How to make puff pastry quickly. Instant puff pastry

Good day, I recently bet with a friend that I can make puff pastry quickly. It turned out that not everything is so simple, but your recipe for puff pastry helped me a lot! Everything is clear, step by step and accessible language. A friend bet me, but said that for the sake of this delicious dish, ready to argue many more times. Thank you! In the future I will contact you again for help, a good site!

All the best! Thanks for the great tutorial on how to make puff pastry at home. Made on its basis the simplest closed pie stuffed with chicken. It turned out better than store bought. It's great that there are options for what to cook from puff pastry right there. Next time I will definitely try.

Hello, I decided to cook pasties, I could not decide which type of dough to choose? I settled on puff. I have been searching the internet for a long time on how to make puff pastry. And, oh miracle! Found the recipe on your site. The dough is easy to prepare and pasties are excellent! Now I know that best dough for chebureks it is puff. I recommend this simple and clear recipe.

Great recipe for making puff pastry at home! I only use them now, they have never let me down! Thank you!

Good afternoon, my husband loves the Napoleon cake, I wanted to please him with this delicacy at the weekend. But I didn't know how to make puff pastry. Found your site on google. I really liked the puff pastry recipe. Thank you for the accessibility and clarity, I added the site to my bookmarks. And I saved the recipe on the computer, you never know what happens, and so it will always be at hand.

Hello, dear Leonid and grandmother Emma! I wanted to thank you from the bottom of my heart! A week ago I was looking for a puff pastry recipe on the Internet and found many options. After reviewing several options, I settled on yours. Usually I bought puff pastry in the store, and I thought that it was almost impossible to cook puff pastry quickly and at home! With your video recipe, you literally charged me! The dough turned out airy and tender cakes for Napoleon. By the way, I also tried to make the cream according to your advice. Everything is perfect! You are just magical! Thank you from all my big family!

I have been looking for a long time how to make puff pastry. I love the recipe on your site. Pretty tasty puff pastry. Meat pie turned out great! Soft dough soaked juicy stuffing. My wife was delighted, she said that now the duties of the cook in the family are assigned to me. Thank you very much, I will be in touch again. It turns out that cooking is not so difficult, especially when there are helpers like Grandma Emma.

Dear grandmother Emma! Thank you for telling me how to make puff pastry. I recently typed in Yandex the phrase: "Puff pastry recipes." Came to your site right away. Great and easy recipe. I would like a grandmother like you, would teach me all your culinary secrets and wisdom! Your site breathes family comfort, home warmth. I wish him many years of existence and prosperity.

Good time! I cooked only "Napoleon" from puff pastry. And I thought that this dough is intended only for this cake. I read this recipe on your site. I was surprised that you can cook a lot of delicious things from puff pastry! The site has been bookmarked. Here not only good recipes With step by step description and video, but beautiful decoration. Thank you for great recipes.

Your puff pastry recipe is the best I have ever tried. My grandmother taught me that puff pastry should be constantly folded and rolled in thin layers, and only in one direction. And only then it will turn out to be puff. And you have won how quickly and simply, and without unnecessary torment with a rolling pin. Now this recipe for how to cook puff pastry is in my bookmarks.

Good day! Thanks to Grandma Emma for her story on how to cook puff pastry! I always buy dough in the hypermarket. But I tried to make it according to your recipe with my own hands, and what I want to say: I see such a delicious puff pastry for the first time!!! I didn't have margarine and substituted butter for it, but it came out great on the first try.

None, not even the most best restaurant will not replace homemade food! Your channel is a godsend for me. I was looking for puff pastry and recipes from it on other sites, but yours has everything right in one place. I don't like messing around with dough at home, I usually buy ready-made pies or pastries. And then I came across your recipes and away we go ... I like to make puff pastry most of all simple envelopes, the filling can be any. Mine just adore with cheese or apples. You also spied on how to make a chicken puff pastry out of puff pastry. I also like that you show the secrets of how to properly knead and roll out the dough, what temperature the products should be. Believe me, this is very important! I wish you prosperity and long years!

