Puff pastry flowers with jam. How to wrap puff pastries: interesting options for making puff pastries. Open pies and pies

In the two previous parts, I told and showed what shapes buns come in and what beautiful things can be made from yeast dough. And in the third part of this exciting story we will talk about puff pastry. After all, puff pastries are also different!

What to make from puff pastry

From ready-made puff pastry you can create, cut or mold so many beautiful, varied products that it’s simply amazing. I made a selection of puff pastry recipes that I have already prepared. All these puff pastries are available on the website in the form of detailed photo recipes, so if you especially like something and want to take a closer look and prepare it, use the links to the recipes!

Layered corners, triangles

The easiest way to seal a puff pastry is to place the filling in the center of a square of dough, fold it in half diagonally and pinch the edges. It turns out to be a corner. They can be made sweet or savory, with cheese, cottage cheese, eggs and herbs, with berries and fruits.

How to make a puff envelope

You can also do this with a square of dough: fold all 4 corners towards the center and pinch them so they don’t open up. You will get a nice “envelope” that works well with apples, cottage cheese and raisins filling.

How to make croissants

The shape of a croissant is the same as a bagel. So take a triangular strip of dough, put the filling on the wide part and roll it up. Please note: the shape of the croissants depends on the width and length of the strip; they turn out different!

How to make puff pastries

If the previous puff pastries can be formed using a knife and hands, then for the tubes you need special molds in the form of metal cones. Narrow strips of puff pastry are wrapped around them slightly overlapping. The molds need to be greased with sunflower oil so that the tubes can be easily removed.

How to make vol-au-vents - puff pastry nests

Now let's move on to more complex figures. Baked goods in the form of puff nests look very original, in which you can put various fillings - from red caviar and fried champignons to strawberries and cream.
To make nests, cut out a pair of circles from the dough - with a glass, for example. And then in half of them we cut out the middle with a smaller glass.

Place the baked rings on top of the circles, gluing them with cream, butter or mayonnaise, and fill the “nests” with filling. Depending on the filling, you will get an unusual snack or baked goods for tea.

How to make original shaped puff pastries

Also try to make “vuliki” - they look very unusual. In the dough rectangles, make small cuts in a checkerboard pattern vertically - until the middle of the piece, leaving the other half of the rectangle whole. Place the filling on it, then cover the top with the openwork half, stretching it slightly, and pinch the edges. “Vuliki” are so named for their resemblance to a honeycomb, and work especially well with a bright fruit filling of cherries, apricots, pumpkins, sugar and cinnamon.

How to make a puff scallop

It’s very easy to form such a cute scallop puff pastry filled with, for example, chocolate.

I want to cook something special for the holiday. And offer a new interpretation of already known and beloved dishes. So it's time to check out some new food design ideas!

Our review today is dedicated to creative cutting of dough - from the simplest to real masterpieces of flour production.

Putting ideas in the piggy bank!

Buns made from strips and layers of dough without filling

You can make beautiful buns from the “sausages” of yeast dough. To prevent the strips from sticking together, the sausage must first be greased with egg. And then wrap it with an ornate line according to the pattern you like.

From a small rolled strip you can make a flower bun, a bow bun, or a leaf bun.

For children, we definitely make baked goods in the shape of animals.

From a layer of puff pastry you can make a stylish bun with a large bow.

Baking based on rolls

Original spikelets, buns and bread can be made on the basis of rolls. Various schemes for cutting dough with scissors are used here.

We make the spikelet as follows: sprinkle the dough “sausage” with poppy seeds. Then we make cuts in the roll at an angle of 45 degrees, and lay them out in a “pigtail”.

Similarly, we make spikelets stuffed with poppy seeds or cinnamon with sugar.

You can make a rosy wreath from a roll with sugar and cinnamon.

If you cut the roll into pieces and place it on a baking sheet, you can make cinnamon rolls. When ready, fill the buns with chocolate glaze, concentrated syrup, nuts with sugar or other delicious decoration.

Decorating the edge of the pie

Open pies and pizza can be decorated in a special way by decorating the edge in advance and filling it with filling.

Original filled pies

Adults and children love pies. You can surprise and delight your loved ones by making them in the shape of roses, animals, curls, apples and other fruits and vegetables. Thus, you can make themed pies for a specific event or for a specific person.

