How to make strawberry puff pastry puffs at home? TOP 6 most delicious recipes with photos. Cooking Tips and Chefs' Secrets. Video recipes.
An amazing treat and a unique taste - strawberry puffs for tea or coffee. They are tasty and aromatic, hearty and light, airy and crunchy. It is almost impossible to spoil strawberry puff pastry puffs, even for a novice baker. If you want to prepare such a delicacy for tea, spending a minimum of effort and time, then puff pastry will become your faithful assistant. Stored frozen convenience foods will save time and help you avoid hassle. Although puff pastry can be used not only purchased, but also prepared independently. However, this is a laborious and time-consuming process. This material offers TOP-6 of the most delicious recipes for making strawberry puffs from frozen dough. As well as the subtleties of preparing puff pastry and yeast dough.
Making puff pastry at home
The process of making puff pastry is not very easy, but it is a creative process that takes a lot of time. Therefore, it is most convenient to start cooking it in advance, for example, one day in advance, and continue baking the next day. The dough needs to lie down in the refrigerator so that it turns out to be of better quality and truly tasty. In addition, ready-made homemade puff pastry can be frozen in the freezer. Therefore, it is convenient to cook it for 2 kg of flour. It is stored without loss of quality for up to 6 months.
There are two types of puff pastry: unleavened and yeast. Unleavened dough is more flaky, light and thin, and yeast baked goods are less flaky, but more fluffy and airy, and there is a slight sourness in their taste.
Classic puff pastry is made only from water, flour, butter and salt. However, today there are recipes for dough not only on water, but also on milk, beer, kefir, cream, sour cream, with cottage cheese. Please note that there is no sugar in the puff pastry, which makes the pastry less cloying and harmful to the figure. If you want to make your own puff pastry at home, check out the suggested recipe ideas below.
Puff pastry recipe
According to this recipe, the dough is very flaky, and the pastries are crispy, tender and airy.
Ingredients:
- Eggs - 1 pc.
- Water - 180 ml
- Lemon juice - 1 tablespoon
- Vodka - 1 tablespoon
- Salt - 0.5 tsp
Cooking puff yeast-free dough:
- Combine eggs, water, lemon juice, vodka, and salt. Pour the vodka after the water so that the egg does not curl.
- Gradually add the sifted flour and knead into a tough dough that does not stick to your hands.
- Wrap it in plastic wrap and refrigerate for 2-3 hours. Also, send a rolling pin to the refrigerator, which you will use to roll it out, because it must also cool down.
- After a while, roll out the dough into a 5 mm thick rectangular layer. Always move the rolling pin away from you, slowly and carefully, to maintain the integrity of the formation.
- Apply a layer of soft butter to 2/3 of the rectangle so that it recedes 1 cm to the edges of the dough.
- Cover the layer of dough with butter with an empty part. Cover the folded layer with the remaining 1/3 of the rectangle with oil.
- Roll out the dough with a rolling pin, fold it back into 3 layers and leave in the refrigerator for 40 minutes.
- Repeat a similar process of rolling, rolling and cooling at least 3 more times, and preferably 4-5 times. The more often you roll out the dough, the more layered it will turn out.
Puff yeast dough recipe
The yeast puff pastry will take a little longer to prepare. At the same time, it can be rolled out less, because when baked, it still turns out to be not as layered as unleavened.
Ingredients:
- Sugar - 80 g
- Milk - 200 ml
- Salt - 1 tsp
- Flour - 500 g
- Compressed yeast - 11 g
- Butter - 350 g
Preparation of puff yeast dough:
- Dissolve sugar in milk (100 ml), add salt and flour.
- Dissolve the yeast in the remaining warm milk and pour it into the dairy-flour mass.
- Add softened butter (100 g) and knead into a tough dough.
- Wrap the dough with cling film and refrigerate for 4 hours, also with a rolling pin. During this time, it will double in volume.
- Then proceed as described in the previous recipe: roll out the dough, put the remaining butter on it, roll it up, cool it and roll it out again. For this recipe, 3 cycles will suffice.
The subtleties and secrets of making puff pastry
- Take high-quality and fresh products. Buy flour of the highest grade (be sure to sift it to saturate it with oxygen).
- It is important to add the required amount of salt specified in the recipe to the dough. With a lack of it, the dough will lose its elasticity, and the layers will blur, with an excess, the baked goods will not turn out very tasty.
- Some recipes contain vinegar or citric acid. They improve the quality of the gluten in flour, because flour protein swells better in an acidic environment.
- Using water or milk for the dough is the business of every cook. But with water the dough will turn out to be more elastic, and with milk it will be tastier. To balance the quality of the dough, you can use these products in equal proportions.
