Puff pastry puffs will brighten up even ordinary tea drinking, their delicious aroma will fill the house after 5 minutes in the oven. The simplest delicacy without filling is prepared in minutes, baked very quickly, and will bring pleasure to every eater. Thanks to unpretentious molding, the time for making treats will be reduced.
How to make puffs?
It is convenient to prepare puff pastry puffs for breakfast or just for tea when unexpected guests arrive. Having applied the purchased blank, you need to defrost it, roll it out a little and form small bagels, envelopes, pies, and it is not necessary to fill them with filling.
- Puff pastry puff pastry does not require thin rolling. This option is good in forming croissants or small bagels with a rich filling or with sugar and cinnamon.
- It is better to take fillings for puffs that are not too greasy and soft, so that during the baking process the filling does not “escape” from the envelope, you can add crushed nuts, raisins or other dried fruits.
- In addition to simple rectangular pies, you can arrange sweet puffs in the form of beautiful “bows”, cut out figures with a special cutting, add marmalade, chocolate drops or cinnamon sugar sprinkles. Roses with apples, snails with cinnamon will be beautiful.
- For lovers of savory treats, salty and hearty puffs from puff pastry can be enjoyed. The recipe can be supplemented to your liking, using your favorite types of cheese, meat or potato filling, adding various spices. From spices, dried garlic, rosemary, thyme are well suited.
- Any puff products will be ruddy if the blanks are smeared with yolk before baking. You can use ready-made sugar syrup, liquid caramel or a mixture of eggs and milk.
Baking puffs with sugar is a simple idea if you use a purchased blank. For the filling, sometimes they take thick jam, fresh or canned fruits, chocolate, cottage cheese, boiled condensed milk. It’s easiest to cook without filling: the blanks are smeared with soft butter and rolled up, and sugar and cinnamon are added to prevent the delicacy from being bland.
Ingredients:
- yeast dough - 500 g;
- butter - 70 g;
- sugar - 1 tbsp. l.;
- vanilla;
- yolk - 1 pc.;
- milk - 30 ml.
Cooking
- Defrost the dough and roll out a little.
- Lubricate with soft butter, sprinkle with a mixture of sugar and vanilla.
- Cut into triangles, fold, bend in the form of a crescent.
- Lubricate with a mixture of yolk and milk. Sprinkle sugar on top.
- Bake puff pastry with sugar for 30 minutes at 180 degrees.
The simplest and fastest baking from a semi-finished product is puffs with cottage cheese. If desired, the products can be made unsweetened by replacing raisins and sweetener with herbs, garlic and spices in the proposed recipe: a good snack option will come out for a quick snack on the go. It is more convenient to give the shape in the form of an envelope, sealing the edges with a fork.
Ingredients:
- dough - 500 g;
- low-fat cottage cheese - 300 g;
- sugar - 2 tbsp. l.;
- raisins - 1 handful;
- vanillin;
- powdered sugar for decoration.
Cooking
- Defrost the dough and roll out, divide into rectangles.
- Grind cottage cheese with sugar, vanilla and slightly soaked raisins.
- Put the filling on one half of the rectangle, cover with the second edge, carefully fasten, pressing down with a fork along the entire edge.
- Make cuts for steam to escape.
- Bake for 20 minutes at 200 degrees.
- Sprinkle the cooled puffs with cottage cheese from puff pastry with powder.
Puff pastry with cheese
Simple recipes from frozen semi-finished products, as a rule, do not involve complex molding of products or the use of fillings. Cheese puffs (they are also called cheese sticks) are one of those snacks that you want to cook every day and serve with any dish: first, hot or enjoy a treat with tea. For more flavor, white sesame seeds are used to sprinkle products.
Ingredients:
- dough - 500 g;
- hard cheese - 400 g;
- yolk - 1 pc.;
- sesame;
- soft butter - 50 g.
Cooking
- Roll out 2 identical layers, grease one with softened (not melted) butter.
- Sprinkle with finely grated cheese, cover with a second layer of dough, press well, you can roll it with a rolling pin.
- Cut into strips 10-15 cm long and 3 cm wide.
- Twist each strip in a spiral.
- Put on a baking sheet with parchment, grease with yolk and sprinkle with sesame seeds.
- Bake for 30 minutes at 180 degrees.