Stuffed pies

Large stuffed pies can be decorated in the shape of a funny turtle. The relief on the shell can be made using imprints of cups or dumplings.

Stuffed flower pie can be made with any fairly thick filling or with a combination of two fillings. Place the filling on the bottom layer and form a center and a ring. Then cover with a second layer of dough and fix the center with a plate. We fasten the ring around the edge and make cuts, unfolding the dough like flower petals.

We make a stuffed ring pie with the filling peeking out using special cuts in the center of the dough layer and fold it towards the edge.

Stuffed pie in the shape of a fish is made from puff pastry or yeast dough.

Country pie with minced meat and eggs is also quite beautiful and colorful. This dish will surely delight your guests!

We form a bunch of grapes from small round pies with filling and decorate with carved leaves and vines. Here is the finished culinary masterpiece!

The stuffed pie can be perforated. For such a pie, a thick filling made from pieces of meat, cabbage, and apples is suitable.

Two-color pies

Pies and buns made from two-color dough are very original. We make them according to the principle of the well-known Zebra pie, coloring half of the dough with cocoa powder. And then everything depends on your imagination. You can put snow-white balls of dough into a baking dish and fill them with the dark part of the dough, you can bake multi-colored cakes and make a cake out of them, or you can connect two layers of light and dark dough, make two rolls and use them to make colored butterflies.

Decorative bread

It is our custom to greet guests with bread and salt. But where can you get beautiful decorative bread? It turns out that you can bake it yourself. There are a lot of worthy options. Let's get to know them:

Open pies and pies

Open pies and pies can be decorated not only with an original edge.

We make puff pastry pies with the effect of an opening flower from two square layers, cutting the top one.

We now make charlotte with apples in a new format. We spread a curd filling with the consistency of thick sour cream onto the shortbread dough, and decorate the top with apple roses.

We decorate pies with berries and jam filling with decorative pieces of dough.

We make open puff pastry pies with meat filling.

We decorate pies and pies with a border of dough and sausages. To do this, place a sausage between two layers, secure it, make cuts and unfold it.

You can make rose pies with pieces of boiled sausage.

Open pie with pear and cottage cheese is very healthy. We fill the shortcrust pastry base with pears, cut into rings, without separating them. We lay them out in the shape of a flower and fill them with liquid curd filling. Bake.

We make a pear pie from a puff pastry and half a pear. Original and simple!

Pie "Santa Claus"

For the New Year's holiday, it is worth baking a pie with one of its symbols. We suggest making a pie with the image of Grandfather Frost.

Now, fully armed, let's start experimenting with original baked goods!

Photos used: hlebopechka.ru, www.liveinternet.ru,

Crispy, tasty, melt-in-the-mouth puff pastry buns and pies are one of the favorite delicacies, the recipe for which first appeared in France. One day, a student of the French pastry chef, Claudius Gele, had the idea to wrap a piece of butter in the dough, and then roll it out, doing this several times. The result was an airy, light, buttery puff pastry that is still popular in national cuisines around the world. It’s easy to prepare at home, because frozen puff pastry can be bought in the store. But the aerobatics is to make puff pastries with your own hands from homemade dough, because it turns out tastier than semi-finished products.

How to cook puff pastries

The recipe for puff pastries is considered universal, because it can be used to prepare a wide variety of baked goods. Puff pastries are made from puff pastry without and with filling, and pies can be sweet or savory, open or closed. However, the main secret of delicious puff pastries lies not in the filling, but in the dough, which is prepared using a large amount of butter.

The process of making the dough involves covering unleavened or yeast dough with butter and rolling the resulting “sandwich” many times to create a flaky texture. The more layers, the fluffier the puff pastries will be, since the oil evaporates in the oven, due to which the layers are separated from each other by a layer of air. In this case, you need to roll out the dough in a thin layer and make sure that it does not tear, periodically cooling it in the refrigerator. Afterwards, puff pastries are formed from the dough, filled with filling and baked in the oven. Baking made from yeast dough is soft and tender, while baked goods from unleavened dough are crispy and fragile. Making puff pastry is a complex and masterly process, which you can still master on your own if you really want to.

