sprinkle the resulting layer of dough with oil crumbs again. Fold it in half and roll it out again. This is done until the butter and flour crumb ends. When rolling, it is not immediately possible to get the dough of a neat square shape. However, for the first 2-3 layers, this can be achieved by collecting a layer in the shape of a square, as can be seen in the photo.

Homemade puff pastry is ready! It looks beautiful and has at least 32 layers. Now you need to put it in the refrigerator for at least 1 hour. There the dough will cool down and be ready for forming baked goods.

Yeast-free puff pastry

Many women ask themselves the question: "How to make puff pastry without yeast?" Not everyone wants to mess with them, but everyone wants to get an excellent result. The answer to the question is a recipe for yeast-free puff pastry. It can be used to make puffs, croissants or other pastries, both sweet and meat. By making the recipe for puff pastry, you will have a base that is enough for 8-10 palm-sized croissants.

You will need:

• 2 cups of flour;
• 1/2 glass of water
• 1/2 tsp salt;
• 1 tsp lemon juice;
• 200 g butter (very chilled).

Preparation:

Dissolve lemon juice and salt in half a glass of water. Sift the flour into a deep bowl. The sifted flour is saturated with oxygen, and the resulting dough becomes more airy. Collect flour with a slide and make a depression in the center.

Gradually pour water into the well and mix it with flour. Knead the dough in this way. It should not stick too much to your hands and rolling pin so that it can be rolled out. This will be a yeast-free mass, on the basis of which you will need to prepare puff pastry.

Roll the mass into a thin layer. You will need butter to make the layers. Divide the strongly cooled oil into 6 parts. Take them one by one, and put the others in the refrigerator, otherwise they will melt, they will stick to the grater and hands.

Take one part of the oil. Grind it quickly with a grater. Spread the dough over the bed. This is best done with a spoon or cold hands.

Fold the dough in four. Gently roll it out with a rolling pin as thin as possible. Take the second part of the butter, grate it and spread over the dough. Fold the layer in four again and roll it out. Repeat these manipulations until the oil runs out.

Yeast-free puff pastry is ready! Put it in the refrigerator for 1 hour or longer. This must be done so that the mass is sufficiently cooled. After the specified time has passed, you can prepare pastries.

Quick puff pastry

Making puff pastry doesn't necessarily involve the tedious butter-flaking of it. There is a recipe for making it quick and easy. This option is ideal for making khachapuri, samsa or chicken leg bags. Quick puff pastry is elastic and easy to mold. Try to cook it according to the proposed recipe, and many new dishes based on it will open up for you.

You will need:

• 200 g butter (highly chilled);
• 2 cups flour (and some more flour for rolling)
• 1/2 glass of water
• 1 tbsp. l. vinegar (regular or apple cider);
• 1/4 tsp salt.

Preparation:

Put very chilled butter in the bowl in which you are going to knead the dough. Pour flour there. Chop the butter with a knife and stir in the flour. Do this until the mass turns into crumbs.

Gather the mass and lay it out in a slide, as in the photo. Make a depression in the middle of the slide. Dissolve the vinegar and salt in half a glass of water. Gradually pour water into the hole, without stopping chopping the dough. Do this until the mixture is smooth.

The quick homemade puff pastry is ready! Cover with cling film and refrigerate for 1 hour. As you can see, it is quite easy to make puff pastry without spending a lot of time on cooking.

Many people love puffy pastry products, but not all housewives will agree to spend 5-6 hours in the kitchen to prepare a real multi-layer base for delicious homemade baked goods. If there is no time to prepare such a dough mass, but you want to make fragrant croissants or the most delicate Napoleon, a quick recipe for puff pastry will come to the rescue.

