We often cook flour products from store-bought, yeast-free or yeast-free puff pastry because it's easy, quick, and not very expensive. Fortunately, the factory production of this type of product is on the right track. But sometimes you can afford to knead the layered dough at home. And do not rush to close the recipe, because we are not talking about the classic long and troublesome process. Puff pastry fast food really do at home, and your "Napoleon" or tongues will turn out to be the kind you can only dream of.
Puff pastry recipe:
- Water room temperature(can be a little hotter) - 250 ml. (1 glass)
- Egg - 1 pc.
- Vegetable oil - 1 tbsp. a spoon
- Sugar - 1 tsp
- Salt - 1 tsp
- Butter - 200 g.
- Flour - 525 g (3.5 cups)
- Vinegar (1-9%) - 1 tbsp. a spoon
From the indicated amount of products, about 750 g of dough is obtained. Each part is about 200 g. Those layers of dough that you prepare for the future - immediately send them to the freezer, and you can cook from the rest!
How to make quick puff pastry at home
In a glass with warm water dissolve 1 teaspoon of salt, 1 teaspoon of sugar, stir for better dissolution. Add egg, stir. Then acetic acid(1 tablespoon). Stir again until smooth.
Sift the flour into the dough, adding it in parts, constantly stirring.
The amount of flour in the recipe is 3.5 cups, but it may take a little more or less (since we all have different density of flour). Focus on the consistency of the dough while kneading.
The dough should come together and be soft and elastic.
The most delicious and best butter that you have, divided into 4 parts. The butter should be soft, at room temperature.
We divide the dough into four parts.
Each piece is rolled out to 0.3-0.5 cm.
Spread the butter over the entire surface with a spatula.
The oil should be smeared with a thin layer, evenly.
So, the dough cake is completely greased butter.
Now, starting from the end, we wind the pancake on a rolling pin (the rolling pin can be lubricated with vegetable oil).
We make a longitudinal cut.
We take out the rolling pin from the dough.
We fold the dough with a book.
Packing the dough cling film and put in the refrigerator. We do the same with each of the four parts.
And now, attention main secret from a family notebook: when your pies, cookies, puff pastry rolls are already on the baking sheet, sprinkle cold water your products (this can be done from a spray gun for spraying flowers or linen). It is necessary to spray abundantly - so that the workpieces are very wet. After spraying, send the baking sheet to the oven. I remind you that all puff pastry products are baked at high temperatures (210 C and above).
What can be made from puff pastry?
Huge amount of goodies! Home, and much more.
I like to make these puffs from homemade puff pastry: I roll the dough into a layer and spread it with a mixture of yolk + sugar + cottage cheese + raisins, roll it into a roll and cut it into portioned pieces. I spread it on a baking sheet, sprinkle it with plenty of water, bake the first 10 minutes at a temperature of 210 C, and then another 20 minutes at 180 C. It turns out very tasty!
On my You Tube video channel there is a detailed puff video recipe yeast dough. The technology is a little different, but the dough turns out amazingly tasty and layered. I invite you to watch the video and take note of this method!
Be sure to tell us what you cook from puff pastry. What difficulties or questions arose when preparing according to my recipe - I will be happy to answer all questions!
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The ability to cook crispy, at the same time soft and airy, puff pastry products is the dream of every housewife. It is generally accepted that these recipes are complex, cooking requires a lot of time and a certain culinary flair, and skill too.
We offer you two recipes, proven by many years of practice. experienced chefs and ordinary housewives.
The first recipe for puff pastry yeast-free dough with a photo are used in cases where a large volume of baked products is needed. The puffs are light, airy and large quantity delicate soft layers.
For your cooking puff pastry takes about 14 hours. Such a time interval should not stop the hostess, since there is a lot of dough and it can be stored in freezer for future confectionery.
