Puff pastry envelopes. Puff pastry envelopes with apples

Sometimes you really want to try something delicious, but there is no time to prepare an intricate cake or pastries. A similar situation arises often. A good housewife always has frozen puff pastry for such occasions, which will allow you to quickly prepare some kind of pastry. Most housewives buy it in the store, and some make it themselves.

However, the cooking process requires a lot of effort, so most often women prefer the first option, although they are aware that homemade dough much more useful than its store-bought counterpart. It allows you to prepare various baked goods: sweet and savory. Every housewife has a similar recipe in stock.

In stores you can find two types of puff pastry: with or without yeast. The first type is best used for sweet baked goods (croissants, puff pastries, envelopes), the second - for savory baked goods (sausages in dough, pies, chicken pies, pies).

Their taste qualities are not much different, but the first type rises more and has a characteristic sour smell when baking. Without yeast dough there are more layers and they are more clearly defined.

Puff pastry envelopes with apples

Preparation:

Defrost the dough by leaving it indoors for a while. Cut it into equal sized squares;
Wash the apples, remove the core and peel them. Cut the fruit into small flat pieces. It is important that the apple pieces are smaller size in comparison with the base, in order to reliably seal the edges and form envelopes;
Roll each apple slice in sugar and place on the base. Fold the envelopes by fastening the sides opposite each other diagonally;
Grease the envelopes cold water and transfer to a baking sheet. Bake for twenty minutes.

After baking, the baked goods can be decorated with powdered sugar, confectionery sprinkles or icing. To prepare the glaze you need to take a few tablespoons of milk and sugar. Mix everything and place on the burner until the sugar melts. When the glaze has cooled, you can coat the baked goods with it.

Traditional envelopes with cottage cheese

Yeast frozen semi-finished product – 1 package;
Cottage cheese – 200 grams;
Semolina – 25 grams;
Granulated sugar – 25 grams.

How to cook:

Mix the cottage cheese well semolina, sugar;
Defrost and cut the dough into equal-sized squares, each side measuring ten centimeters. Spread the filling and interconnect the corners of the squares in the form of an envelope;
The baking process should last twenty minutes, the oven should be preheated to 200 degrees.

Before placing baked goods on a baking sheet, you need to grease it vegetable oil. Another option involves using baking parchment.

Sweet pastries with jam

Yeast puff pastry – 200 grams;
Flour – 30 grams;
Jam – 300 grams.

Preparation:

Thaw and roll out the dough, cut it into equal squares. Their size should be ten by ten centimeters. Sprinkle the table with flour first to prevent the envelopes from sticking;
Place one teaspoon of jam in the middle and roll it up, pinning opposite corners together;
Grease a baking sheet with vegetable oil, place the envelopes there and keep in the oven for twenty minutes.

If the jam for the filling is liquid, then it must first be mixed with flour or starch. If this is not done, the liquid filling will leak out during baking and the baked goods will be spoiled.

Tender envelopes with chicken

Yeast-free frozen semi-finished product – 1 package;
Chicken fillet – 400 grams;
Carrots – 1 piece;
Onions – 2 pieces;
Apple cider vinegar – 10 grams;
Salt and pepper.

How to cook:

1. While the dough is defrosting, you should start preparing the filling;

1. Slice chicken fillet and onion in small cubes. Grate the carrots. Stir everything thoroughly, adding salt, pepper, apple cider vinegar;
2. Roll out the dough and cut it into squares. Place the filling in the center of each square and pinch the opposite edges;

Preheat the oven to 200 degrees and place the envelopes there for thirty minutes.

You can experiment with the filling and add other ingredients, for example, champignons, porcini mushrooms, tomatoes or Bell pepper. Chicken can be replaced with fish.

Nourishing envelopes with minced meat

Yeast-free puff pastry – 450 grams;
Minced pork and beef – 300 grams;
Onions – 2 pieces;
Vegetable oil;
Salt and pepper;
Flour.

Preparation:

While the dough is defrosting, chop the onion into small pieces and fry in a frying pan in vegetable oil;
Mix minced meat and fried onions. Salt and pepper the filling;
Dust the table with flour, otherwise the dough may stick. Roll out and cut out squares. Place the filling on it and connect the opposite edges;
Preheat the oven, line a baking sheet with parchment, place the envelopes and bake for twenty minutes.

Envelopes with cheese: they just melt in your mouth

Yeast-free puff pastry – 1 package;
Cheese – 200 grams;
Egg for brushing;
Salt, pepper, herbs.

