Recipes with frozen puff pastry. For evening tea baking with puff pastry

From a puff pastry, mixed on raw or dry yeast, you can make soft pies, melting strudels, puffs with filling, juicy cheesecakes, crumbly khachapuri and a lot of other baked products. What exactly is to prepare depends on the taste of the hostess itself, but any option is obtained very tasty, lush and fragrant.

How to bake puff yeast dough

Puff yeast dough should be baked in a well-heated oven at a temperature of 190-230 ° C. Time as a rule varies from 15-20 minutes for small cookies and portioning layers and up to 30-60 minutes for strzders with filling and cake weighing from 1 kilogram.

Larous yeast dough: recipes with apples

Puff with apples is considered to be a classic baked dessert, which is suitable for both the everyday menu and for a festive table.

Ingredients

For dough

• flour - 1.5 st
• water - 45 ml
• cream Margarine - 100 g
• dry yeast - 4 g
• milk 1.5% - 70 ml
• egg - 1 pc
• salt - 1/2 C.L.

For filling

• apples - 3 pcs
• cinnamon - ½ CHL
• brown sugar - 2 tbsp
• flour - 3 tbsp
• egg - 1 pc
• water - 1 tsp

How to cook

1. Yeast dilute in water room temperature.
2. To sift the flour through the kitchen sieve, join sugar, salt, creamy margarine and chop into a small crumb.
3. In yeast water to introduce yolk and stir thoroughly. Think pour liquid into a container with flour and knead plastic, homogeneous dough. Cover the food film and send a couple of hours to the refrigerator.
4. For filling apples, clean, cut into cubes, sprinkle with cinnamon, flour, brown sugar and leave for 20-30 minutes so that the fruits are let the juice.
5. Chilled dough roll in flat, rectangular reservoir. On one edge, decompose the filling and cover the second edge from above. Place connecting.
6. The heat-resistant shape to fasten the food parchment to lay out the rolls. Above with a whipped egg and bake in the oven, preheated to 220 ° C. Baking time - 40-45 minutes.

Strudel with puff-dough apples

Tip: The recipe from puff yeast dough with apples is often included vanillin or vanilla sugar, giving up an additional fragrance. To strengthen it, you can put a ground cinnamon, carnation or coriander. Then the smell of finished products will be brighter and saturated.

Ingredients

• dough layered yeast - 500 g
• apples - 4 pcs
• vanilla sugar - 1 bag
• corn starch - 1.5 tbsp
• fresh lemon juice - 1 tbsp
• yolk - 1 pc

How to cook

1. Dough roll out and cut into identical rectangles.
2. Apples clear from skins and bones, sprinkle with lemon juice, season with vanilla sugar and swipe on a small fire within 6-7 minutes. At the end, add starch, gently mix, remove from the stove and make cool.
3. To one edge of the test piece, lay out a tablespoon of the filling, cover with another edge and protect. From above for beauty to make three horizontal outbreaks and lubricate with a foamed yolk.
4. Send Puffs in the oven, heated to 230 ° C. After 15-20 minutes, when the products are shoved, remove and immediately serve on the table.

Puffs with puff-dough apples

Important: Many cocolars are interested, it is possible to fry puff yeast dough. I am pleased to answer: "Yes, you can". Products with stuffing and without need to fry on the one hand under the cover, then turn over and bring to readiness already without a lid.

Ingredients

• dough Puff yeast - 700 g
• sugar Sand - 180 g
• apples - 4 pcs
• water - 50 ml
• vanillin - 1 tbsp
• starch - 1 tbsp
• cream 33% - 50 ml
• butter cream - 70 g

How to cook

1. Apples wash out, free from skins, cores and stones, chop on cubes.
2. In the water, pour starch, vanillin and stir very well.
3. In the pan melt the creamy oil, pour apples and fry on medium heat for 5 minutes. Then to reduce the heating level, add sugar sand and continue to cook until the fruit is allowed. When the mass starts thick, remove from the stove and cool.
4. The table is slightly sprinkled with flour, roll out the dough into a large smooth layer and cut into the same squares in size 7x7 cm.
5. At the corner of each test piece, put a portion of the filling, cover up the opposite corner and carefully protect the edges.
6. Bakery parchment shed, to decompose the puffs, lubricate the cream and send it into the oven. Preparation time at a temperature of 190 ° C - 30-35 minutes.

Puff pies with apples

Larous yeast dough: recipes with cottage cheese

Puffs with cottage cheese are obtained in particular gentle, juicy and fragrant. They can be served with hot and cold drinks, ice cream or sweet sauces.

