Puff pastry pies with apples. Pies with apples made from puff pastry - a delicate baking classic
Apple pies and pies are my lifelong love. Just imagine this aroma, this delicate, not cloying taste! Now add to all this ease of preparation and you get puff pastry puffs with apples. I always keep one or two packages of puff pastry in the freezer, usually both yeast and non-yeast, homemade or store-bought. Because this is one of the most win-win ways to give your family tea and delicious homemade cakes. And that’s why I always have several different recipes in my arsenal, all of which have one thing in common – apples and puff pastry. That's what we'll look at today.
Apple puff pastry made from yeast-free puff pastry
There is a recipe for puff pastries with sprite on the Internet. Looking at him I always feel somehow uneasy. Why spoil good products with incomprehensible chymosin? I understand the role this drink plays in the cooking process and I want to offer you a more adequate replacement, which will ultimately work the miracle that we need with baked goods.
Ingredients:
- puff pastry without yeast – 1 package (400g);
- apples – 2 pcs;
- sugar – 3 tbsp;
- cinnamon – 1 tsp;
- lemon juice – 1 tsp;
- butter – 50g.
How to make apple puffs
- We take the dough out of the freezer, remove it from the packaging, lay out the layers in one layer on a cutting board and cover with cling film or a plastic bag so that the surface does not dry out while defrosting. If this happens, then when rolling out the dry crust does not stretch, it cracks and this can then be seen even on the finished baked goods.
- Peel the apples, cut out the middle and grate them on a coarse grater and sprinkle with lemon juice.
- Then put it in a bowl, add 2 tbsp. sugar and cinnamon. Mix. Cinnamon is an optional ingredient; if you don’t like it, don’t add it.
- Roll out the completely defrosted dough to a thickness of 2-3 mm.
- We cut into squares, approximately 12 cm in size * 12 cm. In two opposite corners we make slits in the form of a right angle, stepping back 1 cm from the edge, as shown in the photo below.
- Place 1 heaped tablespoon of filling in the center of the square.
- We connect two opposing internal corners.
- And then we throw the outer ones over them, one after the other, overlapping.
- Place the puff pastries on a baking sheet lined with a silicone mat (better) or baking paper. Bake in an oven preheated to 200°C until they are golden brown on top. This usually happens within 20 minutes.
- While the puff pastries are baking, we melt the butter and add the remaining sugar to the hot butter. Stir several times until the sugar dissolves.
- When we remove the puff pastries from the oven, without removing them from the baking sheet, brush the hot ones with a brush or pour butter and sugar from a spoon. And no sprite. Due to this, the baked goods become glossy, the surface becomes sweet and does not crumble when you eat it.
Apples in puff pastry
Ingredients:
- puff pastry without yeast - 400-450g;
- apples – 2 pcs. small size;
- granulated sugar – 100g;
- water – 50ml;
- powdered sugar – 2 tbsp;
- egg – 1 pc.
Cooking process
Roses with apples made from puff pastry
Both yeast and yeast-free dough are equally suitable for their preparation. Roses with yeast apples are more like buns, they are soft and fluffy. Without yeast, the results are more flaky and crunchy.
Ingredients:
- dough packaging – 400-500g;
- apples – 3 pcs;
- sugar – 3 tbsp;
- powdered sugar for sprinkling.
How to make roses
These are such different and delicious puff pastries with apples that you can bake at any time.
If you don’t like fiddling with dough, or maybe you simply don’t have time for it, then you simply must have ready-made puff pastry in your culinary “arsenal.” It’s easy to use, but the products made from it are very, very good! Moreover, baked goods can be either sweet, for example, or salty, like. Today's pies with apples and raisins will fill your home not only with warmth and comfort, but also with ginger aroma!
Ingredients
- Puff pastry dough - 450 g.
- Apple - 1-2 pcs.
- Boned raisins. - 1/2 tbsp.
- Ginger root
- Butter - 15 g.
- Sugar - 1-2 tbsp.
- Egg - 1 pc.
