Envelopes made of yeast puff pastry with a simple filling

Flavorful puff envelopes are quick to prepare. I propose to prepare airy puff envelopes with ham and cheese. This treat will appeal to both adults and children. It is very convenient to take with you on the road, on a picnic, etc. They prepare very quickly!

Natalia Vasilenko

The author of the recipe

Envelopes of yeast puff pastry with a simple filling

Watch the video

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Composition / ingredients

servings:

Ready-made puff pastry

500

Ham

150

Hard cheese

150

Eggs (Egg yolks)

Sesame

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 11 g

Fats 43 % 23 g

Carbohydrates 37 % 20 g

328 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare all the ingredients. In this recipe, you can use both yeast and yeast-free puff pastry, but when using yeast dough, the envelopes will turn out to be more airy.
Step 2:
Defrost the dough and cut into 8 squares. Cut the ham into small cubes, rub the cheese on a coarse grater. Roll out each square of dough a little with a rolling pin, put the filling in the middle of the square, ham first, cheese on top.
Step 3:
Fold the edges of the dough into an envelope and pinch well. Separate the whites from the yolks (in the recipe we will need only the yolks). Beat the yolks with a fork and apply with a culinary brush on the envelopes.
Step 4:
In order for the envelopes to rise evenly, make several punctures with a fork. Sprinkle sesame seeds on top of the envelopes and send them to a preheated 180 degree oven until browning (for 25-30 minutes). Ready-made puff envelopes are used both hot and cold.
Step 5:
Puff envelopes with ham and cheese are ready! For a more detailed recipe, see the video. Enjoy your meal!

Puff pastry — dough used in baking puff pastry, buns, samsa, and other culinary products — puffs. A characteristic feature of puff pastry is that its main component is oil (animal or vegetable), which is almost as much by weight as flour. Puff pastry in the professional language of cooks can be called the dough itself.Puff pastry can be yeast, soda or unleavened. In any case, the main component of such a dough, in addition to flour, are different types of animal and vegetable fats (usually butter, less often margarine based on vegetable oil). Due to the content of individual layers of fat, which ceases to be liquid at room temperature at 20 ° C, and the layering of the dough is achieved. Pastry on puff pastry is very tasty, and I hope you like my recipe.