Fillings for puff pastries

The options for sweet fillings are very varied: boiled condensed milk, pieces of chocolate, dried fruits, canned, fresh fruits and berries, jam, preserves, cottage cheese, nuts, cream, marmalade or just cinnamon and sugar. If using liquid jam, it should be thickened with cornstarch to prevent the filling from leaking out during baking. You can add lemon and orange zest, spices, sesame seeds and poppy seeds to the filling for taste and aroma. Sweet puff pastries are an excellent dessert and a complete snack with tea and coffee.

Puff pastries with savory fillings are served as an appetizer for soup and main courses, so they often replace bread. The most popular savory fillings are cheese, meat, poultry, fish, eggs, ham, mushrooms and vegetables. Combinations of spinach with cheese, chicken with ham, meat with mushrooms, eggs with onions, cream cheese with seafood, potatoes with lentils and many others are very tasty. It’s worth experimenting here, creating delicious combinations with spices and herbs.

Secrets to making delicious puff pastries: the right ingredients

According to classic puff pastry recipes, a layer of unleavened puff pastry should contain about 300 layers, and a layer of yeast dough should contain from 24 to 96 layers. This is hardly possible at home, so housewives often use simpler recipes for quick-ripening puff pastry. There are some subtleties, knowledge of which will help you prepare tender and airy puff pastries.

For delicious puff pastry, choose flour with a high gluten content - these are the “Extra”, “Krupchatka”, premium and first grade varieties. It is advisable to sift the flour. Use cold, not ice-cold water, while some housewives replace part of the water with milk or add only milk - it turns out delicious, but the dough loses its elasticity. The dosage of salt is also important, since if there is not enough salt, the layers of dough may spread. To improve elasticity, culinary experts advise adding a few drops of vinegar or lemon juice when kneading.

Whether to use butter or creamy margarine is a matter of personal preference. Of course, it tastes better with butter, but modern baking margarine with a high melting point is also suitable for puff pastries, since it produces particularly fluffy baked goods. But you should not use spreads or cheap butter substitutes for dough. Before working with the dough, the butter is usually cooled without freezing, otherwise the thin dough will tear when rolling. Sometimes eggs or yolks, a little cognac or other strong alcohol are added to the dough to improve the taste.

How to roll out dough correctly

First, all the ingredients specified in the recipe are mixed, with the yeast added at the very end. While the dough rests for 30–40 minutes under a towel or cling film, the butter is mixed with a small amount of flour for plasticity, then a rectangular layer is formed from it, which is placed in the refrigerator. After this, a sheet of dough is rolled out, butter is placed in the middle, the ends of the dough are lifted and pinched at the top with an envelope. The dough is rolled out in one direction, folded into three or four and left in a cool place so that the butter hardens a little. Then the procedure of rolling and folding the dough is repeated several more times. By the way, the room should be cool, otherwise the butter will start to melt, and you will have to put the dough in the refrigerator more often.

Cutting dough into puff pastry and baking

The most important thing when cutting is to preserve the layered structure, so the knife must be very sharp. Puff pastry is flexible and can be easily molded into puff pastry of any shape. You can cut the dough into squares and put a little filling on top, you can cut the rectangles diagonally and make bagels. If you roll the rectangular layers into rolls, cut them in half, make small cuts in the center and turn the rolls out, you will get puff curls. Puff pastries in the form of roses and croissants, rectangular and shaped pies, envelopes and baskets with filling look very beautiful.

Before putting the puff pastries in the oven, their tops are greased with yolk for color, but it is better not to grease the edges of the products, otherwise they will become tough. The puff pastries are placed on a cool baking sheet covered with baking paper, rest for a few minutes (no more, otherwise the oil will leak) and placed in the oven, preheated to 180–240 °C, depending on the recipe. At a lower baking temperature, the dough will not rise well and the butter will melt, resulting in flat puff pastries without a flaky texture. If you bake them at a very high temperature, the puff pastries will quickly brown, but will remain raw inside.

Air puff pastry: master class

Ingredients: wheat flour with a high gluten content - 250 g (a little flour for sprinkling), cold water - 130 ml, butter - 150 g, salt - on the tip of a knife, thick jam or marmalade - to taste, eggs for brushing the dough - 1 pc.

A step-by-step puff pastry recipe is an easy way to learn how to bake puff pastries for a dessert or snack. This recipe uses the classic puff pastry method.

