Bows, tongues and triangles made of puff pastry - step-by-step recipe with photos

Reviews (5)

8

Prepared by: Daria Vakulova

09/15/2016 Cooking time: 20 min

I suggest you prepare a very easy and quick treat in just minutes! You can make these bows with your children and eat them with them! And believe me, they are eaten once, twice, three times!

Selection and preparation of berries for filling

You can prepare baked goods at any time of the year using jam or frozen fruits. Because raspberries are juicy, they may release juice while the puff pastries are baking. To prevent this from happening, preliminary preparation of the berries is required.

The main thing is to choose whole ripe fruits and add a little sugar. If the fruits are frozen, then first defrost them and strain through a sieve to remove any liquid that appears.

To make the filling, sort the fruits, place in a colander and rinse. Allow excess liquid to drain. You can place the raspberries on a paper towel to dry. Sprinkle dry berries with starch and add sugar to taste. Gently stir the filling with a spoon.

Tips for making puff pastry

To get an airy texture, you need to put a lot of fatty butter or margarine. The dough can be yeast or yeast-free, but regardless of its type there are some general cooking secrets.

You need to choose the highest grade flour and be sure to sift it through a sieve to give the finished baked goods airiness. Be sure to add salt, because... it affects the elasticity, taste and quality of the dough.

Cold water or milk is used as a liquid for better mixing. Milk helps improve the taste, but reduces the elasticity of the finished product. It is best to mix water with milk.

The butter or margarine should be cold, but not frozen, so that the layers do not tear. The higher their fat content, the more fluffy the dough turns out.

Layers are obtained by rolling out. In order not to disturb the structure of the layers, you do not need to go beyond the edges of the dough layer when rolling.

Yeast base

Yeast dough turns out more tender and fluffy than yeast-free dough. The result is an airy texture with clearly visible layers. The volume, taste and elasticity of baked goods depend on the quality of yeast. Flour should be taken with good gluten qualities.

Pour the yeast into a bowl and add cold water, add 1 tsp. granulated sugar, 1 tbsp. l. all-purpose flour, stir and leave to stand in a warm place until the dough begins to rise. Heat the milk a little, add eggs, salt, granulated sugar and mix. Pour into the dough and mix.

Sift the flour into a deep bowl, make a well in the center and pour in the prepared egg mixture. Knead the dough, roll into a ball, wrap in film and put in the refrigerator for 1 hour.

Roll out the chilled dough into a rectangle and mentally divide it into 3 parts. Place half of the butter cut into small pieces on the middle part, cover with film and roll out over the middle part.

Fold the edges towards the center like a book and roll out, add the rest of the butter and repeat. Roll out the layer again, sprinkle flour on both sides, fold it like a book and in half, roll it out. Wrap in film and leave in the refrigerator for 30 minutes or transfer to the freezer.

Yeast-free dough

When preparing yeast-free puff pastry, the most important thing is to roll out the layers correctly so that they do not mix. You need to roll it out cold several times and keep it in the refrigerator before each rolling so that the layers do not tear.

To make the finished product fluffy and airy, you can add a little alcohol of any kind and replace water or milk with yolk.

The room temperature should not be higher than +20°C so that the food does not heat up quickly. It is better to mix all the ingredients in a food processor or with a wooden spatula so that they do not heat up from the heat of your hands.

Sift all-purpose flour into a deep bowl, add baking powder, salt and mix. Put the butter cut into pieces and grind it with the bulk ingredients. Add sour cream and quickly knead the dough.

Transfer it to a table dusted with flour and make a rectangle. Roll out into a layer 1 cm thick. Fold into an envelope and roll out again. Do this 4-6 times. Wrap in cling film and place in the refrigerator overnight.

How to make cookies ears and bows from puff pastry with sugar?

