10 best recipes for sweet pastries made from puff pastry

Every time I see flaky, brown tongues covered with sugar on store shelves, I can’t resist buying them.

Well, I also cook them at home very often, since both adults and nimble kids like this delicacy. And preparing tongues from ready-made puff pastry is very quick and easy.

It is also very simple and quick to prepare. Children eat them very willingly.

Ingredients:

And there are two ingredients)))

Ready-made puff pastry (yeast or yeast-free) 1 package.
1\2 tbsp. Sahara.

That's all the products.

You will also need either parchment paper or vegetable oil no more than 1 tsp. if you use a baking sheet without paper. Do not pour too much oil under any circumstances.

Ready-made puff pastry tongues - recipe with photo:

Take the finished puff pastry out of the freezer. The dough can only be thawed once. If by the time you get home, it has defrosted, then this means that today you will have puff pastries in the house, otherwise nothing good will come of it. We remove the packaging. Let it lie at room temperature for 3-5 minutes, after which the frozen dough should be divided into layers.

So the dough should defrost for about 1.5 hours. Then pour a spoonful of flour, or a handful, onto the table. Place the dough and do not roll it out, but stretch it slightly.

Sprinkle granulated sugar onto the stretched dough. Do not wet with water, the sugar will stick during baking. Otherwise the reeds will not rise.

Cut the dough in sugar into tongues. If you want diamonds, you can cut them out, but then you will have pieces left, and they cannot be crumpled and rolled out again, as when working with yeast dough, so it is better to cut into livers of the size that seems most attractive to you, without trimmings.

We transfer the tongues from the finished puff pastry onto the parchment. Now attention!!! Turn on the oven at 200 degrees, place a baking sheet with future tongues in it. Time it for 3 minutes and turn off the oven.

Your puff tongues should sit in a warm place for at least 20 minutes. (preferably 1 hour). After which we turn the oven back on at 200-210 degrees and bake the products until golden brown. Remove the finished cookies from the oven and give them time to cool.

Bon appetit!!!

Puff pastry puffs will brighten up even an ordinary tea party; their delicious aroma will fill the house after just 5 minutes in the oven. The simplest delicacy without filling is prepared in minutes, bakes very quickly, and will bring pleasure to every eater. Thanks to simple molding, the time for making the delicacy will be reduced.

Recipe 7: Cherry puff pastries

Fragrant and crispy puff pastries with cherries in caramel syrup.

Ingredients for the dough:

Butter – 50 grams.
Carbonated mineral water – 500 milligrams.
Wheat flour - 3 cups.
Salt – 1 gram.

Filling ingredients:

Egg yolk – 1 piece.
Canned cherries – 200 grams.
Butter – 1 tablespoon.
Brown sugar – 80 grams.
Cherry juice – 250 milligrams.

Cooking method:

Sift flour and mix with salt.
Pour mineral water at room temperature into the flour.
Knead a soft, semi-liquid dough until it sticks to your hands.
Sprinkle the surface with flour and place a ball of dough.
Roll the dough in flour on both sides so that it stops sticking to your hands. The main thing is not to overweight the dough.
Roll out the dough into a thin layer, greasing the rolling pin with flour.
Grease the layer with melted butter, cut the dough into strips.
Stack the strips on top of each other.
Roll the column of strips into a ring.
Roll out the dough into a layer and repeat the lamination procedure again (optional).
Roll out the dough into a circle, cut into triangles.
Place the cherry filling on the wide side of the triangle and roll into bagels.
Place the bagels in a baking dish.
In a saucepan, combine the butter, juice and brown sugar, which will give the topping a caramel finish. Heat the mixture until the sugar dissolves.
Mix the topping with cherry juice and pour it halfway over the puff pastries.
Preheat the oven to 180 degrees, bake the puff pastries for 20 - 25 minutes. Five minutes before they are ready, brush the puff pastries with egg yolk.

Helpful Tips:

For the dough, it is better to use real mineral water, such as Borjomi, otherwise the dough will not work.
If frozen cherries are used in the preparation, add a teaspoon of sugar to the puff pastry along with it.