Cooking method:

1. Sift the flour and mix it with salt.

2. Mix flour with 30 g of soft butter, mash well.

3. Pour water into the butter-flour mixture in small portions and knead the dough.

4. Knead the dough for 5 minutes until it becomes elastic and soft, but the dough should not stick to your hands.

5. Let the dough rest for about 20-30 minutes under a towel.

6. Roll out the dough into a rectangle measuring approximately 13 by 25 cm.

7. Place a piece of the remaining butter on the rectangle and smooth it in the middle, leaving the edges, because you will have to bend them towards the center.

8. Fold the edges of the dough into an envelope.

9. Turn the dough seam side down, lightly sprinkle with flour and gently roll out with a rolling pin. Make a large rectangle 2-3 times larger than the original rectangle.

10. Brush off any remaining flour from the dough, otherwise these areas will become discolored during baking. Fold the dough into three layers, wrap in cling film and refrigerate for half an hour.

11. Roll out the dough into a large rectangle and fold it into thirds again. Repeat this procedure 5 more times, refrigerating the dough if necessary.

12. Roll out the finished multi-layer dough and cut out small squares of approximately 7 × 7 cm.

13. Place a little thick jam or marmalade in the middle of each square.

14. Brush the edges of the squares with beaten egg using a silicone brush.

15. Connect the opposite ends of the dough, and slightly fold the other ends inward to form unfinished envelopes.

16. Place the puff pastries on a baking sheet covered with baking paper and brush them again with beaten egg.

17. Bake the dessert in the oven preheated to 180°C for 20 minutes.

18. Sprinkle the finished and slightly cooled puff pastries with powdered sugar.

If you make a lot of dough at once, you can store it in the freezer and use it as needed. Puff pastries made from homemade dough are tastier and fluffier than store-bought puff pastries - you will see for yourself!

Puff pastries with cheese and sausage

These puff pastries are good for breakfast, and they are ready instantly if you defrost 400 g of puff pastry prepared by yourself in advance. Grate 100 g of cheese, cut 100 g of smoked chicken and 2 sausages into small pieces. Mix all the ingredients and season them with sour cream to taste. Roll out the dough and cut it into rectangles. Place a little filling on one half of each rectangle, cover with the other half and seal the edges well. Place the puff pastries on a greased baking sheet and bake for 15 minutes at 180°C until they are golden brown. If you have time, you can brush the pies with egg, but in the morning everyone is in a hurry, so you can skip this culinary step - they will still turn out rosy and delicious!

French puff pastries with Nutella and raspberry jam

This delicious dessert will brighten up any tea party and is quite easy to make. Roll out 0.5 kg of puff pastry and cut the layer into rectangles, cut the edges diagonally. Place 6 tbsp in the middle of each rectangle. l. chocolate paste. Gather the puff pastry into a herringbone pattern, pinch the edges nicely and brush the top of the puff pastry with beaten egg. Make several cuts in the top of the pie with a sharp knife, place the products on a baking sheet covered with baking paper and bake the French puff pastries for 20 minutes at 200 ° C - the oven should already be heated to the desired temperature. Nutella puffs that melt in your mouth - what could be tastier?

Cook with joy for your family and enjoy tasting puff pastries with different fillings during lunches and dinners together!

How sometimes you want to improve your culinary skills and make a unique dish that will captivate the whole family. Of course, housewives place a special emphasis on desserts, due to the fact that both children and adults love sweets.

It’s much easier to go to the nearest pastry shop and buy a treat for tea, but it’s more interesting and better to bake delicious pastries at home yourself.

Buns will be an excellent accompaniment to tea. Cooking is not at all difficult, the main thing is to decorate the dish beautifully. Not everyone can bake twisted buns with braided patterns.

But in this article you can learn how to make beautiful buns very simply. These will be braids with patterns that will delight everyone.

Each recipe is supplemented with steps, this will help you more easily understand what methods of forming buns are available and how to implement them in practice.

Don't be afraid that you won't be able to mold the buns. My recipes are not complicated, and the effect will amaze everyone. I suggest you find out the formation recipes as soon as possible.

Yeast buns

Components: 100 gr. Sahara; 250 ml milk; 2 pcs. chickens yolks; ½ tsp. salt; pack vanillin; 100 gr. sl. oils; 25 gr. yeast; 1 kg flour; 30 ml milk; 1 PC. chickens yolk.

The last 2 ingredients on the list are needed to grease the buns.

