Home Oral cavity Recipe for making puff pastry rolls. Layered tubes with protein cream

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Recipe for making puff pastry rolls. Layered tubes with protein cream

Thaw the dough first and roll it out a little with a rolling pin. Cut the dough into strips approximately 1.5-2 cm wide. I use metal cones to make straws. Grease the cones with vegetable oil. Roll the dough into a spiral around the cones, stretching the dough slightly.

Line a baking tray with parchment paper. Place the tubes on parchment, leaving a little space from each other, since the puff tubes will increase in size during baking. Brush the tubes with beaten egg yolk. Place the baking sheet in the preheated oven.

Bake the tubes at 200 degrees for about 15 minutes until golden brown. Cool the finished puff pastries on the cones and then remove.

Beat chilled cream with powdered sugar until stiff peaks form. I lightly colored the cream with strawberry syrup by adding a couple drops of syrup while whipping. Fill the tubes with cream, I did this using a pastry syringe, and you can serve. The recipe for making puff pastries is simple, but by filling them with filling, you will get a delicacy that neither children nor adults will be able to refuse.

Roll out each dough plate into a rectangle 30 cm long and cut them into long strips 3 cm thick. Cut out as many triangles from pastry paper as there are dough strips. Roll all the triangles into cornet bags, wrap each of them, starting from the narrow end, with prepared strips (1 cornet = 1 strip of dough).
Place the pieces seam side down on a baking sheet, brush each with beaten egg yolk and bake everything at 180 degrees for about 20-25 minutes. To prepare the protein cream, you need to pour water into a saucepan, add sugar and heat the mixture to 118 degrees - the temperature can be measured with a special thermometer. If there is no such thermometer, you need to drop a little syrup into cold water - if a ball immediately forms in the water, then the syrup has reached the desired temperature.
With a pinch of citric acid, beat the whites separated from the yolks until they form a strong foam. At maximum mixer speed, pour the resulting syrup into the whites and beat the mixture until it cools. Fill a pastry bag with the resulting cream and carefully fill all the baked tubes with it. Decorate the prepared puff pastry tubes with cream with powdered sugar and place on a serving plate.

If you don’t have much time, but really want delicious cakes, you can use ready-made sheet puff pastry and bake delicious and crispy tubes. The simplest filling for these tubes is protein cream, but you can make any other one to your liking.

We will need a minimum of products: sheet unleavened puff pastry, sugar and eggs, or rather just whites.

The dough should be thawed according to the instructions on the package, then rolled out with a rolling pin and cut into strips of 2-2.5 cm.

Wrap the dough overlapping around the cones, which you have previously greased with odorless oil.

Line a baking tray with baking paper and place cones with dough.

Preheat the oven to 200 degrees and bake the tubes for about 12 minutes until the crust is slightly golden brown. Remove from the cones while hot.

To fill the tubes, prepare the protein cream: separate the whites from the yolks. Place the whites in the processor bowl and beat with a special attachment until stiff peaks form. Then gradually add sugar while continuing to beat. The cream should become dense so that when you turn the bowl over, it holds its shape.

Place the cream in a pastry bag and fill the cooled tubes. Sprinkle them with powdered sugar.

Puff tubes with cream- an amazing delicacy! The puff pastry itself is unique and goes well with both savory and sweet fillings. Moreover, when combining puff pastry with any sweet airy cream, an amazing flavor composition is born! The tenderness of the cream and the crispy crumbly dough seem to be made for each other!

Ingredients for the Custard Tubes recipe:

puff pastry (yeast-free) – 350-400 grams
egg yolks – 2 pcs.;
pasteurized milk – 250-300 ml;
granulated sugar – 100 gr.;
flour – 25 gr.;
butter – 100-150 gr.;
vanillin – ¼ teaspoon.

Custard rolls recipe:

Roll out the puff pastry into a rectangular layer no thicker than 4 mm.
Cut the layer into longitudinal strips 1.5-2 cm wide.
Spiralize each strip onto the tube, starting from the sharp end.
Bake in an oven preheated to 180C˚ until the horns are browned (from 10 minutes to half an hour, depending on the oven).
Butter custard: combine granulated sugar, yolks, vanillin, flour, mix.
Pour milk into the resulting mixture.
And beat the mixture thoroughly with a whisk/mixer so that not a single lump remains.
Place the mixture over low heat, stirring, and cook until thickened. When the cream starts to bubble, remove from heat and cool.
Place a piece of butter at room temperature into the cooled cream.
Beat the mass until you obtain a smooth and fluffy creamy texture.
Using a culinary cornet, fill the horns with cream.
Dust the custard tubes with powdered sugar.