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How to make puff pastries?

It is convenient to prepare puff pastry puffs for breakfast or just for tea when guests unexpectedly arrive. Having used a purchased product, 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 made from puff pastry without yeast does not require thin rolling. This option is good for making croissants or small bagels with a rich filling or with sugar and cinnamon.
It is better to take fillings for puff pastries that are not too fatty 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 decorate sweet puff pastries in the form of beautiful “bows”, cut out figures with a special die, and add marmalade, chocolate drops or cinnamon sugar sprinkles. Roses with apples and snails with cinnamon will be beautiful.
For lovers of savory treats, savory and satisfying puff pastry puffs are available. The recipe can be supplemented to your taste by using your favorite types of cheese, meat or potato filling, and adding different spices. Dried garlic, rosemary, and thyme are good spices.
Any puff pastries will be golden brown if the pieces are brushed with yolk before baking. You can use ready-made sugar syrup, liquid caramel or a mixture of eggs and milk.

Baking puff pastries with sugar is a simple idea if you use a store-bought preparation. For the filling, thick jam, fresh or canned fruit, chocolate, cottage cheese, and boiled condensed milk are sometimes used. It’s easiest to prepare without filling: the pieces are greased with soft butter and rolled, and so that the delicacy does not turn out bland, add sugar and cinnamon.

Ingredients:

yeast dough – 500 g;
butter – 70 g;
sugar – 1 tbsp. l.;
vanilla;
yolk – 1 pc.;
milk – 30 ml.

Preparation

Thaw the dough and roll it out a little.
Grease with soft butter, sprinkle with a mixture of sugar and vanillin.
Cut into triangles, roll, bend into a crescent shape.
Grease with a mixture of yolk and milk. Sprinkle sugar on top.
Bake puff pastry puffs with sugar for 30 minutes at 180 degrees.

The simplest and fastest baked goods made from semi-finished products are puff pastries with cottage cheese. If desired, the products can be made unsweetened by replacing the raisins and sweetener in the proposed recipe with herbs, garlic and spices: it will be a good snack option for a quick snack on the go. It is more convenient to shape it 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.

Preparation

Defrost the dough and roll it out, divide into rectangles.
Grind the cottage cheese with sugar, vanilla and slightly soaked raisins.
Place the filling on one half of the rectangle, cover with the other edge, secure carefully, pressing with a fork along the entire edge.
Make cuts to allow steam to escape.
Bake for 20 minutes at 200 degrees.
Sprinkle the cooled puff pastry cheese puffs with powder.

Puff pastry puffs 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, use white sesame seeds to sprinkle the products.

Ingredients:

dough – 500 g;
hard cheese – 400 g;
yolk – 1 pc.;
sesame;
soft butter – 50 g.

Preparation

Roll out 2 identical layers, brush one with softened (not melted) butter.
Sprinkle with finely grated cheese, cover with a second layer of dough, press well, or roll with a rolling pin.
Cut into strips 10-15 cm long and 3 cm wide.
Twist each strip in a spiral.
Place on a baking sheet with parchment, brush with yolk and sprinkle with sesame seeds.
Bake for 30 minutes at 180 degrees.

Puff pastry puffs with any filling are a simple pastry and very tasty. For filling, both homogeneous jam and jam with slices will work; in the latter version, it is better to drain the liquid syrup and dry the fruit pieces a little. It is better to take yeast dough and roll it out thinly. 500 g of frozen stock will yield 10 small pies.

Ingredients:

yeast dough – 500 g;
yolk – 1 pc.;
powdered sugar for decoration;
any jam.

Preparation

Thaw the dough completely and roll it out a little.
Cut into squares, with sides 5-7 cm.
Place 1 tsp of jam in the center of the square.
Connect opposite corners.
Grease with yolk, bake for 20 minutes at 200 degrees.
Sprinkle the cooled jam puffs with powdered sugar.

