This is a wonderful dough, just a lifesaver. Cooking it is elementary, probably, and 10 minutes is a lot ... and the result is incredible, soft and crispy at the same time, layered and tasty. You don't need to layer anything, roll it out, you don't need a lot of movements. I just mixed everything in turn and sent it to the refrigerator. If you are going to cook something for several days, it will be perfectly preserved in a bag, in the refrigerator, if you are preparing for future use, then you can send it to the freezer. Another plus is that the ingredients are approximate, we can perfectly replace sour cream with kefir or yogurt, add flour if it sticks a little to your hands. We also use any fat or combine it, you can take margarine, butter, lard, whatever. It rolls out very easily, as the dough is soft and elastic. From this norm you will get puff tongues with caramel crust, 4 baking sheets. My friend made a kurnik from this dough and said that she would never cook with store-bought again, it turned out much tastier. A recipe from my mother's cookbook, for which many thanks to her.
If you find it difficult to knead plain dough on the water, then the further process will also not seem time-consuming. Puff pastry at home- it is always available and relatively cheaper than purchased. I assure you, this is the easiest method for making dough, and the process is easy to repeat. But, as in many such cases, experience and skills in working with the test would not hurt.
Puff pastry recipe
Everything is much simpler than you might think, the dough is kneaded like dumplings and a list necessary ingredients not cunning. With the desire and a little skill, you can easily cook puff pastry at home and later use it for any desired baking...- Ingredients:
- Flour - 500 g (or as much as needed)
- Water - 250 g.
- Salt - 1 teaspoon
- Fat or Margarine (for greasing the dough) - 150 g.
Gradually add flour and knead the dough. The dough is put in such an amount until the added flour completely absorbs the water.
The dough is kneaded like dumplings. Readiness is determined by the fact that the dough should easily come off the hands and from the edges of the cup:
After thoroughly kneading the dough, roll it into a ball. Cover with a cup and leave in a warm place for about 20 minutes.
After the lapse of time, having kneaded the dough again, we insist again for 10 minutes. At the same time, the dough becomes more obedient and in the future it will be easy to process ...
Sufficiently infused dough is initially rolled out a little with your hands:
After we start rolling with a rolling pin:
We roll out the dough with a thin layer of 3-5 mm., As shown in the photo:
Thaw the fat in a small bowl:
Let cool slightly and pour the fat over the dough.
Rub the fat evenly over the entire dough:
From one end, carefully roll the dough into a roll:
Roll up as tightly as possible:
Press the dough rolled into a roll with your hands so that there is no room for air inside the roll:
We wrap the finished roll in a circle, in the form of a snake:
Starting from one end, cut the finished roll into small pieces:
The longer you cut puff roll, the larger your intended product is:
We put each sliced piece of roll vertically and press down on top, with fingers or palm:
As a result, the sliced pieces of the roll should take the form of cakes, in the center of which layers are visible:
Cover with a cup on top and leave for 15 minutes, preferably in the freezer. You can store frozen for a long time.
Puff pastry is ready!
If you want the dough to be noticeably flaky when baking, you need to use large quantity fat, but we must not forget that such a dough quickly becomes boring. For greasy pastries, it is advisable not to abuse the amount of fat.
From the dough you can bake unusually delicious puffs, such as:
Classic puff pastry is quite difficult to prepare. It's easier to buy ready-made, and get it when you want to bake something. But, if you are a supporter of everything homemade, look on the Internet for simplified cooking methods. puff pastry. The recipes below assume you already have it.
tablespoon.comIngredients:
- 200–300 g puff pastry;
- chicken eggs;
- bacon slices;
- Parmesan;
- salt, pepper and herbs (parsley, dill, basil).
Cooking
Roll out the dough and cut it into squares 7–10 centimeters wide. Lay them out on a baking sheet parchment paper. Make borders about 1 centimeter high along the edges of the squares.
Break one egg into each of your squares and lay out a few slices of bacon. Salt, pepper and sprinkle with chopped herbs and grated Parmesan (can be replaced with other cheese).
