How to cook puffs from ready-made puff pastry. Purchased puff pastry puffs

Classic puff pastry is quite difficult to prepare. It's easier to buy ready-made, and get it when you want to bake something. But, if you are a supporter of everything homemade, look on the Internet for simplified cooking methods. puff pastry. The recipes below assume you already have it.

tablespoon.com

Ingredients:

• 200–300 g puff pastry;
• chicken eggs;
• bacon slices;
• Parmesan;
• salt, pepper and herbs (parsley, dill, basil).

Cooking

Roll out the dough and cut it into squares 7–10 centimeters wide. Lay them out on a baking sheet lined with parchment paper. Make borders about 1 centimeter high along the edges of the squares.

Break one egg into each of your squares and lay out a few slices of bacon. Salt, pepper and sprinkle with chopped herbs and grated Parmesan (can be replaced with other cheese).

Preheat oven to 200°C. Bake puffs for 10-15 minutes. The dough should turn golden brown. But you can take the puffs out early if you want the egg to stay runny.

Clarkscondensed.com

Ingredients:

• 400 g puff pastry;
• 200 g sausage;
• 200 g cheddar;
• 4 eggs;
• 1 tablespoon ranch sauce;
• 3 tablespoons of salsa sauce;
• Parmesan.

Cooking

Roll out the dough to make a circle with a diameter of about 30 centimeters. Place a glass in the center of this circle and cut out another circle. Cut the resulting ring into triangular wedges. It should look like a flower.

You can also cut the dough into triangles and shape into a ring as shown.

Brush the ring with ranch sauce. If it is not there, then simply mix sour cream and mayonnaise with various spices in equal proportions ( dried parsley, dried dill, salt, pepper, garlic powder and so on).

Cut the sausage and lightly fry. Then break the eggs into the pan and fry, stirring constantly. At the end, add three tablespoons of salsa.

Spread the filling around the ring so that later it is convenient to bend the “petals”, and after cooking, cut the puff. Close the ring by bending all the "petals" and sprinkle it with grated parmesan. Bake the puff in the oven for 10-15 minutes at 200°C. Serve hot for breakfast.

Patsy/Flickr.com

Ingredients:

• 400 g yeast-free puff pastry;
• 250 g cream cheese;
• 150 g sugar + 2-3 tablespoons for sprinkling;
• 80 g butter;
• 1 teaspoon vanilla sugar.

Cooking

Roll out the dough into two large layers. Put one of them on a round or rectangular baking dish. Beat cream cheese, butter, sugar and vanilla sugar until smooth. Pour the mixture into the mold.

Lay the second layer of dough on top. Seal the edges. If desired, you can make braids or a lattice from the rest of the dough and decorate the cheesecake with them. Sprinkle the top of the cake with sugar. If you like cinnamon, then you can sprinkle it with it too.

Bake the cheesecake for half an hour in an oven preheated to 180 ° C until golden brown. When it cools down, send it to the refrigerator for a couple of hours, and then cut and serve.

minadezhda/depositphotos.com

Ingredients:

• 500 g puff pastry;
• 130 g butter;
• 1 small fork of cabbage;
• 7 eggs;
• 3 teaspoons of salt.

Cooking

Finely chop the cabbage and sprinkle with salt. Leave for 15-20 minutes for it to give juice. Boil the eggs and chop finely too.

Squeeze cabbage and combine with eggs. Melt the butter and pour into the filling.

Roll out the dough to the size of the pan. You should have two identical layers. Line a baking sheet with one of them and lay out the filling. Place the second layer of dough on top. Pinch the edges. Lubricate the surface of the pie with a beaten egg and bake in the oven for 30-40 minutes at a temperature of 180 ° C.

The-girl-who-ate-everything.com

Ingredients:

• 100 g puff pastry;
• 100 g cream cheese;
• 2 tablespoons of sugar;
• 1 tablespoon lemon juice;
• 1 teaspoon grated lemon zest;
• fresh or frozen berries.

For glaze:

• 1 glass of powdered sugar;
• 1-2 tablespoons of milk.

Cooking

Using a mixer, mix cream cheese, sugar, lemon juice and zest. Roll out the dough and brush it with the butter mixture. Spread the berries on top and wrap the roll. Cut it into small pieces and transfer them to a round baking sheet.

Bake the rolls for 15-20 minutes at 180°C. While they are baking, prepare the glaze. To do this, mix a glass of powdered sugar with 1-2 tablespoons of milk. Let the mixture stand for a while so that the powder is completely dissolved. If the frosting is too thick, add another tablespoon of milk. You can also add a pinch of vanilla if you like.