How to make quick puff pastry in 15 minutes

To make a flaky dough mass for baking, you need to prepare the main ingredients:

• Butter or margarine - they must be very chilled, because thanks to the pieces of frozen fat formed in the thickness of the dough, numerous layers are formed during baking, making the baking airy and crispy. Before kneading the dough, put it in the freezer for a couple of minutes.
• Chicken eggs - these should also be taken from the refrigerator. In most recipes, only 1 egg is indicated, you can take more if you want, but the excess of egg white makes the dough tough and stubborn.
• Ordinary or mineral water or fermented milk product. The liquid for making puff pastry also needs to be pre-cooled - it is better if the water is not just cool, but ice - this will allow you to achieve maximum layering of the base and prevent the pieces of oil from dissolving.
• Flour - only premium wheat is suitable. It must first be sieved to saturate with oxygen and remove debris.
• Vinegar - definitely added when kneading puff yeast-free dough - it helps to achieve the desired layering. Normal table bite with 6% concentration is suitable. If a recipe requires such vinegar, but you have only 9%, it should be taken 1.5 times less than 6%.

So that during the preparation of quick puff pastry there are no difficulties, you need to remember some important rules:

1. You need to work as quickly as possible, clearly, but carefully so that the butter in the dough structure does not have time to heat up from the heat of the hands.
2. The finished dough mass should be slightly lumpy, and not smooth and homogeneous, therefore it is not recommended to knead the dough for a long time - you just need to collect the butter-flour crumbs into a tight ball.
3. For better layering of baking, the dough base must be kept in the cold for at least half an hour, and preferably 2-3 hours. So that the dough is not saturated with foreign odors, and its surface is not ventilated, the lump of dough is wrapped with cling film or parchment paper.

Classic recipe with margarine

To get a successful instant puff pastry, you need to add the ingredients in a specific order. First, the flour is mixed with a very chilled margarine (you can grate it on a coarse grater or chop it with a knife). Then a mixture of eggs, salt, vinegar and ice water is added to the flour crumbs, after which the dough is quickly kneaded.

Ingredients:

• margarine - 250 g;
• flour - 350 g;
• water - 100 ml;
• chicken egg - 1 pc .;
• table vinegar 9% - 2 tsp;
• salt - a pinch.

Cooking method:

1. Beat an egg into a cup, add salt, vinegar. Shake with a fork until smooth.
2. Add ice water, stir thoroughly, put a cup with the mixture in the refrigerator.
3. Sift flour into a deep bowl, chop slightly frozen margarine in it until large grains.
4. Quickly rub the mixture with your hands into crumbs, make a depression in the center, pour the prepared liquid from the refrigerator into it.
5. Stir the mixture with a spoon so that the flour absorbs all the moisture. Transfer to a work surface, collect into a ball without stirring.
6. Fold the test base in a plastic bag, keep in the cold for half an hour.

Instant puff yeast dough

The big plus of this recipe is that quick puff yeast dough can be frozen, using as needed for several months. From such a base, delicate and crunchy products are obtained, and the filling for them can be made both sweet and salty. Dry yeast is indicated in the recipe, but you can easily replace it with fresh, based on the formula: 3 grams of fresh instead of 1 gram of dry.

Ingredients:

• dry yeast - 8 g;
• water - 1 tbsp.;
• egg - 1-2 pcs.;
• flour - 5 tbsp.;
• margarine - 200 g;
• salt - 1 tsp;
• sugar - 1.5 tbsp. l.

Cooking method:

1. In water heated to 37-40 °, dissolve the yeast with sugar. Leave to ferment for 10-15 minutes.
2. Sift flour, mix with salt and chopped cold margarine. Grind into crumbs.
3. Stir in the egg to the slightly matched yeast base.
4. Put the dry mixture on the table with a slide, make a depression in the center, pour the liquid base there. Knead quickly to a soft, pliable dough.
5. Wrap the dough ball in cling film, place in the cold for 2 hours.

Grandma Emma's Instant Puff Pastry Recipe

The "lazy" recipe for layered baking base from the famous pastry chef Grandma Emma differs in the proportions of the main ingredients. From the puff pastry prepared according to her recipe, you can bake three large pies or many, many delicious, airy, crispy layers with all kinds of fillings. Grandma Emma recommends using butter - with it the baked goods are not only very tender, but also natural, but you can also replace it with margarine.

Ingredients:

• eggs - 2 pcs.;
• salt - 1 tsp;
• butter - 0.8 kg;
• vinegar 6% - 2 tbsp. l .;
• ice water - 1.5 tbsp. (about);
• wheat flour - 1 kg.

