How to wrap puff pastry. How to wrap puff pastries: interesting options for making puff pastries

What to make from puff pastry?
From ready-made puff pastry you can create, cut or mold so many beautiful, varied products that it’s simply amazing. I have made a selection of puff pastry recipes.
Unusually shaped pies made from puff pastry:

Layered corners, triangles

The easiest way to seal a puff pastry is to place the filling in the center of the dough square, fold it in half diagonally and pinch the edges. It turns out to be a corner. They can be made sweet or savory, with cheese, cottage cheese, eggs and herbs, with berries and fruits.
How to make a puff envelope

You can also do this with a square of dough: fold all 4 corners towards the center and pinch them so they don’t open up. You will get a nice “envelope” that works well with apples, cottage cheese and raisins filling.

How to make croissants

The shape of a croissant is the same as a bagel. So take a triangular strip of dough, put the filling on the wide part and roll it up. Please note: the shape of the croissants depends on the width and length of the strip; they turn out different!
Chocolate croissant recipe

How to make puff pastries

If the previous puff pastries can be formed using a knife and hands, then for the tubes you need special molds in the form of metal cones. Narrow strips of puff pastry are wrapped around them slightly overlapping. The molds need to be greased with sunflower oil so that the tubes can be easily removed.

How to make vol-au-vents - puff pastry nests

Now let's move on to more complex figures. Baked goods in the form of puff nests in which you can put various fillings– from red caviar and fried champignons to strawberries and cream.
To make nests, cut out a pair of circles from the dough - with a glass, for example. And then in half of them we cut out the middle with a smaller glass.
We place the baked rings on top of the circles, gluing them with cream, butter or mayonnaise, and fill the “nests” with filling. Depending on the filling, the result will be unusual or tea-time baked goods.

How to make original shaped puff pastry

Also try to make “vuliki” - they look very unusual. In the dough rectangles, make small cuts in a checkerboard pattern vertically - until the middle of the piece, leaving the other half of the rectangle whole. Place the filling on it, then cover the top with the openwork half, stretching it slightly, and pinch the edges. “Vuliki” are so named for their resemblance to a honeycomb, and work especially well with a bright fruit filling of cherries, apricots, pumpkins, sugar and cinnamon.

If you don’t have time to knead dough, but still want delicious homemade baked goods, then buy ready-made puff pastry in the supermarket and bake delicious puff pastries.
Recipe contents:

Puff pastries are a delicious and quick pastry. This product is very popular all over the world. Thus, classic sweet pastries made from puff pastry have glorified the cooking of France, savory puff pastries with meat are loved in Germany, pastries and cakes are very popular among Australians. Puff pastry is a great invention for making many desserts and quick snacks. Now, in the conditions of modern cooking, special confectionery skills are not required. From purchased ready-made puff pastry you can make delicious puff pastries with any filling in a matter of minutes.

Puff pastry has been sold in supermarkets for many years and is very convenient, especially for busy housewives. Dishes made from it are prepared extremely quickly. For example, such a delight, puff pastries, will be ready in 20 minutes. They can be baked even when there is no energy, desire or time for baking. After all, to prepare them you just need to defrost and roll out the dough, wrap the filling in it and bake. Fast and easy. What could be better for a delicious dessert? Each layer of puff pastry makes two pockets.

• Calorie content per 100 g - 352 kcal.
• Number of servings - 4
• Cooking time - 20-25 minutes (not counting the time for defrosting the dough)

Ingredients:

• Frozen puff pastry - 2 sheets
• Any jam - 4-6 tbsp.
• Eggs - for brushing puff pastries

Step-by-step preparation of puff pastry from store-bought puff pastry

Puff pastry can be found in every nearby supermarket today. It is indispensable when you need to quickly and effortlessly prepare one or another pastry, and a wide variety of them. It’s not for nothing that many housewives always store frozen dough in the refrigerator for the occasion known as “guests on the doorstep.”

What can you make from puff pastry? A lot of different goodies! From simple puff “tongues” to the amazing “Napoleon” cake - puff pastries, tubes, “envelopes”, “corners”, “roses”; baked goods filled with apples, cottage cheese, cheese, sausage, jam, chocolate, custard! This is the wealth of variations that recipes made from store-bought puff pastry contain.