Take the rolls out of the oven and brush them with glaze. Can be served both hot and cold.

Dream79/Depositphotos.com

Ingredients:

• 1 kg puff without yeast dough;
• 500 g pork or ground beef;
• 50 g butter;
• 2 onions;
• 5 cloves of garlic;
• salt, pepper, spices to taste;
• vegetable oil for frying.

Cooking

Grind the onion with a blender or meat grinder, mix it with minced meat. Salt, pepper, add minced garlic and spices that you like.

Cut the dough into small balls, roll each of them. Put a couple of tablespoons of minced meat and a small piece of butter on one half of the circle. Cover the minced meat with the second half of the dough and pinch it.

Fry pasties in hot vegetable oil until golden brown on both sides. After frying, lay the pasties on paper towels to remove excess fat.

Thefoodcharlatan.com

Ingredients:

• 200 g puff pastry;
• 2 bananas;
• "Nutella";
• sugar;
• cinnamon.

Cooking

Roll out the dough and cut into triangles. Brush the base of each with Nutella (about half a tablespoon per triangle). See how to make this chocolate paste at home.

Peel bananas and cut into quarters. Divide the banana pieces into triangles. Roll up the puffs, seal the open edges so that the filling is not visible. It should be something like pies. Roll each of them first in sugar, and then in cinnamon. Lay out on a baking sheet lined with parchment.

Bake puffs for 10-15 minutes at 190°C. Best eaten hot so Nutella flows like hot chocolate.

Ginny/Flickr.com

Ingredients:

• 220 g puff pastry;
• 100 g mozzarella;
• 1 teaspoon chopped parsley;
• 1 clove of garlic.

Cooking

Roll out the dough and cut it into triangles. Place a slice of cheese (if you don't have mozzarella, use any other softer variety) at the base of each triangle and fold over the bagels. Brush them with a mixture of melted butter and minced garlic and parsley.

Preheat oven to 190°C and line a baking sheet with parchment paper. Bake the bagels for 10 minutes.

vkuslandia/depositphotos.com

Ingredients:

• 500 g puff pastry;
• a can of canned pineapples (rings);
• powdered sugar.

Cooking

Remove pineapple from jar and pat dry on paper towels. Cut the rolled out dough into strips 2-3 cm wide. Wrap each pineapple ring with a strip of dough (much like we did with bacon) and spread on a baking sheet (don't forget the baking paper).

Bake the puffs in the oven at 180°C for 15-20 minutes. Sprinkle the baked goods with powdered sugar. You can also use sesame seeds or poppy seeds as a topping.

bhofack2/depositphotos.com

Ingredients:

• 250 g puff pastry;
• 200 g feta cheese;
• 200 g frozen spinach;
• 4 tablespoons olive oil;
• 2 chicken eggs;
• 1 onion;
• 1 clove of garlic;
• parsley, dill and green onion taste.

Cooking

Spanakotiropita is a traditional Greek spinach and feta pie. To make portioned spanakothyropites, defrost, dry and chop the spinach. Fry the onion in olive oil (two tablespoons) until golden brown. In a separate bowl, beat the eggs and combine them with the feta. Mix everything thoroughly until smooth. Add the fried onion, remaining olive oil, finely chopped herbs and garlic.

Roll out the dough thinly and cut into squares 10-12 centimeters wide. Put two tablespoons of filling on each of them. Wrap the pies in triangles. Lay them out on a baking sheet lined with parchment paper.

Bake the pies in an oven preheated to 180°C for 20-25 minutes.

esimpraim/Flickr.com

Ingredients:

• 250 g puff pastry;
• 100 g of powdered sugar;
• 100 g fresh strawberries;
• 3 tablespoons of sour cream;
• 4 tablespoons of strawberry jam;
• 2 bananas;
• 1 apple;
• 1 kiwi.

Cooking

Roll out the dough into a layer about 0.5 cm thick. You can make small bumpers around the edge.

Spread the dough first with sour cream (it is better to take fat), and then with strawberry jam. If there is no strawberry, you can take any other of your choice. Arrange thinly sliced ​​fruit on top. Fantasize to make it not only tasty, but also beautiful.

Send the dish to the oven, heated to 200 ° C, for 15-20 minutes. Sprinkle the finished biscuit with powdered sugar.

Kasza/Depositphotos.com

Ingredients:

• 400 g puff pastry;
• 200 g of ham;
• 150 g of hard cheese;
• 1-2 tablespoons of mayonnaise;
• 1 clove of garlic;
• greens (dill, parsley, basil).

