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Figs in puff pastry dough

Figs in puff pastry dough

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Fig was one of the first man-grown plants.
In ancient Rome, the fig tree was considered a sacred tree because, in the myth of the foundation, Romulus and Remus were breastfed by a wolf under a fig tree.
In the book of Genesis (3: 7), after falling into sin, Adam and Eve cover their nakedness with fig leaves.
The fig tree is mentioned in the Bible and in the New Testament, in the Gospels, as well as in the Old Testament, especially in the Song of Songs ("The flowers in the pomegranates and the fruit in the fig trees are burned").
One of the chapters of the Qur'an is named after the fig tree and the fruits are also mentioned countless times, the Prophet Muhammad considering them descended from Paradise because "(...) the fruits of paradise have no seeds (...)".
The Buddha attained enlightenment under the Bodhi tree, an old holy fig tree (Ficus religiosa).
The Indian fig tree, Ficus bengalensis, is the national tree of India.

So I present you a recipe with figs :)

  • 1 puff pastry dough
  • 7 fresh figs
  • 7 slices of bacon
  • 75g feta
  • 1 tablespoon olive oil
  • thyme
  • salt and pepper
  • 1 egg yolk
  • 2 teaspoons milk

Servings: 7

Preparation time: less than 30 minutes

RECIPE PREPARATION Figs in puff pastry:

Preheat the oven to 180 ° C.

Wash and cut the figs crosswise - do not cut them completely.

Crush the feta cheese and mix with 1 tablespoon of olive oil and a little thyme.

Add salt and pepper.

Fill the figs with this mixture and wrap them in bacon slices.

Cut circles of puff pastry (slightly larger than figs).

Wrap the figs in the dough. I varied several shapes and patterns.

Grease with the yolk mixed with milk.

Bake for about 20-30 minutes.

It is served as an appetizer with a well-seasoned lettuce or with lightly browned and seasoned slices of zucchini.

Good fig! :)

Tips sites


you can replace the feta with a creamier camembert cheese

Apple roses with puff pastry & # 8211 Ingredients

  • 400 gr puff pastry
  • 2 red apples
  • juice of 1/2 lemon
  • 500 ml of water
  • powdered sugar for decoration
  • 1 teaspoon cinnamon powder


I "learned" to prepare homemade puff pastry since I was little, looking at my mother, who still makes the best homemade cakes in the world.

It was only when I went to my house and ventured into the kitchen that I put into practice the necessary wrappings with the related repetitions and the signs with one, two or three holes signifying the order of the mysterious pieces with plenty of osanza waiting nicely in the fridge for the next one. folded "numbered".

The times allow us and the very short time we now have urges us to buy a package of puff pastry from the store, thus saving a lot of the time we spend in the kitchen.

It happens to me sometimes, but, believe me, in some recipes it is worthwhile to prepare one at home and thick, which definitely has a different taste if you use butter with at least 80% fat and not margarine.

This time I will make more dough - about 1.2 kg., Which I will divide at the end into three packages, one for the cheese pies that I have been thinking about since yesterday in one, and the other two I will keep in the freezer. individually packaged for other occasions.


For starters I prepare a simple dough from flour, water and salt. Knead it for 5-10 minutes on the counter sprinkled with flour until the gluten is activated and it no longer sticks to your hand, then wrap it in plastic wrap and let it cool for at least 30 minutes.

In the meantime, I flatten the butter that I took out of the fridge 10 minutes before between 2 sheets of baking paper so that it fits two thirds of the initial dough that I will shape later, and I also give it to the cold.

Ingredients quick homemade puff pastry & # 8211 cheese and urda pie:

  • 2 yolks
  • 400 grams of flour 000
  • 1 pinch of salt
  • 100 ml carbonated mineral water
  • 125 ml fat yogurt
  • 175 grams of butter with 80% fat
  • 30 grams of flour

    500 grams of salted cheese

Prepare homemade puff pastry dough

1. From yolks, mineral water, salt powder, yogurt and 400 grams of flour, knead a smooth and elastic dough. If necessary, add 1-2 tablespoons of flour over the recommended amount. The dough is placed on the work surface greased with oil and divided into 2 equal parts. Let it rest, covered with a thick napkin, for 30 minutes.

