How to quickly make puff pastry at home. How to make puff pastry without yeast yourself? Little secrets on how to make puff pastry
ABOUT The main ingredients of puff pastry are flour, salt, water and butter. Such a dough, from which crispy, fried puffs are baked, requires a lot of attention and great precision in cooking. Depending on the ingredients, classic puff pastry and simplified. To prepare a classic puff, first knead soft dough from flour and water and then roll cold butter into it (butter and flour are taken at the rate of 1: 1). Making classic puff pastry requires a lot of time and effort. The main components - dough and butter - are rolled up in thin layers. The more layers, the higher the quality of the dough. The best puff pastry should have more than 140 layers, sometimes up to 240. Of course, the thinnest layers cannot be distinguished with the naked eye. To achieve this result, it is necessary to roll out the main dough from flour and water in an even layer and put a flat piece of chilled butter in the center of the formation. Then cover the butter on all sides with the edges of the dough and roll out a rectangle with a rolling pin. Fold the rectangle in three:
first, cover the middle of the layer with its third with the left, then with the right, then fold it in half again. Refrigerate the dough for a while. After that, turn the dough so that its open edges are to the right and left of you. Roll out the dough away from you, rotate 90° and roll out the sheet into a long rectangle. Fold the dough again as described above. Experts call this process "turning". It needs to be repeated 4 or 5 times. However, the dough must be put in the cold each time so that the layers do not stick together.
The dough is rolled out into a layer of the desired thickness immediately before baking. The preparation of the dough takes a total of several hours, so it is not surprising that housewives prefer to buy ready-made frozen puff pastry. But, when you want to make puff pastry pies, do not use ready-made frozen convenience foods. This dough also requires a long processing time, although all its components are kneaded at the same time (excluding yeast puff pastry). According to the composition of the ingredients are distinguished the following types simplified test:
A) puff pastry instant cooking.
Flour and butter are taken at the rate of 1:1. 250 g of flour, sifted through a sieve, must be mixed with a teaspoon of salt, poured onto the table and put pieces of chilled butter into it. Chop flour and butter into small pieces. Gradually pour into the dough in-8 tbsp. l. cold water, knead it and, when it is ready, put in the refrigerator, covered with foil or film. Then roll out the dough into a rectangle and "turn" in the same way as plain dough. So its name - instant dough - is unjustified. This type of dough can be used for baking cakes, salty sticks with cheese or cumin, as well as meat pies.
B) Yeast puff pastry is also called "torn dough".
For its preparation, flour and butter are taken in a ratio of 2: 1. First, knead from 50 g of flour yeast dough and left in a cold place to ferment. The finished dough is rolled out into a rectangle with a thickness of about 7.5 mm. On one half of the rectangle lay out cold butter, chopped thin slices. Cover with the second half and press the open edges tightly against each other. Then the dough is "turned". Such a dough is especially suitable for baking puff pastry "plaited" or "wreath wreaths". Yeasted puff pastry prepared without added sugar is ideal for baking quiches and savory sticks with cheese or cumin.
B) Cottage cheese puff pastry.
To prepare it, take flour, butter and cottage cheese in a ratio of 1: 1: 1. Sometimes baking powder is added at the rate of 1/2 tsp. for 250 g flour. Flour, baking powder and a pinch of salt are mixed on the kitchen table, pieces of chilled butter are placed on top. The cottage cheese is allowed to settle and rubbed through a sieve over butter. Then everything is mixed into a homogeneous dough. Roll the dough into a ball, cover with foil and refrigerate. Then the dough is rolled out on a cutting board, previously sprinkled with flour, and "turned" like a regular puff pastry. Cottage cheese puff pastry is used for baking cookies with sweet or spicy stuffing, baskets for cookies "quiche", sausages or apples in a puff.
D) Creamy puff pastry.
