Puff pastry with apples and cinnamon. Puff pastries with apples from ready-made puff pastry

Many thrifty housewives always have a package of ready-made puff pastry in their freezer in case they need to prepare something for tea “without the hassle.” One of the most delicious baking options made from it is puff pastries with apples. Fragrant, tender, made from the simplest ingredients, puff pastries do not linger on the table, especially if there are children in the house. Of course, it is better to cook with butter rather than margarine (especially for children), but, unfortunately, there is not always time to knead this rather labor-intensive product.

Preparation time: 1 hour to defrost the dough + 40 minutes (20 + 20) / Yield: 4-6 pieces

Ingredients

• packaging of yeast-free puff pastry weighing 400-500 g
• medium-sized sweet and sour apples 3-4 pcs.
• granulated sugar 3 tbsp. l.
• vegetable oil 3 tbsp. l. or butter 50 g
• small egg 1 pc.
• powdered sugar for sprinkling finished puff pastries 1 tbsp. l.

Preparation

The puff pastry must be completely defrosted. To do this, you need to take it out of the freezer, remove it from the packaging and place it, for example, on a cutting board. Cover the dough with a towel to prevent it from airing and leave for 60 minutes.

When the dough is suitable for modeling, turn on the oven. To bake puff pastries, the temperature should be slightly higher than for regular baking - 220 degrees.

While the oven is heating up, it's time to start making the filling. Wash the apples, peel them, remove the core and cut the pulp into cubes about 1x1 cm in size.



Heat butter or vegetable oil in a frying pan. Place apples in a frying pan and add sugar (for more flavor, you can add 1 teaspoon of vanilla sugar).



Make the heat higher than medium and, constantly stirring with a spatula, fry the apples. In less than 10 minutes, the apples will become soft, and the released juice and sugar will turn into a thick syrup. The filling is ready.



Cover a baking sheet with parchment. It is more convenient to form apple puffs directly on a baking sheet, so as not to transfer them later. Puff pastry is usually not rolled out, which makes the baked goods much larger.

If the puff pastry for puff pastry consists of one layer, then you need to cut it into rectangles of about 10-20 cm (you will get about 4 puff pastries). If you roll out the dough a little and make the pieces smaller, the number of puffs increases. It's a matter of taste. In this case, we are guided by the principle: “A big pie is welcome,” that is, we do more.

Each workpiece is divided into two parts. In one part, make cuts lengthwise at a distance of 1 cm, not reaching the edge by 1 cm.



Place the filling on the uncut part, cover with the second part, press the edges (not folded) quite firmly with a fork. This will prevent the puff pastries from “opening” during baking. Proceed similarly with the rest of the blanks.



Break the egg into a small cup and beat it a little with a fork.



Using a silicone brush or any other device, brush the top of all puff pastries well with egg.



Remove the baking sheet with puff pastries into the already hot oven. After 20-25 minutes, when the puff pastries are sufficiently browned, they can be taken out.



Allow the puff pastries with apples to cool for about 10 minutes (otherwise you can get seriously burned with the filling) and serve them to the table, first sprinkling the puff pastries with powdered sugar.

The puff pastries are crumbly, moderately sweet and very filling. They can also be prepared with berries, but in this case, be sure to add about 1 tbsp to the filling. l. potato starch so that the juice from the berries does not leak out onto the baking sheet when baking.

Every housewife likes to keep ready-made puff pastry in the freezer “just in case.” Sudden guests will not be taken by surprise if you prepare a delicious treat for tea in 15-20 minutes - puff pastry puffs with apples. The recipe is so simple that even a first grader can handle it. And even the step-by-step photos here seem superfluous, but my habit of photographing the entire process is so strong that I can’t resist!

If you don’t trust store-bought products, you can stock up for future use. Then defrost and prepare puff pastries with cheese, apples, cherries... Huge scope for creativity!

