How to make puff pastry. Instant puff pastry recipe with vinegar

Classic puff pastry is quite difficult to prepare. It's easier to buy ready-made, and get it when you want to bake something. But, if you are a supporter of everything homemade, look on the Internet for simplified ways to make puff pastry. The recipes below assume you already have it.

tablespoon.com

Ingredients:

• 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 it is not there, then simply mix equal proportions of sour cream and mayonnaise with various spices (dried parsley, dried dill, salt, pepper, garlic powder, and so on).

Cut the sausage and lightly fry. Then break the eggs into the pan and fry, stirring constantly. At the end, add three tablespoons of salsa.

Spread the filling around the ring so that later it is convenient to bend the “petals”, and after cooking, cut the puff. Close the ring by bending all the "petals" and sprinkle it with grated parmesan. Bake the puff in the oven for 10-15 minutes at 200°C. Serve hot for breakfast.

Patsy/Flickr.com

Ingredients:

• 400 g yeast-free puff pastry;
• 250 g cream cheese;
• 150 g sugar + 2-3 tablespoons for sprinkling;
• 80 g butter;
• 1 teaspoon vanilla sugar.

Cooking

Roll out the dough into two large layers. Put one of them on a round or rectangular baking dish. Beat cream cheese, butter, sugar and vanilla sugar until smooth. 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 brush it with the butter mixture. Spread the berries on top and wrap the roll. Cut it into small pieces and transfer them to a round baking sheet.

Bake the rolls for 15-20 minutes at 180°C. While they are baking, prepare the glaze. To do this, mix a glass of powdered sugar with 1-2 tablespoons of milk. Let the mixture stand for a while so that the powder is completely dissolved. If the frosting is too thick, add another tablespoon of milk. You can also add a pinch of vanilla if you like.

Take the rolls out of the oven and brush them with glaze. Can be served both hot and cold.

Dream79/Depositphotos.com

Ingredients:

• 1 kg puff yeast-free dough;
• 500 g pork or ground beef;
• 50 g butter;
• 2 onions;
• 5 cloves of garlic;
• salt, pepper, spices to taste;
• vegetable oil for frying.

Cooking

Grind the onion with a blender or meat grinder, mix it with minced meat. Salt, pepper, add minced garlic and spices that you like.

Cut the dough into small balls, roll each of them. Put a couple of tablespoons of minced meat and a small piece of butter on one half of the circle. Cover the minced meat with the second half of the dough and pinch it.

Fry pasties in hot vegetable oil until golden brown on both sides. After frying, lay the pasties on paper towels to remove excess fat.

Thefoodcharlatan.com

Ingredients:

• 200 g puff pastry;
• 2 bananas;
• "Nutella";
• sugar;
• cinnamon.

Cooking

Roll out the dough and cut into triangles. Brush the base of each with Nutella (about half a tablespoon per triangle). See how to make this chocolate paste at home.

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. Place a slice of cheese (if you don't have mozzarella, use any other softer variety) 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;
• a can of canned pineapples (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 onions to 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 fat), and then with 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 and grated cheese on it. 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

In Denmark, puff pastry apple pie is popular. 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 need to be caramelized over low heat: cook them in a saucepan along with cane sugar, vanilla extract and a teaspoon of cinnamon for 5 minutes.

Roll out the dough, grease it with melted butter, sprinkle with regular sugar and the remaining cinnamon. Lay out the apples and cover with another layer of dough on top. Then cut it into strips, put them on a baking sheet with parchment and carefully twist each of them in a spiral.

Bake the pigtails for 10-15 minutes in the oven at 180°C. While they are baking, make the glaze. 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 of curd mass on each of them. 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. Brush the dough with 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 can be prepared very quickly. I offer you a simple and affordable recipe. The dough according to this recipe turns out to be multi-layered and flexible, and pastries from it are tender and moderately crispy. You can stock up on such a dough for the future by simply freezing it. Puff pastry can be stored in the freezer for up to 3 months. And you can bake anything from it, and not just cakes. This dough has a neutral taste, so it is suitable for canapes, for buffet snacks, for puffs with salty filling. I think that by making instant puff pastry at home according to this recipe, you will be satisfied with the wonderful result of baking.