To prepare this type of dough, flour, butter and cream (sour cream) are taken in a ratio of 2: 1: 0.8. Accordingly, for 250 g of flour, you need to take 125 g of butter and 100 ml of well-chilled cream or sour cream, in addition, 1/2 tsp. baking powder. Flour and baking powder are mixed with 1/4 tsp. salt, gradually adding pieces of chilled butter, sour cream, and knead the dough. Roll the dough into a ball and, covered with foil or film, put in the refrigerator. Then the dough is "turned" once or twice. Cakes, salty sticks and breakfast cookies are baked from this dough. Making such a test requires the least amount of time and effort. Regardless of the type of puff pastry during baking, you can note general provisions: layers of dough rise with the help of air between them; the butter dissolves, the moisture evaporates, causing the dough layers to rise and flake apart. Thus, the baked goods are crispy and layered. Especially delicate taste Butter is added to puff pastry products. Therefore, when buying oil, pay attention to the date of its manufacture. You can use sweet or sour oil - it depends on your taste. When baking puff pastry products, it is important to ensure that the oven is tightly closed. It is better not to grease the edges of the dough with egg yolk, as this reduces the volume of the dough, and its layers become rough and puffy. If the edges of the dough need to be tightly joined, they should be moistened cold water or press down with a fork. Since large layers of dough should be well baked from the bottom, they are baked in the oven on the lower level. Cookies are baked at an average level. Optimum temperature for baking products from puff pastry - 190-200 ° C. It is necessary to strictly observe the baking time. Strongly baked dough has a bitter taste.
If you are using ready-made puff pastry ice cream, you should consider general rules. The dough must first thaw. If it is frozen in layers, they must be separated from each other. The layers of dough should be thawed separately for 20 minutes. Then each layer of dough must be moistened with cold water, put in a pile and rolled out on a cutting board into one layer to the desired size and thickness. Roll out the dough with a rolling pin first from right to left, then in the opposite direction, then from top to bottom and from bottom to top. Puff pastry always decreases in size during baking, so the layers must be rolled out bigger size, than in ready-made. To prevent the dough from deforming, products prepared for baking should be put in the refrigerator for 15-30 minutes. Puff pastry is always baked on a baking sheet not greased with oil, but moistened with cold water. The water evaporates during the baking process and adds extra volume to the dough. For the same purpose, you can sprinkle water on the bottom of the oven. During baking, margarine or butter added to the dough expands and releases the liquid dissolved in the dough. It turns into steam, lifts the layers, separates them from each other and causes the dough to flake. If these layers were not processed correctly, kneaded too tightly, flour gluten does not allow the liquid to evaporate and the dough does not exfoliate. Therefore, for forming puff pastry, sharp knives, notches or dough cutters are used that do not squeeze the layers. The rest of the dough after molding is best to immediately roll out and cook from them. small pastries. If there are too many leftovers, wrap them in foil and refrigerate.
Puff pastry (1.2 kg)
1. Sift flour into a bowl. Add soft butter.
3. Meanwhile cut the cold butter into slices. put them next to each other and roll into a rectangle between two layers of transparent film.
Roll out the dough on a surface sprinkled with flour, also in the shape of a rectangle, only 2 times larger than butter. Put butter on the dough.
I myself, when I have time, I make puff pastry according to the same recipe that we were given in college when I was in school. We had a very cool teacher who taught me a lot, including how to cook puff pastry. The only thing is, I don't have the exact norms of the products. But I can give you my rate:
flour 500 gr
cold water 1 1/3 cups
eggs 2 pcs
butter 500 gr
salt 1/2 tsp
citric acid on the tip of a knife
I want to say right away that kneading any dough is a creative process. Therefore, never take this case if you are in a bad mood. This has been tested and proven that you only need to bake in a good mood and always with a smile on your face. So, if everything is in order with your mood, we proceed to the first stage. This is a test batch. I want to say right away that flour should be with strong gluten. So:
Stage 1 - kneading the dough.
kneading unleavened dough: take the sifted flour, put it on the board with a slide. We make a hole in it, pour in water, eggs, salt and citric acid. Knead the dough well, then leave it under a wet cloth for 30-40 minutes.