2. Knead the butter with flour (30 grams) until incorporated. Flour has no other role than to make the fat adhere better to the dough.

3. Take one of the two parts in which the dough has been divided and spread it on the work surface greased with oil in a square sheet.

4. Half the amount of butter mixed with flour distribute it evenly over the entire surface of the sheet, then cut two cuts on each of the sides of the square, without detaching them completely.

5. Fold in half, starting from the corners. Each time the middle is covered with the opposite side to the one previously folded:

6. Once the corners are gathered in the middle, continue folding with the remaining squares in the middle of the sides, each time covering a square already folded with its opposite. Each piece of packaged dough is placed on a tray with the side to which the folds were made down, wrapped and left in the refrigerator for 15 minutes (obviously, from the above ingredients will result only two & # 8222packages & # 8221, in the following picture are visible 4 because I made double the amount of dough, half using it for a strawberry shortcake):

7. After 15 minutes, place a package on the work surface well greased with oil, with the side on which the folds were made upwards, lightly grease (with a brush) with oil on the surface and spread the dough again in a square shape, making identical notches:

To stretch, start by pressing with the twister in the middle of the & # 8222package & # 8221, then rotate the twister, pressing lightly.

8. Fold identically as the first time refrigerate for about 30 minutes.

9. After this time, roll out the dough (as well as the second fold, greasing the work surface with oil) in a sheet of the required size. I used it for a pie in a 40/28 cm tray.

Pie with cheese or urda and dill, with quick homemade puff pastry

10. I rolled the sheet on the rolling pin and rolled the rolling pin over the tray, placing the dough in its place:

11. I perforated from place to place with a fork (so as not to swell excessively when baked) and I placed the filling on top, obtained by mixing the two types of cheese with eggs, chopped dill, salt and pepper to taste:

12. I placed the second sheet on top and cut the raw pie into pieces of the desired size, then I finished the surface with beaten egg yolk with 1-2 tablespoons of cold water:

13. I put the pie in the preheated oven at 190 degrees Celsius and baked it until it browned nicely (45 & # 8211 50 minutes).

Allow the pie to cool then portion and taste with maximum delight. I recommend it from the warm stage, cold being just as good.

The dough can be frozen: place the raw dough on a sheet of baking paper and roll it together. Wrap tightly with cling film (or put in a plastic bag that closes well) and put in the freezer, where I kept it for up to 2 months. When you want to use it, take the dough out of the freezer and thaw it slowly in the fridge (overnight).

Update March 28, 2015

Interesting to return to a recipe published almost six years ago. As a blogger, such retrospectives give me a clear (and very funny, but it's fun mixed with an acute sense of embarrassment) perspective of how I edit an article and especially how I take photos.

Nah, I'm not hiding that I edited the article: P. The recipe is just as good and I think my readers deserve a more explicit version of it. But the photos, holy shit, the photos! The photos date from June 2009, when I knew so much about framing, focusing and especially, I was not able to do more than that terrible watermark.

Obviously, that's all I could do then, with the equipment. I had a small pocket camera. Especially, I could do so much with the level of skill I was at. Although I am far from satisfied with my photos now, with all the objectivity, but there is a way to heaven between what I was and what I arrived. Proof that if you want to improve and grow, it is possible.

So, today, on a gloomy Saturday in which I was very early in the morning (from 6 pan & # 8217 to 12 I baked 6 loaves of bread!), I told myself to make my appetite with some fine pies. I didn't eat puff pastry. So I hope I didn't go too wrong. I used the dough recipe above. For the filling: 300 grams of frozen cherries, mixed with 3 tablespoons of cornstarch and 5 tablespoons of sugar. I cut the dough into squares, on which I put the filling (as it was, frozen). I greased the edges of the dough with water and folded each square in half. Here's what came out:

Puff pastry recipe, ready in just 10 minutes

Now I can say without any embarrassment that I am an extraordinary housewife, because with this recipe I am ready for any spontaneous / unscheduled visit of relatives or friends…

• 200 gr margarine at room temperature
• 1 egg yolk
• 100 ml cream (kefir, yogurt)
• 1 gr of salt (a powder)
• 500 gr of flour.
How is it prepared?

