Puff pastry is used to make various dishes: pies and pies, pizzas, puffs, cookies, baskets with various fillings, cake "Napoleon". The invention of the French confectioner of the XVIII century is still very popular with housewives from all over the world. "Yarrow" - as the French call it puff pastry. And this is not an exaggeration! Delicate, airy, with a lot of thin crispy sheets - dishes that conquered absolutely everyone. In the store today you can buy any dough, but how can it compare with homemade? At first glance, it may seem that it is very difficult to cook it, but it is enough to do it yourself once and all fears will disappear by themselves.
Ingredients:
Flour - 3 tbsp.
Egg (optional) - 1 pc.
Salt - ¼ tsp
Vinegar 9% - 3 tsp
Vodka (optional) - 1 tbsp.
Butter - 200 g
Flour for butter - 2 tbsp.
Read these tips before you start cooking
When preparing puff pastry, the temperature of food and dishes should be about 15-17 degrees, but the water must be cold, but not icy. If it is colder, the oil will crumble and tear the layers, and if it is warmer, it will soak into the dough and the dough will not delaminate. Therefore, the dough must be cooled in the refrigerator before each roll.
It is necessary to bake puff pastry at a high temperature - at least 220 ° C, otherwise the oil flows out and the products turn out to be slightly layered and dry.
It is better not to use milk - it will reduce elasticity. It is better to dilute it with water 1:1.
If you want the dough to be more fluffy, replace the water with egg yolks.
Improves the fluffiness and quality of the butter: the fatter it is, the better.
The use of vinegar and salt will improve the elasticity of the dough, and vodka will give it splendor.
Any filling will do: thick jam, various creams, meat, sausages, cheese, vegetables - there are countless options.
Cooking with step by step photos:
Break the egg into a 250 ml container, such as a glass. Stir it up.
Add vinegar.
A pinch of salt. Stir until the salt is completely dissolved.
Pour the egg liquid into a large bowl. Add flour and knead homogeneous dough. It should be tight, but elastic. Knead until the dough comes off easily from your hands.
Form a ball out of it, cover with a towel or film and refrigerate for 20 minutes to cool it.
In the meantime, prepare the butter for puffing the dough.
To do this, take 200 g of butter and 2 tbsp. flour without a slide and mix the butter with flour thoroughly. Let it cool in the fridge for 15-20 minutes.
The main feature of cooking is the use of a large amount of chilled butter or margarine, so do not take less than 200 g.
We take out the chilled dough, put it on a cutting board or on food paper and roll it into a layer about 1 cm thick.
Put the butter-flour mixture on top so that it occupies about 2/3 of the dough, not reaching the edges by about 1.5 cm.
We turn the dough, as indicated in the figure, and carefully pinch the edges, pressing lightly.
We do the same with the second half. We pinch the sides.
We cover the dough cling film and place in the fridge to chill for 20 minutes.
It is advisable to roll out the dough on a board so that it is convenient to put it in the refrigerator.
After 20 minutes, take out the dough and start rolling.
The work surface should be dusted with flour so that the dough does not stick and the layers do not tear.
We put the dough with the wide side towards us, as indicated in the figure and begin to fold it.
First, fold the right side of the dough up.
And from above we wrap the left one. The so-called pages of the book turned out. So, as the dough lies (with the pages facing us), we roll it out to a thickness of about 1 cm.
We roll out with quick and energetic movements, but make sure that the layers do not tear. You need to do everything quickly so that it does not have time to heat up.
After the dough has been rolled out, you need to fold it: first, fold one side up.
And then we put another one.
This was the 1st roll of the test. While the dough is cold, you can roll out a second time.
In total, you need to do such rolls 5 times. Chill the dough in the refrigerator for 20 minutes between each roll.
After the second rolling, cool the dough and repeat the above procedure again.
We turn it pages to ourselves.
Roll out to a thickness of 1 cm.
We fold again in three additions and send to cool.
We have already done this 3 rolls and there are 2 more times left.
After the dough is rolled out for the 5th time, it is already ready. You don’t need to roll out more, otherwise the layers become very thin and tear.
The dough can be frozen or baked.
It should be cut sharp knife so that the edges do not stick together and the layers delaminate well.