Cooking

Roll out the dough into a rectangle measuring approximately 30 x 45 centimeters. Cut the ham (you can use doctor's and any other sausage of your choice) and cheese into thin slices.

Chop the herbs and garlic, mix them with mayonnaise and spread this layer of dough, retreating 3-5 centimeters from the edge. Spread the ham and cheese evenly over the dough. Leave the ungreased edge free. Roll up the roll so that this strip of dough is on the outside. It can be moistened with water to seal the roll tightly.

Cut the roll into pieces 4-6 centimeters wide. Lay them out on a baking sheet lined with parchment paper. From above, the roll can be greased with yolk and sprinkled with poppy seeds or sesame seeds. Bake the rolls in the oven at 180°C for 20-25 minutes.

p.studio66/depositphotos.com

Ingredients:

• 6 sausages;
• 100-150 g of hard cheese;
• 1 egg;
• sesame seeds, sauce and spices to taste.

Cooking

Roll out the dough and cut into strips 3-4 centimeters wide. Grease each of them with your favorite sauce, sprinkle with spices and finely grated cheese. Wrap the sausages in the dough strips and place the hot dogs on a parchment-lined baking sheet. Brush the top with beaten egg and sprinkle with sesame seeds (optional).

Bake the sausages in the dough for 20 minutes at 180°C.

Ken Hawkins/Flickr.com

Ingredients:

• 200 g puff pastry;
• 200 g of chocolate;
• 50 g of powdered sugar;
• 1 chicken egg.

Cooking

Roll out the dough no more than 0.5 cm thick and cut into triangles. Place 1-2 pieces of chocolate at the base of the triangles. Roll up the triangles, place on a parchment-lined baking sheet and brush with the beaten egg.

Bake the croissants in the oven for 20 minutes at 220°C.

uroszunic/Depositphotos.com

Ingredients:

• 300 g of yeast-free puff pastry;
• 300 g smoked chicken breast;
• 200 g of hard cheese;
• 1 egg.

Cooking

Roll out and cut the puff pastry into strips about 2 centimeters wide. Take one strip and put on it finely chopped chicken breast and grated cheese. Cover with another strip, fasten them together at the base. Carefully twist the puff in a spiral. Repeat the same for all remaining strips.

Put the finished pigtails on a baking sheet (do not forget about baking paper!) And put in the oven, heated to 200 ° C, for 15 minutes.

Alattefood.com

Ingredients:

• 250 g puff pastry;
• 2-3 apples;
• 5 tablespoons of cane sugar;
• 3 tablespoons of regular sugar;
• 2 tablespoons of butter;
• 2 teaspoons of cinnamon;

For glaze:

• ½ cup powdered sugar;
• 2-3 teaspoons of milk;
• ½ teaspoon vanilla extract.

Cooking

In Denmark, puff pastry apple pie is popular. We suggest you make its variation in the form of braids.

To do this, apples need to be peeled, core removed and cut into cubes. Then they need to be caramelized over low heat: cook them in a saucepan along with cane sugar, vanilla extract and a teaspoon of cinnamon for 5 minutes.

Roll out the dough, grease it with melted butter, sprinkle with regular sugar and the remaining cinnamon. Lay out the apples and cover with another layer of dough on top. Then cut it into strips, put them on a baking sheet with parchment and carefully twist each of them in a spiral.

Bake the pigtails for 10-15 minutes in the oven at 180°C. While they are baking, make the glaze. Combine powdered sugar, milk and vanilla extract. You can adjust the thickness of the glaze by adding either powder or milk.

Pour the finished braids with glaze and serve.

sweetmusic_27/Flickr.com

Ingredients:

• 400 g puff pastry;
• 100 g of hard cheese;
• 100 g salami;
• 1 tomato;
• 1 egg;
• olives;
• spices to taste.

Cooking

If you are a fan, then you will surely like these pies. Their filling goes well with foam. Salami, cheese, tomato and olives should be finely chopped and combined with an egg. If you want, you can add your favorite spices and herbs to the filling.

Roll out the dough, cut into squares and spread the filling. Blind pies. Bake at 180°C until golden brown.

Krzysztof_Jankowski/Shutterstock.com

Ingredients:

• 500 g of yeast-free puff pastry;
• 400 g of cottage cheese;
• a glass of sugar;
• 3 eggs.

Cooking

Using a mixer, beat two eggs with a half cup of sugar and cottage cheese. When the mass becomes homogeneous, add the remaining sugar and beat again.

Roll out the dough and cut into circles or squares. Put 1-2 tablespoons of curd mass on each of them. Wrap the edges of the cheesecake like pies. Place them on a parchment-lined baking sheet and brush with beaten egg.

