Yeast puff pastry is a wonderful base for rich pastries. All the secrets of its preparation are comprehended over time, the dough is not so easy to make. But the result, in the form of ruddy buns and fragrant puffs, is worthy of all the efforts spent.

According to the recipe, they prepare the basis for a wide variety of pastries - apple or cabbage pies, cream rolls.

Products:

• flour 350 g;
• 5 g salt;
• 170 ml of milk;
• sugar 40 g;
• 5 g dry yeast;
• 1 egg;
• 280 g butter.

Process description:

1. Combine all dry ingredients, mix.
2. Add room temperature milk with egg. Knead the dough, putting 30 g of butter at the end.
3. Cover it, let it rise for 2 hours. Then roll it into a rectangular layer, and put it in a plastic bag for 8 hours in the refrigerator.
4. Take out the dough, roll it into a layer about 1 cm thick.
5. Use a rolling pin to break 250 g of chilled butter into a rectangle, half the size of a sheet of dough.
6. Put butter on one half of the dough, cover with the other half, pinch the edges, and roll to a thickness of 1-1.5 cm.
7. Fold in four - with a book, shaking off excess flour, put in a bag, and refrigerate for half an hour.
8. It is necessary to roll out the dough two more times to a thickness of 1 cm, folding it in three, with breaks for cooling, after which it will be ready.

You can store the finished semi-finished product in a plastic bag in the freezer.

How to prepare the base for the pie?

Pie can be made from puff yeast dough, bought in a store or prepared independently according to a classic recipe.

If used for baking ready dough"Frost", it will take 2-3 hours to defrost it.

Before preparing the base for the pie, the dough is thinly rolled out, the edges are trimmed to the size of the baking sheet with a knife, leaving a margin for the sides.

Cover the baking sheet with oiled parchment so that the finished cake does not burn. The rolled out layer of dough is transferred to the prepared baking sheet and, while the filling is being made, put in the refrigerator. The filling in such a pie is put to your taste - chicken with mushrooms and cheese, berries, apples, fried meat with onions.

Not only open, but also closed pies are made from puff pastry.

For closed pie the top layer is made a little larger than the bottom.

Two layers are pinched tightly around the edges so that the filling does not leak out. Make cuts on top to release steam, and grease with yolk or beaten egg. Put in hot oven and bake until done.

Quick and easy puff pastry

When rolling, quick puff yeast dough stacked in several layers. Due to the chilled state, the layers are easily formed.

To prepare, take:

• flour 320 g;
• 75 g butter;
• 1 st. l. Sahara;
• sour cream 2 tbsp. l.;
• 20 g live yeast;
• 1 egg;
• 80 ml of milk;
• 3 g salt.

Step by step description:

1. Crumble yeast into milk, add 1 tbsp. l. sugar and salt.
2. Grind flour with butter. Pour in the milk with yeast, mix the dough, add the egg and sour cream to it.
3. Adding more flour, knead soft, elastic dough. Put it in a saucepan, cover with cling film, and refrigerate for 2 hours.

Take out the risen dough and use it to make pastries or transfer it to a bag and place it in the freezer for storage.

For buns and puffs

Soft and fluffy buns can be made in the form of envelopes, tongues or bagels.

Products:

• flour 550 g;
• 3 g salt;
• sugar 60 g;
• milk 300 ml;
• 15 g dry yeast;
• 360 g butter.

Step by step description:

1. Combine all dry ingredients, mix, pour in milk, and knead the dough, putting 60 g of butter at the end.
2. Cover it and let it rise for 2 hours.
3. When the dough has increased in volume, roll it into a layer up to one and a half centimeters thick.
4. Butter at room temperature in an amount of 300 g, roll out, placing in a bag, to the size of a rectangle half the size of the dough.
5. Put the butter on the rolled out dough, cover with the second half, pinch the edges, and roll out to a thickness of 1 cm. Fold 4 times - with a book.
6. Remove, wrapped in cling film, for half an hour in the refrigerator.
7. Take the dough out of the fridge, place it on the table as you rolled it out, and rotate it 90 degrees clockwise.
8. Roll out the layer with a thickness of 1 cm, fold it in thirds and remove it, wrapping it with a film, in the refrigerator. After 2 hours the dough will be ready.

According to this recipe, you can prepare the basis for puff buns- croissants with various fillings.

Which puff pastry is better yeast or yeast-free?