Secrets of cooking various puff pastry dishes
If you are baking pies, pierce several places before putting them in the oven to avoid blisters.
When preparing pies, do not grease the sides with egg yolk - the dough will not fit well
If you want to cook meat in dough, but do not forget to sprinkle it with semolina: puff pastry will absorb excess meat juice and protect the dish from burning.
Such dough can be used not only for cakes or pies, but also as an edible plate. So, ready-made baked flounces fill various salads and served on a large plate. Children will love sausages wrapped in puff strips or scrambled eggs in a plate.
The dough can be stored in the refrigerator for up to 5 months, you just have to get it out and surprise your family with unusual and delicious dishes.
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Every hostess wants to know about the secret fast food puff pastry at home, which can be the basis for creating a variety of pastries. In terms of taste, it will be a worthy competitor. shop product, since only natural ingredients are the basis of its recipe. The main thing is to be patient and not faint before the number of layers!
One puff pastry - a lot of possibilities!
Puff pastry is unparalleled in the culinary world. Any filling will become even tastier due to its friability, and everyone’s favorite spicy crunch will be heard in the mouth. Preparing any puff pastry in the freeze will relieve the headache that arises in response to the question “what to bake today?”. When you learn how to make puff pastry at home, you can start choosing any sweet and not sweet pastries, among which all favorites are:
- Croissants and bagels;
- Rolls and puffs;
- Napoleon cake";
- Pizza and closed pie;
- Chebureki and samsa.
The variety of fillings allows you to use puff pastry to prepare real gastronomic works of art. Two classic recipe preparations: with and without yeast - can be supplemented with other ingredients (cocoa, beer, cottage cheese), and then the standard puff pastry will acquire new flavor notes.
Recipe 1: Classic Yeast Puff Pastry
Experienced cooks first started adding yeast to pies and buns in the last century. They noticed that the risen dough instantly increases in size, and the finished product is lush.
Classic yeast puff pastry is prepared using flour (0.5 kg), milk (1 cup), butter (200 g), dry yeast (7 g) and sugar (2 tablespoons). The proportions may vary depending on the desired amount of finished baking.
Step-by-step recipe for making classic dough:
- Prepare white flour of the highest grade and sift it through a sieve several times. The flour must be saturated with oxygen so that the dough is fluffy, light and airy.
- Add sugar to flour. Its quantity may vary depending on the filling. In pies with meat, mushrooms and potatoes, you can add no more than 1 tablespoon of sugar.
- Dissolve in a glass of milk at room temperature butter(50 g) and add dry yeast.
- Combine the dry and liquid mixture, knead an elastic, but not too tight dough. Place it in the refrigerator for 1 hour until completely chilled.
- Remove the remaining butter (150 g) from the freezer and pack it in cling film. Roll the butter into a thin layer or beat it with a rolling pin.
- Remove the chilled dough, roll it into a rectangular layer and put thinly rolled butter on it. Cover the oil layer with the second half of the dough, fold into an envelope and roll out.
- Continue the procedure of folding into an envelope and rolling out 5-6 more times.
Don't try to roll too much thin dough: it should turn out not less than a centimeter in thickness. This puff recipe yeast dough great for Napoleon cake and French croissants.
The perfect dough for croissants
Croissants are an old Austrian dish that both adults and children love. It is unlikely that anyone realizes that the French brought the recipe to perfection by adding yeast to the dough. Classic croissants are not like Russian bagels, and every housewife must try to cook them at home.
For croissants you need to do classic pastry on yeast. To make French pastries even softer and more airy, add one and a half times more milk and butter. Do not knead the dough by hand, but do it in a mixer at medium speed. The number of layers should also be increased. Learn the technology of rolling croissants and pick various fillings- chocolate, jam or cheese.
Chocolate puff pastry
Chocolate puff pastry is an innovation in the culinary world, because so far it cannot be found on sale. Imagine the sensation that sweet pastries made from such a dough made at home will make a splash!
Make puff pastry with yeast and add cocoa powder in the very first step. Choose good quality dark cocoa. The dough will get a beautiful shade and a real taste of chocolate. Chocolate puff pastry is suitable exclusively for sweet pastries: rolls, puffs, buns.
