Recipes for puff pastry in a Panasonic multicooker. Puff pastry pie in a slow cooker - recipes. Recipes for delicious puff pastry pies in a slow cooker

It seems to me, or rather, I am sure that store-bought puff pastry has made life easier for many housewives. After all, puff pastry is very difficult to prepare at home, but baked goods with it are almost always very tasty. For example, puff pastry in a slow cooker, the recipe for which I will now introduce you to.

You can make a huge number of sweet and savory pastries from puff pastry. For example, I like to make triangles and a variety of puff pastries from this dough. I'm just crazy about cottage cheese and raspberry puffs. Sometimes it seems to me that I can eat these puff pastries for breakfast, lunch and dinner.

Puff pastry puffs with cottage cheese and raspberries are very easy to prepare in a slow cooker, and their taste is simply excellent. My recipe for curd puffs with raspberries turns out very tasty, tender and aromatic. They can be consumed warm or cold. Personally, after cooking, I put them in the refrigerator for 2-3 hours. When the puff pastries cool, they taste like puff pastries with curd cream.

Ingredients for puff pastries with cottage cheese and raspberries

1. Puff pastry – 1 plate
2. Raspberries – 70 grams
3. Cottage cheese – 300 grams
4. Granulated sugar – 2.5 tablespoons
5. Egg – 2 pieces
6. Vanillin – 1 pinch

How to cook puff pastry in a slow cooker from puff pastry with cottage cheese and raspberries

Let's start preparing puff pastries with cottage cheese and raspberries. First of all, we will need to prepare a very tasty and sweet filling. In a deep plate we mix cottage cheese, one chicken egg and granulated sugar. When I prepare puff pastries, I use paste-like cottage cheese for their preparation. And if I only have grainy cottage cheese in the refrigerator, then I grind it in a blender.

We add vanillin and raspberries to the resulting curd mass. If you are going to use frozen raspberries, you will need to defrost them first.

Take one piece of puff pastry. In my recipe I use yeast-free dough. I divide the dough into four equal parts. Roll out each piece of dough into a rectangle shape. On one half of the dough, we make many small cuts with a sharp knife. Brush the edges of the dough with beaten egg.

We spread the curd-raspberry filling onto the part of the dough that has no cuts.

We form a puff pastry.

Brush the puff pastries with cottage cheese and raspberries with beaten egg. This must be done so that the puff pastries acquire a golden color. Place a couple of layers in a pan. Bake them on the “Baking” mode for about 80 minutes.

You can turn them over 10-15 minutes before cooking. But this should only be done if the puff pastries on top are not baked well. Bon appetit!

Lately, I have become a big fan of puff pastry. After all, such dough can be bought in almost every store, and baked goods from it always turn out very tasty and interesting in taste.

I cook puff pastries (with jam) when I don’t have time to prepare a dish that takes a long time to cook. They cook very quickly, and they taste crumbly, tasty, aromatic, and very tender. My whole family just loves them. I hope you enjoy it too.

Puff pastries in a slow cooker: recipe

Ingredients:

Puff pastry (yeast-free) – 250 grams

Jam (thick or jam) - to taste

Chicken egg – 1 piece

Sugar - for sprinkling

Cooking method:

1. Take a plate of puff pastry without yeast and defrost it in the microwave. There is no need to defrost the dough too much to prevent the edges from drying out. Then divide the dough into 4 parts. You should end up with 4 even squares.

2. Each square must be thinly rolled into stripes. There is no need to roll out the dough too thin. To do this, the dough needs to be rolled out in one direction only. If your strip is uneven, then the unevenness must be cut off with a knife.

3. Spread jam or jam on one half of the dough. It is better not to use jam that is too liquid. The jam should be thick. If you use liquid jam, your puff pastries will leak a lot.

4. Press the dough on all sides with a fork. And in the middle of the dough you need to make several cuts. There should be about 3-4 of them.

5. Break one chicken egg and beat it with a whisk.

6.Then each puff pastry needs to be greased with an egg, and then sprinkled with sugar. Place the puff pastries in the multicooker and bake them on the “Baking” setting for 50-60 minutes.

Puff pastry is an opportunity to make delicious pastries. Today I suggest you prepare puff pastries in a slow cooker. The filling for these pies can be varied, any berries or fruits. I like these pies because they cook quickly, they have a juicy filling inside, and the dough is soft, soaked in berry juices.

Ingredients:

• puff pastry yeast – 1 package (4 layers)
• banana – 1 piece
• fresh raspberries – 1 cup
• sugar - to taste
• vanilla sugar – 10 g
• lemon juice – 1 tbsp. l.

Puff pastries in a slow cooker:

Cut the banana into slices and sprinkle with lemon juice. Wash the raspberries and dry them on a napkin.

Cut the layers of puff pastry (previously defrosted) in half, roll out a little, put a few raspberries in the middle, sprinkle with vanilla sugar to taste.

Place a few banana slices on top of the raspberries and sprinkle with sugar.

Seal the edges of the envelopes and seal the edges. Transfer the envelopes to the multicooker, turn on the “baking” or “casserole” mode. I cooked the envelopes in a multicooker - pressure cooker in the “casserole” mode for 5-6 minutes on each side.

Cook with the lid closed. Turn the envelopes over with a spatula.

When ready to remove from the slow cooker onto a plate and serve, sprinkle with powdered sugar if desired.