How to cook:

Cut the dough into squares measuring ten by ten centimeters. Cut the cheese into small cubes;
Place the cheese on the squares, sprinkle it with salt and spices at your discretion. Blind the corners of the envelopes together;
Preheat the oven. Brush the pastry with yolk and bake for twenty minutes.

Often, in addition to cheese, they add to the filling pine nuts, pistachios or hazelnuts. Sometimes regular cheese is replaced with soft cheese. This will make the filling more tender and airy.

Note: homemade puff pastry recipe

All of the above recipes were based on store-bought puff pastry. But you can make it yourself if you have time or don’t want to buy a finished product in the store.

Flour – 1 kilogram;
Butter – 800 grams;
Chicken egg – 2 pieces;
Salt – 10 grams;
Vinegar 2-7% - 20 grams;
Cold water – 300 milliliters.

How to knead:

You should start cooking with the liquid part, for which you should mix eggs, vinegar, salt;
Add to the resulting mixture cold water. Mix thoroughly and place in the refrigerator;
Sift the flour and pour it onto the table. Grate the pre-chilled butter. It is important to continually coat the butter in the flour. Mix flour and butter;
Form a small slide, make a hole in the center of it, pour the liquid prepared in advance into it. You cannot knead the mass for a long time. You need to collect it in small portions and stack it on top of each other in layers;
Place the dough in a bag and place in the refrigerator. Keep in the cold for two to ten hours, the longer the better.

Homemade puff pastry, like store-bought ones, is best stored in freezer. If the dough needs to be defrosted, it is better to place it in the main compartment of the refrigerator rather than indoors. The shelf life in the freezer can reach several months, in the main compartment - several days.

Puff pastry is suitable for preparing a variety of baked goods: pies, chicken pies, pies, envelopes, puff pastries, rolls, croissants. The Napoleon cake, beloved by many Russians, is also made from it.

Filling options depend on available products and desires. The hostess can show culinary fantasy, regularly delight your household with delicious instant baked goods.

However, we should not forget about the high calorie content of this product, since its preparation requires a lot of butter. Therefore, people watching their weight should use puff pastry must be done with great caution.

Hello dear!

I miss you) How dizzying and at the same time relaxing summer was! Walks, nature, warmth, barbecue, fresh air splash of warm water. So much so that it doesn’t emerge from it at all)) And I don’t regret it at all!

But there were also rainy, cool days when we were at home and again we wanted hot tea, and with it something baked, warm, aromatic.

One of these days I wanted to bake puff pastries. So that they are beautiful puff pastries, intricate, with different sweet fillings. And away we go))

There is nothing complicated in the process of making puff pastries; all the work is described on the package with the dough.

Ingredients for making beautiful puff pastries:

— ready-made puff pastry in packages (in the form of rectangular or square layers);

- 1 egg for brushing the puff pastry.

Options for sweet fillings for puff pastries:

- cinnamon with sugar;

- steamed seedless raisins;

- banana pieces;

- steamed and chopped prunes and dried apricots (separately or in a mixture);

- fresh berries(with sugar if desired): strawberries, raspberries, cherries, sweet cherries;

- fresh apple pieces, sprinkled with cinnamon and sugar;

- canned fruit pieces: peaches, apricots, pineapples;

- jam, marmalade, jam;

- boiled condensed milk;

- pieces of chocolate.

Preparation of puff pastries:

U different manufacturers I've come across two types of puff pastry: squares and rectangles. Based on the shape of the layers, we will choose the type for future layers.

Which dough to choose: yeast or yeast-free?

Puff pastries made from yeast dough are softer, while those made without yeast are crispier. Choose according to your taste. I love yeast dough and soft puff pastries.

How to work with ready-made frozen puff pastry?

Separate the frozen layers of dough from each other and place on flat surface for 20-30 minutes until they become soft. If necessary, roll out (roll only in one direction so as not to damage the layers of dough!). Shape the dough into any shape, using filling if desired. Place the puff pastries on a baking sheet on baking paper at a distance from each other, cover with a towel and leave room temperature for 15-20 minutes for proofing. To make the finished puff pastry shiny, brush the dough with beaten egg. Bake in an oven preheated to 220 degrees for 5-7 minutes until golden brown, then reduce the temperature to 175 degrees and bake for another 10-15 minutes until done.

Use your sharpest knife to cut the dough! I use ceramic. If your knife has been sharpened for a long time, the dough may stick to it.

Rectangular layers of dough

"Bagels"

Cut the dough layers diagonally. Place banana slices on the bases of the resulting triangles and roll into a bagel. Here For filling Chocolate chunks also work well.

"Curls"

Sprinkle the dough thickly with cinnamon and sugar, leaving one of the narrow edges of the dough free. Roll in the direction of the free edge.

