Puff Pastry with Apples


2 cups flour
250 g/9 oz butter
1 egg
1/4 tsp salt
3/4 cups water
1/4 lemon or a little bit of dissolved lemon acid

1 kg/2 lb 4 oz apples
1 1/2 cups sugar

Make the dough according to instructions of the “Puff Pastry” recipe. Roll the dough to 1/2 cm (1/5 in) thickness as long as the sheet on which it will be baked. Cut the dough into the strips of 7-8 cm (~3 in), put on a lightly moistened sheet, brush strips with beaten egg and decorate with drawings using a fork or a tip of a knife. Bake in a preheated oven 20-25 minutes. Baked pastry should be 4-5 cm (~2 in) thick. Make apple filling following the recipe “Apple Stuffing“. Cut baked strips of pastry along into two layers. Put some apple filing on top of the bottom layer, smooth the top of the filling and cover with the top layer of the pastry. Cut each pastry into servings, sprinkle with powdered sugar and transfer onto a plate covered with paper napkin.

Quick Puff Pastry


500 g/1 lb 2 oz flour
300 g/11 oz butter
1 egg
4/5 cups water
1/2 tsp salt
1 tsp lemon juice or vinegar

Sift flour, add cut into small pieces butter, and chop everything with a knife. Make a well in the flour mixed with butter and pour into this well water mixed with salt, egg, lemon juice or vinegar and mix the dough. Roll the dough into a ball, cover it with a towel and leave in a cool place for 30-40 minutes. Roll the dough out and use it to bake vatrushki, pirozhki, cookies.

Pirozhki from Puff Pastry

Prepare puff pastry as indicated in “Puff Pastry” recipe, roll it out in a shape of rectangle approximately 1/2 cm (1/5 in) thick. Cut out circles with a glass or a cookie cutter.










Moisten circles of dough with water and put a ball of filling in the middle.










Cover the filling with another circle of dough.










Press around the filling with hands or smaller cutting shape.











Transfer pirozhki to a baking sheet moistened with water, brush tops with beaten egg and bake in a preheated oven 10-15 minutes.

Puff Pastry


500 g/1 lb 2 oz flour
400 g/14 oz butter
1/2 lemon
1/2 cup water
1 tsp salt

Take half of the sifted flour, mix it with butter and roll it out into a square 1 1/2 – 2 cm (o.6 – 0.8 in), transfer to a plate and keep in cool place. Add 1/2 cup of water and juice of 1/2 lemon to the remaining flour, add salt and make a dough.









Roll the dough into a ball, cover it with a towel and let it stand 20-30 minutes, then roll this dough out into a rectangle twice as wide and slightly longer then the square of the dough with butter.

Put prepared dough with butter in the middle of the rolled out dough, wrap the sides around the butter dough and pinch the seams together. This way the dough with the butter ends up enclosed in an “envelope”.









Sprinkle a table with flour and roll the dough out into a rectangle approximately 20-25 cm (8-10 in) wide and 1 cm (0.4 in) thick. Fold the dough twice to get 4 layers, transfer to a baking sheet and put into a cold place for 30-40 minutes.










Roll chilled dough out and again fold twice and let it cool. Repeat this operation one more time. After final cooling roll out the dough and make pies or pirozhki. Cuts of the dough should not be kneaded, instead just put them together, let it cool and roll out again.