Ingredients

• dough Puff yeast - 600 g
• cottage cheese Soft 6% - 350 g
• egg - 1 pc
• sugar - 4 tbsp
• wheat flour - 2 tbsp
• vegetable oil - 1 tbsp

How to cook

1. Cottage cheese fork together with sugar. Mass should be soft and plastic.
2. The table sprinkle flour, roll out the dough into a large equilateral rectangle and cut into squares of the same size.
3. On the middle of the test piece, lay out 2 teaspoons of the filling, fold the triangle and protect the edge.
4. Baking shape to sprinkle with vegetable oil. At the bottom of laying the puffs, to deceive the whipped egg on top and send it into the oven.
5. Bake for 20 minutes at a temperature of 200 ° C. On the table to serve hot.

Puffs with puff pastry

Important: The recipes made of puffwindless dough with cottage cheese are usually included alcohol and vinegar. You can replace these ingredients with conventional drinking water, however, the dough will not be so lush and will lose the necessary elasticity.

Puff pastry cheesecakes with cottage cheese: recipe

Ingredients

• dough puff yeast - ½ kg
• cottage cheese - 400 g
• eggs - 2 pcs
• sugar - 125 g
• vanilla sugar - 1 bag

How to cook

1. Cottage cheese for a fork, connect with sugar, eggs and vanilla and beat a blender slightly.
2. Dough roll out and cut into large circles with a diameter of 10-12 centimeters. To put a portion of the filling in the center, and the edges gently turn the roll. It is 15-20 minutes to give it up, then lubricate a whipped egg to lay out in the heat-resistant baking sheet and send it into the oven.
3. Prepare for the first 10 minutes at a temperature of 220 ° C, then reduce heating to 180 ° C to continue to bake for another 15 minutes.
4. On the table to serve hot with cocoa, tea or milk.

Cottage cheese cheesecakes

Ingredients

• puff pastry - 1 kg
• cottage cheese - 600 g
• egg - 2 pcs
• spice

How to cook

1. Cottage cheese for a fork and connect with eggs and spices.
2. Dough roll in a large wide layer with a thickness of at least 3 mm and cut into large squares. To lay out 2 tablespoons of the filling, cover up the second edge and hide.
3. Cast-iron frying pan split and abundantly lubricate with sunflower oil. Stay on the bottom of the Khachapuri, cover with a lid and on medium fire bake until golden color. Then flip, remove the lid, reduce the fire and fry for another 15-20 minutes.
4. On the table to serve hot with sharp sauce.

Khachapuri with a cushion from puff pastry

Puff yeast dough: recipes of pies on video

Larous yeast dough with sausages: video instructions

Beef liver for pies should be fresh, dark cherry blossom with a slightly sweet smell. A characteristic feature of this valuable sub-product is a transparent thin film that covers the entire outer surface of the liver. Before cooking it is necessary to soak in cold water for 30 minutes. During this time, the surface film will become white and leaving bitterness. The film must be carefully separated by going with the edge with a sharp knife. After that, the liver needs to cut into small cubes. You can pre-put in the freezer for 30 minutes, then it is more convenient to cut

The onions are crushed, spruit in pre-heated vegetable oil.


Onions should become translucent.


Then you need to add a sliced \u200b\u200bliver to it.


From contact with a hot pan, it gradually change the burgundy color to gray. Pieces must be mixed often so that they are stealing uniformly. When the liver loses its original color, salt, pepper and remove from fire. For a long time to keep it on the stove it is impossible, because this capricious subproduct can become hard.


Puff pastry for bags must be ripened in a 3-4 mm thick layer. So that it does not stick, it must be sprinkled with flour on both sides.


Cut into squares with a side of 10 cm.


To the center of each lay out 1 spoon cooled filling.


Collect the edges of the square and squeeze tightly, giving patties shape shape. Then lubricate them with egg yolk.


Bags made of puff pastry with beef liver need to be arranged at a distance of 3 cm from each other on the shining parchment. Bake them should be baked at 200 degrees 25-30 minutes.

Surely, every hostess has a favorite recipe for a puff pastry, because it is a real find, when you need to cook something quickly and tasty. And salt, and sweet baking is obtained by air, melting in the mouth, but at the same time crispy, and even a beginner cook can master the secrets of cooking.

If you have not had time to get your favorite among dishes based on puff yeast dough, or are in finding a new one, then rather read this article!