Ingredients for the Cream Tube Cake recipe:

2 sheets of puff pastry
1 egg for brushing (you can only use yolks)
50 ml water
100 grams of granulated sugar
2 egg whites

How to make cones for straws:

To make the cones for the straws, roll out the puff pastry sheets to 30 cm long rectangles. Cut the rectangles into long strips 2.5 cm wide.
Cut triangles from confectionery paper and roll them into cones - attachments for future tubes.
Wrap each strip of dough around a paper cone, starting from the narrow end. The puff pastry strips on the cone should overlap each other. Place the tube blanks on a baking sheet, seam side down, so they won’t unravel.
Brush the tubes with beaten egg yolk. Bake in an oven preheated to 180 degrees for about 20-25 minutes.

How to make protein custard for brownies:

Prepare protein custard (Italian meringue). To do this, heat water with sugar to a temperature of 118 degrees. The finished syrup will be covered with light bubbles.
If you don't have a thermometer, use a spoon to scoop out the syrup and drop it into cold water. Touch the drop with your hand:

soft - undercooked, need to cook for another minute;
the consistency is similar to plasticine - just right, remove from heat;
hard - overcooked.

While the syrup is boiling, beat the whites with citric acid until stiff foam. Continuing to beat the egg whites, pour in the syrup. Beat for a couple more minutes.
Place the egg white cream into a pastry bag and fill the tubes with egg white cream. Sprinkle the cream tube cake with powdered sugar.

Ingredients for the recipe for puff pastries with protein cream:

Ready-made puff pastry dough - 1 kg

cream:

Sugar-400g
Water-200g
Squirrels-8 pcs
Vinegar-2 tbsp. l.

How to prepare puff pastries with protein cream, step-by-step recipe:

To prepare straws, you need to use special cones. You can also make them yourself from foil.
Cut the dough into strips. And wrap the tubes.
You need to wrap it diagonally.
Bake in a preheated oven to 180 degrees, 35-40 minutes.
Ruddy handsome men.
In the meantime, let's prepare the cream. Separate the whites from the yolks.
Pour water into a saucepan and add sugar into it.
Bring the syrup to a boil, then reduce the heat and simmer for another 15 minutes.
Pour cold water into a plate and add a little syrup. If you manage to collect a soft ball, then the syrup is ready.
While the syrup is cooking, you need to beat the egg whites until they form stiff peaks.
Remove syrup from heat. When the boiling stops, pour it in a thin stream into the whites.
Beat the cream for at least 10 minutes. At the end of churning, add vinegar. Vinegar will give the cream its taste, one might say a zest!
Using a pastry bag, fill the tubes with cream.

All the tubes are ready! Bon appetit and tea!)

To prepare the dish we will need:

Ready puff pastry - 2 sheets
Egg yolk - 1 pc. (for lubrication)

For cream:

White of 2 eggs
Water - half a glass
Sugar - 1 glass
Vanilla sugar
Lemon juice - 2 teaspoons
Salt - a pinch

Recipe for making puff pastries with protein cream:

To form layered tubes we will need cones. If you don’t have special cones, you can easily make them from regular baking paper. The cones must be dense so that they do not flatten later under the weight of the dough.
Thaw the finished puff pastry, roll it out a little and cut into strips.
We begin to form tubes. To do this, starting from the base, we roll the dough so that each next row slightly covers the previous one. Since I wanted to make large puff pastry tubes, I molded 2 strips of dough together and wrapped them around them. We place the finished tubes on a baking sheet; it can be greased with butter for reliability. It is better to lay out the tubes so that the place where you form the dough is directed towards the baking sheet.
Separate the yolk from the white. Place the yolk in a bowl, add a little water, mix. We thoroughly grease our tubes with yolk and place them in a preheated oven at 180 degrees until golden brown.
Prepare protein custard. To do this, separate the yolks from the whites of 2 eggs. Add a pinch of salt to the whites and beat at high speed until stable peaks appear.
Pour half a glass of water into a saucepan, add a glass of sugar and 2 teaspoons of lemon juice. Place on the fire, bring to a boil and cook the syrup until it forms a soft ball.
The test for a soft ball is carried out as follows: take a small container with cold water, into which we drop a little syrup. The syrup will form a drop at the bottom of the container. This drop should be easily crushed with your fingers. This means that the syrup is ready and can be removed from the stove.
Without ceasing to beat the whites, pour our syrup into them. Beat the egg white custard until peaks form and hold their shape. The cream is ready.
Remove the tubes from the oven, let them cool slightly, and then remove the cones.
Fill the tubes with cream and enjoy your tea! If desired, you can sprinkle a small amount of powdered sugar on top of the tubes. Bon appetit!