Bake for 30-40 minutes at 180°C.

Scatteredthoughtsofacraftymom.com

Ingredients:

• 400 g yeast puff pastry;
• 200 g mozzarella;
• 3 tomatoes;
• 2 tablespoons of tomato sauce;
• 2 tablespoons of olive oil;
• greens and seasonings to taste;
• salt and pepper.

Cooking

Roll out the dough, make sides around the edges. If desired, you can make portioned mini-pizzas. Brush the dough with olive oil and tomato paste, sprinkle with seasonings to your liking.

Lay out the filling. Thinly sliced ​​tomatoes and mozzarella are enough for pizza a la Margherita, but you can use any and any toppings (bacon, mushrooms, olives, and so on).

Sprinkle pizza on top with fresh herbs and bake for 20–25 minutes at 200°C.

Tarte Tatin

Joy/Flickr.com

Ingredients:

• 250 g yeast puff pastry;
• 150 g butter;
• 150 g cane sugar;
• 6 sweet and sour apples;
• a pinch of cinnamon.

Cooking

Tarte Tatin is a French apple pie where the filling is on top. Let's make a reservation right away: instead of apples, you can use pears, mangoes, peaches or pineapples.

Grease a baking dish well with butter and sprinkle with sugar. Peel the apples, remove the core and cut into slices. Arrange them in a baking dish and sprinkle with cinnamon. Cover the apples with a layer of rolled puff pastry.

Bake the cake for half an hour at a temperature of 180 ° C. When the finished tart has cooled slightly, invert the form onto a plate or tray so that the apples are on top. Serve warm. Maybe with ice cream.

If you have your own signature puff pastry recipes, then welcome to the comments. Let's share our culinary secrets with each other!

They brought the dough for buns, pies and pretzels, but you don’t know how to cut the dough so that the fancy products turn out beautiful - see the step-by-step photo.

beautiful buns

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

Section "Peony": roll out, cut out a square, fold in a triangle, make cuts along the sides, leave a section of dough without a cut, expand the square, fold the triangle with other corners, make cuts. Expand the square, connect the cut ribbons in the center. Put the stuffing into the flower petals.

Section "Curls": roll out the layer, flavor with stuffing, roll into rolls on both sides, cut across.

Cutting for muffin "Rose": roll up a bun, roll out a circle, make 4 cuts at equal intervals, put the filling in the middle, fold the rose petals in turn.

Sweet "Bows": roll up koloboks, roll out mugs, fold the circle in half, make cuts 4 external and 3 internal.

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

Beautiful puff 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 a circle, make a small incision on top, bend the corners - the ears. We sculpt a piglet for a pig in the lower part, bending the edge and flattening it a little. The piglets' eyes are made of raisins.

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

"Croissants". Roll out the circle and cut it into triangles, cutting from the center to the outer edge. An incision 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 from the outer edge to the center.

Bun "Bird": roll up the sausage, wrap one end around the index finger and thread it into the resulting ring. With a small pinch, shape the dough into a beak shape. The tail needs to be flattened and cuts made, giving the appearance of feathers. Eyes are highlights.

But simple options beautiful buns made from sausages. By the way, even a child can make such forms. Involve the little ones in this entertaining baking process. At the same time develop fine motor skills and imagination.

How to decorate pies

Cake decoration "Flower": roll out a round-shaped layer, put a bun of filling in the center. Carefully distribute the rest of the filling in a circle, leaving space from the edges and the central bun. Cover everything on top with another layer of dough. With a small bowl or tea cup, press the edges around the center filling. Cut the outer edges with an openwork knife. Then evenly cut the dough with the filling, which you have goes along the outer ring. Slightly turn each "petal" stuffing up.

Cutting Butter Loaf. Roll up flagella - sausages and weave a loaf of them, as shown in step by step instructions on the picture.

And 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 layer of dough, a longitudinal incision is made in the center. Then, one edge is threaded several times through the resulting hole. Thus, the edges are twisted into a spiral. The filling is laid out in the center.

"Pigtail with sausage". Three sausages are connected by the upper edges. Then a slice of sausage is laid out between them. Weaves like a braid. The right harness is placed between the left and 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 weaving of the pigtail continues.

Sausage in the dough "Pigtail". This delicacy is sometimes called "Obzhorka" in culinary shops. The sausage is laid out in the center of the dough cake. Then the edges stick to each other, and the sausage wrapped with dough is cut into equal parts. Each polka is turned inside out with the sausage side up and placed through one on opposite sides of the middle. Sent to the oven when half cooked. Sprinkle with cheese, herbs on top, grease with mayonnaise or ketchup (for an amateur). And bring the pastry to readiness.