Prepare the necessary ingredients.

Pour cold water into the container, pour in vinegar, add salt and add the yolk.

Then carefully beat everything with a whisk or fork. The mass should become homogeneous. Send the container to the refrigerator.

Sprinkle the sifted flour onto a work surface. Dip previously frozen butter into flour and grate with a coarse grater, periodically mixing already grated pieces of butter with flour.

When all the oil has been used, mix again, without stirring too much or squeezing the pieces of oil. They just need to be covered in flour.

Collect all the contents in a slide and make a recess in the center.

Pour the liquid components that were previously sent to the refrigerator into the center.

Do not knead the dough! It is necessary to collect the edges with your hands and fold them to the center, forming layers. Pieces that have stuck to the table must be removed and laid out on top of the main piece. All this must be done quickly.

Wrap the finished dough with cling film and refrigerate for at least 3 hours, but it is better to stand overnight.

Cooking quick puff pastry at home is completed. It only took a few minutes.

After the dough has rested in the refrigerator, it can be used for its intended purpose. For example, I baked a delicious, tender Napoleon cake from this dough. To do this, you need to divide the dough into parts, roll out, bake cakes and grease with cream.

Bon appetit. Cook with love.

Tell you how to cook instant puff pastry at home for pies step by step? Then leave all your affairs for 5 minutes and read this article to the end. After reading the recipe, you can save not only time, but also money every time, since this dough is not very expensive, but the fastest of the puff options that I know.

The composition of puff pastry is quite simple: flour, butter, water and a pinch of salt.

It is very often used for making pies, baskets and other types of pastries where you can use puff and even shortcrust pastry.

Puff pastry for a quick hand can generally be considered universal. It has proven itself perfectly, tarts, as well as pies. Baskets that can be baked from it can be filled with cheese, fruit with custard, ice cream and other fillings.

By the way, you can see a variety of dough recipes.

Ingredients

• 200 g wheat flour
• 100 g butter
• 5-6 tbsp water
• a pinch of salt

Basic tips for making quick puff pastry

1. Flour. We use ordinary bread flour for cooking. Here you don’t need to be smart and you don’t need to look for flour with a certain percentage of protein. True, there is one subtlety that needs to be remembered. If the room where the flour is stored is dry enough, then during cooking it will be necessary to add a little more water than indicated in the recipe.
   Now it is winter outside and my flour is stored near the heating battery. I buy it in 5 kg, so I quickly use it for baking. It is dry near the battery and the flour will definitely not deteriorate. But to prepare chopped puff pastry, I need to add more water and I know this in advance and send not 6 tablespoons, but 9 tablespoons to the refrigerator to cool. for every serving.
2. Butter. It must be of high quality - this is the main criterion. I do not recommend replacing it with margarine. And the taste of the finished baking will not be as it should be, and the dough itself will behave completely differently. Butter must be from the freezer, and it is better to knead the dough in a cool room or with a food processor so that the butter does not have time to melt.
3. Water. Here, in general, everything is simple - you need ice water from the refrigerator (you can even send it to the freezer for a short time). Its amount may be slightly more or less than indicated in the recipe. It depends on the quality and dryness of the flour, which I wrote about a little higher.
4. Salt. Everything is also simple - a pinch of salt is added for taste and is a natural flavor enhancer. To make the dough tastier, in addition to salt for some types of pastries, you can add herbs (thyme, rosemary, oregano), as well as nuts, peeled sunflower seeds, flax seeds, poppy seeds.