Jam, fruit or chocolate are often used as filling for puff pastries. Puff pastries with cherries turn out delicious. Berries can be used fresh (with the seeds removed), frozen or canned in their own juice. In any case, they need to be strained and dried, sprinkled with starch.

Ingredients:

cherry – 300 g;
sugar – 100 g;
starch – 100-150 g;
yeast dough – 500 g;
yolk.

Preparation

Strain the juice from the cherries and sprinkle with starch.
Roll out the defrosted dough and divide into 6-8 rectangular portions.
Distribute the cherries among the pieces, sprinkle each with sugar.
Form pies, brush with yolk and bake for 25 minutes at 190 degrees.

Repeating the Austrian recipe by preparing portioned pies-rolls from yeast dough is a must for every home cook. This simplified version of strudel will appeal to every baking lover, and the classic caramelized filling, supplemented with nuts, will make up for the replacement of stretch dough 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.

Preparation

Melt one tablespoon of sugar and butter in a frying pan.
Throw in the chopped apples and simmer until caramelized. Sprinkle with powder. Cool.
Defrost the dough, roll out, divide into 6 rectangles.
Grease the layers with soft butter and sprinkle with crumbs.
Place the filling.
Roll up the rolls, securing the edges together, and make a couple of cuts on top.
Brush with yolk and sprinkle with cinnamon sugar.
The apple puff is baked for 20 minutes at 180 degrees.

Puff pastries with banana and chocolate spread are a delicacy that is eaten faster than it bakes, a delicious dessert while still hot, when the Nutella in the middle is liquid and viscous. The baked goods are prepared very quickly, so you have time to create an excellent breakfast treat and serve it with coffee.

Ingredients:

yeast dough – 500 g;
banana – 2 pcs.;
nutella – 150 g;
yolk – 1 pc.

Preparation

Thaw the dough completely, roll it out, cut into triangles.
Place 1 tsp on the wide part. nutella, 1 tbsp. l. diced banana, roll into rolls.
Place on a baking sheet with parchment, brush with yolk.
Bake for 25 minutes at 190 degrees.

You can add nuts, marshmallows or sliced bananas. You can make both small bagels and large croissants, in the first case using a yeast-free semi-finished product, in the second it is better to use yeast dough. It is convenient and quick to decorate the products with a braid; 500 g of dough will yield 6 fluffy large puffs.

Ingredients:

dough – 500 g;
chocolate bar – 200 g;
yolk – 1 pc.;
powdered sugar for decoration.

Preparation

Roll out the defrosted dough and cut into rectangles.
Make herringbone cuts on opposite edges.
Place chocolate cubes in the center of the blanks, fold the strips of dough overlapping in a “pigtail”.
Grease with yolk, bake for 25 minutes at 200 degrees.

Simple lemon puffs made from ready-made puff pastry will become a real decoration for any table; you can even prepare them for a celebration. This dessert is distinguished by the absence of a fatty creamy layer, but it turns out very tender, moderately crumbly and soft. Most of the time will be spent caramelizing the citrus slices.

Ingredients:

dough – 400 g;
powdered sugar – 1 tbsp. l.;
small lemons – 3 pcs.;
water – 250 ml;
sugar – 100 g;
yolk – 1 pc.

Preparation

Defrost the puff pastry, cut into 10:10 cm squares, cut a 1 cm thick strip from each edge.
Place strips along the edges of the square blanks.
Brush the entire surface with yolk, prick with a fork, and sprinkle with powdered sugar.
Bake for 20 minutes at 180 degrees. When ready, press down any raised bumps.
Cut the lemons into circles.
Dissolve sugar, heat and add slices.
Cook until soft and translucent, 1 hour.
Drain the syrup and place the lemons on dry parchment.
Distribute the slices on puff pastries, sprinkle with sugar, and bake until golden brown.

They are famous for their beneficial properties and low calorie content. The leaves are often used to fill baked goods. Puff pastries made from ready-made puff pastry are very tasty and unusual. The spinach filling can be combined with feta cheese, suluguni, soft curd or other cheese. For piquancy, all kinds of herbs, garlic, and spices are introduced.

