Puff pastry is good for sweet and savory pastries. It also makes delicious puff cakes. We offer you to get acquainted with the simplest versions of desserts, which even a novice culinary specialist will easily perform.

Puff pastry Napoleon cake

Napoleon is a gentle and simple dessert that is easy to make with your own hands:

  • egg yolks - 5 units;
  • puff pastry without yeast - 1 ½ kg;
  • sugar - 400 g;
  • flour - 250 g;
  • milk - 1 l 200 ml;
  • vanilla sugar - 1 tsp;
  • cognac - 10 ml;
  • walnuts - 200 g.

Cooking process:

  1. Defrost the dough.
  2. Boil milk for the cream and cool. Mix the flour with sugar and yolks, add cognac and mix. Pour milk, mix thoroughly until smooth and put on low heat. Constantly stirring with a spoon, boil the cream until thickened. Cool.
  3. Sprinkle the table with flour, roll out a layer of dough and cut into approximately the same 5 - 6 parts.
  4. Bake cakes. To do this, put one layer on a baking sheet with baking paper, bake for 10 minutes, then turn it on the other side and bake the same amount. Perform an operation with each layer. If the scraps remain - bake them, grind into crumbs and use to sprinkle the cake.
  5. Nuts should also be chopped.
  6. Cut the cakes lengthwise into 2 parts when they cool.
  7. Layered them with cream, sprinkling it with nuts. Allow impregnation of the confectionery design for at least half an hour.

When the dessert becomes soft, you can trim the bumps along its edges. After that, the puff pastry cake must be removed in the refrigerator for solidification.

A simple recipe in a pan

Korzhi:

  • 1 can of condensed milk;
  • egg;
  • ½ tsp soda;
  • 1 tbsp. l vinegar
  • 3 tbsp. l flour.

Cream:

  • 750 ml of milk;
  • 4 tbsp. l flour;
  • 1 ½ tbsp. l Sahara;
  • 2 eggs;
  • packaging of butter fatty oil.

Test preparation:

  1. Redeem soda in vinegar and pour into a bowl. Beat the egg and shake the composition with a fork. Put condensed milk to it and mix again.
  2. Sift the flour to the workpiece and knead the dough. It will turn out soft, gentle and almost not sticky to the hands.
  3. Divide it into 8 - 10 identical parts and roll it into layers up to 3 mm thick. The size of the blanks should be suitable for the bottom of the pan, in which they need to be fried without oil for a couple of minutes on each side.
  4. To make the cake smooth, fold the cakes in a stack and cut them to the diameter of the selected lid or plate. The best option is the split form. Trim finely chopped.

The next step is the cream:

  1. Beat eggs, flour and sugar until a mushy state.
  2. Pour milk into the resulting composition and stir.
  3. We put the mass on a slow fire and stir as soon as it starts to heat up.
  4. When the cream thickens, put the butter and stir, helping it to melt.

Cream and cakes are ready, it remains only to collect the cake.

  1. To do this, put the cake in a detachable form, pour a little cream. We repeat the procedure until the workpiece is over. In the process you need to press them a little.
  2. Sprinkle crumbs on top of the cake.
  3. We send it to the refrigerator for 2 - 3 hours.

To prevent the dessert from deforming during extraction, draw a thin knife along the edge of the mold, separating it. Next, open and remove the form.

On a note. There are a lot of creams from the specified amount of ingredients, so each cake can be densely watered with it. Saving on impregnation is not worth it, otherwise the dessert will turn out dry.

Whip chocolate dessert

  • 400 g puff pastry;
  • 1 yolk;
  • 1 can of finished chocolate mousse;
  • 50 g of powdered sugar;
  • 100 g of chocolate without additives;
  • 250 ml of milk.

Roll out 2 layers, grease with yolk and bake in the oven until golden.

On 1 cake we squeeze the mousse, giving it the shape of flowers, snails or any other. Cover with a second cake.

In a stewpan, melt chocolate with milk. Fill the cake with icing and put in the refrigerator for 2 - 3 hours.

Layer cake Log with condensed milk

Cake "Log" with condensed milk - a simple and favorite treat for sweet tooth:

  • 1 can of condensed milk;
  • half a pack of oil;
  • 450 g shop yeast puff pastry.