Puff pastry puffs with any filling - simple pastries and very tasty. For filling, both homogeneous jam and jam with slices will do; in the latter version, it is better to drain the liquid syrup and dry the pieces of fruit a little. It is better to take a yeast dough and roll it thinly. From 500 g of frozen blanks, 10 small pies will come out.
Ingredients:
- yeast dough - 500 g;
- yolk - 1 pc.;
- powdered sugar for decoration;
- any jam.
Cooking
- Defrost the dough completely and roll out a little.
- Cut into squares, with sides 5-7 cm.
- In the center of the square, put jam in 1 tsp.
- Connect opposite corners.
- Lubricate with yolk, bake for 20 minutes at 200 degrees.
- Sprinkle cooled jam puffs with powdered sugar.
Puff pastries are often filled with jam, fruit or chocolate. Cherry puffs are delicious. Berries can be used fresh (pitted), frozen or canned in their own juice. In any case, they need to be filtered and dried, sprinkled with starch.
Ingredients:
- cherry - 300 g;
- sugar - 100 g;
- starch - 100-150 g;
- yeast dough - 500 g;
- yolk.
Cooking
- Strain the cherries from the juice, sprinkle with starch.
- Roll out the defrosted dough, divide into 6-8 rectangular portions.
- Distribute the cherries among the blanks, sprinkle each with sugar.
- Form pies, grease with yolk and bake for 25 minutes at 190 degrees.
Every home cook needs to repeat the Austrian recipe by preparing portioned yeast dough rolls. This simplified version of the strudel will appeal to every baking lover, and the classic caramelized filling, supplemented with nuts, will make up for replacing the puff pastry with a semi-finished product.
Ingredients:
- dough - 700 g;
- apples - 3 pcs.;
- crushed nuts - 1 tbsp.;
- soft butter - 100 g;
- crackers - 2 tbsp. l.;
- brown sugar - 2 tbsp. l.;
- cinnamon - 2 tsp;
- yolk - 1 pc.
Cooking
- Melt one tablespoon of sugar and butter in a frying pan.
- Throw chopped apples, simmer until caramel. Sprinkle with powder. Cool down.
- Defrost the dough, roll out, divide into 6 rectangles.
- Lubricate the layers with soft oil, sprinkle with crumbs.
- Lay out the filling.
- Roll up the rolls, fastening the edges, make a couple of cuts on top.
- Grease with yolk, sprinkle with sugar and cinnamon.
- The puff with apples is baked for 20 minutes at 180 degrees.
Banana and chocolate paste puffs are a delicacy that is eaten faster than it is baked, a deliciously delicious dessert still hot, when the nutella is liquid and viscous in the middle. Baking is prepared very quickly, so there is an opportunity to have time to create an excellent delicacy for breakfast and serve with coffee.
Ingredients:
- yeast dough - 500 g;
- banana - 2 pcs.;
- nutella - 150 g;
- yolk - 1 pc.
Cooking
- Defrost the dough completely, roll out, cut into triangles.
- Put 1 tsp on the wide part. nutella, 1 tbsp. l. diced banana, roll up rolls.
- Put on a baking sheet with parchment, grease with yolk.
- Bake for 25 minutes at 190 degrees.
You can supplement with nuts, marshmallow marshmallows or banana slices. You can make small bagels and large croissants, in the first case using a yeast-free semi-finished product, in the second it is better to take yeast dough. Products are conveniently and quickly shaped with a pigtail, 6 lush large puffs will come out of 500 g of dough.
Ingredients:
- dough - 500 g;
- chocolate bar - 200 g;
- yolk - 1 pc.;
- powdered sugar for decoration.
Cooking
- Roll out the defrosted dough, cut into rectangles.
- From opposite edges, make herringbone cuts.
- Put chocolate cubes in the center of the blanks, fold the strips of dough overlapping with a “pigtail”.
- Lubricate with yolk, bake for 25 minutes at 200 degrees.
Simple puffs with lemon from ready-made puff pastry will become a real decoration of any table, you can even cook them for a celebration. This dessert is distinguished by the absence of a fatty cream layer, but it comes out very tender, moderately crumbly and soft. Most of the time will be spent caramelizing citrus slices.
Ingredients:
- dough - 400 g;
- powdered sugar - 1 tbsp. l.;
- small lemons - 3 pcs.;
- water - 250 ml;
- sugar - 100 g;
- yolk - 1 pc.
