You do not have to be an experienced pastry chef if you want to eat your favourite pastry you usually buy at the bakery. Thanks to the amazing people who invented frozen puff pastry dough , the hard part is done for you. All you have to do now is choose the fruit that goes inside.
Here are 7 impossibly easy fruit-filled puff pastry desserts even first-time bakers can make.
If you can slice apples and warm up some apricot jam, you can make super-easy apple tarts. Make sure to slice the apples thinly so they get tender when they bake. You can make individual squares, or one big tart to share.
Peach Tartlets with Apricot Glaze
Here’s another impossibly easy tartlet made with fresh peaches instead of apples. You could also substitute plums, nectarines, or pears.
For this one, you’ll cook the apples for a few minutes before filling and sealing the pastry triangles. Line your baking sheet with parchment paper so your turnovers don’t stick if a little filling seeps out.
Easy Apple Strudel
The apples aren’t precooked for this version, and you’re making one big pastry instead of individual turnovers. You can cut slits into the top before baking to let the steam escape so the filling doesn’t get too watery. Some reviewers went rogue and cooked the filling a bit before filling the pastry.
Black Walnut and Cherry Strudel
A cream cheese filling sweetened with sugar and made citrusy with lemon juice gives this cherry-filled strudel a tangy finish. You can use fresh or frozen cherries with delectable results.
Call it a tart or a galette or a topless pie. Whatever. This dessert is so simple, the submitter invented it in a hotel room kitchenette: A pile of spiced apple slices is mounded in the center of a puff pastry sheet, then the edges are folded up to form an edible pie plate. Bake it, cool it, slice it, devour it.
Can you handle one more version of apple-filled puff pastry? I sure hope so. You don’t have to make thin apple slices for this one. Wrap peeled and cored apple halves in puff pastry squares with sugar-and-spice breadcrumbs. Then bake until the apple inside is soft and tender.
Every one of us has those days when we want a comfortable pastry all for yourself. For that occasion, we have the perfect pastry recipe for you.
We are talking about a tart filled with cheese. It is heavy enough not to feel like you ate too much. And cheese enough to pick you up from your depression. So let’s go in the kitchen and prepare this wonderful pastry recipe.
What you’ll need:
175grams salted butter
1cup cream (30% fat)
ground black pepper
300grams gruyere cheese (grated Swiss)
How to make it:
In a bowl, add flour, salted butter, and 1 egg. Mix with your fingertips, add 1 to 2 tablespoons of ice water (but no more so that the dough doesn’t shrink during cooking) to get a nice dough ball.
Cover with plastic wrap and refrigerate for 1 hour.
Remove from refrigerator and let rest for about 15 minutes before kneading.
Roll out on a floured surface, and place in pie pan. Prick the dough with a fork. Refrigerate for 15 minutes.
Preheat oven to 220 degrees Celsius.
In a bowl mix the eggs, cream, milk, salt, and pepper.
Spread the grated cheese all over the pastry, cover it and bake it for 30 to 35 minutes.
You ever feel like making a dessert for your friends or your cocktail party? But we bet that you are out of ideas on what to make? Let us help you and give you an idea. Surprise them with something sweet and fresh. And with something that will look like it’s from a movie or a famous bakery.
Preheat oven to 200 degrees C. Line a baking sheet with parchment paper or a silicone baking mat.
Place frozen puff pastry sheet on a work surface dusted with flour. Allow thawing for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg.
Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow cooling completely before filling.
Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners’ sugar.
But trust us, it is worth it. When you have a bite of the burek that you just made, you will be mesmerized. So let’s get cooking and surprise your family and friends with the best burek they have ever tried.
In a large bowl, whisk flour and salt to combine (with this method sifting flour is not necessary). Make a small hole in the middle and add water and two tablespoons oil. Start mixing slowly from the middle out, using your fingers or a wooden spoon (I prefer fingers as I have better control and feel for it). Keep adding flour to the middle until mixture forms a soft dough that isn’t sticky. Note: Depending on air humidity, you might have a little bit flour left over or you might need to add some more. The dough should look similar to pizza dough.
Turn dough onto a floured surface and knead until smooth and pliable. Coat the dough with one tablespoon oil, cover with plastic wrap and set aside to rest up for an hour at room temperature or store in a refrigerator for up to two days (if refrigerated, allow the dough to reach room temperature).
Prepare the filling:
Combine all ingredients in a small bowl and leave to rest, covered and refrigerated until dough is ready.
TO ASSEMBLE: Line a large table with a clean tablecloth. 1. Remove the rested dough to a lightly floured work surface. Divide into 4-6 smaller even pieces for individual pitas or into 2 balls for one large pita pie. Knead each ball until smooth for about two minutes.
Using rolling pin, roll out rounds to a flat circle. Coat each piece with more oil.