Cooking process
- First things first, let's prepare the filling. The filling for puff pastries can be very varied, but we will combine apple, raisins and spicy ginger. So, cut the apples into small cubes, add well-washed seedless raisins and a little finely grated ginger, literally a 1x1 cube (do not add a lot of ginger, just for flavor). Place the filling in a small frying pan, add butter and simmer covered for five minutes over low heat. A similar filling is made for cooking (be sure to try it, it’s very tasty!)
- Defrost the finished store-bought dough and roll it into a square about half a centimeter thick. Usually there are two sheets of dough in a pack, we get 2 squares, each of which is divided into 4, in total we get 8 pies.
- Brush the edge of each small square with beaten egg. The coated edges of the pies will stick together well, otherwise the pies will open their “mouths.”
- We put the filling on one half of the dough, and on the second we make parallel cuts to allow steam to escape and decorate our pie.
- Close the pie. Press the edges tightly; a fork is perfect for pinching and creating corrugated edges.
- Place the pies on a baking sheet greased with vegetable oil or lined with baking paper.
- To make the yeast dough rise a little, let the pies rest for 15-20 minutes under the film (so as not to get chapped).
- Before placing in the preheated oven, brush the pies with beaten egg. You only need to bake puff pastries with apples for a short time, no more than 10-13 minutes.
- Puff pastries are ready! Enjoy your tea!
Puff pastry is a universal product that is used to prepare any sweet and savory baked goods: rolls, pies, tarts, pastries, pies, puff pastries, etc. The dough can be made at home or bought ready-made. I would like to offer you a simple and quick way to prepare delicious puff pastries with apples from store-bought puff pastry without yeast.
Prepare the necessary ingredients for apple puff pastries.
Wash the lemon. Using a fine grater, remove the lemon zest. Squeeze out the juice.
Wash the apples, peel and core them, cut into thin slices.
Dissolve sugar in water, pour sweet water into a saucepan and put on fire. Add apples, lemon zest, juice and a few fresh mint leaves to the syrup. Cook after boiling over low heat for 1.5-2 minutes. Then drain the syrup, remove the mint, and cool the apples. The syrup can be used in compote or jelly.
Roll out the dough into a thin layer and cut into strips 5 cm wide and 15 cm long. If you use frozen puff pastry, you must first defrost it at room temperature. Place apples on the dough.
Roll to form rolls.
Preheat the oven to 180 degrees. Cover a baking sheet with parchment. Place the puff pastries on a baking sheet, seam side down, and bake for about 15-20 minutes. Then brush with yolks and bake for another 3-5 minutes.
Cool the finished apple puff pastries and sprinkle with powdered sugar before serving.
Have a delicious tea party!
Pies can have different fillings, including fruit, and can also be made from different doughs. Due to the climatic conditions of the country, of all fruits, pies were most often filled with apples.
It is worth noting that puff pastry pies with fruit filling won the recognition of one Japanese chef - Tayashi (19th century). He was so amazed by the taste that when he returned to Japan, he began baking pies and puff pastry buns, which he called “pies,” making a good fortune from them. It is worth noting that the chef slightly changed the recipe - it also included traditional Japanese products.
Subsequently, any sweet pastries in Japan began to be called “Tayashi”. However, these baked goods are based on the ideas of Russian cuisine - pirozhki.
Baking with apples has become widespread in the country due to the abundance of apple orchards. This is primarily due to the climate of the country - other fruit trees rarely took root and produced a weak harvest. An exception to this rule is the southern regions, where apricots, peaches and other fruit trees are widely grown.
Ingredients
To make puff pastry pies (ready-made), you will need the following products:
- Directly the dough. For 20 pies you will need 500 grams of dough.
- Eggs. Required for coating pies. For 20 pies – 1 egg.
- Apple is the main filling. For 20 pies, take 600-700 grams of apples (after peeling and cutting out the core, approximately 500 grams of product will remain).
- Sugar. Add as desired, the amount of sugar is determined by personal preference. It may not be added at all.
