How to make good puff pastry. How to make puff pastry
To prepare puff pastry, we use two types of dough, such a paradox. We need the first of them for the filling, for the layer that will separate dough No. 2 with its layers from each other.
Step 1. Let's prepare dough No. 1.
Grate chilled margarine into a bowl and mix it with flour.
Margarine does not need to be frozen, but it must be cold, otherwise, during the work with the dough, from touching warm hands it will flow.
Step 2. Using a knife, cut the fallen lumps of margarine with flour. The result should be a mass of small lumps: the smaller the lumps, the more likely it is that the dough will not tear.
Step 3. The resulting dough (it is very crumbly, this is normal), as far as possible, we collect it into a ball and put it back into the bowl. We won't need it just yet.
Step 4. Cooking dough number 2.
Pour vinegar into the sifted flour or lemon juice, add salt. Beat the eggs separately cold water and pour into flour mixture.
The dough should be very elastic and soft, do not hammer it with flour.
Step 5. We collect the resulting dough into a lump and knead until it becomes homogeneous.
Step 6. Now roll out dough No. 2 into a layer, about 1 cm thick and put dough No. 1 on top of it.
Step 7. Now the dough must be collected in an envelope. To do this, we fold the top and left sides inward.
Step 8. We also bend the right and bottom sides of the dough. If the dough has warmed up and you feel that it is melting, put it in the refrigerator for 20 minutes, if not, we continue to work.
Step 9. An envelope made of dough, folded seam down on a floured surface, rolled out to the same thickness of 1 cm and repeat the procedure with folding the envelope 2 more times.
Each time the envelope will get thicker and thicker, but when rolled out, it should not resist. If on the sides the dough is torn just stick it on.
If you decide to make real puff pastry, know that this is a job for a cook who is in love with his job. Or for a masochist. The dough is not easy, capricious, and it is not a fact that it will turn out the first, even the second time. And let everything go in the kit: puff pastry, recipe + photo, steps and details - it’s still not a fact that it will turn out right away. And yes, it takes a lot of time to prepare.
Perhaps you have already experienced failure and vowed to make puff pastry yourself. However, those who have made friends with technology and knead the dough in their kitchen "from and to", know that their pastries are more airy and tastier. Yes, for some reason it melts better in your mouth. Faster, right?
Perhaps the fact is that store-bought is on margarine, and homemade is on oil, and that at home you can manipulate the amount of oil. Or the warm energy of the hands (ready-made - it's "machine" after all) matters. But be that as it may, let us have this skill - puff pastry at home. And we’ll go to the store for ready-made when we are in a hurry.
So, the recipe for puff pastry. The oil should be soft and the water cold. The amount of butter, as well as the ratio of flour and butter, can be changed. Take less oil, for example, for 1 kg of flour 400 g of oil. But the proposed solution gives the finest dough. Since we cook it for a reason, but in order to bake a classic puff khachapuri, this is important.
Ingredients
- butter - 200 g
- flour - 250 g + for sprinkling
- water - 130 ml
- salt - a pinch
Cooking
Sift the flour into a mound on a cutting surface. Add salt. Put 30 grams of butter. Rub flour with butter.
Now add some water
and knead the dough.
When a ball is formed, knead it for about five minutes - the dough should become elastic, smooth, not sticky.
From this dough, roll out a rectangle 13x25 cm, in which the middle part is slightly larger than 13 cm. As shown in the photo. (The figures, of course, are arbitrary, it is not necessary to follow them, but this is GOST, if anyone is interested).
Put butter in the middle and level it: no more than 13 cm wide, lengthwise - so that only the thickened middle takes up.
Bend the “ears” onto the butter (towards the center of the dough).
Roll up the top of the butter dough.
Wrap up the bottom.
Now turn the rectangle over with the narrow side facing you.
Roll out gently, delicately so that the butter is slightly dispersed. And then with sharp movements, begin to roll out the dough in width and length, increasing it three times.
Sprinkle flour to roll out easily and the dough does not stick to the rolling pin.
Fold the dough in thirds again. Wrap in cling film and refrigerate for 30 minutes.
Repeat rolling and folding six times. If the dough thaws during the process, refrigerate it again briefly (wrapped in cling film) before rolling it out again.
The finished puff pastry can be used immediately for baking, or put in the freezer (don't forget to lightly flour it before wrapping it in foil or putting it in a bag).