Preheat oven to 200°C. Bake puffs for 10-15 minutes. The dough should turn golden brown. But you can take the puffs out early if you want the egg to stay runny.
Clarkscondensed.com Ingredients:
- 400 g puff pastry;
- 200 g sausage;
- 200 g cheddar;
- 4 eggs;
- 1 tablespoon ranch sauce;
- 3 tablespoons of salsa sauce;
- Parmesan.
Cooking
Roll out the dough to make a circle with a diameter of about 30 centimeters. Place a glass in the center of this circle and cut out another circle. Cut the resulting ring into triangular wedges. It should look like a flower.
You can also cut the dough into triangles and shape into a ring as shown.
Brush the ring with ranch sauce. If not, then just mix in equal proportions sour cream and mayonnaise with various spices (dried parsley, dried dill, salt, pepper, garlic powder and so on).
Cut the sausage and lightly fry. Then break the eggs into the pan and fry, stirring constantly. At the end, add three tablespoons of salsa.
Spread the filling around the ring so that later it is convenient to bend the “petals”, and after cooking, cut the puff. Close the ring by bending all the "petals" and sprinkle it with grated parmesan. Bake the puff in the oven for 10-15 minutes at 200°C. Serve hot for breakfast.
Patsy/Flickr.com Ingredients:
- 400 g yeast-free puff pastry;
- 250 g cream cheese;
- 150 g sugar + 2-3 tablespoons for sprinkling;
- 80 g butter;
- 1 teaspoon vanilla sugar.
Cooking
Roll out the dough into two large layers. Put one of them on a round or rectangular baking dish. Blend until smooth cream cheese, butter, sugar and vanilla sugar. Pour the mixture into the mold.
Lay the second layer of dough on top. Seal the edges. If desired, you can make braids or a lattice from the rest of the dough and decorate the cheesecake with them. Sprinkle the top of the cake with sugar. If you like cinnamon, then you can sprinkle it with it too.
Bake the cheesecake for half an hour in an oven preheated to 180 ° C until golden brown. When it cools down, send it to the refrigerator for a couple of hours, and then cut and serve.
minadezhda/depositphotos.com Ingredients:
- 500 g puff pastry;
- 130 g butter;
- 1 small fork of cabbage;
- 7 eggs;
- 3 teaspoons of salt.
Cooking
Finely chop the cabbage and sprinkle with salt. Leave for 15-20 minutes for it to give juice. Boil the eggs and chop finely too.
Squeeze cabbage and combine with eggs. Melt the butter and pour into the filling.
Roll out the dough to the size of the pan. You should have two identical layers. Line a baking sheet with one of them and lay out the filling. Place the second layer of dough on top. Pinch the edges. Lubricate the surface of the pie with a beaten egg and bake in the oven for 30-40 minutes at a temperature of 180 ° C.
The-girl-who-ate-everything.com Ingredients:
- 100 g puff pastry;
- 100 g cream cheese;
- 2 tablespoons of sugar;
- 1 tablespoon lemon juice;
- 1 teaspoon grated lemon zest;
- fresh or frozen berries.
For glaze:
- 1 glass of powdered sugar;
- 1-2 tablespoons of milk.
Cooking
Using a mixer, mix cream cheese, sugar, lemon juice and zest. Roll out the dough and brush it with the butter mixture. Spread the berries on top and wrap the roll. Cut it into small pieces and transfer them to a round baking sheet.
Bake the rolls for 15-20 minutes at 180°C. While they are baking, prepare the glaze. To do this, mix a glass of powdered sugar with 1-2 tablespoons of milk. Let the mixture stand for a while so that the powder is completely dissolved. If the frosting is too thick, add another tablespoon of milk. You can also add a pinch of vanilla if you like.
Take the rolls out of the oven and brush them with glaze. Can be served both hot and cold.
Dream79/Depositphotos.com Ingredients:
- 1 kg puff yeast-free dough;
- 500 g pork or ground beef;
- 50 g butter;
- 2 onions;
- 5 cloves of garlic;
- salt, pepper, spices to taste;
- vegetable oil for frying.
