How to make puff pastry puffs correctly. Instant puff pastry. How to make vol-au-vents - puff pastry nests

They make everything from puff pastry: croissants, rolls, and pies with various fillings. But such 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, Damico has prepared a list of corresponding 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 dough

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 into croissants. Chocolate chips, condensed milk, honey, jam, nuts, strips of cheese and ham are used as fillers.

Brush the croissants with yolk and place on a baking sheet. To prevent the products from sticking 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 “cups” can be very diverse: you can fill them with caviar, mushrooms, vegetable stew, sea cocktail, Olivier salad. Usually vol-au-vents are served at the festive table, but why not diversify the everyday menu with them?

Ingredients

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

Cooking method

Using a glass, cut out circles from the dough.

Using a glass, make holes in half of the circles to create rings.

Place the circles on a baking sheet lined with parchment. Brush the edges with egg white.

Place 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.

Brush the vol-au-vents with egg yolk.

Bake the vol-au-vents for 20 minutes at 200°C.

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

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

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

Fill the vol-au-vents with the filling, sprinkle with grated cheese and keep in the hot oven for a few more minutes.

These spicy puff pastry flagella are an excellent beer snack. But even if your family doesn’t like foam, the sticks are unlikely to survive until tomorrow.

Ingredients

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

Cooking method

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

Beat the egg with a fork.

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

Distribute the herbs and cheese evenly over the dough strips.

Twist each stick into a rope.

Heat the oven to 200 °C.

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

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

Ingredients

• 1 sheet of puff pastry
• 300 g cherry tomatoes
• 200 g Gruyère cheese
• 1 tbsp. l. olive oil
• several sprigs of basil
• salt, pepper

Cooking method

Heat the oven to 200 °C.

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

Place the cherry tomato halves on the dough.

Season with salt, pepper, grated Guyère cheese and olive oil.

Place in the oven for 20 minutes.

Sprinkle the finished pie with basil leaves.

Everyone knows apple strudel, which is served with tea or coffee with a scoop of ice cream. However, not only sweet filling can be wrapped in strudel. Here's a great snack recipe.

Ingredients

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

Cooking method

Chop the spinach and simmer in olive oil.

Heat the oven to 220°C.

Finely chop the onion and fry in olive oil.

Chop the garlic.

Place the dough on the table.

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

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

Roll the dough with filling into a roll.

Place the roll on a baking sheet and place in the oven for 30 minutes.

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

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

Ingredients

• 1 package puff pastry
• 100 g white sesame seeds
• 50 g black sesame seeds
• 3 tbsp. l. honey

Cooking method

Heat the oven to 180°C.

Spread the dough on the table

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

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

Bake for 20 minutes.

These crispy triangles with a delicate curd and chocolate filling can be served both for tea drinking in a close family circle and for a festive table. You can take puff pastries to a picnic or to work to treat your co-workers.

Ingredients

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

Cooking method

Defrost the dough and place it on the table.

Cut each cheese in half.

Using a sharp knife, cut the dough into squares.

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

Fold the squares into triangles and pinch the edges.

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

Heat the oven to 180°C, place a baking tray with puff pastries there.

Bake until golden brown.

French king cake

In France, this pie with a delicate nut filling is served on the day of Epiphany. Along 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 his head is crowned with a cardboard crown. Having ready-made puff pastry makes it easy to bake a king cake.

Grind almonds and pistachios into flour using a blender.

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

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

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

Place one of the circles on a baking sheet lined with parchment.

Coat the dough evenly with the butter-nut mixture.

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

Using a knife, carefully apply any pattern to the pie, being careful not to pierce the dough through.

Make a tiny hole in the center of the cake.

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 tbsp. l. flour
2. 20 g corn starch
3. vanilla sugar packet
4. several raspberries

Cooking method

Preheat oven to 200°C.

Roll out the layers of dough thinly, place 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.

Beat the eggs with a whisk. Add flour, powdered sugar and starch; mix well.

Continuously whisking the mixture, pour hot milk into it.

Place the mixture on low heat and, stirring constantly, cook until thickened.

Cool the mixture and put it in the refrigerator.

Beat the chilled cream well with a mixer.

Gently fold the whipped cream into the custard.

Place half of the cream on the baked layer of dough and cover with the second layer.