The yeast-free puff pastry recipe contains no sugar at all, but it makes an excellent base for cream puffs, puff cakes, cookies, puff tongues and other pastries with juicy, sweet stuffing. Layers in finished products are clearly distinguishable, there are many of them. Properly cooked pastries crunch, it turns out lush, light and fragile.

It is possible to determine which dough is better based on personal taste preferences and purposes of use. It should be borne in mind that thawed yeast dough cannot be frozen a second time, it will not rise.

Yeast puff pastry has fewer layers after baking, they are not so pronounced. Finished goods are tender and lush, pleasant to the taste, but not fragile. The dough rises due to the steam formed between the layers and yeast, so it is more tender in texture than unleavened.

What to cook from puff yeast dough?

Can cook a lot delicious meals: buns, pizza, puffs, pies, puff pies, khachapuri, cookies, rolls, sausages in dough. You may like puffs with mushrooms.

Products:

• puff pastry 450 g;
• 140 g cheese;
• oyster mushrooms 200 g;
• 1 onion;
• carrot 1 pc.;
• 1 egg;
• vegetable oil 60 ml;
• salt, spices.

Cooking:

1. Fry oyster mushrooms with finely chopped onions and grated carrots in oil until tender. From spices, in addition to salt, you can add sweet paprika, suneli hops, basil or black pepper.
2. Roll out the dough, cut into equal squares.
3. Place in the middle of each square mushroom stuffing, sprinkle with grated cheese.
4. Bend the edges of the squares to the center, and pinch. You should get envelopes.
5. Put the resulting puffs on a greased baking sheet, brush with beaten egg, and bake in the oven at 200 ° C for about 15 minutes.

Instead of mushrooms in such puffs, you can put any filling - apple jam, cottage cheese, nuts with raisins.

Puff yeast dough is quite difficult to make on your own. You can buy ready-made in the store or try interesting recipes described in the article.

My friends!

Our temperature has dropped to 29, tomorrow they generally promise rain, which means you can turn on the oven for a while. Quite a bit. And at the same time, do not make any unnecessary gestures. Ready-made puff pastry bought. Toppings at hand. And we are waiting for sweet pastries from puff pastry: the most delicious selected recipes for my modest but well-worn look and taste.

I made a list of both quick and simple recipes baking, and more complex holiday desserts. And since there are a lot of recipes waiting for us, we will do without my favorite introductions on abstract topics and get down to business right away.

Yeast and yeast-free puff pastry

In theory, I will only say (because I recently found out that not everyone knows) that puff pastry tends to be yeast-free And yeast.

1. Yeast-free puff pastry prepared from unleavened dough(flour, water and salt) with the addition of a large amount of butter, which is "driven" into the dough by repeated folding and rolling. Puffs, cookies, cakes, strudels are prepared from yeast-free puff pastry. By the way, the famous Napoleon cake in its French original is also prepared from such a puff yeast-free dough.
2. Yeast puff pastry prepared in the same way, but from yeast dough. Yeast puff pastry can be used to make croissants, rolls and a variety of so-called Viennese pastries.

So if you're wondering again “what kind of sweet and tasty to cook from purchased puff pastry” listen carefully and remember!

Recipes from yeast-free puff pastry

Let's start with the elementary and fastest...

1. Puff rolls with chocolate filling

Grocery list:

• cocoa powder - 2 tbsp
• sugar, brown or white - 2 tbsp.

Cooking:

1. Defrost the puff pastry and preheat the oven to 200ºС. We cover the baking sheet with baking paper.
2. Sift cocoa powder onto the dough and spread it over the entire surface of the formation, leaving about 0.5 cm gap around the edges.
3. Sprinkle on top granulated sugar and on the narrow side we turn the layer roll.
4. With a sharp knife, cut the roll into rolls about 1 cm thick and spread on a baking sheet.
5. Bake puff rolls in a preheated oven for 15 minutes until golden brown.

If the dough is too soft and does not cut into rolls, place it in the refrigerator for 10-15 minutes.

2. Puff rolls with apple and nuts

Similarly, you can cook rolls with apple-nut filling. For them, we need the following products.

