Puff pastry buns. Puff bun How to make puff pastry buns

Tom and Henry Herbert, hosts of TLC's new program The Baker Brothers: A Taste of Britain, are happy to share their trade secrets and recipes. We learned how to get along with yeast dough, how to bake with the healthiest flour or without it at all.

Tom and Henry Herbert are famous British television presenters. Their program “Baker Brothers” brings housewives all over the world to their televisions. But their interests are not limited to baking, especially considering that one of the brothers, Henry, is a professional in the world of meat, he sells and cooks it. But this does not prevent him from remaining the son of a baking family and happy to talk about cakes and croissants. We spoke to the baker brothers ahead of the premiere of their new programme, A Taste of Britain, which takes viewers on a culinary journey through some of England's most remote corners.

Recipe from the baker brothers.

Great recipe chocolate cake without flour for a large cake, but you can reduce the amount of ingredients proportionally.
You will need:
10 eggs
500 g chocolate
500 g butter
500 g sugar
Grind sugar and eggs, melt chocolate and butter. Combine all this and mix until a homogeneous mass is formed. Place in a baking dish and bake for 45 minutes at 180 degrees. Serve with ice cream or cream.
This makes a stunning cake.

More recipes can be found on their bakery website: http://www.hobbshousebakery.co.uk/

The key components of puff pastry are repeatedly alternating layers of fat and flour. Despite the somewhat lengthy process of its preparation, puff pastry buns are easy to make with your own hands - sweet for tea or hearty for breakfast. All recipes are based on 10 - 15 products.

This is a simple option for sweet pastries and, moreover, inexpensive.

Prepare the following components:

water – 300 ml;
premium flour – 500 g;
margarine – 280 g;
egg – 1 unit;
salt – 1/2 tsp;
white sugar – 100 g;
vinegar – 1 tsp.

Prepare buns with sugar like this:

Pour vinegar into the water, beat in the egg and add salt. Then add flour and start kneading. The right consistency is elastic, springy and not too tight.
Divide the mass into two parts and roll them out. Cover generously butter and sugar, place on top of each other, roll into a roll, and then roll in a spiral.
Wrap the resulting “snail” in a bag and put it in the refrigerator for 2 hours.
Roll out the cooled mass and divide into pieces. Form each into a “sausage” and make curls.
Place the pieces on a parchment-lined baking sheet, preheat the oven to 200ºC and bake for 15 minutes.

Please note that kneading the dough better with your hands. In a food processor, you can only do this with a special attachment, otherwise the mass will turn out too tight and heavy.

How to cook with apples

This recipe with apples is based on an express version of puff pastry, which does not have to be rolled out several times.

List of components:

wheat flour – 350 g;
refined sugar – 100 g;
butter – one briquette;
egg – 1 unit;
salt – 1 tsp;
yeast - half a tablespoon;
boiled water – 100 ml;
milk – half a glass;
large red apples – 2 units.

How to cook:

Dissolve yeast and a spoonful of sugar in water. Wait a quarter of an hour until bubbles appear.
In a separate bowl, mix flour, salt and two tablespoons of sugar. Add the butter to the flour and use your hands to rub the entire mixture into crumbs.
Add egg and milk to the water with yeast. Combine this mass with flour crumbs. Knead and cool for two hours.
Peel the apples from seeds and sticks, cut them into thin half-moon slices. Place them in boiling water, add the remaining sugar and cook for two minutes.
Roll out the dough and cut into strips about 5 cm wide. Place apple slices along the edge of each strip and roll them into a roll. You get improvised “roses”.

It is convenient to bake them in muffin tins. This will take 25 minutes at 200ºC.

Made from puff pastry with jam

Jam is great for sweet puff pastries for tea.

For 400 g of dough you need:

one egg;
any fruit or berry jam – 100 g.

The process of preparing puff pastry delicacies with jam is as simple as the list of ingredients:

Cut the dough into 10 x 10 cm squares and brush with beaten egg.
Place one tablespoon of jam in the center of each piece. Cover the filling with the free edges to create an envelope.
Bake at 180 degrees for 20 minutes.

Puff pastry cinnamon rolls

Let's prepare attractive buns with glaze.

The list of ingredients is as follows:

semi-finished puff pastry yeast-free dough– 500 g;
butter – half a pack;
cinnamon - at your discretion;
sugar – 100 g.

Glaze parts:

powdered sugar – 2 dessert spoons;
milk – 100 ml.