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

It makes no difference how you acquired puff pastry dough - whether you bought it or made it yourself. The main thing is that it exists. And we need to figure out where it’s best to place it. A huge plus of this product is that it can be stored in the freezer for a very long time. But always in sealed packaging. And after defrosting, be sure to use it, do not freeze it again.

Most often, puff pastry dough is found in recipes with these five products:

The very first recipe that always comes to mind for everyone without exception when they talk about puff pastry is Napoleon cake. This is, of course, good, but it is better to prepare it from ordinary puff pastry, without yeast. Because for a cake of this type, the splendor of the cake layers is not too important. The main thing there is the number of layers and well-prepared cream.

But the yeast puff is ideal for those baked goods that require special fluffiness. These are tubes, croissants, buns, special cakes, baskets, vol-au-vents. And in general, any products in which there are only two layers of dough, and between them there is filling.

Yeast puff pastry rises better than unleavened dough. It is softer, more magnificent, more tender. Therefore, you need to select a recipe for it, guided by these principles. Since no sugar is added to this dough, it is suitable for any need.

This is one of the quickest ways to cook.

First, we’ll prepare a dough of yeast, warm water and sugar. We give it 10 minutes to activate.

Mix milk with eggs and pour in the dough.

Sift the flour onto the table and add sugar and salt to it.

Chop the cooled butter into crumbs along with flour.

We make a hole in the center of the mass and add milk and dough into it in several stages.
Knead the dough, which should be elastic and tender.

Let it cool for an hour. Afterwards you can work with it.

Puff pastry is a unique product that allows you to prepare varied, tasty, and impressively presented dishes. It is used as a basis for preparing various types of meat, fish, vegetables, salty pastries, sweet desserts with cream, fruit, berry, chocolate, cheese and curd fillings. Thin, crispy, melt-in-your-mouth puff pastry is an indispensable ingredient in almost all national cuisines, and the exquisite culinary masterpieces created with its help decorate receptions and festive events.

It is quite difficult to knead puff pastry on your own; it is a long and labor-intensive procedure. The ideal solution to the problem would be ready-made frozen puff pastry from the store, which is in no way inferior to classic homemade one. The product is already formed into portioned plates, packaged in special packaging and stored at temperatures up to -20° for 5-60 days. When purchasing it, you need to pay attention to the date of manufacture.

1. Defrost gradually, on the bottom shelf of the refrigerator or at room temperature;
2. Begin work when the product still retains its elasticity;
3. Roll out thinly, in one direction only;
4. Cut with a very sharp knife;
5. Place on parchment soaked in oil;
6. Bake at a temperature of 180-220°.

Puff pastry dishes - simple and tasty

Cooking dishes from puff pastry is a pleasant and aesthetic process that opens up wide opportunities for creativity and imagination. The collection on the website contains photos of various dishes and step-by-step recipes for making them.

What you can cook:

• confectionery products - cookies, pastries, cakes, croissants;
• snacks - pies, corners, tongues, puff pastries;
• dishes with national flavor - khachapuri, quiche, pasties;
• holiday and everyday food - meat and vegetable rolls, salads, soups.

Little secrets:

• the more layers, the tastier the baked goods will be;
• to obtain a beautiful, golden crust, the baking surface must be greased with egg;
• 100 g of product contains approximately 360 kcal; to maintain your figure, you should use it in moderation.

We wish you pleasant gastronomic travels!

Not everyone has time to deal with the dough, wait for it to “ripen” and make complex pretzels or pies. Many people simply don't know how to do this. In modern conditions, special culinary skills are not required. From ready-made puff pastry you can make delicious filled puff pastries or even simple pizza in a matter of minutes. This delight takes only 20 minutes to bake and is eaten even faster.

Roll out the layer of puff pastry a little, cut into squares or rectangles. Place the filling in the middle and seal the edges, firmly “pinching” them together. Filling for puff pastry puffs, which will cause you the least hassle:

• Raspberries with sugar (you literally need a couple of berries for one puff pastry);
• Cherry;
• Apples in pieces;
• Meat or fish cutlet (in this case, everything is generally easy: only the corners of the square of dough are stuck together, above the finished chilled cutlet);
• Sausage (you will get an unusual “sausage in dough”, with crispy layers);
• Banana (cut into slices);
• Ham and cheese.

In a step-by-step photo recipe we will tell you how to make quick sweet puff pastries filled with bananas and strawberries.

