Puff pastry puffs are a delicious tea snack. Puffs with sweet and savory fillings can become not only a hearty snack on the road, at work or school, but also a great tasty breakfast or dinner for the whole family. Dough for puffs can be prepared in advance according to the first recipe, and frozen in small portions in the freezer. You can also use a ready-made store product.
Material Content:
Puff pastry apples
Puff pastry layers with apples are some of the most popular fillings.
- 200 gr margarine;
- 2 eggs for dough and 1 for greasing puffs;
- 3.5 stack flour;
- 1 stack thick sour cream;
- sugar;
- 1 tsp lemon juice.
First, melt the margarine in a steam bath. You can also chop with a blender along with flour.
Beat eggs in a blender until light egg mass. Gradually sift flour to them, spread sour cream. Mix thoroughly. The last pour the margarine.
Knead the dough. We cut into the same 20 parts. We put it on a plate and send it to the refrigerator for an hour, or to the freezer for a quarter of an hour.
We cut the apples into small cubes - first with 5 mm thick plates, then we cut with cubes and cubes. The apple flesh of some varieties quickly darkens upon contact with air. To prevent this, dip the sliced apples into a container of lemon juice diluted with water. After that, just throw it in a colander.
Roll the chilled dough slices thinly, put 1.5 tablespoons of apple slices and a teaspoon of sugar.
Puff puffs on a baking sheet covered with butter, grease them with an egg and sprinkle with sugar. You can cook at 200 degrees. for 20 minutes.
On a note. Apples are better to take juicy, sweet and sour varieties.
With cheese
Cream cheese in pastries is liked by both adults and children. Puffs with cheese are very tender and satisfying. It is recommended to serve hot, creamy stretched cheese is much tastier than cooled.
- ready-made puff pastry (home or store) - 300 gr;
- tv cheese - 150 gr;
- melted cheese - 2 tables. l .;
- egg;
- milk - 1 table. l .;
- sesame seeds - 1 table. l
Read also: sausages in puff pastry
For the filling, mix the grated hard and soft cream cheese. Roll out the rolled dough and cut into squares.
In each square, put 1-2 tablespoons of the filling, pinch the edges, forming envelopes. Beat the egg with milk and grease them with puffs. Sprinkle with sesame seeds. For baking, a quarter of an hour is enough - as soon as the dough acquires a delicious goldenness, the buns can be considered ready.
With cottage cheese
Puffs with cottage cheese are tasty and healthy. If desired, the filling with cottage cheese can become both sweet (as in the recipe below), and unsweetened if, for example, greens and a little salt are added to it instead of sugar.
- packing puff pastry - 500 gr;
- granular cottage cheese - 300 gr;
- sugar - 2 tables. l .;
- egg for filling and egg for lubrication.
Thaw the dough in advance. When it becomes slightly soft and starts to fit a little - it is ready to use. Lay out the thawed dough on the table.
Prepare the filling: combine the egg with cottage cheese and cheese. Wipe with a fork. If desired, you can add a little vanillin.
Roll out the dough and cut into rectangles. Put one half of the dough into a couple of spoons of the filling, cover the other with the pinch and pinch the edges so that the filling does not leak. Grease with beaten egg. Bake at a temperature of 190-200 degrees. within a third of an hour.
On a note. If you beat the filling with a blender, the consistency will be more uniform and tender.
Crispy puffs without filling
- yeast-free puff pastry - 500 gr;
- a handful of flour for rolling dough;
- powdered sugar;
- egg.
Leave the finished dough in advance at room temperature to defrost. After thinly roll it, sprinkling with flour before this work surface. Cut the dough into squares and ribbons. Rotate the squares so that we get “bows”, turning the half in the center. Strip the braids with pigtails. Put everything on a prepared baking sheet, and, according to the classic, grease with a beaten egg. Bake for 15 minutes.
With meat
- yeast puff pastry - 600 gr;
- minced pork - 300 gr;
- onion - 1 unit .;
- eggs - 2 units .;
- salt, pepper, sunnel hops.
Roll out the dough, cut into squares. Stuffing mix with one egg, salt and pepper, add a little spicy herbs, chopped onion. Mix everything well, fry for about ten minutes in oil, stirring constantly to make the filling crumbly.
In the squares of the dough, lay out the filling. Fold so that you get envelopes, make several holes on top with a toothpick so that steam comes out of the baking dish. Bake at 180 degrees. for half an hour.
With cherry
- a glass of cherry berries;
- 4 tablespoons of starch;
- ¾ stack. Sahara;
- egg yolk;
- sheet of finished puff pastry.
It is necessary to prepare the cherry in advance: rinse and remove the seeds from it.
Next, roll out the dough, cut into squares. In the center of each square, put a teapot. a spoonful of starch, which will absorb the juice of the berries and prevent the puff from sticking out during baking. Put a few berries on top, sprinkle with one (you can slightly more) a teaspoon of sugar. Depending on how you want to see the puffs - open or closed - depends on the way gluing puffs. If open, gently pinch the corners of the dough with each other so that the puff remains open in the center. If closed - in any way described in the above recipes. Bake at 180 degrees. within a third of an hour.
How to cook with chocolate?