Mix margarine or butter with flour (if you want, you can use butter instead of margarine).

Mix 100 g of each product (butter and flour).

Mix the composition well until smooth - The final product should look like bread crumbs…

Add the egg yolk and cream (or kefir / yogurt).

If the dough is sticky, add a little more flour.

Refrigerate the dough obtained. That's it, our dough is ready!

Recipe for "crispy biscuits" prepared from this dough

From this dough you can prepare pies, pies, cakes, anything you want

I suggest you make some very delicious biscuits, with a crunchy caramel crust, which melt in your mouth…

Cut a piece of dough and smooth it with a rolling pin.

Using a knife, cut triangles and rhombuses out of the dough.

In a separate bowl, beat the remaining egg whites, and in another pour about a glass of sugar.

Line the baking tray with flour.

Each triangle of dough is soaked first in the beaten egg white, then in sugar, on one side only, and arranged in the baking tray. The sugar-covered part should be on top.

Bake these cookies at a temperature of 180 degrees Celsius, until they acquire an appetizing golden color.

From the amount of dough that we initially prepared, 4 biscuit trays can be prepared as a guide.

Enjoy them with pleasure - Enjoy!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.

Covridog (Cremwursti in dough)

I made Covridogs, 8 pieces and took them to work.
They had a crazy success!

I made pretzels in the evening and my plan was to keep at least one for the next day, to make a more successful picture in natural light. But I liked it so much that I ate the last pretzel, the proof being the pictures of the recipe :))
To try chicken cream sausages, it seemed perfect to me.

The pictures (and especially the final picture) are great in the light that was, stay calm :). Recipe to try: D: *

Hehe, in the meantime I changed the final images of the recipe :)) But, looking now carefully, as if I'm still not very satisfied, they could come out much better: D

They are increasingly successful.

Today I changed the pictures of the pretzel recipe. I finally put some made in the day, it looks much more appetizing :)

Hi, I made puff pastry or puff pastry ... I don't know exactly how it translates but it's wurstel pie dough so you don't have to spend so much time making the dough. here it is also common to mix ketchup with mayonnaise and these. it's super good! Katie

app looks great! congratulations! k.

Thanks, Katia. I am convinced that there will be many who will follow your advice :) I don't really like ketchup, but it's like I try the pretzel with some mayonnaise.

looks beastly! I will definitely try them too!

I made cabanos instead of cream sausages and it turned out very good, thanks for the recipe.

Thank you for the idea, how comfortable I am, in other words maybe I will use cabanos for pretzels instead of going down to buy cream sausages: D

Hi, I like the pretzel but I didn't manage to do it either. I'll try tomorrow. and I'll tell you. because it looks fff bn in the picture. greeting cards for all recipes.

Thanks, Claudya! You can call me Robert, there's no point in formalizing. I'll hold your fists tomorrow :)

eee. what can I say I did covridog today and they came out very well the whole family asked me where I bought it from and they didn't want to believe that I did it. they are ff tasty. I will try other recipes. X

:) So I finally convinced you with the pretzel recipe. I hope you will impress your family with other equally successful recipes.

Hi, right now I'm writing down my recipe for the next few days. I have a question. For example, if I want to make a double or even triple portion ... as well as the terms and the action, right? That is 3x6 cream sausages, 3 x 200 ml water, 3 x 300 gr. flour etc etc. not?
I hope it's okay what I said.
Thanks for all the recipes. I just stopped by your blog today and I still haven't been able to go through it all. let me experiment with the recipes. I only made one ... namely the cake top :) .. 10 minutes ago I took it out of the oven, I stole your recipe, thank you: P. Tomorrow or the day after tomorrow I plan to make this pretzel recipe, I hope I get something to post on facebook :)). Pup!

