Puff pastries with cream are a delicacy from childhood. Cooks value puff pastry tubes for the large number of fillings that can be used. Once you learn how to cook them, you can experiment with different flavors and develop your creativity.

When making straws, ready-made puff pastry purchased in a store is often used. You can knead it at home, it is not as difficult as is commonly believed. Try once and prepare dough in reserve.

Recipe composition for puff pastry:

• wheat flour – 0.5 kg;
• butter or margarine – 250 g;
• egg – 1 pc.;
• water – 150 ml (2/3 tbsp.);
• citric acid – ¼ tsp;
• salt – ½ tsp.

There are recipes in which alcohol is added in certain proportions to improve the plasticity of the dough. However, it is preferable to do without it!

For filling:

• boiled condensed milk – 200 g;
• butter – 100 g;
• walnuts - to taste;
• powdered sugar for dusting.

Cooking method:

1. Prepare the oil. Mash it well, or chop it into fine crumbs with a knife. Add 3 tbsp. spoons of flour to remove excess moisture and mix thoroughly. Form a rectangle from the resulting mass and cool.
2. Mix warm water and egg, beat lightly. Add salt and citric acid.
3. Take a deep bowl, add 2/3 of the sifted flour and gradually add liquid. Knead an elastic, not very tight dough, adding more flour if necessary. When it stops sticking to your fingers, form a ball. Sprinkle with flour and leave for 30-40 minutes to allow the gluten to swell, which makes the puff pastry elastic.
4. Dust the surface with flour before cooking. Roll out the rested dough into a 1 cm thick square, slightly thinner at the edges.
5. Place the cooled butter mixture in the middle. Cover it with dough on four sides, sides, top and bottom.
6. Carefully, so as not to break the integrity, roll out to a centimeter thickness. Fold into quarters and roll out again. Fold again in four layers and place in the cold for half an hour.
7. After rolling, repeat 3-4 more times, cooling the dough each time. The result will be multi-layered.
8. We form cake tubes. Separate the required amount of dough and put the rest in the freezer. Roll out into a rectangle half a centimeter thick. Cut into strips 2 cm wide and wrap each strip around a steel pastry cone. If there is no ready-made form, you can make one from cardboard and wrap it in foil.
9. Preheat the oven to 250 degrees. Place the prepared tubes on a damp baking sheet or lined with parchment. Brush with beaten yolk. Bake for about a quarter of an hour. Separate the finished products from the molds and cool.
10. While the horns are cooling, the condensed milk is being prepared. Beat the butter into a thick mass, add boiled condensed milk. Chop the nuts and mix everything thoroughly.
11. Using a pastry bag, fill the tubes with the resulting cream. Sprinkle powdered sugar on top of the product.

Cakes with condensed milk go well with tea and coffee without sugar.

Cooking with custard

You can use custard to fill the puff pastry tubes. It is not as sweet as cream with condensed milk.

• prepared puff pastry – 300 g;
• milk – 0.5 l;
• sugar – 250 g (1 tbsp.);
• egg – 3 pcs.;
• flour – 6 tbsp. l.;
• butter – 200 g;
• vanilla sugar – 0.5 tsp.

Cooking method:

1. Defrost pre-prepared dough as described above or store-bought dough. Roll out, cut into strips and wrap around the molds and bake.
2. Prepare custard. Combine flour, sugar and vanilla. Add eggs beaten into a strong foam.
3. Boil the milk and slowly add the egg mixture, stirring constantly to prevent lumps from forming. Bring to a boil and simmer over low heat for 5 minutes until thickened.
4. Cool and combine with well-whipped butter.
5. Pour into a pastry bag and fill the tubes.

To boil milk, use a thick-bottomed pan, after rinsing it with cold water.

You can sprinkle the finished cones with powdered sugar or chocolate chips. They can easily replace the more labor-intensive Napoleon cake.