What is made from puff pastry
Puff pastry is used for sweet pastries, such as straws, puffs and pies with all kinds of stuffing, as the basis of cakes and cakes (). But it is also great for baking savory: small meat pies, khachapuri, pizza.
And puff pastry produces spectacular forms for salads, vol-au-vents with fruits and.
Khachapuri with puff pastry big amount oils
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 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 until smooth. 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 the chebureks in hot vegetable oil before 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. 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 color. 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. Place chopped on top thin slices fruits. 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 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 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 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 signature recipes from puff pastry, then welcome to the comments. Let's share our culinary secrets with each other!
Greetings dear hostesses, I have not written for a long time. We were on holiday with the whole family and had a great time. We arrived home and wanted to bake something for my guys. So I thought that puff pastry is very delicious pastries it turns out. But how to make puff pastry at home?
There was a time when I just bought it in the store, as many do now. Well, it's convenient. I wanted to go and buy. I thought it was very difficult to do it, no one from my acquaintances did it, they then scared them saying it was hard and not real.
But I decided on my own and in fact, there is nothing complicated. Only sometimes I call my husband to help roll out 😆 .
Today we will analyze a few recipes and secrets for making puff pastry.
Classic recipe - no yeast puff pastry
This the most common variant of its preparation. I want to make a reservation right away, do not just try to follow the recipe, look at your feelings and rely on your experience. That's the problem:
In sweet puff pastry without yeast, the number of eggs depends only on the hostess's preference. In this volume, it can be from 0 to 4.
Oil volume is also subjective.
Everything will depend only on the quality of the batch and compliance with certain cooking rules.
Ingredients used:
- 3 cups flour premium.
- 300 g butter. Butter is better than spread or margarine.
- 2 eggs.
- 3/4 cup of water.
- 3/4 teaspoon salt.
- Citric acid, on the tip of a knife.
Here's how to make puff pastry at home:
Step 1.
Puff pastry consists of 2 parts: Flour and butter. First thing sift the flour. After that 6 tablespoons set aside for the buttery part of the dough.
Mug sieve, handy thing
Step 2.
The next step is very simple. kneading the dough. In flour break eggs, add salt and citric acid, pour out the water and quickly knead a smooth dough.
Properly kneaded dough takes any shape and does not stick to the table and hands.
Cooked dough leave on the table for 30 minutes covered with something.
do flour dough Step 3.
While the dough is standing, make the butter portion. For this Finely chop the butter with flour until you get a crumb. Now we sculpt butter dough .
We try to roll into square shape about 1 cm thick. Make it fast before the butter melts too much. After rolling, put in the refrigerator.
making butter dough Step 4
Now we take the flour part and roll out 2 times more than the oil part. At the same time, it is necessary better stretched edges, we will wrap them.
We wrap something like this, an envelope Step 5
Now we take the oil part, and wrap it in the flour part like an envelope. The resulting envelope is rolled out to a thickness of about 1 cm, even a little more.
It is better to roll out more in length. Now you need roll the dough into 3 or 4 parts. Here at your discretion. Now this pie refrigerate for about 15 minutes.
Rolling options for puff pastry Step 6, step 7....
Now the cycle "roll out, fold, keep in the refrigerator" repeat several times. How many times, you ask? The quality of your dough depends on the number of layers. The more, the more magnificent and higher it will rise.
The dough is considered correct, in which at least 100 layers, experienced and persistent housewives bring the dough up to 500 layers.
Here's how to make puff pastry at home. Now for some arithmetic. Let's make 100 layers. If we make 4 folds to the maximum, then we get 4 layers at a time. So you need to loop 25 times to get 100 layers.
In the refrigerator, we have the dough for 15 minutes and it takes about 5 minutes to roll out. This means that for 100 layers it should take us about 8.5 hours.
Quite laborious, but the result is worth it. Homemade puff pastry is much tastier than store bought.
From such a dough, we can do anything: Napoleon cake, puffs, tongues, strudels and much more.
Yeast puff pastry
It is not uncommon for some housewives to make puff pastry with the addition of yeast. Now let's answer the question of how to make puff pastry at home with yeast.
This dough is made faster, and it turns out softer and not crumbly. I use this dough mostly for pies.
Ingredients used:
- 1 glass of milk.
- 2 cups of flour.
- 1 tablespoon of sugar.
- 1 tablespoon flour.
- 1 teaspoon dry yeast.
- 1 egg.
- 200 g butter (1 pack). It is butter, not spread.
Now we will analyze the process of how to make puff pastry at home correctly.
Step 1.