Checked Puff Yeast Dough Recipes

Yeast puff pastry is distinguished from its freezing option: baking from it turns out much more lush and softer.

Traditional recipe

Leave oil for a couple of hours at room temperature: it should be soft. Dissolve yeast in warm milk. The sifted flour is slowly supper to the milk, add 50 grams of oil and mix. Add sugar, salt and vanillin. Remember him a bit and let stand in a cold place until it comes. It takes about half an hour.

At this time, the remaining oil roll between two sheets of paper for baking into a rectangular layer. Put to the dough in a cold place. They must have one temperature.

Get the dough and rolling it well. Put the oil reservoir on top and, cover with the sides of the dough, roll again. Now again wrap the edges of the dough and roll out again.

Return almost ready-made dough in a cold place and forget about it for 20 minutes.

Repeat the rolling procedure 2 more times.

Your home dough is ready!

The next recipe is also easy to perform, but is not inferior to taste qualities. To cook it, take:

• 3 cups of flour;
• 200-gram pack of oil;
• A teaspoon of salt;
• 7-gram sachet dry yeast;
• 3 teaspoons of salt;
• 80 ml of warm boiled water;
• Egg;
• Full of milk.

In water, dissolve yeast and sugar. Pour milk and break the egg into a yeast mass. Put in a warm place for 20 minutes and mix.

Seasoned flour Mix with salt and soda creamy oil. Put the knife to the shallow crumbs. Create a slide out of the dough and make a large well in it, pour fluid there. Check the elastic dough and wrap it into the food film. Leave the dough in the refrigerator for a couple of hours.

The advantage of this recipe will be that after kneading it can be used after 2 hours, and not to wait for a day. And how to wait here when such yummy can get out of it!

Everything. Now you can cook from it all that the soul will wish!

Baking from home dough with apples

Apple strudel

If you have not tried to prepare strudel on your own, then, most likely, only because of a breaking opinion, what to do it is good is not so easy. Now this myth will hang out right on your eyes, because here is the easiest option that your guests will accurately appreciate. And then how quickly he is preparing, will help you if the guests got naked unexpectedly!

That's what will take for it:

• Sheltered apples;
• The square of the finished puff pastry;
• 4 tbsp. l. breadcrumbs;
• 4 tbsp. l. Sahara;
• Some vegetable or butter;
• Cinnamon, raisins and nuts at will.

Apples Cut on thin plates and in any capacity, add sugar and additional ingredients to them (cinnamon, nuts, dried fruits).

Very subtle rolls the dough layer.

It is desirable so thin so that through it you can easily read the newspaper.

Lubricate the dough with oil, but do not wove it with the edges.

Now half the surface of the test sprout a pair of superstars spoons so that the apples do not break it, and the juice was where to absorb.

At the crac from above, lay out an apple filling, sprinkle with breadcrumbs.

Start carefully wrapping the future strudel "roll."

At the edges are well aware of.

Carefully lay out a dish on bakery paper. Bake at a temperature of 190-200 degrees for forty minutes.

Serve warm, sprinkled sugar powder.

Simple Apple Cake Recipe

With such a cake, any hostess will cope with such a cake, and taste will exceed all your expectations. True, it is necessary to prepare it on bakery paper or silicone mat.

Take:

• 3-4 apple;
• The square of the frozen finished test (approximately 250 grams);
• A little more than half of the cup of sugar;

Stop baking paper for baking or silicone bakery rug sprinkles with sugar top.

Apples cut into thin plates and lay out over sugar. Sprinkle with sugar over top.

Put a few pieces of butter from above.

Roll a little dough to rectangular shape and close apples tightly.

Put in the oven for 180 degrees half an hour.

Then get out of the oven and gently turn over. Apple filling should be on top, and on it you will be waiting for a surprise in the form of a delicious caramel crust.

Serve better in warm form, and with ice cream, this dish can make a good competition in that they are served in cafes and restaurants. Bon Appetit!

Puff rolls with cottage cheese

Such rolls are perfect for family gatherings for a cup of tea. Their children love very much, so if you want to please your child, feel free to choose this recipe.

For him you will need:

• Puff dough packaging (home);
• Raisins;
• Shelter cottage cheese;
• 2 eggs;
• Fullack of sugar;
• 2 yolks.

First of all, leave the raisins for 10 minutes: To do this, fill the glass of raisins with two glasses of boiling water.

At this point, break the cottage cheese for the fork and add eggs and sugar to it (you can add vanilla sugar). Add a sprawler raisin to the cottage cheese, mix.