Cooking
Grind the onion with a blender or meat grinder, mix it with minced meat. Salt, pepper, add minced garlic and spices that you like.
Cut the dough into small balls, roll each of them. Put a couple of tablespoons of minced meat and a small piece of butter on one half of the circle. Cover the minced meat with the second half of the dough and pinch it.
Fry pasties in hot vegetable oil until golden brown from two sides. After frying, lay the pasties on paper towels to remove excess fat.
Thefoodcharlatan.com Ingredients:
- 200 g puff pastry;
- 2 bananas;
- "Nutella";
- sugar;
- cinnamon.
Cooking
Roll out the dough and cut into triangles. Brush the base of each with Nutella (about half a tablespoon per triangle). How to cook this chocolate paste at home, see.
Peel bananas and cut into quarters. Divide the banana pieces into triangles. Roll up the puffs, seal the open edges so that the filling is not visible. It should be something like pies. Roll each of them first in sugar, and then in cinnamon. Lay out on a baking sheet lined with parchment.
Bake puffs for 10-15 minutes at 190°C. Best eaten hot so that Nutella flows like hot chocolate.
Ginny/Flickr.com Ingredients:
- 220 g puff pastry;
- 100 g mozzarella;
- 1 teaspoon chopped parsley;
- 1 clove of garlic.
Cooking
Roll out the dough and cut it into triangles. Put on a piece of cheese (if there is no mozzarella, use any other soft varieties) at the base of each triangle and fold over the bagels. Brush them with a mixture of melted butter and minced garlic and parsley.
Preheat oven to 190°C and line a baking sheet with parchment paper. Bake the bagels for 10 minutes.
vkuslandia/depositphotos.com Ingredients:
- 500 g puff pastry;
- jar canned pineapple(rings);
- powdered sugar.
Cooking
Remove pineapple from jar and pat dry on paper towels. Cut the rolled out dough into strips 2-3 cm wide. Wrap each pineapple ring with a strip of dough (much like we did with bacon) and spread on a baking sheet (don't forget the baking paper).
Bake the puffs in the oven at 180°C for 15-20 minutes. Ready baked goods sprinkle with powdered sugar. You can also use sesame seeds or poppy seeds as a topping.
bhofack2/depositphotos.com Ingredients:
- 250 g puff pastry;
- 200 g feta cheese;
- 200 g frozen spinach;
- 4 tablespoons of olive oil;
- 2 chicken eggs;
- 1 onion;
- 1 clove of garlic;
- parsley, dill and green onion taste.
Cooking
Spanakotiropita is a traditional Greek spinach and feta pie. To make portioned spanakothyropites, defrost, dry and chop the spinach. Fry the onion in olive oil (two tablespoons) until golden brown. In a separate bowl, beat the eggs and combine them with the feta. Mix everything thoroughly until smooth. Add the fried onion, remaining olive oil, finely chopped herbs and garlic.
Roll out the dough thinly and cut into squares 10-12 centimeters wide. Put two tablespoons of filling on each of them. Wrap the pies in triangles. Lay them out on a baking sheet lined with parchment paper.
Bake the pies in an oven preheated to 180°C for 20-25 minutes.
esimpraim/Flickr.com Ingredients:
- 250 g puff pastry;
- 100 g of powdered sugar;
- 100 g fresh strawberries;
- 3 tablespoons of sour cream;
- 4 tablespoons of strawberry jam;
- 2 bananas;
- 1 apple;
- 1 kiwi.
Cooking
Roll out the dough into a layer about 0.5 cm thick. You can make small bumpers around the edge.
Spread the dough first with sour cream (it is better to take fatty), and then strawberry jam. If there is no strawberry, you can take any other of your choice. Arrange thinly sliced fruit on top. Fantasize to make it not only tasty, but also beautiful.
Send the dish to the oven, heated to 200 ° C, for 15-20 minutes. Sprinkle the finished biscuit with powdered sugar.
Kasza/Depositphotos.com Ingredients:
- 400 g puff pastry;
- 200 g of ham;
- 150 g of hard cheese;
- 1-2 tablespoons of mayonnaise;
- 1 clove of garlic;
- greens (dill, parsley, basil).
