Delicious fillings for puff pastries. How to wrap puff pastries: interesting options for making puff pastries

• 1 Apple puff pastry puffs
• 2 With cheese
• 3 With cottage cheese
• 4 Crispy puff pastries without filling
• 5 With meat
• 6 With cherry
• 7 How to cook with chocolate?
• 8 Puff pastry with mushrooms
• 9 With chicken
• 10 With ham and cheese
• 11 Unsweetened puff pastries with sorrel and cottage cheese
• 12 With bananas
• 13 With sugar

Puff pastry puffs are a very tasty snack for tea. Puff pastries with sweet and savory filling can become not only a hearty snack on the road, at work or school, but also an excellent tasty breakfast or dinner for the whole family. The puff pastry can be prepared in advance using the first recipe and frozen in small portions in the freezer. You can also use a ready-made store product.

Apple puff pastry puffs

Apple puff pastry puffs are one of the most popular filling options.

• 200 g margarine;
• 2 eggs for dough and 1 for greasing puff pastries;
• 3.5 stacks flour;
• 1 stack thick sour cream;
• sugar;
• 1 tsp. lemon juice.

First, melt the margarine in a steam bath. You can also chop it with a blender along with flour.

Beat the eggs in a blender until the egg mass becomes light. Gradually sift flour into them and add sour cream. Mix thoroughly. Add the margarine last.

Knead the dough. Cut into equal 20 pieces. Place on a plate and place in the refrigerator for an hour, or in the freezer for a quarter of an hour.

We cut the apples into small cubes - first into slices 5 mm thick, then into cubes and cubes. The apple pulp of some varieties quickly darkens when exposed to air. To prevent this, place the chopped apple pieces in a container with lemon juice diluted with water. Then simply drain in a colander.

Roll out the chilled pieces of dough thinly, add 1.5 tablespoons of apple slices and a teaspoon of sugar.

Place the puff pastries on a baking sheet coated with oil, brush them with egg and sprinkle with sugar. You can cook at 200 degrees. within 20 minutes.

On a note. It is better to take juicy, sweet and sour varieties of apples.

With cheese

Both adults and children like processed cheese in baked goods. The cheese puffs turn out very tender and satisfying. It is recommended to serve hot; melted, stretchy cheese is much tastier than cooled cheese.

• ready-made puff pastry (homemade or store-bought) - 300 g;
• TV cheese - 150 gr;
• melted cheese - 2 table. l.;
• egg;
• milk - 1 table. l.;
• sesame - 1 table. l.

For the filling, mix grated hard and soft processed cheese. Roll out the layer of rolled out dough and cut into squares.

Place 1-2 tablespoons of filling into each square, pinch the edges to form envelopes. Beat the egg with milk and brush the puff pastries with it. Sprinkle with sesame seeds. A quarter of an hour is enough for baking - as soon as the dough acquires an appetizing golden color, the buns can be considered ready.

With cottage cheese

Puff pastries with cottage cheese are tasty and healthy. If desired, the filling with cottage cheese can become either sweet (as in the recipe below) or unsweetened, if instead of sugar you add, for example, herbs and a little salt.

• package of puff pastry - 500 g;
• granular cottage cheese - 300 g;
• sugar - 2 table. l.;
• egg for filling and egg for brushing.

Thaw the dough in advance. When it becomes slightly soft and begins to fit a little, it is ready to use. Place the defrosted dough on the table.

Prepare the filling: combine the egg with cottage cheese and cheese. Rub with a fork. If desired, you can add a little vanillin.

Roll out the dough and cut into rectangles. Place a couple of spoons of filling on one half of the piece of dough, cover with the other and pinch the edges so that the filling does not leak out. Brush the top with beaten egg. Bake at a temperature of 190-200 degrees. for a third of an hour.

On a note. If you beat the filling with a blender, the consistency will be more uniform and tender.

Crispy puff pastries without filling

• yeast-free puff pastry - 500 g;
• a handful of flour for rolling out dough;
• powdered sugar;
• egg.

Leave the finished dough at room temperature in advance to defrost. Then roll it out thinly, sprinkling the work surface with flour before doing so. Cut the dough into squares and ribbons. Turn the squares so that they form “bows”, turning the half over in the center. Weave the strips into braids. Place everything on the prepared baking sheet and brush with beaten egg as usual. Bake for 15 minutes.