Sweet puff pastry made from ready-made dough

Ingredients:

• 500 g ready-made puff pastry (yeast-free),
• 200 g strawberries (fresh or frozen),
• 1-2 bananas,
• 1 tbsp. spoon of starch,
• 2 tbsp. spoons of granulated sugar,
• 1 egg for brushing puff pastry
• Wheat flour for sprinkling the work surface.

Cooking process:

If you have already bought ready-made yeast-free puff pastry, you probably noticed that the packaging is different, as well as the contents. Manufacturers offer frozen dough in rolls or square layers. The latter option is easier to work with, since it requires less time to defrost. Frozen plates need to be separated from each other and laid out on the table. In just 10 minutes you can start working.

In the meantime, you can make the filling and preheat the oven.

Fresh strawberries are sorted, washed and chopped into large pieces. There is no special need to thaw frozen strawberries to prevent them from becoming soggy. The banana is cut into cubes or circles.

Sugar and starch are added to the filling. The starch will thicken the syrup released from the berries and retain it in baking as much as possible.

Dust a work surface with flour and lightly roll out the soft dough. Cut it into long rectangles. You can use a special roller for pasties.

Place the filling on one half, moving away from the edge, and cover with the other half.

The edges need to be pinched very well so that all the juice remains inside and does not run away. Place the puff pastries on a greased or lined baking sheet, brush with beaten egg and immediately bake. Immediately, because there is no need to waste time rising and proofing, the dough is not yeast. If desired, you can make cuts on each rectangular pie.

Preheat the oven in advance, bake puff pastry products at 180 degrees. The top of the dough will change shade, and the layers on the sides of the products will become clearly visible.

Congratulations, you have learned how to bake excellent puff pastries for tea without any extra hassle! In the same way, you can prepare sweet puff pastries with cottage cheese, apples, cherries, as well as unsweetened ones with cheese, ham, minced meat, and salted cottage cheese.

Remove the baked goods from the baking sheet onto a wide dish and boil the kettle.

Or serve in portions with berries. By the way, a scoop of ice cream would be quite appropriate here.

In addition, you can make buns with sausages and delicious quick pizza from puff pastry; this time you can use either yeast-free dough or yeast dough.

Pizza with puff pastry

Place the rolled out layer of puff pastry on a baking sheet greased with vegetable oil, spread with ketchup and mayonnaise (or just ketchup), lay out pieces of boiled chicken, sausage or frankfurters, sprinkle with grated cheese (or simply lay out in pieces). You can bake it! For color, you can add chopped olives, sweet bell peppers or pickled cucumbers.

Best regards, Anyuta.

We thank Svetlana Kislovskaya for the photo of the puff pastry recipe.

Puff pastry puffs are a very tasty snack for tea. Puff pastries with sweet and savory filling can become not only a hearty snack on the road, at work or school, but also an excellent tasty breakfast or dinner for the whole family. The puff pastry can be prepared in advance using the first recipe and frozen in small portions in the freezer. You can also use a ready-made store product.

Apple puff pastry puffs are one of the most popular filling options.

• 200 g margarine;
• 2 eggs for dough and 1 for greasing puff pastries;
• 3.5 stacks flour;
• 1 stack thick sour cream;
• sugar;
• 1 tsp. lemon juice.

First, melt the margarine in a steam bath. You can also chop it with a blender along with flour.

Beat the eggs in a blender until the egg mass becomes light. Gradually sift flour into them and add sour cream. Mix thoroughly. Add the margarine last.

Knead the dough. Cut into equal 20 pieces. Place on a plate and place in the refrigerator for an hour, or in the freezer for a quarter of an hour.

We cut the apples into small cubes - first into 5 mm thick slices, then into cubes and cubes. The apple pulp of some varieties quickly darkens when exposed to air. To prevent this, place the chopped apple pieces in a container with lemon juice diluted with water. Then simply drain in a colander.

Roll out the chilled pieces of dough thinly, add 1.5 tablespoons of apple slices and a teaspoon of sugar.

Place the puff pastries on a baking sheet coated with oil, brush them with egg and sprinkle with sugar. You can cook at 200 degrees. within 20 minutes.

Just a note. It is better to take juicy, sweet and sour varieties of apples.

With cheese

Both adults and children like processed cheese in baked goods. The cheese puffs turn out very tender and filling. It is recommended to serve hot; melted, stretchy cheese is much tastier than cooled cheese.

