Recipes for puff pastries made from ready-made puff pastry. The most delicious puff pastry products in your kitchen Puff pastry step by step recipe

My friends!

Our temperature has dropped to 29, tomorrow they promise rain, which means we can turn on the oven for a while. Just a little bit. And at the same time do not make any unnecessary movements. Ready-made puff pastry purchased. Toppings are on hand. And sweet pastries made from puff pastry await us: the most delicious selected recipes to my humble but seasoned eye and taste.

I've compiled a list of both quick and easy baking recipes and more complex holiday desserts. And since there are a lot of recipes waiting for us, we’ll dispense with my favorite introductions on abstract topics and get straight to the point.

Yeast and yeast-free puff pastry

I can only say in theory (since I recently found out that not everyone is aware) that puff pastry tends to be yeast-free And yeast.

1. Yeast-free puff pastry It is prepared from unleavened dough (flour, water and salt) with the addition of a large amount of butter, which is “beaten” into the dough by repeated folding and rolling. Puff pastries, cookies, cakes, and strudels are made from yeast-free puff pastry. By the way, the famous Napoleon cake in its French original is also made from such puff pastry without yeast.
2. Yeast puff pastry prepared in the same way, but from yeast dough. You can make croissants, buns and a variety of so-called Viennese pastries from yeast puff pastry.

So, if you once again wondered “What kind of sweet and tasty thing can I make from store-bought puff pastry?”, listen carefully and remember!

Recipes for yeast-free puff pastry

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

1. Puff rolls with chocolate filling

Grocery list:

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

Preparation:

1. Defrost the puff pastry and preheat the oven to 200ºC. Line a baking tray with baking paper.
2. Sift cocoa powder onto the dough and spread it over the entire surface of the layer, leaving about a 0.5 cm gap at the edges.
3. Sprinkle granulated sugar on top and roll the roll along the narrow side.
4. Using a sharp knife, cut the roll into rolls about 1 cm thick and place 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 cannot be cut into rolls, place it in the refrigerator for 10-15 minutes.

2. Puff rolls with apple and nuts

You can prepare rolls with apple-nut filling in the same way. For them we will need the following products.

Grocery list:

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

Preparation:

1. Defrost the puff pastry and preheat the oven to 200º. Line a baking tray with baking paper.
2. Peel and core the apples and cut into small cubes.
3. Melt butter in a frying pan over moderate heat, add apples, cinnamon, nutmeg, 1 tablespoon of 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 defrosted dough layer 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. Along the narrow edge, roll the dough into a roll and cut into rolls about 1 cm thick 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.

Preparation:

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

   To prevent the apples from darkening, you can fill them with cold water and a spoonful of lemon juice.

   Place the jam and water in a small saucepan and heat over low heat, stirring, for 2 minutes. Pass the resulting jam through a sieve.

   Lightly roll out the dough on a floured work surface and cut out 4 identical rectangles measuring approximately 10x15cm.

   Transfer the dough to the prepared baking sheet. Place 6-7 apple slices in the center of each rectangle, placing one on top of the other. Leave a margin of 1-1.5 cm from the edges.

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

   Bake for 10-12 minutes until the puff pastries are golden brown. Remove the finished puff pastries from the oven, brush with the remaining jam and let cool.

   4. Sweet puff pastry pie filled 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
   • chopped dark chocolate - 50 gr. (optional)
   • almond petals - 2 tbsp. ( like these ones )

   For lubrication:

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

   Preparation:

   1. Thaw the puff pastry and lightly roll it out on a floured work surface.
   2. Preheat the oven to 200º and line a baking tray with baking paper.
   3. In a bowl, mash the cottage cheese with a fork and mix thoroughly with powdered sugar and a lightly beaten egg.
   4. Add the berries from the jam (if we use fruit jam, they need to be finely chopped), grated zest and, if desired, chocolate, and mix again.
   5. Place the layer of puff pastry on a baking sheet lined with baking paper and place the curd filling in the center, leaving a space 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 use a brush to brush the edges of the pie.
   8. If desired, sprinkle the filling with almond petals and press lightly 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. Cinnamon Puff Pastry Spirals

   

   Grocery list:

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

   Preparation:

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

   6. Puff pastry wreaths with blueberry jam

   

   Grocery list:

   • puff pastry - 400 gr.
   • flour - for dusting
   • blueberry jam - 4-6 tbsp.