A dessert that won't make you gain weight - puff pastries with protein cream

For the recipe for puff pastries with protein cream you will need

ready-made puff pastry (I took yeast dough) - 800 gr.,
egg whites - 2 pcs. (for this portion)
sugar - 150 gr.,
water - 40 ml.,
a pinch of salt,
citric acid - 1/4 teaspoon,
powdered sugar - for sprinkling.

How to prepare puff pastries with cream:

First, let's start by baking the straws. But before baking them, we will need special metal molds. But not everyone has them, so we will make them ourselves. Of course, not from metal, but from ordinary foil and parchment. Due to the lack of foil, this time I used only parchment. The only drawback: during the baking process, the tubes are pressed onto the parchment, thereby becoming deformed. And they don't turn out so round.
We make cones for tubes in the following way: take a piece of parchment measuring 30 x 30, cut it diagonally, and roll the resulting triangles into a “bag” (who remembers, they used to sell seeds in such bags). The parchment just won’t stick, it needs to be stapled together. If you use foil with the parchment, you won't need it. But with these cones you can bake several times. My cones are only made of parchment, which I had to throw away after baking.
Puff pastry must be defrosted in advance, at room temperature, and not otherwise. My dough sat a little longer, and it started to grow and tear the bag. But it’s okay, I unwrapped it, removed the film, sprinkled the table lightly with flour and rolled it out. The result is a large rectangle. The layer needs to be rolled out in length, about 40 cm, and what width will it turn out to be. Now, cut the dough into strips 3 cm wide. Place a parchment cone on each strip and roll it into a tube, with a slight overlap.
Then carefully transfer the dough pieces onto a baking sheet lined with baking paper and place them in a preheated oven at 180°C.
Bake the tubes for about 25 minutes. Everyone's oven is different, so check the time and bake until lightly browned. After baking, let the tubes cool slightly, remove the parchment cones and leave them to cool completely.
While the tubes are cooling, let's make the cream. The best cream for such a dessert can only be protein cream. I fell in love with this cream immediately. It is easy to work with: it is used to decorate cakes, pastries, eclairs and other sweet pastries. Protein cream is prepared in different ways: it is brewed with hot syrup, boiled in a water bath, or simply whipped with powdered sugar. I will prepare for our straws custard protein cream. The most important thing in preparing this cream is to cook the syrup correctly. Shall we get started? Pour sugar into a small saucepan and fill it with water.
Place over medium heat and bring to a boil. At first the syrup will boil intensely (with large bubbles). But after a few minutes (3-4), the bubbles will become less fast. At this stage, add citric acid and mix quickly. From this point on, your syrup should cook for another 7 minutes or a little less. Do not let the syrup turn brown, otherwise the cream will taste bitter.
And now about the proteins. They should only be taken chilled and fresh. We begin to beat the whites at 2 minutes, when we added the lemon to the syrup. Add a pinch of salt to the whites and beat well until white. Then, in a thin stream, pour the prepared hot syrup into the whipped whites. The mass will begin to thicken before your eyes. After adding the syrup, beat the cream for another 15 minutes, that is, until the mass has cooled. But to speed up the process, place the bowl of cream in a bowl of cold water. We continue to whip the cream until it cools down and turns into a dense, snow-white and beautiful cream.
By this time our tubes had cooled down.
Now the fun part: fill the pastry bag with cream and start filling the tubes. Posting puff pastries with protein cream onto a beautiful dish and sprinkle with powdered sugar.

Happy tea drinking everyone!

For the test we will need:

Flour – 1 kg.
Margarine – 250 gr.
Egg – 1 pc.
Water – 250 gr.