The most delicious puff pastry pies with apples
At the moment, recipes for making apple pies from puff pastry are quite different - each housewife has her own unique recipe.
Therefore, below are step-by-step instructions for preparing pies according to the simplest recipe:
- The filling is being prepared. To do this, wash the apples and then cut out the core and seeds. It is also recommended to peel them (but this is not necessary).
- Next, the apples are cut into small cubes or grated (you can grind them in a meat grinder) - the method of chopping is up to the housewife’s choice. After that, add sugar (to taste) and mix. Some people replace sugar with honey.
- The puff pastry is defrosted (you can put it on natural defrost a few hours before cooking, or in the microwave for 5-10 minutes). There is no point in preparing the dough yourself - the cost will be comparable to buying ready-made dough.
- Next, the dough is cut into squares approximately 7x7 cm. The shape of the blanks determines the shape of the pie (can be cut into circles, diamonds, etc.).
- The filling is laid out on the blanks. For each workpiece you will need a couple of teaspoons (about 2-3 tsp), after which the workpieces are folded into a triangle. It is important to carefully seal the edges during the sculpting process so that the juice does not leak out.
- Next, baking paper is placed on a baking sheet, and the finished pies coated with egg are placed on it. The baking sheet is placed in the oven, which has been preheated. Baking temperature – 180 degrees. Baking time is about half an hour.
Puff pastry buns with apples
You can prepare buns in a similar way. The difference between them and pies is insignificant - they put less apple filling and more sugar in the buns.
You can add cinnamon. They are also baked in the oven for 30 minutes.
So, puff pastry has also gained its popularity due to its ease of preparation. Today, this is one of the most popular types of dough, as it is sold in almost all grocery stores - because it is easy to make. Therefore, it has become more convenient for housewives to purchase ready-made dough rather than prepare it - in terms of price, the cost of the finished dough and the cost of its ingredients (for preparation) are almost the same.
Baking from puff pastry with apple: recipe step by step with photos
Wash the apples, remove the core and peel. Cut the apples into small cubes. It is better not to grate, because the filling will turn into porridge.
Let the puff pastry thaw and unroll it on the work surface. If we bake puff pastries in the oven, then simply cut them into rectangles, which we then fold in half. The size depends on your preference, you can make small or large pies, or even 2 long pies.
If we bake pies in a sandwich maker, then you can attach a panel and cut out a square 2 times larger than the panel itself. It is advisable to trim off the excess dough so that it does not come out of the sandwich maker later. I stretch the dough slightly with my hands so as not to roll it out, but to make it thinner. Although you can roll it out if it is not completely melted and does not stick to the rolling pin.
There is enough dough for 12 corner pies, which means you need to get three squares.
Melt 2 teaspoons of butter in a saucepan, add 1.5 tablespoons of powdered sugar and add apples. Stir and cook until the apples soften.
Preheat the sandwich maker and grease the panels with the remaining butter before the first batch of pies. There shouldn't be a lot of it, otherwise it will start to leak. Place the filling on the prepared square of dough in the same way as the indentations are located on the panel. The filling should be divided into three batches.
Brush the edges of the dough with water to help the dough stick together better. We press with our fingers and outline future triangles. We transfer the workpiece to the bottom panel of the sandwich maker. If this method is not very convenient, then you can put a layer of dough on the panel, holding it by the other edge. Quickly spread the filling into the recesses, cover with the second edge of the dough and close the sandwich maker, thereby forming pies.
If we bake pies in the oven, then simply put the filling on half the dough, cover the other half and pinch it well.
We bake the pies until golden brown; the baking time depends on the power and features of your sandwich maker. For the first 5 minutes I try not to open it, but when it starts making whistling sounds, I open the panels slightly to let out the air. If the pies are not yet browned, I continue cooking.
Make sure that the filling does not leak out and get on the heating element. If you don't cover the sandwich maker, the pies will turn out more flaky and fluffy, but not all sandwich makers want to brown in this position.
In the oven, the pies are baked until golden brown at 210 degrees, or at the temperature indicated on the dough package.