Puff pastry puffs are a very tasty snack for tea. Puff pastries with sweet and savory filling can become not only a hearty snack on the road, at work or school, but also an excellent tasty breakfast or dinner for the whole family. The puff pastry can be prepared in advance using the first recipe and frozen in small portions in the freezer. You can also use a ready-made store product.
Apple puff pastry puffs are one of the most popular filling options.
- 200 g margarine;
- 2 eggs for dough and 1 for greasing puff pastries;
- 3.5 stacks flour;
- 1 stack thick sour cream;
- sugar;
- 1 tsp. lemon juice.
First, melt the margarine in a steam bath. You can also chop it with a blender along with flour.
Beat the eggs in a blender until the egg mass becomes light. Gradually sift flour into them and add sour cream. Mix thoroughly. Add the margarine last.
Knead the dough. Cut into equal 20 pieces. Place on a plate and place in the refrigerator for an hour, or in the freezer for a quarter of an hour.
We cut the apples into small cubes - first into 5 mm thick slices, then into cubes and cubes. The apple pulp of some varieties quickly darkens when exposed to air. To prevent this, place the chopped apple pieces in a container with lemon juice diluted with water. Then simply drain in a colander.
Roll out the chilled pieces of dough thinly, add 1.5 tablespoons of apple slices and a teaspoon of sugar.
Place the puff pastries on a baking sheet covered with oil, brush them with egg and sprinkle with sugar. You can cook at 200 degrees. within 20 minutes.
On a note. It is better to take juicy, sweet and sour varieties of apples.
With cheese
Both adults and children like processed cheese in baked goods. The cheese puffs turn out very tender and filling. It is recommended to serve hot; melted, stretchy cheese is much tastier than cooled cheese.
- ready-made puff pastry (homemade or store-bought) - 300 g;
- TV cheese - 150 gr;
- melted cheese - 2 table. l.;
- egg;
- milk - 1 table. l.;
- sesame - 1 table. l.
For the filling, mix grated hard and soft processed cheese. Roll out the layer of rolled out dough and cut into squares.
Place 1-2 tablespoons of filling into each square, pinch the edges to form envelopes. Beat the egg with milk and brush the puff pastries with it. Sprinkle with sesame seeds. A quarter of an hour is enough for baking - as soon as the dough acquires an appetizing golden color, the buns can be considered ready.
With cottage cheese
Puff pastries with cottage cheese are tasty and healthy. If desired, the filling with cottage cheese can become either sweet (as in the recipe below) or unsweetened, if instead of sugar you add, for example, herbs and a little salt.
- package of puff pastry - 500 g;
- granular cottage cheese - 300 g;
- sugar - 2 table. l.;
- egg for filling and egg for brushing.
Thaw the dough in advance. When it becomes slightly soft and begins to fit a little, it is ready to use. Place the defrosted dough on the table.
Prepare the filling: combine the egg with cottage cheese and cheese. Rub with a fork. If desired, you can add a little vanillin.
Roll out the dough and cut into rectangles. Place a couple of spoons of filling on one half of the piece of dough, cover with the other and pinch the edges so that the filling does not leak out. Brush the top with beaten egg. Bake at a temperature of 190-200 degrees. for a third of an hour.
On a note. If you beat the filling with a blender, the consistency will be more uniform and tender.
Crispy puff pastries without filling
- yeast-free puff pastry - 500 g;
- a handful of flour for rolling out dough;
- powdered sugar;
- egg.
Leave the finished dough at room temperature in advance to defrost. Then roll it out thinly, sprinkling the work surface with flour before doing so. Cut the dough into squares and ribbons. Turn the squares so that they form “bows”, turning the half over in the center. Weave the strips into braids. Place everything on the prepared baking sheet and brush with beaten egg as usual. Bake for 15 minutes.
With meat
- yeast puff pastry - 600 g;
- minced pork - 300 g;
- onion - 1 unit;
- eggs - 2 units;
- salt, pepper, hops-suneli.
Roll out the dough, cut into squares. Mix the minced meat with one egg, add salt and pepper, add some herbs and chopped onion. Mix everything well, fry for about ten minutes in oil, stirring constantly, so that the filling turns out crumbly.
Place the filling into the dough squares. Fold them to form envelopes and poke a few holes on top with a toothpick to allow steam to escape from the baked goods. Bake at 180 degrees. within half an hour.
With cherry
- a glass of cherries;
- 4 tablespoons starch;
- ¾ stack. Sahara;
- egg yolk;
- sheet of prepared puff pastry.
It is necessary to prepare the cherries in advance: rinse and remove the pits.
Next, roll out the dough and cut into squares. Place a teapot in the center of each square. a spoonful of starch, which will absorb the juice of the berries and prevent the puff from falling apart during baking. Place a few berries on top, sprinkle with one (a little more) teaspoon of sugar. Depending on how you want the puffs to look - open or closed - the method of gluing the puffs depends. If they are open, lightly pinch the corners of the dough together so that the puff pastry remains open in the center. If closed, use any method described in the above recipes. Bake at 180 degrees. for a third of an hour.
How to cook with chocolate?
A very simple way to make quick sweet puffs - with chocolate. This recipe is suitable if guests are already rushing to see you, and you don’t know what to offer for tea.
- 500 g puff pastry without yeast;
- egg;
- 2 chocolate bars.
A standard package of ready-made dough usually contains two layers of dough. And this is very useful if you want to please your guests not with a simple dessert, but with pastries with different fillings. We suggest turning one layer into a puff with dark chocolate, and the second - with milk chocolate, filled with raisins and nuts. If you wish, you can replace the options with your favorite ones.
So, you need to start by rolling out the dough. In this case, the layer does not need to be cut, in the future it will be possible to cut the finished puff pastry into pieces. The sheet should retain its corners and be twice the size of the chocolate bar. Place the tile in the center and use a knife to make parallel oblique cuts along the remaining protruding edges of the dough. Next, we cover the chocolate with shorter pieces of dough, and weave the oblique ribbons one by one, completely covering it.
Repeat the same with the remaining dough and the second chocolate bar.
