Rose buns with apples made from puff pastry. How to Bake Puff Pastry Apple Puffs Puff Pastry Apple Racks

Every housewife wants to pamper her family with delicious homemade baked goods more often, but as usual there is not enough time - home, work, children. There is no energy left for culinary delights. Today I will prepare puff pastries stuffed with apples - a dish that will suit even the busiest housewife and she will without much effort please her family with delicious puff pastries with apples.

In general, my family loves the sweets that I cook. Most often I make or because they are the easiest to prepare. Sometimes I pamper my loved ones with more refined sweets such as or, but in terms of simplicity and speed of preparation they cannot be compared with today’s puff pastries.

To prepare apple puffs you will need:

Unleavened puff pastry - 0.5 kg;

Apples - 4 pcs;

Egg - 1 piece;

Sugar - 50 g;

Butter - 30 g;

I will use the egg to grease the puff pastries, and the butter to prepare the filling.

Recipe for apple puff pastry:

First, let's prepare the filling:

1. Wash the apples thoroughly and cut them into cubes.

Melt a piece of butter in a frying pan.

2. Place apples in the pan.

3. Sprinkle with sugar and cinnamon.

4. Simmer until the apples are soft.

The filling turns out delicious - you have to constantly shoo away the household so that they don’t eat it before the dough is finished :)

Prepare the dough: defrost at room temperature, roll out a little.

5. Cut the dough into rectangles, make cuts as in the photo.

6. Place the filling on the back side of the cuts. Place as much filling as you can fit: the more, the tastier, but without fanaticism - so that you can pinch the edges.

7. Pinch the edges.

8. Place the puff pastries on a baking sheet and brush the top with yolk. Grease to obtain an appetizing crust after baking.

9. Bake at 220 degrees until golden brown.

Incredibly delicious apple puffs ready!

Enjoy your tea!

Children really love all sorts of cottage cheese treats. Indulging their desires I cook

My favorite tea treat is apple buns! A variety of recipes: with cinnamon, caramel, poppy seeds, puff pastry or yeast dough.

The buns turn out soft, fluffy, very rich, beautiful and tasty!

milk - 200 ml;
dry instant yeast - 1 heaped teaspoon;
granulated sugar - 7 tablespoons;
butter - 60 g;
vegetable oil - 2 tablespoons;
chicken eggs - 2 pcs.;
wheat flour - 2.5 cups;
apples - 2 pcs;
condensed milk - 2-3 tablespoons;
salt - a quarter teaspoon;
ground cinnamon - to taste

So, first of all, let's prepare the dough.

To do this, combine 1 teaspoon of dry yeast with 3 tbsp in a bowl. spoons of flour. Ideally, the flour should be sifted.

Heat the milk until warm (but not hot!). I heated a glass of milk in the microwave for 30 seconds.

Pour into flour with yeast, mix.

Set aside to allow the dough to rise.

Melt 30 g of butter and combine it with 4 tbsp. spoons of sugar. You can take 3 tbsp. spoons of sugar and 1 packet of vanilla sugar.

Add ¼ teaspoon of salt and 2 tbsp. spoons of vegetable oil.

Beat in 1 egg and mix everything well with a whisk.

Now we combine the dough and this mixture. Mix with a whisk.

Gradually, in parts, add 2-2.5 cups of flour, mix well.

You need to knead a homogeneous, soft dough with a mixer. It will stick a little to your hands and dishes.

Cover it with a towel and leave for 30-40 minutes in a warm place. You can leave it for a longer period (depending on your capabilities).

When the dough has risen a little, divide it into 2 parts. Roll out each part one by one on a floured surface into a rectangular layer 1-1.5 cm thick.

Grease with softened butter, leaving the edge of the dough free.

Then add condensed milk (about 1-1.5 tbsp), evenly distributing it over the dough, leaving 2 cm free from the edge. You can use boiled condensed milk.

Peel and core the apple, grate three on a fine grater, combine with 1 tbsp. spoon of sugar. I have cane sugar.

There is no need to prepare the filling in advance, as the apple will darken. Distribute the grated apple evenly over the dough and sprinkle with cinnamon.

Roll the dough into a roll.

We repeat all manipulations with the second part of the test.

Cut the roll crosswise into pieces about 4 cm wide.

Place on a baking sheet or in a baking dish, greased with oil, at a short distance from each other, cut sides down.

Brush the pieces with beaten egg and sprinkle with sugar (I used cane sugar again).

While the oven is heating to 180*C, the buns will rise slightly.

Place the buns in the preheated oven for 30 minutes. If necessary, the time can be increased slightly.

Blush roses with apple and cinnamon are ready!

Let them cool in the pan, then transfer to a plate.

The buns are easily separated from each other using a knife.

Recipe 2: buns with apples and jam in the oven

Baked goods with fruit filling are always delicious. We would like to offer you a recipe for buns made from very thin and tender curd shortbread dough and filled with fresh apple. The buns according to this recipe are very tender and tasty.

Flour – 300 grams
Butter or margarine -200 grams
Cottage cheese - 200 grams
Sugar – 50 grams
Salt – 0.5 teaspoon

Apples – 4 pieces
Apricot jam – 100 grams

Sift 300 grams of flour onto a cutting board, add and lightly grind 200 grams of cold butter or margarine.

Add 50 grams of sugar, 0.5 teaspoon of salt and 200 grams of pureed cottage cheese.

Using a large knife, chop all the products until you obtain homogeneous grains.

Quickly knead the dough by hand. Roll it into a ball, wrap it in kitchen film or parchment paper and put it in the refrigerator for one hour. You can prepare the dough the day before.

While the dough is chilling, prepare the filling. Peel and core four medium apples. Cut each apple into four rings.