All puff pastries should be baked on a baking sheet sprinkled with flour or lined with baking parchment at a temperature of 200-220ºC. It’s easy to tell if it’s ready: the baked goods will separate and acquire a golden color.

1. Puff pastries “Bows”

Roll out the puff pastry 1 cm thick, cut into strips about 10 cm long, 3-4 cm wide. Twist in the middle to make a “bow”. Bake, transfer to a plate and sprinkle powdered sugar.

2. Puff pastries “Ears”

Roll out the dough 0.5 cm thick, sprinkle the cake with sugar and cinnamon and fold first the right edge, then the left edge into a roll towards the middle of the cake. It turns out to be a double roll. Cut it into pieces 0.5 cm thick, lay out the “ears” on a baking sheet covered with parchment, and bake until done.

3. Puff pastries “Corners”

Cut the dough into squares, put a non-liquid filling in the middle of each: pieces of apples, cherries, cottage cheese, or boiled eggs With green onions, or mushrooms fried with onions. Bend the dough squares diagonally to form a triangle, and press along the perimeter with your finger, stepping back 1 cm from the edge: then during baking the filling will not “run away”, and the edges of the “corners” will separate beautifully.

4. Puff pastries “Rosochki”

Can be made sweet or savory. Having rolled out the dough to a thickness of 0.5 cm, cut the cake into strips 15 cm long and 3 cm wide.

Place thin semicircular slices of apples sprinkled with cinnamon sugar or boiled sausage on the dough - so that the edges protrude slightly above the dough - and roll the dough into a roll. We secure the roses with toothpicks and bake until golden.

You can sprinkle strips of dough with grated cheese or poppy seeds, then roll them up to create puff “snails”.

5. Cheese sticks

Cut the cake 1 cm thick into strips, brush with beaten egg, sprinkle with grated cheese. You can sprinkle with cumin or sesame seeds.

6. Puff pastries

Having rolled out the dough into a 0.5 cm cake, cut out circles using an inverted glass or glass. We put the filling, for example, boiled chicken fillet, chopped and mixed with fried onions. We pinch the pies, press them slightly, place them on a baking sheet, seam side down, and bake until lightly golden.

7. Puff pastries “Tubes”

To prepare them, you will need special metal baking cones. We wrap strips of dough 1 cm wide onto them, slightly overlapping, and bake. Remove the finished cooled tubes from the cones and fill them with cream: butter, custard or protein.

8. Puff pastries “Croissants”

Roll out the dough into a circle 0.5 cm thick and cut into triangular segments, as for bagels. On the wide edge we put a non-liquid filling: berries, a piece of jam, nuts with raisins and honey, a piece of chocolate - and roll from the wide end to the narrow. Dip the top side of the croissant into the beaten egg, then into the sugar. Place on a baking sheet and bake until golden brown.

9. Spiral cake

As an alternative to small puff pastries, you can bake a large, spectacular one. layered cake! Roll out the dough 0.5 cm thick, cut into long, narrow strips (5 cm wide, the longer the better).

In the middle of the strips we put the filling: grated cheese, mushrooms, minced meat. We pinch the edges and place the resulting “tubes” with the filling in a spiral into the mold. You can make a pie with different fillings, alternating them. Brush the top of the pie with beaten egg and sprinkle with sesame seeds or cumin. Bake at 180-200 C until golden brown.

10. Napoleon

The most delicious and favorite puff pastry recipe! Roll out the dough into cakes 2-3 mm thick, according to the size of the baking sheet (and to prevent the thin cake from tearing, it is more convenient to roll it out immediately on parchment sprinkled with flour), pierce the cakes in several places with a fork and bake for 15-20 minutes each. Take out the finished cakes, let them cool, and give them an even shape. Place the cut edges in a bag and use a rolling pin to create crumbs for sprinkling on the finished cake. Coat with custard, sprinkle the cake with crumbs and leave to soak for 3-4 hours.

Based on these dough techniques, get creative! Below are more recipes for you. Change the fillings and shape!

