20 simple puff pastry desserts

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Sweets for all tastes, which are prepared in less than an hour.

Puff pastry does not lose its properties in the freezer. Therefore, it is convenient to make it in advance or buy it so that you can quickly cook something tasty later.

1. Strudel with apples

Ingredients:

• 350 g apples;
• 250 g puff pastry;
• 1 tablespoon brown cane sugar
• 10 g butter;
• ½ tablespoon of cinnamon;
• 50 g raisins;
• 1 tablespoon of brandy;
• 50 g bread crumbs;
• 10 g butter for greasing the baking sheet.

Preparation

Wash the apples, cut into small slices and simmer in a pan in butter with cognac and sugar until the liquid evaporates. Then, combine the fruits with raisins and cinnamon.

Roll out the dough and sprinkle with breadcrumbs, leaving an empty strip at the edge. Put the filling on crackers and roll the dough into a roll (towards the free edge). Bake at 200 ° C for about 35 minutes, then cool and cut into portions.

2. Cake "Napoleon"

Ingredients:

• 1 kg of puff pastry;
• 3 yolks;
• 270 g sugar;
• 160 g flour;
• 3 glasses of milk;
• 20 g butter for greasing the baking sheet.

Preparation

Roll out the dough, if necessary, cut into layers of the desired size. Bake them at 200 ° C for about 7 minutes. Grind one cake into crumbs - you can do this with a blender.

Mash the yolks with sugar, add milk, put on the stove. Add flour little by little, stirring constantly. Without stopping stirring, cook the mixture until thickened. Cool the cream and brush the cakes with it. Sprinkle the top and sides with crushed crumbs. Let the cake stand to soak.

3. Puff tongues

Ingredients:

• 250 g puff pastry;
• 90 g sugar;
• 1 yolk;
• 20 g butter.

Preparation

Sprinkle the dough with granulated sugar and roll right over it. This will fix the sugar in future products. Cut the dough into rhombuses, squares or circles. Apply the yolk to the surface of the tongues and place on a greased baking sheet. Please note that the cookies will increase in size, so leave some distance between the products. Bake the tongues at 180 ° C for about 15 minutes.

4. Croissants with chocolate spread

Ingredients:

• 250 g puff pastry;
• 100 g of chocolate paste;
• 1 yolk;
• 10 g butter.
• flour for rolling out the dough.

Preparation

Roll out the dough into a rectangle, and then cut it into several triangles. Grease each piece of dough in the center with chocolate paste and roll it into a roll, moving from bottom to top. Put the croissants on a buttered baking sheet, brush each with yolk. Bake at 180 ° C for 25 minutes.

5. Portion berry pie

Ingredients:

• 375 g of dough;
• 250 g of curd cheese;
• 60 g sugar;
• 350 g of berries, such as strawberries;
• 20 g butter for greasing the baking sheet.

Preparation

If necessary, roll out the dough, cut it into squares or circles and form small sides at the figures. Grease a baking sheet with butter, place the pieces on top and bake them at 200 ° C for about 15 minutes.

Whip curd cheese with sugar and fill chilled dough molds with it. Place the berries on top.

6. Pumpkin pie

Ingredients:

• 300 g of dough;
• 400 g pumpkin;
• 3 eggs;
• 200 g sugar;
• 50 g heavy cream;
• 1 teaspoon cinnamon
• 50 g butter.

Preparation

Cut the pumpkin into pieces and simmer in butter until puree. After that, it can be additionally chopped in a blender. Cool the mass, add cinnamon, eggs and whipped cream to it.

Roll out the dough, place in a greased baking dish. Spread the filling evenly on top of it. Bake the pie at 200 ° C for about 25 minutes, then cool.

7. Baklava

Ingredients:

• 300 g of dough;
• 30 g butter;
• 100 g of shelled walnuts;
• 50 g sugar;
• ¼ a glass of water;
• 1 yolk.