From puff yeast-free dough, you can make puffs, pies with fruit and berry and cream fillings; pies with cheese, cottage cheese; vertutas with Adyghe cheese and sheep cheese, vol-au-vents and snack pies.
Yeast puff pastry differs from yeast-free in that yeast has fewer layers - 20-100 and is characterized by a specific sour taste. Yeast puff pastry has more fluffy shapes and is used for baking savory products, yeast dough cooks faster than yeast-free in our first recipe.
Taste Info Cakes and pastries / Dough
Ingredients for making puff pastry in the amount of 1200 g:
- flour - 550 g;
- water - 250 ml;
- salt - 1 teaspoon;
- vodka (rum, cognac) - 50 ml;
- in any proportions margarine and butter - 600 g;
- solution citric acid- a quarter of a teaspoon.
How to make yeast-free puff pastry at home
The cooking sequence includes several stages.
Prepare a solution of citric acid. To do this, dissolve 1 teaspoon of citric acid in 2 teaspoons of boiling water.
Mix water, salt, vodka and citric acid solution.
Make a small well in the sifted flour, into which you need to gradually add the resulting liquid. Knead the dough. It should be completely out of hand.
Leave the dough to rest for half an hour in a bowl. You can hide it. 
Form softened margarine and butter into a rectangle. For this it is more convenient to use plastic bag and, helping with your hands and a rolling pin, give the oil the desired shape. 
After the specified time, roll out the dough into a square to a thickness of about 1 cm, and make the middle thicker than the edges. Put a cooked piece of rectangular-shaped butter in the middle of the rolled out layer. 
Gently, without pressing down, cover the oil with one corner of the square. 
Then the opposite corner. 
We impose the penultimate corner without stretching it, as shown in the photo. 
You should get an envelope, see the photo for more details. 
Roll out the dough wrapped with butter again into an elongated rectangle. 
Fold the dough into 4 layers with a booklet. 
Wrap the folded dough in food paper and place in the refrigerator. 
teaser network
After half an hour, release the dough from the paper and roll it out again into an elongated rectangle.
Fold the dough into 4 layers with a book, wrap in paper and send to the refrigerator.
After half an hour, repeat the whole procedure. There should be at least 4 such repetitions, while the dough will have 200 layers.
After the last folding, the dough should be put in the refrigerator for at least 12 hours.
After such cooling, the finished dough can be divided into the necessary portions and hidden, pieces that are not currently needed, in the freezer.
How to defrost puff pastry without yeast?
There are several rules for defrosting. All emergency defrosting must be excluded - you can spoil the product. It is necessary to unpack the dough and put it on a wooden board. It will take approximately 5 hours to defrost, depending on the quantity. Can be placed near a heat source such as a battery. The microwave oven cannot be used.
Trying to separate the layers is also impossible. They are obtained with great difficulty, and everything can be ruined.
Can cook a wide variety healthy sweets according to this recipe.
Puff ears sprinkled with sugar favorite treat of many people. hearty breakfast With fragrant tea provide good mood all day. 
Such puff pastry is perfect for making tubes with cream, vol-au-vents. No buffet table is complete without them.
Recipe number 2. Yeast-free puff pastry without repeated rolling
This recipe, unlike the first, is prepared much easier. It does not require multiple rerolling. However, the resulting dough will not rise as much as in the first recipe.
But to make sweet pies, twirl with cheese and cottage cheese, you don’t need this great amount layers and layers.
A simple recipe for puff pastry without yeast is ideal in this case for such products.
Ingredients:
- 180 g butter,
- 1 egg
- 100 ml ice water
- 1 tbsp vinegar 9%,
- a pinch of salt,
- 2 cups of flour.
Cooking steps
Butter and water must be from the refrigerator. Put the butter in a bowl, add all the flour, salt. 
First chop with a knife, then grind with a fork. Do not touch the puff pastry with your hands. 
Prepare the liquid part. Crack an egg, pour in water and vinegar. 
Mix with a fork. 