Puff pastries with cottage cheese, cheese and berries

Hard cheeses are traditionally used in savory baked goods and less often in sweet ones. This recipe for puff pastry made from ready-made puff pastry suggests combining moderately sharp cheese with soft cottage cheese and sour berries for the filling. Lingonberries, cranberries, and red currants are suitable both fresh and frozen.

Thanks to the cheese, the filling of the pies acquires some viscousness, and the characteristic taste of the selected product is transferred to the baked goods. Ready puff pastry, a third of a bag of red berries, 40 minutes for the whole process - and airy, crumbly pies with a slightly caramelized crust and aromatic center line up in a seductive pile on the dining table. These puff pastries fly away quickly!

Ingredients for making puff pastries:
Puff pastry – 500 g; cottage cheese – 200 g; hard cheese– 150 g; sugar – 70-100 g; sour cream – 50 g; berries (cranberries/lingonberries/red currants) – 70-100 g; powdered sugar

1. Grind the cottage cheese with sugar and sour cream until smooth.
2. Add berries and large pieces of cheese without defrosting - stir until evenly distributed.
3. Unfold the defrosted roll of dough on a floured surface, roll it out lightly, achieving a layer thickness of about 3-4 mm. Cut into equal pieces of square or rectangular shape.
4. Place the berry-curd-cheese filling in the center.
5. Fasten the opposite edges as you wish. For example, in the form of samsa - in triangles. But shaping the pies will not affect the taste and is chosen at the baker’s discretion.
6. Place the puffs seam side down on a parchment-lined baking sheet and brush them with water.
7. Place bake at 180 degrees for 20-25 minutes.
8. After cooling, sprinkle puff pastries with curd cheese filling and sour berries with powdered sugar. For those with a sweet tooth, you can serve berry sauce.

Apple strudel

Strudel is a crispy puff pastry roll with sweet filling. The taste of this dessert is familiar to many, but not everyone is able to prepare strudel at home so that the filling does not leak out during baking, but remains inside the roll. The secret of making strudel from ready-made puff pastry in the oven can be learned from this recipe.

Ingredients:
Plate (250 g) puff pastry; large apple or 2 medium ones; a heaping tablespoon of flour; 4 tbsp. l. Sahara; -2 tbsp. l. breadcrumbs; - 1/3 cup walnut kernels; - half a teaspoon of cinnamon (add as desired); -1 chicken egg.

Cooking process:
1. Core and peel the apple, and then cut it into medium-sized cubes.
2. Place the chopped apple in a cup and add flour, half the sugar and cinnamon. This spice gives a spicy taste that not everyone likes, so it is added at will. Mix everything well and set aside for 20 minutes. During this time, the apples will give juice and become slightly moist.
3. Mix in another cup walnuts, which we grind not too finely, breadcrumbs and the remaining half of the granulated sugar.
4. Roll out the defrosted puff pastry sheet with a rolling pin on a floured table. It is necessary to obtain a thinner layer of rectangular shape. Place the nut mixture in the center. Along the edges of the filling there should be an empty dough, not inferior in width to the nut layer.
5. Spread the apple mixture over the nuts.
6. Now carefully wrap the roll. First we fold one side, it should completely cover the filling, and then the second side.
7. To keep the folded edges tight, you can lightly moisten them with water before forming the roll. Then they will be held together and will not unfold during baking.
8. Turning the edges of the roll down, transfer it to a baking sheet lined with baking paper and brush with egg beaten until foamy.
9. Using a knife, make transverse cuts across the dough and once again go over them with egg wash. When baking such a strudel, the filling will never leak out, the flour and breadcrumbs will retain Apple juice inside the roll.
10. Bake the strudel at 180 degrees. The roll can be considered ready as soon as it acquires a rosy and appetizing appearance. Let the strudel cool a little and, cutting the roll into pieces, enjoy its juicy apple taste.

Snack puff pastries

A recipe for lovers of express baking - snack puffs made from purchased ready-made semi-finished dough, filled with salted cottage cheese.

Ingredients:
Puff pastry - 500 g; cottage cheese from 9% - 200 g; eggs - 1 pc. + yolk;
greens - 1/3 bunch; sesame (black grains) - 2 tbsp. l.;
salt.

