Puff pastry cheese buns: recipe, cooking procedure, photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Homemade puff pastry always turns out fluffy and tender. Pies, rolls, pies, tubes, croissants and much more are prepared from it. We invite you to study the recipes for puff pastry buns with cheese! Finished products are very tasty and airy.

Puff pastry cheese buns

Required products:

1. Flour - 4 cups.
2. S alt - 1 teaspoon.
3. Butter - 2 packs.
4. Water - 1 glass.
5. Sugar - 1 tablespoon.
6. Sulunguni cheese - 500 grams.
7. Eggs - 1 piece.

Cooking recipe for puff pastry buns with cheese

Fragrant savory pastries with interesting fillings should definitely be on the menu. Light and airy, it is very easy to prepare. You can use any cheese of your choice. If you form “Snails” buns from puff pastry with cheese, then after baking, in addition to their excellent taste, they will also have a beautiful, but unusual look. They are perfect forbreakfast or tea drinking with loved ones.

To make puff pastry cheese buns, you need to wash the surface of the table well and wipe it dry. Then pour the flour into a sieve and sift it in a layer on the table. On a cutting board, cut the butter into small pieces, spread it over a layer of flour and chop with a knife. Pour sugar and s alt into strongly chilled water. Stir until all grains are completely dissolved. Then gradually pour the mixture into the flour and butter and knead the puff pastry very quickly. Place it in a deep container, cover with a towel and refrigerate for 2 hours.

After the required time, take out the dough and roll it into a thin layer. Fold it into an envelope and roll it out again. Repeat the process two more times. Now you can start forming the puff pastry cheese buns. Cut the evenly rolled layer into strips of the same width. Rub the cheese through the large cells of the grater and spread it into all strips. The edges of the dough must be connected and carefully pinched. Should be fairly long sausages.

Lubricate the joint with water and roll it into a tight snail so that the seam is inside. Then lay baking paper on a baking sheet, grease it with a brush moistened with vegetable oil. Lay out the prepared puff pastry buns with cheese, already rolled into a snail. Break an egg into a mug, add a pinch of s alt and beat with a fork. Then brush well with egga mixture of the surface of all buns. Remove the baking sheet for 30 minutes in the oven, heated to 180 degrees.

If desired, after 20 minutes they can be taken out of the oven and sprinkled with grated hard cheese. After baking until done. Covered with a beautiful ruddy crust, ready-made snail buns are transferred to a dish with a pastry spatula. Let them cool down a bit and serve fragrant pastries to the table. Unsweetened cheese buns (made from yeast-free puff pastry) are in no way inferior in taste to any other homemade pastry. Happy tea drinking!

Homemade puff pastry buns

Product list:

1. Margarine for baking - 200 grams.
2. Milk - 500 milliliters.
3. Eggs - 1 piece.
4. Flour - 1 kilogram.
5. Dry yeast - 15 grams.
6. Butter - 600 grams.
7. S alt - 1 teaspoon.
8. Sugar - 80 grams.
9. Hard cheese - 400 grams.

Cooking

You can make buns with cheese from puff yeast dough, which will delight you with their wonderful aroma and taste. First you need to take the dishes deeper and sift the flour into it. Heat milk on the stove and dissolve dry yeast in it. Melt margarine, add sugar and s alt to it and mix well. Add milk and margarine to flour. Then beat in the eggs and knead into a soft, pliable dough.

Dishes with cooked puff yeast dough put in a warm room for 60 minutes, covered with a clean towel. After 30 minutes it shouldmind. Next, you need to place a piece of butter between two layers of plastic food wrap, the dimensions of which should be two times larger than butter. The edges must be folded over. Then you will need to gently press the oil with your hand and distribute it throughout the film. Then, using a rolling pin, roll it out to a thickness of about 1 centimeter and send it to the refrigerator.

When 30 minutes have passed, the dough must be laid out on a table sprinkled with a thin layer of flour. Then it should be rolled out larger than the oil layer. Next, take the chilled butter out of the refrigerator, remove the film and place on top of the dough. Fold the edges of the dough around the butter to form an envelope. Carefully pinch all edges at the junctions. The resulting dough envelope with a layer of butter inside should be well floured and turned over with seams on the table.

Sprinkle with wheat flour again and slowly, with smooth movements, roll out from the middle to the edges, being careful not to damage the dough with a thickness of one and a half centimeters. Then fold it in half and roll it out again. Repeat the process one more time and transfer the dough to a floured tray. Cover with cling film and place in the refrigerator for half an hour to chill. Then turn the dough over onto the table and fold it again, but already in 3 layers and roll it out. Repeat addition and again in the cold for 30 minutes.

Shaping and baking buns

After the second cooling, fold the dough in half again and roll out thinly. The thickness of the layer should be approximately 3 mm. After that cut it wellwith a sharpened knife into suitable pieces. Grate hard cheese through a coarse grater and put it on the dough, then connect the edges well. Buns can be formed into oval, round or any other shape as desired. Place them some distance apart on a greased baking sheet. Cover the surface of the dough with a beaten egg and bake at 190 degrees for 25 minutes. Then let the puff pastry with cheese buns cool completely and serve them on a beautiful dish on the table.

Puff pastries stuffed with egg cheese and herbs

Ingredients:

1. Puff pastry - 900 grams.
2. Eggs - 4 pieces.
3. Hard cheese - 200 grams.
4. Dill - half a bunch.

Cooking method

Fragrant, fluffy, crispy, puff buns with cheese, eggs and fresh herbs are a great idea that will diversify the menu with something tasty. Remove the finished puff pastry from the freezer, and while the defrosting process is in progress, prepare the filling. Three chicken eggs should be boiled for 8 minutes in s alted water. Let them cool, peel and chop very finely. Rinse fresh dill well under cold water, shake off all excess liquid from it and chop. Grate a piece of hard cheese.

As soon as the dough is completely defrosted, roll it into a thin layer and cut into squares. Then mix all the filling ingredients and put it in the middle of each square. Connect and pinch the edges, giving the shape of a bun. Place on a parchment-lined baking sheet and brush with the remaining egg. Bake puff pastry buns for half an hour in the oven, the temperature of which should be 190 degrees. Serve chilled with tea.

Fragrant and airy buns are a great addition to any drink. They can be a good snack too. Preparing this dish is quite simple. In addition, you can always replace homemade puff pastry with store-bought packaged puff pastry.