Fake Puff Pastry Envelopes with Fruit Jam

Category: Bakery products
Fake Puff Pastry Envelopes with Fruit Jam

Ingredients

Wheat flour 260 ml
Butter 90-100 gr
Kvass 60 ml
Fruit jam:
apples, tangerines, banana, sugar, cinnamon

Cooking method

  • Melt the butter. I did it in Philips HD9046 bread maker on the "Yogurt" mode for 30 minutes.
  • As soon as the butter melts, add flour and kvass and knead for 1-2 minutes (I also did this in a bread maker on the "Unleavened dough" mode for 1-2 minutes)
  • Wrap the dough in foil and put it in the refrigerator for a few hours (overnight)
  • After cooling, we warm the dough a little at room temperature so that it becomes elastic. And then we cut it up.
  • I divided the dough into two balls
  • Fake Puff Pastry Envelopes with Fruit Jam
  • I kneaded it with my hands to give the desired shape (I needed a rectangle)
  • Fake Puff Pastry Envelopes with Fruit Jam
  • Rolled out the dough thinly
  • Fake Puff Pastry Envelopes with Fruit Jam
  • I put them in a sandwich maker (I baked envelopes in a sandwich maker)
  • Fake Puff Pastry Envelopes with Fruit Jam
  • I laid out confiture on top (recipe for confiture HERE) one spoonful per envelope
  • Fake Puff Pastry Envelopes with Fruit Jam
  • Covered with a second layer of dough
  • Fake Puff Pastry Envelopes with Fruit Jam
  • Baked for about 10 minutes
  • Fake Puff Pastry Envelopes with Fruit Jam Fake Puff Pastry Envelopes with Fruit Jam

The dish is designed for

8 envelopes

Note

Margarine and Beer False Puff Pastry Recipe HERE.

Sandwich Maker Puff Pastry Recipe by Tanyuli HERE.

gala10
But why is this being done? As soon as I calm down about new devices, like - bang! - either a recipe Mannochka will lay out for a sandwich maker (but I don't have one !!!), or what topic I'll go into ... and there ...
I really liked this recipe, simple-simple, quick-quick and, judging by the photos, it should be delicious! What am I to do now? Running after a sandwich maker, or what?
Mannochka, thanks for the recipe!
Manna
Check mark, thank you dear!
For these envelopes, a sandwich maker is not at all necessary, you can also bake from the oven in the usual way
Elena Tim
Mann, and Mann! And what a thug for a sandwich maker? I want it too!
Manna
Let's go to another Temka, I'll tell you about it there, and here's the recipe
gala10
Linen, and someone yesterday stuttered about the last Wishlist?
Mannochka, in the oven is no longer interesting, I want such a sandwich maker!
Manna
So, good to buzz
HERE told about her

SanechkaA
Super idea !!!! Thank you very much for the detailed recipe with a photo, I will bake such things, I'm sure not only kids will appreciate
Olga VB
And puff is due to kvass? Or due to the fact that with such a short batch, the oil does not have time to evenly intervene?
In general, how much does the finished product look like real puff pastry?
Manna
SanechkaA, thanks, I hope my family will like it

Quote: Olga VB
And puff is due to kvass? Or due to the fact that with such a short batch, the oil does not have time to evenly intervene?
Both

Quote: Olga VB
How much does the finished product look like real puff pastry?
I don't even know what to answer I can only say that there are differences, but here's how to describe them Olga, need to try
Olga VB
MannaThen I'll ask in a different way: If cakes are baked from such a dough, how convincing will they look in "Napoleon"?
And the kvass, probably, should be naturally fermented, and not a store-bought "pseudo-don't-know-what", right?
vernisag
Mannochka, and on margarine, after all, probably the dough will be no worse?
Thanks for the video, it was so nice to hear your voice at last
prubul
Filmed well and the recipe is straight on the shelves! Can you share how your filling won't work? I'm constantly leaking!
Tanyulya
Mannochka, excellent recipe. Congratulations on the sandwich maker.
And about happiness, I finally moved !!!
Manna
Quote: Olga VB

MannaThen I'll ask in a different way: If you bake cakes from such a dough, how convincing will they look in "Napoleon"?
And the kvass, probably, should be naturally fermented, and not a store-bought "pseudo-don't-know-what", right?
For "Napoleon" this dough will do. And kvass ... yes, it is better than natural fermentation, but you can find more or less natural store-bought dough.

