my delicious portioned boats are suitable for holidays and family dinners... my motto is fast, simple, delicious!!!
we will need...
potatoes - 1 kg.
meat (any!!!) - 400 gr.
onion - 1 large
pickled cucumbers - 3-4 pcs (small)
puff pastry - 500 gr. (I had ready-made yeast dough, cut into squares...)
egg - 1 pc. (grease the boats)
hard cheese - 50 g (for sprinkling boats, but you can do without it)
1. boil the potatoes and make mashed potatoes, the same as you usually make for the family
2. Cut the meat into pieces (I have pork, the shoulder part, not lean.) Cut the onion into half rings and fry everything as follows... meat over high heat, stirring for 3 minutes, then add the onion, mix, reduce the gas and simmer under the lid for more 10 minutes... then open the lid and lightly evaporate the juice over medium heat for another 4 minutes. turn it off!
3. Cut the cucumbers into half rings or strips (if large). Only pickled or barrel cucumbers (pickled, store-bought cucumbers smell very strongly of vinegar..), if you have more cucumbers, add them, you won’t regret it!
4. Divide the defrosted dough into 4 parts (each layer, I had 2 of them, it turned out to be 8 boats), roll it out, the resulting rectangle is three times larger than our 1/4. The edges of the rolled out dough are slightly thinner than the middle.
5. Place two or three tablespoons (heaped) of the prepared puree in the center... fried meat and chopped cucumbers in the center. We make longitudinal cuts on the sides.
6. Now we wrap each side in turn, so that the cut is in the center.
7. Give our product a boat shape and pinch the sides.
8. Place on a baking sheet, I don’t have much space on the pan and I lined each boat with baking paper. grease the boats with beaten chicken egg, you can pour a little inside, and lightly cover the center with grated cheese.
9. Place in the oven preheated to 180 degrees... let it brown, since all the ingredients are already ready, 25 minutes will be enough...
If suddenly there is no ricotta in a nearby store, replace it with homogeneous cottage cheese. Only in this case you will need a little more sugar. Taste the filling before placing it on the dough and adjust it to your liking. These puff pastries can be made with peaches and nectarines - it will be delicious in any case.
Add sugar and vanilla sugar to the ricotta and mix thoroughly.
Peel the peaches (nectarines), divide them into halves and cut each half into thin slices.
Roll out the dough to approximately 3-4mm thick. I have this long layer, which I rolled into a rectangle. Cut the dough into squares. I got 6 squares of approximately 12cm each. The pieces on the right were useful for simple “triangles” with cheese.
Cut each square into an L-shape (without cutting through the dough all the way in the upper left corner and lower right corner).
We form a puff pastry. To do this, the lower left corner is bent upward.
And the upper right corner bends downwards.
This is how it turns out.
We place all our preparations on a baking sheet covered with baking paper, a silicone mat, or, in the absence of either one, on a baking sheet with a “French shirt”. A French shirt is made like this: a mold or baking sheet is greased with oil, sprinkled with flour, and excess flour is shaken off. We grease the edges of our blanks with milk.
We pierce the centers with a fork and also grease them with milk.
Place ricotta in each dough.
Place peach slices or nectarines on top and sprinkle with cinnamon. If your fruit is sour, sprinkle additional granulated sugar on top.
If you can’t figure out what to do for tea, then bake some quick puff pastries with peaches. They turn out simply excellent, and it will take you a minimum of time and effort. Usually such a delicacy turns out to be light, airy, and tender. The filling of fresh fruit slices gives not only its wonderful sweetness, but also unexpected notes. After all, as a rule, we are accustomed to baking with jams and preserves. This unsurpassed delicacy, which is also decorated in a very non-standard way, is perfect for family tea parties and friendly gatherings. Everyone will certainly appreciate such an original dessert.
Cooking time – 25 minutes.
Number of servings – 4.
