step by step recipe with photo

Ready-made puff pastry will always help out when you need to quickly make some muffin for tea, and time to fiddle with yeast dough or sand dough No. Puff base gives a lot of room for culinary imagination. Would you like to make a sweet or savory cake, pies or buns, puffs or pizza? Take puff pastry. Well, if time permits, make it yourself at home. We will use the store and bake puff ears.

Ingredients

• 1 pack of ready-made puff without yeast dough
• sugar (to taste)
• 2 tbsp. l. liquid natural honey

Cooking

1. We take out the dough from freezer and let it rest for a while at room temperature. You can't remove the wrap. The only thing is to make sure it doesn't melt completely. 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 rollable, put the sheet on the work surface, stretch it with your hands or roll it out with a rolling pin. It is better to take the dough, which comes in one large layer. Sprinkle sugar on it and crush it with a rolling pin.

2. Keep in mind, puff pastry does not have any pronounced taste, neither sweet nor salty, simply put, it is tasteless, so if you want the 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 are dealing with the remaining dough, it will just heat up. We cover the baking sheet with baking paper and lay out the ears-semi-finished products on it.

Puff ears recipe with photo

Probably, at least once you bought cookies from the store in the store. puff pastry. So unpretentious, but very tasty, it's hard to tear yourself away - just like seeds! You can grind half a vase of these ears for tea in the evening ... So, looking at their design, I have been thinking for a long time: after all, puff ears with sugar are a simple recipe, in theory, they can be easily baked at home. So it is - making puff ears turned out to be very simple!

Ingredients:

Puff pastry 0.5 kg;
- sugar - 2-3 tablespoons.

How to cook puff ears with sugar:

Defrost puff pastry at room temperature until soft. It is advisable to unpack the dough and put it on cling film, so it will thaw faster and not stick to the table.

Sprinkle the dough with sugar.

Roll up one end of the pastry to the middle.

Then fold the second edge in the same way.

And cut into slices half a centimeter thick.

Get the same "ears"! If they turn slightly when cutting, it’s not a problem - we’ll fix it and decompose it into parchment paper on the contrary.

Bake at 200-220C until golden brown, how long it takes depends on your oven. You need to look at the type of cookies so that it exfoliates well, becomes golden and does not dry out to a solid state.

Pour the finished puff ears into a plate.

And we invite everyone to drink tea with delicious homemade cookies puff ears!

And if you make it not from store-bought, but from homemade puff pastry, it will be even better. But this is a different recipe.

Dear sweet tooth, be sure to adopt this uncomplicated recipe for an incomparable home baking using ready-made ! Our today's gastronomic project is cookies Puff ears with sugar - made from yeast-free semi-finished dough, which today can be bought at any supermarket. Using my step-by-step recipe with a photo, even a novice hostess can cook such a delicacy at home in the 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. By the time the puff pastry is formed, it should be in a thawed state. We spread the dough ready for work on a large board and roll it into a layer thinner. At the same time, turn on the oven. We leave the temperature regime at a point of 190 degrees.

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

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

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

Here we have such a double roll. Lightly press it down.

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

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

Lubricate the ears-hearts with shaken chicken yolk.

Sprinkle the remaining sugar on top. That's all, left prepared puff pastry just put it in the oven for 20 minutes.

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

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

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

Recipe categories

The ratio of water and ingredients in soups must be precisely balanced. At the same time, during cooking, you can neither pour out nor add liquid - both significantly worsen the taste. For one serving of soup, usually 2 glasses of water are taken on the basis that part of it will evaporate. You can’t let the dish boil, 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.
• Sugar

How to make puff pastry ears

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

Dust the dough with flour. Using a rolling pin, roll out the dough, stretching the edges of the cross and leaving more dough in the middle. Put the margarine in the center, close it by folding the dough vertically and horizontally.

Start rolling out the dough into a rectangle. Don't forget to dust the dough with flour the next time you roll it. The dough should be three times as long as the width: fold 1/3 of the dough from one side and 1/3 from the other. Turn the dough over on the other side, roll out again and repeat the procedure. Cover the dough with cling film and leave for 20 minutes.
Repeat the folding procedure twice (roll, fold, flip, fold and rest for 20 minutes). Freeze for 8-24 hours.

Divide the dough into 2 parts. Roll each into a rectangle 3 mm thick. Dust your work surface and dough with sugar. Lightly run the rolling pin over the dough so that it "captures" the sugar.