Recipe 2: Quick puff pastry without yeast
Puff yeast-free dough differs from its counterpart in yeast in the composition, but it has no less interesting taste. The speed in the preparation of puff pastry is what every housewife dreams of! Is it possible not to waste time on folding in numerous layers, but at the same time achieve the necessary structure? Express recipe will answer this question.
To prepare quick puff pastry without yeast, you will need flour (0.6 kg), water (1 cup), egg (1-2 pcs), butter (250 g), citric acid and salt on the tip of a knife.
All components are combined in a large bowl in the following sequence: sifted flour with salt, grated butter, water with dissolved citric acid, eggs. If you do not have eggs available, you can do without them. The kneading takes place very quickly so that the butter does not have time to melt. Next, the finished mass should be cooled for an hour.
The dough is prepared very quickly due to the fact that the resulting mass does not have to be rolled into numerous layers. This recipe is great for making sweet pastries, especially for french buns and curd layers.
Puff pastry should not be thoroughly kneaded: just gather it into a ball and put it in the refrigerator for at least an hour. Too hard dough can cause hardness of the baked goods.
Puff pastry for pizza
The classic Italian pizza recipe involves laying out the toppings on thin pancake made from yeast dough. Try to change the traditions and lay out the sauce with savory goodies on puff pastry - the taste will turn out to be very refined and refined.
Prepare yeast-free dough. It is important to knead the dough yourself, without resorting to the help of a mixer. Pizza dough must always be handmade. Three hours after cooling, the dough will be ready. Before cooking, give it a round shape, grease with sauce, add mushrooms, tomatoes, olives, cucumbers, sausage and cheese. The result is a truly original pizza.
Dough on beer "Original"
Men are crazy about dishes with the addition of their favorite intoxicating drink. They are also known to be big fans of baking, so they will doubly like this puff pastry recipe!
Prepare yeast-free puff pastry according to recipe number 2, adding beer instead of water. Choose light beer low content ethyl alcohol. Dark bitter beer will not affect the taste of the dough for the better. Pour the flour into the total mixture at the very last stage. The taste of beer ready-made pastries it is impossible to feel, so without a doubt you can fill it with any filling.
From such a dough, wonderful samsa, pasties and pies are obtained.
Cottage cheese puff pastry "You can't imagine it easier!"
There is a stereotype that curd dough is suitable only for curd puffs, but in fact it is incomparable for both sweet and savory pastries. It's great without adding toppings: put a few circles of cottage cheese puff pastry on a baking sheet and leave in the oven for 10 minutes, and you will get great crunchy cookies.
Prepare puff pastry without yeast by combining butter with cottage cheese, eggs and water in the first step. Choose bold cottage cheese homogeneous structure without lumps. Add the sifted flour to the last turn. Connect all the components, form a bun. curd dough takes much longer to cool - it will take you 24 hours to be completely ready for baking. Cheese and cottage cheese, potatoes, jam are suitable for the filling.
Is it worth hiding that puff pastry is one of the most capricious, since in the process of its preparation it is necessary to take into account a lot of subtleties that start with the quality of the flour and end with the temperature of the water. Helpful Hints will allow you to prepare the perfect puff pastry, and Interesting Facts will surprise any hostess.
- Puff pastry is expensive, but you can save a lot on its preparation. Margarine is 2-3 times cheaper than butter, but it is no worse for making dough. The only thing you should not skimp on is the percentage of fat: the fatter milk product the tastier the finished dough.
- Puff pastry is considered one of the most delicious varieties in the world of cooking, but few people know that in fact it has a completely neutral taste. A specific aftertaste is acquired only after adding the filling.
- In the oven, puff pastry cooks at a high temperature very quickly and practically does not burn. The time allotted for baking one cake layer for the Napoleon cake can be only 5 minutes.
- The first puff pastry was made almost 500 years ago. An ingenious baker has been known to use it to make bread, but this is no longer practiced in culinary arts.
- The total number of dough layers in the famous Napoleon cake can reach a thousand. The more layers in the dough, the better and more airy the baking.
Thinking about what to cook from puff yeast-free dough, take a look at these simple recipes. Among them you will find ideas for breakfast, dinner and a hearty snack.