Take one round of dough and place the edge over your floured fists so the rest hangs in the air. One at the time, move your hands up and down to rotate the dough (similar to the way pizza makers do), working your way around the edge of the dough until its weight allows it to stretch into a larger piece. When it’s too large to handle, place it on the tablecloth. If you are intimidated with this method, just use a rolling pin to stretch the dough as thin as possible without breaking it and then continue to step 5.
Preheat oven to 190 degrees Celsius.
Using your fingers, gently shake and pull the edge of the dough towards you to stretch out the center, until it’s even and transparent. Take care not to tear holes in the dough. If you do, pinch them together. It doesn’t have to be perfect; it won’t be visible when pita is done. If making pita pie, the dough will eventually cover the tablecloth. Trim the thick outer edges and discard.
Drizzle pastry all over with oil. For individual pitas, spread some of the meat filling over the pastry, then continue to the next step. For pita pie, put half the meat filling along the long edges of the pastry, leaving a one-inch border.
Start to roll the dough on one side by lifting the tablecloth towards the middle into a long, thin log. If making a pita pie, lift up on both sides of the tablecloth then cut the dough into the two logs with a knife.
Tightly coil the small individual pita rolls into a swirl. Place into a greased baking dish. For the pita pie, lay one end of the roll into the middle of a greased large round baking pan. Carefully wrap the remainder of the pastry roll around itself to form a snail-shaped pie. Take the second roll and continue where the other roll had ended. (If you don’t have a round pan, then don’t coil, just cut the roll the length of your rectangular baking sheet and place next to each other).
Brush the top of the pastry with more oil (no worries about this much oil, this dish needs it)
Repeat stretching and rolling with remaining dough and filling.
Bake for 35 to 45 minutes or until the top and base are crisp and golden. Optional: Bring one cup water and one tablespoon butter to a boil and drizzle over pita when done baking. Serve warm or cold with plain yogurt, sour cream or buttermilk. Call yourself a master of burek making.
Dessert is the ultimate favorite in every cuisine. Each culture has it’s own dessert, like in the US, there is the traditional cheesecake. In Turkey, there are many varieties of baklava. In Italy and France, there are small baked goods filled with wonderful ingredients.
In your mixer’s bowl, beat cream cheese and butter until smooth, light and fluffy.
Add flour and salt and continue to mix until thoroughly combined.
Lightly dust work area with powdered sugar.
Transfer dough to work area and shape into a ball.
Divide it into 4 rounds; flatten each round and cover each pastry dough with plastic wrap.
Refrigerate for 30 minutes.
In the meantime, prepare the filling by combining cream cheese, powdered sugar, and vanilla in your mixer’s bowl.
Beat until creamy and smooth. Set aside.
Dust work area with flour.
Remove dough from fridge and let rest for 5 minutes.
Roll out each ball of dough to a 1/4-inch thickness.
Cut into 3×3 squares.
Fill the center of each square with 1/2-teaspoon cream cheese mixture and 1/2 teaspoon strawberry jam. For a prettier presentation, using a pastry bag, you can pipe the fillings, one on top of the other.
Overlap opposite corners of dough to the center and over the filling. Pinch seams together.
Refrigerate for 1 hour.
Preheat oven to 375.
Bake 10 to 11 minutes, or until edges are browned.
From times to times, we crave for some homemade pastry. And we also need some comfort food to warm up our heart and tummy. Therefore, we go to the store and get as many cheeses as we can. As a result, we will be extremely happy with the meal.
And that’s how we came up with this extraordinary pastry recipe, quiche with 4 kinds of cheese and chives. So feel free the next time you are feeling down to bake this pastry. It will pick you up from the first bite. From the first time you taste the combination of all those cheeses and chives.
What you’ll need:
For the pastry
250g Plain white flour
1 pinch Salt
4 tbsp water (cold)
For the filling
50g Gruyère (grated)
50g Cheddar cheese
3 tbsp chives (snipped )
3 Egg (free range)
How to do it:
Place the flour, salt, lard, and butter in a mixing bowl and rub the fat into the flour until it resembles fine breadcrumbs.
Add about 4 tbsp cold water so you can make a firm dough. Furthermore, wrap in cling film and chill in the fridge for 30 minutes. While the dough is chilling preheat the oven to 220°C (fan 200°C, gas mark 7).
Roll the pastry out on a floured surface until large enough to line a 23cm loose-bottomed flan tin. Line the tin with the pastry then line with a circle of baking paper, then fill with baking beans.
Bake for 10 minutes. Take out the paper and beans, then bake for another 5 minutes more until pale golden and cooked. Reduce the oven temperature to 180°c (fan 160°c, gas mark 4).
Place the ricotta and the other cheeses in a bowl with the chives and eggs.
Beat together until smooth then spread in the pastry case and bake for 20 –25 minutes until just firm, but still has a little wobble in the center. Allow to cool and serve at room temperature.