To make the yeast work faster, I do this. I warm up the milk to keep warm, pour into a separate deep bowl and there add a teaspoon of dry yeast and stir until dissolved.
mix dry yeast with warm milk Step 2
When dry grains swell, there add flour, salt and sugar. Mix and send the resulting porridge to the most warm place in the house for 40 minutes.
The dough is ready when the surface begins to wrinkle. This is a sign that the maximum volume has been reached and the dough is ready to fall.
the dough has risen
Step 3
It's about time add the rest of the products and knead the dough. Making an elastic bun. His leave for 30-40 minutes so that it doubles in size.
Step 4
We take out the butter in advance so that it is warm. Roll out the dough into a rectangle.
roll out a rectangle Step 5.
something like this smear with oil and fold Now spread the oil all over. Dough fold into an envelope and roll out again. After fold in 3 layers and roll again. Approximately 30 layers are considered the norm. So the procedure is repeated about 9 times.
puff pastry Many are tormented by the question of which dough is better to make, which is easier, and so on. In fact, it all depends on what result you want to get. To do this, we have compiled a small comparative table.
| Yeast | Without yeast |
| The number of layers is from 30 to 120. | from 100 to 500 |
| Finished products are softer | drier and more crumbly |
| Products are not so layered, but juicy | Bright expression of the layers, dry, clearly visible on the cut |
| There is a pleasant sour smell when baking. | Without smell |
| Need extra time for the rise of yeast, dough | Extra time to chill the dough in the refrigerator |
| Suitable for baking juicy stuffing(cream, jam, minced meat), pizza is especially good. | For baking brushwood, tongues, croissants, cakes, especially "Napoleon". |
The application of this or that test is extensive, so it all depends on what you want to cook. There are no cons anywhere, except that it takes a lot of time to prepare the dough. But it's worth it.
A quick recipe for impatient housewives
Classic recipes for puff pastry are quite laborious and time consuming. Perhaps this is why many do not make it at home, but simply buy it in the store. Of course it's faster and easier.
Now let's answer the question of how to make puff pastry at home quickly. We have two recipes, quite simple.
Recipe number 1.
can you do something like this delicious pies with dried apricots Ingredients:
- 2 cups of flour.
- 200 gr. butter (1 pack).
- 1/2 cup cold water.
- 1/4 teaspoon salt.
- 1 teaspoon of sugar.
Step 1.
Finely chop butter with flour on a cutting board. The main thing is to do everything quickly, until the butter has melted strongly.
Step 2
Now add the rest of the ingredients and knead the dough until you get a smooth kolobok. Now leave the dough for several hours in the refrigerator. I usually keep it there for about 3 hours.
Step 3
Now, before baking, take out the dough and roll it out, fold it into about 3 layers, then we still roll and fold. You don't need much, but there are no restrictions either.
That's it, the dough is ready. Of course, this dough recipe is not so magnificent, but quickly.
Recipe number 2, with cottage cheese.
Cookies come out awesome from this dough How to make puff pastry at home quickly, a recipe for cottage cheese dough will help.
The more fresh the cottage cheese, the tastier the pastries from it.
So do not rush to throw it out of the refrigerator, it is better to bake something delicious. But it is better to make such puff pastry in the evening, so that the dough stands in the refrigerator overnight, and bake quickly in the morning. We'll need:
- A glass of flour.
- 250 gr. cottage cheese.
- 150 gr. butter.
- Salt, about 1/5 teaspoon, or another pinch.
Step 1.
Mix cottage cheese with softened butter, pour flour into it, salt and mix until smooth.
Step 2
We put it in the refrigerator for several hours. Better at night.
Step 3
Now the same making multiple layers and you can start baking.
Little secrets on how to make puff pastry
As they say: "The first pancake is lumpy." So it was with me. And puff pastry is a delicate matter, and here you need to follow not only the recipe, but also the manufacturing technology. Therefore, we have made a small selection on how to make puff pastry at home correctly.
- Puff pastry loves the cold therefore it is better to use the ingredients cold, if possible. The temperature for kneading is better somewhere around 16-17 ºС, so the dough must be put in the refrigerator for a while.
- Salt and acid are very important. Their lack will make the dough less compact. But you should not overdo it, otherwise the taste will deteriorate.
- The dough is best rolled on a marble or ceramic cutting board..
- In classic puff pastry no sugar added, it prevents the formation of layers.
- Roll out the layers carefully so as not to tear them, otherwise everything can be ruined.
