Strawberry puffs

Homemade cakes with strawberries are always fragrant and very tasty dishes. If you are limited in time and there is ready-made puff pastry in the freezer, you can easily and quickly prepare, for example, puffs with berries. The crispy and airy dough goes well with the delicate, fragrant and moderately sweet filling.

Ingredients

• Yeast-free puff pastry (400 grams)
• StrawberryStrawberry (200 grams)
• Chicken eggs (1 piece)
• SugarSugar (1 tablespoon)
• Corn starch (1.5 teaspoons)
• Vanilla SugarVanilla Sugar

Directions

1. To make homemade strawberry puffs, we need the following ingredients: puff yeast-free dough, strawberries, granulated sugar and vanilla sugar, corn starch, and a small chicken egg for greasing the blanks.
2. First, we immediately turn on the oven to warm up to 230 degrees, since the formation of puffs is a simple, easy and quick matter. We sort out fresh strawberries and wash them: we collect cold water in a large container, put berries in it and give a minute to swim. Thus, the sand will sink to the bottom. Gently mix the berries with your hands, then take them out and transfer them to a colander or sieve, removing the stalks. The weight of strawberries (200 grams) is indicated already prepared. Be sure to dry the berries thoroughly (preferably with napkins or paper towels), as excess moisture in the filling is not needed. Cut large strawberries into 2-4 pieces.
3. We roll out the defrosted puff yeast-free dough into a rectangular or square layer, sprinkling a little flour on the table (I did not indicate it in the ingredients - literally a teaspoon is enough).
4. We cut the layer into squares - I made 9 pieces.
5. The puff can be shaped in any way - we will make triangles. Put 5-7 pieces on half of the dough.
6. Sprinkle the filling with starch (you can use 1 teaspoon of potato) and two types of sugar.
7. Gently break a small chicken egg and separate the white from the yolk. Lubricate the edges of the dough with egg white so that they stick together better.
8. To release steam, I cut the blanks with a knife - I make 3-4 small cuts on each layer.
9. Place the free half of the dough on top of the filling and press down on the edges.
10. Lubricate the blanks with egg yolk so that the puffs turn appetizingly during the baking process.
11. Transfer the strawberry puffs to a baking sheet lined with baking paper (I have a Teflon mat).
12. We bake strawberry puffs in a preheated oven for about 20 minutes at 220-230 degrees. You cannot do a lower temperature for puff pastry, since otherwise it will not exfoliate - the oil will simply flow onto the paper, and the layers will stick together.
13. Ready-made strawberry puffs need to cool a little (or completely - you decide) and you can enjoy. Sprinkle with powdered sugar if desired. Cook for your health, friends, and bon appetit!