Stage 2 - oil preparation.
it is better to grate the butter on a coarse grater, mix it (without gluing) with flour (15% flour of the total amount according to the recipe). The butter is then put on a tray and formed into a square and put in the refrigerator until the butter holds its shape, but does not freeze.
Stage 3 - rolling out the dough in layers.
After the dough has stood for 40 minutes, roll it into a square, 2 cm thick. Put a square of butter on this square, at an angle so that it looks like a rhombus, that is, the corners of the dough should be open. Then these corners are bent inward with an "envelope". Then the dough is rolled out, pressing lightly, so that a rectangle is obtained with a thickness of approximately 1 1/2 cm, folded into three or four times, covered with a damp cloth and placed for half an hour in a cold place. The chilled dough is rolled out again, folded and kept for 15 minutes in a cold place. This procedure is repeated 3-4 times. When rolling out, use as little flour as possible, only so that the dough does not stick to the board. If there is too much flour, then the dough becomes too steep, products from it do not rise well and lose their taste. The finished dough is stored in the refrigerator or cool place or baked right away. The most important thing, as our teacher said, is not to rush and not get upset ahead of time. This kind of test is very laborious and time consuming, but trust me when you see ready meal, prepared with your own hands, you will forget about everything in the world, enjoying a crispy and golden crust.
And for those who are sorely short of time, I have a recipe for instant puff pastry.
flour 250 g
creamy margarine (only very good quality!) 200 g
cold water 1/2-2/3 cup
sugar 1 tsp
Flour is sifted on the board, small pieces of butter are placed on it and finely chopped with a knife. Dissolve salt in cold water, and if desired, also sugar, combine with flour and butter and quickly knead a smooth dough. the dough is covered with a napkin and kept for several hours or until next day in a cold place. Products made from chopped puff pastry are less crumbly and tender than those made from rolled dough. Before baking, it is recommended to roll out such a dough 2-3 times and fold it into three or four layers.
I have a few more recipes. test. Maybe they will be of interest to you:
Puff pastry for cakes.
2 1/2 cups wheat flour
1 glass of cold water
1 yolk
1 st. l salt
200-400 g butter
Stir the yolk in cold water, add flour and knead the uncooked dough, salt. Mix again and refrigerate for 20 minutes under a towel. Roll out the chilled dough into a layer 1 cm thick, place chilled (not frozen!) butter on top with slices. Bend the edges of the dough with an envelope, pinch, smooth the butter and roll out to the previous size. then fold each time three or four times and roll out at least 5-7 times, before each rolling out the dough must be cooled, since the oil should not penetrate into the dough.
Puff pastry. (1.2 kg)
Flour 500 gr.
Butter (soft) 50 gr.
Salt 1 tsp
Water 375 ml.
Vinegar 2 tbsp. l.
Butter (chilled) 500 gr.
baking paper
1. Sift flour into a bowl. Add soft butter.
2. Add salt, water and vinegar. Mix everything and knead thick dough. Give it the shape of a ball, wrap in a transparent film and cool for 30 minutes.
3. Meanwhile cut the cold butter into slices. put them next to each other and roll into a rectangle between two layers of transparent film. Roll out the dough on a surface sprinkled with flour, also in the shape of a rectangle, only 2 times larger than butter. Put butter on the dough.
4. Cover the dough with butter and roll everything into a thin rectangle. After that, fold it in 3 layers and roll it out again into a rectangle.
5. Fold the dough a second time in 3 layers and cool for 10 minutes. Then sprinkle a small amount flour and roll out. Fold again and roll out for the last time.
6. Preheat the oven to a temperature of 220. Give the puff pastry the desired shape. Bake on a baking sheet lined with baking paper for 15 minutes.
Ingredients for a successful puff pastry:
- Use flour to make puff pastry premium, cold water, salt and citric acid, which can be replaced with vinegar.
- adding acid to the dough improves the quality of flour gluten, since in an acidic environment it swells flour protein better.
- salt gives the dough elasticity, improves taste qualities. With a lack of salt and acid, the layers blur, and the excess worsens the taste.