Beat the egg well and brush the pastries with it. We watch the edges of the baked goods; they must be well sealed, otherwise the chocolate may leak out. Bake at 200 degrees. within 20-25 minutes.
On a note. Banana goes well with chocolate. It can also be cut into strips and placed under the chocolate bar while assembling the puff pastry.
Puff pastry with mushrooms
- mushrooms - 400 gr;
- puffy dough - 500 g;
- dill - a bunch;
- onion - 1 unit;
- boiled potatoes - 3 units;
- hard cheese - 100 gr;
- eggs - 2 units;
- salt, oil, pepper.
First, prepare the filling: wash the mushrooms, cut them into slices and fry them in oil over high heat. Meanwhile, cut the onion into quarters. When the liquid has evaporated from the mushrooms, add the onion to them; if desired, you can add a spoonful of plums to add tenderness and flavor. oils Fry everything together, stirring occasionally, add salt. Remove from heat after the onions and champignons turn an appetizing yellowish color.
Wash the greens, pat dry with a paper towel, and finely chop. Cut the pre-boiled potatoes into cubes.
Three cheeses on a coarse grater. Combine everything that has been prepared in one bowl.
Beat the egg and pour in all the filling. Mix everything.
Roll out the dough and cut into squares of approximately 10-12 cm. Beat the second egg and cover the edges of the squares with it so that they stick together better. Place about a spoonful of filling in each square diagonally. Wrap it in little bags. Place on a baking sheet and cover with the rest of the beaten egg. At 180 degrees. The bags take about 20 minutes to bake.
With Chiken
- 500-600 grams of homemade or purchased puff pastry;
- 2 chicken breast halves, boneless and skinless;
- 2 medium potatoes;
- 1 small onion.
Peel the onion and potatoes and cut them into small cubes.
Rinse the breast and cut it into small cubes, similar in size to pieces of vegetables.
Roll out the dough and cut into rectangles approximately 10 cm long and 20 cm wide. Place the filling on one half, leaving the edges free. Pinching. We pierce the top in several places with a fork so that steam escapes and the baked goods do not turn out wet inside. Bake for 30-35 minutes at 200 degrees.
With ham and cheese
- egg;
- 300 g ham;
- 200 g hard. cheese;
- 500 g of dough.
Cut the ham into strips and grate the cheese. Roll out the dough and cut into rectangles. Place ham on one half and sprinkle with cheese. On the other half we make small longitudinal cuts in the center. Cover the filling with the other half of the dough and pinch the edges. Brush the pastries with beaten egg.
This filling does not require a long time to prepare, so it is enough to bake for 20-25 minutes.
Unsweetened puff pastries with sorrel and cottage cheese
- banana - 1 unit;
- puffy dough - 1 layer;
- chocolate paste - 100-150 g;
- walnuts - 2 table. l. crushed kernels.
Roll out the dough and divide into 9 equal squares. In each we put a heaping teaspoon of chocolate paste. Sprinkle crushed nuts on top and place a slice of banana. Connect the ends of the dough in the center. Bake at 180 degrees. We determine readiness by the condition of the dough, since the filling does not require long-term heat treatment. When the puff pastries become golden, they can be removed from the oven.
With sugar
Sugar puffs are also called puff tongues.
- 500 g puff pastry test;
- 50 grams of sugar;
- 50 ml of strongly brewed black tea (can be replaced with yolk).
The preparation is very simple: the dough is slightly defrosted and rolled out to a thickness of approximately 7 mm. Cut into strips approximately 4-5 cm wide. Place on a baking sheet, brush with tea and sprinkle with sugar. Sugar tongues only need to bake for 15 minutes at 180 degrees.
We love puff pastries because they are non-binding, irresponsible snacks: grab something hearty or sweet - and that’s it. It seems to us that the puff pastries are not deposited on the waist and sides (an illusion, of course), and how delicious they are! And you can’t resist puff pastries with chocolate filling!
There is no point in preparing puff pastry yourself. Frozen dough is always on sale. Yeast puff pastry is suitable for chocolate puffs. Another beauty of chocolate puffs is that you don’t need to prepare the filling, just buy a couple of dark chocolate bars at the store. Precisely dark chocolate, not milk chocolate, otherwise the chocolate will simply flow out of the puffs during baking.
A package of ready-made puff pastry weighing 500 g and two bars of dark chocolate will yield eight chocolate puffs. It will take 45 minutes to prepare them, not counting the time for defrosting the dough.
Ingredients
- ready-made yeast puff pastry 500 g
- bitter chocolate 2 tiles, 100 g each
How to make chocolate puffs
In order for the dough to roll out well, you need to take the puff pastry out of the freezer, remove it from the packaging, separate the layers if there are 2 pieces in the package, like mine, and leave to defrost on a cutting board for about twenty minutes. When the dough is defrosted, you need to turn on the oven to warm up, setting the temperature to 200 degrees.
Then you need to lightly roll out the dough in one direction. This is important; puff pastry is always rolled out in one direction only. The rolled out layer of dough must have a thickness of at least 2 mm. Puff pastry that is rolled out too thin does not rise well and breaks during baking.
After this, you need to divide the rolled out dough into four equal parts.
Place chocolate filling on one side. I have culinary glaze in granules. You can simply break a bar of dark chocolate into large pieces.
Fold the dough in half, cover the filling and pinch the edges.
Do the same with the second layer of dough. In this case, I decided to use white chocolate icing granules as the filling.
Line a large baking sheet with a silicone mat; do not grease it with anything; nothing sticks to the silicone. Place the puff pastries on a baking sheet at some distance from each other. Keep in mind that when baked, the puff pastries increase significantly in volume, although they mostly grow upward. But, if the puff pastries touch each other during baking, then when you separate them from each other, the chocolate filling will leak out of them.
Leave the puff pastries to “proof” (cooking term) for 20 minutes directly on the baking sheet. During this time, the dough will completely melt, soften and rise a little. This is an important point. If you rush to put the puff pastries straight into the oven, they will not be as fluffy as you would like.
Now you can put the puff pastries in the oven for 20 minutes. When baking, the puff pastries should double in height and slightly in perimeter.
