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Puff pastry pie - 8 delicious and quick recipes

To find a person who categorically declares “I don’t like puff pastry pies”, you have to try very hard. Most likely, there will be those who prefer a certain filling, but do not recognize others. But the good thing about this pie is that you can fill it with anything (from jam to canned fish), and it is easy and quick to prepare, especially if you buy ready-made dough in the store.

Dessert with apples and pears

These fruits will not only make the pie amazingly tasty, but will also fill the kitchen with the fragrant smell of summer. If you add a few drops of cognac to the filling, it will become even more aromatic and acquire a piquant flavor note. To bake this puff pastry pie, you don't need to look for any special ingredients.

The composition is absolutely available:

  • puff pastry - packaging;
  • a pair of juicy pears and two beautiful apples;
  • fresh egg;
  • cognac - one table. spoon;
  • almonds - one table. spoon (can be replaced with walnuts or even dispensed with any if you don’t have them on hand);
  • sugar – two table. spoons (if you like it sweeter, measure three or four).

First we process the fruit.

  1. Wash the apples and pears, remove the hard cores and cut into thin slices.
  2. Pour into a bowl, add cognac and mix thoroughly.

Now let's do the test.

  1. Roll out thoroughly with a rocking chair.
  2. Cut into two equal pieces (preferably the size of the baking dish).

“Making” the pie.

  1. Place one portion on a greased baking sheet.
  2. We place the fruits thickly, and sprinkle nuts and sugar on top (we previously crushed them in a blender).
  3. We hide all this under the “lid” from the second part of the dough, pressing it from the edges.
  4. To allow air to escape, carefully poke holes in the dough with a fork.
  5. Now the cake should cool for 15-20 minutes in the refrigerator.
  6. Afterwards, the oven is waiting for him, preheated to 2200C. Lubricated with beaten egg and sprinkled with sugar, it will spend 25 minutes there.
  7. Now you can take it out, cool it and serve it to your family.

When it's time to put the pie in the oven, You need to make several punctures in the dough with a fork. This is necessary so that steam does not accumulate inside and does not distort the surface of the baked goods.

Cherry caramel flavor

If you take large sweet and sour cherries (for example, varieties “Chernaya Krupny”, “Nochka”, “Vstrecha”), our pie will not only be cooked quickly, but will also be eaten quickly. Children will certainly come running to “reconnaissance”, feeling the aroma of cherry caramel. And they will even be happy to help.

Puff pastry pie with cherries will require certain products:

  • 150 - 200 grams of cherries;
  • puff pastry (without yeast) - one pack;
  • cane sugar (one tablespoon);
  • half a table spoons of butter;
  • salt (on the tip of a knife);
  • dried rosemary;
  • cinnamon.

We act according to this plan, step by step.

  1. Wash the cherries and remove the pits.
  2. You can leave the berries whole or cut them into halves.
  3. Let's sweeten them a little.
  4. Heat a frying pan and melt the butter.
  5. Add cherries, sprinkle with sugar, add our cinnamon and rosemary.
  6. Simmer for about five minutes, remembering to stir.
  7. Roll out the dough and place it in a greased baking sheet (you need to make sides so that you can then put the filling inside, and lightly pierce it with a fork or knife).
  8. Place the dough in a hot oven (200C). We'll get it in five minutes.
  9. We place our cherries in a “dish” of dough (leveling them in an even layer).
  10. Put it in the oven again.
  11. In 15 minutes the treat will be ready (use the dough sides as a guide)

Before putting cherry filling into the pie (like any other filling after heat treatment), it is better to wait until it has cooled.

We use fresh berries

When fresh berries are in season, it would be a shame not to use them for baking. Moreover, any are good, either individually - raspberries, blackberries, blueberries and others - or assorted berries. Let's not forget about strawberries. Fragrant, sweet - it fits perfectly. The recipe for puff pastry pie with strawberries (not even a pie, but a real cake) is not at all complicated.

To implement it, you will need:

  • half a kilogram pack of puff pastry;
  • a glass of heavy (at least 30%) cream;
  • strawberries (two and a half glasses);
  • condensed milk (a whole can).

We will proceed as follows.

  1. On a floured work surface, roll out two sheets of dough (up to 2 mm thick).
  2. We divide each into 3-4 squares.
  3. We place special paper on the bottom of the baking sheet and bake each square on it for 7 to 10 minutes.
  4. Using a mixer, turn the cream into thick sour cream. Continue beating the future cream, adding condensed milk in a thin stream.
  5. Place the first cake layer on a flat plate and brush with the resulting cream. Top with a layer of strawberries, then again dough and cream.
  6. We alternate layers until there are no cakes or berries left.
  7. We generously cover the top and sides of our quick cake with cream, decorate with berries and crumbs from the leftover cakes.
  8. After 4-5 hours, which the cake will have to spend in the refrigerator, all the cakes will generously absorb the cream and aroma of fresh strawberries.

With tender peaches

These juicy, fragrant fruits add extraordinary tenderness to any baked goods. Puff pastry pie with peaches is no exception. All family members will enjoy it with pleasure.

The recipe includes the following ingredients:

  • peaches: two or three pieces;
  • cream cottage cheese (60 g, room temperature);
  • low-fat (10-15%) sour cream - half a glass;
  • brown sugar (2-3 tablespoons is enough);
  • sheet of defrosted puff pastry.

Let's start manufacturing.

