Puff pastry racks. Recipes from ready-made puff pastry with photos
Crispy, delicious, melt-in-your-mouth puff pastry buns and pies are one of the favorite delicacies, the recipe of which first appeared in France. Once, a student of the French confectioner 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 is an airy, light, buttery puff pastry that is still popular today. national cuisines peace. easy to make at home, because frozen puff pastry can be bought at the store. But aerobatics is to make do-it-yourself puffs from homemade test, because it turns out tastier than semi-finished products.
How to cook puffs
The recipe for puff pastries is considered universal, because it can be used to prepare a wide variety of pastries. Puffs are made from puff pastry without filling and with filling, and pies can be sweet and savory, open and closed. However main secret delicious puffs is not in the filling, but in the dough, which is prepared using a large number butter.
The process of preparing the dough is that the unleavened or yeast dough is covered with oil and the resulting "sandwich" is rolled out many times to get a layered texture. The more layers, the more magnificent the puffs will turn out, 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. After that, puffs are formed from the dough, filled with filling and baked in the oven. From yeast dough baking is soft and tender, and from unleavened dough - crispy and fragile. Cooking puff is a complex and virtuoso process, which you can still master on your own, if you really want to.
Fillings for puffs
Options for sweet fillings are very diverse: boiled condensed milk, chocolate pieces, dried fruits, canned, fresh fruits and berries, jam, marmalade, jam, cottage cheese, nuts, cream, marmalade or just cinnamon with sugar. If liquid jam is used, it should be thickened with cornstarch so that the filling does not leak out during baking. In the filling for taste and aroma, you can add lemon and orange peel, spices, sesame and poppy. Sweet puffs 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 course, so they often replace bread. The most popular savory fillings are cheese, meat, poultry, fish, eggs, ham, mushrooms and vegetables. Very tasty combinations of spinach with cheese, chicken with ham, meat with mushrooms, eggs with onions, cream cheese with seafood, potatoes with lentils and many others. It is worth experimenting here, creating delicious combinations with spices and herbs.
Secrets of making delicious puffs: the right ingredients
By classic recipes puffs A layer of unleavened puff pastry should contain about 300 layers, and a layer of yeast dough - from 24 to 96 layers. At home, this is hardly possible, so housewives often use more simple recipes early puff pastry. There are some subtleties, the knowledge of which will help you prepare tender and airy puffs.
For a delicious puff pastry, choose flour with high content gluten are varieties "Extra", "Krupchatka", the highest and first grade. It is desirable to sift the flour. Take water not ice-cold, but cold, while some housewives replace part of the water with milk or add only one milk - it turns out delicious, but the dough loses its elasticity. The dosage of salt is also important, since if it is lacking, the dough layers can blur. To improve elasticity, culinary experts advise to drip a few drops of vinegar or lemon juice when kneading.
Using butter or butter 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 puffs, because it makes especially airy pastries. But you should not use spread and cheap butter surrogates for dough. Before working with the dough, the butter is usually cooled without freezing, otherwise the thin dough will tear when rolled out. Sometimes eggs or yolks, a little cognac or other strong alcohol are added to the dough to improve the taste.
How to roll out the dough correctly
First, all the ingredients indicated in the recipe are mixed, while the yeast is added at the very end. While the dough rests for 30-40 minutes under a towel or cling film, the butter is mixed for plasticity with a small amount of flour, then a rectangular layer is formed from it, which is placed in the refrigerator. After that, a layer is rolled out of the dough, butter is put 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 puffs and baking
The most important thing when cutting is to keep the layered structure, so the knife must be very sharp. Puff pastry is plastic, puffs of any shape are easily molded from it. You can cut the dough into squares, and put a little filling on top, you can cut the rectangles obliquely and make bagels. If you roll rectangular layers into rolls, cut in half, make small cuts in the center and turn the rolls outward, you will get puff curls. Puffs in the form of roses and croissants, rectangular and figured pies, envelopes and baskets with stuffing look very nice.
Before putting the puffs in the oven, their top is smeared with yolk for color, but it is better not to grease the edges of the products, otherwise they will become hard. The puffs are placed on a cool baking sheet covered with baking paper, rest for a few minutes (no more, otherwise the oil will flow) and put in the oven, heated 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 puffs without a layered texture. If you bake them at very high temperature, the puffs will brown quickly, but the inside will remain raw.
Air puff: master class
Ingredients: high gluten wheat flour - 250 g (a little flour for sprinkling), cold water- 130 ml, butter - 150 g, salt - on the tip of a knife, thick jam or jam - to taste, eggs for lubricating the dough - 1 pc.
