To find a person who categorically states "I do not like puff pastry pies", you will have to try very hard. Rather, there are those who prefer a certain filling, but others do not recognize. But such a pie is good because you can fill it with anything (from jam to canned fish), and it is prepared easily and quickly, especially if you buy ready-made dough in a store.

Dessert with apples and pears

 

These fruits not only make the cake amazingly delicious, but also fill the kitchen with the fragrant smell of summer. And it’s worth adding a few drops of cognac to the filling, and it will become even more aromatic, gaining a piquant flavor note. To bake this cake from puff pastry, you do not need to look for any special ingredients.

The composition is absolutely available:

  • puff pastry - packaging;
  • a pair of juicy pears and two beautiful apples;
  • fresh testicle;
  • cognac - one table. a spoon;
  • almonds - one table. spoon (can be replaced with walnuts or do without any, if not at hand);
  • sugar - two tables. spoons (if you love the sweeter, measure three to four).

What do we do next?

We process the fruit first.

  1. Apples with my pears, remove the hard core and cut into thin slices.
  2. Pour into a bowl, “catch” cognac and mix thoroughly.

Now we are doing the test.

  1. We roll it out well with a rocking chair.
  2. We cut into two identical pieces (preferably the size of the baking dish).

"Master" the pie.

  1. We shift one part to a baking sheet, oiled.
  2. We place the fruits densely, and sprinkle with nuts and sugar on top (we previously crumbled them in a blender).
  3. We hide all this under the “cover” from the second part of the dough, press it from the edges.
  4. To give an outlet to the air, carefully gnaw the dough with a fork.
  5. Now the cake should cool for 15-20 minutes in the refrigerator.
  6. After it awaits the oven, preheated to 2200С.Smeared with a whipped mixer and sprinkled with sugar, he will spend 25 minutes there.
  7. Now you can get, cool and treat home.

When it’s time to put the pie in the oven, in the test you need to make a few punctures with a fork. This is necessary so that steam does not accumulate inside and does not distort the baking surface.

Taste of Cherry Caramel

If you take large sweet and sour cherries (for example, varieties "Black Large", "Night", "Meeting"), our cake is not only ready soon, but also quickly eaten. Children will certainly resort to "intelligence", feeling the aroma of cherry caramel. And even willingly help.

Cherry puff pastry pie will require certain foods:

  • 150 - 200 grams of cherries;
  • puff pastry (without yeast) - one pack;
  • cane sugar (one table. spoon);
  • a half table. tablespoons of butter;
  • salt (on the tip of a knife);
  • dry rosemary;
  • cinnamon.

We act according to such a plan, step by step.

  1. My cherries and take out the bones.
  2. You can leave the berries whole or halved.
  3. Slightly sweeten them.
  4. We heat the pan, melt the butter.
  5. We put cherries, still sprinkle with sugar, add our cinnamon and rosemary.
  6. About five minutes weary, not forgetting to stir.
  7. We roll out the dough and put it in an oiled baking sheet (you need to make the sides to put the filling inside and lightly make a hole with a fork or knife).
  8. In a hot oven (200C) we send the dough. After five minutes we get it.
  9. In the "dish" of the dough we put our cherries (leveling with the same layer).
  10. Put in the oven again.
  11. After 15 minutes, the treat will be ready (we will orient ourselves on the sides of the dough)

Before putting the cherry filling into the pie (like any other after the heat treatment), it is better to wait until it cools down.

We use fresh berries

In the season of fresh berries, it’s a sin not to use them for baking. Moreover, any are good, both individually - raspberries, blackberries, blueberries and others - and berry assortment. Do not forget about strawberries. Fragrant, sweet - it fits perfectly. The recipe for a puff pastry pie with strawberries (not even a pie, but a real cake) is not at all complicated.

To implement it, you will need:

  • a half-kilogram pack of puff pastry;
  • a glass of fatty (at least 30%) cream;
  • strawberries (two and a half glasses);
  • condensed milk (a whole can).