Beautiful bun "Spikelet". This baking option is done simply, but it looks very beautiful. Roll out a thin layer, grease vegetable oil or an egg, sprinkle with sugar and cinnamon (poppy seeds). We turn the roll, which we then cut with scissors a little obliquely, as shown in the photo. We spread the resulting "spikelets" into one large beautiful bun.

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

Step 1: prepare the flour with salt.

First of all, we need to sift the flour. Thanks to this process, our dough will turn out tender and soft. Also, lumps will not form in it, which is also important. So, pour the flour with salt into a sieve and sift over a large dry bowl.

Step 2: prepare the butter.

Butter put on a cutting board and cut off with a knife from a common piece 75 grams. Most transfer to a saucer and put in the refrigerator for a while.

Put a smaller piece in a Turk and put on medium heat. Stirring constantly with a tablespoon, bring the oil to a liquid state. Immediately after that, turn off the burner, and set the container aside with the help of kitchen tacks. Let the melted butter cool down a bit.

Step 3: prepare the puff pastry.

In a bowl with sifted flour mass, pour in a thin stream clean water and then melted butter. With clean hands, knead a dense elastic dough.

Attention: when the mass becomes viscous, we shift it to the kitchen table, sprinkled in advance with a small amount of flour. Continue kneading the dough for 1-2 minutes until it stops sticking to your hands.
Now we form a ball from the mass, wrap it in cling film and put it in the refrigerator to infuse for at least for 40 minutes.

After the allotted time has elapsed, put the butter on the kitchen table and, using a rolling pin, break it into a thin layer with a thickness of about in 1 centimeter. Try to immediately give the component a square shape.
Now we take the dough out of the refrigerator, free it from the cling film and put it next to the butter on the kitchen table, crushed with wheat flour. Roll it out into a thin rectangle shape. For 1/2 part Gently pour in the broken butter. Attention: while the component is still cooled, this should be easy to do. We cover the butter with the second half of the dough and, using a rolling pin, lightly beat off and immediately roll out the layer in one direction.

Now lightly sprinkle the dough with flour and fold a rectangular cake three times.

We beat everything again and roll it out in one direction. We repeat this procedure 2-3 more times depending on how much you want your pastries to be puffy.

Next, wrap the dough in cling film and put it in the fridge to infuse. for 1 hour. After the allotted time, I recommend repeating everything from beginning to end and so only 2 times with a break in 60 minutes. Everything, puff pastry is ready, so you can proceed to the process of forming and baking puffs.

Step 4: prepare puff pastry puffs.

Today you can cook a lot of dishes from puff pastry. This is primarily a sweet and savory pastry. The most famous puff called "tongues". It is prepared without a filling at all, but it turns out tasty, tender and crispy. So let's get started! Turn on the oven and heat it up to the temperature 200 °С. In the meantime, on the kitchen table, crushed with a small amount of flour, lay out a piece of puff pastry that we prepared earlier.

Using a rolling pin, roll it into a thin layer and immediately chop with a knife into small strips. We cut each segment across with medium squares, and then, if desired, with triangles. Do not forget to sprinkle each piece with sugar. Attention: the smaller the puff, the tastier, because it can be immediately dipped in liquid honey or condensed milk and eaten in one fell swoop.

Now put the pieces of dough on a baking sheet moistened with plain cold water, and put on average level into a preheated oven. Bake puffs for 10 minutes until a ruddy color is formed. After the allotted time, with the help of kitchen tacks, we take out the container from the oven and leave it aside. Let the pastry cool slightly. Then transfer it to a serving dish.

Another option is to prepare puffs with filling. It can be jam, cottage cheese, mixed with chopped dried fruits (raisins, prunes, dried apricots), vegetable stew, chopped meat(both raw and fried with onions), stewed mushroom pieces and more. In general, whatever the filling, it should not be very wet (so that the dough does not spread during the baking process) and in a small amount. So, put our puff pastry on a floured kitchen table and roll it into a thin layer with a rolling pin. Then, using a knife, cut the cake into squares of length about 8-10 centimeters.

In the center of each piece, lay out the filling and wrap it with a rectangle or triangle. We press the open edges with a fork so that the seams do not open during baking. We spread the puffs on a baking sheet, greased with a small amount of vegetable oil, and put on the middle level in the oven.
Cooking baking at temperature 200 °С during 10–15 minutes until a golden crust appears on the surface. Important: Cooking time depends on what kind of filling is inside. If it is already ready, then the above minutes are enough. If it's raw, then it's worth adding a little more time. For meat - 30 minutes, for cottage cheese with egg - 20–25 , for vegetables - 15–25 . At the end, turn off the oven, and take out the baking sheet with the help of kitchen gloves and set aside. When the puffs have cooled slightly, you can call everyone to the dessert table.