A very simple way to make quick sweet puffs is with chocolate. This recipe is suitable if guests are already rushing to you, and you do not know what to offer for tea.
- 500 grams of puff yeast-free dough;
- egg;
- 2 bars of chocolate.
In the standard package of the finished dough, usually there are two layers of dough. And this is very useful if you want to please the guests not with a simple dessert, but with pastries with different fillings. We suggest turning one layer into a puff with bitter chocolate, and the second with milk, filled with raisins and nuts. Optionally, you can replace the options with your favorite.
So, you need to start by rolling out the dough. The layer in this case does not need to be cut, in the future it will be possible to cut the finished puff into pieces. The sheet should retain corners and be twice as large as chocolate. In the center we put the tile and with a knife we make parallel oblique cuts on the remaining protruding edges of the dough. Next, cover the chocolate with shorter pieces of dough, and weave the oblique ribbons in turn, completely closing it.
Repeat the same with the remaining dough and a second chocolate bar.
Beat the egg well and grease the pastries with it. We follow the edges of the baking, they must be well plucked, otherwise chocolate may leak. We bake at 200 degrees. within 20-25 minutes.
On a note. Banana goes well with chocolate. It can also be cut into strips and put under a chocolate bar during puff assembly.
Puff pastry with mushrooms
- mushrooms - 400 gr;
- puff. dough - 500 gr;
- dill - a bunch;
- onion - 1 unit .;
- boiled potatoes - 3 units;
- the cheese is hard. - 100 gr;
- eggs - 2 units .;
- salt, oil, pepper.
First, prepare the filling: wash my mushrooms, cut into slices and fry in oil, over high heat. Meanwhile, we cut the onion into quarters of the little rings When the liquid evaporates from the mushrooms, we spread a little onion to them, if you wish, you can add a spoonful of plums to give tenderness and aroma. oils. Fry it all together, stirring occasionally, salt. Remove from heat after the onions and mushrooms become a delicious yellowish tint.
Wash the greens, get wet with a paper towel, finely chop. Cut the boiled potatoes into cubes in advance.
Three cheese on a coarse grater. All that is prepared, we combine in one bowl.
Beat the egg and fill the whole filling. We mix everything.
Roll out the dough and cut into squares of about 10-12 cm. Beat the second egg and cover the edges of the squares with it so that they stick together better. In each square we lay out diagonally about a spoonful of filling. Wrap in pockets. Spread on a baking sheet and cover with the rest of the beaten egg. At 180 degrees. kulechki bake for about 20 minutes.
With chicken
- 500-600 grams of home or purchased puff pastry;
- 2 halves of chicken breast without bone and skin;
- 2 medium potatoes;
- 1 small onion.
Peel the onion and potatoes, cut into small cubes.
Rinse the breast and cut into small cubes, similar in size to pieces of vegetables.
Roll out the dough and cut into rectangles about 10 cm long and 20 cm wide. Spread the filling on one half, leaving the edges free. Pinching. We pierce the top in several places with a fork so that the steam comes out, and the baking did not turn out to be moist inside. Bake for 30-35 minutes at 200 degrees.
With ham and cheese
- egg;
- 300 gr ham;
- 200 gr hard cheese;
- 500 g of dough.
Cut the ham into strips, three cheese on a grater. Roll out the dough and cut into rectangles. Put ham on one half, sprinkle with cheese. In the second half, we make small longitudinal cuts in the center. Cover the filling with the second half of the dough and pinch the edges. With a beaten egg, grease the pastries.
This filling does not require a long time for readiness, so it’s enough to bake for 20-25 minutes.
Unsweetened puffs with sorrel and cottage cheese
- puff pastry - 350-450 gr;
- cottage cheese - 200 gr;
- eggs - 2 units .;
- grated hard cheese - 150 gr;
- salt pepper;
- garlic clove;
- sorrel - 50-70 gr.
Rinse the sorrel, finely chop, mix with grated cheese and cottage cheese. Add pepper and salt to taste, squeeze the garlic, drive in the egg and mix well.
Roll out the dough, cut into rectangles.Then everything happens, as in the previous recipes - lay out the filling in pieces of dough, pinch, grease with an egg and bake. For this filling, it is enough to bake for a third of an hour at 180 degrees.
With bananas
- banana - 1 single .;
- puff. dough - 1 layer;
- chocolate paste - 100-150 gr;
- walnuts - 2 table. l crushed kernels.
Roll out the dough, divide into 9 equal squares. In each we put a teaspoon with a slide of chocolate paste. Sprinkle with crushed nuts on top and put on a slice of banana. In the center we connect the ends of the dough. Bake at 180 degrees. Readiness is determined by the state of the test, since the filling does not require prolonged heat treatment. When the puffs become golden, they can be removed from the oven.
With sugar
Sugar puffs are also called puff tabs.
- 500 gr puffs. test;
- 50 grams of sugar;
- 50 ml of strong brewed black tea (can be replaced with yolk).
The preparation is very simple: the dough is slightly thawed, rolled out to a thickness of approximately 7 mm. It is cut into strips approximately 4-5 cm wide. They are laid out on a baking sheet, smeared with tea and sprinkled with sugar. It’s enough to bake sugar reeds for only 15 minutes at 180 degrees.