Ingredients:

fresh spinach – 300 g;
puff pastry – 400 g;
feta cheese – 200 g;
flour, butter.

Preparation

Saute the spinach with butter until reduced in volume.
Add grated cheese.
Roll out the dough on a floured surface and cut into portions.
Place the filling in the center, seal the edges by making a hole in the center.
Bake at 200 degrees for 20 minutes.

is a simplified version of the delicious pastry called shangi. Due to its structure, puff pastry makes baked goods airy and at the same time filling and nutritious. Mashed potatoes can be used from leftovers from lunch or made fresh.

Ingredients:

puff pastry – 500 g;
mashed potatoes – 400 g;
egg – 1 pc.;
cream – 100 ml;
salt.

Preparation

Thaw the dough at room temperature and roll it out.
Add egg and cream to mashed potatoes, beat well.
Cut circles out of the dough, place the filling in the center, and brush the edges with egg.
Bake for 20 minutes.

They are prepared the fastest. 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 specified amount of products you will get approximately 20 small pies.

Ingredients:

puff pastry dough – 1 kg;
meat – 300 g;
butter - ¼ tbsp.;
onion – 50 g;
spices.

Preparation

Defrost the dough and leave it in a warm place until it warms up.
Sauté the onion, add the boiled and twisted meat. Simmer for 2 minutes, season with salt and spices.
Make the pies and 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, cheese, Korean carrots, and spicy sauces. Puff pastries with sausage made from puff pastry will look appetizing if you form “lace braids”

Sugar puff tongues are an original recipe for a very popular pastry, which differs from all others in its ease of preparation, but such a pleasant, native taste. Almost all of us remember the taste of puff tongues; they were often sold in buffets and cafeterias, sprinkled with sugar or powder. Let's remember the taste of this dessert, and at the same time get acquainted with the recipe for the tongues.

Baking recipe with savory filling

As a savory filling for the tongues, you can take mushrooms, sausage, salted cottage cheese with herbs, feta cheese, chicken, minced meat, eggs, and so on. These puff pastries are formed in the same way as with apples.

But there is a very interesting recipe for tongues with bacon, which are formed in the form of twisted spirals. Men will appreciate these tongues because they go well with beer and football, and women will appreciate their ease of preparation.

For the bacon pullovers you will need:

500 g puff pastry without yeast;
300 g thin long slices of bacon;
100 g Russian cheese;
2 yolks;
30 g sesame seeds.

It will take 35-45 minutes to form and bake puffs from the finished dough.

100 g of bacon sticks will contain 393.2 kcal.

Sequencing:

Roll out the layer of finished dough so that it is 2 centimeters longer than a slice of bacon, and cut into strips approximately equal to the width of the bacon or slightly wider;
Place bacon on each strip and pinch the short ends together so the bacon is inside. Then roll the tongue into a spiral, making 3-4 turns;
Place the spirals on a baking sheet, grease with egg yolk, sprinkle with finely grated cheese and sesame seeds. Bake for 25 minutes in a hot oven (220 degrees)

Article on the topic: Step-by-step recipes for delicious elk dishes

Preparing the dough

Let's start getting acquainted with the recipe for sugar tongues by preparing the dough. You can significantly reduce the time it takes to prepare puff pastries. After all, puff pastry can be bought frozen in the supermarket. The finished product just needs to be defrosted, cut and baked. But the dough according to the recipe for tongues is not so difficult to make, but it requires a lot of preparation time. Let's try to cook it at home.

Sift 200 g of flour through a sieve into one large bowl, the remaining 50 into another. Thanks to sifting, the flour is saturated with oxygen, which makes the baked goods softer and airier. In addition, all small lumps will break up. Set aside 50 g of flour, we will need it a little later.

Pour a pinch of salt into a glass of clean cold water and stir thoroughly with a teaspoon. Use fine salt; it’s easier to mix it with water to form a homogeneous salt solution.