After the puffs have cooled, you can even cut them; the chocolate will not leak out, since it has a very low melting point (about 37 degrees). Cooking glaze has a higher melting point, so I was able to cut my puff pastries while they were still warm, almost hot. Bon appetit! Enjoy your chocolate puffs!
Puff pastry croissants with chocolate are a classic of the genre, the simplest products that can be baked from ready-made puff layers. But they are far from the only ones - from this type of dough you can make braids, rolls, braids, puff pastries, cookies, cakes, and pastries. The secret to the popularity of chocolate croissants made from puff pastry and other similar baked goods is their ease of preparation and excellent taste.
What is puff pastry made from at home?
Among all culinary and confectionery products, the most popular are puff pastry pastries. It has a special taste and calorie content, various fillings and additives. Puff pastry products are served as snacks and as an excellent dessert.
For baking, both ready-made puff pastry (semi-finished product) and homemade dough are used. Products made from homemade puff pastry have a wonderful taste, melt in your mouth and confirm the culinary skills of the housewife. There are many recipes for puff pastry, and you can choose the one that tastes best to you and turns out better.
To prepare the products, puff pastry is cut into layers, rectangles, squares, diamonds or shapes, and then sent to the oven. Baked goods are also prepared from this dough by first giving it a certain shape. This is how bows, bagels, envelopes and other goodies are baked.
What is puff pastry made from at home? The main components of puff pastry are flour, butter, water and salt. Organic acids (acetic, citric, tartaric) and sometimes alcohol are also added to it.
Only premium grade wheat flour is used to prepare the dough. It should be dry, freshish-sweet in taste. It is pre-sifted to enrich it with oxygen. Baking made from sifted flour is always more fluffy and tasty.
The water for the test is cold, but not ice-cold. Usually it is taken in volume 2 times less than flour.
Water in puff pastry can be replaced with milk. In this case, the baked goods will be more tasty, but the dough will be less elastic. Therefore, it is better to use milk diluted with water. Egg yolks can replace milk and water in puff pastry. The dough with them will turn out more fluffy and tender.
Salt improves the taste of puff pastry and increases its elasticity. It is important to follow the recipe and add salt in the specified amount, otherwise the baked goods will turn out to be of poor quality.
Butter (or creamy margarine) is pre-cooled. You can use salted butter, then salt is added to the dough in smaller quantities. The higher the fat content in the oil, the fluffier the baked goods. The butter is prepared in a special way before being added to the dough.
Acids (citric, acetic, tartaric) or lemon juice significantly improve the elasticity and taste of puff pastry.
Creams, berries and pieces of fruit, dried fruits, and powdered sugar are used as additional components when baking puff pastry. Puff pastry allows you to prepare a huge range of baked goods.
The great advantage of puff pastry is the speed of baking. It bakes well, and if it burns a little on the bottom, it’s easy to fix. It is enough to remove the burnt layer with a knife, and no one will guess that you left the baking at high temperature for a minute or two. Therefore, baking from ready-made puff pastry is within the capabilities of even novice cooks, and there will come the experience of making such dough with your own hands. A variety of fillings will allow you to surprise your loved ones every time with new pies, puff pastries and other products and your favorite puff pastry.
Pies with chocolate from puff pastry in the oven
Closed layer cake with chocolate and cherries
Ingredients:
- 500 g puff pastry
- 250 g pitted cherries
- 200 g chocolate spread
- 50 g each of dried apricots, raisins
- 1 egg
- butter
- 3 tsp. sugar
- cinnamon
- 1 tbsp. l. water
Preparation:
Break the egg into a separate bowl and beat a little. About 1 tbsp. l. Transfer the resulting mass into a separate glass, add water and stir. Add pasta and cinnamon to the bowl with the remaining egg mixture and stir. Wash the dried apricots and raisins and pass through a meat grinder along with the cherries.
Divide the puff pastry for chocolate pie in half and roll out 2 layers, the dimensions of which correspond to the size of your baking sheet or baking dish, trim off any overhanging edges if necessary.
Grease a baking sheet with oil, place the first layer of dough on it, spread chocolate paste and cherries with dried apricots and raisins on top, cover with the second layer and carefully seal the edges. Brush the pie with a mixture of eggs and water, decorate with any design and sprinkle with sugar. Place the baking sheet in an oven preheated to 200°C for 20–30 minutes.
Layer cake with chocolate
Ingredients:
- puff pastry – 1 pack (2 sheets)
- butter – 100 g
- condensed milk – 0.5 cans
- chocolate - 1 bar.
Cooking method:
Preparing a puff pastry pie with chocolate inside is very simple and quite quick, especially if you use store-bought dough. You can choose any brand and type of puff pastry. After all, each will make excellent flaky, fragile cakes.
To defrost the finished puff pastry, simply place it on the kitchen counter. The fact is that puff pastry is very delicate, so it is advisable to defrost it at room temperature.
1. Roll out each sheet of dough into a thin layer.
Grease a baking sheet with sunflower oil, carefully place the rolled out sheet of dough onto it and bake in a preheated oven for 7 minutes. Puff pastry is prepared at a high temperature of 220 degrees.
2. While the cakes are cooling, prepare the chocolate cream. Remember his recipe, you will need it more than once to prepare a wide variety of desserts and cakes. The fantastic taste of this chocolate cream will blow your mind and will definitely be remembered by your guests. The cream is prepared in a water bath. Therefore, prepare special dishes in advance: a larger pan in which the water will boil, and a smaller pan in which our wonderful cream will be cooked.
Break the chocolate bar into pieces. You can use it, the main thing is that the tiles are without various fillings and other additives.
Add a piece of butter to the chocolate.
3. Send the couple to a water bath. Gradually the chocolate and butter will begin to melt. Stir them, turning them into a liquid homogeneous mass.
Once you have achieved this, remove the pan from the heat and add half a can of condensed milk to the cream. Mix well. The masses are quite thick, so you need to make an effort to combine them well into one whole. As a result, you will get a beautiful, fragrant, slightly viscous chocolate cream.
4. Cooled puff pastries need to be trimmed so that the edges of the pie end up looking neat. You can divide each cake into smaller squares and then you will get several cakes. In any case, “cut” shapes of the same size from the cakes.