Cakes with berry filling

In summer, tubes with protein cream are perfectly replaced with fresh berries filling. The delicacy turns out to be light and sour.

• puff pastry – 250 g;
• strawberries, wild strawberries or raspberries – 0.5 kg;
• heavy cream – 1 tbsp;
• sugar – 0.5 tbsp;
• gelatin – 10 g.

1. Using the method described above, bake the straws.
2. The berry filling is easy to prepare. Grind the washed berries through a medium sieve. Combine with sugar and stir until it dissolves.
3. Whip well-chilled cream to a thick, stable foam.
4. Gently fold the cream into the berry mixture.
5. Dissolve gelatin in warm water. Stirring constantly, pour it into the berries with cream in a thin stream.
6. After 30 minutes, fill the tubes with filling, garnishing with whole berries.

In winter, fresh berries can be replaced with frozen ones. Place them in a sieve and wait until they melt to remove excess liquid.

Recipe with cheese

Cheese pies are tasty and healthy and are easy to prepare.

Recipe:

• puff pastry – 300 g;
• dark chocolate – 200 g;
• cream – 250 g.

1. Prepare the dough, form into tubes, bake until done.
2. Prepare chocolate cream. Pour heavy cream into a saucepan and bring to a boil. Be careful not to boil!
3. Grind the chocolate into crumbs, pour in hot cream to form a homogeneous mass.
4. When cool, cover with a lid or film and leave in the refrigerator for 5-6 hours.
5. Use a pastry bag to squeeze the ganache into tubes. Drizzle melted chocolate on top.

Puff pastries with such delicious fillings will always please and replace bulky cakes. They will take pride of place on every cook's table.

Puff pastry tubes with cream... It's like going back to childhood... Memories keep popping up in my memory, how always after kindergarten my mother and I went to the store and bought this cake, for some reason I preferred it, I even remember how much it cost - 22 kopecks! Oh, such nostalgia for those carefree times when the trees were so big, the world was so positive... and no worries about extra pounds. Tender, layered, rosy puff pastry tubes with delicious cream are a good reason to get together with friends over a cup of tea and remember a happy childhood. And for some reason I remember from childhood a recipe for bagels filled with various jams, which my mother loved to cook on Saturdays.

Cooking time: about 1 hour.

Ingredients for 18 pieces

• yeast-free puff pastry – 500 g
• yolk – 1 piece
• vegetable oil – ½ teaspoon

for cream:

• boiled condensed milk – 150 g
• butter – 150 g

Also:

• tubes (metal cones)

Recipe for making puff pastries with cream

1. 
   Defrost the yeast-free puff pastry. To prepare the tubes, it is better to take the dough in a layer of the greatest length. Cut the dough into long strips 1 centimeter wide. Puff pastry must be cut with a sharp knife.
2. 
   Lightly grease the tubes, or metal cones as they are called, with vegetable oil. If you do not have such tubes, then you can make them, as an alternative, from baking paper folded in several layers and rolled into a cone.
3. Wind the cut strips of puff pastry into a spiral onto the tube, starting from the narrow end and stepping back a little from the top, heading towards the wide one. You will get about 5-6 turns.
4. 
   Lightly beat the yolk with a fork and use a silicone brush to brush the surface of the dough rolled onto the tube. Place the tubes of dough on a baking sheet lined with baking paper, which is lightly sprinkled with cold water.
5. 
   Bake the rolls of rolled dough in an oven preheated to 200 degrees until the dough is browned, about 15-20 minutes, everything will depend on the performance of your oven.
6. 
   Remove the baked puff pastries from the oven, remove from the metal cones (they are very easy to remove), and let cool completely.
7. 
   This is the puff tube inside.
8. 
   While the puff pastry tubes are cooling, prepare the cream for the tubes. Place boiled condensed milk in a deep cup and add butter. Beat condensed milk with butter using a mixer until cream forms.
9. 
   Place the prepared cream into a pastry bag with a wide tip or into a pastry syringe, and fill the well-cooled puff pastry tubes with the cream. Place the puff pastry tubes with cream on a plate and place in the refrigerator for 30-50 minutes.

