How to make croissants from ready-made puff pastry. Recipe for making croissants from ready-made dough

Croissants is a pastry made from, which is traditionally served for breakfast in France, and now in other countries of the world. The tradition, I want to tell you, is wonderful: a delicate, creamy croissant with a crispy crust, what could be better for morning coffee! Classic croissants (and these are the ones we will prepare today) are prepared without filling. Various fillings- sweet (chocolate spreads, ganache, etc.) and savory - served separately. Everyone can choose the filling they like. In the future, I will also definitely post a recipe for filled croissants - these will be croissants with chocolate.

Ingredients:

1/2 kg. premium flour
1 coffee l. Sahara
1 coffee l. salt
310 gr. butter at room temperature (at least 82% fat)
1 egg
250 ml. + 2 tbsp. l. milk
60 ml. warm water
9 gr. dry yeast or 25-30 gr. alive
vegetable oil

Preparation:

Dissolve dry or crushed live yeast in warm water and leave for 6-7 minutes.
Then pour in 250 ml. warm milk, add sugar, mix. We put it in a warm place to rise.
Mix flour with a coffee spoon of salt, then add 60 g. oils
Grind the flour and butter with your hands until fine crumbs form.
When the yeast has risen and a foamy cap forms on its surface...
...Pour them into the flour and butter crumbs, making a depression in it, and knead the non-sticky elastic dough. Knead it for 5 minutes on a table sprinkled with flour, then transfer it, gathering it into a ball, into a deep dish greased with a thin layer of vegetable (sunflower) oil. Turn the dough in the bowl so as to dip it in vegetable oil on all sides.
Cover the bowl with the dough cling film and put it in a warm place for 1.5 hours. During this time, the croissant dough will rise and increase in volume.
Suitable yeast dough knead it by immersing your hand clenched into a fist.
Knead the croissant dough on the table for another 5 minutes, transfer it again, rolled into a ball, into a deep bowl, cover with cling film and leave to rise in a warm place, this time for 1 hour.
Knead the risen dough a second time, transfer it to a cutting board covered with cling film, and form a thick rectangle. Wrap the dough well in film and rest for 30 minutes. put it in the refrigerator.
After 30 min. We take the yeast dough out of the refrigerator and roll it out into a rectangle measuring 16x32 cm. The thickness of the rolled dough is about 1 cm.
The remaining 250 gr. Spread the butter over the dough, covering 2/3 of its area (leave indentations around the edges - about 2 cm).
Fold the dough into thirds, folding up first the part of the dough that has no oil on it.
Then fold the buttered part of the dough over. At the same time, we lightly pull the corners so that we get a more or less even rectangle.
Lightly pinch the edges of the dough, turn the dough itself 90º and roll it away from you and towards you (lengthwise). It is convenient to start rolling from the middle of the dough. Roll out the dough lightly - so that its thickness is about 1 cm, and its dimensions are 16x32 cm. Brush off excess flour with a brush - you need to brush off excess flour before each folding of the dough.
Fold the dough into thirds a second time. Wrap the dough well in cling film. Place in the refrigerator for half an hour.
We take the dough out of the refrigerator and roll it out again in the same way as the previous time.
Fold the croissant dough into thirds a third time.
Turn the dough 90º and once again roll it away from you and towards you (in length) to 1 cm in thickness.
Fold the rolled out dough into thirds again - this is the fourth fold. Before folding, do not forget to brush off excess flour with a brush.
Wrap the puff pastry dough prepared in this way thoroughly on all sides in cling film and leave for at least 45 minutes. (or maybe until the next day) put it in the refrigerator.
Take the finished croissant dough out of the refrigerator and roll it out into a rectangle to a size of approximately 35x53 cm.
Cut the rolled out dough in half lengthwise and then cut it into triangles of equal size. I made the bottom sides of the triangles about 9-10 cm in size, but you can make them larger or smaller. To prevent the dough from drying out, cover it with cling film or a clean towel, and remove the triangles from under the film (or towel) one at a time.
Separate the yolk from the white. Beat it with 1 tbsp. l. milk, and temporarily put the protein in the refrigerator.
We slightly roll out (or stretch) each triangle to length. We stretch the base of the triangle in width and cut it in the middle. If the dough still begins to dry out, then before folding, lightly moisten the entire surface of the dough. cold water using a brush. This is necessary so that the dough does not crack during baking.
We begin to roll the croissant from the base, first folding the edges of the cut and directing them in opposite directions.
Place your palms on the curved edges of the triangle and roll the croissant towards the sharp end.
To prevent the croissants from unrolling during baking, grease the tip of the triangle with yolk whipped with milk. This can be done conveniently with a clean paint brush. We bend the ends of the croissant slightly towards the middle, giving it a crescent shape. This is what a rolled croissant looks like.
Place the rolled croissants on a baking sheet greased with vegetable oil, leaving space between them. Grease the surface of the croissants with cold water, cover the baking tray with cling film or a towel and leave to rise until room temperature(not in a heated oven!) 1 hour.
To the remaining yolk add the white and 1 more tbsp. l. milk, beat. Brush the risen croissants with this egg mixture before baking. As you can see, the distance between the croissants needs to be greater, since the dough has risen well and they have increased in size. Personally, I had to transfer some to another baking sheet.
Preheat the oven to 220º, then place the croissants there. After 3-4 minutes, reduce the temperature to 180º. Bake croissants for 15-20 minutes. - to a beautiful blush-golden color. During baking, periodically look at