Recipe for making cakes from ready-made puff pastry according to GOST.
Cakes made from ready-made puff pastry can be called “quick” baking; they are prepared very quickly and always turn out successfully and tasty. Having a couple of packages of ready-made puff pastry in stock (in the freezer) will never take your guests by surprise. There are a huge number of recipes from this universal dough that can be used to prepare snail with sausage and cheese, khachapuri with cheese, pizza and even the famous Napoleon cake. How many cakes can you bake for children for tea? This recipe contains a detailed description of the most common and easiest to prepare cakes: “Bows”, “Tongues”, “Triangles”. Some cakes are prepared according to GOST, while others are prepared in a simplified version. To prepare puff pastries “Bows” and “Tongues” you will need ready-made unleavened puff pastry

. Thaw a package of frozen puff pastry at room temperature. Each package usually contains two layers of dough - carefully separate them. Now you need to decide what kind of puff pastries you want. If you like airy and well-layered cakes, then it is advisable to roll out the dough a little and, conversely, puff pastries made from unrolled dough will be denser.

Ingredients and how to cook

ingredients for 14 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 40 min

cooking method

Making puff bows is very simple. We will do it like this:

1. The dough needs to be defrosted.

2. Place the dough on the work surface and roll it out lightly. The layer should be approximately 5-6 mm thick. Some types of ready-made puff pastry have already quite thin layers - in this case there is no need to roll them out.

3. Cut the layer into equal small rectangles.

4. Form bows from the rectangles: this is done by twisting the rectangle in the middle. You can pierce the bows in several places with a knife - then the dough will not swell during baking.

5. Grease each bow with vegetable oil and generously sprinkle with sugar.

6. Cover a baking sheet with baking paper and place future bows on it.

7. Place the baking sheet in an oven preheated to 200 degrees for 15-20 minutes. Keep an eye on the bows so that they do not burn or dry out - the baking time may depend on the dough (it makes sense to read the manufacturer's recommendations indicated on the packaging). The bows will be ready when they are browned.

Welcome to the Idea Workshop channel! Greetings to our regular readers and all those who visited us for the first time!

What could be more pleasant than a delicious cup of tea with fragrant homemade cakes with your family?

Not long ago, a recipe for a beautiful and delicious braided pie with cottage cheese

Similar Recipes

How to prevent the dough from burning? To prevent the dough from burning, you need to put a bowl of water in the oven. It does not matter what test we are talking about. It can be any dough: unleavened, yeast, biscuit, shortbread, choux,…

• Read completely

How to replace eggs in sweet baked goods In sweet baked goods, you can use one of these methods instead of eggs: • 1 egg = 1 tbsp cornstarch + 2 tbsp water; • 1 egg = 1 banana, pureed in a blender; • 1 egg = 2-3 spoons...

• Read completely

How to get baked goods out of a one-piece mold To avoid problems with getting the finished baked goods out of a one-piece mold, first cut out a circle from cardboard with a diameter equal to the mold and wrap it in foil. Place two crosses on the bottom of the mold...

• Read completely

How to preserve fresh cucumbers for a long time Sometimes it happens that for some unknown reason fresh cucumbers wither. And I want to keep them fresh for much longer. Here's the method: take a rag and wet it with cold water. Cucumbers are wrapped in it...

• Read completely

To make the donuts tasty... To make the donuts tastier, fry them in a mixture of fat, oil and lard: 40% vegetable oil and 30% each of beef fat and lard.

• Read completely

To prevent the berries in the pie from releasing too much juice... To prevent the berries in the pie from releasing too much juice, do not mix them with sugar. It’s better to make the dough sweeter, and sprinkle the pie with powdered sugar after cooking.

• Read completely

To prevent shortbread dough from sticking to the table... Shortbread dough will not stick to the table if the surface of the table is greased with vegetable oil.

• Read completely

Puff pastry at home

Of course, it’s much faster to make puff pastries from store-bought dough. Fortunately, there is a large selection in supermarkets. However, we invite you to get acquainted with the process of making puff pastry yourself.

At first glance, it may seem that puff pastry for cakes or snacks is very complicated, but in reality everything is completely different and it only takes time to prepare it at home.

Puff pastry is universal; you can use it to make both simple cakes and aromatic rolls with fillings, snacks and pies. It is pleasant to work with, it is soft and pliable. It will be useful for you to know the recipe for making puff pastry.

For it you will need:

More ideas for beautifully cutting yeast dough into buns - clear diagrams without description

Various examples of original bun shapes without further ado. You can look at the presented diagrams and easily repeat the proposed molding yourself, at home.