Cut the roll in half. Cut each part in the middle, not reaching a little to the end. Turn the resulting halves out.

"Pies with cuts"

Cut the dough sheet in half along the long side. Make parallel cuts on one half of the resulting rectangles. Place chopped berries on the other half (I used cherries).

Cover the filling with the second half of the dough, slightly stretching the cuts. Press the edges of the puff pastry tightly with your fingers to prevent it from coming apart during baking. Here, bright berries are well suited for the filling: cherries, strawberries, which will be visible through the cuts.

"Curly pies"

Cut the dough sheet in half along the long side. Place jam on one half of the resulting rectangles, cover with the other half of the dough, and press the edges tightly with your fingers.

Then press the edges with a fork to create grooves. Press the dough tightly along the edges so that the filling does not leak out!

Square layers of dough

To make puff pastries, cut each square layer of dough into 4 small squares.

"Daisies"

We make cuts in the corners, leaving a distance of approximately 1 cm between them on the sides of the square. Place halves of canned apricots in the center.

Pull the corners of the dough towards the center and press tightly.

"Envelopes"

Place steamed raisins on the center of the square (first pour boiling water over the raisins for 10 minutes until they become soft, then drain the water). Pull the corners of the dough towards the center and press tightly. Almost any non-liquid filling is suitable here: chopped bananas, berries, fruits, dried apricots, prunes.

"Baskets"

My favorite puff shape! There are long cuts on opposite corners of the cases. Transfer the dough from the corners to opposite sides and press lightly.

We put the filling into the resulting “basket” (I used fresh chopped strawberries with sugar). Any filling will do; the color contrasting with the dough looks best.

Place the puff pastries on a baking sheet on baking paper, brush the dough with beaten egg for shine.

Phew, that was all for today! I don’t know who was more pleased - me when I was cooking, or everyone I treated))

Of course, this is not all that can be wrapped in puff pastry. I really want to add more to the article. There are still simple puff “tongues” and “spirals” with sugar, triangular pies, another puff “flowers”...

Help yourself! All the best to you, summer, warm! I sincerely wish you to enjoy the last month of summer!

With love, Elena Nazarenko

P.S. You may also be interested.

Puff pastry envelopes with a surprise inside

They became a kind of lifesaver for me, because, firstly, you don’t have to make the dough (you can buy it). And if you do make dough, you can make a lot at once and freeze it, and then use it as needed. And secondly, you can come up with the filling on the fly from what’s in the refrigerator. And in this case you can experiment. For example, you can make it in the form of envelopes.

Today we prepared envelopes with mushrooms and cheese. The family approved because they turned out very tasty. You can also try the filling with meat or vegetables, or meat and vegetables. An important “advantage” of envelopes is that they are pleasant to eat both warm and cold, if, of course, they survive until they are cold)). In addition, you can defrost a couple of sheets of puff pastry to prepare the required amount, and then you won’t be tempted to eat another one, well, the very last one, and the very last one.. Believe me, there will be temptation)).

It’s easy to lure kids to the table with this dish if you put a surprise in one of the envelopes. It is important here that it does not melt during baking, but at the same time is not hard, because you can break a tooth. In general, you will have to scratch your head :-). I once watched a child, looking for a surprise, eat an envelope and find out that the surprise was... on the shelf. And it doesn’t matter that the surprise wasn’t inside. The main thing is that curiosity won, and there was no whining or attempts to bargain for sweets instead of lunch.

Ingredients

puff pastry – 1 pack (my pack contains 6 sheets).
champignons – 0.5 kg (or other mushrooms)
onions – 2 pcs.
butter – 1 tbsp. l.
cheese – 100-200 g
green onion optional
egg – 1 pc. (yolk for greasing)
flour – 1-2 tbsp. l.
salt - to taste

Preparation

We start with the filling: finely chop the mushrooms and onions, fry them in butter, adding salt to taste. Whatever filling you choose, it is better to fry it a little. The vegetables will shrink in size and release some water. This way your envelopes will not become flat after baking, and the filling will not be too “wet”.

We defrost the dough sheets (after taking them out of the refrigerator), cut them into squares, add a little flour, and roll out each square separately. If you add too much flour, it will not stick together well. It is also not advisable for the dough to “wait” for a long time for the filling. It weathers and dries quite quickly.

Place the cooled filling on each square of dough. We connect the opposite ends of the square, and the edges need to be molded so that we get an envelope.

You can use different products and any combination of them as filling. For example, finely chopped cheese and green onions. Another option is ham, cheese and bell peppers:

Place the resulting envelopes on a baking sheet, the bottom of which is previously covered with baking paper. Beat the yolk a little and grease the surface of the envelopes.