How, have you never made croissants - French? puff pastries with sweet filling and crispy crust?! Difficult? Croissants made from ready-made puff pastry - this is the secret of lightning success. Fifteen minutes - and you're done! Set a timer. Time has passed...

Slicing (5 minutes)

Dust a table with flour, place a sheet of puff pastry on it and cut it into long strips the width of your palm. Now cut them so that they form triangles:

Crunch (8 minutes)

Place the filling on the base of each triangle and roll them into rolls, brushing the surface with beaten egg. This is necessary in order to delicious bun it turned out to be that treasured golden brown crust.

Layout (2 minutes)

Turn on and preheat the oven well to 220-230 0 C. Place the croissants from the prepared puff pastry on a greased baking sheet, or even better, on baking paper or foil. Depending on the size, the French buns will take 15 to 25 minutes to bake. This is how French croissants are prepared. The recipe is not complicated. There would be a desire to please yourself and the people close to you.

Filling

Croissants made from ready-made puff pastry can be prepared with any filling. It is worth mentioning separately. Main condition the right filling: It should not be liquid. Otherwise, it will leak out during the cooking process. Take note of a few ideas that you can adapt to the contents of your refrigerator.

Filling options

Jam berries;

Pieces of any fruit (apples, bananas, pears, grapefruits, tangerine slices, etc.);

Fresh berries with sugar;

Chocolate chips or chocolate paste(half a teaspoon per croissant);

Poppy seed (tip: first scald it with boiling water and leave it to steam for 20 minutes, then drain the water and mix the poppy seed with sugar and vanilla or honey, and it will be delicious with jam);

Prunes, walnuts, sugar;

Cinnamon with sugar;

Croissants made from homemade puff pastry

Oh, how good are croissants made from ready-made puff pastry! Would you make them too if you had this product in your refrigerator now? Nothing is impossible! If you have a couple of glasses of flour, 8 g of dry yeast, two tablespoons of sugar, a glass of warm milk, a couple of eggs, 30-40 g (two tablespoons) of butter or margarine and a pinch of salt, invite guests. And while they are getting ready, start cooking.

Dough

Mix dry products (flour, sugar, yeast, salt) and liquid products (milk and eggs) separately, then combine them and knead the dough. Roll it into a ball and let it sit warm and rise. Then stir in the butter, cut into pieces, into the dough. Let the dough rise again in a warm place.

"Cutting"

Divide the dough in half. Cut these halves too. Continue dividing until you have 24 balls. Leave them for a few minutes and let them rise. Then take one ball in your hands and, remembering your modeling lesson, make a cone. Rolling it out with a rolling pin will give this geometric figure triangle shape. Repeat the procedure with the remaining 23 balls. You already know what to do next from the subsections “Twisting”, “Laying out” and “Filling”.