Ingredients
To bake delicious and quick puff pastries, you don’t need to use a large list of products. The set of necessary ingredients in this case is simply simple and very small. These are the components of this delicate dessert:
- peaches – 2 pcs.;
- ready-made puff pastry – 1 layer;
- powdered sugar - to taste;
- flour - for sprinkling.
How to bake quick puff pastries with peaches
Baking delicious puff pastries with slices of fresh peaches yourself in a minimum amount of time is not at all as difficult as you might think at first glance. In fact, this recipe is simply simple and can easily replenish the piggy bank of novice housewives. After all, as you can see for yourself, the set of ingredients is minimal, so there will be no problems with baking. Moreover, this variation of the dessert is attractive because you can use not only peaches as a filling. Original bow puffs will be good with any juicy fruit: pears, plums, apples, etc.
- The very first thing you need to do is prepare all the necessary ingredients.
- When all the components are assembled, which is not difficult to do, you need to immediately start testing. The finished mass is removed from the factory packaging. The table should be lightly dusted with flour and the dough should be placed on the prepared work surface. It should be thoroughly rolled out with a rolling pin. You will need to cut the resulting workpiece into squares with a sharp knife. However, that's not all. Next, for each resulting square, you need to make cuts from each corner.
- Next, you should prepare the filling for our quick puff pastries from the prepared dough. The peaches will need to be washed and lightly blotted with napkins to remove any remaining drops of water. Then the fruits should be cleaned. Prepared peaches should be cut into medium-sized slices.
On a note! You shouldn’t cut the peaches very large - then the filling simply won’t cook through. But it is not recommended to make it too small. After all, puff pastries are especially tasty when they have a lot of filling.
- Place several peach slices on each prepared square of dough. Adjust the specific quantity according to your own preferences.
- Next comes the most difficult and responsible thing - the formation of puff-bows. You will need to pull the dough at the ends, which should then be pinched in the middle. All that remains is to transfer the preparations to a baking sheet covered with oiled parchment paper and send them to the oven for 20 minutes. The optimal baking temperature for puff pastries is 180 degrees.
- This is how delicious our nimble puffs turn out. Before serving, they should be sprinkled with powdered sugar. It will turn out very tasty!
Video recipe
For beginner cooks, a hint has been prepared in video instruction format:
Calories: Not specified
Cooking time: 60 min
I love pampering my children with delicious baked goods. They absorb it with some incredible cosmic speed, and this is the gratitude that every mother expects. But sometimes there is simply not enough time for confectionery delights, and then a can of canned fruit comes to the rescue, ready-made, stored just for such cases. Today it will be puff puffs made from puff pastry with the delicate taste of whipped egg whites. The cake turns out to be in the shape of a crown (all the petals look up), and the whites with powder resemble an airy snow feather bed that you want to eat immediately.
So, it will take about 30 minutes to prepare + time to defrost the dough (approximately 30-40 minutes). The recipe makes 8 pieces.
Ingredients:
- puff pastry – 2 sheets (8 squares slightly larger than the peach itself);
- canned peaches – 1 can (8 pcs);
- egg (white) – 1 piece;
- sugar – 4 tbsp (2 for whites, 2 for powder for sprinkling);
- lemon – 1 tsp;
- salt – ¼ tsp.
Recipe with photos step by step:
First you need to beat the whites. To do this, take a deep container in which it will be convenient to beat. Separate the white from the yolk and add a little salt. 
Take a mixer and beat until foamy.
A few secrets for whipping egg whites faster:
- it is better to choose glass, copper, metal dishes (in no case aluminum: when any acid is added to the protein, it reacts with the metal and the protein darkens);
- the dishes in which we beat must be absolutely dry and clean (low-grease), as well as the whisks on the mixer;
- the egg should be at room temperature;
- you need to beat at minimum speed, gradually turning it up more and more;
- instead of sugar, it is recommended to add powdered sugar, which can be made using a regular coffee grinder. 