Cooking
Roll out the dough into a rectangle measuring approximately 30 x 45 centimeters. Cut the ham (you can use doctor's and any other sausage of your choice) and cheese into thin slices.
Chop the herbs and garlic, mix them with mayonnaise and spread this layer of dough, retreating 3-5 centimeters from the edge. Spread the ham and cheese evenly over the dough. Leave the ungreased edge free. Roll up the roll so that this strip of dough is on the outside. It can be moistened with water to seal the roll tightly.
Cut the roll into pieces 4-6 centimeters wide. Lay them out on a baking sheet lined with parchment paper. From above, the roll can be greased with yolk and sprinkled with poppy seeds or sesame seeds. Bake the rolls in the oven at 180°C for 20-25 minutes.
p.studio66/depositphotos.com Ingredients:
- 6 sausages;
- 100-150 g of hard cheese;
- 1 egg;
- sesame seeds, sauce and spices to taste.
Cooking
Roll out the dough and cut into strips 3-4 centimeters wide. Grease each of them with your favorite sauce, sprinkle with spices and finely grated cheese. Wrap the sausages in the dough strips and place the hot dogs on a parchment-lined baking sheet. Brush the top with beaten egg and sprinkle with sesame seeds (optional).
Bake the sausages in the dough for 20 minutes at 180°C.
Ken Hawkins/Flickr.com Ingredients:
- 200 g puff pastry;
- 200 g of chocolate;
- 50 g of powdered sugar;
- 1 chicken egg.
Cooking
Roll out the dough no more than 0.5 cm thick and cut into triangles. Place 1-2 pieces of chocolate at the base of the triangles. Roll up the triangles, place on a parchment-lined baking sheet and brush with the beaten egg.
Bake the croissants in the oven for 20 minutes at 220°C.
uroszunic/Depositphotos.com Ingredients:
- 300 g of yeast-free puff pastry;
- 300 g smoked chicken breast;
- 200 g of hard cheese;
- 1 egg.
Cooking
Roll out and cut the puff pastry into strips about 2 centimeters wide. Take one strip and put on it finely chopped chicken breast and grated cheese. Cover with another strip, fasten them together at the base. Carefully twist the puff in a spiral. Repeat the same for all remaining strips.
Put the finished pigtails on a baking sheet (do not forget about baking paper!) And put in the oven, heated to 200 ° C, for 15 minutes.
Alattefood.com Ingredients:
- 250 g puff pastry;
- 2-3 apples;
- 5 tablespoons of cane sugar;
- 3 tablespoons of regular sugar;
- 2 tablespoons of butter;
- 2 teaspoons of cinnamon;
For glaze:
- ½ cup powdered sugar;
- 2-3 teaspoons of milk;
- ½ teaspoon vanilla extract.
Cooking
Popular in Denmark Apple pie from puff pastry. We suggest you make its variation in the form of braids.
To do this, apples need to be peeled, core removed and cut into cubes. Then they must be caramelized over low heat: cook them in a saucepan along with cane sugar, vanilla extract and a teaspoon of cinnamon for 5 minutes.
Roll out the dough, grease it with melted butter, sprinkle with regular sugar and the remaining cinnamon. Lay out the apples and cover with another layer of dough on top. Then cut it into strips, put them on a baking sheet with parchment and carefully twist each of them in a spiral.
Bake the pigtails for 10-15 minutes in the oven at 180°C. While they are baking, make the glaze. Connect powdered sugar, milk and vanilla extract. You can adjust the thickness of the glaze by adding either powder or milk.
Pour the finished braids with glaze and serve.
sweetmusic_27/Flickr.com Ingredients:
- 400 g puff pastry;
- 100 g of hard cheese;
- 100 g salami;
- 1 tomato;
- 1 egg;
- olives;
- spices to taste.
Cooking
If you are a fan, then you will surely like these pies. Their filling goes well with foam. Salami, cheese, tomato and olives should be finely chopped and combined with an egg. If you want, you can add your favorite spices and herbs to the filling.