Combine both mixtures and mix well. 
The dough will come together. If it is a little liquid (it depends on the size chicken egg and humidity of the flour used), then you can add another 1-2 tbsp. flour. The consistency of the dough should be very soft and tender, resembling soft butter. 
The puff pastry should rest in the refrigerator for at least a couple of hours, but it is better to leave it overnight. Store in the refrigerator for up to two days. Surplus can always be frozen by rolling the dough into a layer and wrapping it in a plastic bag. 
Baking from puff pastry without yeast has long been popular with housewives. True, most often we are dealing with ready-made puff pastry, which can now be bought at any store. You can cook anything from it - from fish to pies.
Cooking puff yeast-free dough is a simple process, but quite lengthy, which is why we liked it so much ready dough, which allows you to cook your favorite sweets in just a few minutes. Well, if we have 2-3 hours free, then we can spend them on figuring out how to make puff pastry at home. We will most likely have all the ingredients in stock, because we will not need anything extraordinary.
The meaning of making puff pastry is that we prepare a tough dough, put butter in it and roll the butter in the dough, forming layers. Add the egg to the flour (leave 15-20% of the flour for butter).
Add a few drops of lemon juice, salt and sugar to the water, dissolve.
Add liquid to flour and knead a stiff dough.
Knead the dough until it becomes elastic and homogeneous, and then cover it with a damp cloth and set aside for half an hour.
For now, let's get on with the oil. Add part of the flour (15-20%) to the butter and mix.
We form a rectangle about two centimeters thick from butter and put it in the refrigerator (not in the freezer) to cool.
Put the dough on a cutting surface sprinkled with flour, and roll out into a layer about a centimeter thick. Let's make it a little thinner along the edges.
We spread the butter mixed with flour earlier in the center.
We connect the sides and pinch.
Our butter was in the middle of the dough. Now we can already give the layer a rectangular shape. Roll it out again to a thickness of 1-1.5 cm.
We repeat the procedure. Then put the dough in the freezer for 15-20 minutes and roll it out again, folding the dough as described above. If butter breaks through the dough, dust the gap with flour and roll it out again. We put it back in the freezer and repeat the procedure 2 more times.
The question of what to cook from puff yeast-free dough, I think, will not stand. Each housewife will find a dish to her taste - puffs, pies, pies, the famous Napoleon cake, etc.
How to make puff pastry at home? For some reason, there is a stereotype that this complicated recipe. But I will now tell you how to make puff pastry with your own hands in 10 minutes. It is not difficult at all, but very simple and fast. And you don't need a lot of food.
Why make puff pastry at home when you can always buy ready-made? In my opinion, homemade is much tastier, more tender. It will never be "oak", and more natural. V purchased test oil is hardly used, you can bet that there is margarine, and it is not known what other equally pleasant ingredients are. And this is also reflected in the taste and properties.
Although I am not against the purchase, sometimes I bake pies for a child from it when I need it urgently. But if you want to cook Napoleon from puff pastry, then the store-bought cake is not at all the same cake. Maybe I'm nitpicking, but there is a difference.
There are a lot of puff pastry recipes, I tried many, but I settled on this one, because the recipe is very simple and quick, and the result is excellent!
Yeast-free puff pastry recipe with photo
Products:
3.5 st. flour
2 packs of butter
0.5 tsp salt
1 st. l. vinegar 6%
Puff pastry without yeast
- Put 2 packs of butter in a cup. Sift on it 3.5 tbsp. flour.
2. Chop the butter with flour with a knife. If it is inconvenient to chop, then you can crumble (grind) with your hands, but do not rub directly, but as if divided into small pieces of butter, rolled in flour.
3. You should get a large crumb. It is not necessary to torment him greatly, this dough loves speed, the butter should not melt, but only combine with flour into crumbs.
4. Pour half a glass of water into the same glass where the flour was and add a tablespoon of 6% vinegar. (I have more water in the photo, as I cook one and a half servings of dough).