Training:

  1. Thaw the dough, roll out and cut into strips approximately 2 - 3 cm thick. Put them on a baking sheet and bake at 200 degrees for 15 to 20 minutes.
  2. Beat butter with condensed milk.
  3. We put the film in several layers on the table - with its help we will form a “log”.
  4. We spread the finished plates next to them (approximately 4-6 pieces) and cover them with a thick layer of cream. We place a few more plates on top, draw up the cream layer again, and continue until the products run out.
  5. Then we close everything with wood with one edge of the film, with the second - wrap the cake as tightly as possible so that it solidifies and does not fall apart when sliced.

We leave dessert, like the others, overnight in the refrigerator.

"Monastery hut" from puff pastry

  • 500 g of puff pastry;
  • 2 tbsp. seedless cherry berries;
  • 500 g of sour cream at least 30% fat;
  • 1 tbsp. powdered sugar.

Simple cooking:

  1. Defrost the dough and cut into 15 rectangular pieces, each roll out.
  2. We lay the berries on the obtained blanks and glue the edges to get oblong tubules filled with berry filling.
  3. We bake the tubes at 200 degrees. Time does not need much - 15 - 20 minutes is enough. After, take them out of the oven and cool.
  4. It remains to prepare the cream, whipping the sour cream and powder.
  5. We put 5 tubes on a flat plate, pour them with cream. The next layer is 4 tubes and cream again. We continue to lay out the layers, each time using 1 strip less. The result is a slide resembling a monastic hut from bars. Cover the dessert with the rest of the cream.

The cake should be left in the cold for several hours, and sprinkled with almond chips or crumbs of baked dough before serving.

On a note. Instead of cherries, in such a dessert you can put pieces of dried fruit or jam.

Quick baking with curd cream

  • puff pastry sheet;
  • 250 g of cottage cheese;
  • 3 eggs;
  • 100 g of cream of any fat content;
  • 5 tbsp. l Sahara;
  • vanillin;
  • 1 tsp baking powder;
  • 1 tbsp. l flour.

The preparation of the cake is as follows:

  1. Roll out the dough sheet a little and put in a baking dish so that it covers the bottom and walls.
  2. Using a blender, mix the cottage cheese with eggs, cream and other ingredients.
  3. Pour the filling over the dough. The edges of the workpiece can be slightly tucked into the filling.
  4. It remains to bake a cake at 180 degrees until a rosy hue appears.

On a note. On top of the filling before baking, you can spread the slices of fruit or sprinkle it with cinnamon.

With custard

For homemade puff pastry:

  • 250 g of flour;
  • 200 g margarine;
  • 1 yolk;
  • ¼ tsp salts;
  • 2 tsp vinegar
  • 100 ml of ice water.

For cream:

  • 350 ml of milk;
  • 100 g of sugar;
  • 30 g of oil;
  • a pinch of salt;
  • 2 tsp vanilla sugar;
  • 30 g of flour;
  • 2 eggs.

Preparation of the test:

  1. In a glass, mix the yolk, salt, vinegar and water. Beat well until smooth. We put the workpiece in the refrigerator.
  2. Meanwhile, we sift the flour and three margarine into it on the working surface. To make it easier to grind, from time to time it is recommended to roll a bar in flour.
  3. Grind margarine chips with flour manually.
  4. We collect the mass of the slide. We take the workpiece from the refrigerator and water the slide, manually kneading the dough. Strong kneading is not necessary - just mix the ingredients together.
  5. We collect the lump in a bag, squeeze it well, releasing all possible air, and put it in the refrigerator for a couple of hours, or better at night.
  6. Roll out the dough. Its thickness should be about 3 mm, and the size should be 40 cm by 35 cm (+/– 3 cm). We cut it into 8 identical rectangles. Spread them on a baking sheet.

Cream for puff cake:

  1. We put the dry ingredients in a bowl, mix and then pour in a third of the milk and eggs. Beat with a whisk.
  2. In a saucepan, heat the milk and butter and almost bring to a boil. Let cool and pour in it a trickle of egg and milk. Products should not be hot, otherwise the egg may curl. During the infusion, stir the composition with a whisk.
  3. We put the stewpan back to a slow fire and cook the cream until thickened. Be sure to stir so that it does not start to burn. The cream should resemble homemade sour cream in consistency.