Roll the dough finely and put the curd fill on it. In order to roll the roll, leave one long edge unpromising for a couple of centimeters.

Wrap the roll and cover the remaining "seam" on which there is no cottage cheese.

Now cut into small identical rolls and lay out a smooth side on a baking sheet up. Well, if you are pre-wetting his bakery paper.

Lubricate egg yolks and sprinkle with sugar.

Heat the oven to 180 degrees and leave your rolls on her half an hour.

Real jam!

Simple baking recipes from the finished test

Khachapuri with cheese

In order to pamper your family hot hacapuri, it is not necessary to be born in the East. Now any cook knows that you can prepare this baking simply, quickly and from products that can be found almost in any kitchen.

Take:

• Sheltered puff pastry (you can both purchased and home);
• 100 grams of Adygei cheese;
• 3 tablespoons of butter.

Roll the puff pastry with a width of 3-5 millimeters and cut into squares with a diameter of 10-15 centimeters.

Sutitate cheese on a coarse grater and lay out a small handful of dough. Put a small piece of creamy oil in the middle of the filling for juiciness.

Now turn the triangle of Khachapuri and make a finger, retreating 1 cm. From the edge.

Bake half an hour at 180 degrees.

That's all you need for good tea drinking!

Puff meat pies

You will need:

• Shelves of any minced
• Puff pastry shell;
• 2 bulbs;
• Egg;
• Spoon of vegetable oil.

Finely put onions and mix it well with minced meat. Save, pepper.

Roll the dough with a width of 3-5 mm. Clear the squares with a diameter of 10 cm.

Now put the stuffing tablespoon on each square and make a way any familiar to you: it is possible in the form of an envelope, you can triangle. Make small cuts from above to produce excess steam and lubricate the egg.

On a lubricated oil bastard, lay out all the pies and send it to the oven for 15 minutes at a temperature of 200 degrees. Then lower the temperature to 150 degrees and leave another 15 minutes.

You will not have time to notice how the bait with satisfying, but such air, the pies with meat will instantly empty. Hurry up to try! This is really very tasty!

1. To obtain a more lush puff pastry, be sure to seize flour several times;
2. The milk in the dough will improve its taste, but will reduce such an important property as elasticity;
3. Use chilled but not frozen oil to knead the test;
4. Roll through the dough without going beyond its edges and only "from ourselves" so as not to spoil the structure;
5. Cut the dough only with a sharp knife. Dumb knife can minimize the edges and the dough will not rise;
6. Lubricating the baking yolk, leave the edges intact. So, the dough will rise better;
7. Bake better at a temperature of at least 200 degrees so that the pastries rose well and retained a juiciness.

Puff yeast dough can be your best helper in the kitchen: will help when guests come to you or when you just want to pamper yourself and the seven in the evening. With it, you can experiment as much as you like: add different fillings, give any forms. And you can just cut it into small squares, sprinkle with sugar and cinnamon and get the perfect homemade cookies.

Bon Appetit!

Puffs are tasty and fast. Puff pastry products are very popular all over the world: cakes and cakes glorified Austria cooking; Classic sweet baking from a layer dough loved by the French, harsh puffs with meat fillings are very loved in Germany. Puff pastry is a wonderful invention for the preparation of dozens of different desserts or fast snacks. For any puff, only the dough itself and the filling. The dishes from the layer test are preparing extremely quickly, they can be done even when it seems that there is neither forces, neither the time or desire. Let's try to check?

We have two options: buy ready-made dough or prepare it yourself. The first option is suitable for those who are in a hurry or lazy, the second is ideal for those who love to cook. Both options have obvious pros and cons.

Option fast, shop. Puff pastry is sold in stores for many years, and everyone is accustomed to him as the only option. It is really convenient: the finished dough is needed to defrost, roll out, wrap the stuffing - and you can bake. The preparation of the dessert actually takes 10-15 minutes and another 10-15 minutes bakes without our participation. Quickly and simple.

The option is less fast, is homemade dough your own cooking.

So,

Ingredients:
500 g flour,
375 g Butter,
250 ml of water,
Salt on the tip of the knife.