- The higher the percentage of fat in the butter, the fuller and bulkier the baked goods. If you do not use butter, but margarine, buy a special one for baking, with it the puffs will turn out to be especially fluffy and soft.
- Some puff pastry recipes include eggs or yolks. They give the dough softness and tenderness.
- It is not uncommon to add strong alcohol during the mixing process to enrich the taste and aroma. Then you need to replace some of the liquid with brandy or rum.
- Cut the dough with a sharp knife or sharp-edged cookie cutters. If the edge is wrinkled, the dough will not rise well, and the puffs will not turn out fluffy.
- Moisten a baking sheet with cold water and cover with unoiled parchment paper. Puff pastry already contains a lot of fat, which is enough to prevent the baked goods from sticking.
- Place the products on the baking sheet at a short distance from each other, because they will increase in size during the baking process.
- If you want strawberry puffs to be crispy with a sweet crust, cover them with sugar, shiny and richly charred - with whipped egg yolk with water or milk, fragrant with a matte shell - with lean or butter.
- Puff pastry puffs are usually baked at a high temperature, about 200-250 ° C. At lower temperatures, they will be dry and not very flaky.
- By the time you need to put the baking sheet with the blanks in the oven, it should already be well heated. Do not open the oven door for the first 10-15 minutes, so that the products rise and separate.
- If your homemade puff pastry has been frozen or you are using a frozen convenience store, defrost it slowly. Therefore, remove it from the freezer in advance and put it on the refrigerator shelf without removing the packaging. Also read the instructions for the frozen ready-made dough carefully and follow the manufacturer's recommendations.
- Defrosted dough cannot be re-frozen. This means that everything that has been defrosted must be formed into puff pastries and baked.
- Puff strawberries can be used fresh or frozen. Berries are taken whole, cut into pieces or chopped in mashed potatoes.
- When buying fresh berries, pay attention to the color. Good and ripe fruits with a bright red hue. If the berries are dark red, it means that they grew on nitrates or began to deteriorate. Also, the berries grew on nitrates if they have a "glossy" shine.
- A good indicator of the quality of strawberries is the stalk. The leaves on the tail should be green and fresh, which means that the berries have recently been picked.
- The white-tipped strawberries are not yet ripe. The berries should be strong and not wrinkled.
- The strawberry filling is perfectly complemented with chocolate, banana, lemon juice and zest, vanilla, whipped cream, cottage cheese, cream cheeses, cream, coconut …
TOP 6 recipes for strawberry puffs
For all the recipes below, use homemade puff pastry or yeast dough prepared according to the recipes described above. It is better to take puff pastry for puffs. For a quicker dessert option, use a commercially-available semi-finished puff pastry product.
Strawberry and sour cream filling
Simple and tasty puffs with tender and juicy strawberry filling and sour cream. The manufacturing process is very interesting and not very complicated.
- Caloric content per 100 g - 196 kcal.
- Servings - 6
- Cooking time - 45 minutes
Ingredients:
- Puff pastry - 250 g
- Strawberries - 4-6 pcs.
- Powdered sugar - to taste
- Yolk - 1 pc.
- Vanilla - on the tip of a knife
- Thick sour cream - 4 tablespoons
Cooking strawberry and sour cream puffs:
- Cut a sheet of rolled puff pastry into circles with a diameter of 4-6 cm using a glass or a special shape.
- Set aside half of the cut circles, and cut out the rings from the second half using a glass of smaller diameter.
- Brush large mugs around the rim with beaten egg yolk and place dough rings on top of them.
- Brush the remaining small circles with whipped yolk and sprinkle with powdered sugar.
- Bake the dough in a preheated oven up to 220 ° C for 5-7 minutes.
- For the cream, whisk the sour cream and icing sugar.
- Wash the strawberries, dry, chop and add to the cream.
- Fill the finished puffs with sour cream with strawberries.
Strawberry and mascarpone filling
Fragrant puffs with juicy strawberry filling and mascarpone cheese. Juicy and aromatic berry with light and crunchy puff pastry - extraordinary deliciousness!
Ingredients:
- Yeast-free puff pastry - 500 g
- Frozen strawberries - 300 g
- Mascarpone cheese - 150 g
- Eggs - 1 pc.
- Sugar - 20 g
Making strawberry and mascarpone puffs:
- Roll out the dough and cut into squares, circles or hearts.
- Grease the blanks with a scrambled egg and sprinkle with sugar.
- Send them to a preheated oven up to 200 ° C for 20 minutes.