Apple Puff Recipe Ingredients:

• Puff pastry (yeast-free is more suitable) - 400-500 g
• Sweet and sour apples - 3-4 pcs.
• Granulated sugar - 3 tbsp. l.
• Small egg - 1 pc.
• Milk - 1 tbsp. l.
• Cinnamon - 0.5 tsp.
• Powdered sugar for decoration

How to make delicious puff pastries with apples

Thaw the puff pastry. You can leave it on a cutting board in the evening, covering it with a towel to prevent it from getting too windy. If time is short, use the microwave to defrost (be careful not to accidentally bake it).

As soon as the dough is defrosted, you can immediately turn on the oven at 200 °C. The puff pastries cook at lightning speed, so the oven must be ready.

Apple filling

To make the filling, wash the apples and peel them with a sharp knife or vegetable peeler. Cut into small diamonds and sprinkle with granulated sugar. Stir. As soon as the apples release their juice, carefully drain it. For the filling, use only dry, well-wrung out pieces, otherwise the puff pastries will get soggy and fall apart in the oven.

There is another 100% way to make the filling so that the puff pastries do not leak in the oven. Place a teaspoon of butter in a frying pan and add apples and sugar. For flavor, you can mix apples with vanilla sugar, not regular sugar. Simmer the apples and sugar over the heat for 10 minutes, stirring constantly with a spatula. During this time, the sugar and juice from the apples will turn into a thick syrup, and the fruits themselves will become soft and give up excess liquid.

Forming puff pastries

Puff pastry is usually not rolled out to make the finished product more fluffy and flaky. Therefore, you can only roll it out lightly so that the final thickness is at least 0.5 cm. Cut the layer into quarters (about 10 -20 cm). Each piece of dough will be a puff pastry.

If you decide to make as many puffs as possible, in this case the dough needs to be rolled out thinly. But the finished baked goods will not be as voluminous.

Place 1 tbsp on each piece of dough. l. apples There should be enough space from the filling to the edges of the dough. Remember that the dough is no less tasty than the filling; you should not add too much to avoid the filling leaking out.

You can form the puff pastries directly on the baking sheet so as not to transfer them from the cutting board.

On top you need to cover the puff pastry with exactly the same size layer of dough. I have a shaped knife roller that allows me to easily make a mesh. That is, you need to run a roller over the dough plate, leaving a pattern that is not completely cut.

Use a knife to spread the mesh apart.

Cover the filled puff pastry with a mesh piece of dough.

If there is no figured roller, you can make closed puff pastries. In this case, cover the apples with exactly the same size layer of dough.

There is another option to make cuts with a regular knife. Make slits at a distance of 1 cm from each other; excess steam will escape through them, and the appearance of the puff pastries will become more interesting.

I press the dough around the edges and press it tightly. You can press the edges with a fork: you will get a beautiful curly rim. Squeeze as hard as possible to prevent the puff pastries from opening in the oven.

Place the pieces on a baking sheet lined with parchment.

To make the puff pastries have an appetizing and crispy crust, brush a mixture of yolk and milk with a brush. Break an egg into a small bowl and scoop out the yolk into a separate cup.

Add 1 tbsp. l. milk and stir the mixture. For crunch, you can lightly add salt to the puff pastries.

Using a pastry brush, coat each puff with this mixture.

To ensure that the delicacy gets a caramel crispy crust in the oven, use the following trick: combine 0.5 tsp. cinnamon and 1 tsp. Sahara.

Stir the dry mixture.

Now sprinkle the puff pastries on top. The sugar will stick well to the egg grease and the puff pastries will get a wonderful crust.

Now another secret to delicious puff pastry in the oven. Using a spray bottle, spray the puff pastries with plain cold water. This way the puff pastries will become even tastier, the dough will rise and reveal its layers much better.

After 20-25 minutes in the oven, the puff pastries will be ready. Be sure to cool the puff pastries before serving. The filling is so hot that you can burn yourself with it!

Sprinkle the finished treat with powdered sugar through a sieve. It will be even tastier and more beautiful. Bon appetit! The puff pastries are satisfying and moderately sweet. Based on this recipe, you can prepare puff pastries with any berries, just add 1 tbsp to the filling. l. starch to prevent leakage.

