Wonderful "flowers" are easy to prepare and incredibly tasty, they can be easily prepared for dessert. To save time, you can buy ready-made puff pastry.
It is necessary
- For puff pastry:
- - 350 g flour (for kneading dough);
- - 100 g of flour (for adding);
- - 250 g margarine (1 pack);
- - 120 ml of water;
- - 2 pcs. eggs;
- - 1 tbsp. a spoonful of vodka;
- - 1 tbsp. a spoonful of vinegar (not full);
- - 0.5 teaspoons of salt;
- For filling:
- - raisins (dried apricots, prunes);
- For decoration:
- - fresh berries;
- - chocolate bar;
Instructions
Step 1
To prepare yeast-free puff pastry: sift the flour, making a hole, pour in 2 eggs, mix everything slightly.
Add salt, vodka, vinegar to the resulting mass. Having mixed everything, gradually add water at room temperature. Knead the dough.
The puff pastry should not be too steep, but elastic and well behind the hands.
Let the dough sit in a plastic bag for 20-30 minutes.
Having laid out the rested puff pastry, roll it out of the bag into a flat cake 8-10 mm thick.
Put softened margarine in the middle of the cake, having previously formed it into a rectangular cake, roll the dough with an envelope.
Step 2
After adding flour, roll it out again, roll it up into an envelope, put it in a plastic bag and refrigerate for 20-30 minutes.
Then take the dough out of the refrigerator and roll it out. This procedure must be repeated 3 times.
Before using for baking, the puff pastry should lie in the refrigerator for about 10 hours.
Step 3
Make "flowers" from the finished puff pastry: roll out the dough 0.5 cm thick, cut out round cakes, in the center of which put the filling raisins (dried apricots, prunes).
Form an asterisk from each cake. Cut each ray of the star with scissors before reaching the center and move it to the side. Fold the upper rays of the star to the center. Received "flowers", grease with an egg and let them stand.
Step 4
Deep-fry the flowers.
Before serving, in the middle of each flower, put a berry, jam or draw patterns with melted chocolate using a syringe.
