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Sheets in puff pastry

Sheets in puff pastry

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The puff pastry is allowed to thaw.

Onions, carrots and peppers are cleaned and washed. Put the carrot on a small grater, and finely chop the onion and pepper. The larch leaves are washed, wilted and finely chopped.

Mix the meat well with an egg, chopped vegetables and leaves, season with salt and pepper and form meatballs.

Preheat the oven to 180 degrees. Cut a sheet of dough with a round shape or a cup. Place the slices in a tray lined with baking paper. In the middle of each is placed a meatball.

Cut the second sheet of dough into rounds, and in the middle of each one make a hole big enough to fit the meatballs. Place over the meatballs and press on the edges to stick the dough well.

Beat the remaining egg well and grease the slices with a brush, then sprinkle with sesame seeds.

Place in the hot oven for approx. 25-30 minutes, until they grow and brown.

Christmas appetizers 2019. 7. Light appetizer with tortellini pasta

Christmas appetizers 2019. ingredients:

Cheese-flavored tortellini (cooked according to the instructions on the package)
dressing italian
a few cherry tomatoes
a few pitted cars
diced cheese
6 skewer sticks

Christmas appetizers 2019. Method of preparation:

Put tortellini in the dressing room and put the dish in the fridge overnight. The next day, stick pasta, olives, halved tomatoes and cheese in the skewer. You can add other ingredients, according to your preferences.

Meatballs in dough

Saute in a little hot oil, onion and mushrooms until soft and the juice left by the mushrooms is low. Set aside and leave to cool.
Pass them through the meat grinder together with the garlic and meat.

Add eggs, greens, season with salt, pepper and mix well.
Take 1 tablespoon of the composition obtained and form balls with a wet hand, which you flatten a little.
Place them in a tray lined with baking paper.

Bake in the hot oven for about 30 minutes, at 180 degrees or until the meatballs are cooked and nicely browned. Remove to a grill and leave to cool.
Meanwhile, thaw the puff pastry. Cut it into squares.

Dress each meatball in dough, close tightly by pressing and place them in a tray lined with baking paper. Grease with yolk.
Put in the preheated oven, for about 25-35 minutes, at 180 degrees or until the dough is done and nicely browned.

Serve as an appetizer while they are warm, but they are just as good and cold.
They can be taken as a package at work.

Mix the minced meat with the egg, grated Parmesan cheese, breadcrumbs, parsley, salt and pepper.

Mix the composition and form small meatballs.

In a deep frying pan, heat 4-5 tablespoons of olive oil and place the meatballs.

And then add the chopped onion.

After a minute, add the glass of soup.

Let it boil for about 10 minutes over medium heat until the soup is reduced by half. At this point add the diced tomatoes and cook for a few more minutes.

When the sauce has dropped, add the garlic powder, season with salt and pepper and cook for another minute.
At the end we add the fresh or dried basil.

We can serve it with mashed potatoes, natural potatoes, boiled rice or simple.

Good job and good appetite!

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Easter recipes - puff pastry

Every housewife has prepared drob, but this is a special recipe that will look great on the festive table in every house somewhere to be prepared.

For a truly special meal, puff pastry can be the ideal choice. What's more, it's ready for 130 minutes: one hour for cooking and the rest for baking.

A housewife needs 500 grams of lamb organs, 6 eggs, 5 peppercorns, a bay leaf, 2 bundles of green onions, 2 boiled carrots, 3 donuts & vinegar icircn, 2 boiled eggs, 1 raw egg, one bundle of green parsley, allspice, oregano, salt, ground pepper and 500 grams of frozen puff pastry dough.

The well-washed organs are boiled in cold water together with a few peppercorns and a bay leaf for 35-49 minutes. Separately, the cleaned carrots are boiled in salted water, and in another bowl, the two eggs, informs

After the entrails have boiled, they are left to cool, then they are passed through the robot or chopped finely, depending on everyone's preferences.

In a bowl, place the minced meat, along with the parsley, chopped green onions, finely chopped carrots and donuts and mix well. Then add the beaten eggs, crushed allspice, oregano, salt, pepper and mix well.