Piggy buns in the shape of piglets

Yeast buns in a silicone or metal muffin tin

STEP-BY-STEP COOKING RECIPE

Defrost the dough and roll it out in one direction. Cut into strips approximately 1.5-2 cm wide, then into rectangles.

Fold each rectangle into a bow (as if we were wrapping candy) and place it on a baking sheet, after sprinkling it with flour.

Sprinkle generously with sugar (the more, the tastier) and bake in the oven for 15 minutes. at 180 degrees until light golden brown!

Disappearing at the speed of light! About 80 pieces come out from 2 layers of dough, but it all depends on how you roll out the dough. I like it when it's subtler.

If you notice an error or inaccuracy, please write a comment, we will definitely respond.

Table of weights and measures Catalog of recipes

The main ingredients of puff pastry are flour, salt, water and butter (or margarine). Depending...

Puff pastry pastries

Preparation

Roll out the dough to about 2 mm thick.

Using a figured (or regular) knife, cut out rectangles.

Form bows.

Line a baking tray with baking paper or lightly grease it with oil. Lay out the bows. Place in an oven preheated to 180 degrees. Bake for 20 minutes.

Separate the whites from the yolks; we don't need the yolks. Add a pinch of salt to the whites. Beat.

Add sugar. Beat until stable peaks form.

Remove the finished bows from the oven. Using a cooking syringe (or a spoon), place the whites on the bows. Place in the oven for another 7-10 minutes.

Bon appetit!

Butter products

Butter products are a group of small-piece bread products with high calorie content, varied in recipe and shape, with and without filling. Butter products were made from premium and 1st grade wheat flour with the addition of sugar, fat, eggs, jam, etc.

Butter products

The dough for pastries is prepared using the sponge method. For puff pastries, the finished dough is additionally cooled and layered with butter. Butter for puff pastry is used unmelted. The finished dough is divided into pieces. The weight of the piece is determined taking into account the size of the baking, shrinkage and subsequent finishing of the dough piece or baked product.

The range of baked goods of the fifties and sixties included cream buns, puff pastries, Vyborg (improved) baked goods, Vyborg children's figured baked goods, children's larks, amateur products and ordinary baked goods, etc.

Buns with cream are round in shape with a cut on the surface, which is filled with cream. Pieces of dough weighing 40 g for 50 gram buns were proofed on a sheet for 10-15 minutes, then kneaded and proofed again for 1½-2 hours. 15-20 minutes before planting in the oven, they were greased with egg wash and baked for 8-12 minutes in an oven without steam at a temperature of 230-250°. An incision was made in the cooled products, which was filled with cream (10-15 g per 1 piece). The surface of the buns was sometimes sprinkled with powdered sugar.

Puff pastry (puff pastries) were baked from puff pastry in the form of buns, bows, envelopes, corners, etc., the surface of which was greased with egg and finished with powdered sugar or fondant; puff roses with jam - round in shape with a dark-colored top crust shiny from egg grease; rectangular cheese puffs with a rough surface sprinkled with cheese; apple puffs - irregularly rounded in shape with a glossy surface.

Buns . Another small piece was placed on a square piece of dough and the edges were folded over. The total weight of the piece is 58 g for a 50 gram bun and 112 g for a 100 gram bun. Rest before baking for 1½-2 hours. 10-15 minutes before placing in the oven, the dough piece was brushed with egg yolk. Baking was done on sheets in an unhumidified chamber at 250-260°. Baking time is 8-12 minutes for a 50-gram bun and 11-17 minutes for a 100-gram bun. After 5-10 minutes, the finished buns were removed from the sheets, placed in trays and sprinkled with powdered sugar.

Bows . The rectangular strip of dough was twisted in the middle so that one half of the strip was turned upside down.

Envelopes . A square piece of rolled out dough was folded into an envelope.

Corners . A square piece of rolled out dough was folded in half diagonally.

Proofing, baking and finishing of bows, envelopes and corners are the same as for buns.