With meat

• yeast puff pastry - 600 g;
• minced pork - 300 g;
• onion - 1 unit;
• eggs - 2 units;
• salt, pepper, hops-suneli.

Roll out the dough, cut into squares. Mix the minced meat with one egg, add salt and pepper, add some herbs and chopped onion. Mix everything well, fry for about ten minutes in oil, stirring constantly, so that the filling turns out crumbly.

Place the filling into the dough squares. Fold them to form envelopes and poke a few holes on top with a toothpick to allow steam to escape from the baked goods. Bake at 180 degrees. within half an hour.

With cherry

• a glass of cherries;
• 4 tablespoons starch;
• ¾ stack. Sahara;
• egg yolk;
• sheet of prepared puff pastry.

It is necessary to prepare the cherries in advance: rinse and remove the pits.

Next, roll out the dough and cut into squares. Place a teapot in the center of each square. a spoonful of starch, which will absorb the juice of the berries and prevent the puff from falling apart during baking. Place a few berries on top, sprinkle with one (a little more) teaspoon of sugar. Depending on how you want the puffs to look - open or closed - the method of gluing the puffs depends. If they are open, lightly pinch the corners of the dough together so that the puff pastry remains open in the center. If closed, use any method described in the above recipes. Bake at 180 degrees. for a third of an hour.

How to cook with chocolate?

A very simple way to make quick sweet puffs - with chocolate. This recipe is suitable if guests are already rushing to see you, and you don’t know what to offer for tea.

• 500 g puff pastry without yeast;
• egg;
• 2 chocolate bars.

A standard package of ready-made dough usually contains two layers of dough. And this is very useful if you want to please your guests not with a simple dessert, but with pastries with different fillings. We suggest turning one layer into a puff with dark chocolate, and the second - with milk chocolate, filled with raisins and nuts. If you wish, you can replace the options with your favorite ones.

So, you need to start by rolling out the dough. In this case, the layer does not need to be cut, in the future it will be possible to cut the finished puff pastry into pieces. The sheet should retain its corners and be twice the size of the chocolate bar. Place the tile in the center and use a knife to make parallel oblique cuts along the remaining protruding edges of the dough. Next, we cover the chocolate with shorter pieces of dough, and weave the oblique ribbons one by one, completely covering it.

Repeat the same with the remaining dough and the second chocolate bar.

Beat the egg well and brush the pastries with it. We watch the edges of the baked goods; they must be well sealed, otherwise the chocolate may leak out. Bake at 200 degrees. within 20-25 minutes.

On a note. Banana goes well with chocolate. It can also be cut into strips and placed under the chocolate bar while assembling the puff pastry.

Puff pastry with mushrooms

• mushrooms - 400 gr;
• puffy dough - 500 g;
• dill - a bunch;
• onion - 1 unit;
• boiled potatoes - 3 units;
• hard cheese - 100 gr;
• eggs - 2 units;
• salt, oil, pepper.

First, prepare the filling: wash the mushrooms, cut them into slices and fry them in oil over high heat. Meanwhile, cut the onion into quarters. When the liquid has evaporated from the mushrooms, add the onion to them; if desired, you can add a spoonful of plums to add tenderness and flavor. oils Fry everything together, stirring occasionally, add salt. Remove from heat after the onions and champignons turn an appetizing yellowish color.

Wash the greens, pat dry with a paper towel, and finely chop. Cut the pre-boiled potatoes into cubes.

Three cheeses on a coarse grater. Combine everything that has been prepared in one bowl.

Beat the egg and pour in all the filling. Mix everything.

Roll out the dough and cut into squares of approximately 10-12 cm. Beat the second egg and cover the edges of the squares with it so that they stick together better. Place about a spoonful of filling in each square diagonally. Wrap it in little bags. Place on a baking sheet and cover with the rest of the beaten egg. At 180 degrees. The bags take about 20 minutes to bake.

With Chiken

• 500-600 grams of homemade or purchased puff pastry;
• 2 chicken breast halves, boneless and skinless;
• 2 medium potatoes;
• 1 small onion.

Peel the onion and potatoes and cut them into small cubes.

Rinse the breast and cut it into small cubes, similar in size to pieces of vegetables.