Grocery list:

• puff pastry without yeast - 400 gr.
• apples - 2 pcs.
• crushed walnuts- ½ cup
• butter- 1 tbsp.
• cinnamon - ½ tsp
• nutmeg - ¼ tsp
• sugar - 1.5 tbsp.
• a pinch of salt

Cooking:

1. Defrost the puff pastry and preheat the oven to 200º. Line a baking sheet with baking paper.
2. Apples are peeled and core, cut into small cubes.
3. Melt the butter in a skillet over moderate heat, add the apples, cinnamon, nutmeg, 1 tablespoon sugar and a pinch of salt.
4. Fry apples with butter and spices for 5 minutes. Remove the pan from the heat and let the apples cool completely.
5. Sprinkle the layer of defrosted dough with the remaining ½ tablespoon of sugar and chopped nuts, leaving a gap of about 0.5 cm from the edges of the dough.
6. Then lay out the cooled apples and distribute them over the entire layer of dough.
7. Roll the dough along the narrow edge into a roll and cut into rolls with a thickness of about 1 cm with a sharp knife.
8. Transfer the rolls to a baking sheet and bake for 15 minutes or until golden brown.

3. Open puff pastry puffs with apples

Grocery list:

• puff pastry without yeast - 300 gr.
• apples, green - 2 pcs.
• peach or apricot jam- 70 gr.
• water - 30 gr.
• egg yolk - 1 pc.

Cooking:

1. Defrost the puff pastry according to the instructions on the packaging.
2. Preheat the oven to 180-190º and cover a baking sheet with parchment.
3. Peel the apples, cut in half and remove the core. Cut into very thin slices (about 4 mm).
   

   So that the apples do not darken, they can be poured with cold water with a spoonful of lemon juice.

   Place jam and water in a small saucepan and heat over low heat, stirring occasionally, for 2 minutes. The resulting jam is rubbed through a sieve

   Roll out the dough lightly on a floured work surface and cut out 4 identical rectangles approximately 10x15 cm in size.

   Transfer the dough onto the prepared baking sheet. Place 6-7 apple slices in the center of each rectangle, stacking one on top of the other. From the edges we leave an indent of 1-1.5 cm.

   With a brush brush the apples with half of the jam. Lubricate the empty edges of the rectangles with yolk mixed with a couple of tablespoons of water.

   Bake for 10-12 minutes until the puffs are browned. We take out the finished puffs from the oven, grease with the remaining jam and let cool.

   4. Sweet puff pastry pie stuffed with cottage cheese and jam

   

   Grocery list:

   • puff pastry without yeast - 400 gr.
   • cottage cheese - 300 gr
   • powdered sugar - 2 tbsp
   • egg - 1 pc.
   • fruits or berries from any jam (without syrup) - 100 gr.
   • grated zest of 1 lemon or orange
   • crushed dark chocolate - 50 gr. (optional)
   • almond petals - 2 tbsp. ( like these ones )

   For lubrication:

   • egg yolk - 1 pc.
   • milk - 2 tbsp.
   • sugar - 1 tbsp.

   Cooking:

   1. Defrost the puff pastry and roll it out lightly on a floured work surface.
   2. Preheat the oven to 200º and line a baking sheet with baking paper.
   3. In a bowl, knead the cottage cheese with a fork and mix thoroughly with powdered sugar and a lightly beaten egg.
   4. Add berries from jam (if we use fruit jam, then they need to be finely chopped), grated zest and, if desired, chocolate, and mix again.
   5. We put a layer of puff pastry on a baking sheet covered with baking paper, and spread it in the center curd filling, leaving an indent of 3-4 cm from the edges.
   6. We wrap the free edges and pinch at the corners. It should look like an envelope, open in the middle.
   7. In a bowl, beat the yolk, milk and sugar, and with the help of a brush, grease the edges of the pie.
   8. If desired, sleep the filling with almond petals and lightly press with your palms.
   9. Bake in a preheated oven for 10 minutes, then reduce the temperature to 170º and bake for another 20 minutes until golden brown.
   10. After cooling, sprinkle the finished cake with powdered sugar.

   5. Puff pastry spirals with cinnamon

   

   Grocery list:

   • puff pastry without yeast - 250 gr.
   • butter, melted - 1 tbsp.
   • brown sugar - 2 tbsp
   • chopped nuts - ½ cup
   • cinnamon - ½ tsp

   Cooking:

   1. Defrost the puff pastry and preheat the oven to 180º. Line a baking sheet with baking paper.
   2. Grease the thawed dough with melted butter.
   3. In a bowl, mix sugar, nuts and cinnamon, and sprinkle the surface of the dough with this mixture.
   4. Cut the dough in half crosswise and turn one half with the nuts down.
   5. We cover this half with the second half with the nuts up, that is, two layers of dough should touch with clean sides, the nuts should be on top and bottom.
   6. We cut this resulting layer across into several equal strips 1 cm wide.
   7. We take each strip by two ends and twist it into a spiral.
   8. We put the resulting spirals on the prepared baking sheet at a distance from each other.
   9. Bake for 15 minutes until golden brown.
   10. Remove the rolls from the oven and transfer to a wire rack to cool completely.