Conclusion

By the way, if you do not want or need to bake all the buns at once, freeze them in plastic bag and store in freezer, until needed. Now you know how to make a croissant. All that remains is to turn the dream into reality.

In France, there is not a single coffee shop, bakery or other similar establishment that does not serve soft and fragrant croissants made from puff pastry with filling. You can use absolutely any filling for them, or cook without it at all. Such pastries will come in handy during family tea party or get-togethers with friends.

Despite the fact that the dish is considered high-calorie product, French women eat them morning, noon and night and have no particular problems with weight. So, let's find out how to make delicious puff pastry croissants at home in just half an hour.

Puff pastry croissants with boiled condensed milk

Kitchen appliances and utensils: oven, baking tray and parchment paper.

Ingredients

Step by step recipe

Divide the dough sheet into three parts.
Cut triangles from each part.
Place a teaspoon of condensed milk on the wide part of the triangle.
Roll the dough into a bagel. Also twist the ends of the dough so that there is no hole left.
Line a baking sheet with parchment paper and place the croissants tail side down to prevent them from unwinding during baking.
Cover the dough with a towel and leave for a couple of hours for the dough to rise. The blanks will increase approximately 2 times.
After this time, beat the egg and brush it top part dough and place in the oven for 15 minutes at 200°C.
Allow to cool and serve.

Video recipe for making puff pastry croissants with boiled condensed milk

If you still have questions after reading the recipe, watch the video, which clearly shows the entire creation process. delicious dessert French. You will see how to properly wrap puff pastry croissants so that the filling does not leak out.

This pastry can have absolutely any filling. Nowadays croissants made from puff yeast dough with cheese are very popular. They are best eaten while still warm, when the cheese is melted and makes a nice toffee. I like that you can use absolutely any cheese for this dish. This dish can be a great snack during the school or work day.

You can use yeast or yeast-free puff pastry for them. Nowadays it’s easy to buy it in the store and make croissants from ready-made puff pastry, but when time allows, you can make the dough yourself.

Croissants with puff pastry cheese

Cooking time: 30 minutes.
Number of servings: for 6 people.
Kitchen appliances and utensils: baking sheet, parchment paper, oven.
Calories: 355.2 kcal per 100 g of product.

Ingredients

Step by step recipe

Video recipe for making puff pastry croissants with cheese

Experienced cooks They love to share their culinary skills with viewers by filming educational videos on any topic. This video will teach you how to make croissants at home in minutes.

Serving options

This dish will always be relevant with tea or any other favorite drink.
Sweet croissants can be sprinkled powdered sugar, serve them with whipped cream and fresh berries.

Cooking options

All cuisines of the world are rich in aromatic and airy baked goods. Now recipes various dishes is freely available and we can enjoy dessert, which may be national dish any country. Drinking tea with sweets is very popular in any country, which is why skilled chefs still never cease to amaze us with their signature baked goods. delicious filling for every taste.

Our kitchen is also rich in masterpieces that are difficult to resist. What are they worth? Of course, I try to eat them in the first half of the day, but it’s very difficult for me to resist when the aroma of delicious baked goods is in the house, and it’s already well after 18:00.
It's so easy to make all sorts of delicious things from puff pastry! For example, you can make it with any filling and any shape. We once made them with finger-sized meat. Despite the fact that this is a very painstaking task, they went off with a bang at their mother’s birthday.
I will also share the recipe with you. I recommend eating them freshly baked, when the dough is airy, like cotton wool, and the cottage cheese is very soft and simply melts in your mouth.
I’m probably not the only one who noticed that children love strawberries as a filling. This filler is kind of universal, because baked goods with it retain their taste even on the second day of life. I will share with you a very simple, but crazy delicious recipe. During the season of this berry, they are frequent guests on our table.

Dear cooks, I hope today was useful for you and you took advantage of my simple recipes delicious croissants. If you have any suggestions or additions, you can leave them in the comments, I will definitely take a look. And now I want to wish you success and bon appetit!