We use cold water to prepare the dough. Some replace it with milk (this improves the taste of the dough), but in this case, the elasticity of the dough decreases. That's why perfect option use a mixture of water and milk.
- when laminating, each time before folding the dough, it is necessary to carefully sweep the flour so that the layer does not spray, the product does not crumble and does not turn out dry and hard.
- when cooling and resting the dough, it must be covered with a damp cloth so that the surface of the dough does not dry out.
- when cutting puff pastry, you need to use sharp knives or notches, as blunt equipment crumples the edges of the dough, and this prevents it from rising.
- do not crease the edges of prepared products with your fingers.
- if, according to the recipe, the surface of the dough needs to be greased with an egg, you need to do this carefully, make sure that the egg does not fall on the edges of the dough - the dough will not rise.
- Pour a little cold water on a baking sheet.
- before baking, the surface of the product must be pricked with a fork or sharp knife so that steam escapes during baking, the dough does not bubble and has a flat surface.
- baking should be done at a temperature of 220-250 degrees.
- and be sure to be in a good mood
So, if you followed the instructions, then at the end you should get a good puff pastry, which will increase in volume by 6-8 times when baking, and the products from it will turn out moderately ruddy, tender and crumbly.
You can make a lot of delicious pastries from puff pastry. I can't list all the recipes, but here are a few...
Puff pastry cake with jam.
Puff pastry, 200 g jam, egg.
Prepare puff pastry. Put the prepared jam on a sieve and let the syrup drain. roll out the puff pastry for the seventh time into half a finger, cut out a circle of a suitable size, take out the middle, leave an even welt around, fold it on a sheet and put it in a cold place. Then crush the puff pastry, divide it into two halves, roll out the first thinly and cut into strips, and roll out the second and cut a circle out of it, similar to a welt, put it on the ceiling, brush it around with an egg, put jam without syrup in the middle, twist the strips prepared from the dough on top , grease the edges again, apply a welt, crimp, trim around, brush with egg on top and place in a hot oven. When half ready, sprinkle with fine sugar and let it brown, remove, carefully remove, put on a dish and serve hot.
Napoleon cake
First option:
200 g margarine, 1 egg, 350 g flour, 1/2 cup water, a pinch of salt. For cream: 1 cup granulated sugar, salt, 1 egg, 1/2 cup milk, 200 g butter.
Mix margarine, flour, egg, a little salt with water. On a sheet lightly greased, bake 12 cakes. Cool and brush with cream. For cream, grind sugar with an egg, add the rest of the ingredients.
Second option:
5 stack flour, 500 gr. chop margarine until smooth, add 1 tbsp of water and chop until a dough is obtained.
Divide the dough into several parts, refrigerate for 1 hour. Roll out on a sheet and bake.
Cream: 250 gr plums. oils, 1 tbsp. mash sugar, add 1/2 can of thickener. milk, 1 egg, 6 tbsp. spoons of milk. finished cake put in the cold, smear all the cakes with cream, sprinkle with crumbs
Third option:
450 g margarine, 4 1/2 cups flour, 3/4 cup water, 5 tbsp. l vinegar, butter cream, 3 tbsp. l crushed walnuts.
Melt margarine, combine it with water and vinegar. Stirring continuously, gradually add flour, put the resulting dough in the refrigerator for 2-3 hours. Roll out 8-10 cakes and bake until golden color on a baking sheet sprinkled with flour. Spread with cream, sprinkle with nuts on top.
Fourth option:
250 g margarine, 3-4 cups flour, 1/2 cup warm water. For cream: 1 cup milk, 180 g sugar, 200 g butter, 4 tbsp. l flour.
Knead the dough like for dumplings. Divide it into 9-10 parts and roll out thin juices. Bake on a baking sheet greased with oil. The cream is prepared as follows: combine 1/2 cup of milk with flour. Heat the remaining 1/2 cup of milk, pour the mixture into it and bring to a boil. Remove from fire, cool. Heat up and cool butter and sugar. Mix these two mixtures and layer the juices with them. Sprinkle crumbs on top.
