Personal sweet pastries suitable for holiday and summer breakfast indulgence. Three great recipes and has a winning combination of dough, stuffing and fruit.
Those who do not want to mess around with dough, we propose a simple recipe pastry topped with cheese and apple streusel. All that remains is to mix, bake, remove from oven and serve.
The pastries are willing can be stored in an airtight container in the refrigerator up to 3 days.
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Envelopes cheese and pineapple
Rboc yeast dough envelopes filled with cheese and pineapple. The dough should be "difficult" to adding butter. Folds dough slightly crunchy and fluffy appearance of puff pastry, so it is important to let the dough rest in the refrigerator between folding folding.
Materials (24 units);
Dough:
√ 500g (3 cups + 1/2 tbsp) flour
√ half a bag of baking improves the Soviet
√ 25g fresh yeast (half a bag PAD)
√ 70 g (1/3 cup) sugar
√ 160 ml (2/3 cup) cold water
√ 2 eggs
√ 100g soft butter, melted
√ 1/2 teaspoon salt
Creasing:
√ 250g cold butter, cut into cubes
√ 20 g (2 Tbsp) flour
For the filling:
√ 500 grams of lean cheese bake (Canaan / good taste), crumbled
√ 1 egg
√ 150 g (3/4 cup) sugar
√ a quarter of grated lemon rind
√ 1 teaspoon vanilla extract or 1 packet of vanilla sugar
√ 1 teaspoon cornstarch
√ 50g sliced pineapple, diced
Topping:
√ 1 egg
Decoration:
√ powdered sugar
Prepare the dough: a mixer with paddle attachment mix flour, baking enhancer, yeast, sugar and water at slow speed about 2 minutes. Add eggs, butter and salt, and blend about 10 minutes at medium speed dough is soft and slightly sticky. During the kneading Stop the mixer, and using a spatula "peel" the dough from the sides of the bowl. Sprinkle a little flour dough in the bowl, cover with a damp towel and set aside for half an hour or 45 minutes in summer in winter.
Remove the dough from the bowl and pressed palms to download and extract air volume. Wrap in plastic wrap and refrigerate for an hour.
Prepare the mixture and fold fold: a mixer with paddle attachment mix butter and flour until blended. Place the mixture on a cookie sheet, cover with another baking paper and roll out to the square of the size of 20x20 cm. Remove the dough in the fridge and roll out into a rectangle the size of 40x20 cm. Place dough in a rectangle in the center of the square the mixture, and fold the rectangle of dough from both sides to the center, to cover the square. Refrigerate for half an hour.
Remove the dough from the refrigerator, roll out and fold back the two sides to the center. Refrigerate for half an hour. Remove from the refrigerator and repeat the rolling and folding the third. Refrigerate for a night or for at least 6 hours.
Prepare the filling: Mix the filling material in the bowl until blended.
Ingredients and bake: Split the dough and roll out each portion on a floured surface into a rectangle the size of 20x50 cm. Divide each rectangle into 12 rectangles 8x10 cm in size. Place the center of each rectangle spoon stuffing. Fold two opposite ends to the center of the rectangle and glue with a little beaten egg. Arrange on 2 baking paper-lined molds at intervals of 3 cm. Cover with a damp towel and let rise for about half an hour.
Preheat oven to 175 degrees. Brush the dough with egg and bake for 18-15 minutes, until lightly golden. Cool and sprinkle with powdered sugar on top.
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Envelopes cheese and pineapple. Crunchy pastry and apple // Photo: ETL Score
Pocket puff pastry with vanilla cream and apricots
Instant version pastry, puff pastry made from bubble, creamy vanilla cream and fresh fruit.
Materials (approximately 24 units);
√ 1kg thawed puff pastry according to the manufacturer's instructions
For the filling:
√ 480 ml (2 cups) milk
√ 1/2 vanilla bean
√ 50 g (1/4 cup) sugar
√ 1 egg size L
√ 60 g (1/2 cup) icing sugar
√ 45 g (1/2 cup) cornstarch
√ 12 pitted apricots, cut into quarters
Topping:
√ 1 egg
√ powdered sugar
Prepare the vanilla cream: Heat the milk in a medium saucepan. Scrape the grains vanilla bean and add to the pan along with the sugar. Heat until the sugar dissolves, bring to a boil. A bowl, beat eggs, sugar and cornstarch powder. Pour the hot milk mixture Ladle the egg mixture and mix thoroughly, comparing temperatures. Repeat the process with the milk mixture. Pour the mixture into a pot and heat over low heat, stirring, until the mixture thickens. Remove from the stove and continue to stir for another minute. Transfer the cream into a bowl, cover with plastic wrap and refrigerate for at least 4 hours.
Ingredients and bake: Preheat oven to 190 degrees and line 2 baking paper formats. Roll out the pastry on a floured surface 1/2 cm thickness slightly. Divide the dough into 24 squares of size 8x8 cm. The center of each square Place a spoonful of cream filling topped two quarters used and fold the four corners of the square center. Place molds, brush with egg and bake for 20-18 minutes until lightly golden. Cool and sprinkle with powdered sugar on top.
Diversity can be used to replace the plums, persimmons, papayas, pears or apples.
Phyllo pocket. Instant version // Photo: ETL Score
Cheese pastry, apple streusel
Too lazy indulgence comes at Pentecost - Just mix, transfer mold and bake. Combines baked shortbread dough, stuffing Gbinh-tfohim and golden crispy crumbs on top.
Materials (L-12-10 units):
Dough:
√ 100g soft butter
√ 50 g (1/4 cup) sugar
√ 1 egg yolk
√ 1 tablespoon cold water
√ self-raising flour 210 g (1 1/2 cups)
For the filling:
√ 1 kg of white cheese 5%
√ 200g (1 cup) sugar
√ 4 eggs size XL
√ 1 bag of instant vanilla pudding - 80 grams
√ grated rind of half a lemon
√ 1/4 teaspoon vanilla extract
√ stuffing 250 grams of apples (available in chain stores and specialty stores)
Lstroizl:
√ 140g (1 cup) self-raising flour
√ 1/2 cup (100 grams) light brown sugar
√ 10 g (1 bag) vanilla sugar
√ 100g cold butter, cut into cubes
Prepare the dough: a mixer with paddle attachment mix butter and sugar about 3 minutes until smooth and creamy. Add egg yolk and a tablespoon of water and blend half a minute longer. Add self-raising flour and blend just until crumbs. Remove the dough from the mixer and put your hands until the dough is smooth. Wrap in plastic wrap and refrigerate for half an hour.
Remove the dough from the refrigerator and roll out 1/2 cm thickness on a floured surface. Cut into circles with a diameter of 10 cm and arrange pattern lined with baking paper. Preheat oven to 155 degrees.
Prepare the filling: Beat the filling components, except for the apple filling, whisk manually until the mixture is smooth and refrigerate for half an hour.
Prepare the Hstroizl: Mix flour, brown sugar and vanilla sugar. Add the cold butter cubes and stir until mixture is crumbly.
And bake ingredients: dough rings baking tins personality diameter 10 cm and height 3 cm. The center of each circle of dough Place a spoonful of the filling of apples, topped with cheese stuffing pour 2/3 backed up pattern. Finally, sprinkle the crumble mixture over. Bake 30 minutes until golden and chill. Rescuers from the pan and serve.