Cooking process:
1. According to the instructions, defrost the dough at room temperature. For the filling, choose fairly fatty cottage cheese, which we mix with one egg. If the fermented milk product is too wet, add only the yolk.
2. Finely chop clean fresh herbs - in our case, juicy parsley, add to the curd-egg mass, add salt to taste and bring the composition to homogeneity.
3. First cut the defrosted sheet of puff pastry into three longitudinal strips of equal width, then divide each piece into three equal squares. At the same time, we do not thin the layer - we maintain the original thickness so that the flour shell turns out to be multi-layered.
4. Place the filling on half of the pieces/squares and cover with the other half.
5. You can form either a square or a triangle. Pinch the edges around the perimeter with the teeth of a fork.
6. Place the puff pastries on oiled parchment - keep a short distance, brush with egg yolk diluted with water (or milk).
7. Sprinkle with contrasting color black sesame seeds and place in a preheated oven - bake the snack puffs at 180 degrees for about 25-35 minutes.

Puff pastry juicers

Ingredients for juicers:
300 g ready-made puff pastry; 200 g cottage cheese; 70 g sugar; 25 g flour; 1 egg yolk; 8-20 cherries; 1 tbsp. l. powdered sugar

Cooking process:
1. To prepare the filling for the juicers, mix the cottage cheese with sugar, yolk and flour. The filling of the juicers is ready.
2. Roll out the defrosted dough into a layer about 2 mm thick.
3. Using a glass with a diameter of 8-9 cm, squeeze out circles.
4. Place one heaped tablespoon of curd filling on one half of the cut-out flatbreads. Cover the cottage cheese with the second half of the dough.
5. Press a cherry into the filling of each juicy jug on the side. Place the juices on a parchment-lined baking sheet and brush with sweet water.
6. Place the juices in a preheated oven and bake at 200 degrees for 20-25 minutes. Cool the finished juices, then sprinkle with sifted powdered sugar.

Puff pie with mozzarella and tomatoes

This puff pastry pie should appeal to fans of gourmet cuisine. Italian cuisine, and even a beginner in cooking can bake it. The recipe uses store-bought ready-made yeast-free dough, but the pie can be baked with yeast puff pastry just as successfully. Mozzarella can be replaced with any easily melting cheese, and cherry tomatoes with other small varieties of tomatoes.

Ingredients:
300 g puff pastry (preferably yeast-free); Mozzarella; cherry; 2 onions; dry basil.
Yield: 2 rectangular pies

Cooking process:
1. Prepare the ingredients for the filling: cut the mozzarella into thin slices or squares, cut the cherry tomatoes in half, chop the onion into rings.
2. From a plate of puff pastry, roll out two rectangles (approximately 12x30 cm) 4 mm thick.
3. Place onion rings evenly on top of the layers of dough.
4. Place mozzarella sticks tightly on top and sprinkle with dry basil.
5. Place cherry halves on top in 2-3 rows (cut side down).
6. Bake the pie in a preheated oven at 200˚C for about 30-35 minutes until golden brown.

Open pie with champignons and cherry tomatoes

Prepare for dining table open pie with mushrooms, champignons and cherry tomatoes. Puff pastry soaked in garlic and rosemary aroma is a thin, crumbly base for assorted dishes that can easily be modified. The recipe does not require any culinary skills, and the result is always excellent!

Ingredients:
Semi-finished dough (puff pastry) – 450 g; champignons – 150 g; cherry tomatoes – 8-9 pcs.; garlic – 3-4 cloves; rosemary - a handful of needles;
olive oil – 2-3 tbsp. l.; salt; pepper.