In order for the whipped whites to become stable, add a little lemon juice to them, which can be replaced with vinegar. 
As soon as the whites have acquired the shape of soft peaks, without stopping whisking, add sugar (powdered sugar). After a few minutes we get the required smooth, dense and stable consistency. 
Take the defrosted puff pastry, cut out squares (they should be larger in area than peaches) and make cuts in the corners with a knife. 
Place the protein mass in the middle of the puff square (we make something like a pillow for the peach). 
Pour from the jar onto a sieve and let the syrup drain as much as possible. Place the peach on the egg white, inside side down. 
We lift the outer corners and pinch them in the center of the puff pastry, forming a flower. 
Next, we also pinch the remaining corners together. 
So pinch all the corners. 
Take a baking dish and moisten it with water. Place peaches in puff pastry in pan. Using a pastry syringe, pour a very small amount of whipped egg white into the open petals, but so that it does not come out (when baking, the egg white will rise and may burn, so you definitely shouldn’t overdo it).
Preheat the oven and bake the peach puffs for 15-20 minutes until golden brown. Baking temperature 200ºС. 
Peaches in puff pastry with whipped egg whites - ready!
Brew aromatic tea or coffee, sprinkle the puff pastry with powder and enjoy the sweet dish. 
Bon appetit! 
The recipe was prepared by Tatyana Volodina.
Frozen puff pastry is a lifesaver for housewives who, without much time, want to have delicious baked goods in the house. Many recipes for pies have been made from this dough. One of them is aromatic and sweet puff pies with peaches, with a juicy filling in a crispy dough.
We suggest baking puff pies with peaches from purchased frozen puff pastry without yeast.
You will need:
- puff pastry, package 500 g – 1 pc.
- vegetable oil for the baking sheet - 2 tbsp. spoons
- egg for greasing pies – 1 pc.
- sugar for sprinkling pies - 2 teaspoons
For filling:
- peaches – 2-3 pcs.
- sugar – 2 teaspoons
- brown sugar – 2 teaspoons
- salt - a pinch
- corn starch – 2 teaspoons
- lemon juice – ½ teaspoon
- ground cinnamon – ½ teaspoon
Cooking puff pastries with peaches
1. Remove the package of dough from the freezer to defrost.
2. To make the filling, toss finely chopped peaches with sugar, brown sugar, cornstarch, salt, cinnamon and lemon juice. Leave for 10 minutes.
3. Unwrap the thawed dough and roll it out thinner. Cut a thin layer of dough into squares.
4. Place a little peach filling on each square of dough, fold diagonally and shape into a triangular pie, squeezing out excess air. Press the crimped edges of the pies with a fork to prevent them from falling apart during baking.
5. Grease a baking tray with vegetable oil and line with baking paper. Place the pies on a prepared baking sheet, brush them with egg, sprinkle with sugar and make 3 cuts with a sharp knife.
Calories: Not specified
Cooking time: 60 min
I love pampering my children with delicious baked goods. They absorb it with some incredible cosmic speed, and this is the gratitude that every mother expects. But sometimes there is simply not enough time for confectionery delights, and then a can of canned fruit comes to the rescue, ready-made, stored just for such cases. Today it will be puff puffs made from puff pastry with the delicate taste of whipped egg whites. The cake turns out to be in the shape of a crown (all the petals look up), and the whites with powder resemble an airy snow feather bed that you want to eat immediately.
So, it will take about 30 minutes to prepare + time to defrost the dough (approximately 30-40 minutes). The recipe makes 8 pieces.
Ingredients:
- puff pastry – 2 sheets (8 squares slightly larger than the peach itself);
- canned peaches – 1 can (8 pcs);
- egg (white) – 1 piece;
- sugar – 4 tbsp (2 for whites, 2 for powder for sprinkling);
- lemon – 1 tsp;
- salt – ¼ tsp.