- Beat the cheese with sugar with a blender until fluffy.
- Transfer the frozen strawberries to a sieve to drain the juice and add to the cream. Whisk again until smooth.
- Remove the baked pieces from the oven and brush with cheese cream.
Strawberry filling with cream
Homemade cakes - fragrant and very tasty puffs with strawberries and cream with cream. It is best to eat them immediately after baking and cooling. Then the puffs are soaked in berry juice and become less attractive.
Ingredients:
- Puff pastry - 500 g
- Strawberry - 200 g
- Strawberry jam - 100 g
- Powdered sugar - 100 g or to taste
- Coconut flakes - 2 tablespoons
- Cream 33% fat - 500 g
Preparing creamy strawberry puffs:
- Roll out the dough thinly and cut into small rectangles 6 cm x 10 cm.
- Line a baking sheet with baking paper and line the rectangles. Bake them in the oven at 200-220 ° C until tender and golden brown.
- Whip cream with powdered sugar and add vanillin.
- Wash the strawberries, dry and cut into 2-4 pieces.
- Collect the cakes. Spread a thin layer of strawberry jam over a layer of baked puff pastry. Top with whipped cream, garnish with strawberries and sprinkle with coconut.
Strawberry and cottage cheese filling
Interesting puffs with strawberries and curd cheese. Nice taste and good combination. The crispy and airy dough goes well with the delicate, fragrant and moderately sweet filling.
Ingredients:
- Puff yeast-free dough - 250 g
- Cottage cheese - 200 g
- Sugar - 2 tablespoons
- Strawberry - 300 g
- Powdered sugar - 1 tsp
Cooking strawberry and cottage cheese puffs:
- For the filling, combine the cottage cheese with sugar and beat with a blender to break up all the grains.
- Roll out the puff pastry with a 5 mm rolling pin, cut into squares and place the sweet curd in the center.
- Wash the strawberries, dry them and cut the large berries into 2-3 pieces. Place them on top of the curd.
- Connect opposite corners of the dough and press firmly to form a flaky envelope.
- Place the blanks on a baking sheet lined with parchment and send them to a preheated oven at 200 ° C to bake for 15 minutes until golden brown.
- Sprinkle the finished puffs with powdered sugar.
Frozen strawberry filling
Simple, flavorful and juicy puffs filled with frozen strawberries. It is a great addition to family tea. If desired and available, you can use not only frozen berries, but also fresh ones.
Ingredients:
- Puff pastry - 500 g
- Frozen strawberries - 350 g
- Sugar - 3 tablespoons
- Vanilla sugar - 10 g
- Egg yolk - 1 pc.
- Cornstarch - 2-3 tablespoons
- Wheat flour - for working with dough
Preparation of frozen strawberry puffs:
- Place the frozen strawberries on a sieve and defrost. Drain all the juice and cut large berries into several pieces.
- Combine sugar with vanilla sugar.
- Place the puff pastry on a floured work surface and roll out. Then cut into rectangles or slices to the desired size. From one half of the workpiece, make several cuts using a special device on the wire rack, or make it with an ordinary sharp knife.
- Place some strawberries on each piece of dough and sprinkle with cornstarch (1 tsp). In the process of baking the puffs, the starch will absorb the juice that the berries give, thicken it slightly and the dough will not get wet.
- Add 1 tsp each to the filling. mixtures of sugar and vanilla.
- Roll up the pieces, pinch the edges of the dough and place them on a baking sheet lined with baking paper.
- Brush the strawberry puff pastry puffs with egg yolk and place in a preheated oven to 200 degrees. Bake them 15 minutes until golden brown.
Strawberry and banana filling
Great summer dessert - puff pastry puffs with fresh strawberries and banana! There is a lot of filling, but not enough dough - delicious and mouth-watering puff pastries with juicy and sweet fruit filling.
Ingredients:
- Puff pastry - 450 g
- Strawberry - 240 g
- Banana - 1 pc.
- Sugar - 0.5 tbsp
- Starch - 1 tsp
Cooking Strawberry Banana Puffs:
- Wash the strawberries, dry them, remove the tails and cut them in half.
- Peel the banana and grind it into a smooth puree with a blender.
- Roll out the puff pastry and cut into rectangles or circles.
- Place the blanks on a baking sheet lined with parchment for baking and lay out the banana puree. Sprinkle it with a little potato starch to prevent the strawberry juice from soaking the dough.
- Top with strawberry halves and sprinkle with sugar.
- Brush the surface of each puff with lightly beaten egg yolk.
- Bake the strawberry and banana puffs in a preheated oven to 200 ° C for 20 minutes.