Shortcrust pastry buns with apple can be made from any type of shortcrust pastry, for example, shortcrust pastry with sour cream.

After one hour, remove the dough from the refrigerator and roll it out into a layer 3-4 millimeters thick. Using a round notch, cut out circles with a diameter of approximately 7 centimeters and place them on a sheet of paper. Place an apple ring on each circle and place one teaspoon of apricot jam or any other jam of your choice in the center.

Cover each bun with the same circle of dough and lightly pinch the edges.

Grease the surface of the buns with yolk and bake in a preheated oven at 200-220 degrees Celsius for approximately 15 minutes.

Place the finished buns on a wooden board, let cool, transfer to a dish, sprinkle with powdered sugar and serve with tea or coffee.

Recipe 3: Yeast Caramel Apple Buns

Premium wheat flour 4 tbsp
Dishes made from flour
Sugar 120 gr
Apples 100 gr
Vegetable oil 60 ml
Butter 175 gr
Milk 400 ml.
Brown sugar 100 gr
Cream 20 ml
Dry yeast 12 gr
Baking powder 2 g
Soda 2 g
Honey 30 gr
Cinnamon 30 gr
Salt 1 chip

Combine milk, 70 grams of sugar and vegetable oil in a saucepan. Heat, stirring, until the sugar is completely dissolved. If too hot, cool until warm to the touch. Add yeast and 3 cups flour.

Mix gently and thoroughly. Cover with a towel and leave to rise for 1 hour.

Then add the remaining flour, salt, baking soda and baking powder. You may need a little more flour - the dough should not stick to your hands.

Cover the dough again and set aside.

To make the caramel, combine 115g butter, brown sugar, honey, cream and a pinch of salt in a saucepan and heat over low heat until melted and well combined.

Pour the caramel into the baking dish. You can take 2 molds with a diameter of 22-23 cm. Sprinkle apple slices on top.

Roll out the dough into a large rectangle. Grease with melted butter (60 g), sprinkle with sugar (50 g) mixed with cinnamon.

Roll and cut into about 16 slices.

Place the slices cut side up on the caramel. Cover with a towel and leave to rise for 20-30 minutes. Preheat the oven to 190 C. Cover the buns with foil and place in the oven for 25 minutes. Then remove the foil and bake for another 15 minutes. Carefully turn the finished buns onto a plate.

Recipe 4: Rose puff pastries with apples (with photo)

Tender and crispy apple puffs made from puff pastry, the recipe with photo is simple and straightforward. Preparing this romantic dessert is not at all difficult, and the effect produced will be grandiose! Men, take note of the apple roses made from puff pastry according to the recipe with photos and please your significant other with a plate of such delicious flowers!

Puff pastry without yeast 250 g
Granulated sugar 2–3 tbsp
Red apple 2 pcs.
Powdered sugar for decoration
Water 200 ml

Let's start preparing puff roses with apples by preparing the dough. It needs to be defrosted at room temperature.

Roll out thinly 2 mm thick into a layer about 30 cm wide. Cut into strips 3 cm wide.

Wash the apples, dry them, cut them into 4 parts and remove the core. No need to peel apples!

Cut the apples into thin strips, a couple of mm thick.

Pour a glass of water into a saucepan and boil.

Add granulated sugar and, stirring, dissolve in water.

Add apples and cook over medium heat for 2-3 minutes.

Using a slotted spoon, remove the apple slices and allow the syrup to drain. The slices should become a little softer.

Let's start making puff pastries with apples, the recipe with photos of which I offer you. On each strip of dough, place apple slices overlapping each other so that no more than 1/3 of the slice protrudes.

And we turn it off.

We seal the dough side to form a rosebud and place it on a baking sheet lined with baking parchment. Place the rosettes firmly, otherwise they may fall during baking.

Place the rose puffs with apples in an oven preheated to 190-200 C for 20-30 minutes.

These are the beautiful and delicious rose buns made from puff pastry with apples according to the step-by-step recipe with photos!

Before serving, let the apple rose puffs cool completely and then sprinkle them with powdered sugar. Instead of a banal bouquet, give your loved ones a plate with such buds and a cup of coffee.

Recipe 5: ready-made puff pastry buns with apples

Today we are making apple and cinnamon buns. Wonderful puff pastry!

Puff pastry (ready) – 500 g
Apples - 3-4 pcs.
Vanilla sugar - 100 g
Cinnamon - ½ tsp.
Sugar - 40 g
Egg - 1 pc.

Let the dough defrost, leaving it at room temperature for about 1 hour.

Prepare the filling - cut the apples into thin slices.

Unfold and roll out the dough.

Using a dough knife, cut into squares.

Place apples on one side, make cuts on the other side, sprinkle the apples with vanilla sugar and cinnamon, cover with the other side of the dough.

Place the finished puff pastries on a sheet covered with parchment. Beat the egg with a fork and brush the top of the puff pastry.

Bake in a preheated oven at 180 degrees for about 30 minutes, so that the puff pastries are browned.

Recipe 6: Butter buns with apple slices and cinnamon

Apple and cinnamon buns are a simple and fairly easy-to-prepare delicacy. In this recipe, whole apple halves are wrapped in thin dough mixed with butter and sour cream, breaded in sugar and placed in the oven until lightly golden brown.

The filling, baked in a flour shell, softens as much as possible, is soaked in sugar syrup and is richly saturated with the spicy aroma of cinnamon. It makes a wonderful dessert, suitable for a sweet afternoon snack, as an addition to breakfast, or as a treat for guests stopping by for a cup of tea.

For the test:

butter - 250 g;
sour cream - 250 g;
sugar - 1 tbsp. spoon;
salt - a pinch;
flour - about 4 cups;
baking powder - ½ teaspoon.