Puff pastry recipe step by step - an easy way to learn how to bake puff pastry for dessert or snack. This recipe uses classic way making puff pastry.
Cooking method:
1. Sift the flour and mix it with salt.
2. Mix flour with 30 g of soft butter, rub well.
3. Pouring water into the butter-flour mixture in small portions, knead the dough.
4. Knead the dough for 5 minutes until it becomes elastic and soft, while the dough should not stick to your hands.
5. Let the dough stand for about 20-30 minutes under a towel.
6. Roll out the dough into a rectangle measuring approximately 13 by 25 cm.
7. Put 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 to the center.
8. Wrap the edges of the dough in the form of an envelope.
9. Turn the dough over with the seams down, dust lightly with flour and gently roll out with a rolling pin. Make a large rectangle 2-3 times larger than the original rectangular layer.
10. Wipe off the remaining flour from the dough, otherwise these places will discolor during baking. Fold the dough layer into three layers, wrap with 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, if necessary, place the dough in the cold.
12. Roll out the finished multi-layered dough and cut out small squares of about 7 × 7 cm from it.
13. In the middle of each square, put a little thick jam or marmalade.
14. Lubricate the edges of the squares with a beaten egg using a silicone brush.
15. Connect the opposite ends of the dough, and slightly wrap the other ends inward to make unfinished envelopes.
16. Put the puffs on a baking sheet covered with baking paper and brush them again with beaten egg.
17. Bake the dessert in an oven preheated to 180 ° C for 20 minutes.
18. Sprinkle the finished and slightly cooled puffs with powdered sugar.
If you make a lot of dough at once, it can be stored in the freezer and used as needed. Homemade puff pastry is tastier and more airy than store-bought puff pastry - you'll see for yourself!
Puffs with cheese and sausage
Such puffs are good for breakfast, and they are cooked instantly if you have defrosted 400 g of puff pastry made by yourself in advance. Grate 100 g of cheese, cut into small pieces 100 g of smoked chicken and 2 sausages. Mix all the ingredients and season them with sour cream to taste. Roll out the dough and cut it into rectangles. Put a little stuffing on one half of each rectangle, cover with the second half and connect the edges well. Place the puffs on a greased baking sheet and bake for 15 minutes at 180°C until golden brown. If you have time, you can grease the pies with an egg, but in the morning everyone is in a hurry, so you can skip this culinary stage - they will still turn out ruddy and appetizing!
French puffs with nutella and raspberry jam
This delicious dessert will brighten up any tea party, and it's 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 herringbone puff, pinch the edges nicely and brush the top of the puff with a beaten egg. Make a few slits at the top of the pie. sharp knife, place the products on a baking sheet covered with baking paper and bake the French puffs for 20 minutes at a temperature of 200 ° C - while the oven should already be heated to desired temperature. Nutella puffs that melt in your mouth - what could be tastier?
Cook with joy for your family and enjoy tasting puffs with different fillings during joint lunches and dinners!
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 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.
And here 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.
If you don’t have time to knead the dough, but you want a delicious home baking, then buy ready-made puff pastry in the supermarket and bake delicious puffs.
Recipe content:
Puffs - delicious and quick baking. This product is very popular all over the world. Yes, classic sweet pastries from puff pastry glorified the cuisine of France, savory puffs with meat are loved in Germany, pastries and cakes are very fond of Australians. Puff pastry is a great invention for making many desserts and quick snacks. Now, in the conditions of modern cooking, special confectionery skills are not required. From the purchased ready-made puff pastry, you can make in a matter of minutes delicious puffs with any filling.
Puff pastry has been sold in supermarkets for many years and is very convenient, especially for busy housewives. Dishes from it are prepared extremely quickly. For example, such a charm, puffs, will be ready in 20 minutes. They can be baked even when there is neither strength, nor desire, nor time for baking. After all, to prepare them, you only need to defrost and roll out the dough, wrap the filling in it and bake. Fast and easy. What could be better for delicious dessert. From each layer of puff pastry, two pockets are obtained.
- Calorie content per 100 g - 352 kcal.
- Servings - 4
- Cooking time - 20-25 minutes (not counting the time for defrosting the dough)
Ingredients:
- Frozen puff pastry - 2 sheets
- Any jam - 4-6 tablespoons
- Eggs - for greasing puffs
Step-by-step preparation of puff pastry puff pastry
1. Remove the dough from the freezer in advance and leave to defrost. Keep in mind that puff pastry is not re-frozen. Therefore, defrost as much as you plan to cook at a time. Put the defrosted dough on a flat surface sprinkled with flour and roll out a sheet with a thickness of 3-5 mm with a rolling pin. Roll out in one direction so as not to disturb the layering of the dough.
