Dough for croissants with condensed milk. Puff croissants stuffed with condensed milk are prepared instantly! Puff pastry croissants with apples

Not only children, but also adults love to eat bagels with condensed milk from puff pastry. This treat can be served on the table not only as a dessert, but also as a breakfast for the whole family. How nice it is at lunchtime to get a treat out of your bag in order to please yourself with fresh pastries, because in canteens not everyone can afford such a dish.
Anyone can do it, because the recipe is quite simple. The only thing that can cause difficulty when preparing a dish is creating a dough. But even here the hostesses found a way out. It is enough to buy a ready-made product in the store and use it to please friends and family with a delicious treat.

Ingredients

Puff pastry - 900 g
Condensed milk - 1 can
Egg - 1 pc.
Sugar - 1 tbsp. l.

Preparation

In order to please relatives or guests with bagels, it is enough to replace the key component of the treat with boiled water (the proportions remain unchanged).

The first step for the hostess is to defrost the dough purchased in the store, otherwise, you will not get lush baked goods. If you made it yourself, then feel free to skip this point and proceed to the next one.

The dough should be rolled out on a flat surface and cut into triangular pieces. You can make croissants out of squares, but it takes a little tinkering to give them a memorable shape.

The filling of your choice (boiled milk or classic condensed milk) is laid out on the wide edge.

It remains to twist the bagels and put them on a baking sheet, which must first be greased with vegetable oil in order to avoid burning the baked confectionery. Let the blanks stand for a quarter of an hour.

Now you need to take a small container, break an egg into it, add sugar there and beat the mixture until smooth, with which you can then grease the bagels to give them a golden hue when baking.

In an oven preheated to 180˚C, place a baking sheet with prepared pastries and bake for 25 minutes.

Having tasted this dessert once, it is almost impossible to refuse it. Especially for those who want to win the hearts of their guests or please the family with a unique dish, step-by-step instructions are provided, following which you can get amazing bagels from yeast dough with boiled condensed milk.
Yeast dough is rich in vitamin B, has a soft structure and low calorie content. Watch your figure? Then this recipe is especially for you.

Ingredients

Flour - 0.6 kg
Fresh milk - 1 glass
Wet yeast - 1 tbsp. l.
Sugar sand - 3.5 tbsp. l.
Soft margarine - 1 pack
Salt to taste
Varenka - 1 can

Preparation

In order to prepare such an amazing dessert as a yeast dough bagel with boiled condensed milk, you will have to spend a lot of time and effort. The thing is that most of these resources are spent on obtaining a unique test.

The first thing to do is take a deep dish and mix the food in it to get, perhaps, the key component of the dish. This will require: flour, milk, salt, sugar, 50 g of margarine and yeast, which must rise in advance (soak in water with sugar). The resulting mass needs to stand for 15-20 minutes.

Sprinkle flour on a work surface and use a rolling pin to make a rectangle. There is no need to rush to receive blanks for croissants, because the main component of the future dish is not yet ready.

Exactly along the median line of the resulting rectangle, lay out the margarine (do not spare this product to get a soft dough).

Now you need to close the margarine with one of the parts of the rectangle (make sure that it is completely hidden).

Now, you need to pick up a rolling pin and roll it out so that the pieces are not felt through the layer.

Distribute it again over the workpiece.

Cover with the rest of the piece.

Using a rolling pin, remove the bumps on the surface.

Roll up again and roll the workpiece from top to bottom and vice versa. The dough is almost ready, it only remains to put it in the refrigerator for a quarter of an hour, then take it out and repeat the rolling and folding procedures several more times so that it becomes flaky.

Cut off the desired piece (its size will depend on the number of servings of the treat).

Roll out the selected piece on a work surface, sprinkled with flour and divide into equal parts of a triangular shape.

An integral part of breakfast. Today they are prepared from different doughs and a wide variety of fillings.

The most popular filling is chocolate; croissants are also filled with condensed milk, fruit fillings, custard, cheese, ham and much more. Empty croissants are served separately with a thick wait and, of course, a cup of aromatic coffee.

In this recipe, we wake up to cook yeast-free puff pastry. This is a laborious process, but if you have patience, you will receive your favorite croissants with condensed milk as a reward.

Necessary products:

Flour - 0.40 kg. + 0.05 for the oil layer;
butter - 0.20 kg.;
water - 0.20 l.;
egg - 2 pcs.;
vodka - 1 tbsp. l .;
vinegar (9%) - 3 tbsp. l .;
salt - 1 pinch;
boiled condensed milk - 1 can.

Preparation:

Drive an egg into an ordinary glass, stir slightly with a fork. Pour vodka into it, top up with water.

Pour the resulting liquid into a deep bowl. Sprinkle with salt and vinegar, stir. Sprinkle flour through a sieve and add it in small portions to the liquid. Knead the dough, it will be soft, quite elastic and should fall well behind your hands. When the dough is ready, cover it with a clean towel and send it to the refrigerator to ripen.

Good to know! You can continue to knead the dough in a bowl, but it will be more convenient to put it on the table and knead directly on it.

Take the oil out of the refrigerator in advance. When it is at room temperature, it will need to be cut into cubes. Then sprinkle with flour and beat using a mixer.

Necessary products:

Flour - 0.50 kg.;
butter - 0.50 kg.;
milk - 0.50 l.;
boiled condensed milk - 0.20 kg.;
sour cream (15%) - 0.20 l.;
sugar - 0.5 tbsp.;
dry yeast - 1 sachet (12 g);
egg yolk - 1 pc .;
salt - 1 pinch.