5. Pour into the dough and knead quickly. It is not necessary to knead strongly, just put it together and that's it.
Classic puff pastry is quite difficult to prepare. It's easier to buy ready-made, and get it when you want to bake something. But, if you are a supporter of everything homemade, look on the Internet for simplified cooking methods. puff pastry. The recipes below assume you already have it.
tablespoon.comIngredients:
- 200–300 g puff pastry;
- chicken eggs;
- bacon slices;
- Parmesan;
- salt, pepper and herbs (parsley, dill, basil).
Cooking
Roll out the dough and cut it into squares 7–10 centimeters wide. Lay them out on a baking sheet parchment paper. Make borders about 1 centimeter high along the edges of the squares.
Break one egg into each of your squares and lay out a few slices of bacon. Salt, pepper and sprinkle with chopped herbs and grated Parmesan (can be replaced with other cheese).
Preheat oven to 200°C. Bake puffs for 10-15 minutes. The dough should turn golden brown. But you can take the puffs out early if you want the egg to stay runny.
Clarkscondensed.com Ingredients:
- 400 g puff pastry;
- 200 g sausage;
- 200 g cheddar;
- 4 eggs;
- 1 tablespoon ranch sauce;
- 3 tablespoons of salsa sauce;
- Parmesan.
Cooking
Roll out the dough to make a circle with a diameter of about 30 centimeters. Place a glass in the center of this circle and cut out another circle. Cut the resulting ring into triangular wedges. It should look like a flower.
You can also cut the dough into triangles and shape into a ring as shown.
Brush the ring with ranch sauce. If not, then just mix in equal proportions sour cream and mayonnaise with various spices (dried parsley, dried dill, salt, pepper, garlic powder and so on).
Cut the sausage and lightly fry. Then break the eggs into the pan and fry, stirring constantly. At the end, add three tablespoons of salsa.
Spread the filling around the ring so that later it is convenient to bend the “petals”, and after cooking, cut the puff. Close the ring by bending all the "petals" and sprinkle it with grated parmesan. Bake the puff in the oven for 10-15 minutes at 200°C. Serve hot for breakfast.
Patsy/Flickr.com Ingredients:
- 400 g yeast-free puff pastry;
- 250 g cream cheese;
- 150 g sugar + 2-3 tablespoons for sprinkling;
- 80 g butter;
- 1 teaspoon vanilla sugar.
Cooking
Roll out the dough into two large layers. Put one of them on a round or rectangular baking dish. Blend until smooth cream cheese, butter, sugar and vanilla sugar. Pour the mixture into the mold.
Lay the second layer of dough on top. Seal the edges. If desired, you can make braids or a lattice from the rest of the dough and decorate the cheesecake with them. Sprinkle the top of the cake with sugar. If you like cinnamon, then you can sprinkle it with it too.
Bake the cheesecake for half an hour in an oven preheated to 180 ° C until golden brown. When it cools down, send it to the refrigerator for a couple of hours, and then cut and serve.
minadezhda/depositphotos.com Ingredients:
- 500 g puff pastry;
- 130 g butter;
- 1 small fork of cabbage;
- 7 eggs;
- 3 teaspoons of salt.
Cooking
Finely chop the cabbage and sprinkle with salt. Leave for 15-20 minutes for it to give juice. Boil the eggs and chop finely too.
Squeeze cabbage and combine with eggs. Melt the butter and pour into the filling.
Roll out the dough to the size of the pan. You should have two identical layers. Line a baking sheet with one of them and lay out the filling. Place the second layer of dough on top. Pinch the edges. Lubricate the surface of the pie with a beaten egg and bake in the oven for 30-40 minutes at a temperature of 180 ° C.
The-girl-who-ate-everything.com Ingredients:
- 100 g puff pastry;
- 100 g cream cheese;
- 2 tablespoons of sugar;
- 1 tablespoon lemon juice;
- 1 teaspoon grated lemon zest;
- fresh or frozen berries.