   6. Wreaths of puff pastry with blueberry jam

   

   Grocery list:

   • puff pastry - 400 gr.
   • flour - on dust
   • blueberry jam - 4-6 tbsp

   Cooking:

   
   

   7. Garibaldi puff pastry with raisins

   

   Grocery list:

   • puff pastry - 500 gr.
   • raisins - 200 gr.
   • egg white - 1 pc.
   • sugar - 100 gr.
   • flour - on dust

   Cooking:

   1. Defrost the puff pastry and preheat the oven to 200º.
   2. We wash the raisins and dry them well on a paper towel.
   3. Roll out the defrosted dough on a floured surface until the layers double in size. The thickness of the dough should be 2-3 mm, no more.
   4. We spread raisins on one sheet of dough and cover with a second sheet and once again draw a rolling pin over the dough to fasten the raisins with the dough.
   5. With a sharp knife, cut cookies of any shape and size. The top layer can be incised to form a kind of lattice.
   6. We spread the cookies on a baking sheet covered with baking paper, and brush with lightly beaten egg yolk and sprinkle with sugar.
   7. Bake for 15 minutes until golden brown.

   8. Puff pastry roll with semolina cream and jam

   This recipe can be made with both yeast and yeast-free. puff pastry.

   

   Grocery list:

   • puff pastry (yeast or yeast-free) - 400 gr.
   • plum or any other sour jam - 250 gr.

   For cream:

   • semolina - 150 gr.
   • grated zest of 1 lemon
   • eggs - 6 pcs.
   • sugar - 100 gr.
   • milk - 1250 ml
   • butter - 50 gr.

   Cooking:

   1. Defrost puff pastry according to the instructions on the package, and first of all, prepare the semolina cream.
   2. In a saucepan, heat milk with sugar over low heat, stirring occasionally with a whisk.
   3. As soon as the milk begins to boil, pour in a thin stream semolina with vigorous stirring with a whisk.
   4. When the cream begins to thicken, add the lemon zest and continue to mix.
   5. After the semolina acquires a consistency custard, remove the saucepan from the heat, add the butter and stir until it is completely dissolved.
   6. We heat the oven to 180º and after the cream has cooled down a little, we introduce the eggs one at a time, carefully mixing with a whisk after each egg until a homogeneous smooth mass is formed.
   7. into a rectangular oblong cake pan Lay out the puff pastry so that one end protrudes a little more than the other.
   8. Put the semolina cream inside, and plum jam on top, and distribute along the bottom of the mold.
   9. We fold the edges of the dough on all sides to close the filling. Lightly pinch the edges of the dough where possible to form a roll.
   10. Bake the puff pastry roll at 180º for 45 minutes until the dough is browned.

   Puff pastry recipes

   9. Walnut buns from puff pastry

   

   Grocery list:

   • puff pastry - 500 gr.
   • walnuts - 300 gr.
   • egg yolks - 2 pcs. + 1 pc - for lubrication
   • sugar - 90 gr.
   • rum or cognac - 20 ml
   • cinnamon - ½ tsp
   • vanilla sugar - 10 gr. (I take sugar with natural vanilla )
   • milk - 4 tablespoons

   For glaze:

   • powdered sugar - 50 gr.
   • cold water - 1 tbsp.

   Cooking:

   
   

   For glaze:

   • Sift the icing sugar and dilute with cold water. Cover the cooled buns with this frosting.

   10. Puff-yeast buns with cream and raisins

   

   Grocery list:

   • puff yeast dough - 500 gr.
   • - 500 gr.
   • raisins - 200 gr.
   • egg yolk - 1 pc.
   • milk - 2 tbsp.

   For glaze:

   • powdered sugar - 50 gr.
   • cold water - 1 tbsp.

   Cooking:

   
   

   Here ⇓ auntie shows how to properly form buns. Check it out for sure:

   I think I've scribbled enough ideas for you. You can start!

   Good luck, love and patience.