• ready-made puff pastry (homemade or store-bought) - 300 g;
• TV cheese - 150 gr;
• melted cheese - 2 table. l.;
• egg;
• milk - 1 table. l.;
• sesame - 1 table. l.

For the filling, mix grated hard and soft processed cheese. Roll out the layer of rolled out dough and cut into squares.

Place 1-2 tablespoons of filling into each square, pinch the edges to form envelopes. Beat the egg with milk and brush the puff pastries with it. Sprinkle with sesame seeds. A quarter of an hour is enough for baking - as soon as the dough acquires an appetizing golden color, the buns can be considered ready.

With cottage cheese

Puff pastries with cottage cheese are tasty and healthy. If desired, the filling with cottage cheese can become either sweet (as in the recipe below) or unsweetened, if instead of sugar you add, for example, herbs and a little salt.

• package of puff pastry - 500 g;
• granular cottage cheese - 300 g;
• sugar - 2 table. l.;
• egg for filling and egg for brushing.

Thaw the dough in advance. When it becomes slightly soft and begins to fit a little, it is ready to use. Place the defrosted dough on the table.

Prepare the filling: combine the egg with cottage cheese and cheese. Rub with a fork. If desired, you can add a little vanillin.

Roll out the dough and cut into rectangles. Place a couple of spoons of filling on one half of the piece of dough, cover with the other and pinch the edges so that the filling does not leak out. Brush the top with beaten egg. Bake at a temperature of 190-200 degrees. for a third of an hour.

Just a note. If you beat the filling with a blender, the consistency will be more uniform and tender.

Crispy puff pastries without filling

• yeast-free puff pastry - 500 g;
• a handful of flour for rolling out dough;
• powdered sugar;
• egg.

Leave the finished dough at room temperature in advance to defrost. Then roll it out thinly, sprinkling the work surface with flour before doing so. Cut the dough into squares and ribbons. Turn the squares so that they form “bows”, turning the half over in the center. Weave the strips into braids. Place everything on the prepared baking sheet and brush with beaten egg as usual. Bake for 15 minutes.

With meat

• yeast puff pastry - 600 g;
• minced pork - 300 g;
• onion - 1 unit;
• eggs - 2 units;
• salt, pepper, hops-suneli.

Roll out the dough, cut into squares. Mix the minced meat with one egg, add salt and pepper, add some herbs and chopped onion. Mix everything well, fry for about ten minutes in oil, stirring constantly, so that the filling turns out crumbly.

Place the filling into the dough squares. Fold them to form envelopes and poke a few holes on top with a toothpick to allow steam to escape from the baked goods. Bake at 180 degrees. within half an hour.

With cherry

• a glass of cherries;
• 4 tablespoons starch;
• ¾ stack. Sahara;
• egg yolk;
• sheet of prepared puff pastry.

It is necessary to prepare the cherries in advance: rinse and remove the pits.

Next, roll out the dough and cut into squares. Place a teapot in the center of each square. a spoonful of starch, which will absorb the juice of the berries and prevent the puff from falling apart during baking. Place a few berries on top, sprinkle with one (a little more) teaspoon of sugar. Depending on how you want the puffs to look - open or closed - the method of gluing the puffs depends. If they are open, lightly pinch the corners of the dough together so that the puff pastry remains open in the center. If closed, use any method described in the above recipes. Bake at 180 degrees. for a third of an hour.

How to cook with chocolate?

A very simple way to make quick sweet puffs - with chocolate. This recipe is suitable if guests are already rushing to see you, and you don’t know what to offer for tea.

• 500 g puff pastry without yeast;
• egg;
• 2 chocolate bars.

A standard package of ready-made dough usually contains two layers of dough. And this is very useful if you want to please your guests not with a simple dessert, but with pastries with different fillings. We suggest turning one layer into a puff with dark chocolate, and the second - with milk chocolate, filled with raisins and nuts. If you wish, you can replace the options with your favorite ones.

So, you need to start by rolling out the dough. In this case, the layer does not need to be cut, in the future it will be possible to cut the finished puff pastry into pieces. The sheet should retain its corners and be twice the size of the chocolate bar. Place the tile in the center and use a knife to make parallel oblique cuts along the remaining protruding edges of the dough. Next, we cover the chocolate with shorter pieces of dough, and weave the oblique ribbons one by one, completely covering it.