Preparation:

In this master class, whipped vegetable cream is used as a cream. But you can prepare the filling for these tubes from boiled condensed milk and thick jam, or make protein cream (see the process of preparing protein cream at the end of the article).
Pour a glass of warm water into a bowl and add the egg. Mix well.
Add flour until you knead a soft dough. (Approximately 1 kg of flour).
Roll out the dough to a thickness of about 2-3 mm.
Lubricate the entire surface of the dough with margarine. (Margarine should be divided into three parts).
Fold the dough several times. Repeat steps 4-6 two more times. In the end, it turns out that we rolled out the dough three times and applied margarine.
Roll out the dough again to prepare the puff pastry tubes themselves. The thickness of the dough depends on what kind of tubes you like - crispier ones made from thin dough or denser ones. In this master class, the thickness of the dough is about 3 mm. If you like thicker tubes, then feel free to roll out the dough to a thickness of 4-5 mm.
Cut the dough into strips 3 cm wide and about 45 cm long.
We apply the metal form to the dough, slightly retreating from the edge. And we begin to overlap the strip of dough onto the cone, placing it 0.5 cm on the previous layer when winding (overlapping). If you don’t have special cone-shaped shapes, it’s okay - take thick cardboard, roll it into a bag and secure it with a stapler.
The end result should be a tube like this.
Place the tubes ready for baking on a baking sheet sprinkled with flour. Place in the oven at 180-200 degrees.
Bake until golden brown (about 20-30 minutes). We release them from the molds and wait for the puff tubes to cool.
Fill with cream using a pastry syringe or a plastic bag with the tip cut off (whipped cream) and enjoy the great taste of the tubes.

Bon appetit!

How to prepare protein cream for puff pastries

Protein cream is light and non-greasy, it is prepared quite simply and goes well with puff pastry.

Ingredients:

White from 4 eggs;
2 Cups of sugar (450 g);
160 ml water;
Citric acid – 1 teaspoon.

Preparation:

First we make the syrup - boil the water, then mix it with sugar and citric acid in a small saucepan, put it on low heat and bring to a boil (but do not boil!). Once the sugar has dissolved and bubbles begin to appear at the bottom of the pan, remove the syrup from the heat. Cool until warm.
Meanwhile, beat the chilled whites with a mixer or whisk into a fluffy foam, and then, continuing whipping, carefully add our syrup in a thin stream. Beat the cream for about 10 minutes more - you should get a dense mass with a pearlescent tint.
That's it, the protein cream is ready, fill our puff tubes with it from a syringe or bag. Read more:

For the test:

All ingredients must be cold, and margarine can even be used frozen.

Flour – 600g;
Creamy margarine – 400g. ;
Egg – 1 pc. ;
Water (ice)
Salt – ½, tsp. ;
Vinegar – 1 tbsp. l.

For cream:

Milk – 600ml. ;
Flour – 3 tbsp. l. ;
Sugar – 250 gr. ;
Eggs – 2 pcs. ;
Butter (softened) – 200g. ;
Vanilla sugar – 1 packet.
Coconut flakes – 1 package.
Cones for straws.

If you don’t have cones, you can prepare them by rolling them out of parchment or foil, folding the paper in half and wrapping the envelope, securing the top. Such cones will be no worse than metal ones, only they need to be placed on a baking sheet, and not placed like factory ones.

Preparation:

Sift the flour onto the work surface, sprinkle the grater with flour, rub the margarine.
Mix margarine with flour and make a notch in the middle.
In a measuring cup, break the egg, add salt, vinegar and add ice water to the 250 ml mark, beat with a whisk.
Pour the egg mixture into the grated margarine and flour and stir.
We do everything quickly and confidently to prevent the margarine from heating up. Lightly knead the dough, our goal is to collect it into one whole,
and not to achieve its homogeneity, thus our dough will really be flaky! Wrap the resulting dough in cling film and place in the refrigerator for at least 2 hours.
Divide the dough into four parts, roll one out, and put the rest in the refrigerator. Roll out the layer 3 mm thick, cut the dough into strips
3 cm wide, as long as possible, the missing part of the dough can be easily added by cutting off the desired piece. Roll each strip of dough onto a cone.
starting from the narrow side of our tube, try to do everything quickly enough, wrap a certain number of cones and bake immediately, do not allow the dough to heat up, otherwise it will slide off the cones in the oven during the baking process. If your dough has melted and began to stick to your hands, then it is better to bake such tubes lying down on a baking sheet covered with parchment, turning them over periodically. Place the cones in a preheated oven at 200 degrees,
bake for 20 – 25 minutes. We take out the tubes and let them cool a little,
lift the tube a little, press on the narrow part, and the metal cone will slide out of the tube very easily.
Thus, we bake all the tubes.
Prepare the cream, mix sugar, flour and vanilla sugar, add eggs and beat with a mixer. Bring the milk to a boil, pour in the beaten eggs and sugar in a thin stream.
and constantly stir with a whisk so that the eggs do not curl; the heat should be minimal. As soon as the cream becomes thick and begins to boil, remove from the stove and add coconut flakes,
Stir and let cool completely. Add softened butter to the cooled custard and beat. We fill our tubes with cream,
You can sprinkle the sides with chopped nuts or donate one tube. Sprinkle powdered sugar on top.
Place in the refrigerator to harden the cream. The most delicious puff pastry rolls with delicate custard are ready! Bon appetit!!!