Cooking:
I ask the flour together with salt (you can take 1-2 h. Spoons), a piece of 75 g oil melt. The rest of the oil will be in the refrigerator. Carefully pour into flour water, then the oil and knead the dough. Put the surface on the flour and smear 1-2 minutes. Turn the dough into the food film and put in the refrigerator for 40 minutes. Cold oil to break the rolling pin to 1 cm. On the test, make a cruciform deep incision and open it as a flower. Main do not touch, but "petals" roll a thoroughly. In the center, put the oil and fold the "petals" envelope. The oil must be completely closed with a test. Pull the dough with flour, take away a little rolling pin and roll the same thickness into the rectangle. Roll only in one direction! Fold the rectangle three times, take off again, press the edges, come with flour and roll out again in one direction. Then fold another 3 times, take off and rolling again. Wrap the dough into the film and put in the refrigerator for an hour. This operation will repeat another 2 times with the "rest" in the refrigerator at 1 per hour. The finished dough can be made with a margin and freeze.

This can be considered the preparation of completed and proceed to creativity. For convenience, we divide all the puffs into sweet and savory (there was no sugar in the dough). It is easier to write that it is impossible to put in the puffs than to list thousands of options for stuffing. It can be any fruits, nuts, vegetables, cottage cheese, dried fruits, jams, meat, stuffing, chocolate, fish, mushrooms - anything. There is only one rule or rather recommendation - the filling should not be overwhelmed and it should not be very much.

It is not necessary to sweeten the dough itself, let it remain universal, it is possible to sweeten the puff outside, sprinkled with sugar or powdered sugar. Options for sweet layers are really a lot, good layer dough is obtained crisp, air, perfectly combined with sweet filling and tasty even without it.

Let's start with simple, that is, layers without stuff. The well-known "tongue" is a piece of layer dough, lubricated with egg yolk and sprinkled with sugar, is amazingly coming up to tea or coffee. Tip: Try to make "tongues" by very tiny, "one bite," then they will be comfortable to scat in jam or honey and not use sugar. So, proceed. Do not forget to warm up the oven in advance. Roll the dough, cut into small stripes. Retail moisten with cold water and lay out the dough pieces. Place the baking sheet in the fridge for 10-15 minutes, after which immediately in the hot oven. Bake with 200 degrees about 10 minutes. Cool and apply to tea. If the jam or nothing sweet is not - after rolling, sprinkle with egg yolk tongues sugar.

A little more complicated, but just just the puffs are made with filling. You have already noticed that the temperature of the temperature requires the contrast of temperatures, for which we keep the dough in the cold, and then quickly move to the preheated oven. This maneuver allows you to achieve pomp and better separation of the test of the layers.

Forms for layers with stuffing can be chosen any. The easiest way is the square of the test, the triangle. With filling, it is better not to overdo it, the edges should be well replete, and everything will be fine. If the filling is sweet enough, you can not sprinkle with sugar. The contrast of fresh dough and sweet filling is very well felt with disadnant black tea. Another simple way to place the filling is to roll out the dough into a large square or a rectangle with a thickness of 5-6 mm and lay out a thin layer of stuffing, for example, jam or cheese. Leave a little space from the edge for the hop. Then roll the roll, cut and bake at 200 degrees 10-15 minutes.

Puff pastry is used in classic Austrian desserts and when preparing a cake Napoleon, well, a traditional English overtaken apple pie will surely enjoy those who love apple quarreling.

Ingredients:
250 g of layer test,
100 g of sugar,
1 egg,
3 apples,
20 g of butter,
1 t. Spoon of milk,
½ h. Spoons of ground ginger,
Ground almonds, vanilla or vanillin - to taste.

Cooking:
In the round heat-resistant form with a diameter of about 20 cm Mix sugar, vanilla and 100 ml of water. Bring to a boil and boil to caramel (do not mix in any way, otherwise the caramel crystallizes and finite will nourish the bottom of the form). Cut apples on the slices, remove the seeds, put into the shape and neatly cut into caramels. Add oil and prepare a few more minutes. Sprinkle with a ground almond and remove from the fire. Dough roll up to a thickness of 3-4 mm and cut out a circle with a diameter greater than the diameter of the shape. Gently put the dough over the apples, taking the edge like a blanket. The surface of the test can be lubricated by an egg-milk mixture. Bake at a temperature of 190 degrees for about 20 minutes. When you smash, remove, let it cool down and turn the apples to the plate upwards (carefully, caramel is very hot!). Serve hot.

By the way, about the thickness of the filling. It should be equal or a little less than the thickness of the test. It is better to make a lot of small layers with a small amount of filling than one large with the risk that the dough will not rise.