Cooking process:
1. We do not roll out the defrosted dough with a rolling pin - we leave a layer of the original thickness so that when baking, the edging of the pie turns out to be multi-layered. Immediately place the rectangular semi-finished product on a baking sheet with parchment.
2. Lubricate the entire perimeter with olive oil, sprinkle with salt and ground pepper. To enhance the taste, they are also flavored with various dried herbs.
3. Scatter most of the rosemary leaves.
4. Next are garlic cloves, chopped into thin slices. The garlic-rosemary tandem is great for baked vegetable dishes, snack pies, puff pastries, and muffins.
5. Spread the mushroom slices evenly in the next layer. You can chop the champignons into small, medium cubes, halves, quarters, or longitudinal plates.
6. Place miniature cherry tomatoes on the champignons. We leave the stalks on the fruits for a unique decoration.
7. The final touch - add a pinch of spices, the remaining rosemary, a few drops of oil and place in a hot oven for 20-25 minutes. We bake our open pie with champignons and cherry tomatoes at a temperature of 190 degrees.

On a note! For a layered closed pie it is very delicious filling, this is a boiled chopped egg and chopped green onions.

Lemon-mint curd puffs

For these puff pastries, cottage cheese is used, prepared in a special way. By freezing kefir (% fat content at your discretion) to a solid state, and then defrosting at room temperature, we obtain a very tender, homogeneous cottage cheese that is not inferior to expensive foreign analogues. For flavoring, add natural ingredients - mint and lemon zest.

Ingredients:
Yeast-free puff pastry – 300 g; output cottage cheese – 200 g;
mint – 2-3 sprigs; powdered sugar – 50 g; lemon zest – 1 tsp;
lemon concentrate (to enhance the taste and optional) – 1-2 drops.

Cooking process:
1. After rinsing under water, tear off the mint leaves from the hard stems, pour boiling water over them and steam for 5-7 minutes.
2. Do not roll out the defrosted puff pastry so that during baking the layer becomes fluffy and multi-layered. We cut out, for example, round blanks. We place a piece of parchment paper with a load of legumes in the center of each tortilla to create a depression/basket shape. Bake the flour base for the curd cream at 180 degrees for 12-15 minutes.
3. To prepare cottage cheese for these puffs, freeze kefir until solid. After defrosting at room temperature, strain through cheesecloth. The cottage cheese turns out to be special, unusually tender. Mix the cottage cheese with powdered sugar, which, unlike sugar, allows you to maintain a silky, creamy texture of the mass.
4. Add, squeezing out the water and finely chopping, mint and zest.
5. Next – a couple of drops of lemon concentrate, knead until smooth. The cream is ready!
6. Remove the “grown” puff pastry from the load and cool.
7. Fill the puff pastries with the curd mixture interspersed with color.
Unusual and delicious!

Puff pastry croissants with chocolate

Croissant is a crescent-shaped French pastry beloved by the whole world. Today, light, crumbly croissants can be easily baked at home from factory-made puff pastry. The filling can be just chocolate or a combination of chocolate and nuts, confiture, custard etc. It is advisable to use already tested dough, since the success of the finished baked goods depends on its quality.

Laying out the dough for puff croissants is reminiscent of the process of making bagels. However, the croissants should be crescent-shaped, so the edges of the bagel are slightly folded.

Ingredients:
Puff pastry without yeast – 400 g; chocolate - bar; walnuts - a handful

Cooking process:
1. The dough plate is rolled out into a rectangle 4 mm thick. The resulting layer is cut into long triangles using a zigzag.
2. On the wide side of the triangles, place several pieces of chocolate and an incomplete teaspoon of finely chopped nuts.
3. Roll the croissants like bagels and bend them slightly into a crescent shape.
4. Brush the croissants with egg.
5. Bake in the oven at 200°C until browned. The finished croissants are sprinkled with powdered sugar.

Sausages in puff pastry

There is nothing easier than preparing sausages in puff pastry, provided you already have the dough. The process of preparing them, namely wrapping the sausages in dough, is very interesting and takes about 10 minutes. The result is a flavorful, appetizing dish. The sausages inside the dough are baked, the puff pastry itself acquires a crispy structure - very tasty!