Some tips.

“What should I prepare for tea for my family and friends?” - if this question still bothers you, then you have come to exactly the right place! We offer several simple and relatively quick recipes for puff pastry, homemade or store-bought. Today you will learn how to make puff pastry rolls at home. We will talk about various filling options - sweet and snack, and together we will understand recipes and cooking.

Using ready-made puff pastry

It’s easy to buy ready-made puff pastry in the store. But not every housewife knows how to use it for its intended purpose. So, to make filled puff pastry tubes using store-bought dough, follow the step-by-step instructions:

• Remove the frozen dough from the package onto a floured table or cutting board;
• leave to thaw for 1-2 hours - the time depends on the relative temperature of the room; if it is higher, the dough will quickly become elastic, and this is the consistency needed for cooking;
• if you use yeast dough, it should rise a little;
• Roll out the layer with a rolling pin and form into tubes.

Then they are baked in the oven and stuffed with filling.

Tools

In order for even tubes of puff pastry to come out of the soft layer, you will need some confectionery tools. Namely, a culinary metal cone or cylinder.

If you don't have one on hand, you can make it yourself. To do this you will need a piece of thin cardboard and food foil. Cut out blanks for a cone or cylinder from cardboard. Fold them in the correct shape and wrap them with pieces of food foil so that the blanks hold on.

Homemade puff pastry recipe

The classic version of making puff pastry at home does not involve the use of sugar. The dough is made not sweet, but unleavened. It is very important for him to take only the highest quality wheat flour. It is determined by the “strength of gluten.” If you are not sure about the type of flour, you should add a little potato starch to it. One tablespoon of starch per 0.5 kg of wheat flour can increase the water absorption function, for which gluten is responsible.

So, for the homemade puff pastry recipe you will need:

• 600 grams of wheat flour (+ 50 g for butter cake);
• 200 ml water;
• 400 grams of butter (solid, but not ice cream);
• one chicken egg;
• a couple of pinches of coarse salt;
• citric acid on the tip of a knife.

How to cook:

1. The dough is kneaded from water, eggs, salt, citric acid and flour. It should be soft, elastic and uniform.
2. Roll out the dough into a layer no more than 1 cm thick.
3. Make a flat cake from the butter by hand and bread it in flour. Place in the center of the dough. A book covers its edges.
4. Begin rolling out the dough to its original thickness. Cover it again with a book and roll it out. There should be 7-8 such folds and rolls. The dough is ready for further shaping.

This dough recipe (or a store-bought version) will be needed to make sweet and snack tubes.

Sweet straws recipe

What products are needed:

• half a kilo of puff pastry;
• three chicken eggs;
• a pinch of salt;
• a couple of pinches of vanilla powder;
• a glass of sugar;
• citric acid on the tip of a knife;
• 60 ml boiled water.

Recipe for puff pastry rolls:

1. The recipe uses ready-made dough - homemade or store-bought. Roll it out thinly and cut into strips about 1-2 cm wide. Wind it onto culinary cones or cylinders so that there is no space between the strips of dough (otherwise the cream will come out through them later when stuffing). Brush with beaten egg yolks and sprinkle with sugar. Bake in the oven until golden brown.
2. Almost the entire recipe is cream for puff pastry tubes. To prepare it, mix sugar and water in an enamel pan. Heat and cook until thickened and a golden caramel mass - syrup is obtained. At the same time, be sure to stir it.
3. Separately, in a tall container, mix egg whites with salt and vanilla. Start beating on mixer speed 1 until white. Then gradually add citric acid and beat at higher speed. You need to get a thick protein cream.
4. Pour sugar syrup into the cream at first speed of the mixer in a thin stream. This is how the proteins are brewed and a complete protein cream for straws is formed.
5. Place the cream in a pastry bag and fill the tubes with it.