Place the butter on a cutting board and cut into small cubes with a knife. Transfer them to a plate and set aside until they come to room temperature.

Slowly pour the saline solution into the bowl of flour and stir with a spoon. Then switch to kneading with your hands, gradually adding flour as needed.

Knead the dough until it comes off easily from your hands. The consistency should be stiff and elastic.

Form it into a ball, put it in a bag or wrap it in cling film, and leave it in the refrigerator for half an hour.

Mix pieces of butter with 50 g of flour into one butter mixture. Wrap the container with cling film and leave in the refrigerator for 15 minutes.

Take out the dough and roll it into a rectangular layer 5 mm thick. Then coat it with a thin layer of oil mixture, leaving 1 cm from the edge.

Fold the dough into an envelope, wrap it in film and leave it in the refrigerator for half an hour.

After half an hour, roll out the envelope into a new layer. Don't unfold it. Grease the layer again, fold the dough back into an envelope and put it in the refrigerator for half an hour.

For the tongues recipe, repeat this step 6 times. You can do more - the number of layers depends on this.

Recipe 3: Apple Coconut Pie

Delicate and very juicy pie with apples and coconut.

Ingredients for the dough:

Wheat flour – 250 grams.
Salt – ¼ teaspoon.
Butter – 150 grams.
Cottage cheese – 250 grams.

Filling ingredients:

Raisins – 5 tablespoons.
Chicken eggs – 3 pieces.
Apple – 4 pieces.
Flour – 2 tablespoons.
Cream – 200 ml.
Brown sugar - 12 tablespoons.
Vanilla sugar – 1 packet;
Coconut flakes - 6 tablespoons.
Cinnamon – 1 teaspoon.

Cooking method:

Mix cottage cheese with softened butter into a homogeneous mass.
Add sifted flour and salt.
Knead the dough, put it in cling film and put it in the refrigerator for a day.
Wash the apples, peel and cut into thin slices.
Place a strip of dough in a rectangular shape on a sheet of parchment greased with oil.
Place some apples, a tablespoon of raisins, coconut flakes and 1 tbsp on a sheet of dough. l. Sahara.
Place a strip of dough on top and more filling. Repeat the procedure five times.
Place the sixth top strip of dough over the filling.
To make the filling, mix cream, flour, vanilla sugar, cinnamon, eggs and 6 tablespoons of sugar. Mix everything until smooth and pour over the top of the pie.
Sprinkle the pie with coconut and sugar.
Bake in a preheated oven for 40 minutes at 180 degrees.

Helpful advice:

1. Cottage cheese for the dough should be soft, preferably homemade.

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Recipe for puff tongues with sugar

Roll out the dough into a square again, maintaining a thickness of about 0.7 cm. Using a knife (it is convenient to use a pizza cutter), cut the dough first into 3-4 strips lengthwise and then crosswise to make small rectangles 3 by 4 cm .

Sprinkle a wide cutting board with sugar. Place pieces of dough on it at a distance of 1 cm from each other. Go over the puff pastry once with a rolling pin. This is necessary so that the sugar grains stick to the dough.

Using a pastry brush, grease the baking sheet with a small amount of vegetable oil. And also, at a distance of a centimeter, place the puffs on it, sugar side up.

Preheat the oven in advance to 200-220 degrees. Place the puff pastries in a well-heated oven for 20-25 minutes. Sweet crispy buns are baked until golden brown.

Be careful: turning on the oven to maximum is not a solution, as this can simply dry out the delicious baked goods. Also, do not open it again so that the puffs do not fall down. If they don't rise well, they won't be as crispy.

Recipe 2: Nut puffs

Fragrant puff pastries for tea with a lot of seasonings that make the baked goods simply amazing.

Ingredients for the dough:

Wheat flour – 1 kilogram.
Milk – 400 milligrams.
Vanillin – 1 – 2 packs.
Chicken eggs – 4 pieces.
Vegetable oil – 70 milligrams.
Sugar – 6 tablespoons.
Dry yeast – 20 grams.