Original snack tubes are perfect for the whole family. An incredibly aromatic, temptingly appetizing snack characterized by a simply unearthly taste. The straws have amazing taste both hot and cold. Magnificent homemade pastries with filling are quick and easy to prepare - the delight of lovers of delicious pastries will be guaranteed.

Quick snack cheese rolls

Today we will prepare a simple, but very tasty and impressive dish for a festive feast: cheese rolls with garlic and nuts. Cheese rolls according to this recipe turn out to be very tender and piquant, with an original garlic-nut filling. They will help you decorate any festive feast or friendly gatherings. The dish is prepared very quickly and eaten even faster.

Ingredients:

8 slices of processed cheese;
two fresh chicken eggs;
2 small cloves of garlic;
100 grams of salami;
one small bunch of parsley;
1.5 tablespoons of mayonnaise;
a third of a faceted glass of walnuts.

Cooking method:

Wash a small bunch of parsley (or any other greenery) and finely chop it.
Cut the salami into small cubes. In principle, you can use any other smoked sausage. Read more:
Fresh chicken eggs must be boiled in advance, cooled and peeled.
Grate the hard-boiled eggs on a fine grater.
Add garlic, passed through a press or grated on a fine grater, to the bowl with eggs.
Salt the eggs, add salami to them and season with mayonnaise. Mix everything thoroughly.
Then add chopped parsley to the filling and mix again.
Fry the peeled walnuts in a dry frying pan or in the oven, then chop them in any convenient way: with a knife, rolling pin or in a blender. Just don't turn them into dust.
For each slice of processed cheese, place one teaspoon of filling (on one edge) and roll it into a tube.
Using a brush, coat the tubes with a thin layer of mayonnaise.
Roll all the tubes in chopped nuts.
Place in the refrigerator for a short time and you are ready to serve.
They look beautiful on a dish decorated with green salad leaves: with sprigs of green parsley and tomato slices.

Wafer rolls with filling

Such straws can be served not only at a banquet table. They are perfect for a light meal and will help you out if there is an unexpected knock on your door. They are easy and simple to prepare, but they look impressive and taste very good. The filling can be changed and supplemented.

Ingredients:

Wafer rolls - 10 pieces
Chicken meat or chicken sausage - 200 grams
Hard cheese - 150 grams
Mayonnaise - To taste
Chicken egg - 3 pieces
Parsley - 1 bunch

Cooking method:

To prepare the filling, cut boiled chicken meat or homemade chicken sausage into cubes. I took the sausage. It has a slight campfire taste.
Peel the boiled chicken eggs and cut into cubes. It is advisable to finely chop all the ingredients in the filling.
The hole in the tube is not too big. Large pieces of filling will destroy the shape of the tube.
Grate the cheese. I took Caucasian cheese like Brynza or Adygei
Place cheese, meat and eggs in a salad bowl. Season with mayonnaise. Add some ground black pepper. Stir.
Fill the finished wafer rolls with the resulting filling.
These are the tubes we will get.
Chop the greens. Dip the tip of the straw into the green crumbs.
Bring the straws to the table.

Puff pastry is used not only for baking various sweet treats, but you can also use it to make an original carrot-shaped snack. It is quite easy to prepare: first you need to bake a base of puff pastry in the form of a tube, in the middle of which you need to place the prepared salad.

Puff pastry carrots

Ingredients:

300-350 gr. puff pastry;
100 gr. squid;
100 gr. crab sticks;
2-3 chicken eggs;
ground paprika;
30-40 ml tomato paste;
sea salt;
flour;
mayonnaise;
ground pepper;
dill greens.