Cooking algorithm:

1. I start preparing beautiful loaves from yeast dough by preparing the dough for kneading the dough. Warm the milk to room temperature, only then add yeast to it and completely dissolve its composition in it. You also need to add 2 tbsp. sah. sand, mix. The mixture should become homogeneous. It is worth adding 1 tbsp. flour and mix. Cover the dough with a towel, move it to a warm place, let it stand there for 15 minutes.
2. You won’t be bored, because it’s also worth warming up the soup. butter, let it cool and add 2 pcs. chickens eggs
3. I add sugar. sand and mix. It is better to do this with a whisk. I bring in the van. powder, salt, sow flour. It is worth adding the last ingredient in parts to make the dough mixture from the yeast mixture fluffy. Using a spoon, I mix the mixture, all that remains is to knead it with your hands.
4. I cover the yeast dough with a towel, let it stand for 40 minutes in a warm place, you can wrap it in film. During this time it will become 2 times larger. Next comes the shaping of the buns.

There will be one recipe for preparing dough for buns, but I will offer methods for shaping them for consideration a little lower. Of course, each recipe for molding buns has its own characteristics, how to sculpt them, and therefore for convenience I have attached a photo to them.

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Scheme for forming buns:

1. The braid can be either large or not. If you make large rolls, then you should divide the dough mass into 2.3 parts. Each part of the dough should be kneaded well. Then divide the dough into 3 ropes and roll out.
2. Weave strands of dough in the form of a braid. The rest of the braids need to be done the same way. As you can see, even bun shapes such as braids are easy to roll.
3. It is worth mixing the milk from the chickens in a cup. yolk. In this case, there is no need to beat the mass. Just make sure it becomes homogeneous.
4. Grease the surface of the dough with the mixture and cover with sesame seeds, poppy seeds, and sugar. In general, the topping of the dough is at your personal discretion.

Heart

This time you need to divide the finished dough into parts. Roll out one part of the dough in the form of a flat cake, spreading with the next one. oil Sprinkle the surface of the dough with sugar on top.

Scheme:

1. Roll the flatbread into pieces.
2. I connect the edges of the dough. I cut the roll lengthwise and it turns out to be a heart, all that remains is to straighten it.
3. This pattern will be the same for other types of buns that you want to make.

Butterfly

Scheme:

1. I divide the mass of dough into parts, now it’s time to roll it out and sprinkle it with sugar.
2. All that remains is to roll the roll; I roll it into a bracket so that the ends are connected in the center.
3. I cut the roll 1 cm in the center and unfold the butterfly. The wings should be turned to the sides. That's all, the butterfly bun with sugar is ready. Your family will be delighted with the buns.

Baking beautiful buns

When the process of forming the buns is completed, you need to place them on a baking sheet to bake. The oven should be preheated to 200 gr. Baking should take approximately 10 minutes at this temperature.

Then change the temperature to 180 degrees, but there is no need to take out the buns, because they still need to be baked for about 20 minutes.

This is not the end of the recipes and shaping methods; I still have something to surprise my faithful readers with.

Homemade buns with filling

Poppy buns can be made in the shape of beautiful roses. Most likely you have seen similar design in stores. Look at the photo and you will understand what kind of roses I am talking about.

Interested? Then it's time to learn how to make rose buns with poppy seed filling at home.

Cooking algorithm:

1. The finished dough batch needs to be rolled out, only then divided into equal halves.
2. One of them should be rolled out into a rectangle, the cake should not be thin, I grease the melt. butter and sprinkle the right amount of poppy seeds on top.
3. You need to roll the dough into a roll again. I cut it into pieces, their width will be approximately 10 cm. All that remains is to form the roses.

As you can see, all the methods are extremely simple!

Curls and braids

Scheme:

1. I place the finished dough batch on the table surface and sprinkle it with flour. I roll out the dough into a sheet, it will be rectangular. I sprinkle poppy seed filling on it. I fold the layer overlapping. I cut it into strips crosswise. You will get approximately 12 strips.
2. I twist all the strips in spirals 3-4 times. I roll it into rings. Baking with sugar will be ready after 20 minutes of baking at 200 degrees. in the oven. But these are not all the ways and forms for delicious buns.

Stuffed hearts

Scheme:

1. I make small flat cakes, cover the mixture. butter, sugar. I sprinkle poppy seeds. By the way, you can safely cover the dough with cinnamon, it turns out really very tasty, and the buns also have a great aroma.
2. I roll the dough into a tube, roll it up and cut it. I form a heart. All that remains is to send the buns off to bake. The finished result will delight you with its beauty and originality.