Roses with jam . From a rolled out piece of dough 0.6-0.8 cm thick, square pieces weighing about 100 g and measuring approximately 11 cm x x 11 cm were cut. The edges of the square were folded (5-6 bends). About 10 g of jam was placed in the middle. The final proofing lasted 20-30 minutes. Before planting, some of the roses were brushed with egg or sprinkled with crumbs. Baking conditions are the same as for buns. The finished roses were finished with fondant or powder.

How to make “Tongues” from puff pastry

These puff pastries are prepared in the same way as “Bows”: roll out the finished layer of dough so that its thickness is halved. If you want a denser cake, do not roll out the dough at all. Cut the dough into rectangles, lightly grease one side with vegetable oil (just a little, just so that the sugar sticks, otherwise the puff pastries may burn) and dip this side in granulated sugar.

Place the pieces on a baking sheet and leave to proof for 10 - 15 minutes at room temperature.

“Tongues” cakes are baked in the same way as “Bows”, for 20 – 25 minutes, in an oven preheated to 200 degrees.

How to make yeast buns “Bantiki”

Step 1

1

1. Combine warm milk and sour cream (butter). Mix.

Step 2

2

2. Add sifted flour, salt, sugar and dry yeast.

Advice

I have the kind of yeast that needs to be added directly to the flour. If it says on the package that they need to be diluted, then dilute them in warm milk, taking it from the total amount of milk indicated in the recipe. Do not rush to add all the flour at once. Flour is different and you may need a different amount than indicated in the recipe.

Step 3

3

3. Knead the dough from all the ingredients, cover with a towel and place in a warm place to proof for 1-1.5 hours.

Step 4

4

4. Then knead the dough and divide into equal portions, approximately 50 grams each. Roll them into balls.

Step 5

5

5. Roll each ball into a round cake, about 12 cm in diameter. Grease the surface of the cakes with vegetable oil, sprinkle with sugar and, of your choice, sesame seeds, grain mixture or poppy seeds.

Then fold the flatbread in half and make two cuts, dividing the semicircle into three unequal parts.

Step 6

6

6. Pull the middle part slightly with your fingers and roll it down under the bun, forming a bow.

Step 7

7

7. Transfer the buns to a lined baking sheet. Using the blunt side of a knife, press a strip down the center of the bow. Cover with a towel and leave for 30 minutes in a warm place. Brush the bows with beaten egg or milk and place in a preheated oven.

Step 8

8

8. Bake at 180 degrees for 20-25 minutes. Take a look at your oven, when the bows turn red, it means they’re ready.

Step 9

9

9. Cool the finished bow buns, sprinkle with powdered sugar and serve with tea. Enjoy your tea!

How to prepare “Triangles” from puff pastry according to GOST

Puff pastry “Triangles” is cut from ready-made puff pastry without rolling, on average about 7-8 mm. thick. Cut the dough into 8x8 cm squares.

Beat the egg in a bowl with a fork and brush the squares with a silicone brush. Then bend the pieces diagonally and press lightly with your hands to form a triangle. In this way, collect all the triangles.

Place the triangles on a baking sheet and leave to proof for 10 - 15 minutes.

Preheat the oven to 200 degrees in advance and bake the puff pastries for 20 - 25 minutes.

During baking, you will see how the triangles will stratify (unfold) very appetizingly, this is exactly how they should turn out. Cool the finished puff pastry triangles and sprinkle generously with powdered sugar.

The puff pastry cakes are ready to serve and enjoy!

Bon appetit!

How to make puff pastry bows:

What’s great about this quick baking recipe is that there are only two ingredients, and making bows from ready-made puff pastry is very simple and easy!

After defrosting the dough at room temperature, cut it into strips about 1.5 - 2 cm wide, twist each one twice in the middle - just like making a paper “mouse” for a kitten!

Bows

Let's get back to making puff pastry bows with sugar. When our dough is ready, roll it out and divide the rolled out dough into long rectangles 10 cm wide. Dough from the supermarket is usually easier to work with, as it is often already cut into even, rectangular layers. After dividing the dough, cut the rectangles into strips 2 cm wide.

Next, twist them twice in the center, just like making small paper bows for kittens. This will give you cute puff pastry bows.

1. Prepare the necessary ingredients.

2. Pour dry yeast (instant) into a bowl, which does not require “revitalization”, add sugar and salt. Don't be afraid to add salt to sweet buns, it will only enhance their taste.

