How to cook a pie from a batterless puff pastry?

The success of any pie depends not only on Quantity and quality of the filling, but also on the type of dough used in the preparation of the product. As an alternative to buns and pies, try baking a pie of a batterless puff pastry. Moreover, there are a lot of options for filling it. Below are the most popular and simple recipes.

How to cook a puff pastry for pie?

The process of preparing puff pastry without yeast is laborious enough and takes 2 to 3 hours. That's why few housewives decide to do it themselves, but most often they buy ready-made semifinished products in a store. But if you want to prepare this dough yourself, you can start right now.

For this, in a bowl, sift the flour (2 cups) and make a groove in it. Combine a beaten egg (1 small or egg yolk), water (160 ml), salt (¾ tsp), vinegar (1 tablespoon) in a separate container. The resulting liquid mass should be poured into the groove and kneaded with an elastic dough. After this, it should be wrapped in a film and left in the refrigerator for at least half an hour.

Now you need to prepare the oil, mixing in it flour (2 tablespoons) and forming a square from it. The temperature of the dough and oil should be the same. After that, get the dough from the refrigerator, roll it in the form of a square, but in size it is 2 times larger than the oil piece. Put the prepared oil in the center of the square, and wrap the edges with an envelope. After that, they need to be plugged and you can start rolling out "from yourself."

When you get a rectangle 15 mm thick, adze folded three times (from right to left), cover with a film and sent to the refrigerator for 30 minutes. The cooled dough is rolled and folded in an analogous sequence 3 more times. Do not forget to cool it for 20 minutes. Unfold the previously prepared dough is no longer necessary, and each time start rolling out to a thickness of 15 mm directly over it. Thus, the necessary layering is formed.

Secrets of cooking pies made of puff pastry

It does not matter which flaky yeast dough is used to make a pie, home or ready-made. To bake turned out successful, it is necessary to adhere to some secrets of work.

1. Before you put the shape with the cake in the oven, you must make punctures on the surface of the dough. This will ensure the steam out, the product will be baked evenly, and the surface of the cake will remain flat, without characteristic bubbles.
2. Cover the whipped yolk before baking, only the top surface of the dough, and not the sides. Otherwise, the pie from the lean-dough puff test will not rise well enough.
3. In addition, the grease baking mold should not be lubricated, since there is a lot of oil in the puff pastry, part of which is heated during cooking and remains on the baking tray.
4. The optimum temperature for making this cake is 200 degrees. If the temperature is set below this value, then the oil will simply leak out of the dough. The cake will turn out to be dry and not large enough.
5. Ready-made puff pastry (semi-finished product) must be defrosted only on the bottom shelf of the refrigerator. To do this, it must be moved from the freezer beforehand. Defrosting the dough in a room, in the warmth or using a microwave oven is strictly not recommended.

Apple pie recipe from puff pastry

This is the easiest apple pie from all existing. The preparation time for baking is no more than 10 minutes, and after a quarter of an hour it can be served to the table with a vanilla ice cream ball.

First you need to heat the oven to 210 degrees. Then roll out a sheet of puff pastry and put it on a baking sheet with baking paper. On top, distribute the sliced apple (peeled and peeled) and sprinkle with a mixture of brown sugar (½ cup) and cinnamon (¼ tsp). After that, the pie from the puff-free batter can be sent to the oven. After 15 minutes it will be ready.

Apple strudel made of puff pastry

The classic strudel with apples is made from thin and crispy dough filo. But the puff pastry also produces a very tasty and easy-to-serve apple pie.

Puff kneaded dough can be prepared by yourself on the above recipe or buy a ready-made semi-finished product in the store. For a small strudel with apples you need 1 layer of dough.

To make the filling, heat the butter in a saucepan (50 g), add a large apple (without skin), sugar powder (2 tablespoons), a handful of raisins (pre-soak in warm water), seeds of vanilla pod and cinnamon (¼ H. Of a spoon). Boil the apple mass for 5 minutes, then remove the stewpan from the stove. When the filling cools, it should be laid out on the rolled out dough in the center. On both sides of the apple mass, make incisions. Now the edge of the dough should be put on top of the filling and beautifully decorated. Lubricate the cake with yolk and send it to the oven for 35 minutes (180 degrees).

Fast pie made of puff pastry with homemade jam

Quick and delicious pastries for tea can be made from jam. Many housewives prepare an apple pie for the arrival of unexpected guests. The puffed, batterless dough for it is rolled into a thin layer, and the small pieces of apples pasted in butter are laid out on top. But a similar pie can be made even easier and faster, if you use a thick homemade jam instead of a fruit filling. To do this, just roll out the dough sheet and put the filling on it. The time of cooking the cake in the oven is 15 minutes.

Curd cake from puff pastry

What can be tastier than baked pastry with cottage cheese? Meanwhile, on a test without yeast, you can prepare a delicious pie (puff pastry batter). The recipe for its preparation is presented below.

To make a delicious filling you need a crumbly cottage cheese (0.5 kg), an egg (2 pcs.), Sugar (4 tablespoons) and vanilla sugar. All the ingredients must be thoroughly mixed, and if the curd has a non-uniform structure, then it must first be crossed through a sieve. On the rolled out two layers of dough (in comparison with the original volume, each of them should increase by 2-3 times) to lay out and distribute the filling. Roll the first sheet with a bundle and lay it, starting from the center of the form, with a snail. The edges of the second bundle dock with the first and continue to distribute the pie in the form in a similar sequence. The resulting spiral billet is pierced in several places with a fork, greased with egg and sent to the oven for 35 minutes or until a beautiful brown crust is formed.

