Puff pastry

Baked pies with ham and cheese are simply created for those who love to eat tasty food, but are not ready to spend too much time on cooking. Fortunately, we have this opportunity! The pies are made from puff pastry purchased at the store. Well, then it’s a matter of technology. For the filling, grate the cheese, chop the ham and combine with a raw egg. Divide the dough into portions, then form the pies and place in the oven for 15–20 minutes. If you want, pamper your household, or if you want, serve it to your guests! You will find the detailed recipe below.

Pies with ham and cheese

Flatbread with cheese and tomatoes is a great breakfast or snack option. For this recipe, you can use any ingredients that are in the refrigerator. We would like to invite you to add sweet cherry tomatoes and mozzarella as a filling. It turns out to be a kind of analogue of Mediterranean focaccia from delicate fluffy dough with viscous cheese. The convenient shape of the cakes makes it easy to take them with you to work or give them to children at school. And their bright taste goes well with a variety of sauces and additives. For example, thin circles of sausage or slices of meat, as well as arugula, basil, spinach and dried Italian herbs will help to diversify it.

Flatbreads with cheese and tomatoes

Cheddar scones with balsamic onions by James Tanner are another version of Britain's easiest teatime treat. The beauty of scones is that they are good not only with tea, but also with soup. They can be sweet and completely sugar-free. In modern British cuisine, scones are prepared with various additives, such as raisins, zest, chocolate, cheeses and herbs. The author of this recipe, James Turner, suggests serving scones with balsamic onions. His scones, made with a good hard cheese and served with red onions simmered in good olive oil, make a good addition to both tea and soup. According to the British themselves, there is nothing better than fresh, straight from the oven, light and soft homemade scones. They are really soft and tasty, but only when warm.

Cheese scones with balsamic onions

The recipe for puff-pastry khachapuri a la Adjarian style is a great opportunity to enjoy a favorite flavor without spending much effort and time on preparation. Traditionalists might be outraged by such a liberal take on the classic dish, but we certainly know that sometimes it's okay to deviate from the rules. Especially since the appearance of Adjarian-style khachapuri made from yeast-free puff pastry closely resembles the "original": the same "boats" with an egg. Try our recipe when you get a chance and be amazed at how easy they are to make and how quickly they disappear from the table!

Puff pastry khachapuri à la Adjarian

Sand rolls were once the favorite treat both for the holiday table and everyday tea time with the family. There were many recipes, and each hostess could boast her own. Here's our version: wonderful light shortcrust pastry with margarine plus jam, sugar, and cinnamon. The magnificent taste and aroma will captivate anyone!

Sand croissants from margarine dough

Sesame and paprika breadsticks, also known as grissini, are a traditional Italian appetizer served before the main course. They are also often offered as an accompaniment to soups and broths. The additions for grissini are varied—they include sesame seeds, salt, Provençal herbs, cheese, and much more. Before lunch or dinner, various sauces, olives, sausage, or ham can be served with the breadsticks. Crispy and aromatic grissini are easy to prepare at home; they don't require special skills and will certainly turn out well even for an inexperienced cook.

Breadsticks with sesame seeds and paprika

Blueberry puff pastry pie can be classified as a quick pie, because ready-made puff pastry is a real lifesaver in emergencies. It makes sense to always keep a package or two of puff pastry in the freezer. The blueberry filling turns out very juicy, so be sure to sprinkle the berries with starch — during baking, a delicious layer of thick purple jelly forms at the bottom of the pie. According to our recipe, the pie is made fully open, but you can cut narrow strips of dough, twist them, or arrange them on the berries in a lattice pattern. If desired, add other berries or pieces of apple to the blueberries, and when you cut the pie into squares and place them on plates, decorate each portion with a big scoop of creamy ice cream.

Puff pastry pie with blueberries

Ukrainian

Discover the secret to perfect chebureks with a juicy beef filling encased in a crispy, bubbly choux pastry. This recipe will enable you to create true culinary masterpieces that will be the star of any table. Follow our step-by-step instructions to ensure every cheburek turns out golden, aromatic, and incredibly delicious, with an ideal balance of tender meat and airy dough.

Chebureki (fried turnovers) with beef, made from choux pastry

Yeast dough fritters are a delightful treat from childhood. They turn out perfect, incredibly "fluffy," tender, and airy, all thanks to the yeast dough. The fritters are fried in a deep skillet or saucepan with plenty of vegetable oil, essentially deep-fried. Because every decent fritter must have a crispy crust. You may ask, how do fritters differ from regular doughnuts? Essentially, only by name. Simply put, this pastry is called fritters by the residents of St. Petersburg, who will always show you the best fritter places in the northern capital. And maybe they'll even share their recipe. Just like we are with you.

Yeast fritters

Traditional Easter kulich made from yeast dough can be tastier than any cake, and if it's a cottage cheese kulich with raisins, it is guaranteed to be a top-tier success. The baked good will delight you with its fluffiness and rich flavor. Additionally, the cottage cheese will add pleasant moisture to the kulich. The amount of sugar in the dough can be adjusted to your taste, considering the fact that there will still be a white sugar glaze on top. Plus, raisins, which will give the Easter treat sweetness and aroma. For the recipe, it is essential to prepare a starter dough – because if something is wrong with the yeast, it is better to find out at the very beginning of the process.