Cooking method:

Dust your work surface with a handful of flour and roll out the puff pastry, then cut the pastry sheet into small strips, they should be approximately 1.5cm wide and 30cm wide.
If you have special metal pastry tubes, that’s great, but if you don’t have them, you can make them yourself. To do this you will need cardboard or regular office paper folded in half.
Once you've made your own cones from cardboard or paper, wrap them in baking foil and brush with butter.
Place the ground paprika on a plate and roll the strips of dough in it on one side so that they are evenly coated. Coloring the dough in another way will be described below.
Then wrap strips of puff pastry around them in a spiral pattern. Do not wrap the dough all the way to the top of the cone; leave a small gap, this will make it easier to remove the dough after baking. There is another way to color the dough - using tomato paste. If you did not roll the dough in ground paprika, spread the paste evenly over the dough after wrapping it around the pastry tube.
Prepare a baking tray for baking puff pastry pieces by greasing it with vegetable oil.
Preheat the oven to 190 C. Place puff pastry tubes on a baking sheet and bake them for approximately 12-15 minutes until the dough is browned.
Then remove the snack preparations from the oven, let them stand for a while, and then remove the pastry tubes from them.
Clean the squid tubes from the film and rinse. Then pour boiling water into the pan and first lower one squid carcass into the water.
Keep the squid in boiling water for 10 seconds and remove it from the boiling water.
Carry out the same procedure with the remaining squid carcasses. Due to the fact that the squid was subjected to heat treatment for a minimum of time, it will not taste rubbery.
Hard boil the eggs, peel and chop them finely.
Cut the crab sticks into small cubes.
Cut the cooked squid carcasses in the same way as crab sticks.
Add mayonnaise to the chopped salad ingredients, season it with spices and salt.
Place the prepared filling in a plastic bag, then make a cut in the corner to simplify the procedure for filling the “carrots” with the filling.
Fill each puff pastry tube with filling.
At the end, insert several sprigs from a bunch of fresh dill into each “carrot”.
Now place the appetizer on a platter and serve it on the table.
This appetizer will undoubtedly stand out on the holiday table. Prepare it too, it's simple.
For the Carrot puff pastry appetizer, you can use any other salad.

Tubes with melting filling

In a couple of minutes we will prepare a snack that absolutely everyone will like. Delicious tubes with a crispy oatmeal crust and a delicate cheese center are simply a true culinary masterpiece. The kids are simply crazy about this delicacy, and adults can’t stop themselves: their hands reach out for more. Therefore, this awesome snack is simply eaten instantly.

Ingredients:

one loaf of bread;
150 grams of processed cheese;
2 fresh chicken eggs;
half a teaspoon of salt;
one glass of oatmeal;
refined sunflower oil - for frying.

Cooking method:

First, prepare the oatmeal: grind it into medium crumbs and place it in a separate bowl. We will use them for breading.
Advice. You can grind oatmeal in any way available to you: in a blender, in a coffee grinder, or simply put it in a bag and roll it with a rolling pin. If the flakes are wet, dry them first in a dry frying pan.
Prepare the batter: beat two chicken eggs into a bowl and add half a teaspoon of salt, beat with a whisk or fork.
Bread that does not crumble is suitable for tubes. The ideal option is sliced bread, preferably toast.
Cut off all the crusts from the pieces of bread and roll out each piece of bread with a rolling pin.
We grease the pieces of bread with processed cheese (you can use cheeses with filling: I used it with ham), roll it up.
After all the rolls are ready, pour a small amount of vegetable oil into the frying pan and place on the stove. Heat the oil over medium heat.
Dip each roll into the egg mixture and then roll in oatmeal.
Place in a frying pan and fry on both sides until golden brown.
Crispy cheese rolls are delicious both warm and cold. You can serve them with any sauce (to your taste).

Puff rolls with salad

This interesting-looking dish is based on the classic egg salad, which has long been served on a piece of white bread. However, in honor of Easter and the inconvenience of eating egg salad on bread during a quick breakfast, some culinary genius (I’m not afraid of this word) “packed” the salad in carrots, which he baked himself.

