Cookies made from ready-made dough. Curls puff pastry cookies. Cinnamon ears recipe

Dear friends!

I know that you, just like me, love simple and quick baking using the first available ingredients. This time I have prepared a recipe for you in case you have ready-made puff pastry without yeast lying around. Without false modesty, I can say that the recipe is ingenious; I was inspired by store-bought cookies that did not foretell trouble.

Why Garibaldi?

Have any of you heard about Garibaldi cookies? Despite the Italian name, these are traditional English biscuits, invented by the famous biscuit maker John Carr back in 1861. And since then it has remained unchanged and is sold in any English supermarket to this day. He named these cookies in honor of his idol, the Italian general and revolutionary Giuseppe Garibaldi, and his historic visit to England in 1854.

By the way, this was the first cookie that could be bitten without causing damage to the teeth. All other cookies at that time were just wooden. But the British have since then retained the habit of dipping these cookies in tea. In the original, it was layered with dried currants.

And in my biography this whole story began like this.

Me, my husband and Garibaldi

My husband is not only a big sweet tooth, but also a wonderful actor, and this time I decided to please him and congratulate him on the premiere by presenting him with a delicious gift. Among the delicacies were cookies with the unusual name “Garibaldi”. We remember about the famous Italian revolutionary from our school history course, but this was the first time I had seen such an interesting cookie. It represented thin crispy biscuits made from two layers of unleavened dough with a layer of raisins.

The package of cookies ran out quickly, but I still had an appetite and, to begin with, I decided to search the Internet for information about these cookies and found several variations. I read it carefully and decided... to come up with my own!

This is how mine appeared "Garibaldi style" Puff pastry cookies for the lazy.

For it we will need:

1 package of ready-made yeast-free puff pastry
200 gr. raisins
1 protein
100 gr. granulated sugar
a little flour for rolling out the dough

Preparation:

How's the recipe? Bomb?

My cookies turn out very soft, precisely because they are flaky, but tender, and you definitely won’t have to dip them in tea and coffee like the British)

Cookies made from puff yeast or yeast-free dough with sugar and cinnamon “Ears”, step-by-step recipe with photos

Craving something tasty, sweet and crunchy? And to cook in a matter of minutes? Then check out this recipe for puff pastry cookies with sugar and cinnamon. The cookies turn out sweet, incredibly aromatic, and, of course, very crispy. In common people these cookies are called “ears”. Despite the attractive appearance, even a beginner can give a beautiful shape to cookies. After all, it is prepared from store-bought puff pastry, and all you have to do is defrost the dough and mold ears with cinnamon and sugar out of it.

You can find yeast and yeast-free dough on store shelves. What is the difference between them and which option should we use? The fact is that during baking, yeast-free dough rises solely due to water vapor, and in yeast dough, the work of water vapor is supported by the work of yeast bacteria. In the yeast-free version there are many more layers of dough, and they are all coated with oil. Due to this, baked goods made from yeast-free dough are more fatty, high in calories, slightly dry and very crispy. It makes great cookies, crunchies, snack baskets (see recipe for chicken and cheese snack) and cake layers. Baked goods made from yeast puff pastry are slightly less crispy, but more fluffy and soft. This dough is best suited for puff pastries, pies, cookies and buns. Therefore, if you want to get fluffy and softer cookies, use yeast dough, and if you prefer crispy cookies, buy yeast-free ones.

You can make yeast dough with your own hands, but it is such a painstaking task that most housewives prefer to use ready-made dough bought in a store. Store-bought puff pastry is no worse than homemade dough. The main thing is that before you start cooking, take it out of the freezer and let it melt at room temperature. And then start rolling out and laying out the fillings.

Cooking time: 30 minutes.

Ingredients:

0.5 kg sheet puff pastry;
0.5 tbsp. sugar (100 g);
8 gr. cinnamon powder;
8 g ground cinnamon.