How to make quick puff pastry. Recipe with photo

1. To prepare the dough, all products must be cold. To make the dough right, I even send the flour to the refrigerator 15 minutes before preparing the chopped puff pastry. The oil must be sent in advance to the freezer for 20 minutes. The main thing is not to overfreeze, so that it can be grated or cut into small pieces with a knife. Water also needs to be taken ice cold. Only thanks to the cold, the dough will turn out puffy and tender.
2. We cut the butter into cubes with a knife right in the flour. You can grate it, dipping constantly in flour. And you can use the help of a food processor. Here he will cope best with chopping, since the heat of the hands will heat up the products, and the cold blades of the knives will do everything more correctly.
   
   Personally, I used a grater, since in this case the pieces of butter will be the same and they will be evenly distributed throughout the dough.
   
3. When the oil is distributed in the flour, you can add water.
   
   Its amount depends on many factors (the moisture content of the flour, for example, I already warned you about this), so add water and form the dough. You need to knead quickly so that the butter does not start to melt. And do not even knead, but sculpt a lump in which the butter should not disperse in flour, but should remain in pieces. Do not overdo it - the entire process of preparing the dough usually takes about 3-5 minutes.
   
4. The finished dough must be flattened and wrapped in a film. In this form, it must be sent to the refrigerator so that it cools well again and you can start working with it. If you use a food processor, the dough will be cold enough and it does not need additional cooling, so you can immediately start baking pies.
   
5. To make a pie on chopped puff pastry, sprinkle the chilled dough with flour and roll it out to the desired thickness (usually 3-4 mm). The cake rolls out well enough and does not tear, as the dough turns out to be plastic.
   
6. We send the rolled dough into a mold that does not even need to be lubricated. We press it to the sides and bottom of the mold to remove voids and the cake after baking was the correct shape. We pierce the base in several places with a fork.
   
7. Then you can go two ways: bake the base for the pie, and then add the filling and send it back to the oven, or fill the base with the filling and immediately bake the pie.
8. If you only want the base for the pie, then you need to cover the dough in the form with baking paper and sprinkle beans or peas inside so that the dough does not swell during baking. We send the base to a hot oven, which we heat to 200 degrees. We bake for about 15 minutes. Let it cool down a bit, add the filling and bake the cake until done.
   
9. If we bake the base immediately with the filling, then we send the filling of your choice to the raw base and bake the pie until ready for about 40 minutes (it all depends on the filling you have chosen).
10. You can store it in the refrigerator for 2 days or in the freezer for a whole month.

Why is it necessary to mix it this way?

First, cold butter is rolled in flour (each piece), then ice flour is added to flour crumbs with butter. During kneading, small pieces of butter are distributed in the dough, but remain in pieces and flatten during rolling. These flattened pieces of butter in the dough separate it into the thinnest layers.

Cakes after baking are tender and crispy. Such a dough is still far from a real puff, but it is great for making pies, and it is cooked for some 15 minutes. For its speed and accessibility, many hostesses fell in love with it. I hope you enjoy it too, because in the coming days I will share with you pies that can be baked on a quick puff pastry.

The most frequently asked questions while cooking

1. Why does the dough stick poorly? — Because the flour came across quite dry and you need to add a little more water. You need to add it 1-2 tablespoons so as not to overdo it.
2. Why does the dough spread? — The reason may be a large amount of water. To fix, add some flour. The dough can also spread if the butter has melted during kneading. The situation can be corrected by adding a little flour, but the dough will no longer be so tender and layered, since the main task is to prevent the butter from melting.
3. Why is the dough not flaky? - Butter melted during kneading or you forgot to add salt. If the filling was too liquid, then it could soak the dough and it will exfoliate less.
4. The finished product is tough. Why? - The kneading technology was not observed - the butter had time to melt or the dough was kneaded too long. The reason may also be too much moisture. If you remove these reasons, then the product from quick puff pastry, which is prepared at home, will be tender and crumbly.

Quick puff pastry - video

To make homemade puff pastry really tasty, use premium flour. Be sure to sift it before putting it to work. Oxygenated flour produces more airy products.

The liquid component of the dough is milk or water. Milk makes pastries sweeter, while water makes the dough elastic. If you prefer a compromise, use a mixture of water and milk in equal proportions.