By the way, you need to form a puff pastry cake with chocolate, cooked in the oven, immediately on the dish on which you will serve the dessert. Pour the top layer of the pie generously with cream so that it begins to flow down the sides of your delicacy. Chop the cake scraps. They are so fragile that you can do it by hand. Sprinkle the resulting crumbs generously over the top of the pie.
Puff pastry chocolate roll recipes
Puff rolls with chocolate and cinnamon
Ingredients:
500 g puff pastry, 4 tbsp. l. sugar, 1 egg yolk, 4 tbsp. l. cocoa powder, 1 tsp. cinnamon, 1 tbsp. l. butter, 2 tbsp. l. powdered sugar
Preparation:
Roll out the puff pastry for the chocolate roll on a floured work surface, cut into strips 20 cm wide. Beat the egg yolk with sugar, add cocoa powder and cinnamon, mix. Grease the dough with melted butter, then apply a thin layer of egg-chocolate mixture, roll and cut into pieces 2-3 cm thick. Place the rolls on a baking sheet and bake at 200 ° C until ready. Sprinkle the cooled rolls with powdered sugar.
Puff rolls with chocolate glaze and prunes
Ingredients:
- 400 g puff pastry
- For filling: 300 g prunes, 150 g dark raisins, 2-3 tbsp. l. chopped walnuts, 1 tbsp. l. powdered sugar, 1 tsp. starch
- For the glaze: 100 g dark chocolate, 4 tbsp. l. butter
Preparation:
Roll out the dough into a layer, cut into strips 25 cm wide. Rinse the prunes and raisins, add hot water, leave for 15-20 minutes, then drain the water, squeeze out the dried fruits and pass through a meat grinder. Add nuts, starch and powdered sugar to the fruit mixture and knead thoroughly. Spread the filling in an even layer over the dough, roll it up and cut into pieces 2 cm wide. Place the rolls on a floured baking sheet and bake at 200°C until done. Melt the chocolate in a water bath, add butter, stir until the mixture is homogeneous, and cool slightly. Pour warm glaze over puff pastry rolls with chocolate and let set.
Layered rolls with white chocolate, prunes and coconut flakes
Ingredients:
400 g puff pastry, 300 g pitted dates, 4 tbsp. l. coconut flakes, 100 g white chocolate, 2 tbsp. l. powdered sugar
Preparation:
Roll out the dough into a layer on a floured work surface, cut into strips 20-25 cm wide. Pass the dates through a meat grinder, mix with coconut flakes and grated white chocolate on a medium grater. Spread the mixture in an even layer on the dough, roll it up, cut into pieces 2 cm wide. Place on a parchment-lined baking sheet and bake at 200-220 °C until done. Sprinkle the cooled rolls with powdered sugar.
Puff roll with chocolate impregnation
Ingredients:
flour – 400 g, lard – 120 g, egg – 1 pc., vinegar, warm salted water; for filling: eggs – 6 pcs., apples – 1250 g, lemon – 1 pc., sugar – 350 g, rum – 100 g, chocolate – 100 g, orange – 1 pc., flour – 120 g, vanillin.
From 400 g of flour, 20 g of lard, 1 egg, vinegar, warm salted water, knead puff pastry, brush with melted lard, cover with a napkin and leave on the board. Then stretch the dough into a thin layer on a tablecloth sprinkled with flour, dry it and grease it again with melted lard.
Before preparing a chocolate roll from puff pastry, you need to knead a biscuit mass of 6 eggs, 120 g of sugar, 120 g of flour, lemon juice, divide it into 20 parts and place it on a stretched sheet in tubercles at the same distance (6–8 cm) from each other. Press half of a small, peeled, soft apple into each biscuit mound.
Carefully roll up the puff layer and place the resulting roll in a greased baking sheet. Grease the surface of the product with melted lard and bake until golden brown.
From the remaining sugar, 200 g of water, 100 g of chocolate, vanillin, make syrup, cool and add orange and lemon juices, grated orange and lemon zest, and rum. Soak the roll with the resulting solution.
Puff roll "Canada"
Ingredients:
- For the test: 1½ cups flour, 100 g butter, ½ cup water, ⅓ teaspoon salt.
- For filling: 3 tbsp. tablespoons flour, 100 g butter, 100 g chocolate, 1 cup sugar.
Preparation:
Prepare puff pastry. While the dough is in the refrigerator, prepare the filling: pour sifted flour into a frying pan, fry it, stirring constantly, until light yellow, then add butter, chocolate and fry a little more. After this, remove the pan from the heat and immediately add sugar. Mix the filling thoroughly and cool. Divide the finished dough into two parts, roll each into a round or square layer, lay the filling on it in an even layer and roll it up. According to this recipe, both puff pastry rolls with chocolate should be placed seam side down on a greased baking sheet, placed in an oven heated to 210 °C and baked until done.
Look at the photo of puff pastry rolls with chocolate, prepared at home:
Chocolate puff pastry cookie recipes
Puff pastry with chocolate
Ingredients:
500 g puff pastry, 100 g dark chocolate, 100 g white chocolate, 4 tbsp. l. butter, 3-4 tbsp. l. nuts
Preparation:
Roll out the puff pastry for cookies with chocolate into a layer 5 mm thick, cut into rectangles measuring 5 × 7 mm and bake in the oven until ready. The cookies should remain slightly warm. Melt dark chocolate in a water bath, add butter, grease one cookie and cover with another. Grate white chocolate on a medium grater and sprinkle over warm cookies. The chocolate should melt a little. Immediately sprinkle the chopped nuts over the white chocolate.
Puff cookies with chocolate “Hearts”
Ingredients:
400 g puff pastry, 4 tbsp. l. sour cream, 2 tbsp. l. sugar, 2 tbsp. l. cocoa powder, 100 g dark chocolate.
Preparation:
To prepare liver from puff pastry with chocolate, you need to roll out a layer 3-5 mm thick and divide it in half. Sprinkle one layer with coarsely grated chocolate, place the second layer on it, and press a little. Use a heart-shaped notch to cut out the cookies, place them on a baking sheet and bake at 200-210 °C until done. Combine sugar with cocoa, add sour cream, mix. Place the mixture over low heat and, stirring continuously, cook until it begins to boil. Immediately remove the icing from the heat, cool slightly, brush the cooled cookies and sprinkle with grated chocolate.