Cinnamon ears recipe

1. A few hours before the start of preparation, take the dough out of the freezer and let it completely melt at room temperature. Using a rolling pin, carefully roll out the soft dough in one direction, this will preserve the integrity of its layers.

2. Mix ground cinnamon with sugar and let stand for a couple of minutes. This way the sugar will be better saturated with the aroma of cinnamon.

3. Generously, evenly sprinkle the dough layer with the cinnamon sugar mixture. If desired, carefully roll the top with a rolling pin, thus imprinting the spices into the base.

4. Roll the dough into a roll until it reaches the middle.

5. Then fold the other edge of the dough towards the center in the same way.

6. Cut the resulting roll into equal pieces 1.5-2 cm thick. In the cut, you get something similar to ears.

7. Preheat the oven to 220 degrees. Line a baking tray with baking paper and place the ears on it in rows at a short distance from each other. This is necessary so that the baked goods do not stick together, increasing in size during the baking process. Place the ears in the preheated oven. Baking time 15-20 minutes.

8. The puff pastry increases significantly in volume, and the ears become a beautiful brown-golden color, covered with cinnamon-sugar caramel. Remove the baked goods and let them cool slightly.

Cinnamon ears made from yeast dough are ready! Place in a cookie bowl and serve with tea, coffee, juice or milk. Bon appetit!

My friends!

Our temperature has dropped to 29, tomorrow they promise rain, which means we can turn on the oven for a while. Just a little bit. And at the same time do not make any unnecessary movements. Ready-made puff pastry purchased. Toppings are on hand. And sweet pastries made from puff pastry await us: the most delicious selected recipes to my humble but seasoned eye and taste.

I've compiled a list of both quick and easy baking recipes and more complex holiday desserts. And since there are a lot of recipes waiting for us, we’ll dispense with my favorite introductions on abstract topics and get straight to the point.

Yeast and yeast-free puff pastry

I can only say in theory (since I recently found out that not everyone is aware) that puff pastry tends to be yeast-free And yeast.

Yeast-free puff pastry It is prepared from unleavened dough (flour, water and salt) with the addition of a large amount of butter, which is “beaten” into the dough by repeated folding and rolling. Puff pastries, cookies, cakes, and strudels are made from yeast-free puff pastry. By the way, the famous Napoleon cake in its French original is also made from such puff pastry without yeast.
Yeast puff pastry prepared in the same way, but from yeast dough. You can make croissants, buns and a variety of so-called Viennese pastries from yeast puff pastry.

So, if you once again wondered “What kind of sweet and tasty thing can I make from store-bought puff pastry?”, listen carefully and remember!

Recipes for yeast-free puff pastry

Let's start with the basic and fastest...

1. Puff rolls with chocolate filling

Grocery list:

cocoa powder - 2 tbsp.
sugar, brown or white - 2 tbsp.

Preparation:

Defrost the puff pastry and preheat the oven to 200ºC. Line a baking tray with baking paper.
Sift cocoa powder onto the dough and spread it over the entire surface of the layer, leaving about a 0.5 cm gap at the edges.
Sprinkle granulated sugar on top and roll the roll along the narrow side.
Using a sharp knife, cut the roll into rolls about 1 cm thick and place on a baking sheet.
Bake puff rolls in a preheated oven for 15 minutes until golden brown.

If the dough is too soft and cannot be cut into rolls, place it in the refrigerator for 10-15 minutes.

2. Puff rolls with apple and nuts

You can prepare rolls with apple-nut filling in the same way. For them we will need the following products.