Ingredients:

frozen puff pastry – 1 package
1 egg milk – 1 tsp.
egg salad (boiled eggs, herbs, mayonnaise, ham if desired)
liquid food coloring - yellow and red

Cooking method:

Preheat the oven to 200 degrees.
Lightly beat the egg with milk.
Lightly roll out the defrosted dough, trying not to break the rectangular shape. Carefully cut the dough into strips 1.5-2 cm wide.
Brush each strip of dough with beaten egg and let stand for a while.
Form rolls from the strips, first carefully wrapping them with your fingers, and then using both hands to roll them into thinner and longer “threads.”
Before folding, brush each strip again with egg.
Slightly flatten the end of the strip with your fingers and begin to wind it around the conical nozzle for squeezing out the cream.
You need to ensure that the tip is neat and does not separate from the rest of the turns. This cannot be fixed in its finished form.
Wrap all the carrots.
Prepare a baking pan by lining it with parchment or foil.
Mix yellow and red dyes in a ratio of 15 to 1.
The dyes are different, so the proportions may also differ. The result should be a rich orange color.
Paint the carrots with a brush and place them in the mold.
If someone is allergic to dyes, you can use egg yolk for coloring. The color, of course, will not be so saturated, but the carrot will be “identifiable”.
Bake for 6-8 minutes until done.
Let cool for at least 5 minutes. Carefully take the carrot and remove the cones with a rotating motion.
Fill with egg salad before serving. By the way, you can replace it with another one – your favorite one.
Stick sprigs of greens into the salad.

Liver tubes with filling

Aphid test:

500 g chicken liver,
400 g beef liver,
4 eggs,
0.5 l milk,
6 tbsp. spoons of flour,
salt pepper.

For filling:

10 eggs,
10 pieces. carrots,
4 onions,
6 tbsp. spoons of mayonnaise,
3 tbsp. spoons of sour cream,
garlic to taste,
vegetable oil for frying,
salt.

Cooking method:

Wash the chicken liver well, wash the beef liver and cut it into small pieces, grind everything in a blender.
Place the prepared liver in a bowl, add salt and pepper.
If you took small eggs, then you can add another one, that is, use not 4, but 5 pieces for the dough.
Beat the eggs a little with a whisk and send to the liver. Pour some of the milk there and mix everything.
Pour the flour into the bowl with the liver mixture and knead the dough. To do this, you can use a whisk or immersion blender, which is very convenient. After everything is mixed until smooth, add the remaining milk.
Heat a frying pan, pour a little vegetable oil and fry thin liver pancakes in the same way as regular pancakes. From the specified quantity of products, about 30 pieces are obtained.
The pancakes must be really thin, otherwise they will be impossible to roll. After frying the first one, taste it and add salt to the dough if necessary.
At the same time as preparing the liver pancakes, you can boil the eggs and peel the vegetables for the filling.
Cut the onion into thin half rings and then cut them in half.
Take a large deep frying pan, pour a little vegetable oil and sauté the onion. There is no need to fry it, it is better to leave it soft and tender. As soon as the onion softens, add salt and pepper.
Grate the carrots on a coarse grater and add to the onion. Mix everything and simmer until the carrots are ready
Grate the hard-boiled eggs on a fine grater. It will work out well if you alternate them with garlic, then the mass will be homogeneous. You can also use a press to chop the garlic, and then mix everything well.
Add mayonnaise to the resulting mass, 1 tbsp. spoon of sour cream, add salt, pepper to taste and mix everything.
Add 2 tbsp to the stewed vegetables. spoons of sour cream, mix and warm up a little.
The amount of sour cream should be such that the filling does not become liquid, so it must be determined by eye. More than 2 tbsp. No need to add spoons.
After the vegetables have cooled a little, we begin assembling. If, when frying the liver pancakes, one edge turns out to be a little thicker than the other, then we will put the main filling on it.
First, spread the egg mixture onto the pancake. Its layer should not be very thick, but not completely transparent.
Then put vegetable filling on the edge - about 1 tbsp. spoon.
Wrap the pancake and cut it in half.
You get a lot of snacks, about 60 rolls. If you cook in advance, you don't need to cut it right away.
It is convenient to place whole “sausages” in a plastic container and put them in the refrigerator, and cut them just before serving.