Step 5: Serve the puff pastry.

Put ready, still warm puff pastry puffs on a special plate and serve to the dessert table along with tea, coffee and other hot drinks. Baking turns out very tasty and tender, even if there is no filling in it.
Enjoy your meal!

Before baking, the "tongues" can also be greased with whipped egg yolk with sugar;

Puffs can be given any shape. For example, round, square, rectangular, roll. Put the dough into cupcake molds and bake with baskets, in which you can add any filling afterwards, for example, jam or berries mixed with sugar;

When making puff pastry, use only the highest grade, finely ground and trusted brand flour. Butter is the best to use home cooking, then the pastries are not only very tasty, but also soft, layered.

Fig, fig, fig tree - these are all names of the same plant, which we strongly associate with Mediterranean life. Anyone who has ever tasted fig fruits knows how delicious it is. But, in addition to a delicate sweet taste, they are also very healthy. And here's what interesting detail: it turns out that figs are a completely unpretentious plant. In addition, it can be successfully grown on a plot in middle lane or at home - in a container.

Delicious cream soup with seafood is prepared in just under an hour, it turns out tender and creamy. Choose seafood according to your taste and wallet, it can be Seafood Cocktail, and king prawns, and squid. I cooked soup with large shrimps and mussels in shells. Firstly, it is very tasty, and secondly, it is beautiful. If you are cooking for a festive dinner or lunch, then mussels in shells and large unpeeled shrimp look appetizing and pretty on a plate.

Quite often, even experienced summer residents face difficulties in growing tomato seedlings. For some, all seedlings turn out to be elongated and weak, for others, they suddenly begin to fall and die. The thing is that it is difficult to maintain in an apartment ideal conditions for growing seedlings. Seedlings of any plants need to provide a lot of light, sufficient moisture and optimum temperature. What else do you need to know and observe when growing tomato seedlings in an apartment?

Tomato varieties of the Altai series are very popular with gardeners because of their sweet, delicate taste, more reminiscent of the taste of a fruit than a vegetable. These are large tomatoes, the weight of each fruit is an average of 300 grams. But this is not the limit, there are larger tomatoes. The pulp of these tomatoes is characterized by juiciness and fleshiness with a slight pleasant oiliness. You can grow excellent tomatoes of the Altai series from the seeds of Agrosuccess.

Long years aloe was the most underrated houseplant. And this is not surprising, because the wide distribution of aloe vera in the last century has led to the fact that everyone has forgotten about other types of this amazing succulent. Aloe is primarily an ornamental plant. And at right choice species and varieties can outshine any competitor. In fashionable florariums and in ordinary pots, aloe is a hardy, beautiful and surprisingly long-lived plant.

Delicious vinaigrette with apple and sauerkraut- vegetarian salad of boiled and chilled, raw, pickled, salted, pickled vegetables and fruits. The name comes from a French sauce made from vinegar, olive oil and mustard (vinaigrette). Vinaigrette appeared in Russian cuisine not so long ago, around the beginning of the 19th century, perhaps the recipe was borrowed from Austrian or German cuisine, since the ingredients for the Austrian herring salad are very similar.

When we dreamily touch bright seed bags in our hands, we are sometimes subconsciously sure that we have a prototype of the future plant. We mentally allocate a place for him in the flower garden and look forward to the cherished day of the appearance of the first bud. However, buying seeds does not always guarantee that you will eventually get the desired flower. I would like to draw attention to the reasons why the seeds may not sprout or die at the very beginning of germination.

Spring is coming and summer residents have worries about how to grow good seedlings. Many grow seedlings of tomato, pepper, cucumber. What needs to be done so that the seedlings are of high quality with a developed root system and above-ground part? First of all, choose the right variety or hybrid for growing in open ground or greenhouse. Carefully read the information on the package with the seeds, pay attention to the expiration date, whether the seeds have been treated with a disinfectant or not.

Spring is coming, and gardeners have more work to do, and with the onset of heat, changes in the garden are happening rapidly. Buds are already beginning to swell on plants that were still sleeping yesterday, everything literally comes to life before our eyes. After long winter this cannot but rejoice. But along with the garden, its problems come to life - pests and pathogens. Weevils, flower beetles, aphids, clasterosporiasis, maniliasis, scab, powdery mildew - you can list for a very long time.

