Quick cakes with puff pastry – Italian Cuisine

Quick cakes with puff pastry

With the puff pastry it is possible to quickly and easily prepare different desserts, from the strudel to the millefeuille in its tasty variations

Puff pastry is an always useful ingredient in the kitchen: the roll that is left in the pantry is a unique resource, which can be transformed indifferently into tasty sweet or savory dishes. Puff pastry, for example, is perfect for saving your dessert or giving a touch of taste to your breakfast. The Easy recipes for making quick pies with puff pastry they are many, from the classic strudel to apples to the delicious mascarpone-Nutella paired, up to the cake with ricotta and pears and the Tarte Tatin. Here are three, to be prepared quickly to amaze your guests without going crazy in the kitchen.

Mascarpone millefeuille and Nutella

There a thousand leaves is a cake that lends itself very well to the exercise of your culinary imagination. Next to the classic version with pastry cream there are many other details, from hazelnut and white chocolate to the one with the mango cream. A very tasty variation includes mascarpone and Nutella ingredients: you need 250 grams of the sweet Lombard cheese, three tablespoons of the most famous hazelnut cream in the world and two of condensed milk, in addition to 300 milliliters of cream and two rolls of rectangular puff pastry. Prepare mascarpone cream mixing the cheese and condensed milk, adding whipped cream to make the mixture homogeneous. Then spread the puff pastry in three rectangles, bucherellatela and cook in a ventilated oven at 180200 ° for about 15 minutes. When it has cooled, you can compose the layers of the millefeuille, starting from the Nutella, melted in a bain-marie. Alternate Nutella, mascarpone cream and puff pastry three times, remembering to sprinkle the last layer with icing sugar and chopped hazelnuts.

Apple strudel with puff pastry

The strudel it is typical of the Trentino Alto Adige and the Austrian Tyrol, even its origins are oriental, given that it comes from baklava, a sweet common in Turkey and the Balkans. The original version includes a special pasta, the crazy pasta, but for a quick recipe a roll of puff pastry is also fine. Cut a pound of peeled apples into thin slices, then fry 75 grams of breadcrumbs in 50 of butter, which will be distributed on the pasta. In a separate bowl go mix the apples with 50 grams of sugar, 25 of raisins, a touch of cinnamon and lemon peel. Put this mixture on the breadcrumbs layer, roll it and brush it with beaten egg, before putting it in a baking pan lined with parchment paper at 200 ° C for about half an hour.

Browse with Maddalena pasta

The puff pastry is so versatile that you can stuff it … with another pasta. Try to believe the pastry recipe with Maddalena pasta and berries: two discs of puff pastry of 250 grams each, 150 grams of flour, 140 of wild strawberries, 100 of raspberries and 50 of blackberries as well as granulated sugar (130 grams), butter (50 grams) and four eggs (of which three without egg white). There Maddalena pasta it is obtained by mounting a whole egg and two egg yolks with the granulated sugar, gradually incorporating the flour and finally the melted butter, until you get a soft mixture. On the discs of dough rolled with the egg yolk with a brush, then sprinkle the halves with the berries, covered by the Maddalena pasta and close in half-moon shape, pushing on the edges to seal. After a quick brushing on the outside and various cuts on the surface to let the air out during cooking, you can put it in the oven at 160 ° for 45 minutes.

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