My family loves croissants, so I always have a package in the refrigerator puff pastry. And so that the fluffy ones can be eaten piping hot, I prepare as many of them as we need for one tea party, that is, 3-4 pieces each, so I buy the dough in small packages of two sheets per pack. I use only one sheet at a time, from which I get 3-4 croissants.

Puff pastry croissants with chocolate

If puff pastry defrost in advance, it will only take about half an hour to prepare the croissants. And I'm more than happy with that. What housewife doesn’t like to feed everyone deliciously, but not to stand at the stove for two hours, but to spend only a little of her precious time.

Ingredients:

ready-made puff pastry - 1 sheet from a 500 g package,
dark chocolate (confectionery chocolate capsules for baking are best, they do not leak) – 100 g,
eggs - 1 yolk for greasing.

Recipe:

Defrost the dough ahead of time so it can thaw slowly and evenly. If the dough is not fully defrosted, the croissants will turn out hard and will not rise well.

Roll out the defrosted dough a little (to a thickness of 5 - 7 mm) and cut it into isosceles triangles. The base of the triangles should be approximately half the length of the sides. Slightly cut the base of the triangles in the middle so that the croissant curls correctly and takes on the shape of an arc.

Melt the dark chocolate (or capsules) in a water bath. If you are using regular store-bought chocolate, add 1 tsp. corn starch so that the chocolate does not drip.

Place a little chocolate (1 tsp) at the base of the triangle and wrap the bagel, starting from the base of the triangle, giving it the desired arched shape.

Brush the dough with beaten egg yolk. If you don't have eggs, you can brush them with milk. Bake croissants in the oven for 15 minutes. at 180 degrees. Enjoy your tea!

Recipe and photo from Milena.

Croissants made from puff pastry (the same bagels with filling) are quick and easy to prepare at home if you use ready-made puff pastry (it doesn’t matter whether it is yeast or unleavened). Interesting and unusual photo recipe for delicious homemade croissants with apple filling, baked in sprite, Svetlana Burova also prepared for us:

Croissants (puff bagels) recipe with apples

You can make these delicious homemade puff pastry bagels with any filling: pineapple, peach, apricot, quince, pear, banana, jam, thick jam, boiled condensed milk...

I suggest you prepare puff croissants with apples, for example green ones. Or any at your discretion. I had apples from my mother’s dacha - Northern Synap. This apple is very sweet, quite dense and aromatic.

Viennese bagels, pretzels, croissants - all these are the names of the same dish, but with different national roots. Serve this pastry with morning coffee, with tea at lunch or a mug of hot chocolate at dinner. You can prepare this delicacy with any filling: cottage cheese, chocolate or cheese.

How to make croissants from puff pastry

Homemade croissants can be an excellent basis for breakfast or good dessert for dinner, the main thing is to be able to make them correctly. Experienced chefs advise:

First, make sure that all products are fresh and of the highest quality. The butter must be 82% fat, and the flour must be sifted through a sieve 2 or 3 times.
Margarine or butter should be refrigerated, but not frozen. Butter that is too cold will spread during baking and crumble during shaping.
There is no need to brush the edges with egg; this will prevent the cake from rising during baking.

How to wrap

The finished dough should be rolled out into a layer no more than 7-8 mm thick. You can cut out a circle, this will make it easier to cut it into slices. When all the preparatory work is done, the main question remains: how to roll croissants? Triangles begin to be sculpted from the widest edge to the sharp tip, and before placing the blanks on a baking sheet, they additionally bend the edges to give the product a crescent shape.

Filling

You cannot put a lot of filling into the product, otherwise it will not allow the cake to rise well and may leak out during baking, and you can also roll the bagel with big amount content is problematic. The following croissant fillings harmonize well with the savory puff base:

jam or marmalade;
soft and hard cheeses;
fresh berries and fruits;
marmalade;
melted or solid chocolate;
meat slices and sausage;
nuts, raisins, dried apricots.

Recipes

Unfortunately, there is no way to make these bagels in a microwave or slow cooker. This pastry is very delicate and requires a lot of attention. However, the finished result is worth it. Tender, aromatic and crumbly French bagels, prepared with love, will be an excellent addition to cocoa, tea or coffee. Be sure to try making this dish yourself with various fillings and choose your recipe from the options below.