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

The second portion of the dough can be sprinkled with cinnamon.

Cool the baked puff ears, you can serve.

Delicious recipes
Delicious recipes Recipe headings The ratio of water and ingredients in soups must be precisely balanced. At the same time, during cooking, you can neither pour out nor add liquid - then

Source: kniga-vkusa.ru

Flour sweets from puff pastry

Puff horn “Lakomka”, 65g

Ingredients: Puff pastry "Bakehouse" yeast Homemade; filling (chocolate confectionery paste).
Valid for 36 hours - without packaging, 72 hours - packed.

TU BY 190233409.011-2014 RC BY 190233409.059-2015

Puff bar with nuts, 65g

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

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

Puff pastry "BakeHouse" Homemade; processed pasty product "Khutorskoy" "Julienne with chicken and mushrooms" ppm fat 50%; sesame.
Validity: 5 days. Storage conditions at (4 ± 2) °C.
TU BY 190233409.011-2014 RC BY 190233409.062-2015

Puffed ears, 50g

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

Minsk puff tongues, 50g

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

Curl with cinnamon, 70g

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

Belarusian puff with cheese and spices flavor, 65g

Ingredients: Puff pastry "Bakehouse" Homemade; processed product "Khutorskoy" with spices ppm fat 50%; sesame.
Good for 5 souks. Storage conditions at (4 ± 2) °C.
TU BY 190233409.011-2014 RC BY 190233409.061-2015

Flour sweets from puff pastry
Flour sweets from puff pastry Puff pastry “Lakomka”, 65g Ingredients: Puff pastry “BakeHouse” yeast Homemade; filling (chocolate confectionery paste). Best before 36 hours - without packaging, 72 hours.

Source: test.sitestructor.com

Puff Ears

Puff ears recipe

Fans of puff pastry will definitely like the ears. The more you roll out the dough and fold, the tastier the product will turn out. There must be many layers. You will also need to chill the dough a couple of times. The ears are not baked for long - about 20 minutes. Then it will be possible to turn them over and bake on the other side for another 5 minutes. At the end, the finished ears are sprinkled with a mixture of sugar and cinnamon. You can sprinkle the ears with sugar in the middle of baking so that it caramelizes a little 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 cinnamon

Cooking puff ears recipe with photo

Grind the butter into small cubes, put them on a plate and put them in the refrigerator. At this time, add a little salt and water to the flour sifted through a sieve.

When the mass is mixed, remove the butter from the refrigerator and immediately add to the flour. When the dough is kneaded, roll it into a layer of small thickness. Wrap the opposite edges of the dough so that their side parts touch, but do not overlap. The edges that did not fold - also connect so that they fit together. And do this for as long as the dough will give in to folding. This is how puff pastry is made. And the more layers, the tastier it will be. Roll out the folded piece of dough into a thin layer and repeat the folding procedure.

See also: Puff pastry boats

Again, send the folded piece of the base for the ears to the freezer for half an hour to cool it. Remove the dough from the refrigerator, roll it out and fold it again - do this 4 times. Before the last two times, put the dough in the freezer for another half an hour.

Set the oven temperature to 200 degrees. Now roll out the dough and connect its edges for the last time. Roll out the layer folded several times. Start twisting 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, place the products on it and cook in a preheated oven for 20 minutes. Combine sugar and cinnamon and crush the prepared ears with this mixture. Enjoy with a cup of coffee or tea!

Puff Ears
Puff ears Puff ears recipe Lovers of puff pastry will definitely like the ears. The more you roll out the dough and fold, the tastier the product will turn out. Must be

Source: gotovimvkusno.me

How to cook cookies ears and bows from puff pastry with sugar?

“Flagella” and “Bows” from puff pastry

My favorite pastry is puff pastry. Everything or almost everything can be baked from it, and most importantly, you don’t have to worry whether it will work out or not, as with other types of dough. And so I decided to offer two types of pastries - these are “Flagella” and “Bows” from puff pastry. And the recipes were offered to us on the site: allrecipes. ru and we will use and try to cook these delicious products.

Puff pastry with cinnamon

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

Defrost the dough for about 30 minutes at room temperature. From the proposed amount of text, 5 servings are obtained.

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

Cut the dough into 3 parts and cut along and across into strips of about 2.5 cm. Holding the opposite ends, make a turn, twisting the strip with a flagellum in a spiral. Lay out 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, with a side of 10 cm 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 a little from the edge. Wrap the notched part 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 brush with honey or jam.