Look at the photo to see what kind of buns with sugar were formed by me.

Butter buns

Ingredients: 4 tbsp. flour; 1 tbsp. dry yeast; 250 ml milk; 1 PC. chickens egg; salt; 2 tbsp. sah. sand; van. powder; 0.5 pack sl. oils

Cooking algorithm:

1. Flour with dry yeast, sugar. I mix sand and salt. I add a van. powder, making a batch.
2. I heat the milk a little and mix it with the dry ingredients. I kill chickens. egg there too.
3. Softened sl. I add butter to the mixture. I mix with a spoon, then knead the dough by hand.
4. Roll the dough into a ball and cover with a towel. I leave the bowl in a warm place for 1 hour.

We are engaged in molding buns, the methods are presented below.

Recipes for making buns with apples

Apple buns with jam are not only very tasty, but they can also be spectacular and beautiful.

Below I have presented a recipe with jam, but instead of jam, you can put apples after stewing them for a couple of minutes in a frying pan.

But just don’t forget to core the apples and cut them into pieces or slices.

Small braids with jam

Scheme:

1. Roll out the dough into a flat cake and cut it into medium-sized squares. I fill the center with jam.
2. I cut the squares into small pieces on the sides. You shouldn't reach the middle. You still need to leave a space of 5 cm in the center.
3. I braid the edges with jam. It is not difficult to form a braid with jam, as in the photo.

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Scheme:

1. I form 2 sausages from the layer.
2. I twist them together. Ready. There is a video to help you at the end of the article.

Herringbone

Scheme:

1. The dough should be rolled out into a flat cake. I cut into triangles.
2. I cut each edge on both sides into segments and form Christmas trees.
3. I coat the top part of the baked goods with a mixture of milk and yolk. I form the buns. Their shape will be really beautiful. So that they are golden, I bake them thoroughly in the oven.

Spirals with jam

Scheme:

1. I roll out the dough to a large size. I put the filling on it. Feel free to complement the apple filling with delicious raisins.
2. I overlap the edges. I cut the roll crosswise into strips. They should be 3 cm wide. About 12 strips will be enough.
3. I roll the strips into spirals. I put the spirals with jam on a baking sheet covered with pre-heat. oil If you have any questions, you can watch the video to better understand how baking is done at home. It will turn out very beautiful.

Roses

Even apple buns can be made into beautiful shapes.

Cooking algorithm:

1. I cut apples into slices. I boil them in water for 5 minutes and add citric acid. I roll out the dough and cut it into strips.
2. I grease all the strips with apple jam, sprinkle cinnamon and sugar on top.
3. I put the strips in the center, put the apple slices in half on the strip so that it looks like it was done in the photo.
4. I fold the strip into the shape of a rose and an apple.

Curd buns

Few people will refuse cottage cheese buns when they are served for tea. The thing is that the filling with cottage cheese is almost the most popular among bun lovers.

You can bake not only sweet rolls, even salty cottage cheese will come in handy. But the most interesting thing is that the shapes of the curd buns cannot surprise you, look at the photo in person.

If you are interested in this topic, then below I have presented a number of interesting recipes.

Envelopes with cottage cheese

Scheme:

1. I divide the dough into squares. I put the cottage cheese filling in the center.
2. I turn the corners to the center. I bake until done.

This method is the simplest, as you noted. See other methods in the video.

Roses with cottage cheese

Scheme:

1. I roll out the dough cakes and cut them into 3 parts, but not completely.
2. I put the filling in the center.
3. I wrap the edge around the filling. I fold the edges and form roses.

Curd buns

You get very beautiful curd buns.

Scheme:

1. I roll out the dough into a rectangle. I cut it into squares. I put the filling in the center and make cuts in the corners.
2. I fold the dough with the filling and push the edges into the holes.
3. I wrap the second edge. Done, you can go bake. Each bun will delight you with a beautiful view.

As you can see, even the simplest bun, if you know the secrets of its design, can become a masterpiece. Their design options are very different, and therefore every housewife can find one that suits her, both in terms of preparation method and effect.

Video of forming buns

Read other baking recipes on my website, finding out how different and impressive it can be in decoration.

