Appetizing bagels puff pastry

Appetizing bagels puff pastry



1 dough:

● Sour cream — 200g
● Flour — 200g
● Baking powder — 0.5 tsp

2 dough:

● Butter — 200g (room temperature)
● Flour — 200g
● Baking powder — 0.5 tsp

Options for the filling:

Berry jam, chocolate, raisins, prunes, nuts, dried apricots, cheese, ham, etc.


For the dough 1 into a bowl sift flour with baking powder, add sour cream and knead

For the dough 2 in a bowl sift flour with baking powder, add the softened butter and
knead the dough.
Each dough roll into a ball and put it on the desktop, sprinkled the dough.

Separately, each roll the dough to a thickness of about 1.5 cm, folded layers one on another.
Roll out the dough to a thickness of 1 cm and a folded envelope.
Again, roll out the layer and put an envelope. Repeat the process of folding / rolling 2 more times.
Then fold the dough envelope again, wrap in foil and put into the refrigerator for 30 minutes.
I am willing to double the rate of the test, and after the refrigerator dough lightly unrolled and cut into 2 layers, one layer is made bagels, a second waiting in the fridge.
Taking out the dough from the refrigerator roll it into a rectangular layer thickness of 0.5 cm, cut into 2 long strips and each of the strips cut into triangles with a base of about 4-5cm.
At the base of the triangles to lay the stuffing and roll bagel, while gently stretching the corners of the base to the sides of the triangle to the middle of the bagel has not turned out too thick.
Bagels lay on a baking sheet at a distance from each other and bake in the oven heated to 200°C until golden brown (about 12-15minut)
Totally cool and sprinkle with powdered sugar.

Bon Appetit!

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