For filling:

sweet and sour apples - 10 small;
ground cinnamon - a pinch for each bun;
sugar - approximately 1 teaspoon for each bun.

To grease the buns:

egg - 1 pc.;
sugar - 100 g.

Melt the butter, add sugar and salt. Cool and mix with sour cream, lightly whisking.

Combine a glass of flour with baking powder, sift through a fine sieve and add to the liquid butter-sour cream mixture. Mix thoroughly.

Gradually add flour and begin kneading by hand. The consistency of the dough should be stiff (about the same as dumplings), but not too tight or hard.

Roll the flour mixture into a ball and wrap in cling film. Place in the freezer for 20-30 minutes (after cooling, the dough will become more pliable to work with).

At the same time, prepare the filling for the buns - choose small apples. After washing and peeling, cut the fruit in half and remove the core. We take out the chilled dough and divide it into 20 equal parts, which we roll into thin round layers. On each flatbread, place half an apple, cut side up, sprinkle with a small pinch of cinnamon and sugar (about 1 teaspoon).

We lift the edges of the cake up and connect it over the filling, as if wrapping an apple in a “bag”. There should be enough dough to cover the apple half completely, leaving no gaps. If the apples are large, divide them into quarters.

To grease the buns, lightly beat the egg. Pour the sugar into a convenient bowl. Alternately, dip the convex side of each bun into the egg mixture and immediately bread it in granulated sugar.

Place the products on a baking sheet, seam side down. Bake in an oven preheated to 190 degrees for about 25-30 minutes. The buns should turn slightly pink. During baking, a little sugar syrup may release from the buns, so the baking sheet must first be covered with parchment paper.

Cool the finished baked goods. A light trail of cinnamon, an apple softened to a souffle state and a thin browned dough crust are the perfect accompaniment to aromatic tea and invigorating coffee!

Apple and cinnamon buns are ready! Bon appetit!

Recipe 7: Yeast buns with apples and poppy seeds in the oven

Yeast buns with apples are very tasty and aromatic. The buns have an interesting shape, they look great, they turn out tender and beautiful. Try it, wonderful pastries for homemade tea!

Milk - 200 ml;
Eggs - 2 pcs;
Refined vegetable oil - 4 tbsp;
Flour - 700 g;
Salt (pinch);
Dry yeast - 3 tsp;
Vanilla sugar - 1 packet;
Sugar - 4 tbsp;

Apples - 3-4 pcs;
Sugar - 50-70 g;
Milk (for greasing) - 2 tbsp;
Poppy (for sprinkling)

Pour dry yeast into warm milk, stir, cover with film and leave in a warm place for 10-15 minutes.

Add eggs, salt, sugar, vanilla sugar to the yeast mixture and pour in vegetable oil. Mix everything thoroughly.

Add sifted flour and knead into a soft but non-sticky dough. Leave the dough, covered with cling film, in a warm place for 1-1.5 hours. The dough should double in size.

Knead the dough, divide into 4 parts. Roll each one out into a flat cake and cut into 8 pieces (as for bagels). Make three cuts in the middle of each triangle.

Peel apples from seeds and cut into thin slices. Place 3 overlapping apple slices on the edge of the dough triangles and sprinkle with a little sugar.

Cover the apples with the cut portion of the dough and tuck the edge in.

Place the buns on a baking sheet lined with parchment. Leave in a warm place for another 30 minutes. Grease the buns with warm milk, adding a little sugar, sprinkle with poppy seeds.

Bake the buns in an oven preheated to 180 degrees for about 30 minutes.

Cool the finished buns and serve. I also brushed the tops of the buns with fudge sugar. Bon appetit!

Recipe 8: Yeast buns with apples

I very often spoil my family with various delicacies and bake for them not only various cookies, but also buns and pies. Our favorite is the yeast buns with apples. My step-by-step recipe with photos will show you how to bake them in the oven.

For apples, you can give preference to absolutely any variety. The only thing I would like to recommend is that for the filling, chop the apples finely and do not grate them. So, they will taste better in buns than grated.

To make your finished homemade buns as shiny as mine, I recommend brushing them with sweet water after baking. I never coat sweet baked goods with egg yolk; sweet water looks much better.

340 milliliters of warm water,
100 grams of granulated sugar for the dough and 100 grams for the filling,
¼ teaspoon salt,
half a tablespoon of dry yeast,
40 milliliters of vegetable oil,
550 grams of flour,
apples.

Add salt and sugar.

Then pour in vegetable oil.

Then add flour and yeast.

Set the bread machine to the “Dough” program.

While the dough is kneading, with the help of a great kitchen assistant, prepare everything for the filling.

Wash the apples and cut off the peel with a sharp knife. Chop the apples finely.

When the bread machine turns off and beeps, punch down the excellent dough, place it on the mat, and divide it into equal pieces.

Then take one piece, place it on the parchment, press it down, put the apple filling and a teaspoon of sugar inside.

Seal the edges and turn the loaf over so that the seam is on the bottom. Do the same with the remaining pieces of dough.

Place the baking sheet with the buns in an oven preheated to 190 degrees for 30 minutes.

Brush the finished apple buns with sweet water. I add 1 tablespoon of water to 3 tablespoons of sugar.

Recipe 9: Apple scones with cream and cinnamon (step by step)

There are hundreds of options for how to prepare the dough and what is best to serve it with. I'll offer my idea. This time the dough will be even more fluffy, airy, tender and juicy, the bun can literally be taken apart into soft fibers and enjoy the process of eating this little hypnotic monster. Moreover, the more turns of the dough you twist, the more magical the synnabons will turn out; they say that on the fifth turn you can forever lose your will in front of them.