You have made dough for buns, pies and pretzels, but you don’t know how to cut the dough so that the baked goods turn out beautiful - see step-by-step photos.

Beautiful buns

Cutting "Orchid": roll out, cut out a square, fold into a triangle, make cuts along the sides, leave a section of dough without a cut, unfold the square, connect the cut strips in the center.

Cutting "Peony": roll out, cut out a square, fold into a triangle, make cuts along the sides, leave a section of dough without a cut, unfold the square, fold the triangle with other corners, make cuts. Unfold the square and connect the cut strips in the center. Place the filling into the flower petals.

Cutting "Curls": roll out the layer, season with filling, roll into rolls on both sides, cut across.

Baking cutter “Rose”: roll a bun, roll out a circle, make 4 cuts at equal intervals, put the filling in the middle, roll the rose petals one by one.

Butter “Bows”: roll into koloboks, roll out circles, fold the circle in half, make 4 external and 3 internal cuts.

A simple flower made from yeast dough: roll the sausages, connect them into rings, put the filling on the two walls inside the ring, connect them in the center, as shown in the photo.

Beautiful puff pastry Kalach: roll a bun out of it, roll out a circle, grease with filling, roll into a roll, cut the roll lengthwise, twist two puff ribbons together, connect the ends to make a roll.

How to make “Piglets” from rich yeast dough. Roll out the circle, make a small cut on top, bend the corners - ears. We sculpt the piglet's piglet at the bottom, bending the edge and flattening it a little. The piglets' eyes are made of raisins.

Butter "Mushrooms": A circle is rolled out, which is then cut into pieces (see photo) and laid out in the shape of mushrooms.

"Croissants". Roll out the circle and cut it into triangles, cutting from the center to the outer edge. A cut is made on the outer side of the triangle in the middle and the filling is laid out at its end. The croissant is rolled up from the outer edge to the center.

Bun “Bird”: Roll the sausage, wrap one edge around your index finger and thread it into the resulting ring. Using a small pinch, press the dough into a beak shape. The tail needs to be flattened and cuts made, giving the appearance of feathers. The eyes are the highlight.

Here are simple versions of beautiful buns made from sausages. By the way, even a child can make such forms. Involve your little ones in this fun baking process. At the same time, you will develop fine motor skills and imagination.

How to decorate pies

Flower cake decoration: Roll out the layer into a round shape, place a bun of filling in the center. Carefully distribute the rest of the filling around the circle, leaving space from the edges and the central bun. Cover the top with another layer of dough. Using a small bowl or tea cup, press the edges around the center filling. Trim the outer edges with an openwork knife. Then evenly cut the dough with the filling that goes along the outer ring. Turn each “petal” slightly so the filling is facing up.

Cutting a loaf of bread. Roll the flagella into sausages and weave them into a loaf, as shown in the step-by-step instructions in the photo.

Here are the options for decorating the edge of the pie.

Cutting the dough “Pigtail” or “Spikelet”

The simplest version of “Pigtails”. A rectangle is cut out of the rolled out dough layer and a longitudinal cut is made in the center. Then, one edge is threaded through the resulting hole several times. This way the edges curl into a spiral. The filling is placed in the center.

"Pigtail with sausage". Three sausages are connected at the top edges. Then a slice of sausage is placed between them. Intertwined like a braid. The right harness is placed between the left and the center, then the left is placed between the right (which is now on the left) and the center (which is on the right). Again, a slice of sausage is placed and the braiding continues.

Sausage in “Pigtail” dough. This delicacy is sometimes called “Obzhorka” in culinary shops. The sausage is placed in the center of the dough cake. Then the edges are stuck to each other, and the sausage wrapped in dough is cut into equal parts. Each polka is turned sausage side up and placed one after another on different sides from the middle. Place in the oven when half cooked. Sprinkle cheese, herbs on top, grease with mayonnaise or ketchup (optional). And finish baking until ready.

Beautiful bun “Spikelet”. This type of baking is simple to make and looks very beautiful. Roll out a thin layer, grease with vegetable oil or egg, sprinkle with sugar and cinnamon (poppy seeds). We roll the roll, which we then cut with scissors slightly obliquely, as shown in the photo. We put the resulting “spikelets” into one large beautiful bun.

And this is a simple pigtail with poppy seeds. The sausage is covered with poppy seeds and cut with scissors, placing the petals on different sides.