Roll out the dough and cut into rectangles approximately 10 cm long and 20 cm wide. Place the filling on one half, leaving the edges free. Pinching. We pierce the top in several places with a fork so that steam escapes and the baked goods do not turn out wet inside. Bake for 30-35 minutes at 200 degrees.

With ham and cheese

• egg;
• 300 g ham;
• 200 g hard. cheese;
• 500 g of dough.

Cut the ham into strips and grate the cheese. Roll out the dough and cut into rectangles. Place ham on one half and sprinkle with cheese. On the other half we make small longitudinal cuts in the center. Cover the filling with the other half of the dough and pinch the edges. Brush the pastries with beaten egg.

This filling does not require a long time to prepare, so it is enough to bake for 20-25 minutes.

Unsweetened puff pastries with sorrel and cottage cheese

• puff pastry - 350-450 g;
• cottage cheese - 200 gr;
• eggs - 2 units;
• grated hard cheese - 150 g;
• salt pepper;
• garlic clove;
• sorrel - 50-70 gr.

Rinse the sorrel, chop finely, mix with grated cheese and cottage cheese. Add pepper and salt to taste, squeeze out the garlic, beat in the egg and mix well.

Roll out the dough and cut into rectangles. Next, everything happens as in previous recipes - spread the filling into pieces of dough, pinch, brush with egg and bake. For this filling, it is enough to bake for a third of an hour at 180 degrees.

With bananas

• banana - 1 unit;
• puffy dough - 1 layer;
• chocolate paste - 100-150 g;
• walnuts - 2 table. l. crushed kernels.

Roll out the dough and divide into 9 equal squares. In each we put a heaping teaspoon of chocolate paste. Sprinkle crushed nuts on top and place a slice of banana. Connect the ends of the dough in the center. Bake at 180 degrees. We determine readiness by the condition of the dough, since the filling does not require long-term heat treatment. When the puff pastries become golden, they can be removed from the oven.

Puff pastry puffs are a very tasty snack for tea. Puff pastries with sweet and savory filling can become not only a hearty snack on the road, at work or school, but also an excellent tasty breakfast or dinner for the whole family. The puff pastry can be prepared in advance using the first recipe and frozen in small portions in the freezer. You can also use a ready-made store product.

Apple puff pastry puffs

Apple puff pastry puffs are one of the most popular filling options.

• 200 g margarine;
• 2 eggs for dough and 1 for greasing puff pastries;
• 3.5 stacks flour;
• 1 stack thick sour cream;
• sugar;
• 1 tsp. lemon juice.

First, melt the margarine in a steam bath. You can also chop it with a blender along with flour.

Beat the eggs in a blender until the egg mass becomes light. Gradually sift flour into them and add sour cream. Mix thoroughly. Add the margarine last.

Knead the dough. Cut into equal 20 pieces. Place on a plate and place in the refrigerator for an hour, or in the freezer for a quarter of an hour.

We cut the apples into small cubes - first into 5 mm thick slices, then into cubes and cubes. The apple pulp of some varieties quickly darkens when exposed to air. To prevent this, place the chopped apple pieces in a container with lemon juice diluted with water. Then simply drain in a colander.

Roll out the chilled pieces of dough thinly, add 1.5 tablespoons of apple slices and a teaspoon of sugar.

Place the puff pastries on a baking sheet coated with oil, brush them with egg and sprinkle with sugar. You can cook at 200 degrees. within 20 minutes.

On a note. It is better to take juicy, sweet and sour varieties of apples.

With cheese

Both adults and children like processed cheese in baked goods. The cheese puffs turn out very tender and satisfying. It is recommended to serve hot; melted, stretchy cheese is much tastier than cooled cheese.

• ready-made puff pastry (homemade or store-bought) - 300 g;
• TV cheese - 150 gr;
• melted cheese - 2 tables. l.;
• egg;
• milk - 1 table. l.;
• sesame - 1 table. l.

For the filling, mix grated hard and soft processed cheese. Roll out the layer of rolled out dough and cut into squares.

Place 1-2 tablespoons of filling into each square, pinch the edges to form envelopes. Beat the egg with milk and brush the puff pastries with it. Sprinkle with sesame seeds. A quarter of an hour is enough for baking - as soon as the dough acquires an appetizing golden color, the buns can be considered ready.

With cottage cheese

Puff pastries with cottage cheese are tasty and healthy. If desired, the filling with cottage cheese can become either sweet (as in the recipe below) or unsweetened, if instead of sugar you add, for example, herbs and a little salt.

