Puffs with apples from puffwindless dough "Tenderness
Puff pastry - a real find for a working mother: With it, you can save a huge amount of time that is constantly lacking! After all, from such a test, it is quickly and simply to cook and satisfying snacks, and pies with the most diverse stuffing as a second dish, and, of course, desserts are beautiful and very tender puffs.
That's the last thing I want to tell you today in more detail. As you understand, you can act as a filling for sweet layers, and cottage cheese, and, of course, berries and fruits. One of my favorite options is apples: Puffs with an apple from puffwindless tests are terribly tasty! The recipe for the layers with apples made of puff pastry is simple and simple, and always helps me out when you need to quickly cook something to tea. And the puffs with apples from the finished puff past are always the first time, the main thing is to buy a good puff pastry.
Ingredients at 13-15 pcs Locks:
- 0.5 kg of finished puff trimming dough;
- 3-4 large apples;
- 6-7 sugar tablespoons;
- 0.5-1 tablespoon of lemon juice;
- 3-4 tablespoons of sugar powder - for the sprinkle.
How to prepare puffs with apples:
First we defrust the dough (it is sold only frozen). We do this at room temperature without heating it additionally. If the dough is folded into a roll, then we turn it out only after a complete defrost (otherwise in places of folding the dough crawls, which will create inconvenience and difficulty in laying the layers).
My apples, we clean from the peel and the core. Cut into small cubes (approximately 0.5-0.7 cm). Sprinkle apples with lemon juice and gently mix (so we protect apples from darkening).
Cut the dough on rectangles. Try to be the same in size - then the puffs in the finished form will turn out similar to each other (and, it means that they will look very appetizing and neat). The exact dimensions of the rectangle do not have a fundamental value. I made them the size of about 8x12 cm.
On each rectangle, we do along the long edges 2, not reaching the end of the test by approximately 0.5 - 1 cm.
On each workpiece of the puff lay out apples - a layer of 0.5-1 cm, along the entire length, a little doubling to the edge. Top on apples lay sugar.
Now thin outcropped areas are lifted up, each middle of the cut plot is attached to the middle of the opposite side of the main part of the test. We try to attach reliably so that when baking these parts do not move away from the base of the layers.
We lay down the puffs on the silicone mat (or on baking parchment) at a small distance from each other.
We bake in a preheated to 230 degrees oven for about 15 minutes (time can fluctuate a little depending on the features of the oven). When baking a little filling, melting, can find out. Just remove these sites. Ready puffs remove from the back and lay out on a plate or lattice - cool.
When the puffs are completely cooled, they can be sprinkled with powdered sugar.
In order for the puffs to get gentle and lush, the finished puff pastry after the defrost should not roll: just spread it - and that's it.
For the layers, it is best to use sweet apples. Such apples do not spread when baking, remain dense mass - therefore, the filling does not follow. Apples of acidic varieties during heat treatment are turning into a "porridge", the filling often follows, it remains less in the layers, therefore, they are not so delicious.