Lovers of the layers will be surprised, having learned that their favorite strudelles did not always prepare from a layer test, and the dish itself can be disadvantaged. Strudelli is prepared in all german-speaking countries and even a bit in the neighboring, like Czech Republic or Hungary. Most often the dough in them is a layer, and the filling is fruit, but there are options from sausages, sauerkraut, potatoes, roasted vegetables, meat, lever and God knows what else. We will choose our choice on the stroke with apples, it is the easiest and most familiar version of the famous Austrian dessert. Do not forget that in the original strudel is prepared from a simple bearing freezing, but very thin dough, and a layer is the influence of French cuisine, although it will be delicious in both cases.

Ingredients:
250 g of unsweetened layer test,
500 g of sour apples,
100 g of sugar,
50 g of hammer supersers,
50 g of raisin
1 t. Spoon of olive oil,
Lemon, cinnamon, salt - to taste.

Cooking:
Apples Clean and cut very thinly, mix with raisins, cinnamon and sugar. Sukhari fry in olive oil until golden color. The dough roll very thinly, put on the towel, sprinkle with lemon juice and sprinkle with breadcrumbs. Distribute the surface of the apple-raisar mass on the surface, leaving a strip without a stuff fastening. Roll with a roll with a towel. Crerate in the place where there was no fillings, protect the edges. Heat the oven in advance until 200 ° C. Bake on a pre-lubricated butter for 30 minutes. Ready strudel is served with warm, sprinkled with sugar powder.

By the way, the puff pastry is the "recent" invention and appeared in France in the 17th century. It is believed that it was manufactured under the influence of Greek cuisine and in particular the Philo test used in the production of Pakhlava and other dishes where lamination is important. This dough is both in Middle Eastern and Magrib cuisines, but it is made in a completely different method - the oil is not used in the test, the layers are rolled very thin, and the layered is ensured by the mechanical addition of rolled test sheets. The use of butter, as a separating force, is the invention of the French and in the traditions of pan-European culinary principles. The preparation of Maghreb layer desserts French puffs seem very complex, but only until they see the process of cooking the Arabic dough.

Safety puffs can be made with cheese, ham, meat and minced meat, fish, mushrooms and vegetables. In addition, that with a stuffing need to do as neatly, as in the case of sweet variants, the stuffing should be prepared, given that the layer is baked only about 10 minutes. All meat, fish, vegetable and other fillings requiring processing should be brought to half-year. In order not to risk, you can cook meat until complete readiness and not give it a single chance to unsubscribe in the puff. A classic dish of unsweetened layer test is Culeboyaka. By the way, the sample of real Russian cuisine, successfully connected to the French royal cooking (yes, Culeboyaka, of course, was also preparing in the original of the trimmed dough).

Roll up two strips of a layer dough 15-30 cm long and 5 mm thick. One width of 10 cm, the second - 20. On the narrow lay down small unsweetened pancakes, on top of which lay down pieces of boiled fish with a layer of 6-7 cm wide, and from above - pieces of smoked or low-headed fish (smoked salmon or low-headed salmon). Cut the stuffing with pancakes and then a wide strip of a layer test that is degreed around the perimeter. Surface lubricate the egg and make punctures to exit steam. Put in the oven for 40-50 minutes at a temperature of 190-degrees.

Puffs can be vegetable. In this case, you can give them every taste - from the sweet for dessert (for example, with a filling of zucchini or pumpkin), to a neutral or bright taste, saturated with flavors of spices and seasonings. A typical example of a neutral puff is a pie with potato filling with mushrooms and dill, and if the potatoes are replaced with chicken and add bright Indian spices, then the puff turns into a completely different dish. Test neutrality in both cases only on hand.

In any case, whatever the filling, keep moderation by the ratio to the test and do not be afraid to experiment - at a time you can bake a layer with several options for stuffs, different sizes and shapes. Delicious experiments!

This is a wonderful dough, just a caustious wand. Cooking it elementary, probably, and 10 minutes a lot ... and the result is incredible, soft and at the same time crunchy, laminated and tasty. You do not need to drink anything, roll out, you do not need many movements. Just mixed everything alternately and sent to the refrigerator. If you are going to cook something for a few days, it will be perfectly saved in the package, in the refrigerator, if you are preparing the future, you can send to the freezer. Another plus it is that the ingredients are approximate, the sour cream is perfectly replaced with a kefir or prostroprious, we have a flour if you stick to the hands. Fat, too, we use any or combine, you can take margarine, butter, lobs, anything. It is rolled very easily, as the dough is soft and elastic. From this rate you will have pumped tongues with caramel crust, 4 bars. My girlfriend was preparing the torn from this test and said that she would never cook with the purchase, it turned out much more tastier. Recipe from mother's culinary notebook, for which she is so much thanks.