• packaging of puff pastry - 500 g;
• granular cottage cheese - 300 gr;
• sugar - 2 table. l.;
• egg for filling and egg for brushing.

Thaw the dough in advance. When it becomes slightly soft and begins to fit a little, it is ready to use. Place the defrosted dough on the table.

Prepare the filling: combine the egg with cottage cheese and cheese. Rub with a fork. If desired, you can add a little vanillin.

Roll out the dough and cut into rectangles. Place a couple of spoons of filling on one half of the piece of dough, cover with the other and pinch the edges so that the filling does not leak out. Brush the top with beaten egg. Bake at a temperature of 190-200 degrees. for a third of an hour.

On a note. If you beat the filling with a blender, the consistency will be more uniform and tender.

Crispy puff pastries without filling

• yeast-free puff pastry - 500 g;
• a handful of flour for rolling out dough;
• powdered sugar;
• egg.

Leave the finished dough at room temperature in advance to defrost. Then roll it out thinly, sprinkling the work surface with flour before doing so. Cut the dough into squares and ribbons. Turn the squares so that they form “bows”, turning the half over in the center. Weave the strips into braids. Place everything on the prepared baking sheet and brush with beaten egg as usual. Bake for 15 minutes.

With meat

• yeast puff pastry - 600 g;
• minced pork - 300 gr;
• onion - 1 unit;
• eggs - 2 units;
• salt, pepper, hops-suneli.

Roll out the dough, cut into squares. Mix the minced meat with one egg, add salt and pepper, add some herbs and chopped onion. Mix everything well, fry for about ten minutes in oil, stirring constantly, so that the filling turns out crumbly.

Place the filling into the dough squares. Fold them to form envelopes and poke a few holes on top with a toothpick to allow steam to escape from the baked goods. Bake at 180 degrees. within half an hour.

With cherry

• a glass of cherries;
• 4 tablespoons starch;
• ¾ stack. Sahara;
• egg yolk;
• sheet of prepared puff pastry.

It is necessary to prepare the cherries in advance: rinse and remove the pits.

Next, roll out the dough and cut into squares. Place a teapot in the center of each square. a spoonful of starch, which will absorb the juice of the berries and prevent the puff from falling apart during baking. Place a few berries on top, sprinkle with one (a little more) teaspoon of sugar. Depending on how you want the puffs to look - open or closed - the method of gluing the puffs depends. If they are open, lightly pinch the corners of the dough together so that the puff pastry remains open in the center. If closed, use any method described in the above recipes. Bake at 180 degrees. for a third of an hour.

How to cook with chocolate?

A very simple way to make quick sweet puffs - with chocolate. This recipe is suitable if guests are already rushing to see you, and you don’t know what to offer for tea.

• 500 g puff pastry without yeast;
• egg;
• 2 chocolate bars.

A standard package of ready-made dough usually contains two layers of dough. And this is very useful if you want to please your guests not with a simple dessert, but with pastries with different fillings. We suggest turning one layer into a puff with dark chocolate, and the second - with milk chocolate, filled with raisins and nuts. If you wish, you can replace the options with your favorite ones.

So, you need to start by rolling out the dough. In this case, the layer does not need to be cut, in the future it will be possible to cut the finished puff pastry into pieces. The sheet should retain its corners and be twice the size of the chocolate bar. Place the tile in the center and use a knife to make parallel oblique cuts along the remaining protruding edges of the dough. Next, we cover the chocolate with shorter pieces of dough, and weave the oblique ribbons one by one, completely covering it.

Repeat the same with the remaining dough and the second chocolate bar.

Beat the egg well and brush the pastries with it. We watch the edges of the baked goods; they must be well sealed, otherwise the chocolate may leak out. Bake at 200 degrees. within 20-25 minutes.

On a note. Banana goes well with chocolate. It can also be cut into strips and placed under the chocolate bar while assembling the puff pastry.

Puff pastry with mushrooms

• mushrooms - 400 gr;
• puffy dough - 500 gr;
• dill - a bunch;
• onion - 1 unit;
• boiled potatoes - 3 units;
• hard cheese - 100 gr;
• eggs - 2 units;
• salt, oil, pepper.