Croissants made from puff pastry

Cooking time: 2 hours.
Calorie content of the dish: 233 kcal.
Purpose: for breakfast.
Cuisine: French.
Difficulty: medium.

Baking these bagels was first started in Austria. It was there that they came up with the traditional shape of the dish - a crescent. If you take a look at a Vienna bagel, you'll understand why. The French began to make puff pastry for croissants. This is how delicious pastries with multinational roots appeared. According to the rules, you need to make baked goods using yeast, and work with it when you have it at hand step by step recipe with a photo, very simple.

Ingredients:

flour – 2 and ½ tbsp.;
warm milk - 1 tbsp.;
salt - a pinch;
sugar – 2 tbsp. l.;
fresh yeast– 21 g;
eggs – 2 pcs.;
butter– 350 g.

Cooking method:

Mix flour with yeast, pour warm milk into the mixture, stir.
Add sugar, salt, eggs and 60 grams of melted butter, mix again.
Let's roll it up ready dough into a ball, cover with cling film.
Let's rest for half an hour at room temperature.
After 30 minutes, layer the base with the remaining oil and again let it rest for about an hour, but in the refrigerator.
Roll out the finished dough into a layer 7-8 mm thick and cut into elongated triangles.
Brush each triangle with melted butter and roll into a crescent shape.
Place the pieces on a baking sheet and put them in the oven for 20 minutes at 180°C.
If you wish, you can come up with any other filling for baking.

Croissants with condensed milk

Number of servings: for 8 people.
Calorie content of the dish: 467 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

If you like small ones confectionery, then the filling of liquid condensed milk with nuts is ideal. You can make the baked goods yourself or buy a package ready dough in the shop. Ready-made French bagels are usually sprinkled with powdered sugar, but they can be coated with glaze or poured with melted chocolate.

Ingredients:

yeast bread – 500 g;
condensed milk – 400 g;
roasted peanuts – ½ tbsp.;
egg – 1 pc.

Cooking method:

We cut the base layer into 8 equal parts - triangles.
Roll out each part with a rolling pin.
Using a mortar or coffee grinder, grind the peanuts.
Mix nuts with condensed milk.
Place about 1 teaspoon of filling at the base of each triangle.
Wrap the rolls and place them on a baking sheet lined with parchment.
Bake the crescents with condensed milk at 180°C until golden brown.

From puff pastry without yeast

Cooking time: 35 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 314.2 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: medium.

The recipe for croissant base may seem complicated to beginners, because the preparation has its own nuances. For example, it is very important to follow the correct temperature regime in room. The air should not heat above 17 degrees, otherwise the oil will melt too quickly and simply spoil the quality and taste of the products. Remember: if you stick to this rule and follow the instructions from the recipe with the photo, then everything will work out.

Ingredients:

flour – 2 tbsp;
water – 1 tbsp.;
eggs – 2 pcs.;
vinegar - 3 tbsp. l.;
salt - a pinch;
butter – 1 pack;
jam – 100 g.

Cooking method:

In a measuring cup, beat the egg with a fork, add water to it so that the volume becomes exactly 250 ml.
Pour vinegar into a glass, add a pinch of salt and mix thoroughly.
Gradually pour the resulting liquid into the bowl with flour. Mix the elastic mass.
Wrap the mass in film and put it in the refrigerator.
Add 50 g of flour to cold butter and beat the mixture with a blender.
Transfer the oil mixture into a bag and roll it into a thin layer with a rolling pin.
We put the layer in the refrigerator.
After an hour, transfer the finished dough to a floured surface and roll it out into a layer no more than 6-7 mm thick.
We put it on top oil pancake.
Cover the butter with the free part of the layer and pinch the edges.
Place the mixture in the cold for 50-60 minutes.
After the allotted time, take out the dough and roll it out without strong pressure.
Cut into triangles, spread jam at the base and wrap with a roll.
If you wish, you can choose a different filling.
We will cook at 220 degrees for exactly 20 minutes.

With chocolate

Cooking time: 40 minutes.
Calorie content of the dish: 537 kcal.
Purpose: for breakfast.
Cuisine: French.
Difficulty: easy.