For glaze:
- 1 glass of powdered sugar;
- 1-2 tablespoons of milk.
Cooking
Using a mixer, mix cream cheese, sugar, lemon juice and zest. Roll out the dough and brush it with the butter mixture. Spread the berries on top and wrap the roll. Cut it into small pieces and transfer them to a round baking sheet.
Bake the rolls for 15-20 minutes at 180°C. While they are baking, prepare the glaze. To do this, mix a glass of powdered sugar with 1-2 tablespoons of milk. Let the mixture stand for a while so that the powder is completely dissolved. If the frosting is too thick, add another tablespoon of milk. You can also add a pinch of vanilla if you like.
Take the rolls out of the oven and brush them with glaze. Can be served both hot and cold.
Dream79/Depositphotos.com Ingredients:
- 1 kg puff yeast-free dough;
- 500 g pork or ground beef;
- 50 g butter;
- 2 onions;
- 5 cloves of garlic;
- salt, pepper, spices to taste;
- vegetable oil for frying.
Cooking
Grind the onion with a blender or meat grinder, mix it with minced meat. Salt, pepper, add minced garlic and spices that you like.
Cut the dough into small balls, roll each of them. Put a couple of tablespoons of minced meat and a small piece of butter on one half of the circle. Cover the minced meat with the second half of the dough and pinch it.
Fry the chebureks in hot vegetable oil before golden brown from two sides. After frying, lay the pasties on paper towels to remove excess fat.
Thefoodcharlatan.com Ingredients:
- 200 g puff pastry;
- 2 bananas;
- "Nutella";
- sugar;
- cinnamon.
Cooking
Roll out the dough and cut into triangles. Brush the base of each with Nutella (about half a tablespoon per triangle). How to cook this chocolate paste at home, see.
Peel bananas and cut into quarters. Divide the banana pieces into triangles. Roll up the puffs, seal the open edges so that the filling is not visible. It should be something like pies. Roll each of them first in sugar, and then in cinnamon. Lay out on a baking sheet lined with parchment.
Bake puffs for 10-15 minutes at 190°C. Best eaten hot so Nutella flows like hot chocolate.
Ginny/Flickr.com Ingredients:
- 220 g puff pastry;
- 100 g mozzarella;
- 1 teaspoon chopped parsley;
- 1 clove of garlic.
Cooking
Roll out the dough and cut it into triangles. Put on a piece of cheese (if there is no mozzarella, use any other soft varieties) at the base of each triangle and fold over the bagels. Brush them with a mixture of melted butter and minced garlic and parsley.
Preheat oven to 190°C and line a baking sheet with parchment paper. Bake the bagels for 10 minutes.
vkuslandia/depositphotos.com Ingredients:
- 500 g puff pastry;
- jar canned pineapple(rings);
- powdered sugar.
Cooking
Remove pineapple from jar and pat dry on paper towels. Cut the rolled out dough into strips 2-3 cm wide. Wrap each pineapple ring with a strip of dough (much like we did with bacon) and spread on a baking sheet (don't forget the baking paper).
Bake the puffs in the oven at 180°C for 15-20 minutes. Ready baked goods sprinkle with powdered sugar. You can also use sesame seeds or poppy seeds as a topping.
bhofack2/depositphotos.com Ingredients:
- 250 g puff pastry;
- 200 g feta cheese;
- 200 g frozen spinach;
- 4 tablespoons of olive oil;
- 2 chicken eggs;
- 1 onion;
- 1 clove of garlic;
- parsley, dill and green onion taste.
Cooking
Spanakotiropita is a traditional Greek spinach and feta pie. To make portioned spanakothyropites, defrost, dry and chop the spinach. Fry the onion in olive oil (two tablespoons) until golden brown. In a separate bowl, beat the eggs and combine them with the feta. Mix everything thoroughly until smooth. Add the fried onion, remaining olive oil, finely chopped herbs and garlic.