Repeat the same with the remaining dough and the second chocolate bar.

Beat the egg well and brush the pastries with it. We watch the edges of the baked goods; they must be well sealed, otherwise the chocolate may leak out. Bake at 200 degrees. within 20-25 minutes.

Just a note. Banana goes well with chocolate. It can also be cut into strips and placed under the chocolate bar while assembling the puff pastry.

Puff pastry with mushrooms

• mushrooms - 400 gr;
• puffy dough - 500 g;
• dill - a bunch;
• onion - 1 unit;
• boiled potatoes - 3 units;
• hard cheese - 100 gr;
• eggs - 2 units;
• salt, oil, pepper.

First, prepare the filling: wash the mushrooms, cut them into slices and fry them in oil over high heat. Meanwhile, cut the onion into quarters. When the liquid has evaporated from the mushrooms, add the onion to them; if desired, you can add a spoonful of plums to add tenderness and flavor. oils Fry everything together, stirring occasionally, add salt. Remove from heat after the onions and champignons turn an appetizing yellowish color.

Wash the greens, pat dry with a paper towel, and finely chop. Cut the pre-boiled potatoes into cubes.

Three cheeses on a coarse grater. Combine everything that has been prepared in one bowl.

Beat the egg and pour in all the filling. Mix everything.

Roll out the dough and cut into squares of approximately 10-12 cm. Beat the second egg and cover the edges of the squares with it so that they stick together better. Place about a spoonful of filling in each square diagonally. Wrap it in little bags. Place on a baking sheet and cover with the rest of the beaten egg. At 180 degrees. The bags take about 20 minutes to bake.

With chicken

• 500-600 grams of homemade or purchased puff pastry;
• 2 chicken breast halves, boneless and skinless;
• 2 medium potatoes;
• 1 small onion.

Peel the onion and potatoes and cut them into small cubes.

Rinse the breast and cut it into small cubes, similar in size to pieces of vegetables.

Roll out the dough and cut into rectangles approximately 10 cm long and 20 cm wide. Place the filling on one half, leaving the edges free. Pinching. We pierce the top in several places with a fork so that steam escapes and the baked goods do not turn out wet inside. Bake for 30-35 minutes at 200 degrees.

With ham and cheese

• egg;
• 300 grams of ham;
• 200 g hard. cheese;
• 500 g of dough.

Cut the ham into strips and grate the cheese. Roll out the dough and cut into rectangles. Place ham on one half and sprinkle with cheese. On the other half we make small longitudinal cuts in the center. Cover the filling with the other half of the dough and pinch the edges. Brush the pastry with beaten egg.

This filling does not require a long time to prepare, so it is enough to bake for 20-25 minutes.

Unsweetened puff pastries with sorrel and cottage cheese

• puff pastry - 350-450 g;
• cottage cheese - 200 gr;
• eggs - 2 units;
• grated hard cheese - 150 g;
• salt, pepper;
• garlic clove;
• sorrel - 50-70 gr.

Rinse the sorrel, chop finely, mix with grated cheese and cottage cheese. Add pepper and salt to taste, squeeze out the garlic, beat in the egg and mix well.

Roll out the dough and cut into rectangles. Then everything happens as in previous recipes - we spread the filling into pieces of dough, pinch it together, brush it with egg and bake. For this filling, it is enough to bake for a third of an hour at 180 degrees.

With bananas

• banana - 1 unit;
• puffy dough - 1 layer;
• chocolate paste - 100-150 g;
• walnuts - 2 table. l. crushed kernels.

Roll out the dough and divide into 9 equal squares. In each we put a heaping teaspoon of chocolate paste. Sprinkle crushed nuts on top and place a slice of banana. Connect the ends of the dough in the center. Bake at 180 degrees. We determine readiness by the condition of the dough, since the filling does not require long-term heat treatment. When the puff pastries become golden, they can be removed from the oven.

With sugar

Sugar puffs are also called puff tongues.

• 500 g puff pastry test;
• 50 grams of sugar;
• 50 ml of strongly brewed black tea (can be replaced with yolk).

The preparation is very simple: the dough is slightly defrosted and rolled out to a thickness of approximately 7 mm. Cut into strips approximately 4-5 cm wide. Place on a baking sheet, brush with tea and sprinkle with sugar. Sugar tongues only need to bake for 15 minutes at 180 degrees.