Filling ingredients:

Almonds – 50 grams.
Milk – 1 tablespoon.
Cloves – ¼ teaspoon.
Cinnamon - half a teaspoon.
Egg yolk – 1 piece.
Brown sugar – 3 tablespoons + 1 teaspoon for sprinkling.
Butter – 30 grams.

Cooking method:

Prepare the dough: mix 200 ml of milk, 3 tablespoons of sugar and yeast.
Separate the whites from the yolks.
Mix the yolks with 3 tablespoons of sugar and grind.
Beat the whites with a mixer until stiff peaks form.
Add 200 milligrams of milk, whipped whites, and dough to the yolks, mix gently and not too much.
Gradually add sifted flour, add vegetable oil.
Knead soft elastic dough.
Divide the dough into five parts, roll each into a rectangle.
Fold the rectangles of dough into an envelope: fold the top and bottom parts to the center, then the right and left.
Roll out the dough lengthwise with a rolling pin. Repeat the lamination procedure two more times.
Place the dough in the refrigerator for an hour.
Roll out the dough into a thin layer and divide into four equal parts.
Place nuts, butter, cinnamon, cloves, sugar and milk into a blender bowl.
Grind all ingredients into a homogeneous mass.
Distribute the nut mass over the dough layer.
Roll the dough with the filling into a tight roll, cut it in half from one part, not reaching the end.
Use the technique to roll a tourniquet, then roll it into a ring.
Place the puff pastries on a greased baking sheet, coat with yolk, sprinkle with sugar and cinnamon.
Bake in a preheated oven at 180 degrees for 20 - 25 minutes.

Helpful Tips:

A silicone spatula will help to distribute the nut mixture evenly over the dough.
The milk for the dough should be slightly warmed up so that it is not cold.

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Feeding puffs

Using kitchen tongs, transfer the still warm pastries onto a flat dish or tray, decorate as desired and serve. The puff pastries turn out incredibly tasty. Children simply adore the tongues for their crispy, golden crust and slightly moist layers of dough inside. Just lick your fingers! This is a worthy dessert for hot tea, coffee or cocoa.

And finally, a few tips for successfully preparing delicious baked goods.

If you like drier puff pastries so that the slices are thin and dry, then prepare the dough with less butter. Or add more flour.

The aromatic tongues are usually prepared without any filling, simply sprinkled with sugar - they are already very tasty. However, if you want to treat yourself to something sweet, you can make puff pastries with jam, semolina cream or condensed milk.

Crispy puff pastries are traditionally decorated with sugar or powdered sugar. You can also use various chopped nuts or candied fruits. The nuts will add an incredible smell to the buns; be sure to try adding a little crushed peanuts - it’s delicious.

Here is a simple but very successful recipe for puff pastry tongues. Puff pastry is universal in cooking - if not for puff pastry, then for a pie or snack, our dough recipe will definitely come in handy. Bon appetit!

Puff pastry tongues will delight both adults and children. Simple baked goods for culinary amateurs. Very easy to prepare and quick to taste. The airy crispy base and golden brown sugar crust will delight those with a sweet tooth and those who are trying to avoid them. The pastry takes 15 minutes to prepare and will become a real lifesaver if you have unexpected guests on the doorstep.

Recipe 4: Layered cheesecake “Butterfly”

An unusual cheesecake in the shape of a butterfly will delight both adults and children with its originality and taste.

Ingredients for the dough:

Wheat flour – 500 grams.
Fresh yeast - 20 grams (or dry - 7).
Salt – 1 pinch.
Vanilla – 1 pinch.
Sugar – 100 grams.
Milk – 250 milligrams.
Butter – 250 grams.

Filling ingredients:

Cottage cheese – 500 grams.
Vanilla sugar – 1 packet.
Jam – 2/3 cup.
Raisins – 200 grams.
Sour cream – 4 tablespoons.
Egg yolk – 1 piece.
Brown sugar - 1 cup.

