Puff pastry

Puff pastry is a baking base that many housewives love because of its versatility and light, pleasant taste. It makes delicious pies, pizza, cakes and pastries. However, preparing it is not so easy. Therefore, to do everything right, you need to know some secrets.

Instant puff pastry at home

According to this recipe, you will prepare puff pastry quickly enough, so there is no point in running to the nearest supermarket. The preparation is suitable for baking pizza, tongues, triangles with meat filling and pies.

1. 
   How to quickly make puff pastry at home? Water for kneading dough must be purified in advance. Make sure it is at room temperature. Pour salt into the water and mix it with water until completely dissolved.
2. 
   The required amount of flour must be sifted several times in advance to saturate it with oxygen. Pour the flour into the salted water and begin to knead the dough, first with a fork and then with your hands. The dough should curl into a ball, become elastic and soft. Wrap the dough in cling film and leave it alone for 30 minutes.
3. 
   After half an hour, the dough needs to be cut into 4 equal parts and twist each of them into a ball-shaped lump. Wrap the balls in cling film and leave them alone for 7-10 minutes.
4. 
   Roll out the first ball into a thin layer and grease it evenly with butter. Now roll out the next ball of dough into the same layer and place it on top of the first. We also grease this layer with butter. We do the same with the third ball of dough. The fourth layer does not need to be lubricated with oil.
5. 
   Align the sheets. We tighten them, if necessary, so that they fit evenly against each other. Then we roll the layers into a roll very tightly, wrap it in film and put it in the refrigerator for 2 hours.

Bon appetit!

How to make puff pastry dough?

The choice of flour for making puff pastry should be approached very carefully: it must be of the highest grade, finely ground and contain gluten. Also, the flour must be sifted before kneading in order to saturate it with oxygen for faster fermentation.

Cooking time – 8 hours 40 minutes.

Cooking time – 1 hour.

Number of servings – 1.

Ingredients:

• Flour – 600 gr.
• Milk – 300 ml.
• Butter – 350 gr.
• Pressed yeast – 40 gr.
• Sugar – 60 gr.
• Salt – 1 tsp.

Cooking process:

Step 1. Heat the milk (100 milligrams) until it is warm, but not hot.Add sugar and mix. Crumble the yeast with your hands.

Step 2. Sift the flour through a sieve several times. Add flour (1 cup) to the prepared dough. Mix the contents of the bowl and leave for 30-40 minutes in a warm place.

Step 3. You will understand that the dough has “risen” by the “cap” that has formed. Pour the dough mixture into a more convenient bowl (wide and large). Heat another 200 grams of milk and add it along with salt to the dough.

Step 4. Gradually begin to introduce the remaining flour and mix the dough at the same time. When all the flour has been added to the dough and mixed with the rest of the ingredients, cut a small piece (50 grams) from the butter briquette and add it to the dough.

Step 5. Knead the dough with your hands for about 15-20 minutes. When it stops sticking to your hands and becomes smooth and elastic, roll it into a single lump and tightly cover the top of the bowl with cling film. Place the preparation in the refrigerator for 3-4 hours.

Step 6. Lay out a rectangular sheet of parchment paper and place soft butter (300 grams) on it. Cover the butter with a second sheet of the same size and roll it out, forming a square or rectangular layer. Carefully take the sheets with butter between them and put them in the refrigerator. 15 minutes before we start working with the dough, the structure must be removed from the refrigerator.

Step 7. Clean the work surface of the table on which we will roll out the dough. Sprinkle it with a little flour. We spread the dough and make a cut in the form of a cross on its surface. The depth of the cut should be at least 2-3 centimeters. Pull the dough by the ends to form a square.

Step 8. Lightly sprinkle the dough with flour and begin rolling out.You should get a rectangular layer about one centimeter thick. We place the butter square or rectangle on the side of the dough layer farthest from us. There should be a distance of at least 1-2 centimeters from the edges of the dough to the sides of the oil layer.

Step 9. Cover 1/3 of the dough with butter. Now we place the far edge of the dough on top of the bottom one to form an “envelope”. Align the edges of the dough and “glue” them together to make three layers.

Step 10. Turn the dough over to the narrow side and begin to gently press the layer with a rolling pin so that the oil is evenly distributed inside the dough. We roll out the workpiece so that it is no more than a centimeter thick.

Step 11. Approximately divide the dough into three parts. We wrap the third of the layer closest to us away from ourselves, and the farthest one towards us. Again you get something resembling an “envelope”. Wrap the workpiece in cling film and place it in the refrigerator for 1 hour.

Step 12. Remove the dough from the refrigerator and place it with the narrow side facing you on a table surface sprinkled with flour. Sprinkle flour on the dough itself. Roll it out so that it is no thicker than one centimeter. We repeat the procedure with “folding” and cooling the dough. Then we'll do this a couple more times.