Cooking method:

1. Drive eggs into a measuring cup, add salt, pour in vinegar. Beat until smooth.
2. Top up with ice water so that the total volume of liquid is 500 ml. Stir, refrigerate.
3. Pour the sifted flour onto the work surface. Grate the frozen butter on a coarse grater, dipping the piece in flour all the time.
4. Stir the grated butter with flour, collect in a slide. Make a depression in the center, pour in the liquid from the refrigerator.
5. Knead the dough quickly, lifting the mass from different sides to the middle, folding in layers and pressing.
6. Give the finished test base a rectangular shape, fold it into a bag and send it out in the cold for 2-3 hours, or better overnight.

Homemade puff pastry with kefir

A quick layered baking base can also be prepared using a technology similar to the classic recipe for puff pastry. First, the dough mass is kneaded on kefir, then it is rolled out several times, and cold butter is placed in the middle. All this is done within 15 minutes, but due to the sandwiching of balls of dough with fat, the products become multilayered, airy and crispy during the baking process.

Ingredients:

• kefir - 1 tbsp.;
• egg - 1 pc.;
• salt - ¼ tsp;
• flour - 3 tbsp.;
• butter - 250 g.

Cooking method:

1. Pour kefir into a deep bowl, beat in an egg, add salt. Stir with a whisk until smooth.
2. Add the sifted flour in parts, kneading the elastic, pliable dough.
3. Cut cold butter into thin slices, sprinkle with flour.
4. Roll out the dough mass into a layer, spread a third of the oil plates in the center, fold in an envelope, pinch the edges.
5. Roll out again, spread out another third of the butter, fold in an envelope, pinch the edges. Repeat the procedure 1 more time using the remaining oil.
6. Wrap the finished dough with foil, keep in the cold for 1 hour or put in the freezer until requested.

It's good that puff pastry, on the way home from work, can be bought at any store and for dinner you can quickly bake something delicious.

But sometimes you want to pamper yourself and homemade baked goods with your own hands, putting your efforts and soul into it. After all, food cooked with your own hands is always tastier, because it is prepared with love. For puff pastry, few products are needed, it is based on flour, oil and salt. But it takes much more time to prepare it.

True, there are many recipes for puff pastry for a quick hand, so if you do not have free time, you can choose a faster way of cooking. Fortunately, a lot of options are offered - kneading with beer, yeast, water, with the addition of sour cream or cottage cheese.

Puff pastry - food preparation

Puff pastries are always very tender. And to make it even tastier, before kneading the mass, the flour must be sieved so that it is enriched with oxygen. If the dough is made according to the classic recipe, first you need to knead the water with flour, and then roll out the layers, oiling them with margarine or butter.

Recipe 1: Puff pastry

If you make puff pastry according to all the rules, you can't do it in five minutes. This process cannot be rushed. But the result justifies the investment and the time spent. The secret to good puff pastry is to roll it out correctly. The layers should absorb the oil; the dough should not be allowed to break when rolling, otherwise the baking will not turn out to be airy, but sticky and hard. Therefore, you do not need to press hard on the rolling pin; it must be moved smoothly so that the pieces of oil do not break out.

Ingredients: wheat flour - 500-600g, a glass of water (0.25l), salt ¼ teaspoon, butter - 350g.

Cooking method

Mix salt with flour (500g), and leave 100g to powder. Pour in water and 50 g of melted butter. Knead the dough and knead for about a minute. Then put it in a bag or wrap it in plastic and place it in the refrigerator for an hour. Spread the remaining oil to a thickness of about a centimeter.

Cut the dough bun from above deeply with a knife crosswise. Uncover the quarters of the dough like a flower and roll it into layers without touching the middle. You need to put oil on it and close it with rolled petals, wrapping it on all sides. If there is not enough dough to cover the oil, it can be stretched slightly. Sprinkle with flour on top, beat off lightly with a rolling pin and begin to gently roll out into a rectangle of the same thickness. Roll it in one direction. Fold the resulting rectangular layer in three, wrap it in foil and remove for an hour in a cold place. Then make 3-4 more rolls, only in the other direction. Remember to put the dough in the refrigerator after each rolling.