Ingredients:
Sheet puff pastry - 200 g: sausages standard size— 5-6 pcs.; egg - 1 pc.; sesame - tablespoon

Cooking process:
1. First of all, remove the film from the sausages.
2. As a rule, ready-made purchased puff pastry is already sprinkled with flour, so we simply put it on the table and roll it into a thin layer 2-3 mm thick.
3. Then we need to cut this thin layer of dough into strips, the number of which is equal to the number of sausages. Wrap each sausage in a strip of dough. Press the ends of the dough tightly to prevent it from unrolling during baking.
4. Lightly beat the egg with a fork, and then use a brush to coat the surface of the dough in which the sausages are wrapped.
5. The final touch is to sprinkle the sausages with sesame seeds.
6. Transfer the sausages to a parchment-lined baking sheet.
7. Place the sausages in the dough in a preheated oven for 15 minutes (oven temperature 200 degrees).
8. Serve ready-made hot sausages in puff pastry for breakfast.

Samsa

Samsa is a type of pies made from unleavened and often puff pastry in the cuisine of the Turkic peoples of Central Asia. Samsa is traditionally baked in a tandoor - a special roasting oven, but now it is also prepared in ovens.

In Uzbekistan, Tajikistan and Turkestan, samsa is as popular as hot dogs in our country - it is sold on the streets and offered in snack bars and cafes.

1. Roll out a sheet of purchased puff pastry quite thinly, grease it with butter or any other fat (margarine, mayonnaise, etc.). Roll it into a roll.
2. Cut the roll into equal pieces.
3. Roll out each piece.
4. Place the filling on the rolled out pieces of dough - for example, meat or pumpkin. To prepare the pumpkin filling, cut a piece of pumpkin into small cubes, add onion, salt, black pepper, sugar, butter or other fat.
5. Wrap the rolled out dough circles into triangles.
6. Brush the samsa with raw yolk and sprinkle with sesame seeds. Place on a baking sheet. Preheat the oven thoroughly, then place a baking sheet with samosa in it, reduce the heat to 180°C. Bake samsa for 25-30 minutes.

source of text and images http://infomaniya.com/
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Fig, fig, fig tree - these are all names of the same plant, which we strongly associate with Mediterranean life. Anyone who has ever tasted fig fruits knows how delicious they are. But, in addition to their delicate sweet taste, they are also very beneficial for health. And here's an interesting detail: it turns out that figs are completely unpretentious plant. In addition, it can be successfully grown on a plot in middle lane or in the house - in a container.

This delicious creamy seafood soup takes just under an hour to prepare and turns out tender and creamy. Choose seafood according to your taste and budget, it can be Seafood Cocktail, and king prawns, and squid. I made soup with large shrimp and mussels in their shells. Firstly, it is very tasty, and secondly, it is beautiful. If you are preparing it for a holiday dinner or lunch, then mussels in their shells and large unpeeled shrimp look appetizing and pretty on the plate.

Quite often, difficulties in growing tomato seedlings arise even among experienced summer residents. For some, all the seedlings turn out to be elongated and weak, for others, they suddenly begin to fall and die. The thing is that it is difficult to maintain ideal conditions for growing seedlings in an apartment. Seedlings of any plants need to be provided with plenty of light, sufficient humidity and optimal temperature. What else do you need to know and observe when growing tomato seedlings in an apartment?

Tomato varieties of the “Altai” series are very popular among gardeners due to their sweet, delicate taste, more reminiscent of the taste of a fruit than a vegetable. This large tomatoes, the weight of each fruit is on average 300 grams. But this is not the limit, there are larger tomatoes. The pulp of these tomatoes is characterized by juiciness and fleshiness with a slight pleasant oiliness. You can grow excellent tomatoes from the “Altai” series from “Agrosuccess” seeds.

Long years aloe remained the most underrated indoor plant. And this is not surprising, because the widespread distribution of aloe vera in the last century led to the fact that everyone forgot about other types of this amazing succulent. Aloe is a plant, primarily an ornamental one. And when making the right choice type and variety can outshine any competitor. In fashionable florariums and in ordinary pots, aloe is a hardy, beautiful and surprisingly durable plant.

Delicious vinaigrette with apple and sauerkraut- vegetarian salad from cooked and chilled, raw, pickled, salted, pickled vegetables and fruits. The name comes from the French vinegar sauce, olive oil and mustard (vinaigrette). Vinaigrette appeared in Russian cuisine not so long ago, around the beginning of the 19th century; perhaps the recipe was borrowed from Austrian or German cuisine, since the ingredients for Austrian herring salad are very similar.