Roll out the dough, cut into squares and spread the filling. Blind pies. Bake at 180°C until golden brown.
Krzysztof_Jankowski/Shutterstock.com Ingredients:
- 500 g of yeast-free puff pastry;
- 400 g of cottage cheese;
- a glass of sugar;
- 3 eggs.
Cooking
Using a mixer, beat two eggs with a half cup of sugar and cottage cheese. When the mass becomes homogeneous, add the remaining sugar and beat again.
Roll out the dough and cut into circles or squares. Put 1-2 tablespoons on each of them curd mass. Wrap the edges of the cheesecake like pies. Place them on a parchment-lined baking sheet and brush with beaten egg.
Bake for 30-40 minutes at 180°C.
Scatteredthoughtsofacraftymom.com Ingredients:
- 400 g yeast puff pastry;
- 200 g mozzarella;
- 3 tomatoes;
- 2 tablespoons of tomato sauce;
- 2 tablespoons of olive oil;
- greens and seasonings to taste;
- salt and pepper.
Cooking
Roll out the dough, make sides around the edges. If desired, you can make portioned mini-pizzas. Grease the dough olive oil and tomato paste, sprinkle with seasonings to your liking.
Lay out the filling. Thinly sliced tomatoes and mozzarella are enough for a Margarita pizza, but you can use any and all toppings (bacon, mushrooms, olives, and so on).
Sprinkle pizza on top with fresh herbs and bake for 20–25 minutes at 200°C.
Tarte Tatin
Joy/Flickr.com Ingredients:
- 250 g yeast puff pastry;
- 150 g butter;
- 150 g cane sugar;
- 6 sweet and sour apples;
- a pinch of cinnamon.
Cooking
Tarte Tatin is a French apple pie where the filling is on top. Let's make a reservation right away: instead of apples, you can use pears, mangoes, peaches or pineapples.
Grease a baking dish well with butter and sprinkle with sugar. Peel the apples, remove the core and cut into slices. Arrange them in a baking dish and sprinkle with cinnamon. Cover the apples with a layer of rolled puff pastry.
Bake the cake for half an hour at a temperature of 180 ° C. When the finished tart has cooled slightly, invert the form onto a plate or tray so that the apples are on top. Serve warm. Maybe with ice cream.
If you have your own signature puff pastry recipes, then welcome to the comments. Let's share our culinary secrets with each other!
To prepare fluffy croissants, fluffy open pie or other pastries, you will need puff pastry. You can buy it at any supermarket, but it's much safer to make it yourself. It is believed that this is quite difficult, especially when it comes to the yeast version. However, do not be afraid! Follow the suggested recipe and you'll be fine. And the photo will explain all the nuances of the cooking process.
Based on the amount of ingredients indicated in the recipe, you can prepare puff pastry, which is enough to bake a small cake with a diameter of 20 cm and a height of 4 cm or 10 croissants. If necessary, you can proportionally increase the amount of ingredients.
Ingredients
- 1 cup flour (for the base);
- 2 tbsp. l. flour (for layering);
- 3/4 cup flour for rolling out (you may need less, a lot depends on the flour);
- 50 g butter (soft);
- 100 g butter (for layering, strongly chilled);
- 5 g dry yeast;
- 1/2 cup milk;
- 1 st. l. Sahara;
- 1/2 tsp salt;
- 1 egg.
Cooking:
Heat half a glass of milk microwave oven or on the stove. Pour dry yeast into milk. Mix well. Pour the milk with the yeast dissolved in it into a large bowl. Add the remaining ingredients there: flour, egg, sugar, butter and salt. Butter for dough should be soft. 
Knead the dough from the ingredients described above. This will be the yeast base. It must be set aside for at least 1 hour, but no longer than 2-3 hours. To prevent the puff pastry from winding on top, it must be covered with a towel.
Now let's prepare the oil for the layering. To do this, take a heavily chilled butter, put it in a plate and add flour to it. The butter should be chopped with a cold knife and mixed with flour until it turns into fine crumbs. After that, the plate with butter-flour crumbs should be put in the refrigerator. 