On my You Tube channel I posted a detailed video on how to make yeast puff pastry with your own hands and how to make croissants from it. If you want to make homemade puff pastry, start with this recipe!

We prepare a very simple pastry from store-bought puff pastry - puff pastry stuffed with apples and cinnamon. A minimum of effort and a delicious and satisfying breakfast for the whole family on the table.
The filling is prepared simply. Wash the apples, peel and core them, and then cut them into small cubes. In a separate bowl, mix sugar with cinnamon and combine it all with apples, mix the filling again.

We take puff pastry without yeast. I have each layer in a pack weighing just over 100 grams. Roll it out lengthwise and slightly wider. For comparison, the original layer of dough lies nearby.

Next, we divide each rectangle in two. This way we will prepare the base for 12 layers. On each base we make 2-3 cuts on one side - so that the puff does not burst, and for aesthetic purposes).

Now put the filling on the second side. The principle “the more the merrier” applies here, because after baking the apple pieces will significantly decrease in volume.

Cover the filling with the cut side and pinch the edges well. In the same way we form the remaining 11 layers.

Place the puff pastries on a baking sheet and bake them for 15-20 minutes until golden brown.

We suggest making homemade puff pastry with apples from puff pastry; the recipe for puff pastries with apples and cinnamon is quick if you make the puff pastry with ready-made puff pastry and with a simple apple filling inside. Puff pastry puffs with apples are prepared open and puff pastries are made into closed sweet puff pastries. It’s not difficult to make beautiful puff pastries at home; it’s even easier to bake crispy and delicious puff pastries in the oven with juicy fresh apples.

The recipe for puff pastries with apples is a homemade sweet fast food that not only children adore; adults, just like children, also love to enjoy tender and airy puff pastries with apples. To make quick homemade puff pastries, you need to buy frozen sheet puff pastry and fresh apples. Any housewife can afford to buy simple ingredients for apple puffs.

Advice from the Wonder Chef. Puff pastries with apples are made at home from puff pastry with yeast and... There is no particular difference when choosing the dough - both are suitable for making puff pastries in the oven.

The apple filling for puff pastries in most culinary recipes is made from stewed apples; raw apples should not be put into the filling, otherwise the sweet apples will leak onto the baking sheet and burn when baking the products in the oven.

How to make puff pastries with apples? The shape of classic apple puffs is triangles, envelopes, roses. Oranges, honey, sour cream and many sweet aromatic additives are added to the apple puff filling, but the simplest are apple puffs.

Preparation – 30 minutes

Preparation – 20 minutes

Calorie content – 180 kcal per 100 grams

Ingredients for Apple Cinnamon Puffs

• apples – 3 pcs.;
• puff pastry – 400 g;
• water – 5-6 tbsp;
• sugar – 3 tbsp. + 1 tsp;
• freshly squeezed lemon juice – 0.5 tsp;
• cinnamon;
• nutmeg;
• egg yolk – 1 pc.

Recipe: Puffs with apples from ready-made puff pastry

1. Peel the apples, cut out the center and cut into small cubes.
2. Combine apples, water, 3 tbsp. sugar, lemon juice, a pinch of cinnamon and nutmeg in a large saucepan.
3. Cook the mixture over medium heat, stirring occasionally, until the apples soften but still retain their shape, about 8-10 minutes.
4. If all the water has evaporated, add more, 1 tbsp. at a time.
5. Roll out the dough into two squares 20x20 cm, cut each into 4 parts.
6. Place the dough on a baking sheet lined with parchment paper.
7. Put 2 tbsp. apple filling into the center of each square.
8. Brush the edges of the dough with beaten egg yolk mixed with 1 tablespoon of water.
9. Fold the squares in half and secure using a fork.
10. Brush the top with the remaining egg yolk and sprinkle with 1 tsp of the mixture. sugar and 1 tsp. cinnamon.
11. Bake the puff pastries in an oven preheated to 200°C for 20-23 minutes.
12. Remove the baking sheet with puff pastries from the oven and cool. Sprinkle with powdered sugar if desired.