Cooking
- Defrost puff pastry, cut into squares 10:10 cm, cut off each edge along a strip, 1 cm thick.
- Lay out the strips along the edges of the square blanks.
- Lubricate the entire surface with yolk, prick with a fork, crush with powdered sugar.
- Bake for 20 minutes at 180 degrees. When ready, press the raised irregularities.
- Lemons cut into circles.
- Dissolve sugar, heat and add slices.
- Cook until soft and transparent for 1 hour.
- Drain the syrup, put the lemons on dry parchment.
- Spread the slices on puffs, sprinkle with sugar, bake until golden brown.
They are famous for their beneficial properties and low calorie content. The leaves are often used to fill baked goods. Puffs made from ready-made puff pastry are very tasty and unusual. Spinach filling can be combined with cheese, suluguni, soft cottage cheese or other cheese. For piquancy, all kinds of herbs, garlic, spices are introduced.
Ingredients:
- fresh spinach - 300 g;
- puff pastry - 400 g;
- cheese - 200 g;
- flour, oil.
Cooking
- Stir spinach with butter until reduced in volume.
- Add grated cheese.
- Roll out the dough on a floured board and cut into pieces.
- Place the filling in the center, seal the edges, making a hole in the center.
- Bake at 200 degrees for 20 minutes.
is a simplified version of a delicious pastry called shangi. Due to its structure, puff pastry gives baking airiness and at the same time satiety and nutrition. Mashed potatoes can be used with leftovers from your lunch meal or made fresh.
Ingredients:
- puff pastry - 500 g;
- mashed potatoes - 400 g;
- egg - 1 pc.;
- cream - 100 ml;
- salt.
Cooking
- Defrost the dough at room temperature and roll out.
- Add egg and cream to mashed potatoes, beat well.
- Cut out circles from the dough, put the filling in the center, and grease the edges with an egg.
- Bake 20 minutes.
The fastest way to prepare If fresh minced meat is used, it is fried with onions in oil. Meat pieces are sometimes boiled, and then twisted in a meat grinder. The mass, depending on the recipe, is seasoned with spices or supplemented with vegetables, rice, and other additives. From the indicated amount of products, approximately 20 small pies will be obtained.
Ingredients:
- puff yeast dough - 1 kg;
- meat - 300 g;
- oil - ¼ st.;
- onion - 50 g;
- spices.
Cooking
- Defrost the dough, leave it warm to warm up.
- Spasser the onion, add the boiled and twisted meat. Steam for 2 minutes, season with salt and spices.
- Blind pies, bake at 180 degrees for 15 minutes.
The easiest way to cook is wrapped in a spiral envelope or in the form of a regular pie. Delicious snacks come with various additions, for example, with cheese, Korean-style carrots, spicy sauces. Puffs with puff pastry sausage will look appetizing if you form “lace braids”
Delicious and easy baking recipes
Editor
How to cook puff pastry with sugar: a recipe with step by step photos and a detailed video master class. Recommendations for preparation and design.
16 pieces
1 hour 40 minutes
390 kcal
No ratings yet
This recipe describes how to bake a puff pastry puff pastry with sugar. In the following, you will find out what ingredients and kitchen utensils will be required for this, how many calories are in the product and what is its yield, as well as how long all the steps will take. To prepare a sugar puff, you should follow the detailed step-by-step guide, which is described below.
Kitchen appliances and utensils: oven, baking sheet, foil or parchment paper, knife, rolling pin.
Ingredients
Step by step cooking
At the preliminary stage, you need to put the oven on heating. Puff pastry puffs with sugar will be baked at 160°C. In the future, you need to follow this step-by-step action plan:
- The dough is rolled out with a rolling pin into a thin layer, about 0.5 cm thick. At the same time, its shape should tend to a rectangle.
- The dough is greased with butter. To do this, it must be divided into small pieces and, having distributed over the surface, completely smeared over it.
- A layer of dough is sprinkled with 150 grams of sugar over the entire surface.
- The dough is first simply sprinkled with 40 grams of cinnamon, and then it is rubbed over the entire surface by hand.
- It remains to lightly sprinkle the dough with salt.
- The dough layer is folded into a tube, starting from any narrower side.