Bon appetit!

A simple and delicious recipe for puff pastry without yeast

To make the dough more fluffy, choose oil with a high fat content. If desired, butter can be replaced with margarine. The dough should be cold when rolling, so periodically place it in the refrigerator.

Cooking time – 4 hours.

Cooking time – 40 minutes.

Number of servings – 1.

Ingredients:

• Flour – 450 gr.
• Eggs – 1 pc.
• Cold water – 100 ml.
• Citric acid – ½ tsp.
• Butter – 200 gr.
• Salt – 1 pinch.

Cooking process:

Step 1. Take the butter briquette out of the refrigerator and cut the amount we need into medium-sized pieces.

Step 2. Sift the amount of flour indicated in the recipe through a fine sieve at least twice. Measure out 50 grams of flour and pour it into a bowl with butter. Cut the butter with a knife until crumbly. Now we knead the ingredients with our hands, trying to collect them into a lump. When this stage is completed, put the dough in the refrigerator.

Step 3. Pour 400 grams of flour into another container. In a small cup or glass, mix the egg, water and citric acid: first pour the water into the glass, then beat the egg into it and combine the ingredients with a fork. Then add citric acid to the liquid mixture and mix the products again.

Step 4. Pour the mixture into the flour and begin to knead the dough. When it becomes tight, it will be easier to collect it into a ball. Place the dough from a bowl on the previously prepared work surface of the table (sprinkle the table top with flour first) and begin to roll it into a thin layer. Take the butter lump out of the refrigerator and place it on the rolled out dough so that you can cover it with the edges of the dough on all sides.

Step 5. Turn the workpiece over to the other side and place it in this position in the refrigerator for 20 minutes. Then you need to roll it out so that you get a thin layer again. Repeat the procedure, folding the edges of the dough and cooling. This must be done at least four times.

Step 6. Wrap the finished puff pastry in cling film and place in the refrigerator. You can store it for 3 days. For longer storage, the dough should be cut into portions and placed in the freezer.

Bon appetit!

Puff pastry for Napoleon at home

We invite you to prepare the dough for the famous and delicious cake with a delicate filling. The puff pastry delicacy turns out to be very satisfying and moderately sweet.

Cooking time – 2 hours 15 minutes.

Cooking time – 15 minutes.

Number of servings – 1.

Ingredients:

• Flour – 3 tbsp.
• Cold water - ¾ tbsp.
• Butter – 250 gr.
• Apple cider vinegar – 1 tbsp.
• Eggs – 1 pc.
• Salt – ½ tsp.

Cooking process:

Step 1. To prepare the puff pastry for the cake, you need to use purified water. Pour it into a glass and put it in the refrigerator. We need the liquid to be ice cold.

Step 2. Remove the butter from the refrigerator in advance so that it melts. Sift 3 cups of flour through a fine sieve 2-3 times so that it is saturated with oxygen and the dough becomes more airy.

Step 3. Pour the flour into a bowl so that it looks like a slide. Crumble the butter, helping yourself with a knife. Quickly grind the ingredients until crumbly with your hands. Pour in ice water and beat in the egg. Mix the ingredients.

Step 4. Pour vinegar into the dough and add salt. Knead it until you get an elastic and soft lump. Cut the dough into two pieces, and then each of them into two or four. Depends on the number of cakes.

Step 5. Now each lump of dough must be rolled out to form a round-shaped layer. Place each of them in a baking container and place in a preheated oven (temperature - 180 degrees, cooking time for each cake - 15 minutes). Let the finished cakes cool. Only after this can they be soaked in cream.

Bon appetit!

Homemade puff pastry for croissants

Croissants have become a favorite delicacy not only of the French. They have found admirers in many other countries thanks to their unusual appearance, magical aroma and delicious sweet filling. The basis of the dessert is puff pastry, which any housewife can prepare.

Cooking time – 5 hours 50 minutes.

Cooking time – 50 minutes.

Number of servings – 1.

Ingredients:

• Flour – 500 gr.
• Dry yeast – 15 gr.
• Sugar – 60 gr.
• Salt – 1/3 tsp.
• Milk – 300 ml.
• Butter – 360 gr.

Cooking process:

Step 1. In the process of preparing the dough, we will need a mixer. Therefore, you should prepare it in advance. Mix the flour with salt, mix the ingredients and sift through a fine sieve a couple of times. Then pour the flour and salt into the mixer bowl. Add sugar and dry yeast there. Lightly mix the bulk mixture.

Step 2. Turn on the mixer. While beating the dough, pour milk into the bowl in a small stream. Then add butter (60 grams). It should be soft, so you should take it out of the refrigerator in advance. Knead the dough for 10-15 minutes.