Recipe with photos step by step:
First you need to beat the whites. To do this, take a deep container in which it will be convenient to beat. Separate the white from the yolk and add a little salt. 
Take a mixer and beat until foamy.
A few secrets for whipping egg whites faster:
- it is better to choose glass, copper, metal dishes (in no case aluminum: when any acid is added to the protein, it reacts with the metal and the protein darkens);
- the dishes in which we beat must be absolutely dry and clean (low-grease), as well as the whisks on the mixer;
- the egg should be at room temperature;
- you need to beat at minimum speed, gradually turning it up more and more;
- instead of sugar, it is recommended to add powdered sugar, which can be made using a regular coffee grinder.
In order for the whipped whites to become stable, add a little lemon juice to them, which can be replaced with vinegar. 
As soon as the whites have acquired the shape of soft peaks, without stopping whisking, add sugar (powdered sugar). After a few minutes we get the required smooth, dense and stable consistency. 
Take the defrosted puff pastry, cut out squares (they should be larger in area than peaches) and make cuts in the corners with a knife. 
Place the protein mass in the middle of the puff square (we make something like a pillow for the peach). 
Pour from the jar onto a sieve and let the syrup drain as much as possible. Place the peach on the egg white, inside side down.
We lift the outer corners and pinch them in the center of the puff pastry, forming a flower. 
Next, we also pinch the remaining corners together.
So pinch all the corners.
Take a baking dish and moisten it with water. Place peaches in puff pastry in pan. Using a pastry syringe, pour a very small amount of whipped egg white into the open petals, but so that it does not come out (when baking, the egg white will rise and may burn, so you definitely shouldn’t overdo it).
Preheat the oven and bake the peach puffs for 15-20 minutes until golden brown. Baking temperature 200ºС.
Peaches in puff pastry with whipped egg whites - ready!
Brew aromatic tea or coffee, sprinkle the puff pastry with powder and enjoy the sweet dish. 
Bon appetit! 
The recipe was prepared by Tatyana Volodina.
A peach pie will turn out incredibly tasty, which can be baked according to any of the recipes proposed below. Fruits go well with shortbread, puff pastry or jellied pastry. The filling is supplemented with other fruits, cottage cheese, or open baked goods are made and filled with juicy slices.
How to make peach pie?
Making a delicious peach pie is no more difficult than making any other baked goods filled with fruit pieces. To make the perfect delicacy, peaches need to be prepared correctly and a good recipe must be followed.
- It's not difficult to make a pie with fresh peaches. The fruits are peeled and cut into slices.
- Canned fruits should be strained from the syrup and dried a little with paper napkins.
- Peaches are often complemented with other fruits; these fruits are ideally combined with plums, apricots, cherries and raspberries.
Peach Pie - Easy Recipe
A simple kefir peach pie is made from a basic jellied pastry that always turns out fluffy and soft. The delicacy rises perfectly during baking and has an incomparable taste. This recipe will help you bake the fastest peach pie and within half an hour please your family with a cup of tea.
Ingredients:
- kefir – 250 ml;
- eggs – 2 pcs.;
- sugar – 150 g;
- vanillin, baking powder;
- flour – 1.5 tbsp;
- peaches – 2 pcs.
Preparation
- Beat eggs with sugar and vanilla.
- Add kefir and baking powder.
- Add flour, knead into a smooth dough without lumps.
- Pour 2/3 of the dough into a greased 22cm pan.
- Peel the peaches, remove the pits and cut into slices.
- Place the fruit on top of the dough and pour the rest of the dough over it.
- Bake the peach pie for 40 minutes at 190.
As simple and hassle-free as jellied, with peaches. The base is prepared from just four ingredients, does not require long refrigeration, and the result is soft, crumbly and deliciously tasty. Peaches can be used fresh, canned, or even jam and wait.
Ingredients:
- soft butter – 150 g;
- sugar – 180 g;
- eggs – 2 pcs.;
- flour – 2 tbsp;
- peaches – 2 pcs.;
- baking powder, vanillin.