Breakfast toast with avocado and egg salad is a great start to the day. The egg salad in this recipe acts as a thick sauce seasoned with fresh vegetables and shrimp. My egg salad is quite unusual, it is a dietary version of everyone's favorite snack - with Feta cheese, Greek yogurt and red caviar. If you have time in the morning, never deny yourself the pleasure of cooking something tasty and healthy. The day should start with positive emotions!

Perhaps every woman at least once received a blooming orchid as a gift. It is not surprising, because such a lively bouquet looks amazing and blooms for a long time. Orchids cannot be called very difficult indoor crops to grow, but not fulfilling the main conditions for their maintenance often leads to the loss of a flower. If you are just getting started with indoor orchids, you should find out the right answers to the main questions about growing these beautiful plants in the house.

Lush cheesecakes with poppy seeds and raisins, prepared according to this recipe, in my family they eat it in the blink of an eye. Moderately sweet, plump, tender, with an appetizing crust, without excess oil, in a word, just like mother or grandmother fried in childhood. If the raisins are very sweet, then granulated sugar can not be added at all, without sugar, cheesecakes will be better fried and will never burn. Cook them in a well-heated frying pan, greased with oil, over low heat and without a lid!

Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tasted such cherry tomatoes, with eyes closed may well decide that he is tasting some unusual Exotic fruits. In this article, I will talk about five different cherry tomatoes that have the sweetest fruits of unusual colors.

I started growing annual flowers in the garden and on the balcony more than 20 years ago, but I will never forget my first petunia, which I planted in the country along the path. Only a couple of decades have passed, but one wonders how different petunias of the past are from today's many-sided hybrids! In this article, I propose to trace the history of the transformation of this flower from a simpleton into a real queen of annuals, as well as consider modern varieties of unusual colors.

Not a single festive feast is complete without ruddy cheesecakes and pies. In this regard, many housewives are interested in how to make beautiful pies, because appearance is no less important than good taste. Depending on the filler (meat, fish, cabbage, potatoes or jam), the form of baking may be different.

What are the shapes of the pie

Without mouth-watering pastries, the history of Slavic cuisine is unthinkable. Over the years, new ways have regularly appeared on how to sculpt pies beautifully. The main secret obtaining original baking is a combination of delicious filler, good test and skill of the chef. It should be noted that pies unusual dish, because depending on the filling, they can be:

• dessert (sculpted with jam or cottage cheese);
• appetizer (sculpted with vegetable or mushroom fillings);
• main course (sculpted with meat, potatoes or fish).

The uniqueness of flour products lies not only in great variety fillings, but also in the form of pastries. You can make pies from different test:

• yeast (prepared in a sponge or non-dough way);
• yeast-free (custard, puff or cheburek).

Modeling pies from yeast dough turns into a real art if the hostess shows her imagination. The shape of the products can be square, round, oval.

To make your pies appetizing for everyone who looks at them, it is recommended to sculpt them, following some cooking rules:

1. Pour a little sunflower oil into your palms so that the workpiece does not stick to your hands.
2. To make the edges of the cakes stick together well, they can be greased with water or egg white.
3. Leave pies covered with oiled cling film for 15 minutes before sending them to the oven or pan. Thanks to this, baking will become lush and appetizing.
4. To get pies with a golden crust, you need to process the tops with beaten egg yolk.

Round products bring us back to childhood. Such pies are molded with apples and other fruit fillings. This will help keep all the juice inside. To get nice round products:

1. Roll out small cakes from the dough, about 5 millimeters thick.
2. Place the filling in the center.
3. The edges of the cake are collected in the middle of the pie.
4. Snap the edges to get a bag.
5. Spread on a baking sheet with a clamp down.

Oval - the most popular form of yeast pies. For filler, you can take onions with an egg, cabbage, liver, and more. How to sculpt oval-shaped pies:

1. Divide the dough into balls.
2. Roll each ball into a roll.
3. Cut the resulting rolls into pieces of 4 cm with a knife.
4. Roll out each piece into an oval cake 3-5 mm thick.
5. Place the stuffing in the center.
6. Put one edge of the workpiece on the other, blind the cake in the shape of a semicircle.
7. Pies should be placed seam side down in the pan.

Triangular products are, as a rule, pastries with open filling. As a filling, meat, potatoes with chicken or fish are suitable for them. How to make pies triangular shape:

1. Roll out a rectangle, 0.5 cm thick.
2. Place the filling in the middle.
3. Fold the two edges on top of each other (you should get an arrow).
4. Fold the remaining edges up.