   All. Bye. Bye.

Beef liver for pies should be fresh, dark cherry in color with a slightly sweet smell. A characteristic feature of this valuable offal is a transparent thin film that covers the entire outer surface of the liver. Soak it in cold water for 30 minutes before cooking. During this time, the surface film will turn white and bitterness will go away. The film must be carefully separated by prying off the edge with a sharp knife. After that, the liver should be cut into small cubes. You can pre-put in the freezer for 30 minutes, then it is more convenient to cut

Chop onion, saute in preheated vegetable oil.


The bow should become translucent.


Then you need to add chopped liver to it.


From contact with a hot pan, it will gradually change from burgundy to gray. The pieces must be stirred often so that they are stewed evenly.

When the liver loses its original color, salt, pepper and remove from heat. You can’t keep it on the stove for a long time, because this capricious offal can become tough.


Puff pastry for bags should be rolled out into a layer 3-4 mm thick. In order not to stick, it must be sprinkled with flour on both sides.


Cut into squares with a side of 10 cm.


Place 1 tablespoon of chilled filling in the center of each.


Gather the edges of the square and squeeze tightly, giving the pies the shape of bags. Then brush them with egg yolk.


Puff pastry bags with beef liver you need to arrange at a distance of 3 cm from each other on a baking sheet covered with parchment. They should be baked at 200 degrees for 25-30 minutes.

From puff pastry, everything is prepared: croissants, rolls, and pies with various fillings. It's just that baking takes a lot of time. But you can do it easier - buy ready-made dough in the store. For those who are interested in baking from ready-made puff pastry, Damiko has prepared a list of relevant recipes.

Croissants are bagels made from puff pastry. They are especially popular in France, where they are traditionally served for breakfast.

Ingredients

• 1 pack of puff pastry

Cooking method

Defrost the dough.

Cut it into long isosceles triangles with a base of 7 - 10 cm.

Roll them into rolls, starting from the base.

You can wrap any filling in croissants. Used as a filler chocolate chips, condensed milk, honey, jam, nuts, strips of cheese and ham.

Brush the croissants with egg yolk and place on a baking sheet. So that the products do not stick to the baking sheet, it must be lined with parchment.

Bake croissants at 220°C for 25 minutes.

Vol-au-vents are "cups" made of puff pastry. The contents of the "glasses" can be very diverse: you can fill them with caviar, mushrooms, vegetable stew, sea ​​cocktail, Olivier salad. Vol-au-vents are usually served with festive table, but why not diversify your daily menu with them?

Ingredients

• 500 g puff pastry
• 1 protein
• 100 g champignons
• 200 g small boiled-frozen shrimp
• 1 bulb
• 200 ml cream (10%)
• parsley
• 2 tbsp. l. flour
• vegetable oil
• grated cheese

Cooking method

Cut out circles from the dough with a glass.

In half of the circles, use a glass to make holes - you get rings.

Place the circles on a baking sheet lined with parchment. Lubricate them around the edge with egg white.

Lay out the rings on the circles and press lightly. Pierce the bottoms of the vol-au-vents with a fork so that they do not rise during baking.

Lubricate the flounces with egg yolk.

Bake the flounces for 20 minutes at 200°C.

Cut the onion into half rings, fry in vegetable oil for 5 minutes.

Add flour and cream to the onion and sauté over low heat for 3 minutes, stirring constantly.

Add chopped mushrooms and shrimp. Simmer for 4 - 5 minutes. Salt, sprinkle with parsley.

Fill the flounces with the stuffing, sprinkle with grated cheese and hold for a few more minutes in the hot oven.

These spicy puff pastry flagella are the perfect beer snack. But even if your family does not like foam, sticks are unlikely to survive until tomorrow.

Ingredients

• 1 plate of puff pastry
• 100 g Cheddar cheese
• 60 ml olive oil
• garlic clove
• 1 tsp spices "Italian herbs"
• 1 egg

Cooking method

Grate the cheese, chop the garlic. Mix cheese and garlic Italian herbs And olive oil.

Beat the egg with a fork.

Grease the thawed dough with egg and cut into long strips (approximately 5 cm wide).

Spread the herbs and cheese evenly over the dough strips.

Twist each stick into a bundle.

Heat the oven to 200°C.

Bake the sticks until golden brown on a baking sheet covered with parchment.

The combination of tomatoes, basil, cheese and olive oil is typical for Italian cuisine. This pie is somewhat reminiscent of Margherita pizza, so loved by Italians.