The previously thawed puff pastry is unwrapped on the flour-coated work table, then transferred to the greased tray lined with a little flour. Pour half of the drob composition on top, put the two boiled eggs and pour the rest of the meat mixture.

The composition is covered with puff pastry, greased with egg and put the tray in the preheated oven for 30 minutes. Once baked, remove the dough from the oven and leave to cool in the form. When it is completely cold, take it out of the pan, slice it and serve it.

Jimmy Dean Delights Eggwich could be your new favorite Keto

From croissant sandwiches with eggs, cheese and sausages to ham stuffed with ham, Jimmy Dean’s is not known exactly for serving a healthy breakfast. But thanks to the latest low-carb keto dietary trends, Jimmy gives people exactly what they want. Enter: Jimmy Dean Delights Eggwiches. These new breadless sandwiches reduce the amount of carbohydrates that widen the waist using egg meatballs instead.

Microwave meals are available in three different varieties, including broccoli and cheese. Bacon spinach, caramelized onions and parmesan and ham, bell peppers, mushrooms, bacon and onions. Our choice: ham, bell peppers, mushrooms, bacon and onions. This savory breakfast contains high-fiber vegetables, with the heart of cold cuts and turkey cheeses, for a satisfying breakfast that you can put in the microwave and go. At 280 calories, 17 grams of fat and 13 grams of protein, you will fill without too much guilt.

And if you're in the keto, we recommend bacon, spinach, caramelized onions and parmesan. Provides 14 grams of protein and 19 grams of fat with just 6 net carbs - perfect for maintaining ketosis and energizing you to start your day. However, because these meals are at the height of the sodium spectrum, we recommend that you take the bread without bread with a glass of water. And if you usually enjoy breakfast with coffee, enjoy it black or with some unsweetened almond milk to keep the number of carbohydrates low in sugar without sugar or artificial sweeteners. For more microwave breakfast ideas, check out America's Top 46 Frozen Foods.


Foitajul (French dough) is a pastry product originating in France, invented in the seventeenth century by Claudius Gele, a pastry assistant, who having a sick father and in need of a diet his son decided to prepare a more bread. special from a dough made of flour, butter, vinegar, salt and water which he folded and rolled 10 times, then baked. To his surprise, the resulting bread had a shape, size and taste different from the usual one. [2]

Dough Change

  • Puff pastry is a dough whose composition comprises two basic components: flour and semi-solid fat
  • The fragility of the dough and the stratification of the sheets is ensured by the use of very good quality raw materials and by respecting the succession of the technological phases.
  • The dough is loosened under the pressure of water vapor, which is formed during baking by evaporating the embedded water during the kneading process.
  • The puff pastry is an unleavened dough
  • Detachment of the dough after baking in overlapping sheets of dough together with lipids from the fat used in the preparation generates a high energy value, for this reason, the puff pastry is combined with foods or semi-preparations rich in protein, vitamins and minerals (cheese, cream, fresh fruit) to provide the body with the necessary nutrients.

Raw materials Modification

  • The flour used must have a high degree of extraction of 30% and a wet gluten content between 24 −32%, which must be well bound, elastic and light in color. The physico-chemical properties of flour color, smell, taste, fineness, moisture, acidity directly influence its technological properties
  • The fat is used in the same proportion as the flour. The fat used must have a normal moisture content of not more than 30% and a corresponding fat content of 70%.
  • The salt added to the dough in accordance with the manufacturing recipe determines: improving the taste, fixing the color, when using egg yolk, increasing the absorption power of gluten, the influence of the elasticity of the dough. The absence of salt can worsen the characteristics of the puff pastry, the finished products being insufficiently developed, with small volume, have a pale, unroasted shell, flattened appearance and unpleasant, nonspecific taste.
  • Vinegar is added to increase the viscosity of the dough. Its lack in the composition of the dough changes the rheological properties of the dough, the dough can be shaped or rolled harder, and the sensory characteristics of the finished products are negatively influenced.
  • The water used has a special role in the composition of the foil: it ensures the formation of the dough through the process of hydration of the starch and proteins in the flour, favors the loosening process and the detachment and sheets. It is recommended to use cold water to prepare the dough, at a temperature of 6−8 ° C. The amount of water used is conditioned by the quality of the flour. The better the quality of the flour, with a high degree of maturity and low humidity, the more water it needs, which ultimately influences the detachment of the foil into sheets.