3. Pour in the young, non-acidic whey, preheated in the microwave to 40 degrees. It should be pleasantly warm so that the yeast does not “cook” and begins to “work” in the warmth.

If you can't find whey, you can use regular medium-fat cow's milk in the recipe. It also needs to be warmed before adding to the yeast.

Mix well. We try to ensure that the grains of sugar and salt dissolve.

4. Pour in vegetable oil.

5. Little by little, in small portions, add well-sifted wheat flour.

6. Knead a dense but soft dough. We start kneading in a bowl, then for convenience you can move it to a work surface dusted with flour.

When the yeast dough becomes homogeneous and stops sticking too much to your hands, form a bun out of it and put it back into the bowl.

Cover with a cotton towel and place in a warm place to rise. You can put the dough in a preheated oven, with it turned off, of course. Then it will rise in 40 minutes. This has been verified.

On a warm radiator, the dough rises for 1.5 hours. But, in one case or another, it will double.

7. The dough has risen and is ready for further work.

8. Roll it out on a work surface sprinkled with a little flour.

For convenience, you can divide the dough into several parts.

Buns with sugar from yeast dough with milk and water

List of required ingredients:

How to cook sugar buns in the oven:

1. Sift the flour into a bowl and add dry yeast.

2. In a mixer bowl or in a deep bowl, combine eggs, salt, sugar, vanillin and beat for 1 minute.

3. Add milk, water, flour and vegetable oil. Knead the soft dough, cover with film and put in a warm place for 1.5-2 hours.

4. Grease your hands with vegetable oil, place the risen dough on the table and knead it a little.

5. Divide the dough into 2 equal parts.

6. Roll out each half of the dough into a sausage and divide into 6 equal parts. There should be 12 pieces of dough in total.

7. Roll out the dough ball into a rectangle.

8. Grease the dough with melted butter and sprinkle with sugar.

9. Roll the dough into a roll.

10. Pinch the roll tightly.

11. Bend the roll in half with the seam facing inward.

12. Use a sharp knife to make a cut.

13. Unfold the dough halves to form a heart.

14. Place the buns on a baking sheet lined with parchment. Press down the “tails” of the buns.

15. Leave the buns for 15 minutes to proof, and then brush with beaten egg.

16. Bake in an oven preheated to 180° for about 25-30 minutes. Bon appetit!

If desired, you can sprinkle the buns not only with sugar, but also with cinnamon.

Recipe for “Bantiki Buns”:

Sift the flour into a bowl. Add yeast, stir.

Add sugar, salt, half an egg, melted butter and vegetable oil to warm milk. Mix. Add milk mixture to flour.

Knead soft dough. Leave to rise for 1 hour.

Divide the risen dough into 12-13 equal pieces. Roll into balls.

Roll out each bun with a rolling pin into a circle approximately 3 mm thick. Grease a little with butter and sprinkle with sugar mixed with cinnamon.

Fold in half.

Make 2 cuts to the middle of the semicircle.

Wrap the cut strip under the dough and pinch it well.

Press the strip in the middle with a spatula, just do not overdo it, so as not to make a cut. This is done so that the bow retains its shape.

Leave the formed buns to proof for 15-20 minutes. Brush with egg and bake at 180 degrees for 20 minutes.

How will it look like?
Buns “Bows”

I really love unusual baking shapes. I suggest baking cute bow buns with sugar and cinnamon. You can experiment with the filling: dried fruits, nuts, chocolate, poppy seeds... Both adults and children will definitely like these buns.

Category: Baking › Dough products › Buns

Ingredients for “Bantiki Buns”:

Puff pastry bows

The taste of childhood... When I hear these words, I immediately remember a cozy cafe on Khreshchatyk, round leather bar stools that are so great to spin around on, and the wonderful delicacy for which we came to the cafe - puff bows with powdered sugar! And even though other cafes have been operating on Khreshchatyk for a long time, and I come to visit my Capital, those same puff bows can be easily and quickly baked in your kitchen... and share the taste of your childhood with the kids!

Ingredients for puff bows:

- puff pastry - 0.5 kg; - powdered sugar.