Yeast-free puff pastry puffs without filling
Puffs without filling are very easy to prepare. Perhaps this is the most fast way application of puff pastry.
1. Roll out the defrosted semi-finished product into a layer 3 mm thick.
2. Cut it with a curly knife into small rectangles. Twist each piece in the middle for a pretty bow.
3. Line a baking sheet with baking paper. Lay the bows on it at a small distance from each other. Bake them for 20 minutes at 180ºC.
Hot puffs can be sprinkled powdered sugar. This will make them look much more appetizing.
Recipe for delicious pies
A very simple and elegant breakfast idea is sure to cheer you up before a busy day at work.
1. Put the frozen dough on the table in advance, and after it has melted, roll out a layer from it, half a centimeter thick.
2. Cut the base into rectangles. Put a spoonful of granulated sugar in the middle of each.
3. Roll washed and sorted raspberries in starch. This is necessary so that the pies do not “flow” from the juice of the filling.
4. Put a few berries on each piece of dough, pinch the edges of the blanks and place them on floured parchment.
Dessert should be baked at 220ºС. Fragrant pies tea will be ready in 20 minutes. They can be decorated with powdered sugar.
Bagels with cheese
Cheese is best for making bagels. durum varieties.
1. Spicy cheese should be cut into long sticks. Roll out the dough into a layer, 4-5 mm thick and cut into triangles.
2. Put cheese near one edge of each blank, sprinkle it with spices from a mixture of Italian herbs and wrap the triangles with rolls. They can be slightly coated with egg and garnished with sesame seeds.
3. Bagels need to be sent to a preheated oven. Baking temperature - 200ºС. Gentle and very delicious snack should be taken out of oven in just 15 minutes.
Yeast-free puff pastry pizza
From ready dough it can make great pizza. The main secret cooking this dish in a careful selection of ingredients for the filling. Try not to overdo it with the sauce, otherwise the pizza will turn out too spicy.
1. We recommend using natural ketchup instead of ketchup. tomato paste. Dilute it boiled water to a state close to liquid sour cream. Add salt, sugar and Italian herbs.
2. Roll out the dough to the optimal thickness (no more than 1 cm) and grease with a sauce made from pasta.
3. Put the onion, cut into half rings, in the first layer.
4. Place mushrooms in the second tier.
5. Then you can put pieces of any sausage or ham.
6. Following them are tomatoes, cut into halves of slices.
7. Pizza should be generously sprinkled with grated hard cheese and put in the oven for 25 minutes. The dish is baked at a temperature of 200ºС.
Cooking with minced meat in the oven
This recipe will change your mind about puff pies. It turns out that they can be tasty, extremely satisfying and quite light at the same time.
Let's make a pie. For a layer of dough, we need 400 g of any minced meat. Add a tablespoon of ketchup and mustard to it. Season with herbs for meat, salt.
1. Mix the minced meat a little so that it mixes and becomes sticky.
2. Cook in a separate bowl cheese filling. Natrem 150 g hard cheese, mix it with chopped herbs, add a little salt and any seasonings.
3. Divide a piece of dough into three long rectangular layers and lay them next to each other. On the two extreme lay out "sausage" chopped meat. On the middle - only cheese filling.
4. We connect the edges of each layer so that we get three long closed "sausages".
5. We will bind them with a pigtail. Lubricate the cake with yolk, generously sprinkle with white or black sesame seeds and put on a baking sheet. Put the mold in the oven for 40 minutes at t=170ºС.
Before cutting the pie into pieces, it must be allowed to cool slightly.
Quick mushroom pie in a slow cooker
This pie is rightfully ready to become an alternative to dinner. It is not only tasty, but also nutritious, and its preparation does not take much effort.
For one layer of dough, you need 300 g of champignons, one onion and a package of bacon (200 g).
1. All ingredients must be cut arbitrarily and fried separately from each other in an oiled pan.
2. The components of the filling must be mixed, salted and seasoned with herbs.
3. Put a layer of defrosted dough on the bottom of the multicooker, make small sides and cut off the excess edges.
4. We put the filling and sprinkle it with grated cheese. Set the "Baking" mode and cook the cake for 45 minutes.
Tubes - a cake from childhood
To prepare tubes “like in childhood”, you will need puff yeast-free dough.