Recipe 2: Puff curd dough

The main secret of making a good dough lies in the cottage cheese: it should be lump-free, soft, tender, but not wet. Then the products will turn out to be more layered and crumbly.

Ingredients: 300g wheat flour, homemade soft cottage cheese - 250g, butter - 150g, salt - on the tip of a teaspoon.

Cooking method

Mix cottage cheese with butter, salt and flour. To make the oil easier to knead, it is necessary to hold it in a warm place so that it becomes pliable and plastic. Then wrap the dough in a film or bag and place in the refrigerator to ripen overnight or for a day. Now you can bake bagels, ears, puffs from it. In its raw form, the dough is stored for 6-7 days in the refrigerator. Or put it in the freezer. And when you need to bake something, you just have to get it out and defrost it.

It was a recipe for early maturing dough. If you want to make the baked goods more layered, then the dough must be rolled out in a different way, sandwiching it not with butter, but with flour. Mix ingredients with less flour. Roll out a thin layer, sprinkle it with plenty of flour, fold it three times and place in the freezer for 5-10 minutes. Then roll out again, sprinkle with flour, roll up and into the freezer. In total, this must be done 3 times. If there is no freezer, you can put it in the refrigerator for half an hour. The main thing is that the oil hardens, and the dough does not stick and roll out well.

Recipe 3: Puff yeast dough-early ripening

Despite the fact that the dough is yeast, it is made quite quickly. Instead of fresh yeast, you can use regular dry yeast. For the required amount of 70 g of fresh yeast, you need to take about 23-25 \u200b\u200bg of dry.

Ingredients: wheat flour - 500g, butter margarine - 400g, sour cream - 100g, 2 yolks, granulated sugar - 1 tablespoon, a stick of fresh yeast - 70g, ½ tsp. salt, half a glass of milk.

Cooking method

Dissolve yeast with sugar in warm milk, adding 1 tbsp. l flour. Leave the leaven in a warm place to revive the yeast.

At this time, mix the flour with salt. Chop the margarine with a knife, adding flour until crumbs form. Transfer the mass to a wide bowl. In a plate, mix yolks with sour cream, pour into crumbs, continuing to chop with a knife. Add yeast starter and knead the dough. It should be soft enough, at the same time not sticky to your hands. You can add a little more flour if necessary. Then chop the dough with a knife and immediately you can start forming products and bake cake cakes, bagels, cookies. Or, rolled into a ball and wrapped in plastic, put in the refrigerator.

Recipe 4: Beer Puff Pastry

Products made from such dough are tender and fragile. They melt in your mouth by themselves. You can make sticks, cookies, cakes, bagels. The highlight of the recipe is the moment at which the flour is mixed not with cold margarine, but with hot melted, the dough is, as it were, brewed.

Ingredients: 250g margarine, 4 glasses of wheat flour, half a glass of light beer.

Cooking method

Melt margarine until hot and pour into flour. Stir, add beer. First, you can mix with a spoon, and then knead the mass thoroughly with your hands. Roll up the bun, flatten it and place it in the freezer, wrapping it in a bag or plastic wrap.

Defrost the frozen dough, roll it out thinly, try to make a rectangle. Then fold in three - put one end over the middle and cover with the other end. Fold the resulting folded strip again to form a square, roll out thinly and cut the desired shape, bake until light golden brown.

Puff pastry - useful tips from experienced chefs

To make the puff pastry easier to roll out, you can use a wine bottle filled with cold water instead of a rolling pin.

Before baking, a baking sheet is not greased with oil, but moistened with cold water. The dough is always placed only in a well-preheated oven.

It's good that puff pastry, on the way home from work, can be bought at any store and for dinner you can quickly bake something delicious.

But sometimes you want to pamper yourself and homemade baked goods with your own hands, putting your efforts and soul into it. After all, food cooked with your own hands is always tastier, because it is prepared with love. For puff pastry, few products are needed, it is based on flour, oil and salt. But it takes much more time to prepare it.

True, there are many recipes for puff pastry for a quick hand, so if you do not have free time, you can choose a faster way of cooking. Fortunately, a lot of options are offered - kneading with beer, yeast, water, with the addition of sour cream or cottage cheese.