When the dough rises, knead into it required amount flour so that the mass does not stick to the hands and can be rolled out. Roll out the base in thin pancake on a floured table or a special board. Remove the bowl of butter crumbs from the refrigerator. Separate a small part (1/5 or 1/6 - depending on the area of the rolled out dough layer) and evenly distribute it over the dough sheet. 
Advice for newbies. After you take some of the flour from the plate, put it back in the refrigerator. This is done so that the butter does not start to melt in the heat. If you are preparing puff pastry at home not for the first time, you can layer and roll it out quickly and skillfully, you can not remove the plate with butter-flour crumbs every time in the cold. 
Fold the dough in half and gently roll it out with a rolling pin. Sprinkle the resulting layer of dough again with oil crumbs. Fold it in half and roll it out again. This is done until the butter-flour crumb runs out. When rolling out, it is not immediately possible to obtain a dough with a neat square shape. However, for the first 2-3 layers, this can be achieved by collecting a layer in the shape of a square, as can be seen in the photo. 
Homemade puff pastry is ready! It looks beautiful and has at least 32 layers. Now you need to put it in the refrigerator for at least 1 hour. There the dough will cool and be ready for baking.
Yeast-free puff pastry
Many women ask themselves: “How to make puff pastry without yeast?” Not everyone wants to mess with them, but everyone wants to get an excellent result. The answer to the question will be a recipe for yeast-free puff pastry. You can use it to make puffs, croissants or other confectionery both sweet and meaty. By preparing puff pastry according to the proposed recipe, you will get a base that is enough for 8-10 palm-sized croissants.
You will need:
- 2 cups of flour;
- 1/2 glass of water;
- 1/2 tsp salt;
- 1 tsp lemon juice;
- 200 g butter (very chilled).
Cooking:
Dissolve lemon juice and salt in half a glass of water. Sift the flour into a deep bowl. The sifted flour is saturated with oxygen, and the resulting dough becomes more airy. Gather the flour in a pile and make a well in the center.
Gradually pour water into the recess and mix it with flour. Thus knead the dough. It should not be too sticky to the hands and the rolling pin so that it can be rolled out. This will be a yeast-free mass, on the basis of which it will be necessary to prepare puff pastry. 
Roll out the mass into a thin layer. To make the layers, you will need butter. Divide the heavily chilled butter into 6 portions. Take them one by one, and put the others in the refrigerator, otherwise they will melt, stick to the grater and hands.
Take one part of the oil. Grind it quickly on a grater. Spread over the dough layer. This is best done with a spoon or cold hands. 
Fold the dough sheet in four. Gently roll it out with a rolling pin as thin as possible. Take the second part of the oil, grate it and spread it over the dough. Fold the sheet in four again and roll out. Repeat these manipulations until the oil runs out. 
Puff yeast-free dough ready! Place it in the refrigerator for 1 hour or longer. It is necessary to do this so that the mass is sufficiently cooled. After the specified time, you can cook pastries.
Quick puff pastry
Making puff pastry doesn't necessarily involve tedious layering with butter. There is a recipe that allows you to make it quickly and easily. This option is ideal for making khachapuri, samsa or bags for chicken legs. Quick puff pastry is elastic, it is easy to mold from it. Try to cook it according to the proposed recipe, and many new dishes based on it will open for you.
You will need:
- 200 g butter (very chilled);
- 2 cups flour (plus some more for rolling out)
- 1/2 glass of water;
- 1 st. l. vinegar (regular or apple);
- 1/4 tsp salt.
Cooking:
In the bowl in which you are going to knead the dough, put the heavily chilled butter. Pour flour in there. Chop the butter with a knife and mix it with flour. Do this until the mass turns into crumbs. 
Collect the mass and lay it out in a slide, as in the photo. Make a hole in the middle of the hill. Dissolve vinegar and salt in half a glass of water. Gradually pour water into the recess, without ceasing to chop the dough. Do this until the mass becomes homogeneous. 