1. It must be rolled out into a layer at least 27 cm long. Then cut into strips 2.5 cm thick.
2. Wrap each strip around a greased cone, moisten with yolk, place on baking paper and put in the oven for 12 minutes. Cakes are cooked at 200ºС.
The most delicious thing about this dessert is the cream. It is whipped from three proteins and 150 g of sugar. You can use the special function of the combine, mixer or blender. The cream should be thick and thick.
We remove the hot tubes from the cones and when they have cooled, fill them with cream. Decorate with powdered sugar.
Triangles with cottage cheese
The dough for triangles should be divided into equal squares, and the filling should be prepared from 200 g of cottage cheese and one egg.
1. Beat the egg. We will leave a part in order to grease the pies, and add the rest to the cottage cheese.
This mixture needs to be sweetened properly, because the puff pastry itself is not sweet.
2. On the side of each square, put a little filling and connect the edges so that triangles are obtained.
3. Put the pies on parchment and grease them with an egg with a silicone brush.
4. Triangles should be baked at 180ºC. Cooking time depends on the power and operating mode of the oven and varies from 12 to 20 minutes.
Puffs with jam from ready-made yeast-free dough
Even the lazy can cook puffs from yeast-free dough. This does not require any effort:
1. Roll out the dough to a width of half a centimeter.
2. Cut randomly into squares.
3. Put a little jam in the middle of each piece, away from the edge.
4. Close the halves of the sheet and grease the formed pies with a beaten egg.
Bake them at 200ºС. Estimated preparation time is 20 minutes.
Patties with potatoes in a pan
The proportions for these pies are set arbitrarily, according to the tastes of the hostess and her family.
1. Boil the potatoes, drain the water and mash the root vegetables into a puree. Add fried onion and butter to it.
2. Put the filling in the center of the puff pastry squares and close the edges of the puffs with a fork.
Fry the blanks in an oil pan on both sides until golden brown.
Quick cheesecake
The proposed type of cake is called quick, not because it will be ready in a few minutes, but because it is done with a minimum of effort. For the filling you will need a pound of ricotta, three eggs and half a glass of cream and sugar. Stock up on a couple of tablespoons of flour.
1. Puff pastry is taken as the basis. It is rolled into a layer and placed in a pie pan. Small sides should rise above the base.
2. Cream cheese is mixed with eggs, heavy cream, two spoons wheat flour, sugar and a drop of vanilla extract. All this is turned into an air mass by a mixer and poured into a mold.
The cheesecake is baked for 50 minutes. Cooking temperature - 180ºС. Ready pie must be allowed to stand in the cold.
Roll with berries and cream cheese
Roll out the dough for the roll immediately into a thin layer.
1. Lubricate it with a mixture cream cheese, type "Philadelphia", with sugar. We take the ratios to our taste.
2. Lay the second layer of dough on top of the first layer. Sprinkle it with almond crumbs and lay out a layer of berries.
3. We turn the roll and make small transverse cuts on it.
4. Lubricate the surface of the product with an egg and send it to the oven to bake at 190ºС. Approximate time to readiness - 30 minutes.
hot dessert can be anointed with butter and sprinkled with powdered sugar.
Pasties from puff pastry without yeast
From a purchased semi-finished product, you can very quickly prepare a nutritious snack. Homemade pasties will be very relevant in nature. They are delicious even when cold.
1. Divide the dough into lumps and roll each into a mug. Put the minced meat fried with onions in the center and add a little grated cheese.
2. Pinch the edges of pasties, forming a crescent.
3. Fry the pies in in large numbers butter in a frying pan on both sides.
4. Put the finished pasties on a napkin to remove excess fat.
Puffs with bananas and chocolate paste
Unleavened dough puffs with banana and chocolate will energize you while drinking tea and increase your efficiency during the day. They are prepared in minutes and conquer with their divine taste.
1. Roll out the dough, as usual for pies.
2. Cut it into rectangles and mentally divide each in half. Sprinkle one part, closer to the middle, with cinnamon, and put a couple of spoons on the other chocolate paste. Add a few banana slices on top.