- When the roll is rolled, its edge must be carefully pinched behind the dough, and then carefully grind the seam to hide it.
- The roll is cut into 2 halves, and then these halves are divided in half again. The result should be 4 equal parts.
- Each of the four parts is divided into two equal halves. And the resulting 8 parts again into two equal halves. As a result, you should get 16 approximately equal parts-blanks.
- Each part is placed cut side up, after which the layers of dough are turned outward, resulting in a figure that looks like a “rose”.
- The baking sheet is lined with foil or parchment paper and sprinkled well with flour. The blanks are laid out on a baking sheet with a decent interval, so they will still rise and increase in size. The blanks are left on a baking sheet for proofing the dough for about 60 minutes.
- After this period, the baking sheet with the blanks is moved to a preheated oven. The puffs will be baked at 160°C for 15-20 minutes.
video recipe
A video from the creator of the puff pastry sugar and cinnamon puff pastry recipe will clearly demonstrate the entire cooking process with detailed comments. He will be able to help if the step-by-step guide is not sufficiently detailed or clearly describes any point. On the other hand, the video is worth watching even before you start your own culinary manipulations. Thus, there will be a general picture of what, how and in what sequence to do. This will make cooking easier and reduce the chance of mistakes.
Puff pastry with sugar and cinnamon will delight you with the characteristic taste of wheat and sweet spice. Baking is ideal for tea and coffee and will have both everyday and festive tables for the dessert part. If desired, you can make a powder of chopped walnuts or hazelnuts, which harmonize well with cinnamon and bring new flavors. Did you like the sugar and cinnamon puff? Share your opinion in the comments.
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Cooking instructions
1 hour Print
1. Knead the dough. Add as much sifted flour as will go in so that the dough easily leaves your hands. Refrigerate (refrigerate) for 1 hour.
2. Sprinkle the table with flour. Roll out the dough with a rolling pin so that it turns out to be a rectangular shape 0.7–1 cm thick. Take 300 grams of pre-softened butter or margarine (such as “Dumpling”), put it on the dough and level it over the dough, leaving the edge without oil so that you can close the margarine with an envelope.
3. Close the dough with an envelope. Roll out and fold in four. Cover with a towel or napkin and refrigerate for 20 minutes. Roll out the dough again into a rectangular shape with a thickness of 0.7–1 cm and fold in three. Cover and refrigerate again for 30-40 minutes. Tool Ice Cream Maker In order to prepare sorbet or ice cream without any hassle, an ice cream maker will come in handy, which will take care of freezing and mixing. There are devices that freeze on their own, and there are those that themselves need to first visit the freezer. Afisha-Food arranged a revision of the latter, and after long and careful experiments, the Nemox Dolce Vita ice cream maker turned out to be the best.
4. Roll out the dough again and fold it in four again. Cover and refrigerate again for 20 minutes. Rolling pin tool To roll out a large sheet of dough, the rolling pin must be long. It will also be more convenient to do a trick with it, which allows you to make the sheet thickness uniform: hang the dough on a rolling pin and rotate around it in the air. "Afisha-Food" arranged a revision of the rolling pins, the most maneuverable was the beech brand Bérard.
5. Roll out the dough again with a thickness of 1 cm, cut into diamonds. Pour granulated sugar into one saucer, and a beaten egg into another. Dip the tongue with the top side into the egg, then into the sugar.
6. It is better to put some newfangled non-stick napkins on a baking sheet (such as "White Cat" or "Tapperware"). From experience - tongues stick to baking paper, and then they have to be eaten with paper.
7. Put the tongues on a baking sheet, prick them with a fork in several places and bake at a temperature of 200-220 degrees for about 20-30 minutes until golden brown. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.
Puff tongues
Puff tongues
Puff tongues are the easiest and quickest sweet to prepare, which can be baked when guests are on the doorstep. You only need ready-made puff pastry, an egg and sugar.
What is needed for tongues
for 16 pieces (1 baking sheet)
- Yeast-free puff pastry - 1 pack (450-500 g);
- Sugar - about 0.5 cups (or a little less);
- Egg - 1 piece;
It is convenient to bake on baking paper or a silicone mat. Or dust the pan with flour.