Chocolate orange puff pastry
Ingredients:
600 g puff pastry, 100-150 g dark chocolate, 2 tbsp. l. butter, 200 ml orange juice, 2 tbsp. l. sugar, 2 tsp. gelatin
Preparation:
Roll out the dough into a layer 5-7 mm thick, cut out round cakes with a diameter of 5-6 cm. Make a notch in the middle with a spoon or pestle, place the cookies on a baking sheet and bake at 200 ° C until ready. Melt the chocolate in a water bath, add butter, stir. Using a brush, apply warm glaze to the indentation to create a chocolate “bowl.” Dissolve gelatin in warm orange juice, stir, add 2 tbsp. l. sugar, stir again, cool and pour the juice with gelatin using a teaspoon into the recesses greased with chocolate. Carefully place the cookies on a plate and refrigerate until the jelly hardens.
Croissants made from ready-made puff pastry: step-by-step recipes with video
It is better to prepare croissants from puff pastry with yeast - in this case they turn out more fluffy. Here are two step-by-step recipes for puff pastry croissants that are easy to prepare at home.
Layered croissants with chocolate
Ingredients:
500 g puff pastry dough, 200 g chocolate, 3 tbsp. l. butter, 1 tsp. starch, 2 tsp. powdered sugar
Preparation:
According to the recipe, puff pastry for chocolate croissants should be rolled out on a floured work surface into a layer 3-5 mm thick and cut into triangles. Soften the chocolate in a water bath, mix with butter, starch and powdered sugar, let cool a little so that the mass is very thick, but does not harden. Place the filling on the base of the triangle and roll it up. Place the croissants on a baking sheet, leave for 10 minutes and bake in an oven heated to 220-230 °C until ready.
Layered croissants with chocolate and marzipan
Ingredients:
500 g puff pastry dough, 200-250 g almonds, 200 g sugar, 50 ml water, 100 g chocolate, 4 tbsp. l. butter
Preparation:
Prepare marzipan mass from ground almonds, sugar and water. Roll out the puff pastry into a layer 4-5 mm thick, cut into triangles, place the filling on the base of the triangle and roll up. Place the croissants on a floured baking sheet and leave for 10 minutes. Bake in an oven heated to 220°C. Melt the chocolate in a water bath, add butter, stir until the glaze is homogeneous. Brush croissants made from ready-made puff pastry with chocolate, melted until liquid, sprinkle with chopped almonds.
Watch the video “Croissants with chocolate from puff pastry” to better understand baking technology:
Chocolate cakes made from yeast-free puff pastry
Puff pastry with chocolate and nuts
Ingredients:
500 g ready-made puff pastry, 250 g butter, 250 g chopped nuts, 100 g boiled condensed milk, 50 g grated chocolate, a few drops of rum essence
Preparation:
To prepare a chocolate cake from puff pastry, you need to roll out a layer 4-5 mm thick, cut out cakes with a diameter of 5-6 cm, 3-4 pieces each, using a sharp round notch. for one cake. Place them on a baking sheet moistened with water. Bake at 260°C until golden brown. Cool. For the cream, beat the butter with a mixer until smooth, adding condensed milk. Add grated chocolate and essence. Layer the finished cakes with cream and combine. Grease the top and sides of the cakes with cream and sprinkle with chopped roasted nuts.
Chocolate puff pastry cake
Ingredients:
- 250 g puff pastry
- 100 g raspberries
- 200 g milk chocolate
- 3 peaches
- 1 egg
- butter
- powdered sugar
Preparation:
Roll out the yeast-free puff pastry for chocolate cakes and cut out 3 circles, the diameter of which would be slightly larger than the diameter of the peaches.
Rinse the raspberries thoroughly and sort them. Wash the peaches, halve them, remove the pits and cut into small slices. Also divide the chocolate into small pieces. Beat the egg.
Place peach and chocolate slices in a circle on the dough circles, a few raspberries in the center, brush with egg. Grease a baking sheet with oil, place the prepared cakes and place in an oven preheated to 200 °C for 10–15 minutes. Sprinkle the finished cakes with powdered sugar.
As you can see in the photo, puff pastry cakes with chocolate according to these recipes look very appetizing:
Puff pastry with chocolate
Ingredients:
- 450 g puff pastry
- 100 g melted chocolate
- 50 g granulated sugar
- 1 egg
- butter
Preparation:
Roll out the puff pastry for baking with chocolate into a layer 5–10 mm thick and place on a baking tray pre-greased with butter. Lightly beat the egg, brush the mixture onto the dough, sprinkle with sugar and leave for 10 minutes. Cut the dough prepared in this way into small cubes approximately 5 × 10 cm.
Place the baking tray with the cakes in an oven preheated to 200°C for 15–20 minutes. Remove the finished bars from the oven and pour melted chocolate over them.
Holiday cake with chocolate puff pastry
Ingredients:
- 400 g puff pastry
- 100 g dark chocolate
- 50 g of any berries
- 1 egg yolk
- butter
- sugar
- coconut flakes
Rinse the berries and sort them thoroughly. Chop the chocolate into pieces. Beat the yolk a little.
Roll out the dough into a layer 5–10 mm thick, cut into several triangles and give each one a Christmas tree look.
Grease a baking tray, lay out the dough, brush it with beaten yolk, decorate with berries and small pieces of chocolate, placing decorations at the ends of the “branches” of the Christmas tree. Place the baking sheet in an oven preheated to 200°C for 20–30 minutes. Remove the finished cakes from the oven and sprinkle with coconut flakes and powdered sugar.
Chocolate puff pastry cakes “Magic Chest”
Ingredients:
- 200 g flour, 200 g butter, 1/2 cup water, 1 g salt.
- For cream: 100 g powdered sugar, 1/4 cup milk, 100 g chocolate, 1 tsp. flour, 1 g vanillin, 4 eggs, 50 - 70 g nuts for sprinkling.