Puff pastry - food preparation

Puff pastries are always very tender. And to make it even tastier, before kneading the mass, the flour must be sieved so that it is enriched with oxygen. If the dough is made according to the classic recipe, first you need to knead the water with flour, and then roll out the layers, oiling them with margarine or butter.

Recipe 1: Puff pastry

If you make puff pastry according to all the rules, you can't do it in five minutes. This process cannot be rushed. But the result justifies the investment and the time spent. The secret to good puff pastry is to roll it out correctly. The layers should absorb the oil; the dough should not be allowed to break when rolling, otherwise the baking will not turn out to be airy, but sticky and hard. Therefore, you do not need to press hard on the rolling pin; it must be moved smoothly so that the pieces of oil do not break out.

Ingredients: wheat flour - 500-600g, a glass of water (0.25l), salt ¼ teaspoon, butter - 350g.

Cooking method

Mix salt with flour (500g), and leave 100g to powder. Pour in water and 50 g of melted butter. Knead the dough and knead for about a minute. Then put it in a bag or wrap it in plastic and place it in the refrigerator for an hour. Spread the remaining oil to a thickness of about a centimeter.

Cut the dough bun from above deeply with a knife crosswise. Uncover the quarters of the dough like a flower and roll it into layers without touching the middle. You need to put oil on it and close it with rolled petals, wrapping it on all sides. If there is not enough dough to cover the oil, it can be stretched slightly. Sprinkle with flour on top, beat off lightly with a rolling pin and begin to gently roll out into a rectangle of the same thickness. Roll it in one direction. Fold the resulting rectangular layer in three, wrap it in foil and remove for an hour in a cold place. Then make 3-4 more rolls, only in the other direction. Remember to put the dough in the refrigerator after each rolling.

Recipe 2: Puff curd dough

The main secret of making a good dough lies in the cottage cheese: it should be lump-free, soft, tender, but not wet. Then the products will turn out to be more layered and crumbly.

Ingredients: 300g wheat flour, homemade soft cottage cheese - 250g, butter - 150g, salt - on the tip of a teaspoon.

Cooking method

Mix cottage cheese with butter, salt and flour. To make the oil easier to knead, it is necessary to hold it in a warm place so that it becomes pliable and plastic. Then wrap the dough in a film or bag and place in the refrigerator to ripen overnight or for a day. Now you can bake bagels, ears, puffs from it. In its raw form, the dough is stored for 6-7 days in the refrigerator. Or put it in the freezer. And when you need to bake something, you just have to get it out and defrost it.

It was a recipe for early maturing dough. If you want to make the baked goods more layered, then the dough must be rolled out in a different way, sandwiching it not with butter, but with flour. Mix ingredients with less flour. Roll out a thin layer, sprinkle it with plenty of flour, fold it three times and place in the freezer for 5-10 minutes. Then roll out again, sprinkle with flour, roll up and into the freezer. In total, this must be done 3 times. If there is no freezer, you can put it in the refrigerator for half an hour. The main thing is that the oil hardens, and the dough does not stick and roll out well.

Recipe 3: Puff yeast dough-early ripening

Despite the fact that the dough is yeast, it is made quite quickly. Instead of fresh yeast, you can use regular dry yeast. For the required amount of 70 g of fresh yeast, you need to take about 23-25 \u200b\u200bg of dry.

Ingredients: wheat flour - 500g, butter margarine - 400g, sour cream - 100g, 2 yolks, granulated sugar - 1 tbsp, a stick of fresh yeast - 70g, ½ tsp. salt, half a glass of milk.

Cooking method

Dissolve yeast with sugar in warm milk, adding 1 tbsp. l flour. Leave the leaven in a warm place to revive the yeast.

At this time, mix the flour with salt. Chop the margarine with a knife, adding flour until crumbs form. Transfer the mass to a wide bowl. In a plate, mix yolks with sour cream, pour into crumbs, continuing to chop with a knife. Add yeast starter and knead the dough. It should be soft enough, at the same time not sticky to your hands. You can add a little more flour if necessary. Then chop the dough with a knife and immediately you can start forming products and bake cake cakes, bagels, cookies. Or, rolled into a ball and wrapped in plastic, put in the refrigerator.