Cooking method:

Dissolve the yeast in warm milk and leave for 30 minutes.
Sift flour, mix with vanilla and sugar.
Add softened butter (50 grams) to the yeast and mix.
Gradually add flour and salt, knead the dough.
Let the dough rise for an hour, then put it in the refrigerator for an hour.
Roll out the butter on parchment paper and put it in the refrigerator.
Roll out the dough into a layer, place a layer of butter on top, roll it into an envelope and roll it out with a rolling pin. Place in the refrigerator for 15 – 20 minutes.
Repeat rolling out the dough 2 - 3 more times.
Roll out half of the puff pastry into a thin layer.
Place the layer on greased parchment and shape it into a butterfly.
Weave three thin strips of dough into braids. Place one braid in the middle of the butterfly, making a body and twisting the antennae. Place the second strips along the edges of the butterfly’s wings, creating sides for the future cheesecake.
Mix cottage cheese, vanilla and brown sugar, raisins, sour cream. Place the filling on the butterfly wings.
Place thin strips of dough into patterns on top of the filling.
Brush the future cheesecake with egg yolk.
Bake in a preheated oven at 200 degrees for 15 - 20 minutes.
Decorate the butterfly wings between the patterns with jam.

Helpful advice:

1. Instead of cottage cheese, you can use curd mass for the filling.

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Recipe 1: Puff tongues with powdered sugar

Ingredients

puff pastry – 500 g;
sugar – 3 tbsp. l;
chicken egg – 1 pc.;
vegetable oil – 1 tbsp. l.

Preparation

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 defrosted. In this case, the reeds will rise better.

If you want, you can make puff pastry at home, but it will take a lot of time.

Cut the dough pieces into rectangles 3 cm wide. The dimensions are arbitrary. Some people like larger cookies, while others like miniature ones. There is no need to roll out store-bought dough to make the tongues as fluffy as possible.

Place on a greased baking sheet. Many people recommend simply moistening the baking sheet with water. But this is not enough for the products to easily separate from the bottom after baking.

Wash the chicken egg with laundry soap, wipe it and break it so as to separate the yolk from the white. Freeze the protein or place it in the refrigerator to use in other dishes.

Beat the yolk with a fork.

Using a silicone brush or other device, lubricate all the workpieces.

Sprinkle generously with granulated sugar.

Bake cookies in an oven preheated to 250 degrees for 10-15 minutes. We look at our baked goods: if they are browned, it’s time to remove them. Puff pastries do not like to stay in the oven for a long time. They are very tender and cook instantly. Therefore, it is important not to delay the moment of readiness. It is close to the moment when the products begin to burn.

Remove the finished puff tongues from the baking sheet and serve warm or cold.

The cookies turn out airy, crispy and very tempting. It is moderately sweet, but can make you forget about your sense of proportion. Behind the first strip. As a rule, the second and third follow. And so on until the plate is empty. Be careful: very tasty.

Recipe 5: Oriental Layered Dessert

A dessert made from nuts will appeal to all lovers of oriental sweets and baklava.

Ingredients for the dough:

Salt – 1 teaspoon.
Wheat flour – 1 kilogram.
Cold water.
Chicken eggs – 2 pieces.
Butter – 800 grams.
Vinegar 5% - 2 tablespoons.

Filling ingredients:

Egg yolk – 1 piece.
Water – 1 glass.
Cardamom in boxes – 3 pieces.
Brown sugar - 1 cup.
Nuts – 200 grams.
Vanilla – half a piece.
Cinnamon – 1 stick.