When we dreamily sort through bright packets of seeds in our hands, we are sometimes subconsciously convinced that we have a prototype of the future plant. We mentally allocate a place for it in the flower garden and look forward to the cherished day of the appearance of the first bud. However, buying seeds does not always guarantee that you will eventually get the desired flower. I would like to draw attention to the reasons why seeds may not sprout or die at the very beginning of germination.

Spring is approaching and summer residents have concerns about how to grow good seedlings. Many people grow tomato, pepper, and cucumber seedlings. What needs to be done to ensure that the seedlings are of high quality with a developed root system and above-ground parts? First of all, choose the right variety or hybrid for growing in open ground or greenhouse. Carefully read the information on the package with seeds, pay attention to the expiration date, whether the seeds have been treated with a disinfectant or not.

Spring is coming, and gardeners have more work to do, and with the onset of warmer weather, changes in the garden occur rapidly. The buds are already beginning to swell on plants that were still dormant yesterday, and everything is literally coming to life before our eyes. After a long winter, this is good news. But along with the garden, its problems come to life - insect pests and pathogens. Weevils, flower beetles, aphids, clasterosporiosis, maniliosis, scab, powdery mildew- the list could take a very long time.

Breakfast toast with avocado and egg salad is a great way to start the day. The egg salad in this recipe acts as a thick sauce that is seasoned with fresh vegetables and shrimp. My egg salad is quite unusual, it is a dietary version of everyone’s favorite snack - with Feta cheese, Greek yogurt and red caviar. If you have time in the morning, never deny yourself the pleasure of cooking something tasty and healthy. You need to start the day with positive emotions!

Perhaps every woman has at least once received a blooming orchid as a gift. It’s not surprising, because such a living bouquet looks amazing and blooms for a long time. Orchids are not very difficult to grow. indoor crops, but failure to comply with the main conditions for their maintenance often leads to the loss of a flower. If you are just starting to get acquainted with indoor orchids, you should find out the correct answers to the main questions about growing these beautiful plants at home.

Lush cheesecakes with poppy seeds and raisins prepared according to this recipe are eaten in no time in my family. Moderately sweet, plump, tender, with appetizing crust, without excess oil, in a word, exactly the same as my mother or grandmother fried in childhood. If the raisins are very sweet, then granulated sugar You don’t have to add it at all; without sugar, the cheesecakes will be better fried and will never burn. Cook them in a well-heated frying pan, greased with oil, over low heat and without a lid!

Cherry tomatoes differ from their larger counterparts not only in the small size of their berries. Many cherry varieties are characterized by a unique sweet taste, which is very different from the classic tomato taste. Anyone who has never tried such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual Exotic fruits. In this article I will talk about five different cherry tomatoes that have the sweetest fruits with unusual colors.

I started growing annual flowers in the garden and on the balcony more than 20 years ago, but I will never forget my first petunia, which I planted in the country along the path. Only a couple of decades have passed, but you’re amazed at how different the petunias of the past are from the many-sided hybrids of today! In this article, I propose to trace the history of the transformation of this flower from a simpleton into a real queen of annuals, as well as consider modern varieties of unusual colors.

Fillings for puff pastries is a very interesting and popular topic, because thanks to the wide availability of puff pastry, even novice cooks can please themselves and loved ones with baked goods from this complex self-cooking test. Well, since puff pastry can be bought in the store, the filling became that part puff pastry which we must prepare with our own hands. And since there are a great many different fillings for puff pastries and options for their preparation, today we invite you to familiarize yourself with the most delicious savory fillings for everyone’s favorite puff pastries.

Fillings for puff pastries: cheese and tomato

To prepare puff pastries with cheese and tomato filling we will need

For 500 g puff pastry without yeast:

Curd cheese – 5 tablespoons
2 medium tomatoes
4 tablespoons Parmesan
5 g parsley (fresh)
Vegetable oil - 1 tsp.
Thaw the dough and prepare it for forming puffs. By the way. if you are looking for new ones interesting ways cutting dough into puff pastry, then we have an article with master classes on cutting dough that may be useful to you. You can find it.