How tongues are made
- Defrost the dough according to the instructions on the package. Cut into tongue strips. I had 2 layers of dough. I divided each into 1 strips, which I cut even across into 2. We got rectangles 8-10 cm long, 3.5-4 cm wide. If you have a wavy dough knife, it’s fashionable to cut it, it will be beautiful.
- Prepare egg and sprinkles: In a shallow bowl, beat the egg lightly so that the protein and yolk are combined. Pour sugar onto a flat plate.
- Prepare everything for baking: Line a baking sheet with baking paper (or sprinkle with flour). Heat the oven to 210-220 degrees C (or follow the temperature indicated on the package).
- Dip the dough strips 1 side into the egg, then into the sugar. And spread on a baking sheet (sugar side up). Bake until a delicious smell appears and the tongues are browned.
Enjoy your meal!
Tongues on a baking sheet on baking paper
Finished reeds
Puff pastry tongues will please both adults and children. Unpretentious baking for amateurs in cooking. Very easy to make and quick to taste. The airy crunchy base and ruddy sugar crust will delight those with a sweet tooth and those who are trying to distance themselves from them. Baking takes 15 minutes to prepare and will become a real lifesaver if unexpected guests are on the doorstep.
Recipe 1: Puff tongues with sugar powder
Ingredients
- puff pastry - 500 g;
- sugar - 3 tbsp. l;
- chicken egg - 1 pc.;
- vegetable oil - 1 tbsp. l.
Cooking
Defrost puff pastry (yeast or without yeast) according to the instructions. It is better not to wait until it becomes soft, but to start working with it when the plates are half thawed. In this case, the tongues will rise better.
You can make puff pastry at home if you like, but it will take a long time.
We cut the dough blanks into rectangles 3 cm wide. The sizes are arbitrary. Someone likes larger cookies, someone give miniature ones. It is not necessary to roll out the store dough so that the tongues turn out to be as lush as possible.
Lay out on an oiled baking sheet. Many people recommend simply moistening the baking sheet with water. But this is not enough for the products to be easily separated from the bottom after baking.
Wash chicken eggs with laundry soap, wipe and break so as to separate the yolk from the protein. We freeze the protein or put it in the refrigerator to use it for cooking other dishes.
Beat the yolk with a fork.
Using a silicone brush or other device, we lubricate all the workpieces.
Sprinkle generously with sugar.
We bake cookies in an oven preheated to 250 degrees for 10-15 minutes. We look at our pastries: if it is browned, it's time to remove it. Puff products do not like to stay in the oven for a long time. They are very tender and cook in no time. Therefore, it is important not to miss the moment of readiness. It closely borders on the moment when the products begin to burn.
Remove the finished puff tongues from the baking sheet and serve warm or cold.
The cookies are airy, crispy and very tempting. It is moderately sweet, but it can make you forget about the sense of proportion. Behind the first line. As a rule, the second and third follow. And so on until the plate is empty. Beware: very tasty.
Recipe 2: Sugar tongues from puff pastry
Many from childhood remember the taste of puff pastry tongues with sugar. The pastries are unpretentious, but uncompromisingly delicious. The thinnest layers of crispy dough go well with the sugar crust. Today we will prepare the famous cookies in a new way. Add cocoa to sugar and get a chocolate crust on an air dough. It will be unforgettable.
Ingredients:
- puff pastry - 450 g;
- sugar - 2 tbsp. l;
- cocoa - 1 tbsp. l;
- chicken egg - 1 pc.;
- vegetable oil - 1 tbsp. l.
Cooking
The dough can be made at home. But then it will take much longer. After all, he needs to cool and rest after formation. Therefore, if the hostess is in a hurry and does not want to spend extra time, then it is quite possible to buy a puff base in a store.
We cut the package, leave it for 25-30 minutes at room temperature.
Cut a strip of 10-15 centimeters wide from the defrosted dough.
Cut it into serving pieces. Their size depends on the desire of the hostess. The width can be 5-17 centimeters. You can make miniature blanks three centimeters wide. Long strips of real tongues will come out.
We lay out the blanks on a greased baking sheet. You can simply moisten it with water, as the manufacturers of the semi-finished puff product write on the packaging of their product. But the cookies almost do not stick to the greased baking sheet.
Lubricate each strip with beaten protein or egg. In the first case, a more crispy crust will come out.
Mix sugar and cocoa.
Sprinkle each piece with a mixture of sugar and cocoa.