Puff with apples.
Any puff pastry, 12 apples, egg for greasing. Filling for apples: 2 tbsp. l sugar, 1/2-1 tsp cinnamon or 2 tbsp. l sugar, 1 tbsp. l chopped almonds.
Roll out the dough into a thin layer and cut it into square pieces. Cut the core from the apples, peel, put on the dough squares, pour a mixture of sugar with cinnamon or sugar with almonds inside the apple. Apples can also be stuffed with raisins. Lift the corners of the squares up and press with almonds or pieces of dough. Cut out leaves from the dough and attach to the almonds. Brush with egg and bake in the oven until the apples are soft and the pastry is browned.
Windmills.
Puff pastry. For topping: 3/4-1 cup thick jam or marmalade. Egg.
Roll out a layer of 1/2 cm thick from the dough, cut into squares 8x8 cm in size, cut the corners. In the middle of the square, put jam or jam, raise the corners like the wings of a windmill to the center and press. Windmills put on a sheet sprinkled with water, brush with egg and bake.
Layered cheese sticks.
Puff pastry. Egg for lubrication. For sprinkling cheese and salt.
Roll out a quadrangular layer 1/2 cm thick from the dough, cut it with a sharp knife into sticks 6-8 cm long and 1 1/2 cm wide, put on a sheet sprinkled with cold water, brush with an egg, sprinkle with grated cheese, herbs and bake until golden brown . And you can make this dish more beautiful. To do this, cut the rolled dough into thin strips 12-15 cm long. Interlace two strips like a rope, brush with egg, sprinkle with grated cheese and bake.
Puff "snails" with ham.
Puff pastry 450 g, 5 slices of boiled ham, 125 g fat sour cream, spices, salt, pepper
Defrost puff pastry. Cut the ham slices to the size of the pastry sheets, and then cut them in half. Thoroughly mix sour cream with spices. Spread the dough with a fairly thin layer of sour cream, if desired, you can season with salt and pepper. Top with 1/2 ham slices. Heat the oven to 200. Roll the dough plates into a roll and cut into circles 2 cm thick. Cover the baking sheet with parchment paper for baking. Put the ham "snails" on top of the paper and bake in the oven for 20 minutes until golden yellow. When served hot or warm, puff snails are excellent snack to a glass of white wine.
Tubes with cream and rhubarb.
Puff pastry 550 gr, 1 yolk, 3 tbsp. l milk, 4 tbsp. l sugar. For the filling: 250 g rhubarb, 50 g sugar, 4 g gelatin, 250 ml cream, 1 sachet vanilla sugar, 4 tbsp. l egg liqueur. As well as baking tubes.
Defrost the dough if it is frozen. Cut into strips 3 cm wide. Rinse the molds with cold water and wrap them with strips of dough, starting from the tip. Heat the oven to 200. Beat the yolk with milk, grease the dough and sprinkle with coarsely ground sugar. Bake on a baking sheet covered with paper for 15 minutes. Soak gelatin. Rhubarb cut into cubes. Sprinkle with sugar, let it brew and simmer for 10 minutes. Cool down. Add squeezed gelatin. Whip cream and sprinkle with vanilla sugar. Stir cream, liqueur and rhubarb. Stuff tubes with cream.
Apple braid with nuts.
Puff pastry 200 g, 4 apples, 1 tbsp. l hazelnut kernels, 1 tbsp. l honey, 1 tbsp. l chopped candied fruit orange peel, 1 egg white, 2 tbsp. l apricot jam, 3 tbsp. l powdered sugar, 1 tbsp. l orange liqueur.
Line a baking sheet with paper. Roll out the dough into 2 rectangles (22x30 cm). Peel apples and cut into cubes. Mix with nuts, honey and candied fruit. Put on a layer of dough, leaving free edges. Cover with another layer. Make transverse cuts along the entire length at a distance of 1 cm from each other. Lubricate the edges with protein, wrap and press. Bake for 30 minutes at 22. 10 minutes before readiness, reduce the temperature in the oven to 160. Heat the confiture, rub through a sieve and grease the braid. mix powdered sugar and liquor and smear the surface.