Inside, the most logical and favorite filling for cinnamon is caramel apples. here you have freedom - take sweet or sour ones, use more or less cinnamon, replace it with other spices, I added a little ginger to make it warm in winter.

Bake in the oven until golden brown, then take out the most interesting part - while still hot, apply a generous dollop of cream. No, we don’t, we just generously and carelessly plop a large portion on top. My cream is based on Almette cream cheese, which we combine with sweet powder and a new set of spices. Due to the warmth of the buns, the already delicate curd cream will become even softer and begin to melt pleasantly on top, enveloping the bun with its tenderness.

Yeast - 11 g
Warm milk 3% - 60 g
Sugar - 15 g
Butter 82.5% - 115 g
Warm milk 3% - 125 g
Egg - 1 piece
Flour - 450 g
Apples - 4-5 pcs
Brown sugar - 100 g
Butter 82.5% - 25 g
Spices

Curd cheese - 150 g
Butter 82.5% - 40 g
Powdered sugar - 120 g
Spices

First, prepare dry yeast (11 g). You need to take three times more pressed ones. Place them in the bowl in which you will knead the dough. Add sugar (15 g).

Meanwhile, heat the butter (115 g) and milk (125 g) in the microwave. Try not to overheat the mixture so that it works with the yeast.

Add 1 egg there and mix well with a whisk. At this stage, you can add more sugar if you want a sweet dough. I didn’t add any - there’s so much sweetness in the cream and filling.

Look, the mass with yeast has doubled and become foam. Pour the milk mixture into it.

Place the hook on the hook and stir the mixture.

Then add flour (450 g) in 2 additions.

Knead with a mixer for 4-5 minutes until the dough forms a smooth ball and pulls away from the sides of the bowl.

Knead the dough with your hands like this.

Take a larger bowl, pour a little vegetable oil and spread it over the walls using a paper napkin.

Place the dough there, cover again with film and put it back in a warm place for an hour.

At this time you can prepare the filling.

Peel 4-5 medium apples. Remember that the apples will lose volume, so use a little more apples than seems necessary. Cut into small cubes of 6-7 mm.

Mix with sugar (100 g, preferably brown) and spices (I took ½ teaspoon each of cinnamon and ginger).

Gently melt the butter (25 g) in a frying pan. Add the apples and caramelize them.

After an hour, the dough will double in size and become very fluffy.

Carefully remove it to a work surface dusted with flour. Roll out a rectangular layer less than 1 cm thick.

Spread an even layer of caramel apple filling (set aside a couple tablespoons for decor).

Begin rolling the dough tightly into a log, squeezing it well after each turn.

As a result, you will get a dense workpiece. Remember, the more turns, the tastier and juicier the bun will turn out, so you can roll out the dough in a thinner layer - up to 4 mm.

Find any thread.

Carefully pull it from the bottom of the roll, wrap it around it and with a sharp movement separate the ends of the thread.

A piece of dough will be cut off.

Mark the cuts for the future buns and cut them.

Place in a 20x30 cm mold, so that the rolls are not too crowded (the dough will still expand). Here you can use both a round and a long cake pan. Wrap in film and place in a warm place for the final 15 minutes.

At this time, turn on the oven to 175 degrees, top-bottom.

When the buns puff up, remove the film and place in the oven for 20-30 minutes, until the first blush on top.

Prepare the cream for coating the buns. Here you can fantasize. Add a little cognac, cocoa powder (replacing some of the powdered sugar), nut butter, and so on.

The cheese I use here is Almette, it will work well on hot cross buns.

Mix all ingredients with a mixer until smooth.

A nice looking cream will come out.

The buns are ready too.

Spread the cream onto the hot buns, straight into the pan. Spread it well so that it gets a little into the veins of the apple filling. Serve them immediately or cover with cling film to prevent them from drying out.

You see, the more layers we made, the thinner the dough and the more filling you will get.

Recipe 10, step by step: buns with apples and caramel

In chilly weather, you really want to wrap yourself in a warm blanket and treat yourself to a cup of hot tea with aromatic, rich pastries.

The buns are sweet, slightly moist with an appetizing crust.

Baked milk 200 ml
Dry yeast 6 gr.
Sugar 6 tbsp
Oat flakes 50 gr.
Chicken egg 2 pcs.
Apple 330 gr.
Margarine 50 gr
Flour 600-650 gr
Butter 50 gr.
Cane sugar 4 tbsp

Prepare the dough. To do this, dilute yeast with sugar and oatmeal in warm milk. Leave for 20-25 minutes until a “head” appears and the flakes “swell.”

To the prepared dough, add eggs, a pinch of salt, melted margarine, grated apples (the weight of already grated apples). Gradually add flour. The dough should be soft and slightly sticky.

Place the dough in a greased bowl. Place in a warm place for about 1 hour (until it increases by 2-2.5 times).

For the streusel, prepare two plates. Melted butter on one, brown sugar on the other.

Many thrifty housewives always have a package of ready-made puff pastry in their freezer in case they need to prepare something for tea without the hassle. One of the most delicious baking options made from it is puff pastries with apples. Fragrant, tender, made from the simplest ingredients, puff pastries do not linger on the table, especially if there are children in the house. Of course, it is better to cook with butter rather than margarine (especially for children), but, unfortunately, there is not always time to knead this rather labor-intensive product.

Preparation time: 1 hour to defrost the dough + 40 minutes (20 + 20) / Yield: 4-6 pieces

Ingredients

packaging of yeast-free puff pastry weighing 400-500 g
medium-sized sweet and sour apples 3-4 pcs.
granulated sugar 3 tbsp. l.
vegetable oil 3 tbsp. l. or butter 50 g
small egg 1 pc.
powdered sugar for sprinkling the finished puff pastries 1 tbsp. l.