Step 3. Now take the dough out of the bowl and place it on the work surface for further kneading. It is not necessary to knead the dough with a mixer; you can do it with your hands from start to finish. Form a lump from the dough. Place it in a bowl, which we cover with cling film. Leave the workpiece in a warm place for 1.5-2 hours.

Step 4. When the dough has risen, place it on a floured work surface and begin rolling out. You should get a thin layer (1 centimeter thick). Place 300 grams of butter in a grocery bag and roll it out with a rolling pin to form a rectangle.It should be slightly less than half of the dough layer.

Step 5. Place the butter on the side of the dough that is further away from us. There should be some space left from the edges of the butter rectangle. Cover the butter first with the unoccupied half of the dough, and then place the portion remaining from the top half on top. Sprinkle the dough with flour and roll it out.

Step 6. Shake off the excess flour and form a “book” from the layer: fold both sides of the dough towards the center, and then bend the left side towards the right (four times). Wrap the dough in foil and put it in the refrigerator for half an hour.

Step 7. Place the dough on the countertop in the same way as before cooling, then turn it 90 degrees and begin to roll it out. We wrap the dough to make a “book”. Cool the dough again and repeat the algorithm after half an hour. Before using, the dough must rest in the refrigerator for at least two hours.

Bon appetit!

Puff pastry for samsa at home

The dough recipe belongs to the category of “lazy”, since, unlike the classic one, it is prepared much faster and easier. As a result, the product turns out soft and tasty.

Cooking time – 1 hour 45 minutes.

Cooking time – 45 minutes.

Number of servings – 1.

Ingredients:

• Flour – 1 kg.
• Water – 500 ml.
• Salt – ½ tsp.
• Eggs – 1 pc.
• Vegetable oil – 1 tbsp.
• Margarine – 180 gr.

Cooking process:

Step 1. Pour the required amount of water into a deep bowl and beat the egg into it using a knife. Next we add vegetable oil and salt. Whisk all the ingredients.

Step 2. Before adding a kilogram of flour to the liquid mixture, it must be sifted through a fine sieve a couple of times to saturate it with oxygen. We begin to introduce it gradually, constantly stirring with a spoon.

Step 3. Gather the dough into a ball. Now he needs to rest for about half an hour at room temperature. Cover the dough with a clean kitchen towel.

Step 4. After 30 minutes, the dough will need to be lightly kneaded again. If you cannot process this amount of dough at once, divide it in half and knead each part separately.

Step 5. Place the margarine in a heat-resistant container and heat it to a paste in the microwave or on the stove.

Step 6. Roll out one of the dough balls into a thin layer. Then spread it evenly with margarine. For this purpose we use a pastry brush.

Step 7. Place the second part of the dough next to it and also roll it into a thin layer equal to the size of the first. Then we carefully transfer it and place it on top of the first layer of margarine.

Step 8. Roll the dough into a roll. Cover the workpiece with a towel and put it in the refrigerator for half an hour. After 30 minutes, the roll will need to be cut into pieces and put each cut side up. Roll out the roll pieces from the middle to the edges so that the layer is thicker in the center.

Bon appetit!

Step-by-step recipe for making margarine puff pastry

The recipe does not use butter or eggs to knead the dough. The main ingredients are margarine and flour, which makes this option for preparing the dough more economical.

Cooking time – 2 hours 50 minutes.

Cooking time – 30 minutes.

Number of servings – 1.

Ingredients:

• Flour – 500 gr.
• Margarine – 250 gr.
• Water – 100 ml.
• Salt – 1 pinch.

Cooking process:

Step 1. First you need to cut the margarine into cubes. To prevent the margarine from melting, you need to transfer the cubes to a bowl and put them in the refrigerator.

Step 2. Mix flour and a pinch of salt.Sift the flour and salt into a separate container several times. Then add margarine cubes to the bulk mixture and mix the contents of the bowl with your hands.

Step 3. The water for the test must be purified and cooled in advance. Pour it into the dough piece and mix with a blender or fork until a moist mass is obtained.

Step 4. Roll the dough into a tight ball and wrap with cling film. Transfer the mixture to the refrigerator and leave for 20 minutes.

Step 5. Roll out the ball of dough into a layer in the form of a rectangle no more than one centimeter thick. Fold the dough in half and turn 90 degrees. We roll it out the same way as the previous time and fold it in half again. Wrap the layer in cling film and refrigerate for 30 minutes.

Step 6. Repeat the procedure described above 2 more times. When the dough has been rolled out and folded for the final time, wrap it in plastic wrap and refrigerate for at least 1 hour before using.

Bon appetit!

