Fluffy dough wools - interesting filling ideas for a buffet meal

Volosts from puff pastry - the perfect solution for filling the buffet with new appetizers. Such small sandwiches are not difficult to make with your own hands, fillings are selected based on your own preferences and guests' wishes. It is important that the treat was with quality filling in a crispy shell and beautifully decorated.

How to prepare dyed puff pastry?

To make the most volosts from the puff pastry with stuffing is not troublesome, it is possible to purchase the frozen billet and bake small baskets, even without using special molds, in this case small tartlets will be obtained, on top of which the filling is distributed. Usually, a lean dough, a metal cake mold, is used to give the billets the appearance of a "basket".

Ingredients:

• puff pastry - 500 g;
• yolk - 1 pc.

Preparation

1. Roll out the defrosted dough.
2. Cut circles with a diameter of 8 mm.
3. Divide the blanks into 3 parts. One part to postpone - this will be the bottom of the volost.
4. From 2/3 of the blanks cut circles with a diameter of 5 mm, leave the ring.
5. Lubricate the circles with yolk, put on each 2 rings, with yolk.
6. Bake for 25 minutes at 200 degrees.

Square volosts from the purchased puff pastry can be prepared in a similar way, laying two layers of strips on the bottom of the workpiece, thus forming a "boat", but you can do without modeling, using another not tricky method:

1. Roll the dough into a rectangular bed, cut into squares, inside each square along the perimeter make cuts (not cutting through to the end).
2. Lubricate the edge of the workpiece with a yolk.
3. Bake mini-volovany 20 minutes at 200 degrees.
4. Fit the incisions, removing the middle. It turned out a square "basket".

Volovany with red caviar

The most common variant of a buffet meal is worms with caviar. If it is possible to prepare baskets with your own hand, it is better to cut out blanks of small diameter, felling with a diameter of 5-6 mm will be useful. About 500 small puff pastry leaves about 15 small baskets. Supplement caviar with oil, ricotta or creamy cream-chizom.

Ingredients:

• layered volosts - 15 pcs .;
• red caviar - 150 g;
• cream cheese - 100 g.

Preparation

1. In the cooled billets lay out 1 tsp. cream-chiz.
2. Top with 1 tsp. red caviar.
3. You can decorate figuratively chopped frozen butter, a slice of lemon, greens or half quail eggs.

Volovany with red fish

Original decorated volosts with salmon will make a splash during the feast, these delicious baskets will be exactly eaten first. To effectively decorate snacks, you need to cut the fish with thin plates so that it would be easy to work with the pieces and mold them into interesting figures: roll up with rolls, rosettes.

Ingredients:

• layered volosts - 15 pcs .;
• slightly salted salmon - 150 g;
• ricotta - 100 g;
• lemon or fresh cucumber - if desired.

Preparation

1. Put chopped dolphins in puff pastry with 1 spoonful of ricotta.
2. Cut the salmon thin slices or small pieces.
3. Distribute the fish over the blanks over the cheese.
4. Add small pieces of fresh cucumber or 1/3 slice of lemon.
5. It is possible to serve, having issued volosts with a salmon from puff pastry, having shown a little imagination.

Wolves with chicken

Sturdy and very unusual to taste are obtained hairwigs with chicken and pineapple , this product combination has long established itself, as very successful and successfully used by many culinary specialists. In the form of a "basket" you can bake the workpiece by applying the cake mold: cut out the circles from the dough, put them in the cells and bake for 20 minutes. To fill it is necessary completely cooled volovany from puff pastry.

Ingredients:

• volovany - 15-20 pieces;
• smoked breast - 100 g;
• pineapples - 2 rings;
• onion - ¼ piece;
• mayonnaise;
• greens for decoration.

Preparation

1. Cut finely chopped, pineapples and onions.
2. Combine everything, season with mayonnaise.
3. Distributes the filling for volovanov at once, until the juice from the pineapples is allocated, a snack is served immediately on the table.

Shrimp with shrimps

You can just prepare the volosts with seafood, but it is better to go to the creative process and complement the snack with the original Italian sauce, which is served in its homeland with fish or shellfish. Cocktail, or pink, sauce can be made more affordable by applying products that every housewife has at hand.

Ingredients:

• layered baskets - 12 pieces;
• peeled shrimps - 200 g;
• low-fat mayonnaise - 100 g;
• ketchup without piquant additives - 100 g;
• cognac (brandy) - 10 ml;
• lemon juice - 1 tbsp. l.

Preparation

1. Scald in salted boiling water of shrimp for 2 minutes.
2. Mix mayonnaise, ketchup, cognac and lemon juice. To cool.
3. Leave a part of the shrimp for decoration (12-22 pieces), the rest cut finely.
4. Shred the shrimps with the sauce, stir.
5. Fill the hair, decorate with whole shellfish.