Before, I always thought that there was too much fuss with puff pastry, and it was difficult and time consuming to cook it. Therefore, until recently, I used ready-made puff pastry, which is sold in stores. I didn’t even think about how my grandmother manages to bake pies from puff pastry made by her own hands so quickly ... And now I finally figured out that I should ask her for the recipe! It turns out that the grandmother has a secret, thanks to which puff pastry does not even have to be rolled out many times, and the whole process of preparing the dough takes no more than 15 minutes.
Puff pastry composition:

• Wheat flour premium- 3 glasses,
• butter - about 150 g, or vegetable - 1/4 cup, or vegetable margarine. Attention! Butter or margarine can be used and more!
• Water - about 1 cup
• baking powder or quenched lemon juice baking soda- 1 teaspoon,
• salt or sugar - depending on the purpose of the test.

How to make quick puff pastry

Mix flour with salt or sugar and add baking powder.

Add water.

knead dense elastic dough so that it doesn't stick to your hands.

Turn the dough out onto a floured board and roll it out very thin.

The thickness of the dough should be about 2 mm.

Brush generously the entire surface of the dough with vegetable or soft butter. If you are using butter, remove it from the refrigerator in advance so that it becomes soft.

Cut the dough in half. Lay one half on top of the second so that the edges match, and iron with your hands. After that, take the dough from two edges and roll it into a roll. This is the secret of making quick puff pastry - many layers are formed in the roll. Wrap the roll in cling film or a plastic bag.

Put the finished roll in the freezer for 15 minutes. Or for as long as you like, until you want to cook something from this dough (but then it will have to be thawed).

We often cook flour products from store-bought, yeast-free or yeast-free puff pastry because it's easy, quick, and not very expensive. Fortunately, the factory production of this type of product is on the right track. But sometimes you can afford to knead the layered dough at home. And do not rush to close the recipe, because we are not talking about the classic long and troublesome process. Puff pastry fast food really do at home, and your "Napoleon" or tongues will turn out to be the kind you can only dream of.

Puff pastry recipe:

• Water room temperature(can be a little hotter) - 250 ml. (1 glass)
• Egg - 1 pc.
• Vegetable oil - 1 tbsp. spoon
• Sugar - 1 tsp
• Salt - 1 tsp
• Butter - 200 g.
• Flour - 525 g (3.5 cups)
• Vinegar (1-9%) - 1 tbsp. spoon

From the indicated amount of products, about 750 g of dough is obtained. Each part is about 200 g. Those layers of dough that you prepare for the future - immediately send them to the freezer, and you can cook from the rest!

How to make quick puff pastry at home

In a glass with warm water dissolve 1 teaspoon of salt, 1 teaspoon of sugar, stir for better dissolution. Add egg, stir. Then acetic acid(1 tablespoon). Stir again until smooth.

Sift the flour into the dough, adding it in parts, constantly stirring.

The amount of flour in the recipe is 3.5 cups, but it may take a little more or less (since we all have different flour density). Focus on the consistency of the dough while kneading.

The dough should come together and be soft and elastic.

The most delicious and best butter that you have, divided into 4 parts. The butter should be soft, at room temperature.

We divide the dough into four parts.

Each piece is rolled out to 0.3-0.5 cm.

Spread the butter over the entire surface with a spatula.

The oil should be smeared with a thin layer, evenly.

So, the dough cake is completely greased with butter.

Now, starting from the end, we wind the pancake on a rolling pin (the rolling pin can be lubricated with vegetable oil).

We make a longitudinal cut.

We take out the rolling pin from the dough.

We fold the dough with a book.

Packing the dough cling film and put in the refrigerator. We do the same with each of the four parts.

And now, attention main secret from family notebook: when your pies, cookies, puff pastry rolls are already on the baking sheet, sprinkle cold water your products (this can be done from a spray gun for spraying flowers or linen). It is necessary to spray abundantly - so that the workpieces are very wet. After spraying, send the baking sheet to the oven. I remind you that all puff pastry products are baked at high temperatures(210 C and above).