3. Close the envelopes by folding them in half and securing the edges. Let's make some cross cuts.
4. Put the puffs in the oven, heated to 190ºС. We will bake for 20 minutes.
Ready pies sprinkle with powdered sugar.
Croissants with chocolate for breakfast
This dessert will please even the spoiled sweet tooth. What could be tastier than tender puff pastry combined with melted chocolate?
1. Strongly roll out purchased sheets is not necessary. Divide them into triangles. Place 1-2 pieces of chocolate on one side and roll the croissants into rolls.
2. Spread the blanks on the oiled parchment and send to the oven until browned. Chocolate delicacy is prepared at a temperature of 180ºС. It goes amazingly well with vanilla ice cream.
food industry constantly helps us out, compensating for the lack of time with a variety of fast food products. One of them is puff pastry. There is nothing easier than adding your favorite toppings to it and preparing it in a matter of minutes. delicious snack or dessert.
I have always loved puff pastry, which I bought in the store in frozen form. But I never could have thought that you could cook it with your own hands, and even without much hassle. Today I will open you a simple and for any baking. By the word any, I mean sweet pastries with filling, everyone’s favorite puffs, Napoleon cake, pies with meat stuffing and all sorts of weird treats. You just need to strictly observe the proportions and follow all the recommendations.
I usually cook puff pastry in the evening, and in the morning I bake delicious airy pastries from it. Well, to make it airy and crispy, you will need the following components:
- 200 g butter (you can use margarine);
- 1 egg;
- water (together with the egg, it should fill 250 gram glass by 2/3);
- 1/2 teaspoon of vinegar;
- 1/2 teaspoon of salt;
- 2 tbsp. + 2/3 st. flour.
In total, we will need to prepare 2 types of dough: one oily and the other unleavened. First I made butter dough.
Slightly melted butter chop with a knife and pour 2/3 cup flour into it. Rub the flour and butter between your palms until crumbs form. Now you just need to form a ball.
It's time to start preparing unleavened dough.
Pour into a 250 g glass egg. Add cool water to it until the glass is 2/3 full. Season with salt and beat with a fork. Pour everything into a dish, add 2 cups of flour and vinegar, knead a stiff dough.
roll out unleavened dough into a layer about 5 mm thick, and then wrap a slightly pressed ball into it butter dough in the form of an envelope. Cover the dough with a bag and refrigerate for 1 hour.
After an hour, take out the dough, roll it out on a floured table and fold it again with an envelope, refrigerate for 40 minutes. This will need to be repeated 2 more times. After that, the dough will be ready for baking.
The first thing I cooked from this dough was puff-bows.
quick recipe for puff pastry
Cooking Tips:
1. For the preparation of puff pastry without yeast optimum temperature rooms, utensils and products 15-17°C. At this temperature, the oil retains plasticity and does not need to be cooled, but between rolling the dough should be allowed to lie down for some time at rest so that the layers do not break during subsequent rolling.
At home (at a higher room temperature), the dough between rolls should be placed in the refrigerator for 15-30 minutes.
2. At a higher temperature, the oil acquires a spreadable consistency and is absorbed into the dough instead of lamination.
3. At a low temperature, the oil loses its plasticity, crumbles, as a result of which the dough layers are torn.
For dough preparation.
Break the egg, place in a glass or other container with a volume of 250 ml and stir.
Add vodka to the egg and pour in enough water so that the total volume of liquid (egg, vodka and water) is 250 ml.
Pour the liquid with the egg into a bowl, add vinegar and stir.
Add salt and stir until the salt crystals are completely dissolved.
Advice. To prepare the dough, you can use only water (without eggs and vodka), in this case you need to take 250 ml of water. But the use of eggs improves the quality of finished products. And the addition of vodka to the dough (you can cognac or rum) also makes the products more magnificent and tasty.
Advice. The use of vinegar and salt in the dough adds more than just taste finished products but also improves the elasticity of the dough. But you should avoid excessive use of vinegar or salt, otherwise it will affect the taste of the finished baking.
Gradually pouring the sifted flour, and at the same time stirring the dough with a spoon, knead a homogeneous, fairly dense dough.