  1. Preheat the oven to 200 degrees.
  2. Roll out the dough (you need a thickness of 2 mm and sides 25 by 20 cm).
  3. Line a baking sheet (it’s better to take a large one) with parchment and place the dough on it.
  4. We bend it on four sides to create sides 2 centimeters high. Pierce them in several places with a fork. Leave the dough in the freezer for 10 minutes.
  5. Meanwhile, peel and finely chop the peaches.
  6. When the allotted time has expired, remove the dough from the freezer and immediately transfer it to the oven (for 20 minutes).
  7. While the dough is baking, we continue to “conjure”. Pour sour cream into a bowl, add cottage cheese and sugar. Mix into sweet sauce.
  8. We take the finished cake out of the oven. We need to let it cool down.
  9. We evenly cover the bottom of our crust with the sauce and place the peaches on top.
  10. We immediately put it on the table, politely ask if it’s delicious, and listen to praise and gratitude.

Before you start baking puff pastry, you need to defrost it at room temperature: at higher temperatures it will spread.

Let's bake chicken

Puff pastry pies are not necessarily sweet. They can be not only a dessert, but also, for example, a second course for lunch, a hearty breakfast or dinner, and an excellent treat for guests. One of the options is chicken.

To bake it, you will need the following products:

  • dough (0.5 kg);
  • water (two large spoons);
  • egg yolk;
  • two chicken thighs (they are juicier than fillets);
  • bulb;
  • potatoes (2-3 pieces);
  • salt;
  • ground pepper;
  • butter).

We will follow the instructions during cooking.

  1. Meat: wash under the tap, dry slightly. Remove the seeds and cut into cubes.
  2. Potatoes and onions: turn the first into cubes, chop the second as finely as possible. We put everything in a deep container.
  3. There is also chicken, water, salt and spices. Mix the mixture thoroughly.
  4. Dough: divide into two parts (one should be a third less). We roll both out. Place the larger one on a greased baking sheet.
  5. Then it’s time for the filling. Place in an even layer, 3-4 cm away from the edges.
  6. Divide the butter into pieces and distribute over the meat.
  7. Raise the edges of the dough in the form of walls, coat with yolk. Place the second layer on top. Cover it with the remaining yolk.
  8. Place in the oven for 40-45 minutes (it has already been heated to 180C).

Kurnik can bake faster or longer, depending on the thickness of the dough. To avoid burning it, it is better to check it after half an hour (conveniently using a toothpick).

Stuffing with minced meat

If you want something more high-calorie and “serious,” you can use pork or beef. And it’s not just meat that will help speed up the process and add juiciness to the dish, but minced meat (the height of perfection is ground at home).

Let's collect the components listed in the recipe:

  • a pack of dough (weight 0.5 kg);
  • minced meat (pork, beef or mixed), 350 g;
  • testicles (2 pieces);
  • hard cheese (preferably “Russian”) and feta cheese - 150 g each;
  • salt and ground pepper to taste;
  • onion head;
  • greenery;
  • sunflower oil (refined).

Step-by-step preparation:

  1. Turn the onion into fine crumbs and fry in vegetable oil.
  2. Add minced meat to it, mix and fry. Remove the frying pan from the stove.
  3. Grate cheese and feta cheese. Add to minced meat.
  4. Beat eggs into the mixture and add finely chopped herbs.
  5. Mix the resulting filling thoroughly: we need a homogeneous consistency. Now let it cool down a little.
  6. Divide the dough into two parts. Roll one out thinly and place it in a baking tray with a greased bottom. We bend the sides. We place minced meat inside.
  7. We also carefully roll out the remaining dough. Cover the filling with a thin layer and seal the edges. We make a neat hole in the “lid”.
  8. By this time, the oven has already heated up to 180 degrees and is waiting for our pie. We put it there for 35-40 minutes.

Only the top of the culinary product is brushed with egg. If you coat the sides with egg, it will prevent the dough from rising.

With mushrooms and cabbage - simple and tasty

Vegetarians will be quite satisfied with such a dish as pie with cabbage and mushrooms. But everyone else won’t refuse it either: thanks to mushrooms, the feeling of hunger will quickly subside.

For such a universal dish you need to stock up on:

  • a pack of puff pastry (yeast);
  • cabbage and mushrooms (champignons) - 300 grams is enough;
  • fresh chicken egg;
  • full-fat milk (half a glass is enough);
  • onion head;
  • pepper and salt;
  • butter and vegetable oil (any kind).

To ensure that lovers of vegetable fillings are satisfied, we will stick to the plan.

  1. Divide the dough into two pieces. Roll each one out into a fairly thick, about a centimeter, layer.
  2. Place the first part in a baking tray (its bottom is greased with butter).
  3. Fry washed and finely chopped mushrooms and onions in a frying pan with vegetable oil (all liquid should evaporate). Add some salt. Now let it cool down a little.

    4. This culinary miracle is a salvation for those who love fish dishes, but prefer not to bother with fish for a long time. Add filling to the recipe (consists of eggs and grated cheese), fragrant herbs, and you won’t be able to tear yourself away from the pie.

    We will need:

  • half a kilo of puff pastry with yeast;
  • canned fish (saury or sardines are best);
  • eggs - three pieces;
  • five potato tubers;
  • one hundred grams of hard cheese;
  • ground pepper and salt.

The cooking procedure is as follows.

  1. Boil thin potato slices for a short time (about 5 minutes) in salted boiling water. We drain the water. Let the vegetable cool.
  2. Place the canned food ingredients (without sauce) in a bowl and mash with a fork.
  3. Pour the eggs into a large plate. Salt and beat well. Cheese goes with them (after a fine-mesh grater). Mix everything.
  4. Place the rolled out dough into a greased baking pan. We build high walls. At the very bottom there is a place for fish, on top there is a layer of potatoes.
  5. We pour our filling with egg-cheese dressing. We bend the sides slightly towards the center. Now it's the oven's turn.
  6. The pie is baked for about 40 minutes at 180 degrees.

You only need to cut puff pastry with a very sharp knife so that its edges do not wrinkle and interfere with cooking.