Layered berry pie.
Puff pastry 450 g, 1 egg. For the filling: 300 g mixed berries, 150 ml fruit juice, 1 tbsp. l food starch, 125 ml cream, 1-2 tbsp. l sand, 6 g gelatin, 2 tsp pistachios.
Roll out the dough into a rectangle. Cut off some dough. Transfer the rest to a baking sheet covered with paper, pierce with a fork. From the remaining dough, cut strips 1 cm wide and twist them into ropes. Preheat the oven to 200. Arrange the dough strings across the rectangle and in the middle along - you should get 8 compartments. Lubricate with egg white. Bake in the oven for 20-30 minutes. Wash and sort the berries. Boil juice. Add berries. Mix starch with cold water, pour it into the berries, boil and cool. Whip cream with sugar. Dissolve gelatin and mix with cream. Mix them with berries and refrigerate for 20 minutes. Put on the dough and decorate with berries and pistachios.
This 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 of it 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 trays. My friend used to cook 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.
Gardeners in Russia and neighboring countries grow cabbage with pleasure and quite successfully. But the “set”, as a rule, is limited to varieties of white cabbage of different ripening periods, broccoli and cauliflower. Meanwhile, cabbage types that ripen earlier are already popular with us, and they bring less trouble when growing. In this article, we bring to your attention 5 types of cabbage that you may not have heard of yet, but which are definitely worth growing.
The long-awaited April does not always bring pleasant surprises with the weather. But sooner or later, all work in the ornamental garden will start in April. From simple household chores and clearing plant debris, cutting dry curtains and mulching the soil to laying new flower beds, you will have to take care of a lot. Landings come to the fore in April. Bushes, trees, creepers should be planted this month. But do not forget about the care of seedlings.
Among the variety of tomato varieties, as a rule, only two groups are distinguished: indeterminate and determinant. But the tomato world is divided into more diverse “clans”, which are not only interesting to know about, but also useful. Tomatoes are divided according to the method of cultivation, by ripening time, by leaf shape, by fruit shape, by size, by color ... Today I want to talk about the varieties that form the most colorful group under beautiful name"Bi-color" (Bi-Colour).
Charming April, with its delicate flowering and the first dazzling greenery, is a very capricious and changeable month. Sometimes he unpleasantly surprises with a winter atmosphere, and sometimes pleases with unexpected warmth. In April, work starts on the beds, and a full season begins in the greenhouse. Sowing and planting in open ground should not interfere with the care of seedlings, because the quality of the crop depends on its quality. Moon calendar useful plants especially favorable at the beginning of the month.
Spring sanitary pruning allows you to form a beautiful crown, stimulates the formation of a high yield. Trees easily tolerate it, recovery is very fast, wounds heal well. The main goal is the formation of the crown, the removal of broken and dried branches during the winter. Winter pruning is especially necessary in the first four years after planting, when skeletal branches are laid. Optimal time spring pruning - from the beginning of winter to the beginning of spring.
extreme sensitivity to low temperatures makes zinnias flyers, which are usually grown through seedlings. But on the other hand, in sowing, and growing young zinnias, there is nothing complicated. They are hardy and low maintenance plants that are easy to grow from seed. And if you also collect your own seeds, you will get one of the most "economical" flyers in your collection. Bright baskets of inflorescences color the garden with a special cheerful canvas.
A wide range of cucumber hybrid seeds is presented on the domestic market. Which varieties to choose to get the maximum yield? We have identified the best hybrids, according to the buyers of Agrosuccess seeds. They were Meringue, Zozulya, Masha and Director. In this article, we will tell you about their advantages. Since absolutely all hybrids of cucumbers do not have flaws: they do not turn yellow, they have many ovaries, the fruits are not large, they are resistant to diseases.