Recipe 4: Beer Puff Pastry

Products made from such dough are tender and fragile. They melt in your mouth by themselves. You can make sticks, cookies, cakes, bagels. The highlight of the recipe is the moment at which the flour is mixed not with cold margarine, but with hot melted, the dough is, as it were, brewed.

Ingredients: 250g margarine, 4 glasses of wheat flour, half a glass of light beer.

Cooking method

Melt margarine until hot and pour into flour. Stir, add beer. First, you can mix with a spoon, and then knead the mass thoroughly with your hands. Roll up the bun, flatten it and place it in the freezer, wrapping it in a bag or plastic wrap.

Defrost the frozen dough, roll it out thinly, try to make a rectangle. Then fold in three - put one end over the middle and cover with the other end. Fold the resulting folded strip again to form a square, roll out thinly and cut the desired shape, bake until light golden brown.

To make the puff pastry easier to roll out, you can use a wine bottle filled with cold water instead of a rolling pin.

Before baking, a baking sheet is not greased with oil, but moistened with cold water. The dough is always placed only in a well-preheated oven.

Before starting to master complex baking, a novice hostess should study 5 simple recipes with ready-made puff pastry, among which there are puffs, cookies, pies and rolls. The easiest way to learn how to cook different dishes is by using photo or video recipes. In addition, you can experiment with the types of fillings and spices to make your dish special.

What can be made from puff pastry

This type of puff pastry is the basis for dishes of different nations due to its fine structure and pleasant crunch. Store-bought product is more often used for sweet pastries, although it is also suitable for making pies with salty filling. The following types of confectionery are prepared from it:

• cakes;
• pies;
• biscuits;
• tubules;
• croissants;
• buns;
• rolls.

From yeast

The finished dough with yeast has a characteristic sour taste. Products made from it after cooking are more lush and tasty. They make buns and savory meat and fish pies well. Unlike the unleavened version, the layers here are several times less, they do not turn out to be so light and crispy, but the number of calories is slightly less.

From yeast-free

An unleavened or yeast-free product is more commonly used to make sweet confectionery. Tongues, corners and puffs are crispy and tastier because of the thin layers. However, for those who are trying to adhere to proper nutrition, it is better to refrain from using such delicacies - the product turns out to be more caloric due to the fact that it contains more oil.

Recipes with ready-made puff pastry

When you urgently need to cook something, different recipes from ready-made puff pastry become a real lifesaver. Beginners will be helped by the recommendations of experienced chefs:

1. Pre-defrost the dough in the microwave or leave it on the table 2-3 hours before cooking.
2. After thawing, yeast dough should be kept warm for at least 1 hour.
3. Before cooking anything, carefully roll out the dough into a thin layer.
4. Puff pastry is best baked on top of a sheet of oiled parchment paper. The puffs often burn on a baking sheet.
5. Products can be filled with any ingredient, both sweet and savory.
6. During the final stage, the filling is placed, the product is placed in a hot oven. The average baking temperature is 180-220 degrees.
7. If you use meat filling, the cooking time is increased.

Puff pastry stuffed

• Time: 45 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 180 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

You can prepare a dish from ready-made puff pastry with any salty or sweet filling - vegetable, cottage cheese, fruit, meat, egg, so long as it does not blur after the dish has cooled down. The simplest version of a pastry made from such a dough is an apple roll with cinnamon. With its simplicity, the dish can decorate any table. For it, a yeast type of product is used.

Ingredients:

• package of ready-made dough in a roll - 500 g;
• apples - 400 g;
• butter - 50 ml;
• icing sugar - 100 g;
• vanilla sugar - 1 sachet.

Cooking method:

1. Unfold the roll, flatten slightly with a rolling pin.
2. Peel and chop the apples.
3. Mix with half the icing sugar and cinnamon.
4. Put the apples in the middle of the layer, gently roll into a roll, pinch the edges.
5. Cut into portions and place on a baking sheet.
6. Bake for 30 minutes.