Here's how to prepare cinnamon rolls:

Melt the butter, add cinnamon and sugar, cool.
Roll out the dough and brush with the butter-cinnamon mixture. Roll into a roll and cut into 5 cm wide portions.
Received blanks from without yeast dough Place on a baking sheet, standing upright. Bake at 180ºC for 25 minutes until golden brown.
5 minutes before it’s ready, make the glaze by mixing hot milk and powdered sugar. Remove the dessert from the oven, decorate with glaze and cool.

Recipe with poppy seeds

Savory buns with poppy seeds - table decoration.

Main components:

300 ml kefir;
2 raw eggs;
2 g salt;
1 tbsp. l. Sahara;
400 g of premium flour.

For the layer:

butter – 400 g;
poppy seeds – 50 g (sold among spices).

Making these buns is quite simple:

Add all dough ingredients except flour to cold water.
Start adding flour and stirring the mixture with a spoon. Knead and place in the refrigerator to cool (at least two hours).
Divide the cooled mass into three parts, roll each into a flat cake so that they are the same size. Coat the pieces with butter and sprinkle with poppy seeds. Glue them together and roll them out again.
Divide the dough into several parts, form each into a “pigtail” (or give it any other shape).
Place the “braids” on a baking sheet and bake in a preheated oven at 210 degrees for 15 minutes.

Don't skimp on the butter! The separation of such dough occurs precisely due to fats.

Quick treat with cottage cheese

The following quantity of products will yield 15 - 20 curd puffs:

500 g dough;
cottage cheese packaging.
one tbsp. l. Sahara;
one egg.

Let's prepare it like this:

Mix egg yolk, sugar and cottage cheese.
Grease the dough with the resulting mixture, roll it into a roll and cut into portions.
Spray the future buns with cold water from a spray bottle and bake for 25 minutes at high temperature (210ºC).

Puff pastry buns with chicken

Hearty pastries will serve as a snack or a full second course.

Required components:

400 g (2 - 3 cups) wheat flour;
standard butter briquette;
a glass of water;
two eggs, one of them for brushing before baking;
salt on the tip of a knife;
minced chicken – 400 g;
2 onions.

Prepare as follows:

For the dough, mix all the ingredients with a spoon, then knead for a couple of minutes with your hands and put in the refrigerator for 3 hours.
After this time, roll out the workpiece and cut into squares. Mix the minced meat with finely chopped onion and place it on squares, leaving space around the edges.
We roll the blanks into triangles, pinch the edges tightly and brush the surface with beaten egg.
Bake for 25 minutes at 200ºС.

Crispy puff pastries without filling

Puff pastry is delicious on its own, even without filling.

You will need:

puff pastry – 500 g;
two egg yolks;
sugar – 1 tbsp. l.

Preparing the treat:

We cut the semi-finished product into rectangles of the desired size.
Place the pieces on a baking sheet, keeping a distance of a couple of centimeters between them.
Lubricate the future dessert with whipped egg yolks and sprinkle with sugar - it will provide a caramel crust.
Bake for 25 minutes at t=200ºС.

Delicate puff pastry buns with cheese

Melted cheese goes well with thin airy dough.

Amount of products per 250 ml of water:

flour – 400 g;
raw egg – 1 unit. for the base and one more for final lubrication;
butter 72% – 200 g;
Dutch cheese – 300 g.

Let's get started:

Mix all ingredients except cheese until smooth. Wrap it in cellophane (bag, cling film) and put it in a cold place for a couple of hours.
Grind the cheese and roll into 8 - 10 balls.
Place the dough on a cutting board and divide into squares according to the number of cheese balls. We place the cheese pieces in the center of the square, one at a time. We close the filling, alternately pulling the free corners to the center of the square.
Coat the top of the “packed” buns with beaten egg.

Set the oven temperature to 200 degrees and bake for 20 minutes.

Cooking with banana filling

Nutritious banana puffs will accompany your morning coffee with milk.

Check for components:

500 g semi-finished puff pastry;
1 large ripe banana;
1 raw egg.

Prepare as follows:

Thaw the dough slightly - it should bend but remain cool. Cut it into ten squares.
Cut the banana into 5 mm thick round halves. Place 6 - 8 fruit pieces on each square. Close the filling by bringing the edges together.
Set the oven to preheat to 190ºC. At this time, beat the egg and brush the tops of the products with it.
Place the pan with puff pastries in the oven for 20 minutes. Control the color of the products: if they darken too quickly, lower the temperature by 10 degrees. The finished buns should be golden yellow.