   Preparation:

   
   

   7. Garibaldi puff pastry with raisins

   

   Grocery list:

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

   Preparation:

   1. Defrost the puff pastry and preheat the oven to 200º.
   2. Wash the raisins and dry them well on a paper towel.
   3. Roll out the defrosted dough on a floured surface until the layers have doubled in size. The thickness of the dough should be 2-3 mm, no more.
   4. Place raisins on one sheet of dough and cover with a second sheet and run the rolling pin over the dough again to seal the raisins with the dough.
   5. Using a sharp knife, cut cookies into arbitrary shapes and sizes. The top layer can be cut to form a lattice.
   6. Place the cookies on a baking tray lined with baking paper, 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 prepared with either yeast or 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.

   Preparation:

   1. Defrost the puff pastry according to the instructions on the package and first prepare the semolina cream.
   2. In a saucepan, heat the milk and sugar over low heat, stirring occasionally with a whisk.
   3. As soon as the milk begins to boil, add semolina in a thin stream while stirring vigorously with a whisk.
   4. When the cream begins to thicken, add lemon zest and continue stirring.
   5. After the semolina acquires the consistency of custard, remove the saucepan from the heat, add the butter and stir until it is completely dissolved.
   6. Preheat the oven to 180º and after the cream has cooled slightly, add the eggs one at a time, thoroughly mixing with a whisk after each egg until a homogeneous, smooth mass is formed.
   7. To rectangular oblong cake pan Place a layer of puff pastry so that one edge protrudes slightly more than the other.
   8. Place semolina cream inside, plum jam on top, and distribute along the bottom of the mold.
   9. Fold the edges of the dough on all sides to cover 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 golden brown.

   Puff pastry recipes

   9. Nut buns made from puff pastry

   

   Grocery list:

   • puff pastry dough - 500 gr.
   • walnuts - 300 gr.
   • egg yolks - 2 pcs. + 1 piece - 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 tbsp.

   For the glaze:

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

   Preparation:

   
   

   For the glaze:

   • Sift the powdered sugar and dilute with cold water. Cover the cooled buns with this glaze.

   10. Puff-yeast buns with cream and raisins

   

   Grocery list:

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

   For the glaze:

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

   Preparation:

   
   

   Here ⇓ auntie shows how to form buns correctly. Be sure to check out:

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

   Good luck, love and patience.

   All. Bye. Bye.

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

Chop the onions and sauté in preheated vegetable oil.


The onion should become translucent.


Then you need to add chopped liver to it.


Upon contact with a hot frying pan, it will gradually change its burgundy color to gray. The pieces must be stirred frequently so that they simmer evenly.

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


Puff pastry for pouches should be rolled out into a layer 3-4 mm thick. To prevent sticking, it must be sprinkled with flour on both sides.


Cut into squares with a side of 10 cm.


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


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


Place puff pastry bags with beef liver at a distance of 3 cm from each other on a baking sheet lined with parchment. They should be baked at 200 degrees for 25-30 minutes.

The technology for making homemade puff pastry is quite complex and requires a lot of effort and a lot of free time. Therefore, many modern housewives choose a simpler option and knead puff pastry based on yeast. It turns out no less fluffy, tender and crispy, but it is made much faster and easier. We have selected for you the most successful recipes with photos, following which you will easily learn how to prepare fluffy and melting homemade cakes and will regularly pamper your family and friends with delicious delicacies.

Classic puff pastry contains a large amount of butter or margarine. To achieve a delicate structure and numerous thin layers, you have to repeatedly roll out the dough mass, which usually takes a lot of time and physical effort.

Puff pastry is made from a sweet dough made from dry or raw yeast. It layers much less (from 20 to 100 layers), but is baked more fluently and has a light, unobtrusive sourness and a bright, memorable aroma.

For those who do not know at what temperature to bake puff pastry, here is a useful reminder:

• Small products made from yeast-free puff pastry are kept in the oven, preheated to 210-250 °C for 20 minutes to half an hour. Large baked goods require the same temperature, but slightly longer - from 30 to 60 minutes.
• Professional confectioners, revealing the secrets of preparing delicious, airy and fluffy puff pastry, recommend cooking cookies and portioned puff pastries at a temperature of 240-260°C for 10 to 20 minutes, and for rolls and cakes weighing about a kilogram, setting the heating level to approximately 230-250° C and bake the products for 20-25 minutes.