Preparation

Big photos Small photos

The puff pastry must be completely defrosted. To do this, you need to take it out of the freezer, remove it from the packaging and place it, for example, on a cutting board. Cover the dough with a towel to prevent it from airing and leave for 60 minutes.

When the dough is suitable for modeling, turn on the oven. To bake puff pastries, the temperature should be slightly higher than for regular baking - 220 degrees.

While the oven is heating up, it's time to start making the filling. Wash the apples, peel them, remove the core and cut the pulp into cubes about 1x1 cm in size.

Heat butter or vegetable oil in a frying pan. Place apples in a frying pan and add sugar (for more flavor, you can add 1 teaspoon of vanilla sugar).

Make the heat higher than medium and, constantly stirring with a spatula, fry the apples. In less than 10 minutes, the apples will become soft, and the released juice and sugar will turn into a thick syrup. The filling is ready.

Cover a baking sheet with parchment. It is more convenient to form apple puffs directly on a baking sheet, so as not to transfer them later. Puff pastry is usually not rolled out, which makes the baked goods much larger.

If the puff pastry for puff pastry consists of one layer, then you need to cut it into rectangles of about 10-20 cm (you will get about 4 puff pastries). If you roll out the dough a little and make the pieces smaller, the number of puffs increases. It's a matter of taste. In this case, we are guided by the principle: “A big pie is welcome,” that is, we do more.

Each workpiece is divided into two parts. In one part, make cuts lengthwise at a distance of 1 cm, not reaching the edge by 1 cm.

Place the filling on the uncut part, cover with the second part, press the edges (not folded) quite firmly with a fork. This will prevent the puff pastries from “opening” during baking. Do the same with the rest of the blanks.

Break the egg into a small cup and beat it a little with a fork.

Using a silicone brush or any other device, brush the top of all puff pastries well with egg.

Remove the baking sheet with puff pastries into the already hot oven. After 20-25 minutes, when the puff pastries are sufficiently browned, they can be taken out.

Allow the puff pastries with apples to cool for about 10 minutes (otherwise you can get seriously burned with the filling) and serve them to the table, first sprinkling the puff pastries with powdered sugar.

The puff pastries are crumbly, moderately sweet and very filling. They can also be prepared with berries, but in this case, be sure to add about 1 tbsp to the filling. l. potato starch so that the juice from the berries does not leak out onto the baking sheet when baking.

Apple puff pastry puffs are a simple, but at the same time delicious pastry. Delicate and aromatic fruit filling is combined with crispy, browned dough. Preparing puff pastry takes a lot of time, so you can buy ready-made frozen dough in the store. There are various recipes for puff pastries with apples in the oven.

Puff pastries with apple and powdered sugar.

Apple puff pastry puffs

To make the dough yourself, you will need the following components:

flour – 0.35 kg;
milk – 0.1 l;
sugar – 100 g;
salt – 1 tsp;
dry yeast – 1 tsp;
butter – 0.2 kg;
egg – 2 pcs.

Mix dry ingredients, add milk, beat in egg. Knead the dough, add a little oil. Place in a warm place for 1.5 hours. Roll out a rectangular layer, place it in a bag and put it in the refrigerator for 7 hours.

Then roll out the layer again to a thickness of 1 cm. Distribute the remaining cooled butter over half of the layer, cover with the other half, roll out to a thickness of 1.5 cm. Fold into four, place in a bag and put in the refrigerator for 30 minutes. Then roll out twice more to a thickness of 1 cm, fold in thirds and cool. After this, the puff pastry dough will be ready.

Apple puff pastry.

To prepare the puff pastries you will need:

dough – 0.5 kg;
sugar – 0.2 kg;
egg – 1 pc.;
50 g butter or 3 tbsp. vegetable;
apples – 400 g.

If you use ready-made dough, you must first defrost it, it should become soft. Chop the peeled apples with a knife. Melt the butter, add sugar, you can add a little vanilla for flavor. Fry until the fruit pieces are soft and the juices have turned into a thick syrup. The fruit pieces should caramelize.

Roll out the dough to the desired thickness, the thicker the dough, the more magnificent the baked goods will be. You don't have to roll it out. Cut into rectangles approximately 5x10 cm in size. Visually divide each rectangle into two parts: place the filling on the lower half, make several cuts in the upper part. Fold it like a book and seal the edges with a fork. Brush the top of the puff pastry with egg. Place in the oven, heated to 220°C, for 20-35 minutes. Decorate with powdered sugar.

There is another recipe for apple puffs, which provides the following ingredients:

puff pastry – 0.5 kg;
apples – 0.1 kg;
sugar – 0.1 kg;
sprite – 0.33 l;
vanilla and cinnamon - to taste;
butter – 1/2 pack.

Chop the fruit into slices. Cut a layer of dough 0.5 cm thick into squares, put an apple slice into each square. Roll the puff pastries diagonally to make tubes.

Melt the butter, combine with sugar, cinnamon, vanilla, stir until smooth and pour onto a baking sheet with the puff pastries. Fill the top with sprite. Bake for half an hour at 220°C. Best served chilled.

Puff pastry pies

Apple puff pastries can be made from fresh apples, but it is better to stew them in butter.

The following components are needed:

dough – 0.5 kg;
apples – 500 g;
egg – 1 pc.;
butter – 0.1 kg;
sugar – 0.1 kg.

Chop the apples randomly; you don’t have to remove the peel if it’s soft. Stew the fruit pieces in butter until the juice evaporates, then add sugar. Keep on fire for 3 minutes. Leave to cool.

Roll out the dough, cut into equal parts, lay out the filling. You can add a little cinnamon. We pinch the edges. You should end up with squares or rectangles, depending on the original shape. Place the pies on a baking sheet and brush with egg. Cook for 15 minutes at 220°C.