From puff pastry dough

Empty puff pastries are an affordable snack made from the simplest ingredients:

premium or first grade flour – 250 g;
boiled and chilled water – 150 ml;
butter – 180 g;
salt – 1/4 dessert spoon;
egg – 1 unit;
powdered sugar - “by eye”.

We proceed as follows:

Grind flour with butter until fine crumbs, add salt and pour in water. Knead for 2 - 3 minutes by hand. Chill in the freezer for 10 minutes.
Wrap the butter in the cooled mixture and roll it into a thin layer.
Divide it into portions, roll each into a spiral or into any other shape.
Bake puff pastry buns for half an hour at 180ºC.

Remove from oven, sprinkle with powdered sugar.

Delicacy with chocolate filling

No problem to purchase ready-made puff pastry, but it’s more interesting to do it yourself.

List of products for dessert:

200 ml milk;
100 g thawed margarine;
400 g flour;
a packet of yeast;
1 egg;
2 tbsp. l. refined vegetable oil;
40 g cane sugar;
5 g salt;
melted chocolate 72% (filling).

Let's start cooking:

First, slightly warm the milk, add sugar and yeast. Wait 15 minutes for them to start working. After this, add the egg, vegetable oil and a pinch of salt.

Required ingredients:

dough – 1 pack;
mushrooms – 500 g;
salt, pepper - a pinch.

The action plan is as follows:

Fry the mushrooms, add salt and pepper and cool.
Divide the dough into portions, each of which is rolled out into squares. Place the mushrooms in the center of the pieces and seal the filling with the free edges.
Bake in the oven at 200ºC until golden brown (about a quarter of an hour).

A simple version of baking with ham and cheese

It is useful to always have frozen dough at home. Such a supply will help out both an experienced housewife and a novice cook.

All you need is:

1 pack of puff pastry unleavened dough, previously defrosted (450 g);
Gouda cheese – 150 g;
ham – 150 g;
1 large egg or 2 small ones.

This set will make 8 products. Let's get started:

Cut the cheese and ham into slices as thin as possible.
Lightly roll out the layers of dough and cut into strips: one strip - one bun.
Place the ham and cheese on the preparations. It is important to leave 1 cm free around the edges and a tail of about 5 cm in order to securely wrap the filling.
We wrap the resulting blanks in a tube (roll) and place them on a baking sheet. Brush future puff pastries with beaten egg.
Bake at 200 degrees for 20 minutes.

More than 10 recipes for various “puff” pastries are presented to you. Sweet and meaty, simple and quite decent festive table. Choose options for any occasion and always be on top of your culinary experiments!

Anti Lepik

Chef at AS Tallink Grupp
Of the Eesti Pagar products, Anti prefers yeast the most. puff pastry with butter, shortbread and puff pastry.

I am a chef at AS Tallink Grupp, I have been working for Tallink for 16 years, of which 9 years as a chef on a ship. Cooking is both a job and a hobby for me. It's like a lifestyle for me, I love cooking and I thoroughly enjoy it. I also like to teach how to cook simply without breaking gastronomic rules.
I have known Eesti Pagar for a long time, I have used their cakes, dough and buns. The longest experience and source of satisfaction for our customers is our breakfast rolls, which we have been using for many years. Also cakes. We can say that reliable quality is already a proven sign.
Personally, I really like the new Eesti Pagar yeast puff pastry, which is made with butter. The easiest thing you can make from it is cinnamon rolls. And the most difficult thing is where to use Tarte Tatin, or apple pie inside out. From frozen dough you can easily and quickly prepare various baked goods. You don't always have time to make the dough yourself, and Eesti Pagar dough is a very good alternative.

Silja Luide

Silja is a famous food blogger and food lover, more about her activities and recipes: siljafoodparis.blogspot.com
Among Eesti Pagar's frozen products, Silja's favorite is yeast puff pastry:

I bake a lot and have tried almost every type of yeast-puff pastry that is sold in the store. My favorite was the Eesti Pagar yeast puff pastry. It was this that I used to compile recipes for my latest book, “Simple Temptations.” It is easy to roll out and the baked goods are very tasty. I especially like that the dough includes butter.

Silja shared with us a recipe from her latest book “Simple Temptations”:

Parmesan sticks

Nicely crispy cheese sticks suitable for both beer and wine, not to mention various pureed soups. A promised hit among children.