Ingredients

• 1 plate of puff pastry
• 300 g cherry tomatoes
• 200 g Gruyere cheese
• 1 st. l. olive oil
• a few sprigs of basil
• salt pepper

Cooking method

Heat the oven to 200°C.

Spread the dough on a baking sheet lined with parchment and prick with a fork.

Arrange the cherry tomato halves on the dough.

Salt, pepper, sprinkle with grated Guyere cheese and drizzle with olive oil.

Send for 20 minutes in the oven.

Sprinkle the finished cake with basil leaves.

Everyone knows Apple strudel, which is served with tea or coffee with a scoop of ice cream. However, not only sweet stuffing can be wrapped in strudel. Here is a great appetizer recipe.

Ingredients

• 3 bunches of spinach
• 1 plate of puff pastry
• 1 bulb
• garlic clove
• 1 egg
• 50 g sour cream
• 50 g feta cheese
• 80 g grated parmesan
• a pinch of nutmeg
• pepper
• olive oil

Cooking method

Cut spinach and sauté in olive oil.

Heat the oven to 220°C.

Finely chop the onion and fry in olive oil.

Chop the garlic.

Lay out the dough on the table.

In a bowl, mix spinach, onion, garlic, feta, sour cream and egg. Salt the filling, pepper and add nutmeg to it.

Spread the filling on the dough and sprinkle with grated parmesan.

Roll the dough with the filling into a roll.

Put the roll on a baking sheet and put in the oven for 30 minutes.

Cut the finished strudel into pieces. Serve with iceberg lettuce seasoned with olive oil, vinegar and lemon juice.

Bake this for tea unusual cookies with honey and two kinds of sesame. It is not only tasty, but also elegant, so it can be served on the festive table.

Ingredients

• 1 pack of puff pastry
• 100 g white sesame seeds
• 50 g black sesame seeds
• 3 art. l. honey

Cooking method

Heat the oven to 180°C.

Spread the dough on the table

With a sharp knife, cut out stars from the dough (you can use special molds).

Put the stars on a baking sheet covered with parchment, coat them with honey and sprinkle with white and black sesame seeds.

Bake for 20 minutes.

These crispy triangles with tender curd-chocolate filling can be served both for tea drinking in a close family circle, and for a festive table. Puffs can be taken to a picnic or to work to treat colleagues.

Ingredients

• 500 g puff pastry
• 7 - 8 glazed curds
• 1 egg yolk

Cooking method

Defrost the dough and spread on the table.

Cut each cheese in half.

Cut the dough into squares with a sharp knife.

Put half of the cheese in the middle of each square.

Fold the squares into triangles and pinch the edges.

Lay the cheese puffs on a baking sheet lined with parchment.

Heat the oven to 180 ° C, put a baking sheet with puffs in it.

Bake until golden brown.

French king pie

In France, this pie with a delicate nut filling is served on the table on the day of the Epiphany. Together with the filling, a small surprise is baked into the pie: a bean, a bean or a porcelain figurine. The one who gets the surprise is declared the King and crowned with a cardboard crown on his head. Having ready-made puff pastry, baking a king pie is easy enough.

Grind almonds and pistachios with a blender into flour.

Grind the butter with nut flour, eggs, sugar and liquor.

Put the butter-nut mixture in the refrigerator for 20 minutes.

Roll out the dough sheet thinly. Cut out a large circle from it, do the same with the second layer.

Put one of the circles on a baking sheet covered with parchment.

Spread the dough evenly with the butter-nut mixture.

Gently cover the filling with the second circle of dough, pinch the edges.

With a knife, carefully apply any pattern on the cake, being careful not to pierce the dough through.

Make a tiny hole in the center of the pie.

Place the pie in the refrigerator for 20 minutes.

In order for the product to acquire a beautiful shade, it must be greased with yolk before baking.

1. 1 st. l. flour
2. 20 g cornstarch
3. sachet of vanilla sugar
4. a few raspberries

Cooking method

Preheat oven to 200°C.

Roll out the layers of dough thinly, put on a baking sheet covered with parchment or a silicone mat, prick with a fork around the entire perimeter and bake for 10 minutes.

Pour milk into a saucepan, add vanilla sugar, bring to a boil.

Whisk the eggs. Add flour, powdered sugar and starch; mix well.

Continuing to beat the mixture, pour hot milk into it.