Preparation

Finely chop the walnuts and dry in a pan. Roll out the dough into cakes. Melt the butter.

Put the crust in a baking dish, grease it with butter, sprinkle with nuts. Repeat the manipulation until the dough runs out. You can also not sprinkle each cake, but make a thick layer in the middle.

When the ingredients turn into a pie, you need to cut it into squares or diamonds. Brush yolk on the baking surface and bake in the oven at 180 ° C for about 40 minutes. When the top layer is browned, cover the baklava with foil.

Mix the water and sugar, heat them, stirring constantly, until the mixture begins to pull with a thin thread behind the spoon. Cool the syrup and pour over the baklava. Let the dish soak.

8. Italian-style cream strips

Ingredients:

• 450 g puff pastry;
• 2 yolks;
• ¼ glasses of freshly brewed coffee;
• 100 g sugar;
• 1 glass of milk;
• 1 tablespoon of brandy;
• 200 g butter;
• 40 g flour.

Preparation

Cut the slightly defrosted dough into strips or squares. Cover the baking sheet with parchment, lay out the biscuits, leaving a distance between them. Let them thaw for 10 minutes, then bake at 200 ° C for 15 minutes.

Beat the yolks with sugar and flour, add warm coffee and milk. Heat the mixture until it thickens. Cool the cream, mix it with the whipped butter and add the cognac.

Divide the cooled strips into two horizontally. Lubricate the bottom with cream and cover with the top.

9. Rolls with protein cream

Ingredients:

• 500 g puff pastry;
• 1 yolk;
• 10 g butter;
• 3 egg whites;
• 150 g sugar;
• ½ teaspoon lemon juice;
• ¼ glass of water.

Preparation

Roll out the dough into small strips. Take special metal tubes or make them yourself from foil. Grease the tubes with oil and wrap the strips of dough around them. Then grease a baking sheet with oil and the rolls with an egg. Bake for about 20 minutes at 200 ° C.

Beat the whites with a mixer to a high foam. Continuing to beat, add a little sugar and citric acid. When the cream is firm, place the bowl in a water bath. Beat the mixture for about 10 minutes more, then cool and fill the tubes with it.

10. Honey pears in puff pastry

Ingredients:

• 500 g puff pastry;
• 4 pears;
• 2 cups sugar;
• 4 glasses of water;
• 300 g honey;
• ½ lemon;
• 3 cinnamon sticks;
• 5 pieces of cloves;
• 1 yolk.

Preparation

Add water, honey and sugar to a saucepan, bring to a boil. Peel the pears, place in the mixture with lemon, cinnamon and cloves and cook until soft. Cut the dough into strips, wrap the pears with them. Place the products on a baking sheet lined with parchment paper, brush with yolk and bake at 200 ° C for about 15 minutes. Serve with warmed, strained syrup, which can be poured directly onto a plate.

11. Roll with poppy seeds and cherries

Ingredients:

• 500 g puff pastry;
• 300 g cherries;
• 160 g of poppy seeds;
• ½ glass of milk;
• ½ cup sugar;
• a pinch of cinnamon;
• 10 g butter;
• 1 yolk.

Preparation

Combine the poppy seeds with milk, sugar and cinnamon. Roll out the dough into a rectangle, place the poppy seed and then the cherry on top. Roll the dough into a roll. Place the product on a buttered baking sheet, brush with yolk and bake at 200 ° C for 20 minutes.

12. Quick layer cake with berries

Ingredients:

• 500 g puff pastry;
• 1 can of condensed milk;
• 200 ml of cream, 33% fat;
• 500 g of strawberries.

Preparation

Roll out the dough and cut into equal squares. Bake each on a baking sheet covered with parchment for about 10 minutes at 180 ° C.

Whip the cream, add condensed milk to them. Put the chopped berries on the cake, then the cream. Repeat the manipulations until the cakes run out.

13. Buns with cinnamon and honey

Ingredients:

• 500 g puff pastry;
• 2 tablespoons of cinnamon
• 2 teaspoons of sugar;
• 4 tablespoons of honey;
• 10 g butter.

