These sweet puff pastries are perfect for a cozy homemade tea party. In modern home cooking, such a dessert is distinguished not only by its pleasant taste and texture, but also by its ease of preparation. Buy ready-made dough and bake puffs with different fillings as you like, for example, make simple tongues, pear squares or poppy seed rolls.
A simple recipe for sweet puff pastry pastries: tongues with sugar
Ingredients:
- 500 g of yeast-free puff pastry;
-1 chicken egg;
- 4 tablespoons Sahara;
- flour;
- vegetable oil.
Leave the frozen puff pastry at room temperature for 30-40 minutes. Flour the table and roll out the dough layers to a thickness of 5-7 mm. Cut them into equal rectangles or diamonds and place them on a greased baking sheet, 2 cm apart.
Preheat oven to 180oC. Beat the egg with a whisk and lightly brush over each puff pastry bite with a cooking brush. Pierce them with a fork or toothpick in several places to prevent swelling during cooking, sprinkle with sugar and bake for 15 minutes until golden brown.
Pear puffs
Ingredients:
- 500 g yeast puff pastry;
- 4 pears;
- 4 walnuts;
-1/2 tsp cinnamon;
- 2 tbsp. icing sugar.
Peel the pears, cut them lengthwise into two even, equal pieces and carefully cut the cores. Cut each of them from the convex side to the middle of the thickness. Cut the defrosted dough into 8 squares, put half a walnut kernel on them, cover with a pear and press lightly. Line a baking sheet with parchment and transfer the puffs to it. Bake them for 15-20 minutes at 200oC, then sprinkle with cinnamon and powdered sugar.
Puff rolls with poppy seeds
Ingredients:
- 500 g of yeast-free puff pastry;
- 2 chicken egg yolks;
- 2 tbsp. poppy;
- 2 tbsp. Sahara;
- 1/2 l of water for cooking + 100 ml for syrup.
Remove the dough from the freezer. Pour the poppy seeds into a fine mesh sieve, rinse under running water, transfer to a metal heat-resistant dish, cover with water and put on medium heat. Cook it, stirring, for 5 minutes, then remove from the stove and let it brew for 10 minutes under the lid. Throw it back on a sieve, wait for all the liquid to drain, then add 1 tbsp. sugar in a deep bowl and mix thoroughly.
Boil 100 ml of water in a small saucepan or saucepan and completely dissolve the remaining sugar in it. Cut the thawed dough into 2 rectangles and roll out thinly. Densely spread syrup on each layer, cover generously with the poppy filling, roll into rolls and cut across into 2-3 pieces.
Arrange the sweet puff poppy seed buns on a drizzled baking sheet and brush with yolk. Bake them for 20-30 minutes, until lightly browned. Cool the baked goods before transferring to the platter.
