Three great puff pastry recipes

Health Recipes simple Receipe 172

For a true lover of delicious food, it is important how pies and cakes look not only from the outside but also on the cut. Our today’s heroes are beautiful both externally and internally – they are puff pies. Prune cake, liver cake and chicken pancake puff cake. Choose a filling for every taste

Homemade Prune Puff Cake Recipe

This layered cake-pie is really home-made – our grandmothers baked this way. Soaked in a delicate creamy sour cream sauce, with prunes and walnuts, it is simply impossible to tear yourself away from it.

Homemade Prune Layer Pie

Serves 6-8, cooking: 1 h + 2 h

  • – 360 g flour
  • – 200 g butter
  • – 50 g sour cream 20% fat
  • – 3 yolks
  • – 300 g sugar
  • – 10 g baking powder
  • For the cream:
  • – 500 g prunes
  • – 200 g of shelled walnuts
  • – 500 g sour cream 20% fat
  • – 200 g butter
  • – 75 g icing sugar
  • For decoration:
  • – 60 g prunes
  • – 30 g shelled walnuts
  • – waffle crumb

What to do:

  • 1. For the dough in a bowl, beat the egg yolks and sugar with a mixer until it is completely dissolved. Add sour cream and softened butter. Stir until smooth. Add the sifted flour and baking powder. Stir. Divide the dough into 5 pieces. Roll each layer into a round layer 22-26 cm in diameter. Bake the cakes in an oven preheated to 180 ° C for 3-4 minutes.
  • 2. For the cream in a bowl, beat the sour cream with powdered sugar with a mixer until fluffy. Add softened butter and beat for another 5 minutes. Add prunes and nuts, chopped in a blender. Stir until smooth.
  • 3. Lubricate the cooled cakes generously with cream. Place them in a pile. Brush the top of the cake with cream, sprinkle with waffle crumbs and garnish with prunes and nuts. Refrigerate for 2 hours.

Liver Puff Pie Recipe

In addition to the liver, fried carrots mixed with mayonnaise are added to this layer cake. It turns out a very delicate filling. The main thing is to let the pie soak well.

Liver puff pastry

Serves 8, cooking: 2 h + 2 h

  • – vegetable oil for frying
  • For the test:
  • – 500 g beef liver
  • – 250 ml of milk
  • – 2 eggs
  • – 1 medium carrot
  • – 1 medium onion
  • – vegetable oil
  • – 3 tbsp. l. flour
  • – salt, freshly ground black pepper
  • For filling:
  • – 150 g mayonnaise
  • – 3 medium carrots
  • – dill leaves, optional

What to do:

  • 1. For the dough, peel the beef liver from films and cut into large pieces. Finely chop the onion and carrot and fry until soft with vegetable oil. Along with the liver, pass the vegetables through a meat grinder.
  • 2. Add eggs, beaten until smooth, and sifted flour to the resulting mass. Season with salt and pepper. Stir. Pour in cold milk, knead the mass until a homogeneous consistency of liquid sour cream.
  • 3. For the filling, grate the carrots on a coarse grater. Fry it and fold it on a sieve. Cool and mix with mayonnaise. Toss with finely chopped dill if desired.
  • 4. Grease a well-heated pancake pan with a little oil. Fry liver pancakes like regular pancakes, only slightly thicker. Place on paper towels and cool completely.
  • 5. To assemble, grease each pancake on one side with the prepared filling. Put the next pancake on top, gently pressing it with your hands, and grease with the filling again – and so on until the last pancake. Grease the top of the “pie” with the filling and sprinkle with herbs. Let it brew for at least 2 hours.

Recipe Chicken Puff Pancake Pie

Puff pancake cake can be made not only at the Pancake Maker. A good occasion will be a birthday, meeting with friends, Sunday lunch with your family. And just a good mood – why not?

Puff pastry with chicken

Serves 8, cooking: 1 h

  • For the test:
  • – 300-400 g flour
  • – 1 liter of milk
  • – 3 eggs
  • – 1 tbsp. l. Sahara
  • – 120 ml vegetable oil + more for frying
  • – salt
  • For filling:
  • – 500 g boiled chicken breast
  • – 200 g of curd cheese plus for decoration
  • – 25 g dill
  • – 100 ml of cream, 30% fat
  • – 20 g dry fried onions

What to do:

  • 1. For pancakes, pour half the milk into a bowl. Add eggs, salt and sugar and beat. Sift flour into the resulting mixture and stir until smooth without lumps. Pour in the remaining milk and knead into a smooth, sour cream consistency dough. Add vegetable oil, stir. Bake thin, large pancakes.
  • 2. For the filling, cut the chicken breast into small cubes. Add cheese, finely chopped dill and cream to the breast. Mix thoroughly.
  • 3. Spread the filling on each pancake and smooth. Put the next pancake on top, add the filling again – and so collect the whole cake. Brush the top of the pie with a thin layer of cheese and sprinkle with fried onions and herbs.

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