Yes, you can safely triple the quantities, the pretzels will come out the same.
It took you a while to find my blog, it will soon be two years old: P Since you started right, I don't see why you wouldn't continue in the same way, so likes seem inevitable) If- you give me a sign on & quotlacratita & quot, you got a like :))

Good morning! I'm not the housewife, but considering that unfortunately I have too much free time at the moment. I said to try something in the kitchen, especially since we are a large family :).
Happy birthday to the 2 year olds when you will turn them. young boy: P
I came across a lot of blogs yesterday. each was. specialized so to speak on a certain & quot part of the kitchen & quot..but. yours seems to me the most complex and the most beautiful. as a page layout, pictures, explanations, etc. I still could not find info about you and I searched, why not say? :)). Aaaa and I wanted to become a member and I didn't manage to proceed. I clicked where it says & quotSign up on this site & quot..a window opened and after ..pause..I didn't have any option to choose from there. I don't have a google account. Anyway. above when you wrote about likes and about the sign on & quotlacratita & quot you mean your facebook page? sorry for's 8:30 and I assure you it's not my usual waking time :). In case you were referring to facebook, I liked you yesterday on the page and I sent you a friend request to the profile : P. so. accept it :)) (Georgiana Liliana Ionescu ma numesc & lt & gt).
Thanks also for the reply related to the pretzel: P ..what a prompt you are :)
Now I'm going to go to the kitchen. I have to go make cake cream (today is the day of one of my grandchildren ... it's 2 years old and we cut the motto). Which cream do you think? :) Yes! You guessed it. It's one of your creams. namely the one from & quottort with coffee and chocolate & quot: P. If it doesn't work out for me. I will die. so. wish me luck: D
Kiss you, nice weekend: *

:)) I said that you will receive a lot of likes after you post on fb the image of the pretzel. I found you and I accepted your request, so I'll explain there, here I see that the column is too long. I hope your cake came out, so I don't start writing to you in vain: D

Do you have a packet of dough? The meal is ready immediately

• 1 packet of puff pastry
• 1 pork tenderloin
• 800 g mushrooms
• 2 onions
• 1 sprig of rosemary
• olive oil

Wash the onions. Add the mushrooms, salt and pepper and simmer. Grease the muscle with oil, increase it from place to place, put rosemary needles and suffocate it. Spread the mushroom mixture on the dough sheet. Place the well-penetrated piece of meat, then roll it carefully. Bake for 30 minutes.

• 1 packet of puff pastry
• 5-6 well-ripened pears
• 2-3 teaspoons of honey
• 1 yolk
• 2 tablespoons of milk
Wash the pears, wipe them with a napkin and cut them a little at the base, so that they stand. Grease them with apples, cover them in the dough slightly spread and cut into 2 cm wide strips. Grease them with a little yolk beaten with milk. Place the pears standing in a tray lined with baking paper. Bake for about 20 minutes.

• 1 packet of puff pastry
• 15 figs
• 75 g almonds
• 75 g butter
• 75 g of sugar
• 1 or
Fry the almonds in the oven. Be careful not to burn! Crush them and rub them vigorously with butter and sugar, until you get a homogeneous paste. At the end, incorporate the egg. Place the dough sheet in an ungreased tray. Spread almond paste on top and place slices of figs. Bake for about 30 minutes.

• 1 packet of puff pastry
• 100 g gorgonzola
• 300 g telemea
• 2 tablespoons sour cream
• 3-4 tomatoes
• itinerary
In a bowl, grate the telemeau and mix it well with gorgonzola and sour cream. Flavor with a little cumin. Cut circles out of the dough and place them in the shapes of the uncut mini-cake. Fill them with the cheese mixture and put diced tomatoes. Leave them in the oven, over medium heat, for about 20 minutes.

• 1 packet of puff pastry
• 1 kg red onion
• 3 teaspoons brown sugar
• 3 tablespoons butter
• 300 g goat cheese

Cook the onion in butter. Add the brown sugar and let it caramelize a little. Cut the dough sheet into suitable squares and place them on the tray lined with baking paper. On each square, put 1-2 teaspoons of caramelized onions and a piece of goat cheese. Bake for about 30 minutes.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.