500 g yeast puff pastry
1-2 cl soft mustard
100 g parmesan
Dried thyme or oregano
1 egg (for brushing)

Finely grate the Parmesan. Roll out the dough and spread a thin layer of mustard on it. Spread the grated Parmesan evenly over the dough (reserve a small amount to sprinkle on top), scatter in the dried thyme or oregano, fold one half over the other and roll out the dough again. Cut into strips 1.5-2 cm and twist starting from the tip. Place the sticks on a baking sheet covered with baking paper, brush with beaten egg, which has been mixed with 1 tbsp. l water, milk or cream. Scatter the remaining grated Parmesan cheese on top. Bake in the oven at 200 degrees for 15-20 minutes until the sticks are golden brown. Place on a wire rack to cool and enjoy while the sticks are warm.

Johanna

Johanna is a student who leads an active lifestyle; she describes her favorite products as follows:

Eesti Pagar has helped me out many times when it was easy and quick to prepare food for the unexpected arrival of guests. delicious buns made from puff pastry and other delicious ingredients. Eesti Pagar's multigrain bun also deserves praise, as it tastes and smells reminiscent of homemade baked goods.

Erkki Mäeväli

The father of the family, Erkki Mäeväli, brought a variety of Eesti Pagar products to the table for his family:

Frozen Estonia products I've been using Pagar for about 5-6 years now. At first I bought yeast puff pastry to make sausage and meat pies, then, however, I discovered ready-made products that are easy to prepare. Favorite – long loaf with spicy herbs and garlic butter, because when I cook a roast, I put them in the oven too, they are very tasty to eat with the main dish instead of regular bread or rolls.
With the kids we also make apple buns, meat pies and bacon and egg pies, because on a Sunday evening it’s so easy to pop a couple of packets in the oven and wolf down the buns while watching the evening TV shows. Meat pies are like salty food, and apple pies are like dessert. And if there is something left over, then these pies are good to take to work or fishing.

Cille Madeline

25-year-old Sille Madelin lives with her partner and 9-month-old twins in Tallinn.
Now Sille is at home, but she works as a nurse.

Eesti Pagar frozen buns were first opened when the children were so busy that there was not enough time to prepare something tasty and good. One Sunday we were walking in the store and thinking about what to cook for the evening. In the frozen food aisle, I noticed cinnamon rolls and... smoked chicken with chives, which were at a discount. I thought, why not try it. In the evening, when we finally put the children to bed, we made tea and made pies. The room was filled with the pleasant smell of cinnamon, a real idyll quickly and easily. After that we had such pleasant Sunday evenings, we also tried apple-caramel, with meat filling and pies with sausages. No skimping was made on the filling; the pies turn out crispy. Why are these flavors my favorite? Since my grandmother often made meat buns with sausage and cinnamon as a child, it's great to relive those memories. Unfortunately, I have to admit that I don’t bake anything myself, I just don’t have the time. Yes, and skills need to be polished. My grandmother, who makes amazing baked goods, likes frozen puff pastry best. It's easy to take out of the freezer when the appetite strikes.

French pastries has been famous for its excellent taste for decades. Puff pastry buns with custard. Puff pastry was invented back in 1645 by a French pastry chef apprentice. He wanted to make baked goods for his sick father, who was on a diet. He mixed water and flour and rolled it out. Then I remembered that I could add more oil. He simply wrapped the butter in the dough and rolled it until it was melted. He baked bread from the resulting mixture. To his surprise, it turned out to be of an unusual shape and huge size. Later, while working in a famous confectionery shop, this student slightly improved his recipe. He brought Claudius Gela fame and money. He kept the recipe secret for a long time. But fortunately for our generation, this recipe has still reached us.

At home, preparing it takes a very long time. Therefore, ready-made puff pastry, which can be bought in the store, is very popular. It tastes great, and the baked goods are of excellent quality, the main thing is to follow some rules.

Ingredients:

Yeast puff pastry - 1 pack (500g)
Raisins (pre-soaked in cognac) - 200g
Yolk - 1 pc.

For the custard:

Milk - 1 tbsp.
Sugar - 1/2 tbsp.
Flour - 1 tbsp.
Egg - 1 pc.
Vanillin on the tip of a knife

In a separate container, mix egg, sugar and flour.

Stir until smooth

When the milk boils, stirring continuously, pour the resulting mass into it in a thin stream.

Next, also stirring, cook the cream for 5-7 minutes. Leave the finished cream to cool

Thaw the dough first, then roll it out into a layer about 0.5 cm thick.

Grease the dough with cooled cream

Sprinkle generously with raisins

Then roll the roll, pinching the seam

Cut the roll with a sharp (!) knife into pieces about 1.5 cm thick.