2. Cut the dough sheet in half. This will be two puffs. On one half of the two parts of the dough, put 1-2 tbsp. jam, which can be any to your taste and preference. In addition, you can put grated cheese, chopped meat, vegetable stew etc.
3. Cover the jam with the second half of the dough and firmly fasten the edges of the dough.
4. On the top layer of dough with a sharp knife, make transverse cuts so that air escapes. Transfer the puffs to a baking sheet. The baking sheet can be lubricated with nothing, because. there is a lot of fat in the dough, then the product will not stick to the surface.
5. Lubricate the surface of future puffs with a confectionery brush with a loose egg or melted butter. If desired, for beauty, puffs can be sprinkled with sesame seeds.
Gone are the days when pastries based on puff pastry, gourmets, not familiar with the secret of its preparation, had to exclusively buy. Today it is easy to find ready-made dough, even rolled out in layers. Complementing it with your own filling option, you can get fresh crispy pastries. There can be any number of formation options. Knowing about them, you can quickly provide yourself with incomparable snacks or your favorite sweets, which, on average, will take no more than half an hour to bake.
sun pie
Nothing superfluous, only two round layers of dough with a layer. The selected filling option is placed on the lower circle, everything is closed from above with the second circle. Having placed a glass in the center, the circle is cut into several equal parts-rays. Each ray should be rotated twice.
Sausages in dough
There is nothing easier than cutting the dough into strips and wrapping them around sausages in a spiral. Trimming can also be used for this purpose.
Roses
A universal shaping option that allows you to get both a snack option and sweet pastries. The dough here is also cut into strips, and you can use sausage or a thinly sliced apple as petals. For lubrication, in the first case, ketchup is used, and in the second, jam or jam. The strip supplemented with the filling needs only to be twisted into a roll.
tubules
It is easy to turn dough strips into tubes. This can be done even in the absence of special molds. An alternative to them will be pieces of baking paper rolled up in a bag. Filling for tubes can be not only cream, but also snacks.
Gossamer hemisphere
A hemispheric gossamer will become a self-sufficient serving element. You can use it for portioned salads or desserts. It is enough to slightly stretch the dough cut into a mesh and put it on an apple wrapped in foil. In the process of baking, the apple will become soft and decrease in size, which will make it easy to remove the decorative lattice.
Twisted layer cake
For such a pie, you will need dough cut into thick, about 8 cm, strips. The filling is laid out along the strip. It can be: cheese, olives, mushrooms, ham, green beans, nuts, fruits, including from jam, honey. The rolled dough with the filling inside is twisted into a spiral. Brush with egg if desired and sprinkle with sesame seeds.
snack sticks
You can wrap olives, pieces of ham or fish in strips of dough, you just need to make notches in one of the strips of dough that do not reach the edge by 1-2 mm and weave the filling into a pigtail.
Borders
Thanks to unique ability puff pastry to increase in volume to form the sides, it is enough just to make cuts around the perimeter along the edge, and put the filling in the middle. The stems will grow on their own. Form and filling open pie can be any.
star puffs
To form such a puff, you will need two squares of dough. In the middle of the bottom we lay out the filling with a slide, and in the middle of the top we make through notches in the shape of a snowflake. By superimposing one layer on another, we get a star. Now it remains only to use a jar or bowl with a suitable diameter and, placing a puff under it, cut off the excess dough, and then draw a pattern along the edge with a fork. By the same principle, you can make a large pie.
Filled puffs
Cut the dough sheet into rectangles. Visually divide them in half. On one of the parts we make through notches in a checkerboard pattern. We spread the filling in half without cuts, cover and press down along the edges.
There is another way in which you do not have to form each puff separately. We roll out a layer of dough that matches the size of the baking sheet. We conditionally divide the dough into rectangles. To do this, apply the markup with a beaten egg. In the middle of each rectangle lay out the filling, leaving the smeared places empty. We roll out another layer of dough, cover the sheet with the filling with it, make punctures with a fork. In between, press with your fingers, and then cut.
Puffs are tasty and fast. Puff pastry products are very popular all over the world: pastries and cakes have glorified Austrian cuisine; classic sweet puff pastry loved by the French, savory puff pastry with meat fillings very popular in Germany. Puff pastry is a wonderful invention for making dozens of different desserts or quick snacks. For any puff, you only need the dough itself and the filling. Puff pastry dishes are prepared extremely quickly, they can be made even when it seems that there is absolutely no energy, no time, no desire for baking. Let's try to check?