Preparation Change

Preparatory operations apply to each raw material, which is included in the manufacturing recipe. The flour is sifted, the salt is solubilized together with water and vinegar. The fat is tempered and greased. Dosing and preparatory operations can be performed mechanically or automated depending on the equipment of the foil manufacturing line.

Dosing of raw materials is done by weighing and measuring. The higher the capacity of the technology line, the more the automated system is practiced.

Specific to this type of dough is the preparation method, by folding (turning) in several layers, resulting in the sheets that will unfold after baking. The rounds will be made according to the assortment to be prepared from the foil, so for the pies there will be fewer rounds and for the pie sheets, the rounds will increase. It is recommended to work cold and fast so that the butter retains its consistency. Between the folding operations of the dough, the foils will be kept cold, on an ice bed or in the refrigerator. [3] The preparation of the dough is obtained by mixing the components of the recipe, previously prepared: flour, salt solution with vinegar.

Kneading Change

Kneading is done in order to homogenize and obtain a dough of hard, viscous consistency. The kneading operation is performed with mixers of different capacities, from 10 to 50 liters, depending on the dough manufacturing batch, technological equipment with semi-automatic or automatic operation. Mixers or kneaders with semi-automatic operation allow the dough to be mixed in two stages. The first type allows the mixing of the components of the recipe at low speed and ends at the observation of the operator, who serves the machine, in the second time the actual kneading takes place to obtain a consistent and homogeneous dough. The automatic mixers are equipped with automatic systems for changing the kneading speed, the speed of the kneading arm when changing the consistency or viscosity of the dough. [4]

Split Change

After preparing the dough, it is divided into pieces of maximum 1 kg, to facilitate the rolling process, later. The divided dough is shaped into round shapes by manual modeling. The modeling of the dough is done in order to facilitate further processing. The notch is made on the surface with the help of a knife, making an X-shaped notch. The dough is covered with a damp gauze to avoid drying on the surface and left to rest (rest the dough). Splitting and modeling operations can be performed mechanically or automated depending on the capacity of the foil manufacturing line.

The rest of the dough is practiced in order to improve the rheological properties of the dough, by relaxing the gluten skeleton, which has undergone changes in kneading and division. The operation lasts 20−30 minutes until the dough yields slightly to stretching. The preparation of the foil differs depending on the moment of obtaining the finished product. Thus, the prepared sheet from one day to the next is prepared in the form of a dough of strong consistency, being necessary to maintain the elasticity of the dough for a longer period, thus preserving the shape and final appearance of the preparation. The dough of hard consistency is obtained by using a small amount of water.

If the use of the sheet is done in a very short time, the dough can be prepared with a larger amount of water, a softer consistency is obtained, it becomes elastic in a short time and can be easily processed. The use of large amounts of water can adversely affect the quality of the dough, the products obtained, having a flattened, unpleasant appearance.

Roll out the dough into a diamond shape, leaving the middle thicker. Place the fat on top, which must have the same consistency as the dough.

Speed ​​Change

Rolling or rolling the dough that has a high fat content is done by lightly pressing with the meringue, to distribute the fat evenly inside the dough, during which time it thins. It is then spread with the shit or inserted in the rolling mill or in the puff pastry machine, until the thickness of 1 cm is ensured. The obtained sheet is brushed on the surface to remove the excess flour used for stretching and folded in four, thus performing the first turning. Leave to cool for at least 30 minutes at 0… 4 ° C, then repeat the stretching and folding operation three more times at 30-minute intervals, so that each sheet is stretched 4 times. and folded each time into four.

Packaging Change

The corners of the previously formed rhombus fold in opposite directions, covering the fat without leaving uncovered portions. The portioning is done in different forms depending on the preparation to be obtained, by cutting with sharp devices or with the knife heated in a flame in classical technology. As modern cutting devices are used simple or parallel-mounted stainless steel rollers, shreds with cutting discs used to obtain salts, 10 or 15 cm rolls for lacing the lids applied on the surface of foil products, stainless steel discs for cutting shaped horns of triangle, for croissant horns. The use of these devices allows to obtain uniform products, of constant size, facilitates the work of the operator and streamlines the production process.