The taste of homemade cakes always compares favorably with the taste of purchased delicacies. After all, making a cake or cookies for relatives and friends means not only mixing the ingredients in the right proportion, but also putting your soul into it. Then homemade pie 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 directly opposite opinions regarding puff pastry. Some housewives consider it very difficult to work with, since it takes time for it to “strengthen”, to reach the desired state. Others, on the contrary, prefer to make all pastries from puff pastry, because in their case you don’t have to worry about whether it will fit or not, as is the case with yeast. Be that as it may, both those and others admit that puff pastry cookies are delicious and, surprisingly, there is never too much of it.

Among the main advantages of a puff pastry variety are:

• versatility (the recipe is the same for both sweet and savory fillings);
• puff pastry is delicious even without additives;
• short cooking time (about 20 minutes, depending on the filling);
• gentle, 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 butter slightly salted butter;
• 50 g of milk;
• ½ cup granulated sugar;
• ¼ dessert spoon of salt;
• 2 eggs;
• 3 art. sifted flour.
• These proportions of products are calculated for 0.5 kg of dough.

Cooking:

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

Ingredients:

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

Cooking:

From puff pastry - unlike yeast - it is easy to make pastries of an interesting shape. For example, in the form of bows. Not only delicious but also beautiful cookies will decorate any feast.

Ingredients:

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

Cooking:

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

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

The only feature of puff pastry baking is that the more watery the filling, the longer it takes to cook. Also, if you chose a not-so-sweet topping, sprinkle some sugar into it - this way you will set off the fresh taste of the dough.

Do you think that only complex pastries are successful from puff pastry: cakes, puffs, pastries? And here it is not. From the usual packaging of this product, in just a matter of minutes, you can cook quite decent pastries for tea, for example, puff bows.

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

Cooking

So, take the dough out of the freezer and leave it to defrost. If the temperature in the kitchen is high, it will melt very quickly. The main thing is not to let it spread 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 warm up to maximum.

We lay out the puff layer on the table, cut into small squares or strips and twist them.

How to cook cookies ears and bows from puff pastry with sugar?
How to cook cookies ears and bows from puff pastry with sugar? “Flagella” and “Bows” from puff pastry My favorite pastry is puff pastry. Everything or almost everything can be baked from

Source: recipen.ru

Puff pastry with sugar. Cookies made from puff pastry. Berlin puff pastry.

Popular among many housewives involved in baking is ears cookies. The delicacy is distinguished by a crumbly crispy texture, made from puff pastry and sprinkled with sugar. Great option serving treats with tea or coffee is useful both for guests and for everyday pampering of households with delicious products.

How to make puff pastry cookies

The easiest way to make puff pastry cookies, which is sold ready-made, on the shelves of any store. It is worth starting cooking with defrosting, easy rolling and shaping 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. Cookies will be baked in the oven at a high temperature of 200-220 degrees for about 15 minutes.

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

After approaching the dough, it must be thoroughly kneaded, 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 form products - cut with a glass, tear off strips or use special molds.

Puff pastry can also be made with a yeast-free base, which will require eggs, margarine, cold water, flour and slaked soda. Margarine should first be 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 your hands, if necessary, add flour to it, but without diligence - the mass cannot be steep and stick to your 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 into an envelope again. The process is repeated a couple more times, after which you can sculpt cookies from the resulting base. If necessary, the dough is frozen, and thawed for 1.5-2 hours before cooking. You can prepare a mass for the future, so that each time you do not do it, but use the finished one.

Puff pastry cookies - recipes with photos

There are a wide variety of puff pastry cookie recipes that help cooks to feed the family tasty and satisfying pastries. An option for beginners in the culinary world would be to use a ready-made base, form cookies with sugar or berry jam. Professionals can master any complicated recipe puff pastry, including a filling of cottage cheese, raisins, poppy seeds or nuts. Unsweetened cookies can also be prepared - with cheese, sesame seeds or spices to use as a snack for alcohol.

Puff pastry ears with sugar

• Cooking time: 1 hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 241 kcal.
• Purpose: for dessert.
• Cuisine: author's.