We have two options: buy ready-made dough or make it yourself. The first option is suitable for those who are in a hurry or lazy, the second is ideal for those who love to cook. Both options have clear pros and cons.
Option fast, shop. Puff pastry has been sold in stores for many years, and everyone is used to it as the only option. It is really convenient: you need to defrost the finished dough, roll it out, wrap the filling - and you can bake. It actually takes 10-15 minutes to prepare the dessert, and the oven bakes for another 10-15 minutes without our participation. Fast and easy.
A less fast option is homemade homemade dough.
So,
Ingredients:
500 g flour
375 g butter,
250 ml of water
salt on the tip of a knife.
Cooking:
Sift flour together with salt (for 500 g you can take 1-2 teaspoons), melt a piece in 75 g of butter. Leave the rest of the oil in the refrigerator. Carefully pour water into the flour, then butter and knead the dough. Place on a floured surface and knead for 1-2 minutes. Wrap the dough in cling film and refrigerate for 40 minutes. Break the cold butter with a rolling pin to a thickness of 1 cm. Make a cross-shaped deep cut on the dough and open it like a flower. Do not touch the middle, but roll out the “petals” thinner. Put butter in the center and fold the “petals” into an envelope. The butter should be completely covered by the dough. Dust the dough with flour, beat off a little with a rolling pin and roll into a rectangle of the same thickness. Roll in one direction only! Fold the rectangle in three, beat off again, press the edges, dust with flour and roll out again in one direction. Then fold 3 more times, beat off and roll again. Wrap the dough in cling film and refrigerate for an hour. Repeat this operation 2 more times with a “rest” in the refrigerator for 1 hour. Ready dough can be made with a margin and frozen.
On this, you can consider the preparation completed and start creativity. For convenience, we will divide all the puffs into sweet and unsweetened (this is where the absence of sugar in the dough came in handy). It’s easier to write that you can’t put puffs in puffs than to list thousands of options for toppings. It can be any fruits, nuts, vegetables, cottage cheese, dried fruits, jams, meat, minced meat, chocolate, fish, mushrooms - whatever. There is only one rule or rather a recommendation - the filling should not be too wet and there should not be a lot of it.
It is not necessary to sweeten the dough itself, let it remain universal, you can sweeten the puff outside by sprinkling with sugar or powdered sugar. There are really many options for sweet puffs, good puff pastry turns out to be crispy, airy, goes well with a sweet filling and is delicious even without it.
Let's start with a simple one, that is, puffs without fillings. The well-known "tongue" - a piece of puff pastry, smeared egg yolk and sprinkled with sugar, amazing with tea or coffee. Tip: try to make the "tongues" very tiny, "one bite", then it will be convenient to dip them in jam or honey and not use sugar. So let's get started. Don't forget to preheat your oven. Roll out the dough, cut into small strips. Moisten a baking sheet cold water and lay out the pieces of dough. Place the baking sheet in the refrigerator for 10-15 minutes, then immediately into the hot oven. Bake at 200 degrees for about 10 minutes. Cool and serve with tea. If there is no jam or anything sweet, after rolling, sprinkle the tongues smeared with egg yolk with sugar.
A little more difficult, but just as easy to make puffs with filling. You have already noticed that for the best lamination effect, a temperature contrast is required, for which we keep the dough in the cold, and then quickly transfer it to a preheated oven. This maneuver allows you to achieve fluffiness and better separation of the dough into layers.
Forms for puffs with filling, you can choose any. The easiest way is a square of dough folded into a triangle. It is better not to overdo it with the filling, the edges should be well pinched, and everything will turn out great. If the filling is sweet enough, you can not sprinkle sugar on top. The contrast of unleavened dough and sweet filling is very well felt with unsweetened black tea. Another simple way to place the filling is to roll out the dough into a large square or rectangle 5-6 mm thick and lay out a thin layer of filling, such as jam or cheese. Leave some room on the edge for a tuck. Then roll up, cut and bake at 200 degrees for 10-15 minutes.
Puff pastry is used in classic Austrian desserts and in the preparation of the Napoleon cake, but the traditional English inverted Apple pie For sure, those who love apple charlottes will like it.
Ingredients:
250 g puff pastry,
100 g sugar
1 egg
3 apples
20 g butter,
1 teaspoon of milk
½ teaspoon ground ginger,
ground almonds, vanilla or vanillin - to taste.