Quote: vernisag

Mannochka, and on margarine, after all, probably the dough will be no worse?
Thanks for the video, it was so nice to hear your voice at last
I confess, I have never done it on margarine. I do not like margarine
Video with voice is not the first ... Eh, you, you missed so many movies

Quote: prubul

Filmed well and the recipe is straight on the shelves! Can you share how your filling won't work? I'm constantly leaking!
Thank you for the kind words The jam is quite dense, not watery (fresh apples would have flowed without starch) and I laid it out in only 1 st. l.

Quote: Tanyulya

Mannochka, excellent recipe. Congratulations on the sandwich maker.
And about happiness, I finally moved !!!
Tanyusha, thank you dear! It was you who pushed me to a sandwich maker for these envelopes
vernisag
Quote: Manna
I confess, I have never done it on margarine. I do not like margarine
Video with voice is not the first ... Eh, you, you missed so many movies

Mannochka, I’m not eating butter now, I’ll try it on margarine and report back later

And I haven't watched the movies yet. Lately I only watch the news and listen to the news
But I will fix it, I will revise all your season premieres. Don't be offended
Manna
Irisha, try on margarine. I think it should turn out well too - girls make this dough on margarine

Quote: vernisag
Don't be offended
What are you, when I was offended
Tanyulya
Quote: Manna

Irisha, try on margarine. I think it should turn out well too - girls make this dough on margarine
What are you, when I was offended
It seems to me that it will turn out more layered on margarine. In childhood, we made such cookies on margarine, and here recently I tried to make them in butter, so it turns out layered on margarine.
Manna
Yes, I, too, made from the remnants of the dough of tiny cookies And licked all of them at once
Olga VB
Quote: Tanyulya
And about happiness, I finally moved !!!
TanyulyaI don’t know why and where you moved, but judging by the tone of the message, this is a joyful event.
Therefore, please accept my sincere congratulations!
Tanyulya
Quote: Olga VB

TanyulyaI don’t know why and where you moved, but judging by the tone of the message, this is a joyful event.
Therefore, please accept my sincere congratulations!
Olya, thanks! It was me who finally moved from the looking glass.
here about it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7335.25140
Olga VB
Aaaaa, Semyon Semyonitch! ...
So here we seem to be all run over
Is there anyone else left? Hey!
Sonadora
Mannochka, you are a hooligan! With the last bit of strength I hold on and convince myself that I don't need a sandwich maker, but here it is !!!
Manna
Manka, yes, you make such envelopes without a sandwich maker ... not even such, but much, much prettier
Aygul
Mannachka, and the plates must be pre-lubricated with what oil? even I'm dulling ...
Manna
No, no, don't
Aygul
Wow! Test piece
Manna
Aygul, so ... about the thing HERE
auntyirisha
Manna, looking at your envelopes, took out her new multigrill vitesse (it stood in my packaging for six months, probably). I baked pies with potatoes according to my recipe (I have 200 g of margarine, 2 tablespoons of flour, half a glass of water, salt, sugar 1 tsp. (I don’t like margarine either, but fasting) - they used to bake such pies with cabbage in the oven - very tasty! ). The first time I didn't read the instructions, but it says that you can't eat the first portion of cooked food, I ate it myself and fed my husband (can I drink an adsorbent?). Of course, baking four pies is extremely dreary (especially roll out the dough "fifty" times, each time making a mistake with the size). But most importantly, you should have seen how I made the grill - it's scary to unfasten the plates.I want to try it with your dough, please tell me how thick to roll it.
Manna
Irina, You take a closer look at the photographs, the thickness of the dough is visible there ... thin, but so that it does not break ... 2-3 millimeters somewhere
And the plates ... yes they will be washed off ... no big deal.
auntyirisha
Manna, thanks. Almost laundered. but not completely (from the shadow could not). I won't do any more with margarine - it's still disgusting: all night there is a margarine aftertaste in my mouth, and what I ate, it feels like it's still in my stomach (though there is still fried smelt there)

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