Roll out the dough thinly and cut into squares 10-12 centimeters wide. Put two tablespoons of filling on each of them. Wrap the pies in triangles. Lay them out on a baking sheet lined with parchment paper.
Bake the pies in an oven preheated to 180°C for 20-25 minutes.
esimpraim/Flickr.com Ingredients:
- 250 g puff pastry;
- 100 g of powdered sugar;
- 100 g fresh strawberries;
- 3 tablespoons of sour cream;
- 4 tablespoons of strawberry jam;
- 2 bananas;
- 1 apple;
- 1 kiwi.
Cooking
Roll out the dough into a layer about 0.5 cm thick. You can make small bumpers around the edge.
Spread the dough first with sour cream (it is better to take fatty), and then strawberry jam. If there is no strawberry, you can take any other of your choice. Arrange thinly sliced fruit on top. Fantasize to make it not only tasty, but also beautiful.
Send the dish to the oven, heated to 200 ° C, for 15-20 minutes. Sprinkle the finished biscuit with powdered sugar.
Kasza/Depositphotos.com Ingredients:
- 400 g puff pastry;
- 200 g of ham;
- 150 g of hard cheese;
- 1-2 tablespoons of mayonnaise;
- 1 clove of garlic;
- greens (dill, parsley, basil).
Cooking
Roll out the dough into a rectangle measuring approximately 30 x 45 centimeters. Cut the ham (you can use doctor's and any other sausage of your choice) and cheese into thin slices.
Chop the herbs and garlic, mix them with mayonnaise and spread this layer of dough, retreating 3-5 centimeters from the edge. Spread the ham and cheese evenly over the dough. Leave the ungreased edge free. Roll up the roll so that this strip of dough is on the outside. It can be moistened with water to seal the roll tightly.
Cut the roll into pieces 4-6 centimeters wide. Lay them out on a baking sheet lined with parchment paper. From above, the roll can be greased with yolk and sprinkled with poppy seeds or sesame seeds. Bake the rolls in the oven at 180°C for 20-25 minutes.
p.studio66/depositphotos.com Ingredients:
- 6 sausages;
- 100-150 g of hard cheese;
- 1 egg;
- sesame seeds, sauce and spices to taste.
Cooking
Roll out the dough and cut into strips 3-4 centimeters wide. Grease each of them with your favorite sauce, sprinkle with spices and finely grated cheese. Wrap the sausages in the dough strips and place the hot dogs on a parchment-lined baking sheet. Brush the top with beaten egg and sprinkle with sesame seeds (optional).
Bake the sausages in the dough for 20 minutes at 180°C.
Ken Hawkins/Flickr.com Ingredients:
- 200 g puff pastry;
- 200 g of chocolate;
- 50 g of powdered sugar;
- 1 chicken egg.
Cooking
Roll out the dough no more than 0.5 cm thick and cut into triangles. Place 1-2 pieces of chocolate at the base of the triangles. Roll up the triangles, place on a parchment-lined baking sheet and brush with the beaten egg.
Bake the croissants in the oven for 20 minutes at 220°C.
uroszunic/Depositphotos.com Ingredients:
- 300 g of yeast-free puff pastry;
- 300 g smoked chicken breast;
- 200 g of hard cheese;
- 1 egg.
Cooking
Roll out and cut the puff pastry into strips about 2 centimeters wide. Take one strip and put on it finely chopped chicken breast and grated cheese. Cover with another strip, fasten them together at the base. Carefully twist the puff in a spiral. Repeat the same for all remaining strips.
Put the finished pigtails on a baking sheet (do not forget about baking paper!) And put in the oven, heated to 200 ° C, for 15 minutes.