First you can knead in a bowl, and then continue to knead the dough on the table for ~5-7 minutes.
You can hit it on the table several times. The dough should easily fall behind your hands. The dough feels like soft wax to the touch. The weight of the finished dough is approximately 630 g.
Wrap the finished dough in cling film so that it does not weather (or put in a bag) and leave at room temperature for ~30 minutes or 1-2 hours.
It is desirable that the dough lie longer at room temperature so that the gluten swells well and the dough becomes elastic.
Next stage - preparation of butter for puffing dough.
Chilled butter (from the refrigerator) cut into cubes.
Place the chopped butter in the bowl of the combine and add the sifted flour (50 g).
Mix butter with flour in a food processor.
Transfer the resulting butter-flour mixture to a sheet of parchment.
Cover the butter with a second sheet of parchment and roll into a thin layer.
Place the dough and butter-flour layer in the refrigerator for 15-20 minutes.
Remove the dough from the refrigerator and roll into a large rectangle ~ 30x25 cm, 5-7 mm thick.
Put a butter cake on a layer of dough so that it occupies about 2/3 of the entire dough and does not reach the edges, at least ~ 1-1.5 cm.
Carefully lay the free part (1/3) of the dough on the oily side and pinch the sides.
Cover the top with the oily part of the dough and pinch the edges. With a soft brush, gently brush the flour.
Cover the dough with cling film and refrigerate for ~15-30 minutes (the time depends on the room temperature).
Then remove the dough from the refrigerator, dust the work surface and dough with flour.
1st dough rolling(~9 layers of dough are formed)
Put the dough with the short side towards you, press the rolling pin several times over the entire surface of the dough, from the center to the edges (press moderately so as not to push the dough), then roll it into a layer ~ 10 mm thick.
Sweep flour with a brush.
The dough must be rolled out with quick movements, with effort, but this must be done carefully. Roll out the dough from the center to the edges and from the edges to the center. It is very convenient to roll out the dough with a thick, rotating rolling pin.
Turn the dough with the wide side towards you, left side tuck the dough up, and cover the dough with the right side - it turned out to be a triple addition, and the sheets of dough resemble the pages of a book.
Turn the left side of the dough up
Triple addition (test sheets resemble the pages of a book)
2nd rolling dough(~27 dough layers are formed)
Put the dough "pages" towards you and roll out to a thickness of ~ 8 mm.
Advice. Puff pastry is always placed for rolling with the short side towards you, then layering is obtained. You can lightly roll the dough both to the right and to the left (but only slightly, in order to give the shape of a rectangle).
Sweep the flour from the dough and fold it in three again.
If the dough and tools are still cold, you can not put the dough in the refrigerator, but make another rolling (if the dough is heated, it must be cooled in the refrigerator for ~ 15-30 minutes, covered with cling film).
3rd rolling dough(~81 dough layers are formed)
Dust the cooled dough with flour, put the "pages" towards you and roll out again to a thickness of ~ 7-8 mm.
Fold the dough again in triple addition, sweep the flour, and put in the refrigerator, covering with cling film.
4th dough rolling(~243 dough layers are formed)
Dust the cooled dough again with flour and roll out.
Thus, in total, 4 times the dough must be folded in triple addition, and rolled out to a thickness of ~ 7-8 mm. Further rolling out of the dough is not recommended as thin layers of dough may tear.
Yeast-free puff pastry is ready
Advice. The dough can be folded with a quadruple addition (both edges of the dough are folded to the center, then the dough is folded in half, like a book) and also produce 4 rolls. Then, after 4 rolls, 256 layers of dough are formed in the dough. But rolling out a quadruple is a little more difficult than a triple, since the dough layer is thicker.
The finished puff pastry should be cut with a sharp knife so as not to crush the edges of the dough.
It is advisable to grease with an egg only the surface of the products, without lubricating the sides at the same time - the egg will interfere with the rise of the dough during baking.
Before baking puff pastry products, sprinkle the baking sheet with cold water.
The dough must be well chilled before baking.
Before baking, the dough can be pricked in several places with a knife so that there are no blisters.
Bake products at 180-200°C for about 10-25 minutes or longer, depending on the recipe and the size of the products.
Good appetite!