Cooking method. Pour flour onto the board in a heap, pour cold water in which salt is dissolved into the depression in the middle. Using a knife, knead the dough and place in the refrigerator for 30 minutes. Place the finished dough on a floured board and roll it out into a layer 1 cm thick. In the middle, place a piece of butter 2 times thicker than the dough layer, and 2 times smaller in size. Cover the layer of butter with the edges of the dough in the form of an envelope and roll out with a rolling pin. Then fold the layer in half again and roll out lengthwise so that the folded edge remains on the right. Repeat this process 2 more times, placing the dough in the refrigerator for 15 minutes after each rolling. For the last time, roll out the dough into a layer 3–5 mm thick, cut into 2 parts and bake on a sheet in a low-heat oven.
Boil milk with vanilla and chocolate. Beat the yolks with sugar and flour, add hot milk. Bring this mixture to the consistency of sour cream over heat, adding whipped egg whites at the end of the procedure. While stirring, heat the entire mixture over the fire. Then brush the cooled baked dough layer with this mixture and cover with the second layer.
Also grease the top with cream and sprinkle with chopped nuts (walnuts or hazelnuts). Cut the product into even pieces measuring 6x10 or 4x7 cm.
Layered chocolate cakes with strawberries
Ingredients:
Dough: 150 g flour, 150 g sugar, 6 eggs, 50 g cocoa powder. Cream: 200 ml cream, 60 g sugar, 10 g gelatin, 150 g pureed strawberries. Decoration: cream flowers. Grease and coat molds: butter and breadcrumbs.
Preparation:
Beat the eggs with sugar, add sifted flour and cocoa powder to the resulting mixture and mix until smooth. Place the biscuit dough in a square pan, greased with a thin layer of butter and sprinkled with breadcrumbs, and place in an oven preheated to 200–220 °C for 25–35 minutes. Cool the finished biscuit.
Prepare the cream: beat eggs with cream and sugar, add gelatin previously diluted in warm water to the resulting mass and mix well. Divide the cream into two parts, add pureed strawberries to one of them and beat again.
Cut the biscuit lengthwise into two parts. Spread one of them with cream and strawberries and cover with the other half on top. Coat the entire top and side surfaces of the product with cream.
Using a sharp knife, carefully cut the prepared sponge cake into six equal rectangular pieces.
Using a special pastry bag or syringe, pipe cream leaves and rosebuds onto the surface of each cake.
Puff pastry puffs with chocolate inside
Puff pastries with poppy seeds and chocolate spread
Ingredients:
- 400 g instant puff pastry
- 100 g each of poppy seeds, peeled walnut kernels, plum jam
- 50 g each butter, chocolate spread
- 1 egg
Preparation:
Roll out the dough into a thin layer and cut into small circles using a round cutter. Sprinkle half of the circles with poppy seeds, the other half with walnuts. Then brush the pieces with a lightly beaten egg, place in a baking dish greased with butter and bake in an oven preheated to 250 °C for 30 minutes.
Cool the finished puff pastry chocolate puffs, spread half of them with plum jam, place the remaining half of the circles on top and brush with melted chocolate paste.
Bananas in puff pastry with chocolate (2 options)
Bananas in puff pastry with chocolate
Ingredients:
- Puff pastry (ready frozen) - 500 g
- Bananas - 4 pcs (peeled)
- Sugar or powdered sugar - 2-3 tbsp
- A little oil (to grease the pan or pan)
- For impregnation: chocolate - 2 tbsp. spoons or other additives (to taste) - nuts, dried fruits, syrups, jams, creams, etc.
Preparation:
Option 1.
Defrost the dough, cut into long strips 1.5 - 2.5 cm wide. Wrap banana in strips of dough, place on a baking sheet, greased with butter, sprinkle with sugar. Bake bananas in puff pastry with chocolate in a preheated oven for 10 - 20 minutes (temperature 200-220 º C) or until the top crust is lightly browned. Baking time depends on your oven and the thickness of the dough. Watch carefully so that the dough does not burn.
Option 2.
Cut the dough into squares, the side of which is equal to the length of the banana. Sprinkle with sugar, place a banana and a piece of chocolate on one half of the square, cover the other. Sprinkle with sugar and bake as in the first option. Serve hot or cold.
As you can see in the photo, according to this recipe, bananas in puff pastry with chocolate can be topped with any sweet cream - chocolate, condensed milk, syrup, jam, or decorated with fruit:
Recipe for braided puff pastry with chocolate
Puff pastry braid with chocolate
For a chocolate puff pastry braid you will need:
- puff pastry
- chocolate bar
- 1 egg
- chopped nuts
Preparation:
Place baking paper on the work surface and puff pastry on it. Place the chocolate bar exactly in the middle of the puff layer. Make cuts in the dough approximately 2 cm wide. Start from the chocolate bar towards the edge of the dough, cutting slightly along the bias. It is most convenient to do this with a pizza knife, but a regular knife will work too. Make the same cuts on the other side. Now start folding the resulting cut parts of the dough onto the chocolate bar crosswise, braiding it. Using the remaining dough, carefully but gently close the ends of the braided chocolate puff pastry on both sides. Brush the resulting pie evenly with egg. Now sprinkle the braid with nuts if you like. When finished, place the braid in an oven preheated to 200 degrees. In 20-25 minutes, your puff pastry braid with chocolate is ready!
The word “puff pastry” itself implies that such pastries are prepared from puff pastry. For chocolate puffs, you can use either dough you prepare yourself (with or without yeast) or dough purchased at your local grocery store. The simplest puff pastries are prepared with chocolate paste, and if you choose a more complicated option, you can prepare a filling of berries or nuts.
Puff pastry with chocolate paste and puff pastry jam
500 g dough according to the recipe “Puff pastry with sour cream”
For the test: 220–230 g flour, 200 g butter or margarine, 120 g sour cream, a pinch of salt.
For filling: 180–200 g Nutella chocolate spread, 100 g raspberry jam.