Puff pastry pies.

The pies do not have to be baked in the oven; you can fry them in a frying pan.

Puff envelopes with apples

The following components will be required:

yeast-free or yeast puff pastry – 0.5 kg;
raisins – 0.1 kg;
apples – 0.4 kg;
cinnamon - to taste;
starch – 10 g;
powdered sugar – 120 g.

How to make apple puffs:

Cut a layer of dough 1 cm thick into squares.
Cut the fruits into cubes or grate them. Dip it in starch so that the filling does not spread due to the large amount of juice.
Arrange the fruits, sprinkle with cinnamon and powdered sugar.
Fold it into an envelope: connect the opposite ends and pinch it.
Place in the oven for half an hour at 220°C.

Puff pastry buns with apples

Apple buns for tea.

Bagels with apple made from puff pastry - quick baked goods for tea.

You will need:

dough – 0.3 kg;
sugar – 0.1 kg;
apples – 0.1 kg;
eggs – 1 pc.;
powdered sugar – 50 g.

Roll out the dough to the desired thickness, cut into triangles. Cut the apples into slices (you don’t have to peel them). Place 1 slice of fruit in each triangle and sprinkle with sugar. Roll into a roll and brush with yolk on top. Bake in the oven for 20 minutes at 220°C. Decorate with powdered sugar.

If desired, you can add jam or berries to the apple filling.

Puff pastries with apple and cinnamon

The following products are needed:

dough – 0.5 kg;
sweet and sour apples – 0.4 kg;
eggs – 1 pc.;
milk – 50 ml;
cinnamon - to taste;
sugar – 0.1 kg.

Peel the fruit, chop finely, sprinkle with sugar. When the juice is released, it will need to be drained. To prevent the puff pastries from becoming soft, only dry pieces should be used for the filling. Roll out the dough to a thickness of 0.5 cm, cut the layer into 4 parts. If you need more puffs, the dough can be rolled out thinner, but then the puffs will be less voluminous.

Place 1 tablespoon in the middle of each piece of dough. fillings. Take another layer of dough of the same size and make a mesh on it, you can use a special roller-knife to make the puff pastries more beautiful. Place the plastic mesh on the apples, seal the edges with a fork. Place the puff pastries on a baking sheet, brush with yolk mixed with milk. To make the baked goods crispy, you need to mix cinnamon and sugar and sprinkle on the puff pastries. Cook for 20-25 minutes at 220°C.

The cream puffs can be baked as individual cakes or as a large cake and then cut into pieces.

For the filling you will need:

2 apples;
1 carrot;
70 g sugar;
10 g cinnamon.

For the curd cream:

1 can of condensed milk;
0.7 kg cottage cheese;
1 orange;
20 ml orange liqueur;
1 stick of butter.

To prepare the cream, peel the orange and remove white films, grind the pulp and zest in a blender, and pour in liqueur. Beat butter and condensed milk with a mixer until smooth, mix with orange puree. Add cottage cheese in parts, without ceasing to beat. The cream should be thick and airy.

Puff pastries with curd cream.

To prepare the filling, chop the carrots and apple on a grater, sprinkle with sugar and cinnamon.

Cut a layer of dough 0.5 cm thick into rectangles (you can leave the layer whole). Distribute the carrot-apple mixture evenly, cover with a bag and leave for 15 minutes, then put in the oven. Cook at 220°C until the sides are browned (about 15 minutes), then cool.

Spread a layer of curd cream 2 cm thick on each puff pastry and place in the refrigerator for 1.5 hours. This will make the dough softer and the cream denser. When serving, you can garnish with mint leaves or berries.

Croissants with apples

To make apple buns you will need:

puff pastry – 1 kg;
apples – 500 g;
sugar – 0.2 kg;
flour – 60 g;
lingonberries – 0.1 kg;
vanillin - to taste;
starch – 90 g.

Croissants with apple and lingonberries.

Grind the fruits on a coarse grater and combine with berries. Mix starch, sugar, vanillin and pour into fruit and berry mixture. Lightly roll out the dough, cut into equal rectangles and divide them diagonally into triangles.

Place the filling (1-2 tsp) closer to the base of the triangle. Roll up the apple puffs, place them on a baking sheet, brush with yolk. Cook for 20 minutes at 220°C. You need to bake at a high temperature, only in this case the dough will be layered.

Puff pastries with cottage cheese and apples

When preparing puff pastries, you can combine the filling, add berries, dried fruits, fruits and other products based on your preferences. Baking from yeast dough with apples and cottage cheese is healthy, especially for children. Cottage cheese can be used at any fat content.

You will need the following:

fruits – 0.2 kg;
cottage cheese – 0.2 kg;
dough – 0.4 kg;
egg – 2 pcs.;
milk – 50 ml;
sugar – 0.1 kg;
vanillin - to taste.

Separate the yolk from the white. Add the yolk to the milk and mix. Combine cottage cheese, sugar and protein and grind thoroughly. Grind the fruits, place them in the curd mass, add vanillin. You can add a little cinnamon.

Lightly roll out the dough, cut into rectangles measuring 10x15 cm. Place the filling on one half of the rectangle and cover with the empty half. Make 2 cuts on top, grease with yolk. Cook for 20 minutes.

For the filling, you can use not cottage cheese, but curd mass, and also add dried fruits - dried apricots or raisins.

Puff roses with apples

When preparing this pastry, apples are placed in puff pastry in such a way that the rose buns look unusual.

For preparation you need:

500 g dough;
2 apples;
50 g flour;
1/2 lemon;
100 g peach jam;
350 ml water;
powdered sugar and cinnamon for decoration.

Dough rose with apple.