Awesome filled tubes

Ingredients:

chicken liver - 0.4 kg
beef liver - 0.5 kg
eggs - 14 pcs
milk - 500 ml
flour - 120 gr
carrots - 0.7 kg
onion - 0.4 kg
sour cream - 3 tbsp
mayonnaise - 120 gr
garlic
salt pepper

Cooking method:

Grind beef and chicken liver in a blender. Transfer it to a bowl. Salt and pepper to taste.
In another bowl, beat 4 eggs. Place the liver in a blender bowl, add milk, more salt and flour. Beat everything until smooth. The dough should be liquid.
Fry pancakes in vegetable oil.
Boil the remaining eggs. Peel the carrots and onions.
Take a deep frying pan and pour oil into it. Cut the onion into quarters and place it in a frying pan. Lightly saute it until transparent, then salt and pepper it. Grate the carrots and add to the onion. Then add sour cream to the mixture and mix again.
Let's prepare the spread. Grate the peeled boiled eggs on a fine grater. Peel the garlic and also grate it. Add mayonnaise and sour cream (1 tbsp) to the eggs. Mix everything.
Take a pancake, spread it with egg wash and add some filling. Roll the pancake into a roll and cut it into 2 parts. Transfer the pancakes to a plate.

Tube pies with cabbage

Absolutely everyone likes these pies. They are a great appetizer for dinner, or a snack on the go or at work. These pies fly away immediately. Made from delicate puff pastry with a juicy filling inside, they are sure to delight you.

Ingredients:

flour – 0.4 kg
vegetable oil – 9 tbsp
water – 150 ml
salt a pinch
egg yolk – 1 pc.
sesame

Cooking method:

Sift flour into a bowl, add salt and mix. Pour vegetable oil into the flour and rub it with your hands into the flour. The mass will be loose and friable. Then add water a little at a time. Knead the dough until it becomes soft and elastic.
Place the dough on the table and knead. It should be smooth and not stick to the table or hands. Place the dough in a bag and leave to rest for 30 minutes.
Roll the dough into a roller and divide it into 14 parts. Roll each piece of dough into a ball and leave to “rest” under the film for 10 minutes.
Prepare a baking sheet. Line it with parchment paper and coat it with oil.
Forming pies. Roll out a piece of dough into a thin layer. Place the filling on one edge of the dough. We wrap the layer from one edge and from the other two, as if covering the filling. Then we wrap the pie in a tube. Place it on a baking sheet, seam side down. Thus, we twist all the pies.
Shake the yolk in a bowl and brush the pies with it. Sprinkle the pies with sesame seeds.
Preheat the oven to 210 degrees and bake them for 20 minutes. Leave to cool and serve.

Crispy rolls with melting filling inside

Delicious tubes with a crispy crust and delicate cheese filling should appeal to many. Bread and cheese immediately conjure up a sandwich in the imagination. I suggest a creative approach here! Your family will thank you!

Ingredients:

one loaf of bread for toasting;
150 grams of processed cheese;
two fresh chicken eggs;
half a teaspoon of salt;
one glass of oatmeal.

Cooking method:

Place oatmeal in a blender bowl and grind into medium crumbs.
Beat two fresh chicken eggs into a bowl, add salt and mix with a fork or whisk.
For bread (it’s best to use toast, but you can also use regular bread, as long as the flesh doesn’t crumble), cut off all the crusts. Roll out each piece with a rolling pin.
Grease the bread with melted cheese and roll into rolls.
Pour odorless vegetable oil into a frying pan and heat it.
Dip each tube in an egg, then roll in oatmeal and place in a frying pan.
Fry over medium heat on all sides until golden brown.
They can be served either hot or cold - everything is equally delicious.

Super quick puff pastries

From one package of puff pastry, you can literally make a whole baking tray of snack pies in just a few minutes. Puff envelopes with incredibly tender and juicy filling will please the whole company. Therefore, cook more: they will probably ask for more.

Ingredients:

500 grams of puff pastry without yeast;
500 grams of ham;
200 grams of cheese;
one fresh chicken egg;
1-2 tablespoons sesame or flax seeds (optional).

Cooking method:

If you bought the dough at the store, defrost it following the instructions on the package.
Cut the ham and hard cheese into very thin slices. Read more:
Sprinkle the table with flour, lay out the dough, roll it out a little (no need to get very thin) and divide it into parts (I got 12 parts).
Place slices of ham on rectangles and pieces of cheese on them. Take the amount of both to your taste.
Roll the dough with the filling into a tube, be sure to pinch the sides and edges tightly so that the cheese does not leak out.
Line a baking sheet with parchment paper, lay out the tubes and brush with beaten egg. If desired, sprinkle with sesame or flax seeds.
Place the baking sheet in the oven, preheated to 200 degrees, for 15-20 minutes.
We serve tender, juicy and appetizing straws on the table with a cup of aromatic coffee: what’s not a great idea for a hearty breakfast?