Modeling Modification

The modeling of the finished products is done manually, depending on the nature of the preparation, then placed directly on the tray sprinkled with cold water. Spraying the tray with cold water aims to: speed up the process of detachment into sheets, maintaining the size of the dishes. Portioning is done in different forms depending on the preparation to be obtained, by cutting with sharp devices or with the knife heated in the flame (in classical technology). As modern cutting devices are used simple or parallel-mounted stainless steel rollers, shreds with cutting discs used to obtain salts, 10 or 15 cm rolls for lacing the lids applied on the surface of foil products, stainless steel discs for cutting shaped horns of triangle, for croissant horns [5]. The use of these devices allows to obtain uniform products, of constant size, facilitates the work of the operator and streamlines the production process.

Baking Change

The oven, when introducing the preparation, must be hot so that the butter remains in the crust, following that after the dough has increased, the heat intensity will be reduced. A quality dough must be well raised and spread in as many sheets (thin). Butter can be replaced with margarine. [6]

Apples in puff pastry

If the apple pie was the fastest and most handy baked dessert & # 8211 even for those who aren't good at cooking - it's time to be dethroned. And what better dessert could do that than one derived from it? It's perfect for summer days, when you don't want to linger too long over the hot stove.

In a small bowl, mix the brown sugar with the rest of the spices. Melt the butter in a bain marie and pour it into a flat-bottomed bowl. Cut the apple into 8 equal slices. Put the slices in butter. Spread some flour on the wooden bottom so that your dough doesn't stick. Cut 8 triangles out of the dough. Grease them with melted butter. Sprinkle the mixture of sugar and spices on each triangle, covering the entire surface. Then the ground nuts. Put a slice of apple on the wide side of the dough. slowly roll each slice. Grease a pan with butter and then place the & # 8222 croissants & # 8221 formed on it. If you still have spices, sprinkle them (if you want, of course) on top.

Bake on high heat (almost 200 degrees Celsius, top step) for 6-12 minutes or until you see that your rolls have risen and browned on top.

Meatballs wrapped in puff pastry - a phenomenal snack with a minimum of ingredients!

Surprise your guests with an original, very tasty and good-looking snack. The meatballs are given through cheese and wrapped in thin strips of dough, they are very delicious, chic and juicy inside. These appetizing meatballs will beautify even the most refined meal. Serve them with salad or fresh vegetables!


- sesame seeds (for sprinkling)

Method of preparation

1. Add to the minced meat: chopped onion, crushed garlic, egg white, salt and pepper to taste.

2. Mix the filling until smooth. You can use any kind of meat.

3. Cut the dough into strips about 1 cm wide.

4. Form balls from the meat filling and sprinkle with grated cheese.

5. Wrap the balls with dough like a ball of thread.

6. Place the balls on a pan greased with butter, grease them on top with egg yolk and sprinkle with sesame seeds.

7. Bake the balls at 180 degrees until golden brown. Serve the balls with vegetables.

Watch how to prepare the balls in the video below.

Team Bucă wishes you good appetite with your loved ones!

The simplest and fastest homemade puff pastry recipe!

Team Bucă offers you a very simple puff pastry recipe, which is prepared in just 10 minutes. The dough is very tasty and airy and can be used to prepare tarts, pizza, cakes and pies. The dough is very elastic and absolutely fantastic, it is easy to shape, delicious and incredibly good!


Method of preparation

1. Melt the butter and let it cool until warm.

2. Meanwhile, beat the egg with salt and sugar (you can omit the sugar), add a glass of hot water and mix well.

3. Add the melted butter to the dough, mix and gradually add the flour.

4. Put enough flour so that you get an elastic dough, a little greasy and does not stick to your hands. It is a real pleasure to work with this dough.

5. The puff pastry is ready. If you have time you can put it in the fridge for 30 minutes, after which you can create culinary masterpieces.

Note: the dough keeps very well in the freezer, and the products obtained are simply delicious.


  1. Goltikinos


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  6. Shaundre

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