Place the sheet in an oven preheated at 200 C (375 F). Bake until the envelopes are golden brown. This takes 20-25 minutes.

Hello dear readers. Being still of sound mind and sober memory, I thought in my spare time what I could make from puff pastry, which I suddenly found in the freezer just now. There, a lonely, frost-covered “stone” bun of minced meat caught my eye. Of course, it won’t be enough for a good pie, but it will be just right for puff pastry envelopes with minced meat.

It didn’t take long to persuade myself to bake the meat in puff pastry. There were several reasons for this. The first one, and I think the vast majority of readers will agree with it, is that baking from puff pastry is amazingly delicious! Especially with minced meat.

Yesterday I watched a program where the famous professor “on sour cabbage soup” was criticized quite harshly. In general, I am completely emotional and decide to prepare a treat with animal products.

The second reason is that today is a day off! And the third circumstance that outweighed the other nuances. It finally snowed! Hooray! Soon New Year and more than one snowflake. What does snow have to do with it?! How can you not understand! The roads are in terrible condition. In short, the day of the “tinsmith” has come.

Until our valiant public utilities bring the transport highways into proper shape, it is better to refrain from traveling along them. But sitting at home and looking at the snow-covered yard through the window is not good for me.

I’d rather do something useful, prepare envelopes with cheese, mushrooms and MEAT. By the way, I also saw mushrooms somewhere. When with them, I didn’t use everything. Okay, enough to bring you up to date on the availability of provisions in the refrigerator. The puff pastry with minced meat has already defrosted and it’s time to start cooking.

Puff envelopes with minced meat

one package of puff pastry without yeast 300-400 grams;
100-120 grams of mixed minced meat;
100-120 grams of champignons;
50-70 grams of cheese;
3-4 tablespoons of mayonnaise;
vegetable oil;
a bunch of parsley;
salt, spices;

I fry the minced meat in vegetable oil. Five minutes is enough.

I chop the mushrooms and onions on a cutting board.

Add the prepared filling ingredients to the fried minced meat and continue frying for 5-7 minutes.

I grate the cheese. I wash fresh parsley under running water, dry it with a napkin and finely chop it.

I combine fried chopped meat with cheese and parsley.

I fill the filling with mayonnaise, salt, pepper and mix.

For my envelopes I use store-bought puff pastry. Yes, because, no matter what they say, it is also quite suitable for consumption. And don’t let the goodness go to waste in the freezer! And what kind of strudel is made from such puff pastry?

Roll out the dough to a thickness of 3-5 millimeters. I cut it with a knife into squares of about 10 by 10 centimeters.

I place the meat filling in the middle of each piece.

I fold the ends of the dough towards the middle and carefully fasten them together, securing the envelopes.

I place the culinary products on a baking sheet greased with vegetable oil and cover them with egg yolk, previously separated from the white.

When it comes to baking, many housewives immediately begin to say that this type of cooking does not attract them at all. Of course, if you like to experiment and try new recipes, your baked goods may not always turn out perfect, but if you make a mistake, you will immediately understand everything and can take it into account next time.

Sometimes with pies And pies you really need to play around with it. But there is one way to prepare your favorite products that even novice cooks can master. For baking to be 100% successful, you can use store-bought puff pastry sheets. Try making puff pastry envelopes with curd filling, you yourself will be surprised that such a delicious dish can be prepared so simply and quickly.

Ingredients

Preparation

1 Pass the garlic through a garlic press. In a deep container, mix it with salt, cottage cheese, ground black pepper and paprika. Mix the ingredients until a homogeneous mass is formed.
2 Sprinkle cutting board a small amount of flour. Place a sheet of defrosted puff pastry on it and roll it out. Cut the sheet into 6 equal squares.
3 Place 1 tbsp in the center of each square. l. curd filling. Brush the dough around the filling with beaten egg using a silicone brush.
4 Seal the edges of the dough diagonally to create envelopes. Carefully blind the joints.
5 Line a baking sheet with parchment paper and grease it with vegetable oil. Place the resulting envelopes on top and brush them with the remaining beaten egg using a silicone brush.
6 Sprinkle the envelopes with grated Parmesan and sesame seeds. Place the baking sheet in an oven preheated to 200 degrees for 15–20 minutes.

Congratulations, the puff pastries with spicy curd cheese are ready. Take them out of the oven and serve immediately; you can decorate the baked goods with herbs. These envelopes are perfect for any first course, and can also be eaten with tea. Bon appetit! Share this simple recipe with your friends!