First, prepare the filling: wash the mushrooms, cut them into slices and fry them in oil over high heat. Meanwhile, cut the onion into quarters. When the liquid has evaporated from the mushrooms, add the onion to them; if desired, you can add a spoonful of plums to add tenderness and flavor. oils Fry everything together, stirring occasionally, add salt. Remove from heat after the onions and champignons turn an appetizing yellowish color.

Wash the greens, pat dry with a paper towel, and finely chop. Cut the pre-boiled potatoes into cubes.

Three cheeses on a coarse grater. Combine everything that has been prepared in one bowl.

Beat the egg and pour in all the filling. Mix everything.

Roll out the dough and cut into squares of approximately 10-12 cm. Beat the second egg and cover the edges of the squares with it so that they stick together better. Place about a spoonful of filling in each square diagonally. Wrap it in little bags. Place on a baking sheet and cover with the rest of the beaten egg. At 180 degrees. The bags take about 20 minutes to bake.

With Chiken

• 500-600 grams of homemade or purchased puff pastry;
• 2 chicken breast halves, boneless and skinless;
• 2 medium potatoes;
• 1 small onion.

Peel the onion and potatoes and cut them into small cubes.

Rinse the breast and cut it into small cubes, similar in size to pieces of vegetables.

Roll out the dough and cut into rectangles approximately 10 cm long and 20 cm wide. Place the filling on one half, leaving the edges free. Pinching. We pierce the top in several places with a fork so that steam escapes and the baked goods do not turn out wet inside. Bake for 30-35 minutes at 200 degrees.

With ham and cheese

Beef liver for pies should be fresh, dark cherry color with a slightly sweet smell. A characteristic feature of this valuable by-product is a transparent thin film that covers the entire outer surface of the liver. Before cooking, soak it in cold water for 30 minutes. During this time, the surface film will turn white and the bitterness will go away. The film must be carefully separated by prying it off the edge with a sharp knife. After this, the liver needs to be cut into small cubes. You can first put it in the freezer for 30 minutes, then it’s more convenient to cut

Chop the onions and sauté in preheated vegetable oil.


The onion should become translucent.


Then you need to add chopped liver to it.


Upon contact with a hot frying pan, it will gradually change its burgundy color to gray. The pieces must be stirred frequently so that they simmer evenly. When the liver loses its original color, add salt, pepper and remove from heat. You can’t keep it on the stove for a long time, as this capricious offal can become tough.


Puff pastry for pouches should be rolled out into a layer 3-4 mm thick. To prevent sticking, it must be sprinkled with flour on both sides.


Cut into squares with a side of 10 cm.


Place 1 spoon of chilled filling in the center of each.


Gather the edges of the square and press tightly, giving the pies the shape of bags. Then brush them with egg yolk.


Place puff pastry bags with beef liver at a distance of 3 cm from each other on a baking sheet lined with parchment. They should be baked at 200 degrees for 25-30 minutes.

If you don’t have time to knead dough, but still want delicious homemade baked goods, then buy ready-made puff pastry in the supermarket and bake delicious puff pastries.
Recipe contents:

Puff pastries are a delicious and quick pastry. This product is very popular all over the world. Thus, classic sweet pastries made from puff pastry have glorified the cooking of France, savory puff pastries with meat are loved in Germany, and Australians love pastries and pies. Puff pastry is a great invention for making many desserts and quick snacks. Now, in the conditions of modern cooking, special confectionery skills are not required. From purchased ready-made puff pastry you can make delicious puff pastries with any filling in a matter of minutes.

Puff pastry has been sold in supermarkets for many years and is very convenient, especially for busy housewives. Dishes made from it are prepared extremely quickly. For example, such a delight, puff pastries, will be ready in 20 minutes. They can be baked even when there is no energy, desire or time for baking. After all, to prepare them you only need to defrost and roll out the dough, wrap the filling in it and bake. Fast and easy. What could be better for a delicious dessert? Each layer of puff pastry makes two pockets.

• Calorie content per 100 g - 352 kcal.
• Number of servings - 4
• Cooking time - 20-25 minutes (not counting the time for defrosting the dough)

Ingredients:

• Frozen puff pastry - 2 sheets
• Any jam - 4-6 tbsp.
• Eggs - for brushing puff pastries

Step-by-step preparation of puff pastry from store-bought puff pastry

1. Remove the dough from the freezer in advance and leave to defrost. Keep in mind that puff pastry is not refrozen. Therefore, defrost as much as you plan to cook at a time. Place the defrosted dough on a flat surface sprinkled with flour and roll out a sheet with a rolling pin to a thickness of 3-5 mm. Roll in one direction so as not to disturb the layering of the dough.