- You can not cut such a dough with a blunt knife or a mold.. If the edges are tucked in, the dough may not rise during baking.
- Puff pastries require high temperature baking - 240-270 ° С. 20 minutes in a preheated oven is enough for browned pastries.
- The baking tray is usually moistened with water.
- If products from any puff pastry pierce with a fork or toothpick, then they are baked better.
- Do not open the oven door for the first 5-7 minutes of baking., otherwise the products will settle.
That's all, puff pastry opens up a huge field for the hostess' imagination. Add your ingredients, experiment and surprise your loved ones with unexpected recipes.
That's all we have Bon appetit share the recipe on in social networks, write comments, bye everyone.
How to make puff pastry at home: cooking secrets updated: September 11, 2017 by: Subbotin Pavel
Make puff pastry fast food at home is not difficult. You can immediately bake your favorite pastries from it or freeze and use later. Products from homemade test They turn out much better than store-bought ones. What if you don't have the time or energy to cook? Remove a piece of prepared puff pastry from the freezer in advance. And when it thaws on the kitchen table, mold it into anything! Pies, pies, sausages in dough, snack baskets - everything with such a dough will turn out perfect!
Instant Puff Pastry Recipe - General Cooking Principles
The classic recipe for homemade puff pastry is yeast or yeast-free, but it necessarily includes the following essential components: butter, flour and salt. It is desirable to take flour of the highest grade and be sure to sifted through a sieve a couple of times. The sifted flour will be enriched with oxygen, which will additionally contribute to the rise of pastries from puff pastry. Oil must be taken proven trademarks, if desired, it can be replaced with margarine.
For the classic recipe, the dough is first kneaded from flour and water. Instead of water for quick recipe Mineral water "Borjomi" is well suited. Such water gives an additional effect to increase the volume of baked goods. The resulting dough should not stick to your hands, but you don’t need to make it very steep either. By classic recipe the dough is rolled into a layer several times, while constantly lubricated with melted margarine or butter. For cooking quick test you must first mix the flour with butter or margarine, and only then add the liquid ingredients.
Instant puff pastry recipe with margarine
Ingredients:
Half a kilo wheat flour;
A pack of margarine;
A pinch of salt;
100 ml of water;
10 g sugar.
Cooking method:
1. Put soft margarine into a cup. Sift flour to it. Rub with a spatula until crumbly.
2. Pour salt and sugar into the water, stir. Pour into flour with fat.
3. Quickly knead the dough with your hands. Place in a bowl and cover with cling film. Set for 2-3 hours cool place for insistence. If you put it in the freezer, things will go faster.
4. Put the piece on a floured table and roll into a rectangle. Fold its edges with a book (in several layers) and roll out again. Do this 2-3 times.
5. The dough is ready, you can mold products or pies.
Instant puff pastry recipe with vinegar
Ingredients:
A pack of cool butter;
Half a kilo of wheat flour highest quality;
Half a glass of boiled or filtered water;
25 ml table vinegar 9%;
A pinch of salt.
Cooking method:
1. Sift wheat flour into a large bowl. Put butter in there. With a knife, gently cut the butter in the flour until a mixture of crumbs forms.
2. Combine water with salt and vinegar. Apple cider vinegar can be used instead of regular table vinegar. Pour the mixture into the flour and knead the elastic dough by hand. If it is inconvenient to do this in a cup, pull it out directly onto the table. You can roll out the dough several times, constantly turning into a roll.
3. Transfer the dough to plastic bag or wrap in cling film. Put in the freezer for half an hour.
4. After the specified time, remove the dough and mold any pastries from it to taste.
Instant puff pastry on kefir (cookie recipe)
Ingredients:
A pack of butter;
A glass of kefir;
Two chicken eggs;
A pinch of salt;
800 g wheat flour of the highest quality;
Vanillin sachet;
250 g granulated sugar or powder.
Cooking method:
1. Grind the chilled butter into crumbs with a knife. Cover with flour and cut it again with a knife. It is necessary to get a homogeneous mass with particles of oil in the flour.
2. Separately mix kefir with egg and salt. By the way, if you now add a pinch of spices or seasonings ( ground pepper, coriander, cinnamon or dried herbs), then the dough will turn out with the original piquant taste.
3. Knead the dough by mixing all the ingredients (except granulated sugar).
4. Divide the prepared elastic dough into several parts and send in separate bags to the freezer for one hour.
5. Then take the dough out of the cold. Roll out the pieces separately and lay them on top of each other. When a stack of dough cakes is formed, sprinkle the top with flour and roll out the workpiece to 8-9 mm with a rolling pin.