Quick homemade puff pastry is ready! Cover with cling film and refrigerate for 1 hour. As you can see, puff pastry can be made quite easily without spending a lot of time on cooking.
Puff pastry is a tricky thing. Yes, and the process of its preparation is quite long. That is why many housewives refuse to cook delicious puffs, croissants and real Napoleon cakes at home.
In fact, there is nothing complicated and particularly difficult in preparing puff pastry. And most importantly, it can be done relatively quickly. By the way, puff pastry can be stored in the refrigerator for a very long time, incl. having prepared it in advance, you can then use it at any convenient time. And this is a very significant "plus"!
Ingredients:
How to make puff pastry at home
1
. Before preparing the dough, put a pack of butter to keep warm at room temperature. Pour flour into a deep bowl. 
2
. Next pour in the yeast.
3
. Then sugar and salt. Stir.
4
. Beat in 2 eggs.
5
. Stir and gradually add warm water.
6
. Knead the dough. It should be quite elastic, medium density. And put it in the refrigerator until cool 20-22 C (about 1 hour).
7
. The butter should be soft, lightly mix it with a fork until a homogeneous paste.
8
. In the meantime, our dough has risen beautifully in the refrigerator.
9
. chilled dough we take it out of the refrigerator and roll out a layer 1.5-2 cm thick. No need to make thin layers, otherwise ready dough will tear.
10
. Divide the butter into 4 equal parts. Brush the rolled out dough with 1 part butter.
11
. Fold the sheet in half. Repeat steps 9,10,11 3 more times.
12
. We get puff pastry, according to the recipe of the Pekarushka bakery chain. From it you can cook delicious puffs, pizza, pie and other goodies.
Delicious puff pastry is ready
Enjoy your meal!
Quick unleavened puff pastry in butter
This dough is prepared quite quickly. However, the labor costs for its preparation are rather big. Though you don't have to be afraid. The first time may be difficult, but with experience everything will go much easier. To prepare this test, you need following products:
butter - 200 g;
water - a little more than half a glass (130-150 ml);
It starts with food preparation. The water must be cooled (keep at least half an hour in the refrigerator), and the oil should be kept for the same amount of time at room temperature.
When the ingredients are ready, you can start kneading the dough. To do this, on a clean surface of the table, sift the flour with a slide, salt and add 30-50 grams of butter. The creamy product must be gently rubbed with flour with your hands. Now you need to pour water into the flour in small portions and start kneading the dough. received homogeneous mass it is necessary to knead for at least 5 minutes so that the resulting product becomes smooth and elastic.
Roll out the dough into a rectangle and put butter in its middle (along the entire length) and level it. Eventually creamy product should take up half of the rectangle, so that there is about a quarter of the free space on each side of it. It is these tips that must be bent and applied to the oil on both sides so that it is inside.
The rectangle with wrapped butter must be turned over and carefully rolled out, increasing the layer by about three times. Fold in three again, wrap cling film and refrigerate for half an hour.
Then take out the cooled product, roll it out again, fold it and roll it out again. Repeat the procedure 5-6 times. If the dough becomes too warm, then it makes sense to repeat the cooling. The finished mass can be used immediately for baking, or you can put it in freezer until better times.
Yeast-free puff pastry in butter
Professional chefs say that 10-15 minutes of free time is enough for this. Although, most likely, this is in the presence of a certain experience. Efforts to prepare it also require a little less. And the technology is not as "fancy" as in the previous version. The ingredients for this test are:
Flour - 1.5-2 cups (about 250-300 g);
butter - 200 g;
water - about half a glass (100-120 ml);
chicken eggs - 1 pc.;
salt - half a teaspoon.
For this test, you first need to prepare the liquid ingredients. Pour water, vinegar, salt and egg yolk into a convenient, small container (some cooks advise using the whole egg) and beat thoroughly until smooth. Put the prepared mixture to cool in the refrigerator.
Sprinkle flour on a clean table. Butter, previously frozen, dip in flour and rub on coarse grater. This should be done directly above the flour hill so that the pieces of butter fall right into it. When all the butter is crushed, it should be gently, without kneading, mixed with flour. As a result, an oil-flour slide should form on the table, in the center of which it is necessary to make a recess.