2. Cut the dough sheet in half. This will be two puffs. Place 1-2 tbsp on one half of two pieces of dough. jam, which can be any to your taste and preference. In addition, you can add grated cheese, minced meat, stewed vegetables, etc.

3. Cover the jam with the other half of the dough and firmly seal the edges of the dough.

4. Using a sharp knife, make transverse cuts on the top layer of dough to allow air to escape. Transfer the puff pastries to a baking tray. The baking tray does not need to be greased with anything, because... There is quite a lot of fat in the dough, so the product will not stick to the surface.

5. Using a pastry brush, brush the surface of the future layers with a loose egg or melted butter. If desired, for beauty, you can sprinkle the puff pastry with sesame seeds.

Gone are the days when baked goods based on puff pastry had to be exclusively purchased by gourmands who were not familiar with the secret of its preparation. Today it is easy to find ready-made dough, even rolled out into layers. By adding your own filling option, you can get fresh, crispy baked goods. There can be any number of formation options. Knowing about them, you can quickly provide yourself with incomparable snacks or your favorite sweets, which on average will take no more than half an hour to bake.

Sun Pie

Nothing extra, just two round layers of dough with a layer. The selected filling option is placed on the bottom circle, everything is covered with a second circle on top. Having placed a glass in the center, the circle is cut into several equal parts-rays. Each ray should be turned twice.

Sausages in dough

There is nothing easier than cutting the dough into strips and wrapping them around the sausages in a spiral. You can also use trimmings for this purpose.

Roses

A universal forming option that allows you to get both a snack option and sweet pastries. The dough here is also cut into strips, and sausage or thinly sliced ​​apple can be used as petals. For lubrication, in the first case, ketchup is used, and in the second, jam or preserves. The strip filled with filling just needs to be rolled into a roll.

Tubes

It’s easy to turn strips of dough into tubes. This can be done even in the absence of special molds. An alternative to them would be rolled up pieces of baking paper. The filling for the tubes can be not only cream, but also snacks.

Gossamer hemisphere

A hemisphere web will become a self-sufficient element of serving. It can be used for portioned salads or desserts. Just stretch the dough, cut into a mesh, slightly and place it on the apple wrapped in foil. During baking, the apple will become soft and shrink in size, making it easy to remove the decorative lattice.

Rolled layer cake

For such a pie you will need dough cut into thick, about 8 cm, strips. The filling is laid out along the strip. It can be: cheese, olives, mushrooms, ham, green beans, nuts, fruits, including jam, honey. We twist the rolled dough into a tube with the filling inside into a spiral. If desired, brush with egg and crush with sesame seeds.

Snack sticks

You can wrap olives, pieces of ham or fish in dough strips; you just need to make cuts in one of the dough strips that do not reach the edge by 1-2 mm and weave the filling into a braid.

Sides

Thanks to the unique ability of puff pastry to expand in volume, to form sides, simply make cuts along the perimeter along the edge and place the filling in the middle. The sides will grow on their own. The shape and filling of the open pie can be any.

Star puffs

To form such a puff pastry, you will need two squares of dough. In the middle of the bottom one we lay out a mound of filling, and in the middle of the top one we make through cuts in the shape of a snowflake. By superimposing one layer on another, we get a star. Now all that remains is to use a jar or bowl with a suitable diameter and, placing a puff pastry under it, trim off the excess dough, and then make a pattern along the edge using a fork. Using the same principle, you can make a large pie.

Puff pastries with filling

Cut the dough sheet into rectangles. Visually divide them in half. On one of the parts we make through notches in a checkerboard pattern. Place the filling in half without making any cuts, cover and press down on the edges.

There is another way in which you do not have to form each puff separately. Roll out a layer of dough that matches the size of the baking sheet. Conventionally divide the dough into rectangles. To do this, apply the markings with a beaten egg. Place the filling in the middle of each rectangle, leaving the greased areas empty. Roll out another layer of dough, cover the sheet with the filling with it, and make punctures with a fork. In between, press with your fingers and then cut.