Yeast-free puff pastry

This cooking method is simple and easy, does not take too much time and does not require any significant effort or serious culinary talent. If all the parameters are strictly followed, even a beginner’s baked goods will turn out unusually tasty, aromatic and crispy. Any filling is suitable, from fresh fruit or jam to boiled condensed milk and candied fruits. If you plan to use mushroom, vegetable or meat filling, the amount of sugar can be reduced by half.

Puff pastry: a simple recipe with photos

Ingredients

• flour – 3 tbsp
• water at room temperature – 85 ml
• milk 3.2% – 135 ml
• dry yeast – 7 g
• butter – 200 g
• granulated sugar – 3 tsp
• salt – 1 tsp
• egg – 1 pc.

How to cook

1. Dissolve 1 teaspoon of sugar and the entire volume of yeast in water at room temperature. Send to a warm place for 15-20 minutes so that the components react. When the dough rises and a foamy cap appears on top, mix well.
2. Sift premium wheat flour twice through a kitchen sieve and combine with salt and the remaining sugar.
3. Grate the butter on a coarse grater and add it to the flour mixture. Grind with your hands or chop with a knife to form fine crumbs.
4. Beat the egg into the yeast dough, pour in slightly warmed milk in a thin stream and mix thoroughly.
5. Collect flour crumbs and form into a mound. Make a well in the center and pour in the egg-yeast liquid.
6. Quickly knead a smooth, plastic, soft dough. Wrap in cling film and place in the refrigerator for 2 hours.
7. After the time has passed, take it out, roll it out according to your wishes, fill it with filling and bake in a preheated oven until done.
8. Serve, sprinkled with powdered sugar.

Homemade puff pastry dough

Advice: If you don’t want to bother with flour and other products or you simply don’t have time for it, you can buy ready-made puff yeast dough in the store. Immediately before purchasing, it is advisable to carefully study the composition and make sure that the product has not expired.

1. All movements are carried out only in one direction and with a uniform load on the rolling pin. Only then will the layer be smooth and complete.
2. First, softened butter or margarine is placed on a sheet of yeast-free dough, the edges are folded into an envelope and carefully rolled into an equilateral rectangle.
3. The next step is to connect the opposite sides of the layer in the center, pinch it, fold it in half with a seam and send it to a cold place for half an hour.
4. Then the procedure is repeated again and the semi-finished product is sent to the cold again.
5. At the third stage, the dough is rolled out into an even layer, folded into four and once again left in the refrigerator for half an hour. Only after all these procedures can you begin to form the baked goods and fill them with filling.

Tip: Before kneading the puff pastry, all the necessary ingredients must be removed from the refrigerator and left on the kitchen counter for 1 hour. During this time, they will reach the same room temperature and the dough will turn out soft, elastic and tender.

Homemade puff yeast dough can be prepared for future use. In order for the semi-finished product to be well preserved and not to absorb foreign odors, you need to roll it out into wide layers, fold it in half, then in four, wrap it very tightly in cling film, tightly tie the edges of polyethylene and put it in the freezer.

The rules for defrosting are very simple, but they must be followed:

1. If you plan to use the semi-finished product only the next day, in the evening you need to remove the dough from the freezer and place it on the bottom shelf of the refrigerator. Before the morning it will have time to reach the desired temperature and return to its plastic consistency.
2. At room temperature, it takes from 45 minutes to 2 hours to completely defrost the dough, depending on the size of the layer. It is not recommended to speed up this process with improvised means (microwave, hair dryer, etc.). It is likely that the product will lose some of its taste and acquire an unpleasant rubbery quality.
3. The dough, frozen in a roll, should be unrolled very carefully, as it, being hard, can break. As it thaws, the edge is usually carefully folded onto a kitchen board and leveled, or cut off with a sharp knife and immediately started baking.
4. To prevent the defrosted dough from becoming airy and dry, it is recommended to cover it with a moistened napkin or linen towel lightly sprinkled with water.

Puff pastry recipe (video)

Preparing the dough. Prepare yeast dough using a sponge or straight method, but sugar should be added while kneading the dough or some of the sugar should be rolled into the dough along with butter so as not to delay the development of yeast.

Lamination and cutting. Before layering, cool the dough and roll it out into a sheet so that the edges are slightly thinner than the middle. Knead the butter (when making products from puff pastry, you can use butter margarine instead of butter). For lamination of the dough, you should leave 2/3 of the total amount of butter indicated in the layout.

Cover part of the layer (2/3) with butter and sprinkle with sugar. Bend the part of the layer not covered with oil (1/3) and cover it with the layer covered with oil; then cover the dough, already folded in half, with the remaining part of the layer, greased with oil. The result is a wrap made from three layers of dough and two layers of butter.