Milk and water can be replaced with egg yolks: they will make the dough fluffy. 1 cup of water or milk equals ½ cup of beaten egg yolks.

The peculiarity of puff pastry is that to create it you need a lot of butter or margarine (choose to your taste). These ingredients should be at room temperature. If you take them directly from the refrigerator, the dough may tear.

Moreover, the fatter the butter or margarine, the more tender the pastries.

tokkoro.com

This type of dough is ideal for desserts: buns, rolls and. Baking with yeast is soft, tender and very light. Attention: by sensations, not by calories!

Ingredients

• 1 ½ teaspoons dry yeast;
• 2 tablespoons of sugar;
• 1 ½ cups warm milk;
• 1 egg;
• 4 cups flour;
• 2 tablespoons of powdered milk;
• 4 tablespoons of vegetable oil;
• 100 g butter.

If desired, you can replace milk in the recipe with water or egg yolks, and butter with margarine.

Cooking

Take the butter out of the refrigerator. Dissolve yeast and ½ teaspoon of sugar in a glass of milk. Wait 10 minutes until foam appears. Add the remaining sugar, beat in the egg. Mix thoroughly and leave at room temperature for 10-15 minutes.

Pour the flour into a bowl, make a well. Pour milk powder into this recess, pour vegetable oil, yeast mixture and milk residues there. Knead the dough well and cover it with a towel. Leave in a warm place for 90 minutes, then knead again and let it brew for another hour.

Roll out the dough into a layer 5–8 mm thick. Put warmed to room temperature, soft butter in the center.

goboldwithbutter.com

Wrap the edges of the layer so that the oil is inside.

goboldwithbutter.com

Roll out the dough to a thickness of 5-8 mm, pressing the rolling pin with the same force. The oil should be evenly distributed.

goboldwithbutter.com

Fold the dough back into a pocket and roll out again. Repeat the procedure 5-6 times, or even more. The more layers, the softer the dough.

lifesambrosia.com

Unleavened (unleavened) dough cooks much faster. It is suitable for hot appetizers, vegetable, meat and fish pies, pasties, pizzas. You can also make a dessert out of it, but learn that such a product will turn out to be flat, thin, very crumbly.

It's good that puff pastry, on the way home from work, you can buy at any store and bake something tasty for dinner in a quick way.

But sometimes you want to treat yourself to home-made baking with your own hands, investing your work and soul. After all, food prepared with your own hands is always tastier, because it is prepared with love. For puff pastry, you need a few products, it is based on flour, butter and salt. But it takes a lot more time to prepare.

True, there are many quick puff pastry recipes, so if you do not have free time, you can choose a faster cooking method. Fortunately, a lot of options are offered - kneading on beer, yeast, water, with the addition of sour cream or cottage cheese.

Puff pastry - food preparation

Puff pastries are always very tender. And to make it even tastier, before kneading the mass, the flour must be sifted so that it is enriched with oxygen. If the dough is made according to the classic recipe, you first need to knead water with flour, and then roll out the layers, oiling them with margarine or butter.

Recipe 1: Puff pastry

If you make puff pastry according to all the rules, you can’t do it in five minutes. This process is not rushed. But the result justifies the invested work and the time spent. The secret to good puff pastry is to roll it out properly. The layers should absorb oil, the dough should not be allowed to tear when rolling, otherwise the baking will turn out not airy, but sticky and hard. Therefore, you do not need to press hard on the rolling pin, you need to move it smoothly so that pieces of oil do not break out.

Ingredients: wheat flour - 500-600g, a glass of water (0.25l), salt ¼ tsp, butter - 350g.

Cooking method

Mix salt with flour (500g), and leave 100g for powder. Pour in water and 50g of melted butter. Knead the dough and knead for about a minute. Then put it in a bag or wrap it in a film and place it in the refrigerator for an hour. Spread the remaining butter to a thickness of about a centimeter.

