A few days ago we learned how to make homemade puff pastry. As it turned out, it is not difficult at all, and the dough turns out much tastier and better shop. Today we offer you some amazing puff pastry recipes. What can be cooked from puff pastry? A lot of different goodies! From simple puff "reeds" to a gorgeous cake "Napoleon"; puffs of a tubule, “envelopes”, “corners”, “roses”; stuffed with apples, cottage cheese, cheese, sausage, jam, chocolate, custard! This is the richness of variations that conceals the basic recipe for homemade puffs.
Depending on how you fold the dough and how you fill the shaped products, each time you get a new delicacy, to the joy and surprise of the household.
I share with you several variants of recipes from puff pastry, and then you will be able to dream up and share ideas in the comments!
All puff pastries should be baked on a baking sheet, sprinkled with flour, or covered with parchment for baking, at a temperature of 200-220 ºC. Readiness is easy: baking stratified, acquiring a golden color.
1. Puffs “Bows”
Roll out puff pastry 1 cm thick, cut into strips about 10 cm long, 3-4 cm wide. Twist in the middle to make a “bow”. We bake, shift on a plate and sprinkle with powdered sugar.
2. Puffs “Ears”
Probably, you often met tasty cookies-ears in the store. It is easy to make it at home: roll out the dough 0, 5 cm thick, sprinkle the cake with sugar and cinnamon and fold the right edge first, then the left with a roll to the middle of the cake. It turns out a double roll. Cut it into pieces with a thickness of 0, 5 cm, lay out the “ears” on a baking sheet covered with parchment, and bake until done.
3. Puffs “Corners”
Cut the dough into squares, in the middle of each lay out a non-liquid filling: slices of apples, cherries, cottage cheese, or boiled eggs with green onions, or mushrooms, fried with onions. Bend the dough squares diagonally to make a triangle, and press on the perimeter with your finger, stepping 1 cm away from the edge: then when baking, the filling will not “run away”, and the edges of the “corners” will stratify nicely.
4. Puffs “Rosettes”
Can be made sweet or snack. Roll out the dough to a thickness of 0.5 cm, cut the cake strips 15 cm long, 3 cm wide.
Thin semi-circular slices of apples sprinkled with cinnamon sugar or boiled sausage are laid on the dough - so that the edges are slightly above the dough - and fold the dough into a roll. We fasten roses with toothpicks and bake until golden.
You can sprinkle strips of dough with shredded cheese or poppy seeds, then roll up - you get puffed snails.
Step-by-step recipe with detailed photos you can see here: “Baked apple roses from puff pastry”.
5. Cheese sticks
Cake with a thickness of 1 cm cut into strips, lubricate with a beaten egg, sprinkle with grated cheese. You can sprinkle with cumin or sesame.
6. Layered cakes
Roll out the dough into a crust of 0, 5 cm, cut out cups with a glass or a glass. We impose a filling, for example, boiled chicken fillet, chopped and mixed with fried onions. We pinch the pies, press down a little, put it on the baking sheet with the seam down and bake until light golden.
7. Puffs Puffs
To prepare them, you need special metal cones for baking. On them we wind strips of dough 1 cm wide, slightly overlap - and bake. Ready cooled tubes are removed from the cones and filled with cream: creamy, custard or protein.
8. Puffs “Croissants”
Roll out the dough into a circle with a thickness of 0, 5 cm and cut into triangular segments, as for bagels. Put a non-liquid filling on a wide edge: berries, a slice of jam, nuts with raisins and honey, a piece of chocolate - and roll from the wide end to the narrow. We dip the croissant with the upper side in a beaten egg, then in sugar. We spread on a baking sheet and bake until golden brown.
9. Spiral Cake
As an alternative to small puffs, you can bake a big, effective puff pie! Roll out the dough 0, 5 cm thick, cut into long, narrow strips (5 cm wide, length - the more the better).
In the middle of the strips we put the filling: grated cheese, mushrooms, minced meat. We pinch the edges and stack the resulting “tubes” with a spiral filling into the mold. You can make a cake with different fillings, alternating them. Top of the cake grease with beaten egg, sprinkle with sesame or cumin. We bake at 180-200 ° C to a ruddy color.
The most delicious and favorite recipe of puff pastry! Roll out the dough into cakes with a thickness of 2-3 mm, the size of the baking sheet (and so that the thin cake does not break, it is more convenient to roll directly onto parchment sprinkled with flour), pierce the cakes in several places with a fork and bake every 15-20 minutes. We finish the finished cakes with custard, sprinkle the cake with crumbs and leave to soak for 3-4 hours.
See also our recipe “Napoleon Cake with Quiche” with detailed photos
Now you know how to make puff pastry at home and you know many new interesting recipes! Which one will you try first?