Preparation:

Warm the milk slightly and add sugar and yeast to it. Place in a warm place and wait until a frothy cap forms.

Pour flour into milk in small portions and knead the sticky dough. Knead for at least 10 minutes. When the dough stops sticking to your hands, it's ready. Now it should be covered with a clean towel and put in a warm place.

Good to know! Even when the dough is ready, you need to knead it for some time. And all so that the gluten in the flour has time to swell.

Roll out the enlarged dough on the working surface, which should be sprinkled with flour in advance. Roll out as thin as possible.

Coat the surface of the dough with melted butter and fold it in half. Roll out lightly and coat with butter again. Fold again. Carry out this process until a small "envelope" is left.

Now the dough needs to be wrapped tightly with plexus and sent to the refrigerator for 2 hours or in the freezer for 30-40 minutes.

Anyone who has tried croissants at least once will surely fall in love with this pastry for the rest of his life. As a rule, we buy them in a cookery, cafe or store. However, this dessert is not difficult at all to prepare at home. Today we will tell you with condensed milk. The recipes for such pastries are very simple, and the taste and aroma will not leave anyone indifferent.

Peculiarities

Puff pastries can be prepared in two ways: from a purchased or self-made dough. The first option is simpler. However, if you want to be sure that only high-quality and fresh products were used for baking, without various additives harmful to health, then, of course, it is best to do the dough yourself. Yes, it will take more time, but the result is worth it.

Ingredients

So, if you decide to make the dough yourself, then you will need to take care of the availability of some products on hand in advance. It:

Wheat flour of the highest grade - 0.5 kg.
Water - 100-125 ml.
Granulated sugar - 5 tablespoons.
Milk - 100-125 ml.
One egg.
A teaspoon of salt.
Butter - 200 grams.
Fresh yeast - 20 grams.

Please note that it is best to choose the oil with the highest percentage of fat. The ideal option is 82.5%. Be sure to buy flour of the highest grade. Thanks to this, the dough you get the perfect consistency, and the finished croissants with condensed milk will be tender and porous.

Cooking instructions

To begin with, the flour should be sifted together with salt into a deep bowl. If you don’t do this, the dough will not rise and will not be airy during the baking process. Add sugar and yeast, mix gently. At the next stage, we introduce the egg, milk and water. We knead the dough with a mixer or manually. Experienced chefs advise the second option so that the baked goods absorb the warmth of your hands. You need to knead the dough for about five minutes.

Make a ball from the resulting dough, put it in a bowl, cover with cling film and leave in a warm place for a couple of hours to rise.

Put the butter that has previously lain down at room temperature in a plastic bag or wrap it in plastic and knead it with your hands (you can also beat it with a rolling pin), forming a flat rectangle.

When the dough has approximately doubled, you should start rolling it out. Sprinkle flour on the kitchen table or other work surface. Then you need to flatten the dough ball with your hands and start rolling it out with a rolling pin. As a result, you should have a rectangular layer with a thickness of one to one and a half millimeters.

Then put the prepared butter on one half of the dough. Cover with the other half and roll out again to a thickness of 1-1.5 mm. At the same time, add flour as needed. Now the dough needs to be placed horizontally and wrap the edges, connecting them in the middle. Then you need to wrap it in foil and put it in the refrigerator for half an hour. The same procedure should then be repeated twice more. The finished dough must be refrigerated for a couple of hours, or better overnight.

Bakery

From the finished puff pastry, previously thawed, we roll out layers a couple of millimeters thick. Cut out isosceles triangles from them. Put the condensed milk filling at the base of each figure and carefully wrap it in a tube. We spread them on a baking sheet, leave to stand for a while, then grease with a beaten egg and send to the oven. Our croissants with condensed milk will be baked for about 25 minutes at a temperature of 180 degrees. Then they will only have to cool slightly, after which they can be served. Bon Appetit!

Puff pastry croissants with boiled condensed milk are quick to prepare, but at the same time such a tasty and delicate delicacy that you cannot refuse it. Crispy puff pastry in combination with boiled condensed milk so familiar from childhood, in combination, give an unsurpassed taste. By the way, you can make it delicious.

Ingredients:
- yeast puff pastry - 500 g,
- boiled condensed milk - 1 can,
- egg (for greasing) - 1 pc.

How to cook from a photo step by step

Roll out the dough already ready for cooking. The thickness of the rolled dough is about 3-4 mm. It is better to choose a rectangular or round shape so that it will be more convenient to cut further. It is better not to use a lot of flour so that the finished croissant sticks well.

Cut the rolled dough into triangles.

We spread the boiled condensed milk, one teaspoon per triangle.

We wrap to form croissants. We spread it on a baking sheet, which was previously covered with parchment. To be more sure that the baked goods will not stick, you can additionally grease the parchment with butter or ghee. It is better to spread it at a sufficient distance from each other so that the baking has a place to rise. Since we are using yeast dough, you can leave the finished croissants on a baking sheet in a warm place to rest for 20 minutes.

Thoroughly grease each croissant with an egg. We send to the oven at 180 degrees for 25 minutes.

Leave the finished croissants on a baking sheet to cool slightly and transfer to a plate.
The best way to eat croissants is fresh for breakfast.
Bon Appetit!
They are also very tasty