Puffs from ready-made dough (options)

An idea from Olga from Cooks. RU
Roll out the finished puff pastry-free dough a little, cut into rectangles, well, with sides 6 to 10. Inside the rectangle with the sharp end of the knife, mark another rectangle, smaller. But be careful not to cut through the "bottom". bake in a hot (200g) oven on a wet baking sheet. Allow to cool, remove the lid of the inner rectangle and, using your finger, slightly crush the crumb. A depression has formed, in which we put the beets (pre-cook, grate on a fine grater and add a little mayonnaise). The beets must necessarily protrude slightly above the surface. And on top - a piece of herring fillet.

I still have empty tins after making herring sandwiches.
I put canned cherries in there, whipped cream a little, rubbed a little chocolate on top. And so it turned out such a simple, but very tasty cake. And most importantly, it takes very little time.

Idea from Alice 108
Here's a cake. Today - banana.
Defrost the finished yeast-free puff pastry. Cut the sheet into 4 squares. Cut the banana lengthwise, then crosswise. This makes 4 pieces. Put 2 pieces of banana on each square. Hold the dough together very well.



Put the cakes on a sheet moistened with water or lightly greased with margarine and bake until golden brown.

Cool, sprinkle with icing sugar, I also rubbed the chocolate.



In fact, there can be any filling: sweet, meat, fish. If the filling is not sweet, you can sprinkle the product with sesame seeds.

Patisiere cream cakes

The recipe is extremely simple.
Cream:
300ml milk
3 yolks
vanillin
100 sugar
50 grams of starch.
Boil the milk with half the sugar and vanilla (I had vanilla sugar).
Stir the yolks well in the remaining sugar and starch (so that there are no lumps left).
Pour a little hot milk into a cup and slowly pour in (figuratively speaking, because the mass is quite thick) the yolk mass, stirring constantly.
Stir well and pour slowly into boiling milk. Bring over low heat until thickened. Stir vigorously enough to make the mass even, without lumps.
Roll out the dough and cut into 10cm squares. Put the cream in the center and wrap it, you can, like sushki, you can, as I showed the puffs with bananas. In short, as you wish, the cream does not creep. Bake in the oven, 200 degrees, twenty minutes. Then put on a dish and sprinkle with icing sugar.

Vegetable wreath

Roll the puff pastry bag into a tight roll, cut into 16 pieces. Moisten a round dish with water, put the dough in a circle, cut up and bake at 190 gr. 35-40 minutes. Put on a plate, on top, anything you like: pate, mushrooms, etc. I have a herring snack. And in the center, raw vegetables, what they are.

Hello! I didn't understand how the dough was cut with these loops. Can I get more details?

how the dough was cut with these loops. Can I get more details?

If my intuition does not let me down, then this is ingenious and simple, and I took this trick for myself.

These are dough squares, in which corners are cut at a distance of about 1 cm from the edge. And then these outer corners of the "frame" are pulled to the center. Like a square, and in it there is another incomplete square. Did I guess correctly?

[celfh]

Like a square, and in it there is another incomplete square. Did I guess correctly?

That's right, But I still try to do to bring the matter to mind.
Probably, the shape of cakes with patisier cream also needs to be shown how to make

celfh , if you bake, just to show how it's done, then I can wait, I'm not in a hurry.

It's all the same weekend. We need to bake something for tea.

[celfh]

celfh Thank you so much for the idea! Here, just out of the oven, sprinkle with powder on top

Wort, how beautiful they are!
And on top of what did you lubricate them? I can’t achieve such an even beautiful shine!

I smeared it with an egg, and I started another batch, everything was the same, only without a banana, I smeared it with an egg and sprinkled sugar on top, such handsome men turned out

Here I want to try such stars with a khachapur-type filling (cottage cheese-cheese-egg-greens). What do you think will work? Or will it flow along the edges, and it is for drier and more stable fillings?

It's a shame to admit, but I didn't eat or make khachapuri, I just saw the pictures, and I don't know at all how such a filling will behave. If it is thick enough, it may not flow out.

I smeared it with an egg, and I started another batch, everything was the same, only without a banana, I smeared it with an egg and sprinkled sugar on top, such handsome men turned out

Great idea too

Here I want to try such stars with a khachapur-type filling (cottage cheese-cheese-egg-greens). What do you think will work? Or will it flow along the edges, and it is for drier and more stable fillings?

I think if the cottage cheese is not very wet, then it should not leak

The process of making sprockets looks like this:
Roll out the yeast-free sheet and cut into 4 (four) pieces


And we make such cuts



We put the filling (the toad stuck to shorten the banana, but in vain ..)



And we begin to twist the flower stars



Here's a simple process

Today, according to my plan, I had a completely different product made of puff pastry. But the heat broke all plans. The dough melted a lot.
But it doesn't matter. Let's change plans. In the end, the resuscitation of a puff pastry that has melted and has lost its presentation is also a good and necessary business.
Allow the dough to completely melt, and in any case, unroll the dough. And it's not scary if it breaks. With your hands, as far as possible, smooth out and put on the dough what is: dried apricots, raisins, sausage cut into pieces. The main thing is not all together.
and then roll the bun. And roll the bun into a sheet. Cut open, brush with slightly beaten egg and bake. Bake, as you used to: on ist greased with margarine, vegetable oil, water. I bake on a non-stick sheet. Nothing sticks.
Today I added candied fruits to the dough.

Prepared patisier cream puffs. True, I found the recipe on the Internet. It was necessary to urgently dispose of the finished puff pastry from the refrigerator. It's very good for a fast hand recipe, you can use it.


But I make khachapuri from ready-made puff pastry quite often. It is better to make them rectangular, then the filling will not flow. When serving, cut into portions. Or wrap it in an envelope.