Grocery list:

puff pastry without yeast - 400 gr.
apples - 2 pcs.
chopped walnuts - ½ cup
butter - 1 tbsp.
cinnamon - ½ tsp.
nutmeg - ¼ tsp.
sugar - 1.5 tbsp.
a pinch of salt

Preparation:

Defrost the puff pastry and preheat the oven to 200º. Line a baking tray with baking paper.
Peel and core the apples and cut into small cubes.
Melt butter in a frying pan over moderate heat, add apples, cinnamon, nutmeg, 1 tablespoon of sugar and a pinch of salt.
Fry apples with butter and spices for 5 minutes. Remove the pan from the heat and let the apples cool completely.
Sprinkle the defrosted dough layer with the remaining ½ tablespoon of sugar and chopped nuts, leaving a gap of about 0.5 cm from the edges of the dough.
Then lay out the cooled apples and distribute them over the entire layer of dough.
Along the narrow edge, roll the dough into a roll and cut into rolls about 1 cm thick with a sharp knife.
Transfer the rolls to a baking sheet and bake for 15 minutes or until golden brown.

3. Open puff pastry puffs with apples

Grocery list:

puff pastry without yeast - 300 gr.
apples, green - 2 pcs.
peach or apricot jam - 70 gr.
water - 30 gr.
egg yolk - 1 pc.

Preparation:

Pre-defrost the puff pastry according to the instructions on the package.
Preheat the oven to 180-190º and cover a baking sheet with parchment.
Peel the apples, cut them in half and remove the core. Cut into very thin slices (about 4 mm).

To prevent the apples from darkening, you can fill them with cold water and a spoonful of lemon juice.
Place the jam and water in a small saucepan and heat over low heat, stirring, for 2 minutes. Pass the resulting jam through a sieve.
Lightly roll out the dough on a floured work surface and cut out 4 identical rectangles measuring approximately 10x15cm.
Transfer the dough to the prepared baking sheet. Place 6-7 apple slices in the center of each rectangle, placing one on top of the other. Leave a margin of 1-1.5 cm from the edges.
Using a brush, brush the apples with half the jam. Grease the empty edges of the rectangles with yolk mixed with a couple of tablespoons of water.
Bake for 10-12 minutes until the puff pastries are golden brown. Remove the finished puff pastries from the oven, brush with the remaining jam and let cool.

4. Sweet puff pastry pie filled with cottage cheese and jam

Grocery list:

puff pastry without yeast - 400 gr.
cottage cheese - 300 gr
powdered sugar - 2 tbsp.
egg - 1 pc.
fruits or berries from any jam (without syrup) - 100 gr.
grated zest of 1 lemon or orange
chopped dark chocolate - 50 gr. (optional)
almond petals - 2 tbsp.

For lubrication:

egg yolk - 1 pc.
milk - 2 tbsp.
sugar - 1 tbsp.

Preparation:

Thaw the puff pastry and lightly roll it out on a floured work surface.
Preheat the oven to 200º and line a baking tray with baking paper.
In a bowl, mash the cottage cheese with a fork and mix thoroughly with powdered sugar and a lightly beaten egg.
Add the berries from the jam (if we use fruit jam, they need to be finely chopped), grated zest and, if desired, chocolate, and mix again.
Place the layer of puff pastry on a baking sheet lined with baking paper and place the curd filling in the center, leaving a space of 3-4 cm from the edges.
We wrap the free edges and pinch at the corners. It should look like an envelope, open in the middle.
In a bowl, beat the yolk, milk and sugar, and use a brush to brush the edges of the pie.
If desired, sprinkle the filling with almond petals and press lightly with your palms.
Bake in a preheated oven for 10 minutes, then reduce the temperature to 170º and bake for another 20 minutes until golden brown.
After cooling, sprinkle the finished cake with powdered sugar.

5. Cinnamon Puff Pastry Spirals

Grocery list:

puff pastry without yeast - 250 gr.
butter, melted - 1 tbsp.
brown sugar - 2 tbsp.
chopped nuts - ½ cup
cinnamon - ½ tsp.