Sweet filling options

Sweet cream for puff pastry tubes can be prepared according to another recipe:

• non-custard version - a whipped mixture of boiled condensed milk with sugar and soft butter (fat content 82%);
• custard - grind four egg yolks with 200 grams of sugar and 2 tbsp. tablespoons of wheat flour, add 0.5 liters of milk and cook the mixture until thickened, stirring with a whisk.

You can add more products to both of these cream recipes to make the finished dessert (puff pastry tubes with filling) more original and interesting.

Pumpkin Buttercream Rolls Recipe

What products are needed:

• 0.5 dough (puff pastry);
• 200 grams of pumpkin;
• 150 grams of sugar;
• 50 ml cream 33% fat;
• a pinch of vanillin;
• one egg;
• for decoration, almond petals or confectionery crumbs.

• prepare the dough and make tube-shaped pieces, brush them with beaten egg and sprinkle with sugar (or powder), place on a baking sheet or wire rack and place in the oven at 180-200 °C for 10-15 minutes;

• During this time, peel and grind the pumpkin into puree, mix with sugar and vanillin, cook until a homogeneous sweet mass - jam;
• Separately, whip the cream into a thick mixture and add to the cooled jam;

• stir with upward movements so that the splendor of the mass does not fall off;

• remove the rosy tubes from the oven and sprinkle them with almond petals or confectionery crumbs, let the baked goods cool, and then remove them from the cone blanks;
• Place the pumpkin cream in a pastry bag and fill the tubes with it.

Pumpkin cream can be made gelled using gelatin or agar-agar. If the first option is taken, then gelatin must be mixed with water until it swells, and then heated, but not to a boil. Stir into hot pumpkin mixture before adding cream.

Agar-agar is not afraid of high temperatures, so it can be added at the beginning of cooking pumpkin jam. The binding properties of this substance will only improve.

Additional ingredients for sweet rolls

To make sweet puff pastry tubes more appetizing, it is recommended to add the following additional ingredients to the filling:

• vanillin;
• anise;
• citrus fruit zest;
• dried fruits;
• cinnamon;
• ginger;
• nutmeg;
• nut crumbs;
• cardamom;
• sesame seeds;
• sunflower seeds;
• cloves

And sesame seeds or chopped nuts are used not only in the cream, but also for sprinkling the tubes themselves before baking.

Snack rolls

Since the recipes use unsweetened dough (remember that no sugar or other sweet ingredients were used in its preparation), puff pastries are perfect for a snack dish.

What products are needed:

• 0.5 kg puff pastry;
• 300 g minced chicken;
• onion head;
• 20 ml sunflower oil;
• fresh tomato (or 50 grams of sun-dried tomatoes);
• 30 grams of mayonnaise sauce;
• 1 tsp. wheat flour;
• salt to taste;
• 20 grams of hard cheese;
• a pinch of dry herbs;
• yolk from a chicken egg.

How to cook:

1. Start preparing puff pastry rolls. Roll out the layer and cut into thin strips, you can use a relief knife. Wrap strips of dough onto special pieces and brush with yolk. Place in the oven on a baking sheet at 180°C and bake until golden brown.
2. Finely chop the onion and fry along with the minced chicken in sunflower oil. Add chopped tomato, salt and dry herbs.
3. Mix mayonnaise sauce with grated cheese and flour - season the minced chicken with this mixture. Stir.
4. Stuff the still hot tubes tightly with minced meat and place back in the oven for 5-10 minutes.

Tubes of puff pastry cheese look more appetizing if a golden brown crust has formed on top of the filling.

Savory filling options

Snack rolls from puff pastry can be made almost with any filling:

• finely chopped smoked-boiled bacon with fresh herbs and hard cheese;
• salad of crab sticks (or boiled squid) with rice, green onions, egg and unsweetened processed cheese;
• fresh vegetables (chinese cabbage, cucumber, radish, sweet pepper), cut into strips and seasoned with sauce.