We proceed as follows.

  1. On a floured work surface, roll out two sheets of dough (up to 2 mm thick).
  2. We divide each into 3-4 squares.
  3. At the bottom of the pan we put special paper on it for 7 to 10 minutes, bake each square.
  4. Using a mixer, turn cream into thick sour cream. Beat the future cream further, introducing condensed milk in a thin stream.
  5. Put the first cake on a flat plate, grease with the resulting cream. Upstairs is a layer of strawberries, then again the dough and cream.
  6. Alternate layers until there are no cakes or berries.
  7. The top and sides of our quick cake are generously covered with cream, decorated with berries and crumbs from the remains of cakes.
  8. After 4-5 hours, which the cake will have to spend in the refrigerator, all the cakes will generously absorb the cream and aroma of fresh strawberries.

With tender peaches

These juicy odorous fruits give any pastry an extraordinary tenderness. Pie pastry pie with peaches is no exception. All family members will enjoy it.

The recipe includes the following ingredients:

  • peaches: two to three pieces;
  • creamy cottage cheese (60 g, room temperature);
  • low-fat (10-15%) sour cream - half a glass;
  • brown sugar (2-3 tablespoons is enough);
  • a sheet of thawed puff pastry.

Let's start manufacturing.

  1. Preheat the oven to a temperature of 200 degrees.
  2. Roll out the dough (you need a thickness of 2 mm and sides 25 to 20 cm).
  3. We cover the baking sheet (it is better to take a large one) with parchment, put the dough on it.
  4. We bend from four sides to get the sides of the centimeter of 2 height. In several places we drill them with a fork. Leave the dough for 10 minutes in the freezer.
  5. Meanwhile, peel and finely chop the peaches.
  6. When the allotted time expires, we take out the dough from the freezer and immediately move it into the oven (for 20 minutes).
  7. While the dough is baking, continue to "conjure." Pour sour cream into a bowl, put cottage cheese and sugar there. Mix in a sweet sauce.
  8. We get the finished cake from the stove. It must be allowed to cool.
  9. Sauce evenly cover the bottom of our cake, put peaches on top.
  10. We immediately set it on the table, politely ask if it is tasty, and listen to praise and thanks.

Before you start baking from puff pastry, you need to defrost it at room temperature: with a higher temperature, it will melt.

Bake the chicken

 

Puff pastry pies are not necessarily sweet. They can be not only a dessert, but also, for example, a second course for lunch, a hearty breakfast or dinner, an excellent treat for guests. One of the options is a chicken run.

To bake it, you will need these products:

  • dough (0.5 kg);
  • water (two large spoons);
  • egg yolk;
  • two chicken thighs (they are juicier than fillets);
  • bulb;
  • potatoes (2-3 pieces);
  • salt;
  • ground pepper;
  • butter).

During cooking, we will follow the instructions.

  1. Meat: wash under the tap, slightly dry. Free from bones, cut into cubes.
  2. Potato and onion: turn the first into cubes, the second cut as small as possible. We clean everything in a deep container.
  3. There, too - chicken, water, salt and spices. Knead the mass well.
  4. Dough: divide into two parts (one should be one third less). Both roll out. We put a large one in a greased baking sheet.
  5. Then the filling line. We have an even layer, departing from the edges 3-4 cm.
  6. We divide the oil into pieces, distribute it to the meat.
  7. The edges of the dough are raised in the form of stenochki, smeared with yolk. We put the second layer upstairs. We cover it with the remains of the yolk.
  8. We send for 40-45 minutes to the oven (it has already been heated to 180C).

Kurnik can bake faster or longer - depends on the thickness of the dough. In order not to burn it, it is better to check it in half an hour (conveniently with a toothpick).

Stuffing with minced meat

 

If you want something more high-calorie and "serious", you can use pork or beef. And to speed up the process and add a dish of juiciness will help not just meat, but minced meat from it (the top of perfection is ground at home).