Preparation

Lubricate the rolled dough with honey, sprinkle with sugar and cinnamon, roll into a roll and cut into equal parts. Place the rolls on a greased baking sheet and bake at 200 ° C for 20 minutes.

14. Donuts

Ingredients:

• 500 g of dough;
• vegetable oil for frying;
• 50 g butter;
• 150 g icing sugar;
• 2 tablespoons maple syrup (can be substituted with honey)

Preparation

Cut out circles from the dough with small holes in the center - a glass and a glass are suitable for this. Heat oil in a skillet. Dip a donut into it. When one side is browned, turn over, then remove and place on paper towels to absorb excess oil.

Melt the butter, add sugar and syrup to it, let the mixture cool slightly. Then dip the top of the donuts in it.

15. Peach tart

Ingredients:

• 500 g puff pastry;
• 4 peaches;
• 3 teaspoons cane sugar
• 1 teaspoon lemon juice
• 10 g butter.

Preparation

Cut the peaches into slices, brush them with a mixture of sugar and lemon juice. Cut the dough into squares, make small sides for each. Put peaches in the center, brush the edges of the dough with melted butter. Bake the products for about 20 minutes at 200 ° C.

16. Pear tart taten

Ingredients:

• 200 g of dough;
• 1 pear;
• 4 tablespoons of sugar;
• 30 g butter;
• 100 ml of liquid cream;
• 2 tablespoons of brandy.

Preparation

Cut the pear in half, clean the core. Place the halves with the convex side up and cover with the dough. Pour sugar into a deep frying pan, in which you can then bake the dish in the oven. Heat it on the stove without stirring until it melts. Then add the oil, stir and pour in the cognac.

Place the pears in the caramel, cut side down and bake for 15 minutes at 180 ° C. Serve with the sauce, for which mix the caramel from the baking sheet with the cream.

17. Envelopes with apricot marmalade

Ingredients:

• 500 g puff pastry;
• 300 g apricot marmalade;
• 1 yolk;
• 2 tablespoons of sugar.

Preparation

Cut the puff pastry into squares, put a marmalade in the center of each. Pinch two opposite edges of the envelope over the marmalade.

Spread yolk on the products, sprinkle with sugar and bake for 15 minutes at 180 ° C.

18. Millefeuille curd and berry

Ingredients:

• 500 g of dough;
• 300 g of cottage cheese;
• 100 g sour cream;
• 50 g strawberries;
• 2 tablespoons of sugar;
• icing sugar for decoration.

Preparation

Roll out the dough as thin as possible, cut into equal cakes and bake each on parchment at 180 ° C until golden brown. Whip cottage cheese with sour cream and sugar. Cut some of the berries into thin slices.

Collect the cakes by alternating between cakes, cottage cheese, and strawberries. Sprinkle the top of the milfey with powdered sugar and garnish with strawberries, then cut the large cake into small cakes.

19. Roses with an apple

Ingredients:

• 500 g of dough;
• 4 apples;
• 2 glasses of water;
• 1 cup of sugar;
• ½ teaspoon of cinnamon.

Preparation

Cut the apples into thin slices. Mix water, sugar and cinnamon, heat and boil apple pieces in this syrup. They have to keep their shape.

Cut the dough into strips three centimeters wide. Place apple slices, peel side up, on the top edge of each with an overlap. Then roll each strip into a roll and place in the tins for dough. Bake at 200 ° C for about 15 minutes.

20. Pineapple puffs

Ingredients:

• 300 g of dough;
• 350 g canned pineapple, cut into rings;
• 1 yolk.

Preparation

Remove the pineapples from the jar and pat dry with paper towels. Cut the dough into strips 1–1.5 cm wide. Wrap each pineapple ring with the dough passing it through the hole in the middle.

Place the products on a baking sheet, brush with an egg and bake for 15 minutes at 200 ° C.