Remove the mixture of liquid components from the refrigerator, beat lightly and pour into the resulting hole. After that, you need to carefully and quickly collect flour and butter from the edge to the center to make a dough. It is impossible to knead it in the usual sense of the word. As practice shows, it is the formation of the test that takes 10-15 minutes.
The resulting ball of dough must be wrapped in a film and sent for 3-4 hours in the refrigerator. After that, you can immediately start baking from it.
Fresh puff pastry on margarine
It is not only fast, but also a budget option puff pastry. The fact is that it does not include butter, but margarine. Someone will say that baking on margarine is not so tender. They are partly right, but judging by the price / quality ratio, then this particular recipe will certainly take first place. As for the technology itself, it is incredibly simple and is a cross between the first two recipes. Well, the products for margarine puff pastry need the following:
Flour - 2 cups (about 250 g);
margarine - 1 pack (180-200 g), it is better to take margarine for baking;
water - about a glass (200 ml);
chicken eggs - 1 pc.;
apple cider vinegar - 2 teaspoons;
salt and granulated sugar - 1 teaspoon each.
Just like in the first recipe, first you need to cool the water and hold the margarine at room temperature. In principle, half an hour is enough for this. Then mix water, vinegar, egg, salt and sugar in any convenient bowl and beat well.
Sift the flour into a bowl, pour the liquid ingredients into it and knead the dough. It is necessary to knead for a relatively long time - at least 5 minutes, so that the finished mass becomes homogeneous and elastic. The resulting bun must be divided into two parts and rolled out into more or less identical layers of 3-5 mm thick. Spread each layer evenly with margarine, put one on top of the other and roll into a tight roll. The roll, in turn, is slightly flattened and wrapped in a “snail”, which should be wrapped in cling film and put in the freezer for 15-20 minutes.
Roll out the chilled dough into a layer and ... or start cooking delicious pastries, or cover with cling film, roll into a roll and put in the refrigerator for storage.
Useful subtleties
In order for the final baking to turn out to be of high quality, certain rules must be observed during its preparation.
Products for the test are best taken chilled. The exception is butter/margarine. And even then, only if it is spread on layers of dough, and not crumbled into flour. Why is that? Yes, so that the oil does not disperse and does not mix with the flour base of the dough. Otherwise, nothing will work.
Both butter and margarine are suitable for puff pastry. Of course, butter is preferable, but margarine is cheaper. As for spreads, opinions differ here. Someone considers this product a good alternative to butter, while someone has a prejudice towards it. This question can be left open. Although if we compare the cost of spread and margarine, then it makes sense to opt for the latter. Neither product is oil, and if there is no difference, then why pay more.
Puff pastries (puffs, croissants, etc.) should be kept in the oven for about half an hour. Some recommend that the oven only be heated to 180°C. But in fact, this only applies to yeast variants. Products from quick test it is better to put in an oven heated to 210 ° C and bake for 10 minutes, only after that the temperature can be reduced to 180 and leave the baking alone for another 15-20 minutes. But thin puff pastry products (tongues, cakes for Napoleon) can be kept for only 5-10 minutes at a temperature of around 200 ° C. This is already quite enough.
The easiest way
Paradoxically, the easiest (although not always the fastest) way to make puff pastry is to buy it in the supermarket. However, do not immediately "rush" to the nearest store. In fact, not everything is so rosy.
It’s worth starting with the fact that ready-made puff pastry is not made on butter but on margarine. Of course, you can make a similar budget option at home, but margarine and margarine are different. The one that is used in mass production, even normal vegetable oil does not contain. But it contains great amount a wide variety of additives. The composition of the finished puff pastry, which is not only included: emulsifiers, thickeners, dyes and other chemicals. Question: do you need it?
In addition, the price of this product does not correspond to its prime cost. Homemade margarine dough is much cheaper. So if you take finished product from global brands, then only as a last resort.
Video recipe "Homemade puff pastry from Grandma Emma"