Baking puff pastry pies in a slow cooker is not much different from baking in the oven. When using a miracle saucepan, the dough bakes faster and does not crumble. The pie discussed in this recipe turns out tasty and juicy. Perfect as a hearty main course for lunch, or a snack for tea for breakfast, or an afternoon snack. So, we prepare a meat pie from puff pastry in a slow cooker, see below for the recipe with photos step by step. You will definitely succeed!

See also how to cook deliciously in the oven, an excellent simple recipe.

Ingredients:

• Ready puff pastry – 300 g
• Minced meat – 300 g
• Leek – 100 g
• 2 eggs
• Spoon of sunflower oil

How to cook puff pastry pie with meat in a slow cooker. Here's a step-by-step recipe with photos.

Initially, you need to defrost the dough (whether it is yeast or not is at your discretion). Once defrosted, we begin the process of preparing the filling and forming the pie.

Take the leek, wash it, remove the greens (we will only use the stem), finely chop it. Place the minced meat in a cup, add chopped onion, salt, one egg and the white of the second egg. Leave the yolk, we will need it later.

Mix the minced meat vigorously and beat well.

Cut the dough into 3 equal horizontal ribbons.

Place minced meat in the middle of each strip.

We pinch the sides and top of each strip well. You get long, plump sausages.

Grease the multicooker bowl with a little oil (it’s convenient to use a pastry brush for this). We lay out the sausages in a circle, starting from the edge to the middle, in the form of a spiral.

Beat the remaining yolk and brush the surface of the pie with it.

Close the lid and set the “bread/baking” program for 1 hour, after 30 minutes open the lid, place a wire rack on top, turn the bowl over - the cake falls out onto the wire rack. Turn it over and put it back into the bowl.

Continue baking on the selected program for the remaining time. As soon as the beep sounds, the cake is ready. Let it sit for 10 minutes, and only then remove it from the bowl. Place the cake on a paper towel to dry it a little.

If you are in a hurry, but want to please your family, it is best to prepare a layer cake, and to make the process even faster, you should use a slow cooker.

This option will save you both when unexpected guests appear on the doorstep, and when you just want a tasty and satisfying dinner.

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Layer pie in a slow cooker (with chicken fillet and potatoes)

Let's start preparing the layer cake in the Redmond multicooker.

Ingredients:

• 300 chicken fillet.
• 4 potatoes.
• Half a kilo of puff pastry.
• 150 grams of hard cheese.
• Dill, parsley.
• Green onions.
• Spices.
• Vegetable oil.

Cooking process:

Divide the dough in half, roll out most of it and place it in the multicooker bowl, which has been previously greased with oil. Don't forget that you need to form the sides.

Peel the potatoes, cut them into strips or circles, place them on the dough, add salt and pepper. Wash and cut the chicken fillet, place it on the potatoes, and also add salt and pepper.

Wash the greens, dry them a little and chop them, put them on the chicken. Grate the cheese and add the ingredients to make it juicier; you can combine the cheese with 2-3 tablespoons of mayonnaise or cream and an egg. Pour over the pie.

Roll out a smaller part of the dough and place it on top of the food, pinch the edges, make punctures in the sheet (with a fork or knife) so that steam can escape.

Select the “baking” program and cook our layer cake in the Redmond multicooker for 40 minutes. Let it sit for 5-10 minutes after the beep and, turning it over, brown it for another 20 minutes.

Let the finished pie rest and brew for 15-20, take it out onto a dish and cut into portions.

Layered pie in a slow cooker from ready-made dough
stuffed with ham and zucchini

This layer cake is very easy to make, and in the summer it’s also cheap - since the zucchini is fresh, domestic.

Required:

• 1 pack of store-bought puff pastry
• 1-2 zucchini squash
• 200 g ham (or to taste)
• one egg
• a couple of spoons of sour cream
• salt to taste
• a couple of tablespoons of flour for rolling out the dough

How to cook:

1. Defrost the dough, after which it can be easily rolled out into a layer. Divide the dough into two unequal parts, the larger one should form a circle for the bottom of the bowl with sides. Place the bottom and sides in a bowl greased with vegetable oil.

2. Cut the washed zucchini into thin rounds, finely chop the ham or grate it. Place the zucchini in a layer on the dough.

3. Lightly whisk the egg with sour cream and salt, and pour this mixture over the zucchini in the bowl.

4. Place the ham on top, distributing it in the pie.

5. Make a smaller circle from the second part of the dough and cover the pie with this lid. Connect the edges (pinch with a pigtail along the edge).

6. Cook in baking mode with the lid closed for 1 hour. Then take it out, cool it, turn it over and put it back. Cook again in the same mode for 30-40 minutes. This is necessary for the pie to bake and brown on both sides.

Cool and you can serve!

Layer pie with cottage cheese in a slow cooker

An interesting version of the pie with cottage cheese made from puff pastry.

We take store-bought dough, if we have a 500 g pack and two sheets of dough, then it will take one sheet for 250 g.

Cottage cheese - private, or farm or curd mixture - in general, what you bought - 300 gr. One egg, a couple of spoons of sugar. The amount of sugar depends on your taste and the sweetness or sourness of the cottage cheese. For example, if you take ready-made curd mass, then you don’t have to take sugar at all - there is already more than enough of it inside.

Preparation:

• Mix cottage cheese with egg and sugar. Roll out the dough, and placing a multi bowl on top, cut it to fit the bottom.
• If you now roll out the dough thinner, you will just get the bottom of the pie and small sides. Next comes the curd mixture, and on top you can make a lid or decoration from the leftover dough.
• The pie is baked in the “baking” mode for 40-60 minutes.