Sugared puff pastry ears are a classic treat loved by adults and children. The simplest recipe involves using only granulated sugar as an addition 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 the milk, salt, mix with softened butter. Beat with a mixer.
2. Pour flour, quickly knead the mass, roll out, fold in four times.
3. Repeat the process, leave to cool for 40 minutes.
4. Form layers, apply sugar, stack on top of each other. Roll out 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 on a beautiful plate.

Yeast Puff Pastry Cookies

• Cooking time: half an hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 259 kcal.
• Purpose: for dessert.
• Cuisine: author's.

Cookies made from puff pastry will turn out with a taste reminiscent of cakes. The secret of its manufacture lies in delicious stuffing from 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 you can cook pastries in half an hour. It is best served hot with cocoa or tea.

• puff pastry - 450 g;
• butter - 50 g;
• condensed milk - 150 ml;
• biscuits 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 out, cut out cookies, put 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.
• Number of servings: 6 persons.
• Calorie content of the dish: 248 kcal.
• Purpose: for dessert.
• Cuisine: author's.

To make puff pastry cookies with jam, it is better to take a ready-made base and a non-liquid filling. Suitable berry confiture, jam from apples or raspberries. For a more sophisticated taste, 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 during baking and does not leave smudges.

• puff pastry - 0.4 kg;
• eggs - 1 pc.;
• thick jam - 10 ml;
• corn starch - 10 g;
• powdered 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 with a brush.
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.

Cookies from ready-made puff pastry

• Cooking time: half an hour.
• Servings: 10 persons.
• Calorie content of the dish: 242 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Cookies from ready-made puff pastry are prepared very quickly, because there is no need to spend time rolling and forming layers. It remains only to get it out of the freezer in advance so that it becomes supple and elastic. You can form the usual ears, bows, stripes or cut curly cookies. Sprinkled with sugar on top, they will become a favorite quick treat for all children. The puff pastry cookie recipe is below.

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

1. Defrost the dough, sprinkle with sugar, roll up a tight roll to the middle.
2. Repeat with the second edge, cut into slices five millimeters thick.
3. Line a baking sheet with parchment, lay the ears on top of it, straighten the edges.
4. Bake at 210 degrees for 15 minutes until the cookies are golden but not dry.

Puff pastry cookies with cottage cheese

• Cooking time: half an hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 253 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Puff pastry cookies with cottage cheese will turn out tender and fluffy due to the use of the original filling. Beginners can try baking quick puffs from ready dough, and it will be easy for professionals to knead the base on their own. Soft creamy filling of cottage cheese flavored with raisins, lemon zest and vanillin will be distinguished by a pleasant aroma and excellent taste.

• puff pastry - 0.45 kg;
• country 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 protein from the yolk, combine cottage cheese, sugar, vanillin, yolk, starch, steamed raisins and peeled lemon zest.
2. Defrost the dough, roll out, divide into squares. Lubricate the edges with protein, put the filling in the center.
3. Fold in a triangle, squeeze the edges, go over them with a fork or knife and form cuts.
4. Put the products on a baking sheet, brush with beaten yolk, bake for 20 minutes at 200 degrees.

Yeast-free puff pastry cookies

• Cooking time: 1 hour.
• Servings: 12 persons.
• Calorie content of the dish: 217 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Biscuits made from puff pastry without yeast are less caloric compared to using a yeast base, it acquires new taste and lightness of texture. Next recipe will help to understand the principle of making a pleasant quick baking in the form of roses, where the filling is red ripe apples and powdered sugar with cinnamon. A spicy delicacy will be appreciated by everyone who has tried it.

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

1. Cut the apples into four parts, cut the seeds, cut into thin slices.
2. Boil water, sweeten, lay out apple slices. Boil for two minutes, drain the liquid.
3. Defrost the dough, roll out thinly, cut into strips 3 cm wide and 25 cm long.
4. Lay five apple slices on each strip, overlap so that they protrude a third of the length beyond the edge of the dough. Fold the tubes, bend 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.
• Number of servings: 8 persons.
• Calorie content of the dish: 238 kcal.
• Purpose: for dessert.
• Cuisine: author's.

Puff pastry cookies with apples will turn out fragrant and tender due to the use of a delicious filling. She is served with sweet fruits with soft pulp, pronounced aroma. To enhance it, you can supplement apples with cinnamon or vanilla, walnuts or cottage cheese with sour cream. Before serving, sprinkle the resulting pastry with powdered sugar to make it even sweeter.