Put the mixture on a slow fire and, stirring constantly, cook until thickened.

Cool the mixture and refrigerate.

Beat the chilled cream well with a mixer.

Gently fold the whipped cream into the custard.

Put half of the cream on the baked dough layer, cover with the second layer.

Put the remaining half of the cream on the second layer and cover with the third layer. Sprinkle with powdered sugar and garnish with berries.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Before embarking on mastering complex baking, a novice housewife should study 5 simple recipes with ready-made puff pastry, which include puffs, cookies, pies and buns. The easiest way to learn how to cook different dishes, according to photo or video recipes. In addition, you can experiment with types of toppings and spices to make the dish special.

What can be done with puff pastry

This type of dough, like puff pastry, is the basis for dishes of different nations due to its fine structure and pleasant crunch. A store-bought product is more likely to be used for sweet pastries, although it is also suitable for making pies with salty fillings. From it are prepared the following types confectionery:

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

from yeast

The finished dough with the use of yeast has a characteristic sour taste. Products from it after cooking are more magnificent and tasty. They make good buns and unsweetened meat and fish pies. Unlike the fresh version, the layers here are several times smaller, they do not turn out so light and crispy, but the number of calories is slightly less.

From yeast-free

A fresh or yeast-free product is more often used to make sweet confectionery. The tongues, corners and puffs are crispy and tastier because of the thin layers. However, for those who try to keep proper nutrition, it is better to refrain from eating such delicacies - the product turns out to be more nutritious due to the fact that it contains more oil.

Recipes with ready-made puff pastry

When you urgently need to cook something, they become a real lifesaver different recipes from ready-made puff pastry. 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. Yeast dough after thawing should be kept warm for at least 1 hour.
3. Before you cook anything, you need to carefully roll out the dough into a thin layer.
4. Baking from ready-made puff pastry is better when you put it on a sheet parchment paper oil-soaked. On a baking sheet, puffs often burn.
5. Products can be filled with any ingredients, 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 used meat filling, the cooking time will increase.

Puff pastry with filling

• Time: 45 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 180 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

You can cook 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 cooling the dish. The easiest option confectionery from such a test apple roll cinnamon. With its simplicity, the dish can decorate any table. For it, a yeast type of product is used.

Ingredients:

• plastic bag ready dough in a roll - 500 g;
• apples - 400 g;
• butter - 50 ml;
• powdered sugar - 100 g;
• vanilla sugar - 1 sachet.

Cooking method:

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

Pie

• Time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 250 kcal / 100 g.
• Purpose: for dinner.
• Cuisine: Azerbaijani.
• Difficulty: easy.

For this type of baking, like a puff pastry pie, you can also choose different fillings. It turns out very tasty samsa from meat, formed in the form of a pie. This is a dish from Azerbaijani cuisine. It is prepared very simply, even the hostess can handle it with minimal culinary skills, but it looks festive. The main secret success - the exact observance of the recipe.

Ingredients:

• dough - 500 g;
• minced pork and beef - 500 g;
• onion- 4 things.;
• hard cheese - 200 g;
• a mixture of spices (coriander, pepper) - 3 g;
• butter - 50 g;
• salt - 2 g;
• green onion, 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 stuffing on top, sprinkle with grated cheese.
5. Cover with a second layer on top, carefully pinch the edges.
6. Let the oven heat up to 180-200 degrees.
7. Put the mold with samsa in the oven, bake for 25 minutes.

Buns

• Time: 35 minutes.
• Servings: 7 persons.
• Calorie content of the dish: 150 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

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

Ingredients:

• powdered 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. In the middle of each piece, make a slit with a knife so that it does not reach the edge.
6. Expand the slot to make a "heart".
7. Place buns on parchment paper.
8. Lubricate with yolk, sprinkle with powder.
9. Bake 25 minutes.

Puff tongues

• Time: 25 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 120 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

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

Ingredients:

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

Cooking method:

1. Expand the roll, roll the layer with a rolling pin, up to a thickness of 5 mm.
2. Cut with a knife into small pieces, 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.

Cookie

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

Ear biscuits made from this type of yeast-free dough are a variant of classic pastries. The delicacy is suitable for baby food, because it does not contain products that cause allergies. Children enjoy eating crispy biscuits with cocoa or warm milk. Before you make puffs from ready-made puff pastry, you need to wait until all the ingredients have warmed up to room temperature and only then start baking.