Preparation
- Wash the peaches, removing any lint from the skin.
- Grind butter with sugar, add eggs, baking powder, vanillin.
- Add flour, kneading into a thick, non-sticky dough.
- Distribute the dough in the baking form and raise the sides.
- Place peach slices into the preparation and bake for 25 minutes at 190.
Pie with peaches and cottage cheese
Delicious and juicy with peaches, everyone will definitely like it. The delicacy is prepared quickly, the golden brown crust and appetizing crumb come out perfect, thanks to the addition of corn flour. This baking option is also attractive because the treat does not go stale quickly and remains just as soft and fresh the next day.
Ingredients:
- butter – 50 g;
- cottage cheese – 200 g;
- sugar – 100 g;
- eggs – 2 pcs.;
- flour – 150 g;
- corn flour – 100 g;
- zest of one lemon;
- baking powder;
- peach or apricot jam – 150 g;
- peaches – 500 g;
- lemon juice – 1 tbsp. l.
Preparation
- Rub the jam through a sieve, separating the pulp from the syrup.
- Mix jam pulp, zest, butter. Beat until the mixture turns light.
- Add sugar, followed by cottage cheese, continuing to beat until smooth.
- Beat in the eggs one at a time, add baking powder.
- Add both types of flour and mix.
- Pour the dough into the mold, distribute the fruit slices, melting them.
- Bake the pie with cottage cheese and peaches for 45 minutes at 180.
- Mix the remaining jam syrup with lemon juice, heat and brush the cooled pie with it.
If you have a frozen batch of dough and half an hour of time, be sure to bake a layer pie with peaches. To make a delicacy you don’t need complex or inaccessible ingredients, and you don’t need to have any special skills to create this sweetness. Fruits go well with yeast dough; if desired, you can supplement the treat with nuts and spices: cinnamon, vanilla and cardamom.
Ingredients:
- puff pastry – 500 g;
- peaches – 2 pcs.;
- butter – 20 g;
- Brown sugar.
Preparation
- Thaw the workpiece; no need to roll it out.
- Grease the center with soft butter and sprinkle with brown sugar.
- Distribute peeled fruit slices.
- Bake the peach pie for 25 minutes at 200.
This deliciously tasty and incredibly juicy pie with peaches and plums turns out to be very unusual, thanks to the special technology of its production and serving. The surface of the delicacy comes out juicy, aromatic and caramelized. The perfect combination of peaches and plums makes this a truly festive treat.
Ingredients:
- eggs – 3 pcs.;
- sugar – 150 g;
- flour – 1.5 tbsp;
- baking powder;
- soft butter – 150 g;
- cane sugar – 50 g;
- plums – 4 pcs.;
- peaches – 2 pcs.
Preparation
- Beat eggs with sugar.
- Add baking powder and flour.
- Sprinkle brown sugar into the bottom of the greased pan.
- Arrange fruit slices.
- Pour the dough on top.
- Bake with peaches for 30 minutes at 190.
- Once completely cooled, remove the cake from the pan to a plate, fruit side up.
The delicacy looks very impressive and can be prepared according to the recipe described below. In this case, the peach filling for the pie is not baked, but gelled. The result is an excellent treat that is served cold - ideal for summer tea drinking. In winter, this pie is made from canned fruits.
Ingredients:
- shortbread dough – 500 g;
- peaches – 5-6 pcs.;
- peach jelly – 1 sachet;
- peach or apricot jam – 5 tbsp. l.
Preparation
- Distribute the dough in a mold with sides.
- Bake the “basket” for 20 minutes at 180.
- Cool the workpiece.
- Wash the peaches and cut into slices.
- Dilute the jelly according to the instructions on the package, reducing the amount of water by 1/3.
- Coat the bottom of the dough with jam, distribute fruit slices, and fill with jelly.