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

1. Mix flour, salt, water and a third of the softened butter, roll out a layer of 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, refrigerate for 15 minutes.
3. Roll out, fold in half, put away for two hours.
4. Roll out, cut out cookies.
5. Lay out the filling of thinly sliced ​​apples and steamed raisins.
6. Bake for half an hour at 180 degrees, sprinkle with powdered sugar.

Filled puff pastry

• Cooking time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 274 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Puff pastry cookies stuffed with raisins and jam will turn out very sweet, but appetizing. It is good to serve it for breakfast with hot tea or coffee to get a boost of energy for the coming day. You can take any jam - apple, cherry or plum, and so that it does not flow out of the finished baking, 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;
• powdered sugar - 30 g;
• cinnamon - 15 g;
• eggs - 1 pc.

1. Defrost the dough, roll it out, divide it in half, cut out mugs with a glass.
2. Cover a baking sheet with baking paper, lay out the circles.
3. Lubricate with a beaten egg, you can add a little sugar to it.
4. From the second half of the dough, cut circles with a hole in the middle, put them on top of the blanks on a baking sheet, brush with egg.
5. Fill with jam soaked in brandy with raisins, 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: 14 persons.
• Calorie content of the dish: 251 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Puff pastry bows with sugar look extraordinarily attractive and appetizing. Their thin crunchy texture with beautiful grains of sugar melts in the 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 out to half a centimeter thickness, cut into rectangles.
2. Form bows - twist the rectangle in the center, pierce in several places with a knife to prevent swelling during baking.
3. Lubricate 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

• Cooking time: 4 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 246 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: difficult.

Berlin puff pastry cookies are considered real culinary masterpiece. Not everyone can repeat the production of such a gastronomic delight, but detailed recipe will help to do it. Such pastries are distinguished by a fine texture, a surface filled with shiny sugar icing with hints of lemon sourness. curd dough gives 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.;
• powdered sugar - a glass.

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

Puff tongues with sugar - cookies familiar to everyone since childhood. This recipe is suitable even for those for whom the gates to the realm of cooking are still closed, that is, the most lazy housewives, men and adolescent 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 crazy delicious pastries you are guaranteed. As they say, everything ingenious is simple!

Ingredients

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

How to cook puff tongues with sugar 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) is divided with a knife into rhombuses or rectangles.

All your actions must be quick so that the dough does not have time to warm up to room temperature, as the products in the oven will not rise well or lose their “puffiness”. 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 an egg with a pastry brush.

A beaten egg can be replaced with strong brewed black tea. Thanks to the lubrication with tea, puff pastry will acquire an appetizing tan in the oven.

Lay the dough pieces on a baking sheet lightly dusted with flour. Cover the puff tongues with brown sugar in a thin layer. You can use baking paper for insurance, in this case, the puff pastry will definitely not stick to the baking sheet. Remember to leave 2-3 cm between the puffs so that they do not stick to each other during baking.

You can cook from ready-made puff pastry (recipe at the link). Take note!

We heat the oven to 190 C and send the tongues to bake. This is how puffs are prepared quickly and simply, 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 cookies increase several times in height and become ruddy.

You can serve puff tongues with sugar warm or cold. They are good with tea and compote.

Treat your family to puff tongues for breakfast, or take the kids with you for a workout or a walk in the park. Despite the fact that they are made from puff pastry, the tongues are hearty and can easily replace a sandwich without forcing the child to eat a pack of harmful store-bought crackers.

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

Remember how at school during recess we ran to the cafeteria and bought puffs sprinkled with sugar. And at the lesson, hiding from the teacher, they pinched off a thin piece of dough and put it in their mouths ... Mmmmm .... most delicious treat 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 pan

How to cook puff tongues:

Pour the flour into a sieve in small portions and sift into a medium and small bowl. Attention: 200 grams of the component must be poured into the first container, and 50 grams into the second. This process will allow us to saturate the flour with oxygen, 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 cut it into several pieces with a knife. Then move the pieces to a clean saucer and set aside to come to room temperature.

Pour the salt solution into a medium bowl with flour and mix everything thoroughly with a tablespoon. Attention: you can also knead the dough with clean hands. Sprinkle some flour if necessary.

Knead the dough until it starts to stick out of your hands and becomes dense in consistency. It will take approximately the time 15 minutes. 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 .

Meanwhile, prepare the butter mixture. To do this, place soft pieces of butter in a small bowl with flour.