Next, collect puffs:

  1. Put the frozen cream in a pastry bag and make strips on the dough plates in the middle.
  2. Grease one edge of the plates with yolk and glue it with the second. We make small cuts on top of the workpiece and grease them with yolk.
  3. Bake at 190 - 210ºС for 20 - 25 minutes.

Millefeuille with a lemon layer

  • puff pastry - 450 - 500 g;
  • milk - 250 ml;
  • yolk - 2 units;
  • sugar - 80 g;
  • flour - 80 g;
  • lemon zest - with 1 lemon fruit;
  • favorite fresh fruits and berries - 100 g;
  • mint leaves for decoration (optional).

Cooking Millefeuille:

  1. To create a cream, beat the yolks and sugar. Heat the milk a little and pour into the sweet mass. Pour the zest and mix well. Sift the flour and mix everything with a spatula. Boil a little until thick, stirring constantly. Refrigerate and refrigerate.
  2. Roll the dough thinly (up to 3-5 mm) and cut into the same rectangles / squares as you like. Arrange the blanks on a baking sheet, sprinkle with powder and bake for 10 minutes until golden brown. Take out, let them cool.
  3. Put the cream stripes or roses on ⅔ plates with a pastry bag. Fold 2 plates with cream and cover the structure with an empty blank from above. Slices of fresh fruit can be laid out on the surface of the dessert.

Chisel - Chisel

Dough:

  • 3 tbsp. flour;
  • 300 g margarine;
  • ¾ Art. water;
  • ½ tsp salts;
  • 1 tsp vinegar
  • ¼ tsp citric acid.

Cream:

  • ¾ Art. flour;
  • 1 ½ tbsp. Sahara;
  • 4 eggs;
  • 750 ml of milk;
  • 200 g of oil;
  • vanillin.

This cake is a variation of the well-known Napoleon.The dough is done the same way, but the cream is the difference from the classic dessert of the Soviet era.

  1. Beat the yolks with half the right amount of sugar until a light shade appears.
  2. ⅔ Heat the prepared milk a little.
  3. Pour the remaining liquid into the yolks and mix well.
  4. Sift the flour into this composition, stir, and then gradually pour the warm milk and thoroughly beat the resulting mass.
  5. Put the cream in a water bath and cook until thickened. After, leave to cool.
  6. Beat proteins with sugar residues until peaks appear. Put in a water bath to warm up a little, but not much, otherwise the proteins will cook.
  7. Introduce soft butter into the custard and beat. Stir with proteins.

It remains to layer the finished cakes with a wonderful cream, let the cake soak and decorate to your liking.

“Lazy” dessert with berries

  • 300 g puff pastry;
  • 1 tbsp. l Sahara;
  • 1 yolk;
  • 1 tbsp. berries;
  • 1 tbsp. l corn starch;
  • powdered sugar.

Cooking:

  1. Defrost berries in a saucepan, over low heat, mix them with sugar and starch. Warm until sweet sand dissolves.
  2. Roll out the dough and cut into squares. You can form roses or just push the middle a little with a glass.
  3. Put in the center of the berry.
  4. Grease the dough with yolk.
  5. Bake dessert at 200ºC for 25 minutes.
    Sprinkle puffs with powdered sugar before serving.

Puff pastry with chicken

  • 500 g of puff pastry;
  • 500 g chicken fillet;
  • 1 onion;
  • 1 tsp mustard;
  • 40 g of oil;
  • salt pepper.

Step by step cooking:

  1. Rinse the fillet, cut into cubes. Peel and finely chop the onion. Stir the meat with onions and spices, leave to marinate.
  2. Defrost the dough, roll out, cut into squares.
  3. In the center of the squares put a spoonful of the filling with a small piece of butter. Grease the edges with yolk and glue with envelopes. Top up with yolk for golden brown.
  4. Fold envelopes on a baking sheet and bake at 200ºС for about a third of an hour.

Puffs and puff cakes are a great option for homemade baking, which does not require preparation time or special skills. Do not deny yourself the pleasure to please loved ones and enjoy a delicious, but at the same time, a simple dessert.

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