Cooking method:

Pour the flour onto the table or into a bowl.
Grate the butter, sprinkling it with flour.
Gently mix the butter with flour, but do not grind, otherwise the dough will not work.
Break eggs into a measuring glass, add vinegar, salt, add cold water to the 500 ml mark.
Shake the liquid and pour into the butter and flour in small portions.
Gently mix the ingredients and assemble the dough with your hands, without kneading too much.
Place in the refrigerator for two hours.
Grind the nuts in a blender.
Roll out the dough into four thin layers.
Place a layer of dough on parchment paper on a baking sheet.
Sprinkle some of the ground nuts on top of the dough.
Cover with a second layer, sprinkle with nuts, repeat the procedure again. The top layer should be dough.
Make light cuts on the dough in the form of squares or diamonds.
Bake the puff pastries in an oven preheated to 190 degrees for 15 – 20 minutes.
Take out the puff pastries and cut them with a knife to the end along the marked cuts.
Mix sugar and water in equal quantities, add vanilla, cardamom and cinnamon stick.
Boil the syrup, covered, for several minutes, leave for 30 minutes, keeping it warm.
Strain the syrup and pour it over the hot puff pastries. Sprinkle nuts on top for decoration.

Helpful advice:

1. To make the butter rub better, you can still put it in the freezer overnight.

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Recipe 2: Puff pastry sugar tongues

Many people remember the taste of puff pastry tongues with sugar from childhood. The baked goods are simple, but uncompromisingly delicious. The thin layers of crispy dough go well with the sugar crust. Today we will prepare the famous cookies in a new way. Add cocoa to the sugar and get a chocolate crust on an airy 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.

Preparation

The dough can be prepared at home. But then it will take much longer. After all, it needs to cool down and rest after formation. Therefore, if the housewife is in a hurry and does not want to waste extra time, then it is quite possible to buy a puff base in the store.

Cut the packaging and leave for 25-30 minutes at room temperature.

Cut a strip 10-15 centimeters wide from the defrosted dough.

Cut it into portions. Their size depends on the wishes of the owner. The width can be 5-17 centimeters. You can make miniature blanks three centimeters wide. Long strips of real reeds will come out.

Place the pieces on a greased baking sheet. You can simply moisten it with water, as manufacturers of semi-finished puff pastry write on the packaging of their product. But the cookies hardly stick to a greased baking sheet.

Brush each strip with beaten egg white or egg. In the first case, a crispier crust will come out.

Mix sugar and cocoa.

Sprinkle each piece with a mixture of sugar and cocoa.

False Sugar Puff Cookies are delicious, crispy and flaky. The dough prepared in this way cannot be distinguished from puff pastry. It flakes beautifully and tastes absolutely amazing. You can take this dough as a basis and experiment with it to suit your taste.

Recipe 10: Layered bagels with tangerines

Incredibly delicious bagels with tangerines in caramel sauce and simple dough preparation.

Ingredients for the dough:

Wheat flour – 425 grams.
Margarine – 200 grams.
Vinegar – 0.5 teaspoon.
Water.
Chicken egg – 1 piece.
Salt - half a teaspoon.

Filling ingredients:

Butter – 100 grams.
Orange juice – 250 milligrams.
Mandarin – 2 pieces.
Sugar – 100 grams.

Cooking method:

Break the egg into a glass, add salt, add water to the 2/3 glass mark and mix well.
Add vinegar to 250 grams of flour, mix with a glass of water and eggs, knead into an elastic dough.
Mix the remaining flour with margarine, chop into crumbs and form into a ball.
Roll out the first dough into a thin layer and place a butter ball on top.
Fold the dough over the ball into an envelope and place in the refrigerator for an hour.
Take out the dough, roll it out, fold it into an envelope and put it back in the refrigerator.
Repeat the rolling procedure at least three times.
Peel the tangerines, divide into slices and remove the membranes.
Roll out the dough, cut into triangles.
Place tangerine slices on the wide part of the triangle.
Roll the triangles into bagels.
To make the sauce, combine orange juice, sugar and softened butter. Heat the sauce over low heat in a water bath until the sugar dissolves.
Grease the bottom of the mold with butter, place the bagels and pour syrup.
Sprinkle bagels with sugar.
Bake in an oven preheated to 180 degrees until golden brown.

Helpful advice:

1. To give the bagels a beautiful color, five minutes before they are ready, you can brush them with lightly beaten yolk and sprinkle with cinnamon.

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