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Puff pastry pies with jam and nuts

Puff pastry pies with jam and nuts



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Ingredients for making puff pastry pies with jam and nuts

For the test:

  1. Wheat flour 1 kilogram
  2. Purified water 400-500 milliliters
  3. Prepared yeast 40 grams
  4. Butter 240 grams
  5. Sugar 100 grams
  6. 2 eggs
  7. Salt to taste

For filling:

  1. Almonds 100 grams
  2. Raspberry Jam 350-400 grams
  3. Brie cheese 450 grams
  4. Egg yolk for greasing pies 1 piece
  • Main Ingredients Raspberry, Cheese, Nuts, Yeast Dough, Puff Pastry
  • Serving: 20 servings

Inventory:

Sieve, Bowl - 3 pieces, Refrigerator, Knife, Pots, Glass, Measuring cup, Tablespoon, Kitchen gloves, Kitchen stove, Cloth towel - 2 pieces, Rolling pin, Baking tray, Oven, Wooden spoon, Cutting board, Plate, Saucer, Fork , Baking paper, Pastry brush, Serving dish

Cooking pies from yeast puff pastry with jam and nuts:

Step 1: prepare the flour.

Sift the wheat flour through a sieve into a separate bowl. We use premium flour and fine grinding for kneading dough.

Step 2: prepare the butter.

We take out the butter from the refrigerator and use a knife to separate it from the creamy ingredient 40 grams necessary for kneading yeast dough. The remaining dairy product is again placed in the refrigerator, as it is useful to us for kneading puff pastry. It, unlike butter for making yeast dough, will not need to be melted. A piece of butter, necessary for the preparation of yeast dough, is transferred to a small saucepan and put on medium heat. After our ingredient is completely melted, turn off the burner, and set the container aside and allow the oil to cool to a temperature 35 ° -37 ° Csince the oil ingredient should not be hot when combining it with other test components.

Step 3: prepare the eggs.

Using a knife, free the egg ingredients from the shell and pour them into a clean bowl. Since we will use the yolk of one egg to lubricate the surface of the dough before baking pies, so we pour it into a separate glass and set aside.

Step 4: prepare the yeast puff pastry.

Pour into a separate bowl using a measuring cup 1/2 part of waterwhich we preheat to a temperature 35 ° -37 ° C, and put the yeast, sugar and 1/6 part of the flour in the same container. Using a tablespoon, mix all the ingredients well until they are completely dissolved in the liquid and set the bowl aside in a warm place on 1-1.5 hours. Attention: yeast should be dissolved only in warm water, since they can curl up from boiling water and the dough will not work. When the dough rises, add the remaining warm water to it, after dissolving in it a little salt to taste, and half of the remaining flour. Knead the dough well by hand and set to insist again for 30-40 minutes in a warm place. At the end of this time, add the butter melted and cooled to room temperature to the dough container, egg ingredients and all the remaining flour. Knead the dough product until it lags behind the hands and walls of the container. Attention: if you are uncomfortable kneading the dough in a bowl, then it can be laid out on a table with flour. We cover the bowl with the dough with a clean cloth towel and put the bowl back in a warm place for 1.5 hours. During this time, yeast dough will increase 3-4 times. In order to remove excess carbon dioxide from the resulting test mass, pressing it with your hands several times, and again let the test come up. When the test ingredient is suitable, transfer it to a flour-sprinkled table, and roll out the dough using a rolling pin into a long test layer. We try to give the test a rectangular shape. Then we spread the butter softened to room temperature on one half of the test cake with an even layer and cover this test layer with the other half. We connect the edges of the dough and pinch them well together. Roll out the dough again, but in a different direction. Then we add a rectangular test layer in three layers, again we roll out using a rolling pin. Then fold the rolled test product four times and roll again. Repeat this process 4-5 times. As a result, we put the prepared yeast puff pastry in the refrigerator infuse for 25-35 minutes.

Step 5: prepare the almond nut.

Usually in a supermarket an almond nut that has already been peeled off is sold. It remains for us to clear the grains of nuts from a thin brown skin. To do this, pour the almonds into a small bowl and fill the nut with boiling water so that the liquid completely covers our ingredient. Set the container aside for 3-4 minutes. After this time, we check how soft the skin is. To do this, we get one nut and try to remove the peel from it with our fingers. If this can be done with ease, then drain the water, and shift the nuts onto one half of the cloth towel. With the second half of the towel we cover our ingredient and very much three towel towels. Then we get the peeled walnuts and transfer them to a baking sheet. The remaining unpeeled nuts are cleaned with the help of hands, pressing fingers on their skin. We put the baking sheet with peeled almonds in a preheated oven to a temperature 50 ° -60 ° C, and periodically stirring the almond kernels with a wooden spoon so that they do not burn, dry for 3-5 hours. When the nuts have cooled, put them on a cutting board and use a knife to cut them into small pieces.

Step 6: Prepare Brie Cheese

Brie cheese has a soft, slightly moldy crust and a delicate specific taste and is one of the most versatile French cheeses. Brie cheese is best consumed when it has room temperature, so we get it out of the refrigerator in advance. So, put the ingredient on a clean plate and leave aside to cool to room temperature. After we transfer the cheese to a cutting board and use a knife to cut it into small squares, then immediately transfer them back to the plate.

Step 7: form pies from yeast puff pastry with jam and nuts.

We take out the dough from the refrigerator and transfer it to a table sprinkled with flour. Using a rolling pin, we roll the test product in one direction into the test layer, with a thickness of no more than 5 millimeters. Using a saucer with a diameter no more than 8-9 centimeters and with a knife, cut circles on the test formation. Then, using a tablespoon, spread raspberry jam in the middle of each test circle, and sprinkle with finely chopped almonds on top of it. Then spread the pieces of brie cheese on the nut ingredient. When the whole filling is laid out on a circle of dough, cover it with exactly the same diameter as another test circle. Now, using your fingers, we fasten the edges of the lower and upper circles. We try to press down the dough so that the pies do not stick out during baking, and the filling does not fall out. Attention: All the ingredients of the filling should be laid out on a test circle so that they do not go beyond the edges of the test. Using a fork, we make a border, pressing its cloves to the edge of the dough.

Step 8: prepare pies from yeast puff pastry with jam and nuts.

Cover the baking sheet with baking paper and put the pies on it. Attention: Neither a baking dish nor paper should be lubricated with vegetable oil. Put the pies in a baking sheet at a small distance from each other. Using a pastry brush, apply egg yolk to the surface of each dough product and place the mold in a preheated oven to temperature 200 ° -220 ° C. Bake pies for 15-20 minutes until a crispy, golden crust is formed.

Step 9: serve pies from yeast puff pastry with jam and nuts.

We take out the baking sheet with the prepared pies using tacks from the oven and immediately remove it from the parchment, otherwise the pastries will stick to the paper. We shift the pies onto a wide dish. Serve the slightly cooled pastries on the table. What delicious and aromatic pies made from yeast puff pastry with jam and nuts. They can enjoy a cup of tea or juice. Good appetite!

Recipe Tips:

- - Almonds should always be prepared in advance, since the drying time is measured for several hours. Peeled nuts can be stored later, like ordinary ones, in a paper bag or in a glass jar.

- - If you did not like Brie cheese or you don’t have the opportunity to purchase it, do not be discouraged, as you can always replace this cheese ingredient with another soft cheese or feta cheese.

- - Yeast puff pastry as well as puff pastry, it is necessary to refrigerate each time after rolling, as the layers of the dough product may stick together.