Embossed pies will help surprise and delight loved ones. The filling can be salty or sweet, only a thick consistency is important. How to make embossed pies:

1. The dough is rolled out.
2. Cut out ovals from the resulting layer.
3. In the middle is the filling (sausage).
4. The top and bottom of the workpiece is tucked in a quarter.
5. The corners are folded crosswise along the wide edge (as if the stuffing is being swaddled).

Methods for making pies

To make pastries not only tasty, but also beautiful, you need to know the technology of cooking. There are many ways to mold pies with a variety of fillings. The first step in the preparation of products is kneading dough. Depending on its type, you need salt, sugar, flour, milk, yeast (not for all recipes), and chicken eggs. The size of the pies determines the amount of filling. When rolling out the dough, you already need to form the same balls. Otherwise, the pies will turn out different sizes.

Traditionally, for the preparation of flour products, it is customary to use one of the following methods:

1. Prepare the dough, tear off pieces of the same size from it, form balls. Lay the blanks on the kitchen table. Roll out the dough with a rolling pin in the form of circles.
2. cut off ready dough a significant part, roll it up with a sausage, cut into portions. The resulting blanks are dipped on both sides in flour, placed on the working surface of the table. The pieces need to be kneaded with your fingers or rolled out with a rolling pin.
3. From the finished dough, you need to cut off a significant part and roll it out with a rolling pin. Take a glass and cut out circles for pies from the dough.

How to sculpt pies

The shape of the pies depends on the dough and filling. There is only one rule: pastries with meat, vegetables or fish should be closed (to preserve juiciness). Pies with cottage cheese jam or other moist fillings can be made open. The following are ways to properly prepare pies:

1. Divide the dough into small pieces. Form neat koloboks by rotating between the palms. In this case, you need to add flour so that the dough does not stick to your hands. Roll out round cakes with a rolling pin. Do not make the dough too thin, because it can tear from the filler. The size of the blanks also matters, too large pies do not look aesthetically pleasing and it is not very convenient to eat them.
2. Place the filling in the center of each flatbread (about 1 tbsp).
3. Taking into account whether you plan to fry the pies in vegetable oil or bake in the oven, you can fold the cake into a crescent moon or, by lifting the edges of the dough, blind (a seam strip will turn out in the middle).

How to form pies

There are many original ways how to seal pies. It all depends on the filler of the product and the type of dough. You can sculpt oval (boats), square (envelopes), round pies (bags), constantly delighting your household. If the method of preparation is yeast, then it is better to sculpt products of a round or oval shape. This is the simplest and fast way receiving treats for a family tea ceremony. It is recommended that when forming pies, lubricate your hands with vegetable oil so that the blanks are of high quality and do not stick to your palms.

How to close up oval or round pies:

1. Take the prepared ball, knead it into a circle about 5 mm thick.
2. Place some filling in the center.
3. To get an oval shape, connect the opposite edges, pinch. Round pies should be sculpted like a bag, stretched up.
4. If you grease the edges with water, the pies will not open when frying, which will make them juicy and tasty.

To obtain square-shaped products, a layer of dough is rolled out with a rolling pin, cut into rectangular pieces. The filling is placed in the center and the product is molded like an envelope. This is especially good for puff pastry. Often housewives prefer to sculpt triangular pies. The method is similar to the previous one, but instead of an envelope, you need to make a corner.

How to wrap

After you have rolled out the blanks and prepared the filler, you need to wrap the pies beautifully. There are several ways to mold the original product:

1. Connect the ends of the workpiece to form a seam at the top. At the same time, make an effort so that it cannot stick out during heat treatment.
2. Lay the sausage-shaped filler on one side of the workpiece. From the same side, they begin to wrap the filling to make a pie in the shape of a rolled tube.
3. Sculpt square products as you wrap a postal envelope. At the same time, you can improvise at your discretion, the main thing is that the filling does not fall out of the pie.

How beautiful to pinch the edges of the pies

The neat edge of the product will make the pastries beautiful, as in the photo and appetizing. How to sculpt products with an original seam:

1. Pigtail. Take the workpiece to left hand, thumb right hand wrap the edges so as to get a twisted rope. Pinch off the resulting tips at the edges so as not to spoil the look.
2. Hedgehog. Pinch the product so that triangles are obtained along the edge or make small cuts every 1 cm, which will need to be folded diagonally.
3. Roll out the cake, cut off the edges to get a rectangle. Place the filler in the center, close the two upper edges at an angle of 45 degrees. After that, also connect the bottom edges. The center is sealed last. Turn the seams into tight bundles.

Video: how beautiful to make pies