Airy puff pastry with kefir

The technology for kneading puff pastry with kefir is similar to the classical one. Thanks to the addition of butter, the workpiece becomes airy, multi-layered and crispy.

Cooking time – 1 hour 35 minutes.

Cooking time – 35 minutes.

Number of servings – 1.

Ingredients:

• Kefir – 1 tbsp.
• Eggs – 1 pc.
• Salt – ¼ tsp.
• Flour – 3 tbsp.
• Butter – 250 gr.

Cooking process:

Step 1. Choose a wide and deep bowl that is convenient for kneading the dough. Pour a glass of kefir into it. Using a knife, break the egg shell exactly in the center and add the yolk along with the white to the kefir. Sprinkle the ingredients with salt and stir them with a whisk.

Step 2. Sift the flour through a fine sieve several times.Then we begin to introduce it in parts into the mixture of kefir and eggs. Knead the dough with a spoon, and then, when it becomes denser, add your hands to the process.

Step 3. Cut the chilled butter briquette into thin slices. Place on a plate and sprinkle with a little flour. Visually divide the oil plates into three parts.

Step 4. Roll out a thin layer of dough. Place a third of the butter in the middle of the layer and cover it with dough, forming an “envelope”. Use your fingertips to pinch the edges of the envelope.

Step 5. Repeat the procedure of rolling out, laying the butter and forming the envelope two more times. Don't forget to pinch the edges of the dough each time. Wrap the finished dough in cling film and place in the refrigerator for one hour. If the storage time needs to be increased, place the dough in the freezer.

Bon appetit!

Lush puff pastry with butter

The dough cooks quite quickly. Thanks to some secrets, it turns out layered and crumbly, as it should be. The preparation produces lush and very tasty products.

Cooking time – 2 hours.

Cooking time – 30 minutes.

Number of servings – 1.

Ingredients:

• Flour – 570 gr.
• Butter – 400 gr.
• Water – 150 ml.
• Eggs – 1 pc.
• Table vinegar 9% – 1 tbsp.
• Salt – 1 pinch.

Cooking process:

Step 1. First, we need a regular glass into which we beat a chilled chicken egg. Pour in the vinegar and add a pinch of salt. Beat the contents of the glass with a fork.

Step 2. Now pour water into the glass (it should be cleaned in advance). Mix the water with the egg with a fork and place the glass with the mixture in the refrigerator.

Step 3. Sift the flour 2-3 times. Then pour it into a deep and wide bowl to make it easier to knead the dough.We cut a briquette of butter, which should first be kept in the freezer. Now chop the butter with a knife directly into the flour into smaller pieces. Mix the flour and butter with your hands until you get fine crumbs. We do this quickly enough so that the oil does not have time to warm up.

Step 4. Next, we make a small depression in the mixture of flour and butter, and then pour in the liquid mixture of water and eggs, which we put in the refrigerator. Mix the mixture with a spoon as quickly as possible.

Step 5. Transfer the resulting mixture from the bowl to the work surface of the table. Now knead the dough vigorously, without trying to achieve smoothness and homogeneity. The dough should not get hot. Form the dough into a rectangle or thick sausage. Wrap it in cling film and put it in the refrigerator for an hour and a half.

Bon appetit!

Homemade puff pastry made with beer

If you have a bottle of light beer in the fridge, now is the time to use it to make puff pastry. This is an ideal base for puff pastries and pies, which turn out very tender and tasty.

Cooking time – 4 hours 30 minutes.

Cooking time – 30 minutes.

Number of servings – 1.

Ingredients:

• Flour – 3-4 tbsp.
• Light beer – 1 tbsp.
• Salt – 1.5 tsp.
• Soda – ½ tsp.
• Butter – 250 gr.

Cooking process:

Step 1. Before you start preparing the dough, you should keep the butter in the freezer. Beer should also be chilled. It is necessary to do everything very quickly so that the ingredients do not have time to heat up.

Step 2. Sift the flour at least twice, pour it into a wide bowl with a deep bottom. Add salt and soda to the flour.We take a briquette of butter out of the freezer and grate the required amount or cut the butter into pieces and chop it together with the flour with a knife.

Step 3. Pour a glass of beer into the oil and begin to add flour to the mixture, kneading the dough at the same time. The workpiece should be soft and elastic. Wrap the dough rectangle in cling film and place it in the refrigerator for 2 hours.

Step 4. After a couple of hours, remove the dough from the refrigerator and place it on the table surface, which we sprinkle with flour. Roll out the dough into a sheet. It should be no more than one centimeter thick.

Step 5. Fold the dough so that it becomes an “envelope”. Pinch the edges with your fingers and turn the dough 90 degrees. We repeat the algorithm again. Wrap the dough in film and put it in the refrigerator for 2 hours.

Bon appetit!