Cut the dough ball on top deeply with a knife crosswise. Open the dough quarters like a flower and roll into layers without touching the middle. You need to put oil on it and close it with rolled petals, wrapping it on all sides. If the dough is not enough to cover the butter, it can be slightly stretched. Sprinkle flour on top, lightly beat off with a rolling pin and begin to gently roll into a rectangle of the same thickness. Roll it out in one direction. Fold the resulting rectangular layer in three, wrap in a film and put away for an hour in a cold place. Then do 3-4 more rolls, only in the other direction. Do not forget to put the dough in the refrigerator after each rolling.

Recipe 2: Puff Curd Dough

The main secret of making a good dough lies in the cottage cheese: it should be lump-free, soft, tender, but not wet. Then the products will turn out to be more layered and crumbly.

Ingredients: 300g wheat flour, homemade soft cottage cheese - 250g, butter - 150g, salt - at the tip of a teaspoon.

Cooking method

Mix cottage cheese with butter, salt and flour. To make the oil easier to knead, it is necessary to hold it in a warm place so that it becomes supple and plastic. Next, wrap the dough in a film or bag and place in the refrigerator to ripen overnight or overnight. Now you can bake bagels, ears, puffs from it. Raw dough will keep for 6-7 days in the refrigerator. Or put in the freezer. And when you need to bake something, all you have to do is take it out and defrost it.

It was a quick dough recipe. If you want to make baking more layered, then the dough needs to be rolled out differently, layering it not with butter, but with flour. Mix ingredients with less flour. Roll out a thin layer, sprinkle it with plenty of flour, fold it three times and place it in the freezer for 5-10 minutes. Then roll it out again, sprinkle with flour, roll it up and put it in the freezer. In total, this should be done 3 times. If there is no freezer, you can put it in the refrigerator for half an hour. The main thing is that the oil hardens, and the dough does not stick and rolls well.

Recipe 3: Puff pastry yeast dough

Despite the fact that the dough is yeast, it is done quite quickly. Dry yeast can be used in place of fresh yeast. For the required amount of 70g of fresh yeast, you need to take about 23-25g of dry yeast.

Ingredients: wheat flour - 500g, creamy margarine - 400g, sour cream - 100g, 2 yolks, granulated sugar - 1 tablespoon, fresh yeast stick - 70g, ½ tsp. salt, half a glass of milk.

Cooking method

In warm milk, dissolve the yeast with sugar, pouring 1 tbsp. l flour. Leave the sourdough in a warm place so that the yeast revives.

At this time, mix the flour with salt. Chop margarine with a knife, adding flour until crumbs form. Transfer the mass to a wide bowl. In a bowl, mix the yolks with sour cream, pour into crumbs, continuing to chop with a knife. Add yeast starter and knead the dough. It should be soft enough, at the same time not stick to your hands. You can add a little more flour if needed. Then chop the dough with a knife and immediately you can start shaping the products and bake cake layers, bagels, cookies. Or, rolled into a ball and wrapped in a film, put in the refrigerator.

Recipe 4: Beer Puff Pastry

Products from such a test are tender and fragile. They melt in your mouth on their own. You can make sticks, cookies, cakes, bagels. The highlight of the recipe is the moment at which the flour is mixed not with cold margarine, but with hot melted margarine, as if the dough is brewed.

Ingredients: 250g margarine, 4 cups wheat flour, half a cup of light beer.

Cooking method

Melt margarine until hot and pour into flour. Stir, add beer. First, you can mix with a spoon, and then carefully knead the mass with your hands. Roll up a bun, flatten it and place it in the freezer, wrapping it in a bag or film.

Defrost the frozen dough, roll out thinly, try to make a rectangle. Then fold in three - put one end over the middle and cover with the other end. Fold the resulting folded strip again to form a square, roll out thinly and cut out the desired shape, bake until light golden brown.

To make puff pastry easier to roll out, instead of a rolling pin, you can use a wine bottle filled with cold water.

The baking sheet before baking is not greased with oil, but moistened with cold water. The dough is always placed only in a well-heated oven.