6. Cut out blanks from the cake with a cookie cutter. You can use carved molds or ordinary round rings of different diameters.
7. Put the cookies on a baking sheet (necessarily lined with food foil or thin paper). Beat the remaining chicken egg and anoint the blanks. Sprinkle them with a generous layer of granulated sugar on top.
8. Bake in an oven preheated to 220°C.
9. When homemade puff pastry cookies fast manufacturing cool slightly, serve them to the table.
Instant puff pastry on Borjomi (cake recipe)
Ingredients:
Not a full glass of water mineral Borjomi;
Two glasses of the highest quality wheat flour;
Half a pack of butter;
Two raw chicken eggs;
Half a glass of granulated sugar;
5-6 g of salt;
A bag of baking powder for dough;
250 g fruit or berry jam;
100 ml heavy cream 33%.
Cooking method:
1. Mix with fresh, slightly bubbling mineral water salt and granulated sugar (a pinch is enough). Add one egg and knead a dense dough together with the sifted flour. First in a cup, and then, dumping the mass on the table. Pressing with the palm of the hand so that the consistency of the dough is uniform and elastic.
2. Grate frozen butter on coarse grater into a separate bowl.
3. Roll out the dough into a wide layer and evenly sprinkle with butter.
4. Fold the dough with a book - in three layers, so that the oil is inside the layers.
5. Roll out into a rectangle and sprinkle with butter again. Re-fold the dough in three layers. Conditionally divide the reservoir into three rectangular parts. Put the right side up inside. Left side to right side. This is folding puff pastry with a book.
6. Use the rolling pin again and fold the rectangle in three again.
7. Now put the dough cling film and put it in the freezer for a few hours.
8. Then pull out and roll into a workpiece 4-5 mm thick.
9. Cut into circles with a special notch. Make it so they are the following types blanks - circles, rings with a void inside (like a donut).
10. Put a ring on each circle. For denser modeling, wipe the edges of the circle with wet hands.
11. So, the next step is to lay the blanks on a baking sheet and send them to bake at a standard temperature, always in a well-heated oven.
12. In the meantime, mix the cream with sugar and beat until a dense sweet foam. For the speedy dissolution of the sweet component, you can take powder instead of sand.
13. Put a little jam into ready-made baked puff pastry cups and top with whipped cream. They can be squeezed out with pastry bag.
Instant puff pastry recipe with dark beer
Ingredients:
Cup dark beer;
A pack of margarine;
50 g of granulated sugar;
One chicken egg;
750 g wheat flour of the highest quality.
Cooking method:
1. Pour beer into a bowl or pan, add sugar and break an egg. Mix.
2. Gradually introduce pre-sifted wheat flour and knead the dough. This must be done quickly before the gas bubbles have evaporated from the beer.
3. Then roll out the dough and brush with soft butter by hand. Fold and roll out again. Brush with the remaining oil and fold the dough. The oil will be inside the layers.
4. Put the dough in the freezer for half an hour. Then roll out into a layer of the required size and use to prepare the blank for baking. But you can leave it in a whole piece or cut it into pieces and put it in different packages for future use.
Recipe for instant puff pastry with lemon juice without eggs
Ingredients:
Half a glass of cold water;
800 g wheat flour;
One and a half packs of butter;
5 g salt;
Half of one lemon.
Method cooking:
1. Squeeze juice from half a lemon. Strain it from the seeds and pulp.
2. Chop the chilled butter into pieces and mix with flour in a bowl.
3. Continue to chop, but already with flour.
4. When the mixture becomes loose and crumbles, pour in lemon juice and water, add salt.
6. Fold with an accordion and roll out again. The dough is ready to use.
Instant Puff Pastry Recipe - Tricks and Helpful Tips
mineral water for the test it is better to take in glass bottles.
The more margarine or butter is used in the preparation of the dough, the better it will turn out.
To make the dough truly puffy, it is better to use cold ingredients and equipment for cooking.
Instead of a rolling pin for rolling puff pastry, you can use a regular bottle of cold wine.
The baking sheet does not have to be oiled, it can simply be moistened with cool water.
It is better to store the dough in a bag or cling film V freezer.
The quality of the test itself will depend on the quality of the components used.
Products formed from homemade puff pastry (when laminating with butter or margarine) should only be sent to a heated oven. If you put it in barely warm, the butter in the dough will begin to actively melt and the products will spread over the baking sheet, instead of rising.
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