To make the buns look like roses, it is advisable to take red fruits. Fruits need to be washed and cored. Divide the fruit into 2 parts and cut each half into thin slices.

Pour 400 ml of water into a bowl, squeeze the juice from the lemon, place the apples in it. This is necessary so that the slices do not darken. Microwave the bowl for 3 minutes to soften the pieces.

In another bowl, mix jam with 2 tbsp. water and place in the microwave oven for half a minute. Cut the dough into long strips and spread with jam. Place fruit slices overlapping on the edge of the strip and cover with the bottom of the dough. Carefully roll it up into a rosette.

It is more convenient to bake apples in puff pastry in muffin tins - this way the baked goods do not become deformed. Cook for 40 minutes at 220°C. Before serving, the roses can be sprinkled with powdered sugar and cinnamon.

Instead of peach jam, you can use jam or honey.

Puff baskets with apples

Puff pastry and apples are an excellent combination; such pastries can also be served on a holiday table.

You will need:

dough – 0.5 kg;
sugar – 0.25-0.3 kg;
egg – 2 pcs.;
apples – 0.3 kg;
butter – 50 g.

You will need special muffin tins, preferably metal ones.

Roll out the dough to a thickness of 0.3-0.4 cm, cover the mold with a layer, lightly pressing the dough to its edges and removing excess. Melt the butter in a frying pan, pour in the sugar and wait until it dissolves. Place peeled and diced apples in a frying pan. Simmer for 4 minutes, then let cool and pour the filling into the molds.

Puff apple baskets.

Use the remaining dough to make circles the size of the baskets. Make a pattern on them with a special roller knife; you can also use a kitchen knife. Cover the baskets with mesh, connect the edges, brush the top with yolk. Keep in the oven for 20 minutes at 220°C. The puff pastries should be well browned.

Apple cookies

Puff pastry cookies with apples are a dessert that can complement both breakfast and lunch.

Components:

yeast-free dough – 0.4 kg;
apples – 0.3 kg;
walnuts – 0.1 kg;
sugar - to taste;
egg – 2 pcs.;
cinnamon - to taste;
butter – 50 g.

Peel the fruits, cut into cubes, simmer in a frying pan with butter until the juice evaporates. Place the fruit pieces into a plate, sprinkle with sugar and chopped nuts, and you can add cinnamon. Mix all ingredients well.

Roll out the dough a little. Cut the layer into triangles, make herringbone cuts in each, leaving the center intact. Place the filling in the middle and wrap it up: place two opposite edges on top of each other. Place cookies on a baking sheet and brush with beaten egg. Bake for half an hour at 220°C.

Homemade apple cookies.

Apple puff pastry made from yeast-free puff pastry

Puff pastry without yeast is made faster, so many people prefer this option.

You will need the following components (you will get approximately 700 g of dough):

0.5 kg flour;
1 stick of butter;
2 eggs;
0.3 l of water;
50 g sugar;
5 g salt;
10 ml vinegar 9%;
10 ml sunflower oil.

In water at room temperature, dilute salt and sugar, beat in an egg, pour vinegar, mix. Gradually add flour through a sieve, stirring constantly. The dough should be soft and elastic, so you may need a little more flour or, conversely, less.

Divide the butter at room temperature into 4 parts. We also cut the dough into 4 parts, roll each into a layer 0.5 cm thick and distribute the butter evenly. When the cake is greased, roll it onto a rolling pin, which can be pre-lubricated with vegetable oil. Then carefully remove the rolling pin, fold the dough into a book, put it in a bag and put it in the refrigerator. We repeat the action with all parts.

To make apple puffs, you can use the following recipe:

yeast dough – 0.4 kg;
apples – 0.3 kg;
egg – 1 pc.;
sugar – 0.2 kg;
lemon juice – 30 ml;
potato starch – 50 g;
vanilla sugar – 10 g.

Peel the fruits, cut them into cubes, add sugar, pour lemon juice and place in a frying pan. Close the lid, turn on medium heat, and simmer until soft. All the liquid needs to evaporate. Place the fruits in a bowl and sprinkle with starch.

Roll out the dough and cut into squares. Visually we divide the square into 2 parts: put the fruit mass on one, and make several transverse cuts on the second. Cover the filling with the cut half and connect the edges with a fork. Brush the top with egg. Bake puff pastries at 220-230°C until the top is browned, i.e. You need to bake them the same way as apple puffs made from yeast dough.

Puff pastries with apples are a universal delicacy that can be prepared every day without any hassle, enjoying aromatic and crispy homemade pastries. With a package of puff pastry and a few apples in stock, every cook can create a delicious treat.

Apple puff pastry puffs

Essentially, puff pastries are made from apples. The delicacy can be decorated in various ways and a new treat can be prepared every day from the same ingredients.

The apple filling for puff pastries is prepared in different ways. You can use fresh crushed fruits, sprinkle with sugar and roll in a convenient way.
The filling will be very tasty if you simmer apple slices in butter and caramelize them with honey.
If baking from puff pastry with apples is being prepared for a holiday or buffet, you can make baskets and fill the filling with jelly mass.

– a popular baking option, the products are prepared quickly and bake in no more than half an hour, so they can also be served for breakfast. To prevent the puff pastry with apples from falling apart during baking, you can additionally secure the edges with a fork. The base will work either with or without yeast.

Ingredients:

dough – 500 g;
sour apples – 3 pcs.;
sugar – 150 g;
lemon juice – 10 ml;
yolk – 1 pc.

Preparation

Leave the dough to defrost.
Apples need to be peeled and seeded, cut into small cubes and sprinkled with lemon juice.
Roll out the dough, cut into rectangles.
Place a spoonful of filling on one edge of the piece and sprinkle with sugar.
Cover the pie with the second edge of the dough, and additionally seal with a fork.
Grease the surface with yolk, bake puff pastries with apples for 20 minutes at 190 degrees.