Inner side The puff pastries need to be greased with curd cheese. mixed with finely chopped parsley. Pre-cut the tomatoes into circles. Place two tomato slices on one puff pastry (if the slices are thinly sliced). Next, close the puff pastry in the usual way, place the puff pastries on a baking sheet greased with vegetable oil and sprinkle with Parmesan cheese on top.

These puff pastries are baked for 10 minutes at a temperature of 220 degrees in the oven and for 5 minutes at a temperature of 170 degrees.

WITH CHICKEN AND HAM

For this version of the puff pastry filling, we need half a kilo of chicken fillet,
100 g boiled smoked ham
Dried bacon 100 g
One medium onion
Bunch of green onions
Bunch of parsley
Spices and salt - to taste

Grind the meat, as well as ham and bacon, in a meat grinder (choose a large sieve). Add finely chopped onion (for juiciness) and chopped herbs to the minced meat. Salt, season and mix thoroughly. Next, all that remains is to put the filling on the dough and wrap the puff pastry as you prefer.

Fillings for puff pastries: chicken and mushroom

For 200 grams of dough we will need:
250 g chicken fillet
150 g champions
One medium onion
2 tablespoons sour cream
Salt - to taste

We cut the fillet into cubes, and the mushrooms into slices, and chop the onion finely. Heat olive oil (3 tablespoons) in a frying pan and fry the onion in it until transparent. Next, add the mushrooms and fry for 10 minutes. After this time, add the chopped fillet and fry for another 15-20 minutes. Don't forget to add salt and pepper to taste.

With meat and mushrooms

For 400 g of pork we need
150 g mushrooms
one medium onion
70 g hard cheese
one chicken egg
Curry - 1 tsp.
Sesame - 1 tbsp.
Vegetable oil - 2 tbsp.
Salt - to taste

(note that this number of ingredients for the puff pastry filling is designed for 450 grams of puff pastry).

We cut the meat into small cubes, also finely chop the onion, and cut the mushrooms into thin slices. The cheese should be grated on a coarse grater. Next, sauté the onion in a frying pan with preheated oil. After this, add the meat and mushrooms to the onions, cover with a lid and leave on medium heat for 15-20 minutes. Don't forget to add salt and curry to the filling.

We form the puff pastries as you like, lay out the filling and be sure to sprinkle a pinch of cheese on top - if your puff pastries are open.

Fillings for puff pastries: with onion and egg

For half a kilo of dough we will need:

green onions— 500 g
5 large eggs(1 egg for greasing)
Butter - 1 tbsp.
Salt - 1.5 tsp.

4 Boil the eggs hard, peel and finely chop, wash the green onions, dry and also finely chop. Heat the butter in a frying pan and simmer the chopped onion in it over medium heat for 5 minutes. Next, all you have to do is mix the onions and eggs, add salt and pepper, and the filling for the puff pastries is ready!

WITH CRAB MEAT, CREAM CHEESE AND GREENS

For 500 g of puff pastry without yeast we will need:
Processed cream cheese - 200 g
Crab meat or sticks (pre-defrost) - 200 g
Herbs, spices and salt - to your taste

In this case, you don’t have to pre-cook or fry anything - just chop the ingredients for the filling quite finely and mix them. Season with salt and pepper and you can arrange it in puff pastries.

Puff pastry fillings: with ham and cheese

Classic taste, traditional puff pastry filling. For 500 g of dough we will need:
Ham: 400 grams;
Cheese: 100 gr;
Sesame: 3 tablespoons.

We cut the ham into fairly thick pieces and chop it into “sticks”. We cut the cheese the same way, but into thinner pieces. We put together 2 ham sticks and 4 cheese sticks and spirally twist the dough around them.

Puff pastries with potatoes and mushrooms

Potatoes - 500g
Mushrooms - 100 g.
One medium onion
Vegetable oil
Salt - to taste

Peel and boil the potatoes, mash them and put them in a bowl. Finely chop the groats and onions and fry them in a frying pan in preheated oil. Fry, stirring for 10 minutes. Next, transfer the mushrooms and onions to the potatoes, mix, salt, pepper and arrange in puff pastries.