Place the workpieces on a greased vegetable oil baking tray

Brush each of them with egg yolk

After the buns have softened a little (10-15 minutes), bake them for 20-25 minutes at a temperature of 200-220°C

Brush the finished French buns with raisins and custard while still hot with syrup (water - sugar - honey in the ratio 1:1:1) for shine.

Bon appetit!

Baking secrets:

Frozen dough must be thawed at room temperature.
You need to roll in one direction.
Cut only with a sharp knife so that the edges do not stick together.
The edges of the baked product should not be greased with egg, otherwise it will not be able to separate.
The dough with the wrapped filling must be pierced with a fork in several places before baking.
The baked product should be placed on a cold baking sheet, you can moisten it with water.
Before you put it in to bake, you need to preheat the oven.
Do not open the oven during baking.

Custard is suitable for many preparations confectionery. The main products for cooking are milk, eggs and sugar. There are many recipes in which to add special taste vanilla, chocolate and other products are added.

In order for the cream to be especially tasty, you need to choose high quality products and adhere to the following tips:

For cooking, use dishes with a double bottom and a wooden spoon.
When stirring, make movements in the form of infinity, so it warms up evenly.
It is better to make the cream in a water bath
The finished cream must be cooled in cold water with ice.
The less milk, the thicker the cream.
Use only yolks, do not add whites.
To add tenderness, rub through a sieve.

Rate the recipe

Hello, dear Grandma Emma! I have been making sweet buns from puff pastry for many years, but I didn’t know that such cheesecakes with custard or, as you call them, buns from puff pastry dough can be made with yeast. I tried it and really liked it. My family and I adore you and Daniela. I cook a lot using your recipes, my husband loves them. He especially likes baked goods puff pastry, and of course, dishes Uzbek cuisine– we used to live in Fergana. On Friday my grandchildren come to see me, I have seven of them - three granddaughters and four grandsons, so I’ll bake puff pastry buns to spoil my grandchildren. Thank you very much for your work, for your recipes, for your kindness. God bless you and your loved ones too. I write and write, I can’t stop, I’m overwhelmed with feelings. Your fan, Inna Petrovna.

My name is Herman. I'm a programmer and don't understand anything about the kitchen. I just wanted to thank you for a good, clean, properly made resource. My wife uses your site often. I only benefit. If you need my help, please contact me, I will be happy to help, free of charge, of course. By the way, my daughter has also recently become interested in cooking and you can’t keep her away from your site. There used to be discos and all that stuff, but now he sits and looks at you. You are wizards, there is nothing to say.

Hello everyone, my name is Irma. I'm a fan of Granny Emma. I really love her style - calm, soulful, languid, but with a hint. All the material is presented in a clear, very literate language; as a foreigner, everything is clear to me. All recipes with photos, I just don’t understand, in photo 13 why custard is from a bag, you can use a spoon. But it doesn't matter. It is important that the puff pastry buns turned out beautiful and, of course, tasty. I will cook these. Of course, I will make my corrections. Thank you.

I’m writing to you because I want to express my admiration for these cheesecakes; we spent the whole day preparing them yesterday. We don’t have such a mixer and an oven, of course we were exhausted. My daughter and I baked for the first time, she is 13 years old. Honestly, I was already tired and didn’t want to eat them. But we tried anyway. They turned out so delicious - we devoured half of them ourselves in the evening, treated some of the neighbors, today I’m going to my mother’s, I’ll take everything that’s left over to her. Next Saturday my daughter and I will bake again, this time it will be faster. Very tasty. Thank you very much for your kindness. Health to you and your family. I'm your fan forever.

Hello! I carefully watched the video and read the recipe with the photo, but I still didn’t understand how to make puff pastry buns. Your other recipes are clear and simple, but this one is just a hassle, roll it up, roll it out, wrap it up, roll it out, put it in the refrigerator, cook the cream, no, this is not for me, I will make buns from puff pastry with jam. I went to the store and bought ready-made dough and jam – everything was ready in 20 minutes. But thank you anyway, I love you very much, but the recipe is not mine, it’s easier for me to prepare.

Hello, Grandma Emma, sorry, I don’t know your middle name. And it’s somehow awkward to call you that, because I myself am already a grandmother, Nina. I bake a lot and have a lot of very good proven recipes in my piggy bank. There are, of course, buns made from puff pastry, but I prepare them differently. I'll try your recipe and report back later. In general, you are doing a very good and necessary job, because even if I find a lot of useful things for myself, you can imagine how important this is for novice housewives. Well done. Sincerely, Grandma Nina.