You can also make puff pastry rolls with salmon. To do this, take: lightly salted fish, cottage cheese (unsweetened), fresh herbs (for example, spinach) and pieces of baked egg.

In addition to these options, you can count a couple dozen more recipes for filling for a snack dish. One of the great options is puff pastry rolls with mushrooms. Take fresh boiled mushrooms, fried champignons with chicken and cheese or pickled mushrooms (for example, honey mushrooms), additional ingredients as desired.

Snack puff rolls - choice of spices

Spices for the filling of snack tubes are also selected according to individual taste. There may be the following options:

• dried or fresh herbs;
• sesame seeds;
• ground pepper (or a mixture of peppers);
• turmeric;
• star anise or something else.

Now you know how to prepare straws at home.

Probably each of us has tried puff pastries with protein cream at least once in our lives. Today we offer you a recipe thanks to which you can prepare puff pastries at home. The recipe is extremely simple and preparation will not take you much time, but the result will be simply amazing!

• To prepare the dish we will need:
• Ready puff pastry - 2 sheets
• Egg yolk - 1 pc. (for lubrication)
• For cream:
• White of 2 eggs
• Water - half a glass
• Sugar - 1 glass
• Vanilla sugar
• Lemon juice - 2 teaspoons
• Salt - a pinch

Recipe for making puff pastries with protein cream

To form layered tubes we will need cones. If you don’t have special cones, you can easily make them from regular baking paper. The cones must be dense so that they do not flatten later under the weight of the dough.

Thaw the finished puff pastry, roll it out a little and cut into strips.

We begin to form tubes. To do this, starting from the base, we roll the dough so that each next row slightly covers the previous one. Since I wanted to make large puff pastry tubes, I molded 2 strips of dough together and wrapped them around them. We place the finished tubes on a baking sheet; it can be greased with butter for reliability. It is better to lay out the tubes so that the place where you form the dough is directed towards the baking sheet.

Separate the yolk from the white. Place the yolk in a bowl, add a little water, mix. We thoroughly grease our tubes with yolk and place them in a preheated oven at 180 degrees until golden brown.

Prepare protein custard. To do this, separate the yolks from the whites of 2 eggs. Add a pinch of salt to the whites and beat at high speed until stable peaks appear.

Pour half a glass of water into a saucepan, add a glass of sugar and 2 teaspoons of lemon juice. Place on the fire, bring to a boil and cook the syrup until it forms a soft ball.

The test for a soft ball is carried out as follows: take a small container with cold water, into which we drop a little syrup. The syrup will form a drop at the bottom of the container. This drop should be easily crushed with your fingers. This means that the syrup is ready and can be removed from the stove.

Without ceasing to beat the whites, pour our syrup into them. Beat the egg white custard until peaks form and hold their shape. The cream is ready.

• Roll out each dough plate into a rectangle 30 cm long and cut them into long strips 3 cm thick. Cut out as many triangles from pastry paper as there are dough strips. Roll all the triangles into cornet bags, wrap each of them, starting from the narrow end, with prepared strips (1 cornet = 1 strip of dough).
• Place the pieces seam side down on a baking sheet, brush each with beaten egg yolk and bake everything at 180 degrees for about 20-25 minutes. To prepare the protein cream, you need to pour water into a saucepan, add sugar and heat the mixture to 118 degrees - the temperature can be measured with a special thermometer. If there is no such thermometer, you need to drop a little syrup into cold water - if a ball immediately forms in the water, then the syrup has reached the desired temperature.
• With a pinch of citric acid, beat the whites separated from the yolks until they form a strong foam. At maximum mixer speed, pour the resulting syrup into the whites and beat the mixture until it cools. Fill a pastry bag with the resulting cream and carefully fill all the baked tubes with it. Decorate the prepared puff pastry tubes with cream with powdered sugar and place on a serving plate.