Pie

• Time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 250 kcal / 100 g.
• Purpose: for dinner.
• Cuisine: Azerbaijani.
• Difficulty: easy.

You can also choose different fillings for this type of baking, such as a cake made from ready-made puff pastry. Meat samsa, formed in the form of a pie, is very tasty. This is a dish from Azerbaijani cuisine. It is very simple to prepare, even a hostess with minimal culinary skills can handle it, but it looks festive. The main secret of success is the exact adherence to the recipe.

Ingredients:

• dough - 500 g;
• minced pork and beef - 500 g;
• onions - 4 pcs.;
• hard cheese - 200 g;
• a mixture of spices (coriander, pepper) - 3 g;
• butter - 50 g;
• salt - 2 g;
• green onions, dill - 1 bunch.

Cooking method:

1. Roll out the dough (yeast or yeast-free) into a layer 5 mm thick.
2. Finely chop greens and onions, mix with minced meat and spices.
3. Put the dough in a round shape, form the sides.
4. Put the minced meat on top, sprinkle with grated cheese.
5. Cover with a second layer on top, gently pinch the edges.
6. Let the oven heat up to 180-200 degrees.
7. Put the samsa dish in the oven, bake for 25 minutes.

Buns

• Time: 35 minutes.
• Servings Per Container: 7 Persons.
• Calorie content: 150 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

A collection of recipes made from ready-made puff yeast dough would be incomplete without mentioning buns. This option will help out in a situation when you need to bake something urgently for tea. The dish is prepared very quickly, it turns out delicious and aromatic. Before making yeast dough buns, you need to take the bag out of the freezer in advance, and then put it in a cup, placing it in a warm place so that the product doubles in size.

Ingredients:

• icing sugar - 50 g;
• yolk - 1 pc.;
• butter - 50 g;
• dough - 500 g.

Cooking method:

1. Roll out the dough to 3 mm.
2. Melt the butter, grease the layer.
3. Roll the dough into a tight roll, pinch the edge.
4. Cut into portions, 8-10 cm long.
5. Make a cut in the middle of each piece with a knife so that it does not reach the edge.
6. Expand the slit to make a "heart".
7. Line the buns on parchment paper.
8. Brush with yolk, sprinkle with powder.
9. Bake for 25 minutes.

Puff tongues

• Time: 25 minutes.
• Servings Per Container: 12 Persons.
• Calorie content: 120 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

In the 5 simplest recipes with ready-made puff pastry, it is imperative to include the preparation of tongues. This type of quick baking got its name because of the similarity to the real language. Puffs are prepared in an elementary way - you only need purchased puff pastry without yeast, sugar, oven and a few minutes. Some gourmets prefer to sprinkle ready-made cakes with salt, then they can be used as a snack for beer.

Ingredients:

• dough in a roll - 700 g;
• sugar - 400 g

Cooking method:

1. Expand the roll, roll the layer with a rolling pin, to a thickness of 5 mm.
2. Cut into small pieces with a knife, round the edges of the dough strips.
3. Sprinkle sugar on top.
4. Put on a baking sheet, put in the oven.
5. Bake for 15-20 minutes.

Biscuits

• Time: 35 minutes.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 130 kcal / 100 g.
• Purpose: for an afternoon snack.
• Cuisine: Russian.
• Difficulty: easy.

Ears of this type of yeast-free dough are a variant of classic baked goods. The treat is suitable for baby food, because it does not contain allergy-causing foods. Children enjoy eating crispy cookies with cocoa or warm milk. Before making puffs from the finished puff pastry, you need to wait until all the ingredients have warmed up to room temperature and only then start baking.

Ingredients:

• dough - 500 g;
• sugar - 500 g;
• water - 100 g;
• cocoa - 1 tbsp. l.

Cooking method:

1. Boil water, add sugar.
2. Cook until the liquid is halved in volume.
3. Pour in cocoa, cool to room temperature.
4. Roll out the layer into a rectangle 3 mm thick and 15 cm wide.
5. Roll the layers of dough from the edges to the middle, cut into 1 cm wide pieces.
6. Put on a baking sheet, put in the oven for 15 minutes.
7. Remove, cover with glaze while homemade puffs are still warm.

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