Previously, any baked goods were necessarily served not only for holidays, but also on weekdays. Russian cuisine is rich in recipes for baking from yeast-free or yeast dough. Recently, puff pastries with berries made from puff pastry have become very popular. This is a delicious and healthy dessert that is easy to prepare. In addition, here you can regulate the amount of sugar, so it can become a dish for proper nutrition.
Puff pastry with assorted berries
Puff pastries with black currants
If you find ready-made puff pastry of acceptable quality, you can periodically delight your family with quick baked goods.
And since the time for kneading the dough is saved, you can spend a few free minutes giving the products a beautiful look. This is what we will do today! Surely you have already seen on the Internet or on sale puff pastries in the form of such flowers - there is a square at the base, and there seem to be 4 petals on top. If you still don’t know how to cut the dough to get exactly this appearance of the finished product, then please take a look at my recipe today!
As usual, I added my descriptions to the step-by-step photos, so preparing such beauty will not be particularly difficult!
And if you want to experiment with the shape, then you can use another MK from the recipe for puff pastries with meat and bell pepper. For some, stars, for others, again, flowers - that’s not the point. The main thing is that it is beautiful and tasty!
You can use any filling - sweet or salty and in different variations: berries, fruits, jam, cottage cheese, vegetables, meat, etc. Add whatever you like, only in moderation, because the puff pastry is open and the puff pastry is airy. Therefore, you should not be overzealous with the amount of filling!
Well, let's go twist and twirl our flowers!
Preparing a delicious pie with cranberries and lingonberries
Today we will bake a pie with frozen berries. The recipe with photos will become a visual aid for novice housewives. For the filling we need lingonberries and cranberries. As a rule, these berries are sold frozen. They must first be defrosted naturally. We will also learn how to prepare an exquisite sour cream that will highlight the taste and sourness of the berries.
Compound:
- 150 g lingonberry berries;
- 150 g cranberry berries;
- 130 g butter;
- 0.8 liters of sour cream;
- 200 g flour;
- egg;
- 0.2 kg granulated sugar;
- walnut kernels and cinnamon powder.
Preparation:
- Take a deep bowl and put softened butter into it.
- Add granulated sugar.
- Now beat in one egg. First, take it out of the refrigerator so that it reaches room temperature about class=”aligncenter” width=”600″ height=”399″[/img]
- Carefully sift the high-grade flour and add it to the bowl.
- Now we begin to actively knead the dough.
- First we use a spatula, and then switch to manual mode.
- Place the dough in a plastic bag or wrap it in food grade film.
- Place the dough in the refrigerator for about 60 minutes.
- Take a suitable heat-resistant pan and line the bottom with baking paper.
- From the dough we lay out a uniform cake with sides.
- Mix lingonberry and cranberry fruits, and then place them inside the dough basket.
- Meanwhile, we have already heated the oven to a temperature threshold of 180°.
- Place the pie in the oven for 45 minutes, and in order not to waste time, let’s start preparing the cream.
- Place rich sour cream in a separate bowl.
- Add 100 g granulated sugar.
- Using a mixer or blender, begin to actively beat the sugar-sour cream mass until it is brought to a homogeneous consistency.
- And now our pie has already arrived, we remove it from the oven and cool it.
- Now sprinkle the cranberries and lingonberries with cinnamon powder on top.
- Chop the walnut kernels and spread them in an even layer on top of the berries.
- Place the prepared cream on top and distribute it evenly with a spatula.
- Decorate the shortbread pie with frozen berries.
- Let the prepared confectionery brew for a little while, and then enjoy its taste.
Formation of puffs:
Before I started cutting the dough, I prepared the powdered sugar. I stopped buying it - I make it myself, because it’s so simple and, compared to the store-bought version, it’s also cheap.
So, I poured sugar into the grinder (I always do it for future use, not just at once).
Grinded at maximum speed for a few seconds. The powder is ready! You can pour it into any storage container (it’s better if it has a lid) - a sugar bowl or a convenient jar.
Now puff pastry without yeast. When it has defrosted (usually 40 minutes at room temperature is enough), you can start working with it.
A layer weighing 250 g was rolled out to a square shape. I will make 4 puff pastries from it.
I cut the layer with a sharp knife crosswise into 4 equal squares.
In each square I made 4 “corners” - stepping back from the edge 1-1.5 cm I made cuts, as in the photo. There should be uncut areas in the center of each side of the square.
Sprinkle 0.5 teaspoon of powdered sugar onto each piece.
Then I laid out the berries (you can use either fresh or frozen).
I again sprinkled 0.5 tsp on top. powdered sugar. In total, I got 1 tsp. for each puff. Of course, you can increase the amount of powder to taste.
Now I lifted all 4 corners of the square and connected them together in the center, carefully making a tuck (a light tuck may unfold during baking).
I did the same with the second layer of dough. Place the puff pastries on a greased baking sheet. Bake for 15-20 minutes at 220'C.
Sprinkle the finished puff pastries with powdered sugar.
I love this berry! There is so much taste, beauty, and benefit in blackcurrant!