You won't surprise anyone with a chocolate bun, pastry or cake these days, but you can with a crispy chocolate crescent. If unexpected guests appear on the doorstep, this recipe can be a real salvation. The main thing is to choose good, high-quality chocolate for the filling. Do not buy porous or with the addition of nuts; it is better to take a bar of pure, proven chocolate with a milky taste.

Ingredients:

yeast-free puff pastry (packaging) – 450 g;
black and milk chocolate– 100 g;
milk – 1 tbsp. l.

Cooking method:

Divide the chocolate bars into equal slices.
Roll out the base a little and cut into triangles.
On each part we put two pieces of chocolate: 1 white and 1 black.
Let's wrap the bagels, starting with the larger side.
Place the pieces on a baking sheet greased with oil.
Bake bagels with chocolate for 20-30 minutes at 180°C.

With jam

Cooking time: 60 minutes.
Number of servings: for 3 people.
Calorie content of the dish: 273 kcal.
Purpose: for breakfast.
Cuisine: French.
Difficulty: easy.

If you know how to make puff pastry yourself, that’s great, but when you don’t have time, ready base will always help out. For the filling you can use any homemade jam, it is only necessary that it be very thick and not spread. Get a jar of good stuff out of the pantry. strawberry jam or buy the same jam at the market.

Ingredients:

puff pastry – 3 sheets;
jam - 1 tbsp.;
egg – 1 pc.;
flour – 2 tbsp. l.

Cooking method:

Sprinkle a work surface with flour, place the dough on it, roll it out and cut it into triangles.
Place 1 teaspoon of any jam at the base of the triangle.
Roll the bagels into the shape of a small crescent.
Place the pieces on parchment and put them in the oven.
Products with jam should be baked at 190°C for 15 minutes.

With boiled condensed milk

Cooking time: 60 minutes.
Number of servings: for 8 people.
Calorie content of the dish: 479.5 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

How to cook French buns with boiled condensed milk? There are only two options: put the filling on raw dough and then bake or stuff ready-made bagels. Everywhere has its pros and cons, for example, if you bake first, there is no guarantee that the cavity inside will also be able to accommodate condensed milk. At home, they are more often prepared using the first method, although there is some chance that the filling will leak onto the baking sheet.

Ingredients:

pastry (puff pastry) – 500 g;
boiled condensed milk– 200 g;
egg – 1 pc.

Cooking method:

We take the pastry out of the refrigerator and defrost.
We cut the layer into 8 equal parts - triangles.
Spread condensed milk on the wide part of the dough piece.
Wrap it up and place it on a baking sheet lined with parchment.
Beat the egg with a whisk and brush the tops of the bagels with the mixture.
Bake puff pastry bagels with boiled condensed milk at 180°C for 15-20 minutes.

With apples

Cooking time: 1 hour.
Number of servings: for 8 people.
Calorie content of the dish: 445 kcal.
Purpose: baking.
Cuisine: French.
Difficulty: easy.

Do delicious pastries You can use fruits at any time of the year, but confectionery products turn out much tastier when the fruits for them are selected according to the season. In the fall, when the main harvest is over, homemade baked goods You can use apples for the filling. Any variety will do: if you like sweet ones, take White filling or Golden Delicious, Antonovka varieties will provide sourness, Snowy Calville, Jonathan.

Ingredients:

sour apples – 2 pcs.;
cinnamon – 1 tsp;
egg – 1 pc.;
butter – 150 g;
sugar – ½ tbsp.;
dough (packaging).

Cooking method:

Store-bought dough remove from the refrigerator, defrost and cut into neat rays.
Wash the apples, cut them into halves, remove the core.
Three fruits on coarse grater, mix with sugar, melted butter, cinnamon.
Place the filling at the base of each piece and wrap the pastry in the shape of a crescent.
Brush the tops of the bagels with beaten egg.
Place the baking sheet with apple and puff pastry bagels on the middle rack of an oven preheated to 200°C for 30 minutes.