Alattefood.com Ingredients:
- 250 g puff pastry;
- 2-3 apples;
- 5 tablespoons of cane sugar;
- 3 tablespoons of regular sugar;
- 2 tablespoons of butter;
- 2 teaspoons of cinnamon;
For glaze:
- ½ cup powdered sugar;
- 2-3 teaspoons of milk;
- ½ teaspoon vanilla extract.
Cooking
Popular in Denmark Apple pie from puff pastry. We suggest you make its variation in the form of braids.
To do this, apples need to be peeled, core removed and cut into cubes. Then they must be caramelized over low heat: cook them in a saucepan along with cane sugar, vanilla extract and a teaspoon of cinnamon for 5 minutes.
Roll out the dough, grease it with melted butter, sprinkle with regular sugar and the remaining cinnamon. Lay out the apples and cover with another layer of dough on top. Then cut it into strips, put them on a baking sheet with parchment and carefully twist each of them in a spiral.
Bake the pigtails for 10-15 minutes in the oven at 180°C. While they are baking, make the glaze. Connect powdered sugar, milk and vanilla extract. You can adjust the thickness of the glaze by adding either powder or milk.
Pour the finished braids with glaze and serve.
sweetmusic_27/Flickr.com Ingredients:
- 400 g puff pastry;
- 100 g of hard cheese;
- 100 g salami;
- 1 tomato;
- 1 egg;
- olives;
- spices to taste.
Cooking
If you are a fan, then you will surely like these pies. Their filling goes well with foam. Salami, cheese, tomato and olives should be finely chopped and combined with an egg. If you want, you can add your favorite spices and herbs to the filling.
Roll out the dough, cut into squares and spread the filling. Blind pies. Bake at 180°C until golden brown.
Krzysztof_Jankowski/Shutterstock.com Ingredients:
- 500 g of yeast-free puff pastry;
- 400 g of cottage cheese;
- a glass of sugar;
- 3 eggs.
Cooking
Using a mixer, beat two eggs with a half cup of sugar and cottage cheese. When the mass becomes homogeneous, add the remaining sugar and beat again.
Roll out the dough and cut into circles or squares. Put 1-2 tablespoons on each of them curd mass. Wrap the edges of the cheesecake like pies. Place them on a parchment-lined baking sheet and brush with beaten egg.
Bake for 30-40 minutes at 180°C.
Scatteredthoughtsofacraftymom.com Ingredients:
- 400 g yeast puff pastry;
- 200 g mozzarella;
- 3 tomatoes;
- 2 tablespoons of tomato sauce;
- 2 tablespoons of olive oil;
- greens and seasonings to taste;
- salt and pepper.
Cooking
Roll out the dough, make sides around the edges. If desired, you can make portioned mini-pizzas. Grease the dough olive oil and tomato paste, sprinkle with seasonings to your liking.
Lay out the filling. Thinly sliced tomatoes and mozzarella are enough for a Margarita pizza, but you can use any and all toppings (bacon, mushrooms, olives, and so on).
Sprinkle pizza on top with fresh herbs and bake for 20–25 minutes at 200°C.
Tarte Tatin
Joy/Flickr.com Ingredients:
- 250 g yeast puff pastry;
- 150 g butter;
- 150 g cane sugar;
- 6 sweet and sour apples;
- a pinch of cinnamon.
Cooking
Tarte Tatin is a French apple pie where the filling is on top. Let's make a reservation right away: instead of apples, you can use pears, mangoes, peaches or pineapples.
Grease a baking dish well with butter and sprinkle with sugar. Peel the apples, remove the core and cut into slices. Arrange them in a baking dish and sprinkle with cinnamon. Cover the apples with a layer of rolled puff pastry.
Bake the cake for half an hour at a temperature of 180 ° C. When the finished tart has cooled slightly, invert the form onto a plate or tray so that the apples are on top. Serve warm. Maybe with ice cream.
If you have your own signature puff pastry recipes, then welcome to the comments. Let's share our culinary secrets with each other!