Preparation:
Quickly cut the cooled butter into cubes and chop with flour and salt until coarse crumbs. You can do this using a blender. Add sour cream to the butter and flour crumbs. Mix the mixture thoroughly with a fork until the dough begins to form into a ball. Gather the dough into a ball, wrap it in cling film and put it in the refrigerator for 8–10 hours. If the products need to be prepared on the same day, you can put the dough in the freezer for 1–3 hours.
Divide the dough into 2 parts, roll each into a long thin layer 13 cm wide and 3 mm thick. Place a strip of raspberry jam in the center of one layer, apply Nutella chocolate spread on both sides of it, stepping back 1–2 cm from the edge of the strip. Moisten the edges free of filling with water. Cover with the second layer of dough, connect and press the edges. Using a sharp knife, cut the strip into pieces 6–8 cm wide, place on a baking sheet, brush the surface with egg, and make several shaped cuts. Bake puff pastry puffs with chocolate paste in an oven preheated to 200°C until browned.
Recipe for puff pastries with chocolate filling
300 g dough according to the recipe “Chocolate puff pastry”
For the test: 420–450 g flour, 350–400 g butter, 200 ml water, 2–3 tbsp. l. cocoa powder, 2 tsp. salt.
For filling: 100 g white chocolate, 100 g dark chocolate, powdered sugar.
Preparation:
Cut half the amount of butter into small pieces and knead. Add to and stir with a spatula until the mixture acquires a uniform color and consistency. Then add flour and salt and quickly rub into crumbs with your hands. Pour in chilled water and knead the dough. Roll it into a ball, wrap it in cling film, place it in the refrigerator for 12–16 hours. After this, roll the dough into a rectangular layer. Cut the remaining butter into thin slices, place on half of the layer, cover with the free side of the dough, and pinch the edges. Fold the resulting layer in half and carefully roll out from the center to the edges. Then fold it in three and roll it out again to form a layer 7–8 mm thick. Repeat this procedure 2 more times. After the last rolling, you should get a layer of dough 5–7 mm thick.
Cut the dough into pieces 2–2.5 cm wide and place on the prepared baking sheet. Brush the puff pastries with beaten egg yolk and bake until done in an oven preheated to 200–210°C. Sprinkle chocolate puff pastry puffs with powdered sugar.
Chocolate-nut puffs
400 g dough according to the recipe “Puff pastry with lemon juice”
For the test: 250 g flour, 200 g butter or margarine, 100 ml water, 3 tbsp. l. lemon juice, ¼ tsp. salt.
For filling: 150–200 g milk chocolate, 100 g peanuts or hazelnuts, 1 egg, powdered sugar
Sift the flour, add slightly softened butter and chop with a knife until crumbs form. Add salt, pour in chilled water with lemon juice and quickly knead the dough. Roll it into a ball, wrap it in cling film, place it in the refrigerator for 1-2 hours. After this, roll out the dough on a floured surface into a layer 5 mm thick. Fold it into quarters and roll it out again into a layer 5 mm thick.
Brush the dough for chocolate puffs with beaten egg and water, sprinkle with grated chocolate and chopped nuts, and roll up. Cut the roll into pieces 2–3 cm wide, place on a baking sheet, brush with beaten egg. Bake in the oven at 190–200 °C until done. The chocolate puffs prepared according to this recipe need to be cooled and sprinkled with powdered sugar.
Puff pastry with raspberries and chocolate
Ingredients:
- 225 g prepared puff pastry
- 100 g raspberries
- 100 g chocolate
- 120 ml heavy cream
- 4 tbsp. spoons of powdered sugar
- a few drops of water
- a few drops of red food coloring
Preparation:
Roll out the finished dough into a layer 0.5 cm thick and align the edges to form a rectangle. Place the dough on a dry sheet. Bake in an oven preheated to 220°C for 10 minutes. The workpiece should rise well and brown.
Cut the cooled layer horizontally into 2 layers. Gently wash the raspberries and drain in a colander. Whip the cream into a stable mass, adding melted chocolate, and place on the bottom cake layer, arrange the raspberries on top and cover with the second cake layer.
Dilute the powdered sugar with water to form a thick mass. Place most of it on top of the workpiece, and tint the rest with food coloring. If the mixture begins to spread, add powdered sugar.
Using a pastry bag, draw lines on a white background on the chocolate-filled puff pastries with a colored mixture, then draw lines across these lines with a skewer, creating the effect of feathers. Serve immediately.
Puffs with chocolate and cinnamon
What you will need: 500 g puff pastry, 4 tbsp. l. sugar, 1 egg yolk, 4 tbsp. l. cocoa powder, 1 tsp. cinnamon, 1 tbsp. l. butter, 2 tbsp. l. powdered sugar
Roll out the puff pastry on a floured work surface, cut into strips 20 cm wide. Beat the egg yolk with sugar, add cocoa powder and cinnamon, mix. Grease the dough with melted butter, then apply a thin layer of egg-chocolate mixture, roll and cut into pieces 2-3 cm thick. Place the puff rolls on a baking sheet and bake at 200 ° C until ready. Sprinkle the chocolate puffs prepared according to this recipe with powdered sugar before serving.
Dark chocolate puffs
What you will need: 400 g puff pastry
For filling: 300 g prunes, 150 g dark raisins, 2-3 tbsp. l. chopped walnuts, 1 tbsp. l. powdered sugar, 1 tsp. starch
For the glaze: 100 g dark chocolate, 4 tbsp. l. butter
Roll out the dough into a layer, cut into strips 25 cm wide. Rinse the prunes and raisins, add hot water, leave for 15-20 minutes, then drain the water, squeeze out the dried fruits and pass through a meat grinder. Add nuts, starch and powdered sugar to the fruit mixture and knead thoroughly. Spread the filling in an even layer over the dough, roll it up and cut into pieces 2 cm wide. Place the puff rolls on a floured baking sheet and bake at 200°C until done. Melt the chocolate in a water bath, add butter, stir until the mixture is homogeneous, and cool slightly. Pour warm glaze over puff pastries and let harden.
Puff pastries with banana and chocolate bar
Ingredients:
- Puff pastry without yeast - 400 grams
- Banana - 2 pieces
- Milk chocolate bar - 40 grams
- Chicken eggs - 1 piece
Preparation:
Step 1. To prepare delicious homemade puff pastries, take puff pastry without yeast, bananas, chocolate and a chicken egg for greasing the dough.