Preparation:

Defrost the puff pastry and preheat the oven to 180º. Line a baking tray with baking paper.
Brush the defrosted dough with melted butter.
Mix sugar, nuts and cinnamon in a bowl and sprinkle the surface of the dough with this mixture.
Cut the dough in half crosswise and turn one half over so the nuts are facing down.
We cover this half with the other half with the nuts facing up, that is, the two layers of dough should touch with clean sides, the nuts should be on top and bottom.
We cut this resulting layer crosswise into several equal strips 1 cm wide.
We take each strip by its two ends and twist it into a spiral.
Place the resulting spirals on a prepared baking sheet at a distance from each other.
Bake for 15 minutes until golden brown.
Remove the finished spirals from the oven and transfer to a wire rack to cool completely.

6. Puff pastry wreaths with blueberry jam

Grocery list:

puff pastry - 400 gr.
flour - for dusting
blueberry jam - 4-6 tbsp.

Preparation:

7. Garibaldi puff pastry with raisins

Grocery list:

puff pastry - 500 gr.
raisins - 200 gr.
egg white - 1 pc.
sugar - 100 gr.
flour - for dusting

Preparation:

Defrost the puff pastry and preheat the oven to 200º.
Wash the raisins and dry them well on a paper towel.
Roll out the defrosted dough on a floured surface until the layers have doubled in size. The thickness of the dough should be 2-3 mm, no more.
Place raisins on one sheet of dough and cover with a second sheet and run the rolling pin over the dough again to seal the raisins with the dough.
Using a sharp knife, cut cookies into arbitrary shapes and sizes. The top layer can be cut to form a lattice.
Place the cookies on a baking tray lined with baking paper, brush with lightly beaten egg yolk and sprinkle with sugar.
Bake for 15 minutes until golden brown.

8. Puff pastry roll with semolina cream and jam

This recipe can be prepared with either yeast or yeast-free puff pastry.

Grocery list:

puff pastry (yeast or yeast-free) - 400 gr.
plum or any other sour jam - 250 gr.

For cream:

semolina - 150 gr.
grated zest of 1 lemon
eggs - 6 pcs.
sugar - 100 gr.
milk - 1250 ml
butter - 50 gr.

Preparation:

Defrost the puff pastry according to the instructions on the package and first prepare the semolina cream.
In a saucepan, heat the milk and sugar over low heat, stirring occasionally with a whisk.
As soon as the milk begins to boil, add semolina in a thin stream while stirring vigorously with a whisk.
When the cream begins to thicken, add lemon zest and continue stirring.
After the semolina acquires the consistency of custard, remove the saucepan from the heat, add the butter and stir until it is completely dissolved.
Preheat the oven to 180º and after the cream has cooled slightly, add the eggs one at a time, thoroughly mixing with a whisk after each egg until a homogeneous, smooth mass is formed.
Place a layer of puff pastry into a rectangular oblong cake pan so that one edge protrudes slightly more than the other.
Place semolina cream inside, plum jam on top, and distribute along the bottom of the mold.
Fold the edges of the dough on all sides to cover the filling. Lightly pinch the edges of the dough where possible to form a roll.
Bake the puff pastry roll at 180º for 45 minutes until the dough is golden brown.

Puff pastry recipes

9. Nut buns made from puff pastry

Grocery list:

puff pastry dough - 500 gr.
walnuts - 300 gr.
egg yolks - 2 pcs. + 1 piece - for lubrication
sugar - 90 gr.
rum or cognac - 20 ml
cinnamon - ½ tsp.
vanilla sugar - 10 gr. (I take sugar with natural vanilla )
milk - 4 tbsp.

For the glaze:

powdered sugar - 50 gr.
cold water - 1 tbsp.

Preparation:

For the glaze:

Sift the powdered sugar and dilute with cold water. Cover the cooled buns with this glaze.

10. Puff-yeast buns with cream and raisins

Grocery list:

puff pastry dough - 500 gr.
— 500 gr.
raisins - 200 gr.
egg yolk - 1 pc.
milk - 2 tbsp.

For the glaze:

powdered sugar - 50 gr.
cold water - 1 tbsp.

Preparation:

Here ⇓ auntie shows how to form buns correctly. Be sure to check out:

I think I've given you enough ideas. You can start!

Good luck, love and patience.