Tiropita - Greek pie made of puff pastry with cheese

Despite the salty taste, this pie in Greece is traditionally served for a mid-morning snack instead of dessert for tea or coffee. As a filling for him most often used cheese, which if desired can be replaced with cheese - feta or ricotta. Tiropita - it's always a pie of bezdozhezhevogo puff pastry with cheese filling and herbs. Although the amount of the last ingredient can be reduced or increased at its own discretion.

Before you start cooking the cake, you need to preheat the oven to 190 degrees and grease the baking dish. Now you can prepare the filling. To do this, whip with a submerged blender cheese (500-600 g) with cream (75-80 ml). Then add the egg whipped into the cheese mass (3 pcs.) And a little fresh mint (or 1 tablespoon of dried). Further the filling should be well kneaded and sent to the refrigerator for 25 minutes.

A sheet of finished dough is rolled out a little according to the dimensions of the baking dish. Then shift it into a mold, spreading it across the bottom and walls. The top is laid out cheese filling, which is closed by another layer of dough. Before you send the cake to the oven (for 45 minutes), it should be greased with olive oil. To serve to the table cooled down, having preliminary decorated with branches of a rosemary.

A pie with cabbage

Prepare a pie of puff pastry (bezdrozhzhevogo) with cabbage. As a filling for it, fried cabbage is traditionally used in combination with red fish, mushrooms and rice. However, you can make a pie budget, adding instead of salmon another fish or even replacing it, for example, with boiled eggs. In Russia this pie with cabbage and fish is called kulebyaka and is prepared from a yeast dough. But on the test without yeast, you can make a delicious pie (puff pastry), the recipe (with a photo) of which is presented below.

At the very beginning of cooking, fry on onion butter, then mushrooms (200 g), cabbage (700 g) and wine vinegar (1 tablespoon). Stew vegetables for 7 minutes, remembering to stir. At the very end of the frying, the filling should be salted, peppered, transferred from a frying pan to a dish and cooled.

On vegetable oil (1 tablespoon) fry whole fish (400 g) for 5 minutes on each side. Then cool it and divide it into large pieces. Dough (1 sheet) roll out the size of the mold and distribute it along the bottom and walls. Top with 2 cups of boiled brown rice, boiled egg, fish, breadcrumbs and grated cheese (½ cup), vegetable filling and pour all together with cream (½ cup). Cover with another layer of dough, patch the edges of the cake, grease the beaten egg, make a hole for the steam and send the dish to the oven for 45 minutes.

Preparation of a pie from a no-fat puff pastry with spinach

This recipe is another Greek pie Spanakopita. Its traditional is prepared with a filling of fresh or frozen spinach. Spanakopita - a pie made of puffed, batterless dough with a crispy crust on top and juicy filling inside.

For this dish, you need only 1 sheet of dough (225 grams). It needs to be rolled up as thin as possible, since in the middle of the layer it will be necessary to lay out the stuffing directly, and close the cake with the edges. It is baked for 45 minutes at a temperature of 175 degrees. For the filling, 200 g of cottage cheese, parmesan (50 g), salt (½ tsp), eggs (2 pcs.), A little nutmeg, and defrosted and wrenched spinach leaves and onion oil fried in vegetable oil should be combined in one bowl.

The made stuffing should be evenly distributed over the dough, and its edges wrapped upward. Cut and serve a pie to the table can be 15 minutes after it is cooked in the oven.

Lazy version of the cookbook

Kurnik is a traditional Russian pie with different types of fillings, separated by thin pancakes. You can cook this delicious pie from a ready-made, lean-free puff pastry. In total, two test beds are needed, one of which is laid out on the bottom of the mold, and the other covers the filling.

In the kuriku traditionally there are 4 kinds of stuffing: boiled rice with egg, mashed potatoes with herbs, chicken meat, fried mushrooms with onions. Each layer of the filling is smeared with sour cream and covered with a thin pancake, prepared according to your favorite recipe (8-10 pieces). When all layers are laid out, the edges of the puff pastry should be pinched, and from its scraps make a decoration for the pie.

Fish cake (puff kneaded dough)

To make the filling, you need to take a fish fillet (350 g), salt it and put it in a baking dish. Top with milk (225 ml) and send the form to the oven for 10 minutes. At this time, cook the sauce: fry a little onion in butter, add a tablespoon of flour to it and pour in the milk left after the preparation of the fish (previously straining it). Add mustard (½ tsp), salt, a little cream until the desired consistency and parsley greens.

On the bottom and walls of a small form distribute the dough, and make sure that it is enough to cover the pie. At the bottom of the form put the filling, pour it with sauce. Then wrap the edges of the dough and trowel them. From above make a hole for the exit of steam and insert into it a special funnel (can be made of foil). Pie from a batterless puff pastry should be greased with a raw egg and sent to a heated oven for 20 minutes.

Preparation of a puff from a puffed, lean-free dough

The mince pie is cooked in a similar sequence, like most of the presented products from the puff-baked yeast test. From two layers of the ready dough two round sheets are cut out: the first is laid out on the bottom of the form, and the second is filled with a filling. For its preparation, it is necessary to fry onion and mushrooms (250 g) in one pan, on the other - chicken mince. To make the filling turned more juicy, a little water is added to the stuffing. Then to it it is necessary to add vegetables and it is possible to spread a stuffing in the form with the test. A puff from a puffed, batterless dough with minced meat is cooked for about 40 minutes. And in a quarter of an hour it can be cut and served to the table.