Buns from puff yeast dough

For those who do not know how to make buns from puff yeast dough, we offer simple but very original recipes, using which you will feel like a real pastry cook, because the final result is simply stunning.

Buns with cinnamon made from puff pastry yeast - recipe

Ingredients:

Preparation

In fact, the preparation of biscuits according to this recipe is reduced to the formation of them from the ready-made layer of a rolled yeast puff pastry, which must be smeared with a mixture of cinnamon with soft butter and brown sugar. The intensity of sweetness and spicy taste of buns is regulated by the amount of these ingredients in the filling.

Prepared smeared layer is rolled into a roll and cut into pieces, two and a half centimeters thick. After that, we have them at a certain distance from each other on a powdered pan, smeared the surface with a beaten egg and rub off some more brown sugar from above. Now it remains only to bake the buns until ready. For this, it is necessary to place the pan with them in the heated oven, and the temperature regime should be kept within 200 degrees.

Sweet buns from puff yeast dough with jam

Ingredients:

Preparation

The puffed yeast dough should be about five millimeters thick before forming the buns, so if necessary, roll it to the desired state. Next, cut the layer into eight squares and at the four corners of each, having retreated from the edge approximately in centimeters, we make two cuts of two centimeters long and forming a right angle. In other words, you seem to cut out of the original square a smaller square, not cutting several centimeters in the center of each side of it.

Then with a tablespoon we impose on the center of each layer a thick jam, raise and close the pairs of its opposite corners. As a result we get very effective buns, which are then smeared with a beaten egg, rubbed with nuts and baked to a blush in the oven, which must be heated up to 200 degrees in advance.

Sweet buns from puff yeast dough with cottage cheese - recipe

Ingredients:

Preparation

For the preparation of curd filling granular, not floating curd mixed with sugar and one egg. Now add any mix of dried fruits. It can be raisins with dried apricots and prunes or any other combination. Do not forget the additive beforehand wash thoroughly and cut if necessary.

After this, roll the puff yeast dough to obtain a thickness of six millimeters and cut it into rectangles. To each side we place the sausage, formed from the curd filling, we turn the same edge of the dough and cover it with the filling. Next, on the other free side of the rectangle, do the cuts at some distance from each other and cover the side with the filling. Lubricate the products with a beaten egg, tinker with poppy seeds or sesame seeds and bring to rouge in a preheated oven to 210 degrees.