Sprinkle the dough wrapped with butter in flour and roll it out into a layer 2-3 cm thick, sweep away the flour and fold the layer in four. This way there will be eight layers of butter in the dough. The dough with a large amount of butter should be rolled out again and the layer folded in half, three or four times, resulting in 16, 24 or 32 layers. With further rolling and intensive stretching of the layer, thin layers of dough may break and the layering of the dough will deteriorate.

Lamination and cutting of the dough should be carried out at 17-20°. If the room temperature is higher, the dough must be cooled periodically, while ensuring that the butter does not harden. When the dough is rolled out, the hardened butter crumbles and breaks the layers of dough, and leaks out during baking.

PIES BAKED FROM YEAST Puff DOUGH

Cut the yeast puff pastry according to one of the methods outlined below.

First way. Roll out the layer to a thickness of about 5 mm and cut out flat cakes using a round notch with a diameter of 8-8.5 cm. Place the minced meat in the middle of the cake and cover it, lifting the edge of the dough, then press the pie lightly with your palm.

Second way. Cut strips 12-13 cm wide along the length of the dough layer. Place minced meat along the strip, bend one edge of the dough strip in half (lengthwise), close the minced meat and, stepping back a little from the edge, press with your hand. Cut the resulting tube into pieces 5-7 cm long with a sharp knife.

Third way. Cut the layer into squares (approximately 7x7 cm), place minced meat in the middle of the piece, connect two opposite corners of the dough so that a triangular-shaped pie is formed.

Place the formed pies on a greased sheet and leave to proof completely for 1 hour 40 minutes - 2 hours at a temperature of 25-30°. During proofing, there should be no draft in the room so that a crust does not form on the dough.

Before baking, brush the surface of the pies with eggs, melange or whey. Bake the products for 7-8 minutes at 200-240°.

For the dough: beetle 4550, sugar 556, butter 1110, yeast 120, salt 46, refined vegetable oil for greasing baking sheets 25, eggs for greasing products 380; for minced meat: meat 2800, rendered pork lard 150, salt 46, black pepper 2, onion 200, rice 300. Yield about 100 pcs.

Puff bun

Prepare yeast puff pastry, roll out an even rectangular layer 0.8 mm thick and cut into small square pieces weighing 56 g each. Fold the corners of the square towards the center and press slightly. Place the cut buns on a greased baking sheet and grease them with butter at the point where one bun touches the other, since the products stick together during proofing. After proofing, brush the surface of the bun with eggs and bake for 12-15 minutes at 260-280°.

Flour 3000, sugar 470, eggs 400, milk 406, yeast 78, salt 23, vanillin 1.5, water 1000, flour for filing 125, butter for lamination 450, sugar for lamination 467, refined vegetable oil for greasing baking sheets 19, eggs for greasing buns 100. Yield 100 pcs. 50 g each

BUN WITH NUTS

Roll out a layer of yeast puff pastry 1 cm thick, cut it into strips 20 cm long. Twist the cut strip into a rope, and then wrap it into a spiral, the end of which is placed under the bun. After complete proofing, brush the bun with eggs and sprinkle with nuts or almonds. Bake products at 250-260°.

Flour 6000, butter 1000, sugar 1000, water 2500, yeast 100, nuts or almonds 500, eggs or melange 600, salt 40. Yield 100 pcs. to 90

PASTRY WITH MARZIPAN

Prepare yeast puff pastry, roll out into a layer 0.8-1 cm thick, cut into pieces into a wedge shape and add the filling. Wrap the dough in a roll, bend it into a horseshoe, place it on a greased baking sheet, let it rise completely and bake at 250-260°. Grease the products with lipstick and sprinkle with chopped almonds or nuts.

For the filling, grind the almonds or nuts on a grater (you can mix the almonds with sugar), add 1/4 of the required eggs and pass through a roller or meat grinder twice with a fine grid, then add the rest of the eggs.

For the dough: flour 5000, butter 1545, sugar 800, yeast 165, eggs or melange 955, salt 50, water 1600, flour for sawing 270; for lipstick: sugar 620, water 180; for filling: almonds or nuts (kernel) 820, sugar 150, eggs or melange 300. Yield 100 pcs. 100 g each

Puff with jam

Roll out the yeast puff pastry into a layer 1 cm thick; cut a strip 10-12 cm wide along the length of the layer. Release the jam from the pastry bag along the middle of the strip, fold both edges of the strip over the jam and pinch the dough. Turn the product seam side down, press lightly and cut; then place the puff pastries on a greased baking sheet, after proofing, brush them with eggs and bake at 250-260°.

