This baking is quite complicated and time-consuming, but incredibly tasty and tender, so you will not regret about the work done for a second when you see the happy and satisfied faces of your children while eating.

Puffs are small rolls with a filling inside, shaken with powder, sesame or flax seeds on top. The filling can be different: steamed poppy, grated cottage cheese, fresh fruit. But best of all puff pastry is combined with apples..

Apple puff pastry puff pastry recipe
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Ingredients amount
Ready puff pastry 550 g
Apples 1 kg
Powder 1 package
Butter 50 g
Sugar 4 tbsp. l.
Time for preparing: 55 minutes Calories per 100 grams: 148 Kcal
Even the most inept housewife can make delicious puffs in the home kitchen. Fortunately, the confectioneries bother to let out and place ready-made puff pastry in grocery stores..

Remove the base from the refrigerator and leave to defrost. We wash the apples and chop them into cubes, scrubbing out the core and grains. Set the thermostat to 180 ° C.

apples подготовить

Roll out the dough, cut into strips measuring 30 × 15 centimeters, put apples on the edge. we shake sugar and roll up the roll. Fillet knife aslant slice rolls.

roll тесто

We smear the sheet with butter and lay out the semi-finished products. We bake twenty minutes. Remove and sprinkle with powdered sugar.

Yeast Dough Apple Puffs with Cinnamon

Preparation of puff yeast dough will take a little longer than just yeast, because it consists of two structural units at once. Baking it turns out to be airy, soft and at the same time layered..


  • Flour – 6 glasses;
  • Eggs – 2 pcs .;
  • Sugar – 100 g;
  • Salt is a pinch;
  • Butter – 350 g;
  • Dry yeast – 1 pack;
  • Milk – 150 ml;
  • Apples – 6 pcs .;
  • Cinnamon – 1 pack.

Cooking time: two and a half hours.

Caloric content: 285 Kcal / 100 g.

puff с корицейButter placed in the freezer for half an hour. Heat the milk, add dry yeast, sugar and eggs, mix everything and leave for five minutes. Add crushed flour, knead soft yeast base.

Place in a dry bowl, cover the second and leave for one hour. When it doubles, mix and leave for another half hour, then remove from the bowl and divide into two parts. Roll out one and put frozen oil in the center.

Cover the second half of the rolled dough and close the edges tightly. We roll the mass with a rolling pin so that the oil fits tightly and the base becomes solid..

We fold the dough in half, then in half and so on until the shape of a small envelope is obtained. Put the base to cool for half an hour.

Apples are peeled and cut into small cubes, crush with cinnamon and mix. Leave to soak. We activate the electric oven at 185 ° С. Roll out the dough and cut into squares 10 × 10 centimeters, put apples with cinnamon in the middle and fasten the edges on top. Bake puffs for half an hour.

tvorognaya-zapekanka-v-multivarke0-540x37913It is very easy and simple to cook cottage cheese casserole in a slow cooker. It is enough to know some of the principles and secrets of the cooks..

One of the fastest and easiest cake recipes is “Easier than simple.” Read how to cook.

Cottage cheese cookies, photo recipe with step-by-step recommendations and cooking secrets.

Amazing honey puffs with apples and non-birth dough

The process of preparing such a framework requires at least a small culinary experience and skills. But clearly observing all the principles and technologies, it is possible to achieve some success from the first attempt. Apples – the most successful version of the filling for this test.


  • Flour – 3.5 cups;
  • Egg – 1 pc .;
  • Water – 200 ml;
  • Salt is a pinch;
  • Vinegar – 3 tbsp. l .;
  • Flour for butter – 50 g;
  • Butter – 300 g;
  • Apples – 5 pcs;
  • Honey – 6 tbsp. l.

Cooking time: two hours.

Caloric content: 185 Kcal / 100 g.

In a glass blender, beat the egg, pour in warm water and vinegar with salt, stir the liquid until the salt is completely dissolved. You can deviate a little from the recipe and not use an egg, but only water, but then the baking quality will be slightly worse.

Pouring crushed flour in batches, continue to interfere. When the mass becomes thick, we shift it to the table and continue kneading..

You can beat the dough on the table several times, it should feel like elastic wax to the touch.

Wrap cling film and leave on the table for an hour to start gluten work.

Frozen butter chopped in a combine and pour the remaining flour, stir. Put the butter-flour mass on the parchment, cover with the second half.

Roll out the flour dough three centimeters thick, put an oil base on top of it, wrap the edges and roll the whole mass with a rolling pin to form a homogeneous structure. Put in a food package and put to cool for half an hour..

Apples cut into slices, add honey and diligently mix. Turn on the thermostat to 185 ° C. We take out the dough, roll it out evenly and cut strips of 25 × 10 centimeters, distribute the filling along the entire length and fold the roll.

Obliquely slice the puffs and, shifting to a baking sheet, send to prepare for twenty minutes.

Puff pastry puff pastry with apples

This pastry differs in beauty and aroma, it is a pity even to eat. Apples for puffs are better to take red-sided to get the effect of the scarlet rose.


  • Puff pastry – 500 g;
  • Water – 3 tbsp. l .;
  • Sugar – 5 tbsp. l .;
  • Powder – 1 sachet;
  • Butter – 40 g.

Cooking time: half an hour.

Caloric content: 150 Kcal / 100 g.

Take out the dough and let it warm slightly. Set the temperature sensor at 180 ° C. Apples are cut into quarters, cut out the middle and chop fine slices.

Roll out the dough and cut into long strips five centimeters wide. Overlap apples with skin over them..

We fold the rosette ten centimeters long, cut it off with a knife. According to this principle, we form all the puffs. Oiled with a baking sheet, spread roses.

Lubricate the tops of sugar, dissolved in water. We bake fifteen minutes. We finish the finished products with powder.

Parting hostess

The optimum temperature in the room during the preparation of puff pastry is 14 – 17 ° C. This indicator maintains the plasticity of the oil and does not need to be cooled..

The dough needs to be allowed to rest so that the next rolls do not tear the layers. If the temperature is higher, the butter will begin to be smeared and just absorbed into the dough, and then it will not exfoliate. At too low a temperature, it crumbles and, accordingly, the layers of dough also.

Enjoy your meal!