We collect the components listed in the recipe:

  • a pack of dough (weight 0.5 kg);
  • minced meat (pork, beef or mixed), 350 g;
  • testicles (2 pieces);
  • hard cheese (best “Russian”) and feta cheese - 150 g each;
  • to taste salt and ground pepper;
  • onion head;
  • greenery;
  • sunflower oil (refined).

Step by step cooking:

  1. Turn onions into small crumbs, fry in vegetable oil.
  2. We send minced meat to it, mix, fry. Remove the pan from the stove.
  3. We rub cheese and feta cheese. Add to minced meat.
  4. Drive eggs into the mixture, pour finely chopped greens.
  5. We mix the resulting stuffing well: we need a uniform consistency. Now let it cool down a bit.
  6. The dough is divided into two parts. Roll one thinly, put in a baking sheet with a greased bottom. We bend the sides. We have minced meat inside.
  7. The dough that remains is also carefully rolled out. We close the filling with a thin layer and fasten the edges. In the "cover" we make a neat hole.
  8. By this time, the oven has already heated up to 180 degrees and is waiting for our pie. We put it there for 35-40 minutes.

Only the top of the cooking product is greased with an egg. If you cover the egg and sides, it will not allow the dough to rise.

With mushrooms and cabbage - simple and tasty

Vegetarians are quite happy with such a dish as a pie with cabbage and mushrooms. But everyone else will not refuse it either: thanks to mushrooms, the feeling of hunger will quickly subside.

For such a universal meal you need to stock up:

  • a pack of puff pastry (yeast);
  • cabbage and mushrooms (champignons) - 300 grams is enough;
  • fresh chicken egg;
  • fat milk (half a cup is enough);
  • onion head;
  • pepper and salt;
  • butter and vegetable oil (whatever).

So that lovers of vegetable fillings are satisfied, we will adhere to the plan.

  1. Divide the dough into two pieces.Each roll out a rather thick, about a centimeter, layer.
  2. We put the first part in a baking sheet (its bottom is greased with butter).
  3. Washed and finely chopped mushrooms and onions are fried in a skillet with vegetable oil (all liquid should evaporate). We add. Now let it cool down a bit.
  4. Straw from cabbage is stewed in a separate pan and also cooled.
  5. It is placed on the dough with the bottom layer. Upstairs are mushrooms.
  6. We prepare the sauce for the filling: for this, beat the egg with milk. Pour the vegetables.
  7. We close the second "detail" from the dough. Pinch the edges.
  8. The last step is to put the pastries in the oven (180 degrees) for about forty minutes.

If the crust of the pie is browned, and the toothpick or match, after piercing, remained dry and without any signs of dough, then it is already ready.

Canned Fish Pie

 

Such a culinary miracle is a salvation for those who love fish dishes, but prefer not to bother with fish for a long time. Add to the recipe a filling (consists of eggs and grated cheese), fragrant greens, and will not come off the pie.

We will need:

  • a pound of puff pastry on yeast;
  • canned fish (best saury or sardines);
  • eggs - three things;
  • five potato tubers;
  • grams of one hundred hard cheese;
  • ground pepper and salt.

The cooking procedure involves the following.

  1. Thin potato circles for a short time (about 5 minutes) are boiled in salted boiling water. We drain the water. Let the vegetables cool.
  2. The component of canned food (without sauce) is put in a bowl, knead with a fork.
  3. Pour the eggs into a roomy plate. Salt and beat well. Cheese goes to the company (after a grater with small cells). We mix everything.
  4. The rolled dough is placed in a greased baking dish. We build high walls. At the very bottom - the place of fish, on top - a layer of potatoes.
  5. We pour our filling with egg and cheese dressing. The sides are slightly bent towards the center. Now it's the turn of the oven.
  6. The cake is baked for about 40 minutes with a heat of 180 degrees.

You need to cut puff pastry only with a very sharp knife so that its edges do not wrinkle and do not interfere with cooking.

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