Flour 3950, butter 980, sugar 790, water 1400, yeast 120, eggs or melange 490, salt 50, jam 985, refined vegetable oil for greasing baking sheets 25. Yield 100 pcs. to 75

Puff pastry braided

Roll out the yeast puff pastry into a layer 2 cm thick and 30 cm wide. Cut into even strips weighing 190 g, which are twisted into a rope. Weave a braid of three strands, place in the length of a baking sheet, let it rise almost completely, brush with eggs and sprinkle with chopped almonds. Bake the puff pastry at a temperature of 220-230°, then cut into five servings.

From this dough you can prepare portioned products in the form of curls.

Flour 5200, sugar 800, eggs 1000, butter 500, milk 1500, salt 60, cardamom 5, yeast 150, nutmeg 10, lemon essence 5, butter for lamination 1000, sugar 1000, almonds for sprinkling 300.

Alexander Gushchin

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

Content

Before starting to master complex baking, a novice housewife should learn 5 simple recipes with ready-made puff pastry, including puff pastries, cookies, pies and buns. The easiest way to learn how to cook different dishes is through photo or video recipes. In addition, you can experiment with types of fillings and spices to make the dish special.

What can be made from puff pastry

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

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

From yeast

The finished dough using yeast has a characteristic sour taste. After cooking, products made from it turn out more fluffy and tasty. They make good buns and savory meat and fish pies. Unlike the fresh version, there are several times fewer layers; they do not turn out as light and crispy, but the number of calories is slightly less.

From yeast-free

Unleavened or yeast-free product is more often used to make sweet confectionery products. The tongues, corners and puffs are crispier and more delicious due to the thin layers. However, for those who are trying to adhere to proper nutrition, it is better to refrain from consuming such delicacies - the product turns out to be higher in calories due to the fact that it contains more oil.

Recipes with ready-made puff pastry

When you urgently need to cook something, different recipes made from ready-made puff pastry become a real lifesaver. Recommendations from experienced chefs will help beginners:

1. Pre-defrost the dough in the microwave or leave it on the table 2-3 hours before starting cooking.
2. After thawing, yeast dough 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 turns out better if you place it on a sheet of parchment paper soaked in oil. Puff pastries often burn on a baking sheet.
5. Products can be filled with any ingredients, both sweet and salty.
6. During the final stage, the filling is added and the product is placed in a hot oven. The average baking temperature is 180-220 degrees.
7. If meat filling is used, 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 prepare a dish from ready-made puff pastry with any salty or sweet filling - vegetable, cottage cheese, fruit, meat, egg, as long as it does not spread after the dish cools. The simplest version of a confectionery product made from this dough is apple cinnamon roll. Despite its simplicity, the dish can decorate any table. It uses a yeast type of product.

Ingredients:

• package of ready-made 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 and flatten it slightly with a rolling pin.
2. Peel the apples and chop.
3. Mix with half the powdered sugar and cinnamon.
4. Place the apples in the middle of the layer, carefully roll them into a roll, pinch the edges.
5. Cut into portions and place on a baking sheet.
6. Bake for 30 minutes.

Pie

• Time: 40 minutes.
• 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 baked goods, such as a pie made from ready-made puff pastry, you can also choose different fillings. Meat samsa, shaped like a pie, is very tasty. This is a dish from Azerbaijani cuisine. It is prepared very simply, even a housewife with minimal culinary skills can handle it, and it looks festive. The main secret of success is strict adherence to the recipe.

Ingredients:

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

Cooking method:

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

Buns

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

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

Ingredients:

• 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. Make a slit in the middle of each piece with a knife so that it does not reach the edge.
6. Unfold the slit to make a “heart”.
7. Place the buns on parchment paper.
8. Grease with yolk, sprinkle with powder.
9. Bake for 25 minutes.

Puff tongues

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

In the 5 simplest recipes with ready-made puff pastry, you must include the preparation of tongues. This type of quick baking got its name because of its similarity to a real tongue. Puff pastries are prepared simply – all you need is store-bought puff pastry without yeast, sugar, an oven and a few minutes. Some gourmets prefer to sprinkle the finished cakes with salt, then they can be used as a beer snack.

Ingredients:

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

Cooking method:

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

Cookie

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

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