With cheese

Cooking time: 3 hours.
Number of servings: for 7 people.
Calorie content of the dish: 340 kcal.
Purpose: for breakfast.
Cuisine: European.
Difficulty: medium.

This recipe for baking with puff pastry cheese is universal, because if you wish, you can always add a little bacon, a slice of ham or fried champignons to the filling. If you want the finished bagels to have an appetizing crust, then brush the tops with beaten egg. Ready dish can be served not only with tea; in an unsweetened variation it will become good addition for soup or side dish.

Ingredients:

mozzarella cheese – 250 g;
greens – 3 sprigs;
puff pastry – 1 p.

Cooking method:

Roll out the cold dough on the table, cut into rays.
Mash the mozzarella cheese with a fork and mix with finely chopped herbs.
Roll out cheese filling small balls with a diameter of 1-1.5 centimeters.
Place 2-3 balls at the base of each triangle.
Wrap the pieces into a crescent shape and place on a baking sheet.
Bake cheese buns 25-30 minutes are needed at 170°C.

With cottage cheese

Cooking time: 1 hour.
Number of servings: for 5 people.
Calorie content of the dish: 417.5 kcal.
Purpose: baking.
Cuisine: Russian.
Difficulty: easy.

How to make cottage cheese bagels? The principle of baking is the same as with other fillings, but it also has its own characteristics. For example, it is better to buy homemade cottage cheese with medium fat content and without excess acid. Be sure to add a few tablespoons of cream or sour cream to the filling to make it juicy. If you are cooking for children, you can put almonds, raisins or dried apricots inside.

Ingredients:

puff pastry – ½ kg;
cottage cheese – 2 tbsp.;
egg – 2 pcs.;
sour cream – 2 tbsp. l.;
raisins or nuts – ½ tbsp.;
vanillin - a pinch;
sugar – 4 tbsp. l.

Cooking method:

The preparation of crescents with cottage cheese from puff pastry begins with kneading the filling. To do this, in a separate bowl, mash the cottage cheese with a fork.
Let's add to curd mass egg, vanillin, nuts or raisins, sour cream.
Roll out the puff pastry and cut into triangles.
Spread over the entire surface of the workpiece curd filling.
Wrap the bagels in the shape of a crescent, seal the edges tightly and fold them down
Place the pan in the oven. The food will be cooked at 200°C for about 30 minutes.

With Nutella

Cooking time: 1 hour.
Number of servings: for 5 people.
Calorie content of the dish: 429.6 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.

How to make homemade curassans a quick fix? There is nothing easier if you have a jar of baby Nutella or other sweet fudge for sandwiches on hand. Such nut butter will harmonize well with roasted peanuts, hazelnuts or other nuts. To decorate, finished bagels need to be coated chocolate icing or sprinkle waffle crumbs.

Ingredients:

yeast dough – 500 g;
nutella – ½ tbsp.;
milk – 3 tbsp. l.;
egg – 1 pc.

Cooking method:

Roll out the dough and cut into shape.
Place Nutella at the wide edge, form the dough into a roll and fold its edges.
In a separate bowl, beat eggs with milk.
Brush raw puff pastry with Nutella on top with egg.
Place the baking sheet in an oven preheated to 180 degrees for 15 minutes.

With banana

Cooking time: 1 hour.
Number of servings: for 6 people.
Calorie content of the dish: 461.3 kcal.
Purpose: baking.
Cuisine: European.
Difficulty: easy.

Homemade baked goods with banana filling will appeal to all sweet lovers. Not just any bananas are suitable for this recipe, but only ripe ones with a beautiful yellow peel. There is no need to add sugar to the filling, because exotic fruit itself is very sweet. On ready-made puff pastries for decoration you can make a mesh from white chocolate, and if you don’t want to bother with the presentation, just sprinkle it with powdered sugar.

Ingredients:

yeast dough – 500 g;
bananas – 3 pcs.

Cooking method:

Roll out the puff pastry and cut into triangles.
Peel the bananas and cut into thin slices.
Place banana slices at the base of the triangle and roll into a roll.
For banana puff pastry products, select a temperature of 200 degrees and a baking time of 20 minutes.

Find out how to cook you will find in step by step photos and video tutorials.