Using a tablespoon or clean hands, mix everything thoroughly until it forms homogeneous mass. 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, free it from the package and put it on the kitchen table, crushed 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 take it out of the fridge butter dough and smear it with a tablespoon 2/3 of the surface of the cake, without reaching the edges of about by 1 centimeter .

Now we wrap the layer with an envelope. To begin with, the empty part, and after - the dough with the oil mixture.

Press the edges with your fingers and carefully wrap in cling film. Place the dough back in the fridge to firm up a little. 30 minutes .

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

Roll out the dough again to a thickness of about 0.8–1 centimeter. We should get once again a rectangle.

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

Sprinkle a thin layer of sugar on a cutting board. 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. Lay the dough rectangles on it, sugar side up. Meanwhile, preheat the oven to the temperature 200–220 °С. Immediately after that, put a baking sheet with pastries and bake for 20–25 minutes until a golden brown appears. Attention: you do not need to turn on the oven to the maximum, otherwise the puffs will turn out dry. After the allotted time has elapsed, turn off the oven, and take out the baking sheet with the help of kitchen potholders and set aside.

"Home Recipes" wish you bon appetit!

Puff pastry can be called the most versatile. It is used to make both sweet and savory pastries. These are puff bows, ears, corners, roses, pies, tubes, croissants, bagels, rolls, buns, different kind pies, and Napoleon cake, as well as rectangular tongues with a sugar or cheese crust and all kinds of fillings.

The tongues can be from puff yeast or yeast-free dough, sweet or not, with or without filling. They can be baked from a purchased product from a store or cooked by yourself.

In the recipes below, there is a recipe for each type of tongue, as well as how to prepare two types of puff pastry.

Puff pastry with sugar

For this baking you will need:

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

With self-kneading dough for baking puff-tongues, about 2 hours will be spent.

The calorie content of 100 grams of sugar sticks-puffs will be equal to 425.1 kilocalories.

1. Knead two types of dough, which are then combined into a puff. The first of water, salt and 200 grams of flour. The second of butter and 50 grams of flour. Send both tests for 20 minutes in the refrigerator;
2. Roll out the unleavened 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 non-oiled side, and then cover with the part of the rectangle with oil that remains. Thus, you should get 3 layers;
4. Pinch all three layers together at the edges, cover with cling film and send for 30 minutes in the refrigerator;
5. From the refrigerator, put the mass on the table with the narrow side towards you and roll it out. Then turn it at a right angle, fold it in three and roll it out again. There should be 6 such rolls in total;
6. After all the manipulations, cover with cling film and refrigerate for 30 minutes;
7. The formation of a sugar crust 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, brush with egg and sprinkle with sugar;
8. The second way: 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 is pressed a little. Then cut it into rectangles, which are laid with 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 watch the sugar crust so that it does not burn.

Tongues with apples from ready-made puff pastry

Apple pie 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 cook a very tasty apple filling.

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

• 500 g of 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 of granulated sugar;
• 10 g vanilla sugar;
• 20 ml lemon juice;
• 3 g cinnamon.

Preparation of the filling and baking will take 40-50 minutes.

Calorie puffs with apple - 225.3 kcal / 100 g.

Baking process algorithm:

Baking recipe with savory filling

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

But there is very interesting recipe tongues with bacon, which are formed in the form of twisted spirals. Men will appreciate these tongues for being great with beer and football, and women for their ease of preparation.

For the bacon tongues you will need:

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

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

There are 393.2 kcal in 100 g of bacon sticks.

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

How to make yeast dough cheese puffs

Making puff pastry is a long and laborious process, but taking into account that it can be stored in the freezer for a long time, it can be prepared in advance, and then just taken out of the freezer and delighted at home with delicious tongues, for example, with cheese.

For baking you will need:

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

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

Calorie baking - 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 for 3-4 hours in the refrigerator;
3. Roll out the cooled yeast dough into a rectangle no more than 1 cm thick and grease with oil, as in the yeast-free puff recipe;
4. Then fold it into three layers, which should separate the oil, roll it out a little, turn it 90 degrees and repeat folding, roll it out again and fold it. 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 again be folded and rolled out three times, then again for an hour in the cold. After this, there should be a third rolling, which should result in 81 layers of dough. The highest skill level is 4 rolls 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 to 1 cm thick, cut into rectangles, grease with egg yolk and sprinkle with grated cheese and sesame seeds (or cumin). 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. Ready-made puff pastry for tongues should not be completely thawed so that they rise better and more layers form in them.
2. The oven, on the contrary, should be hot - 220 degrees. If the temperature is lower, then the oil will simply flow out, and the layers will not work.

