Home-made pastry made from puff pastry is always tender, soft and just melts in the mouth. In addition, it is very simple and quick to prepare, and the possibilities for using the content are unlimited. You can use absolutely any filling for your taste.
We offer several options for making such baking and tell you how to make envelopes from puff pastry.
Slices-envelopes from puff pastry with cottage cheese and lemon peel
Ingredients:
- dough ready puff - 475 g;
- cottage cheese - 540 g;
- granulated sugar - 120 g;
- starch - 30 g;
- egg of chicken - 1 piece;
- raisins - 55 g;
- vanilla sugar - 10 g;
- a peel of one lemon.
Preparation
To prepare envelopes with cottage cheese, defrost the finished puff pastry, lay it out on a smooth, powdered surface, roll it out with a rolling pin and cut it with a sharp knife into equal squares.
Cottage cheese grinded through a sieve, add egg yolk, vanilla sugar, pre-steamed raisins, lemon zest, starch and mix well.
We impose on each square a little of the prepared stuffing, pat the edges of the dough with a little whipped protein, close the opposite four or two corners, forming respectively envelopes or triangles, and tear the ends.
We have puffed products on an oiled baking sheet and put in a preheated oven for 200 degrees for twenty five minutes.
How to Make Envelopes from Puff Pastry with Cheese - Recipe
Ingredients:
- dough flaky yeast - 480 g;
- hard cheese - 280 g;
- yolk - 1 piece;
- sesame seeds - to taste.
Preparation
As in the previous recipe, we defrost, roll out and cut the puff pastry into squares. We pass the hard cheese through the grater and apply it a little on each square. We close the opposite corners, we patch the edges, forming envelopes, and we have the products on the oiled baking sheet.
The surface of the envelope is greased with yolk, we rub with sesame seeds and put a baking sheet with preforms in a preheated oven. The necessary temperature regime for such baking is two hundred degrees, and the required baking time is twenty five minutes.
Converters from puff pastry with chicken
Ingredients:
- ready puff pastry - 2 leaves;
- fillet of chicken - 490 g;
- onion - 250 g;
- champignons - 200 g;
- egg chicken - 3 pieces;
- hard cheese - 280 g;
- ground pepper - to taste;
- refined vegetable oil;
- spices ;
- salt.
Preparation
While the dough is defrosting, we prepare the filling. Chicken fillet washed, dried, cut into slices, we savor them with spices salt and ground pepper and leave for a while. We clean onion, melenko shinkem and passeruem on refined oil to transparency. Mushrooms, crushed and added to the onions. Fry all together until the moisture evaporates and light browning. Do not forget to add a lot of salt and pepper.
We extract the mushroom toast in a bowl, pour a little oil into the pan and fry it until cooked, the pickled chicken meat.
To the cooled mushroom roast we add yolks and grated hard cheese.
Roll out the puff pastry, cut into squares and for each of them we put a little of the mushroom filling and matching the chicken slice. Cut the edges of the test with a little egg whites, close the opposite corners and form envelopes.
We put the products on an oiled baking sheet and put it in a preheated oven to 180 degrees. We maintain puffed envelopes with a filling at this temperature mode for twenty minutes or until the desired degree of browning.