No matter if you want to make a dessert for your family or friends, or it is just for you, this pastry is the perfect one. Try it and thank us later.
What you’ll need for this dessert:
115g cold unsalted butter, cubed
225g plain white flour
a pinch of salt
2tbsp caster sugar
2tbsp ground almonds
1 egg, lightly beaten, plus extra to glaze
How to do the dessert:
Place the butter, flour, salt, sugar, and almonds in a food processor. Blitz until you have a fine breadcrumb texture but do not overwork. Add the egg and half an eggshell full of cold water and mix well, using the pulse button until the pastry forms a ball. Again, do not overwork.
Turn the pastry out of the processor and knead gently, just to bring it together. If you have doubled the mixture, divide the pastry in two. Flatten each piece of dough slightly (this makes it easier to roll when chilled) and wrap in clingfilm, then chill in the fridge for at least 20 minutes – an hour or two would be better.
Grease your tart tin. Lightly flour the work surface. Roll the pastry out so you end up with a circle about 4cm larger in diameter than the tart tin. Carefully roll the pastry onto the rolling pin and then over the tart tin, taking care not to stretch it too much.
Immediately ease the pastry into the ring and use your thumb to gently push it into the bottom and corners; do not leave any creases on the outside edge or air between the pastry and the tin. Leave about 1cm overhanging the top edge of the ring. Trim off with a sharp knife or roll a rolling pin over the top to remove the excess. Use your thumb to squeeze up the top edge again (the pastry will shrink back a little during cooking) and pinch with your thumb and forefinger to make the edge more decorative. Using a piece of well-floured leftover pastry, push the bottom of the flan into the corners so it’s nice and flush. Chill for 30 minutes. Preheat the oven to 200 C, gas 6.
Cut out a round piece of greaseproof paper 4cm larger than the flan and place it inside the pastry-lined tart tin. Fill with baking beans and blind bake for 5 minutes or until the top edge is slightly brown. Remove the paper and beans, turn the oven down to 170 C, gas 3 and cook for a further 10 minutes, until the pastry is set, but has taken no colour. Remove from the oven, brush with beaten egg (to stop the pastry getting soggy when you add the filling) and then put it back in the oven for 2 minutes to seal. Cool for a little while before adding the filling.
Don’t you love to have something delicious and homemade for breakfast over the weekend? Such as crispy pie, juicy cake or creamy pastries. In the work week, we are always eating store-bought stuff in the morning because we don’t have time to cook. And when the weekend comes, we crave for something homemade. That’s why we came up with this wonderful recipe for a tomato quiche. This pie will make you feel like you are on a vacation and will definitely satisfy your needs for homemade breakfast for the next week.
What you’ll need:
250grams pastry dough (puff, or pie crust)
150grams heavy cream
90grams parmesan cheese (grated)
1/2garlic cloves (finely chopped)
ground black pepper
butter (for the pie plate)
How to do the pie:
The first thing you need to do is to preheat the oven to 180C.
Peel the tomatoes. You have two ways of doing that. The first one is to put the tomatoes in the freezer for an hour and then take them out to defrost. This way the tomato peel will come right off. The other way is to cut an “X” shape on the bottom of the tomatoes. Then you need to put them in a bowl of hot water for 10 seconds. Furthermore, transfer them into an ice-cold water for 10 seconds. Now all you have to do is to pull the peel and it will come off. Now eliminate the pulp, sprinkle the inside with salt, and turn them upside down to drain. Cut them into cubes and place them in a bowl with the grated cheese and the parsley.
Add the eggs to the bowl and combine, then add the milk and heavy cream. Season with salt and pepper to taste.
Roll out the dough and place it in a 24-centimeter pie plate.
Add the garlic to the mixture and pour it into the pie plate.
Bake the quiche for approximately 50 minutes, until golden.
Remove the quiche from the oven and serve it warm.
No matter how many recipes are there in the world or how good of a cook you are. There are some things that are stuck in your head even from your childhood. Especially if you are from Southeastern Europe or even if you just visited. The most delicious pastry, called burek, is a thing you cant forget.
The recipe hasn’t changed. It’s the same one your granny used to keep in her kitchen pantry. It is a recipe with over a 600 years of tradition. Using only the best ingredients, it is made with stretched thin dough layers and wonderful filling. And the filling is always divine. There are a lot of varieties for the filling such as spinach and cheese, meat and onions, leeks and cheese. We are giving you the traditional one, the first one, the original one. Burek with cheese. And there is a lot of cheese inside of it. So let’s get cooking and let us remember the good old times.
Place the flour and salt into a large mixing bowl. Gradually add the water a little at a time, mixing with your hand, until the dough comes together. You may not need all of the water. Knead the dough for about 5 minutes until soft and elastic.