- Place the pie in the refrigerator and serve after 2 hours.
Peach sponge cake
A delicacy that can be prepared at any time of the year is a pie with canned peaches made from biscuit dough. The treat is prepared quickly, so it can be prepared often and not only for a family feast. The pie comes out very beautiful, which allows you to confidently serve it to guests during the celebration.
Ingredients:
- eggs – 4 pcs.;
- sugar – 200 g;
- flour – 2 tbsp;
- baking powder;
- peaches – 2 pcs.;
- starch.
Preparation
- Beat the whites with sugar until stiff.
- Carefully fold in the beaten yolks and flour with baking powder.
- Pour the dough into the mold.
- Cut the peaches and roll in starch.
- Place the slices over the dough.
- Bake for 50 minutes at 180. Do not open the oven for the first 30 minutes.
With peaches, the recipe for which is described below, is notable for its unusual preparation method. In this case, the filling will be not only fruit slices, but also curd cream, which will thicken during baking and become a deliciously delicate layer with a vanilla aroma.
Ingredients:
- flour – 300 g;
- sugar – 70 g;
- fresh yeast – 25 g;
- egg – 1 pc.;
- soft butter – 70 g;
- ricotta – 250 g;
- eggs – 2 pcs.;
- sugar – 150 g;
- vanilla pudding – ½ bag;
- sour cream – 50 g;
- peaches – 3 pcs.;
- cane sugar – 1 tbsp. l.
Preparation
- Mix yeast with a spoon of sugar and ½ tbsp. warm milk, leave until it foams.
- Combine egg, butter, milk, sugar and dough, mix.
- Add sifted flour, knead the dough, cover, put in a warm place for an hour.
- Beat eggs with sugar, add ricotta and sour cream, sugar and pudding.
- Knead the dough, distribute in a mold with sides.
- Pour the cream into the base.
- Distribute peach slices.
- Leave for 15 minutes to proof.
- Bake for 45 minutes at 180.
- Leave in the switched off oven for another 10 minutes.
Peach pie in a slow cooker
The easiest peach pie is the one you don't need to keep an eye on. A multicooker will cope with this task perfectly. The delicacy is prepared almost without the participation of a cook. The dough can be made as jellied, and given that the device produces baked goods without a golden brown crust on the surface, an upside-down pie would be ideal.
The taste of peaches in this recipe is not as important as their density and strength. Filled with caramel, honey and cinnamon, they will turn out juicy in any case. But if the fruits are soft and very ripe, then during the cooking process they will turn into puree. Therefore, it is necessary to choose healthy, strong fruits that can hold their shape when baked. In this case, there is no need to peel them, just wash and cut them fruits in slices.
The one-piece pan should be covered with baking paper, covering not only the bottom, but also the sides. Halves of juicy fruits should be laid out in a circle, trying not to leave any empty spaces.
A piece of butter, the size of a matchbox, must be cut into small pieces and placed on top, as in the photo.
Pour granulated sugar into the frying pan for caramel.
It must be heated slowly, stirring constantly. The sugar grains will melt into liquid caramel.
Without letting it cool, you should add warm honey and cinnamon.
The caramel must be thoroughly mixed and reheated until all lumps dissolve. Then pour the hot mixture over the peaches in the mold.
After this, you can start preparing the dough. First of all, beat the soft butter and eggs.
Then add eggs one at a time.
The flour must be sifted and mixed with soda. Gradually adding flour, knead a soft dough.
It needs to be carefully transferred to the peaches and honey caramel. We level the surface of the upside-down pie, trying not to touch the fruit layer. To ensure that there are no voids left in the cake, the pan should be slightly twisted and tapped her on the table.
You need to bake this delicious treat with honey caramel for 30 minutes in an oven preheated to 180 degrees.
Immediately after this, it should be turned over onto a plate and freed from the parchment.
Let the finished pie cool completely and then serve.
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