Step 2. First, we immediately turn on the oven to warm up at 230 degrees, since forming puff pastries is a quick job. Roll out the puff pastry without yeast into a rectangular layer, sprinkling the table a little with flour.
Step 3. Cut into squares
Step 4. Using a sharp knife (it is very convenient to do this with a pizza cutter, then the dough does not stretch behind the blade), cut the dough on one side.
Step 5. Place 5-7 banana slices on the second half of the dough. Brush the edges of the dough with egg white.
Step 6. Add chopped chocolate on top. Just chop it not very finely with a sharp knife.
Step 7 Place the free half of the dough on top of the filling and press the edges. And now, just to be sure, let’s go around the edges with a fork - it will turn out beautiful.
Step 8 Place the banana and chocolate puffs on a baking tray lined with baking paper. I greased the parchment with oil, because this time I got a poor quality one and everything sticks to it. Now you can brush the puff pastries with egg yolk.
Step 9 Bake banana puffs with a chocolate bar in a preheated oven for about 20 minutes at 220-230 degrees. The temperature for puff pastry cannot be lowered, since otherwise it will not exfoliate - the oil will simply flow out onto the paper, and the layers will stick together.
Step 10 The finished puff pastries with banana and chocolate need to be cooled a little (or completely, it’s up to you) and you can enjoy them.
Puff pastries with chocolate and cherries made from puff pastry
Ingredients:
- 200 g pitted cherries
- 100 g sugar
- 1 packet vanilla sugar
- 1 tbsp. spoon of flour
- a pinch of salt
- 1 egg
- 2 tbsp. spoons of powdered sugar (sand)
- 500 g ready-made puff pastry
- 50 g chocolate
- thyme, black pepper - to taste.
Set the oven to preheat to 180 degrees C. Thaw the frozen puff pastry. In a small bowl, mix cherries, 100 g granulated sugar, vanilla sugar, flour and salt. In a separate bowl, beat the egg and set aside. Roll out the defrosted dough into a rectangle and cut into squares with a knife. Place the dough squares on a baking sheet lined with parchment paper. Place a tablespoon of cherry mixture in the center of each square. Brush the edges with beaten egg. Break the chocolate into small pieces. Add chocolate chips to the filling. Sprinkle chopped thyme and black pepper on top to taste. Fold the edges of the dough to form a triangle. Pinch the edges of the dough tightly with a fork so that the filling does not leak out. Brush the puff pastries with beaten egg. Sprinkle powdered sugar or sand on top. Use a knife to make a cut in the top of the puff pastry so that excess moisture can evaporate during baking. Place the pan with the puff pastry in the oven and bake for 20 minutes until the pastry is golden brown. Transfer the finished puff pastry chocolate puffs to a cooling rack.
Look at the photos of chocolate puffs according to the recipes presented on this page:
Chocolate puff pastries are delicious and easy to prepare. In our article we will look at several recipes for creating such a product.
First option
Such pastries are a real delight for those with a sweet tooth. It can be prepared very simply and quickly. Even a novice cook can handle creating such products.
To prepare you will need:
- two tbsp. spoons of powdered sugar;
- 500 grams of puff pastry;
- 200 grams of chocolate.
Chocolate puffs: recipe
- First defrost the dough. The process will take about twenty to thirty minutes.
- Then cut the dough into squares.
- Divide the chocolate into small pieces.
- Then spread it over all the dough squares. Place chocolate on one half. The second you will cover it. Then connect the edges. As a result, we will get rectangular puff pastries.
- Place them on a baking sheet, sprinkle lightly with flour. Place in the oven for twenty minutes. When they are browned, remove them from the oven and sprinkle with powdered sugar.
Appetizing puff pastries with nuts and bananas
This cooking option will use more ingredients. But the puff pastry with chocolate, banana and nuts turns out very tasty. How to make it? We'll tell you now. For cooking you will need:
- 400 g puff pastry;
- two bananas;
- two yolks;
- chocolate bar;
- two handfuls of peanuts.
Preparation
Now let's start cooking:
- First, turn on the oven to warm up.
- Roll out the dough on a floured surface.
- Cut it into squares.
- Place bananas on one half of each (about five slices).
- Brush the edges of the products with egg yolk.
- Sprinkle chopped chocolate and nuts on top.
- Then place the free part of each square on the part where the filling lies. Then press.
- Then transfer the puff pastries to a baking sheet that you have previously covered with parchment.
- Brush the top of the product with egg yolk. Then sprinkle them with nuts.
The chocolate puff is baked in the oven for about twenty minutes. The finished products must be cooled slightly before serving.
How to make raspberry puff pastry
Now let's look at another baking option. This puff pastry has quite an original taste. Because it combines chocolate with raspberries. To make these chocolate puff pastry puffs you will need:
- 100 g raspberries;
- chocolate bar (100 g);
- 225 grams of puff pastry (ready);
- a few drops of water and the same amount of food coloring (red);
- 120 ml cream (thick);
- powdered sugar (4 tablespoons).
Baking process
- Initially roll out the dough into a layer 5 mm thick. Then align the edges so that it becomes a rectangle.
- Then place the dough on a dry sheet. Bake in a preheated oven for ten minutes. During this time, the workpiece should brown and rise.
- When the layer has cooled, cut horizontally into two layers.
- Then rinse the raspberries thoroughly. Do this carefully. Then drain the berries in a colander.
- Then whip the cream into a stable mass. Add melted chocolate.
- Then lay out the bottom layer, place raspberries on top, cover the first layer with the second layer and cut the products into separate puffs.
- Then dilute the powdered sugar with water. The result should be a thick mass. Place most of it on top of the workpiece. Mix the rest with food coloring. If the mixture spreads, add a little powdered sugar.
- Take a piping bag. Use it to draw lines or some patterns on the puff pastries using a colored mixture.
All! Elegant and delicious puff pastries can be served to the table.
A little conclusion
Now you know how to prepare a chocolate puff pastry. We've looked at some good recipes. We hope that you will choose the option for preparing dessert. Bon appetit!