The apple puff pastry can be shaped like an envelope. To do this, cut the dough into squares and, having distributed the filling in the center of each piece, fasten the opposite corners. You can add dried fruits to the filling: raisins, dried apricots or prunes and sprinkle everything with cinnamon. If desired, add nuts, preferably walnuts.

Ingredients:

dough – 0.5 kg;
apples – 2 pcs.;
sugar – 150 g;
cinnamon;
dried apricots and raisins – 20 g each;
chopped walnuts - 1 handful;

Preparation

Thaw the dough, roll it out a little and cut into squares.
Peel the apples, cut into small cubes, mix with dried fruits, nuts, sugar and cinnamon.
Distribute the filling among the blanks and form envelopes.
Bake for 25 minutes at 190 degrees.

Beautiful with apples, can be decorated in the form of pies. This method is good when using jam. To get the desired shape, cut out circles and make cuts on two opposite sides. Having distributed the filling in the center of the workpiece, fold the edges overlapping so that the filling falls into the cut.

Ingredients:

dough – 1 kg;
thick apple jam – 300 g;
yolk.

Preparation

Roll out the defrosted dough a little, cut out circles, make parallel cuts.
Distribute the filling and form pies.
Grease the surface with yolk and bake for 25 minutes at 190 degrees.

“Rosettes” made from puff pastry with apples – recipe

Preparing “Roses” from puff pastry with apples is no more difficult than ordinary pies. You need to prepare the apple slices in advance and, if possible, cut them into very thin slices. Yeast dough is ideal, this will make the products more beautiful and crispier. Use red fruits; do not peel them.

Ingredients:

dough – 500 g;
red apples – 2 pcs.;
water – 1 tbsp.;
sugar – 100 g;
powdered sugar.

Preparation

Remove seeds from apples and cut into thin slices.
Boil water in a saucepan, add sugar and add apple slices, simmer for a couple of minutes. Remove and dry.
Defrost the dough, cut into strips 3 cm wide and 25 cm long.
Place slices overlapping each strip, 1 cm apart from the bottom edge.
Roll the workpiece into a roll, bend the bottom edge, and place the workpiece on a baking sheet.
Bake puff pastries with apples for 25 minutes at 200 degrees, sprinkle with powder when ready.

Puff pastries with apples are made from ready-made puff pastry in a very simple and original way. The ideal accompaniment for this filling is ground cinnamon; it goes well with fruit. Yeast-free dough is suitable, and it is better to use sour apples: Simirenko, Antonovka or another winter variety.

Ingredients:

apples – 4 pcs.;
dough – 500 g;
cinnamon – 1 tsp;
sugar – 50 g;
butter – 20 g;
yolk.

Preparation

Peel the apples, cut into cubes, fry in oil for a couple of minutes. Sprinkle with sugar and cinnamon, set aside, let the filling cool completely.
Roll out the dough and cut into rectangles.
Spread the filling on one edge of the workpiece, and make 5-6 parallel cuts on the other half.
Cover the filling with the cut part, seal the edges, brush the top with yolk.
Bake puff pastries with cinnamon and apples for 20 minutes at 200 degrees.

It’s very simple to prepare the famous ones with apples, the main thing is to form the preparation correctly. To make the apple slices soft, boil them in weak sugar syrup for 3-4 minutes. From half a kilogram of yeast dough, 8 pieces will come out in half an hour. wonderful delicacy.

Ingredients:

apple – 1 pc.;
dough – 500 g;
cinnamon – 1 tsp;
sugar – 100 g;
water - 300 ml.

Preparation

Boil syrup from water and sugar, hold apple slices in boiling liquid for 5 minutes.
Roll out the defrosted dough, sprinkle with cinnamon, cut out triangles.
Place an apple slice on the larger part and roll it up.
Bake for 30 minutes at 190 degrees.

Insanely delicious apple puff pastries can be made in a matter of minutes. To ensure that the products have a pleasant appearance and the filling does not “run away,” use portioned muffin tins. The cottage cheese is filled with all sorts of aromatic flavors like cinnamon and vanillin, and the apples are softened in a weak sugar syrup.

Ingredients:

dough – 500 g;
apples – 2 pcs.;
starch – 50 g;
vanilla, cinnamon:
sugar – 50 g (in cottage cheese) + 100 g (in syrup);
cottage cheese – 400 g;
egg – 1 pc.

Preparation

Boil syrup from water and sugar, simmer finely chopped apples in it, strain and dry the slices.
Cut the dough into squares and distribute into muffin tins.
Mix cottage cheese with egg, vanilla, cinnamon and starch. Add cooled apples and stir.
Place the filling into each piece.
Bake puff pastries with cottage cheese and apples for 25 minutes at 190 degrees.

For a buffet menu, you can make open puff pastry with apples from puff pastry. To make this delicacy you will need small muffin tins. Use yeast dough; during baking, the edges will rise and look very impressive when finished. The filling can be changed at your discretion.

Ingredients:

dough – 500 g;
apple – 1 pc.;
chocolate – 50 g;
powdered sugar;
walnuts – 1 handful.

Preparation

Thaw the dough and cut into squares.
Place the blanks into molds, leaving the corners outside.
Place 3 small pieces of apple, broken chocolate and chopped nuts into each basket.
Bake at 200 degrees for 20 minutes, while still hot, sprinkle with powdered sugar.

Apple puffs made from puff pastry without yeast can look like little tartines. These incredibly tasty, very crispy and crumbly cookies are prepared very quickly; no special equipment or special knowledge of cooking is needed. The result will impress even the most discerning sweet tooth.