Cooking:
In a round heat-resistant form with a diameter of about 20 cm, mix sugar, vanilla and 100 ml of water. Bring to a boil and simmer until caramelized (do not stir under any circumstances, otherwise the caramel will crystallize and burn firmly to the bottom of the mold). Cut the apples into slices, remove the seeds, transfer to a mold and gently roll in caramel. Add oil and cook for a few more minutes. Sprinkle with ground almonds and remove from heat. Roll out the dough to a thickness of 3-4 mm and cut out a circle with a diameter larger than the diameter of the mold. Carefully place the dough on top of the apples, tucking the edges in like a blanket. The surface of the dough can be greased with an egg-milk mixture. Bake at 190 degrees for about 20 minutes. When browned, remove, let cool slightly and invert onto a plate with the apples up (carefully, the caramel is very hot!). Serve hot.
By the way, about the thickness of the filling. It should be equal to or slightly less than the thickness of the dough. It is better to make many small puffs with little filling than one big one with the risk of the dough not rising.
Puff lovers will be surprised to learn that their favorite strudel is not always made with puff pastry, and the dish itself can be savory. Strudels are prepared in all German-speaking countries and even a little in neighboring countries, such as the Czech Republic or Hungary. Most often, the dough in them is puff, and the filling is fruit, but there are options from sausages, sauerkraut, potatoes, fried vegetables, meat, liver and God knows what else. We will opt for apple strudel, this is the simplest and most familiar version of the famous Austrian dessert. Let's not forget that in the original strudel is made from a simple, yeast-free, but very thin dough, and puff is the influence of French cuisine, although it will be delicious in both cases.
Ingredients:
250 g unsweetened puff pastry,
500 g sour apples,
100 g sugar
50 g ground crackers,
50 g raisins,
1 teaspoon olive oil
lemon, cinnamon, salt - to taste.
Cooking:
Peel and cut the apples very thinly, mix with raisins, cinnamon and sugar. Fry crackers in olive oil until golden. Roll out the dough very thinly, put on a towel, sprinkle lemon juice and sprinkle with breadcrumbs. Spread the apple-raisin mass over the surface, leaving a strip without filling to hold the layer together. Roll up the dough using a towel. Fasten in a place where there was no filling, pinch the edges. Preheat the oven to 200˚C in advance. Bake on a pre-greased baking sheet for 30 minutes. Ready strudel is served warm, sprinkled with powdered sugar.
By the way, puff pastry is a “recent” invention and appeared in France in the 17th century. It is generally believed that it was influenced by Greek cuisine and in particular the phyllo dough used in the production of baklava and other dishes where layering is important. There is a similar dough in the Middle Eastern and Maghreb cuisines, but it is made by a completely different method - no butter is used in the dough, the layers are rolled out very thinly, and the layering is provided by the mechanical addition of the rolled dough sheets. The use of butter as an exfoliating force is an invention of the French and in the tradition of common European culinary principles. To those who are not versed in the mysteries of making Maghreb puff pastries, French puffs seem very complicated, but only until they see the process of making Arabic puff pastry.
Unsweetened puffs can be made with cheese, ham, meat and minced meat, fish, mushrooms and vegetables. In addition to the fact that the filling must be handled with the same care as in the case of sweet options, the filling should be prepared, given that the puff is baked for only about 10 minutes. All meat, fish, vegetable and other fillings that require processing must be brought to half-cooked. In order not to take risks, you can cook the meat until fully cooked and not give it a single chance to be undercooked in a puff. A classic dish made from unsweetened puff pastry is kulebyaka. By the way, a sample of real Russian cuisine, successfully combined with French royal cooking (yes, kulebyaka, of course, was also prepared in the original from yeast-free dough).
Roll out two strips of puff pastry 15-30 cm long and 5 mm thick. One is 10 cm wide, the other is 20. Place small savory pancakes on a narrow one, on top of which place pieces of boiled fish with a layer of 6-7 cm wide, and on top - pieces of smoked or salted fish (smoked salmon or salted salmon). Cover the filling with pancakes and then with a wide strip of puff pastry, which is crimped around the perimeter. Lubricate the surface with an egg and make punctures to release steam. Put in the oven for 40-50 minutes at a temperature of 190 degrees.
Puffs can also be vegetable. In this case, you can give them any taste - from sweet for dessert (for example, with a filling of zucchini or pumpkin), to a neutral or bright taste, saturated with aromas of spices and seasonings. A typical example of a neutral puff is a pie stuffed with potatoes with mushrooms and dill, and if you replace the potatoes with chicken and add bright Indian spices, then the puff turns into a completely different dish. The neutrality of the test in both cases is only at hand.
In any case, whatever the filling, be moderate in relation to the dough and do not be afraid to experiment - you can bake puffs with several fillings at a time, different sizes and forms. Have fun experimenting!