Ready-made fluffy and aromatic puff pastries with apples and cinnamon are served with tea or morning coffee. The top crispy crust of the puff pastry and delicate apple filling will certainly captivate with its taste even those who are indifferent to home-baked goods.

Baking with apples is one of our family's favorites. And simple, and always tasty, and, as a rule, budget-friendly. Today we will prepare puff pastries with apples, raisins and cinnamon from ready-made puff pastry without yeast.

I use the same dough to make beautiful and tasty ones with canned pineapple rings; the recipe for making them is even simpler and faster. Today's apple puffs require a little fiddling, but the results are worth it. 🙂

Ingredients:(for 8 puffs)

• 1 package (500 g) yeast-free puff pastry
• 650 g sweet and sour apples
• 50 g raisins
• 30 g butter
• 3 tbsp. l. sugar + 10 g vanilla sugar
• 1 tbsp. l. lemon juice
• 1/3 tsp. cinnamon

If you don't like raisins, then use 700 g of apples for the filling.

Preparation:

Cut the package of puff pastry and leave to defrost at room temperature. You can cover it with a film or bag on top to prevent it from getting airy. While we prepare the filling, the dough will just defrost.

We sort out the raisins and pour hot water from the kettle so that they steam a little.

I prepare a very tasty filling for apple puffs according to the same principle as for and for. For the filling, I buy green sweet and sour apples such as Golden, Granny Smith or Semerenko with dense, crispy pulp. Pieces of apples of these varieties retain their shape well during heat treatment and do not become soft in puree.
Peel the apples from skins and seeds and cut them into small cubes. Add 1 tbsp. l. lemon juice and mix.

Melt butter in a frying pan and add chopped apples. Pour 3 tbsp on top. l. sugar and a bag (10 g) of vanilla sugar. Instead of vanilla sugar, you can add vanillin at the tip of a teaspoon.

Keep the frying pan over fairly high heat, stirring the contents all the time. First, the sugar will begin to melt and the apples will release juice, and quite a lot of syrup will form. Stir the apples constantly until the liquid evaporates, so that they are evenly saturated with syrup and do not burn. It is advisable to do this with a silicone spatula, delicately turning over the apple pieces and trying not to injure them.
When there is almost no liquid left, which won’t last long, add cinnamon and raisins, after draining the water.

Stir the filling for some more time until there is no liquid left at all, and as a result we get this delicious filling for puff pastries:

Set the pan aside and let it cool. Now you can turn on the oven so that it heats up to 200-220 degrees.
By this time, the puff pastry has already defrosted. We will work with one sheet, and leave the second one under the film for now.
Lightly sprinkle the table with flour and cut the sheet of dough into 4 pieces.

Let's start making puff pastries. There are two options here. If you are cooking, as they say, in a hurry, then you can not roll out the dough at all, but do it like this. First, place a full tablespoon of filling onto the dough square and connect the opposite corners. To prevent the corners from coming unglued, you need to lightly moisten them with water.

Then connect the remaining two corners, try to glue them more securely. Pinch the corners of the puff pastry with your fingers to prevent the filling from leaking out.

I took these two photos the last time I baked puff pastries just like that, quickly. 🙂
But if you have time, try making beautiful puff braids, it’s very simple.
Roll out the square of dough thinly to a size of approximately 15*17 cm. Visually divide it into 3 parts and make cuts along the edges to make 8-9 strips.

Place the apple filling in the middle and begin to braid the dough strips.

We bend the remaining ends downwards.

Place the puff pastries on a baking sheet lined with parchment paper.

Place the baking sheet in the preheated oven and bake the puff pastries until golden brown. It is difficult to say the exact time, since all ovens behave differently. My baking process took 35 minutes, yours may be longer or shorter.
If your oven bakes unevenly and the baked goods usually burn, then 15 minutes after the start of baking, place a flat container of water on the bottom of the oven.