Divide into four and flatten to about 2½ cm or an inch. Take a bowl big enough to hold all four pieces of dough when you stack them on top of one another (I used a small saucepan). Pour a little vegetable oil into the bowl, place one piece of pastry into it, pour a little more oil over it and repeat until all four are in the bowl. Pour enough vegetable oil over the top to virtually cover the stack of dough. Set aside for half an hour while you make the cheese filling.
Preheat the oven to 200°C. To prep the work surface you need to spread a thin layer of vegetable oil all over it, so make sure you are using something like a stone bench top or laminate. Don’t go oiling up your wooden table!
Take one disc of pastry from the oil, scrape off the oil, then place it on your oiled workbench. With oiled hands, flatten the disc from the inside to outside until it is about 5 mm thick.Then place your fingers under the edge, gently grab, lift and stretch the dough outwards. Working your way around all of the edges, you’re basically stretching the disc to a diameter of 1 metre.
It is quite elastic so just make sure your nails don’t pierce the dough otherwise it’ll tear, but don’t worry if you have a few holes. The dough needs to be so thin that you can see through it. Once you reach the required diameter take one side of the large disc and fold it towards (and just over) the centre.
Work your way around the disc, lifting and folding 4 more times to form a rough pentagon. Lift the folded pastry and set it aside as you make and stretch another disc just like the first. Once the second disc is stretched place the first folded one in the centre, as shown above. Take a knife and cut the thicker edge of the second disc away, discarding it.
Leaving the thick edge intact will give you clumps of dough in the cooked burek, which you don’t want. Take the cheese or meat filling and spread it over the folded dough in the centre.
As you did with the first disc, fold the edges over the filling to form a rough pentagon. Gently work your fingers underneath the burek so you can lift it onto a baking pan. Bake the burek for 30 minutes, or until golden. As soon as it comes out of the oven drizzle the top with a little water and oil then cover with a cloth. Allow it to sit, covered, until it cools. This helps it set. While the first one is cooking you need to repeat the process with the remaining dough and the remaining filling, to make the second one.
Place both kinds of cheeses in a mixing bowl and stir through the beaten egg.
Do you ever make something that is so delicious that you surprise yourself? That’s how I felt about these puff pastry crust chicken pot pies!
I haven’t had a homemade chicken pot pie in for-evah! Actually, I haven’t had any chicken pot pie in too long to remember, but lately, I have been craving it. The thing is – it hasn’t looked too much like fall around here. I went to the beach and actually got a little burnt.
What you’ll need:
1 package puff pastry, thawed
3 chicken breast halves
2 tablespoons olive oil
1 tablespoon thyme
a handful of rosemary
pepper to taste
2 teaspoons salt
2 tablespoons butter
1 large onion, chopped
3 medium carrots, chopped
12 ounces cremini mushrooms, stems removed and diced
½ cup flour
½ cup white wine
3 cups chicken stock
½ cup heavy cream
1 cup shelled green peas
2 tablespoons water
How to do it:
First of all, to roast the chicken, preheat oven to 220 degrees C.
On a baking sheet lined with foil, lay breast skin side up and drizzle with olive oil. Season with thyme, rosemary, pepper, and salt. Rub the seasonings all over the chicken and also under the skin.
Roast chicken for 30-45 minutes, until chicken reaches 80 degrees internally and juices run clear.
Remove chicken, allow to cool, and then shred removing any bones, skin or fat. Do not discard pan drippings, this is full of flavor and furthermore, will be used for our filling.
In a large saucepan, combine butter and drippings from the roasted chicken. Bring to medium-high heat and add onions, carrots, and mushrooms. Cook stirring occasionally until onions are translucent, 3-5 minutes.
Stir in the shredded chicken, then sprinkle the flour over the top and stir again until everything is incorporated, cooking for an additional minute. Deglaze the pan with the white wine, while stirring up any bits that have stuck to the bottom of the pan.
Slowly add the chicken broth while continuing to stir, cook until sauce has thickened.
Once it starts to thicken add salt and pepper to taste.
Add the heavy cream, continuing to stir. Let the mixture bubble and thicken, cooking an additional 3 minutes or so. If it seems overly thick, you can add a little more broth slowly.
At this time add your peas and give one more stir.
Let’s do the pies:
Pour your filling into the dish size you have chosen. I did 6 – 6″ ramekins but you could do one large baking dish.
Roll out the puff pastry just enough to cover, with about 2″ excess, your dish. Press the dough against the sides so that it sticks.
Using a knife, cut little vents here and there on the surface of the dough.
Beat egg and water and brush mixture all over the top of the crust (you will have extra egg wash).
Place your dish over top of a baking sheet, these might bubble over a bit and bake for 25-30 minutes or until your crust is golden brown and you filling is bubbly.
If your crust starts to get too brown, you can cover it lightly with foil.