One of the brightest memories of my childhood is puff tongues: crispy, fluffy, with a thick layer of sugar. They cost mere pennies in the store, and they were baked at home by hostesses who knew how to properly make homemade puff pastry.

Modern housewives can save themselves from extra 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 crumble from the tongues when they are ready.

5. Cut the dough for the tongues with a knife into rhombuses and put on a baking sheet, which must be sprinkled with flour in advance.

6. Bake for only 15 minutes in the oven at 180 degrees. The tongues should grow several times in height, and acquire a delicious golden color on top. Widen the tongues shrink slightly when baking.

7. Ready-made tongues can be served immediately - they cool down very quickly and therefore you can eat them practically from the heat, from the heat. You can drink 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 optimal thickness is 0.7 cm.

Instead of tea, you can grease the surface of the dough with beaten egg yolk with sugar.

Puff pastry bakes very quickly, so watch the tongues 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 piece of pumpkin, 1.5 tbsp. flour, sugar for sprinkling. A useful beauty pumpkin is just a storehouse of vitamins and minerals.

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

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

Ear shooting pain is familiar to almost every adult. All of us.

The common cold is a common folk name for seasonal illnesses.

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

Puff pastry with sugar
Puff pastry with sugar. Cookies made from puff pastry. Berlin puff pastry. Popular among many housewives involved in baking is ears cookies.

Want something tasty, sweet and crunchy? And to cook in a matter of minutes? Then check out this recipe for puff pastry cookies with sugar and cinnamon. Cookies are sweet, insanely fragrant, and, of course, very crispy. In the common people, these cookies are called "ears". Despite the attractive appearance, give nice shape Even a novice can make cookies. After all, it is prepared from purchased puff pastry, and all you have to do is defrost the dough and make ears with cinnamon and sugar out of it.

On the shelves in stores you can find yeast and yeast-free dough. What is the difference between them and which option should we use? The fact is that during baking, yeast-free dough rises solely due to water vapor, and in yeast dough, the work of water vapor is supported by the work of yeast bacteria. There are much more layers of dough in the yeast-free dough, and they are all smeared with oil. Due to this, baking from yeast-free dough turns out to be more fatty, high-calorie, slightly dry and very crispy. Cookies, crunches, snack baskets (see the chicken and cheese snack recipe) and cake layers come out of it wonderfully. Baking from yeast puff pastry is slightly less crispy, but more fluffy and soft. This dough is best suited for puff pastries, pies, cookies and buns. Therefore, if you want to get lush and more soft cookies- use yeast dough, and if you prefer crispy cookies - buy yeast-free.

Yeast dough can be made with your own hands, but this is such a painstaking task that most hostesses prefer to use ready-made ones bought in a store. Purchased puff pastry is no worse than homemade. The main thing is to remove it from the freezer before starting cooking 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 sheet puff pastry;
• 0.5 st. sugar (100 g);
• 8 gr. cinnamon powder;
• 8 g ground cinnamon.

cinnamon ear recipe

1. A few hours before the start of cooking, we take out the dough from the freezer, let it completely melt at room temperature. soft dough gently roll out with a rolling pin in one direction, this will preserve the integrity of its layers.

2. Mix ground cinnamon with sugar, let stand for a couple of minutes. This will allow the sugar to soak up the cinnamon flavor better.

3. Generously, evenly sprinkle the dough layer with the sugar-cinnamon mixture. If desired, gently roll with a rolling pin from above, thus imprinting the spices into the base.

4. We turn the dough into a roll to the middle.

5. Then we also fold the other edge of the dough to the center.

6. The resulting roll is cut into identical pieces 1.5-2 cm thick. In the section, something similar to ears is obtained.

7. We heat the oven to 220 degrees. We cover the baking sheet with baking paper, put the ears on it in rows at a small distance from each other. This is necessary so that the pastries do not stick together, increasing in size during baking. We send the ears to the preheated oven. Roasting time 15-20 min.

8. Puff pastry increases significantly in volume, and the ears become a beautiful brown-golden color, covered with sugar-cinnamon caramel. Take out the cake and let it cool down a bit.

Ears with cinnamon from yeast dough are ready! We put in a cookie dish and serve with tea, coffee, juice or milk. Bon appetit!