Eggplants are tall erect plants with wide dark green leaves and large fruits that create a special mood in the beds. And in the kitchen, they are a popular product for the most variety of dishes: Eggplants are fried, stewed and canned. Of course, to grow a decent crop in middle lane and to the north is not an easy task. But subject to the agrotechnical rules of cultivation, it is quite accessible even to beginners. Especially if you grow eggplant in a greenhouse.
Lenten charlotte with apples and cinnamon on vegetable cream - a simple pie that is suitable for fasting people, this pastry can also be included in vegetarian menu. There are situations when dairy products need to be replaced with vegetable ones, then housewives come to the rescue vegetable cream prepared on the basis of vegetable fats. The taste of cream goes well with apples and cinnamon, baking powder makes the dough fluffy and airy, the cake is simply delicious.
Buying a blooming orchid, lovers exotic plants they wonder - will it bloom just as well at home and is it worth waiting for it to bloom again? Everything will be - and grow, and bloom, and delight for many years, but on one condition. As for any indoor plants, for an orchid, initially you need to try to create conditions acceptable for growth and development. Sufficient lighting, humidity and air temperature, a special substrate are the main points.
noble lush greenery, unpretentiousness, the ability to purify the air from dust and pathogens make nephrolepis one of the most popular indoor ferns. There are many types of nephrolepis, but any of them can become a real decoration of the room, and it does not matter if it is an apartment, a country house or an office. But only healthy well-groomed plants can decorate the room, so the creation suitable conditions And proper care- the main task of flower growers.
Correct herring under a fur coat - layers in turn, the order of which depends on the taste of the dish. It is important not only to put fish and vegetables in certain sequence. Food preparation is also important. Never boil vegetables for this snack the day before, they will lose some of their taste in the refrigerator overnight, they will become insipid. Boil vegetables 2-3 hours before cooking and cool them to room temperature. You can also bake carrots, beets and potatoes in the oven in foil.
In the garden first-aid kit of experienced gardeners, there is always crystalline iron sulfate, or ferrous sulfate. Like many other chemicals, it has properties that protect horticultural crops from numerous diseases and insect pests. In this article, we will talk about the features of using iron sulfate to treat garden plants from diseases and pests, and about other options for its use on the site.
Many do not imagine their diet without ripe delicious tomatoes. Moreover, the variety of varieties allows you to choose the one that is most to your taste. There are varieties that are called salad, that is, it is better to use them in fresh. These include the Honey tomato, whose name speaks for itself. In 2007, the Honey variety was included in the State Register of the Russian Federation. "Agrosuccess" offers seeds from the best breeders in the world that have passed additional testing
Retaining walls are the main tool for working with complex terrain on the site. With their help, not only create terraces or play with planes and leveling, but also emphasize the beauty of the rockery landscape, the change in height, the style of the garden, its character. Retaining walls allow you to play with raised and lowered platforms and hidden areas. Modern dry or more solid walls help to turn the disadvantages of the garden into its main advantages.
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 simplified ways cooking 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 lined with 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 shape for baking. 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 grease it creamy mixture. Spread the berries on top and wrap the roll. Cut it into small pieces and place them on 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, spread the chebureks 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. Sprinkle the baked goods 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 finely chopped chicken breast on it 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, brush it with melted butter, sprinkle regular sugar and the remaining cinnamon. Lay out the apples and cover with another layer of dough on top. Then cut it into strips, place 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. Combine 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 pizza a la Margherita, but you can use any and any 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!
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
. We take out the chilled dough from 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. It can be prepared from delicious puffs, pizza, pie and other goodies.
Delicious puff pastry is ready
Bon appetit!
Quick unleavened puff pastry with 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 oil. 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. The resulting homogeneous mass must be kneaded 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 thirds again, wrap in 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. Same ingredients 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. In a convenient, small container, pour water, vinegar, salt and egg yolk(some cooks advise using the whole egg) and beat thoroughly until smooth. Place the prepared mixture in the refrigerator to cool.
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. And here thin products from puff pastry (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 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 this product does not match its 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"
Loading...