Puff pastry is used to prepare a huge number of delicious and tender dishes. There are both main dishes and desserts made from this type of dough. Of course, it’s most pleasant to talk about desserts, because, naturally, nothing sweeter and more pleasant exists. Among the desserts, one recipe stands out - Berlin cookies. The brightest and most delicious option, which is also quite easy to make.

Cooking time: 85 minutes

Servings: 8

Calories: 357 kcal per 100 grams

The dish came to us from German cuisine, where it was incredibly popular. In the early 1930s, this dessert with sugar was considered something of an exquisite delicacy and was not available to everyone. Now times have changed, and Berlin cookies can be bought or prepared by anyone with a recipe and at least some culinary skills.

Products for making cookies:

500 grams of ready-made puff pastry;
150 grams of sugar;
2 teaspoons cinnamon.

Products for making glaze:

10 tablespoons of boiled or distilled water;
8 tablespoons sugar;
1 teaspoon lemon zest;
1 teaspoon lemon juice.

Recipe

In this recipe we will use ready-made puff pastry that has been prepared in advance, but you can also buy it in the store. The main thing is that the dough is not frozen or too melted when you start cooking.
Once we have the dough, we can start cooking, the recipe is simple. Sprinkle the work surface with sugar, place the dough on it and begin to roll it out into a thin layer (at least 2 millimeters) with a silicone rolling pin. It is advisable to roll out the dough using sugar, since during the heat treatment the sugar will begin to melt, and the puff pastry will be soaked from the inside with the resulting sweet caramel. Here's a little trick.
Now it’s the turn of the remaining sugar and cinnamon. These two ingredients need to be distributed evenly throughout the entire layer of the finished dough. Both sugar and cinnamon should be added based on your own taste.
Now we need to start rolling up a layer of our delicious ready-made dough. We take the ends at the same time and begin to fold them towards the middle so that we get a kind of “lamb with twisted horns”. The edges of the dough should meet exactly in the middle of the layer.
Now we need to cut our stuffed roll into small cookies. We do this with a sharp kitchen knife. The width of the cookie should be approximately 1 centimeter. Place the puff pastry cookies on a baking sheet lined with parchment at a distance of 3–5 centimeters from each other so that they do not stick together during baking. We flatten the puff ears with filling a little on the sheet and give them the same neat shape.
These puff pastry cookies should be baked in a well-heated oven for 5–10 minutes. This will depend on the operating characteristics of your oven. Remove the rosy cookies with filling from the oven and leave to cool on the sheet. In the meantime, you can make some delicious frosting.
To prepare the glaze, we need to pour water into a saucepan and wait until it boils. Then reduce the temperature and add the required amount of sugar, mix well and cook the resulting sugar syrup for at least 10–15 minutes. The readiness of the syrup is determined by immersing a fork or spoon in it; if, when removing it, “sugar threads” appear from the syrup, then the syrup is ready.
Now you will need to do the following: cool the syrup a little and transfer it to the desired bowl; we no longer need a saucepan. Next, add lemon zest and juice to the syrup. Mix everything using a blender or mixer. The result is a homogeneous and fluffy glaze.
Using a silicone brush, coat the puff ears lying on a baking sheet with the glaze and the filling - sugar. Give the icing a little time to completely saturate the cookies and harden. After all these procedures, the cookies need to be removed from the sheet and placed in a vase.
You can serve Berlin cookies at any time, because they do not require any additions and are good on their own. However, if you use jam, it will not spoil the recipe at all. With the right jam you can make a great play on both Berlin cookies and the recipe. Goes great with raspberry jam, lemon jam, etc.

Cookies with icing or jam can also be made from yeast dough to check the difference between the yeast dough and the classic version. However, you need to take into account that the peculiarity of yeast dough is that it rises quite strongly during the cooking process.

Berlin cookies with sugar or jam are an excellent recipe that allows you to get the most delicious filled dish at minimal cost.

Cook deliciously and enjoy your meal!