Preparation for the fir puff pastry recipe

Place a sheet of puff pastry on a straight surface (preferably directly in the tray in which to bake & bdquoBradutul & rdquo).

Pass it easily with a knife to draw a triangle. Grease the triangle with jam.

Tip: Do not replace the jam with jam and do not put too much because when baking it will flow out of the cake and burn.

Place the second sheet of dough over the first and cut the triangle (3 mm larger), glue the edges of the two sheets of dough.

The moment of transformation has come: the triangle will become a fir tree. For this & bdquomagie & rdquo it is necessary to cut in the sides of the triangle, fissures of approximately 2-3 cm, but not to the other end, but keeping in the middle an intact strip.

Puff pastry fir

Twist the strips in the same direction, forming the branches. 2 lower branches are cut completely, leaving only the trunk.

That's how I got a beautiful Christmas tree. Grease the Christmas tree with egg (if we make the fasting recipe, omit this step) and put in the preheated oven at 160 degrees Celsius until obtaining a golden color, about 20 & ndash 30 min.

Take it out of the oven and let it cool, and then decorate it with powdered sugar (candy or other sweets).


This Bradut can be cooked with various fillings, it can be transformed from a dessert into a fascinating Bradut appetizer.

Thus, you can surprise your loved ones every time. For sweet Bradut you could use various types of magiun, but also commercial chocolate paste or melted chocolate + whipped cream.

For Bradut appetizer I suggest the following combinations of ingredients:

& ndash cheese + spinach
& ndash cheese paste + cheese type cheese
& ndash cheese paste + smoked salmon
& ndash cheese + cheese

For the fasting version: pesto + tomatoes.

So, another advantage of this type of food is that you can try various combinations of ingredients for the filling, turning it from a dessert into a delicious appetizer.

You can experiment with the filling and get another dessert or appetizer.

The only rule you have to follow is to keep the shape of a Christmas tree.

The recipe and photos belong to Radmila Girbu and participate with this recipe in the Great Winter Contest 2019: cook and win

Lamb fillet in puff pastry & # 8211 a slightly different but extremely tasty recipe

Want to try something different this Easter? Then pepper the lamb in the puff pastry. It tastes great! If you have invited your friends to dinner, you will surely pleasantly surprise them with this dish. Here is the recipe!

You need:

  • lamb entrails, a puff pastry dough
  • 2 hard boiled eggs, a parsnip, 4 raw eggs
  • 2 carrots, a pickled donut, a bunch of dill, one of parsley
  • 2 bundles of green onions, one of loboda, salt and pepper
  • a few peppercorns

How to prepare lamb liver in puff pastry?

First we will cut the parsnips and carrots into rounds, then we will put them in a pan, to boil, next to the lamb organs, the peppercorns and salt. The water in which we put these ingredients must be cold.

From the moment it starts to boil, the entrails are left on the fire for another half an hour. While the lamb organs and the rest of the ingredients are boiling, boil the two eggs to harden them. The remaining eggs, we will beat them with a little salt and pepper.

When the lamb entrails have boiled enough and softened, remove from the heat and leave to cool, then cut into cubes. We also cut the donut, dill, parsley, green onions and loboda and put them in the bowl with entrails. Then add beaten eggs. Mix well.

Transfer the puff pastry dough on the work surface, sprinkled with flour, and spread it. The spread dough is then put in a cake tin greased with a little butter and a drop of flour. The dough must be stretched so that it comes out of the tray so that at the end we can cover the dough with it.

Half of the mixture prepared for drob is poured into the tray, then put the 2 boiled eggs on top, then add the remaining composition. Cover the dough with the puff pastry left on the edge of the tray and prick it with a fork in several places. Put the tray in the preheated oven at 170 degrees for about 40 minutes. When ready, remove and leave to cool. Good appetite!

INGREDIENT puff pastry the Thermomix

Check the ingredients as you put them in the shopping cart.

300 g butter

300 g flour

120 g gouda or edam cheese (if you want a more intense taste and do not use it in a sweet dish)

½ teaspoon of salt

130 g water (replace with white wine for a more intense taste)


  1. Dura

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  2. Mukki

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  4. Goltira

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