Volkovany with a liver of a cod

Filling the hair from the finished puff pastry can be any stuffing and one of the most understandable and often used is the cod liver, which is supplemented with boiled eggs, green onions and butter. In this version, it is better to use pate, which you can make yourself from simple components. You can make a snack with a confectionery bag with a figured nozzle.

Ingredients:

• volovany - 10-12 pieces;
• liver cod - 1 b.
• boiled eggs - 3 pieces;
• onion - ½ pcs .;
• boiled carrots - 1 piece;
• salt pepper;
• lemon juice - 1 tsp.

Preparation

1. Mix all the ingredients for the pastry with a blender until it is pasty.
2. Cool the pie, put in a pastry bag.
3. Fill the hair with a paste, immediately serve a snack on the table.

Julien in volovany

It is very unusual to serve julienne in puff pastry . In this version, it is better to use baskets prepared with your own hand and make them larger (a diameter of 10 cm) than one bite, they will serve as a kind of coconut. When cutting rings, the rest of the middle does not need to be removed, it can also be baked separately and applied as a "lid" when served, supplementing the ready-made meal.

Ingredients:

• volovany - 10-12 pieces;
• champignons - 400 g;
• onion - ½ pcs .;
• cheese hard - 100 g;
• sour cream - 4 tbsp. l .;
• oil for frying;
• salt.

Preparation

1. Cut finely mushrooms, fry with onions, salt.
2. Introduce sour cream, mix, fire switch off.
3. Fill the "baskets" with frying, put on a handful of grated cheese.
4. Take in a hot oven until the cheese melts.
5. Serve snack hot, covering with a flaky "lid".

Volovany with crab salad

Transform bored salad, without changing the ingredients, will help the way of filing in small baskets. Volobs with crab meat are a good example of making simple salad in a new way. For a high-quality implementation of the idea, the ingredients need to be cut very finely, some cooks chop the products with a blender (not until the pasty state) or tinder on a large grater, each way is good in its own way.

Ingredients:

• 10 worms;
• crab meat - 100 g;
• hard cheese - 100 g;
• boiled eggs - 2 pieces;
• green onions - 3 feathers;
• corn - ½ b.
• mayonnaise;
• fresh cucumber - 1 pc.

Preparation

1. Finely chop all the ingredients for the salad, stir.
2. Season mayonnaise, immediately fill the puff blanks and serve.

Volovany with pate

Rarely prepare volosts from puff yeast dough , but in this case the basket will leave more magnificent and more friable, the way of formation is the same as from a batterless test. Filling these blanks can be completely any stuffing, liver pate will be a good solution for preparing an excellent treat.

Ingredients:

• puff yeast dough - 500 g;
• yolk - 1 piece;
• liver of beef - 200 g;
• carrots - 1 piece;
• onion - 1 piece;
• lard fat - 100 g;
• butter - 100 g;
• salted cucumber for decoration;
• cranberry - 1 handful.

Preparation

1. First cook the pâté: bake the chopped liver, lard, carrots and onions until the liver is ready.
2. Hot ingredients are scrolled twice through a meat grinder, add salt, leave butter, stir until smooth. Cool completely.
3. Roll out the dough, cut 10 circles and 20 rings.
4. Mold the baskets with the yolk.
5. Bake for 25 minutes at 200 degrees. Cool completely.
6. Fill the hair with a paste using a confectionery bag and a figured nozzle,
7. Garnish with berries and cucumber slices.

Herringbone with herring

Very unusual, bright volosts with fish - a great way to serve snacks, which is ideal for hot drinks. The beetroot layer can be filled with mayonnaise or make a light sauce based on sour cream and garlic, herring is selected slightly salted. Baskets will be tastier if baked by their own hand, filling them needs to be completely chilled.

Ingredients:

• 10 worms;
• fillet of herring slightly salted - 1 pc .;
• beet - 2 pcs .;
• sour cream - 3 tbsp. l .;
• garlic - 1 tooth.

Preparation

1. Combine sour cream and chopped garlic.
2. Cook the beetroot on a medium grater.
3. Mix with sour cream, put into the refrigerator.
4. Cut the fillets into strips 1-1.5 cm thick.
5. Fill the hair with beetroot salad.
6. Top with a piece of fish, immediately serve.

Hosiery with ham

Prepare volosts from puff pastry at home is not difficult at all, you need a little time and imagination for interesting filling them. This option, described below, will conquer lovers of unusual combinations in eating and combining sweet components and salty. Thin slices of ham are harmoniously combined with a pear, and the cheese is balanced with maasdam.

Ingredients:

• layered baskets - 10 pieces;
• thin slices of ham - 10 pcs .;
• maasdam - 100 g;
• small pear - 1 pc.

Preparation

1. Put the ham folded into the chilled baskets.
2. Put a pear drop on the center.
3. Fill the remaining space with chopped cheese.
4. You can serve in a chilled form or preheat in the oven until the cheese melts.