What can be made from puff pastry?

Huge amount of goodies! Home, and much more.

I like to make these puffs from homemade puff pastry: I roll the dough into a layer and spread it with a mixture of yolk + sugar + cottage cheese + raisins, roll it into a roll and cut it into portioned pieces. I spread it on a baking sheet, sprinkle it with plenty of water, bake the first 10 minutes at a temperature of 210 C, and then another 20 minutes at 180 C. It turns out very tasty!
On my You Tube video channel there is a detailed video recipe for puff pastry. The technology is a little different, but the dough turns out amazingly tasty and layered. I invite you to watch the video and take note of this method!

Be sure to tell us what you cook from puff pastry. What difficulties or questions arose when preparing according to my recipe - I will be happy to answer all questions!

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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 are distinguished. 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. Ready dough roll out into a rectangle about 7.5 mm thick. 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 egg yolk, since in this case the dough decreases in volume, and its layers become rough and bristle. If the edges of the dough need to be tightly joined, moisten them with 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 I don't have precise norms 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.
oil is better to rub on coarse grater, mix it (without gluing) with flour (15% flour of the total 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, cooked with your own hands, you will forget about everything in the world, enjoying a crispy and golden brown.

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 last time roll.
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:
- for the preparation of puff pastry, you need to use premium flour, cold water, salt and citric acid, which can be replaced with vinegar.
- adding acid to the dough improves the quality of flour gluten, as acidic environment it swells the 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 puff pastry delicious pastries. 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 put in 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 components.

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 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 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 fruits. 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 up 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. grease 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.

Not every housewife knows how to make puff pastry at home. After all, today is finished semi-finished product can be purchased at any supermarket. However, easy accessibility this product is not the only reason that most people use the store base. Such popularity of puff pastry made under production conditions is also due to the fact that many housewives do not want to burden themselves with long and thorough kneading. But this is their deepest delusion, since there is nothing easier than making puff pastry yourself. And so that you can see for yourself, we present to your attention step by step recipe his kneading.

How to make puff pastry without yeast yourself?

To prepare such a fresh semi-finished product, you will need to purchase the following components:

• sifted wheat flour - from 2 glasses (add at your discretion);
• cooled boiling water - a little;
• fresh butter or good margarine for baking - 260 g;
• large chicken egg - 1 pc.;
• citric acid - a pinch;
• fine table salt - a pinch.

kneading process

Before you make puff pastry at home, you need to knead two different masses. First, you need to beat with a fork egg, add a pinch to it citric acid and salt, and also pour in the cooled boiling water, bringing the products to a total volume of 270 ml. Next, you need to sift wheat flour, make a recess in the resulting slide, pour into it egg mixture and knead with your hands until the dough is smooth. During this procedure, a little softened butter or margarine can be added to the base. So the dough will turn out more elastic and soft. At the end, it must be wrapped in a bag and placed in the refrigerator for half an hour.

The second part of such a framework is done even faster. To do this, knead or margarine, and then pour in a few large spoons flour, so that as a result you get a fairly thick mass. It is also desirable to place it in the refrigerator for a while.

To understand how to make puff pastry at home, you should remember that it is not for nothing that such a base has its name. After all, it consists of many thin layers, which in the process heat treatment rise, forming a lush, soft and very delicate product. In order to form such a semi-finished product, you need to get the dough out of the refrigerator and roll it into a rectangular shape. Next, the butter, previously mixed with flour, should be carefully distributed on the prepared base layer. The resulting layer must be wrapped in an envelope so that in the end you have a kind of square. It needs to be rolled out again into a rectangular shape and repeat the procedure. In total, such events are recommended to be carried out 3 or 4 times.

After the actions taken ready basis It is recommended to place in the refrigerator for half an hour. We hope you now understand how to make puff pastry at home.

Of course, such insipid basis we kneaded not just like that, but for culinary accomplishments. So what to do with puff pastry And how do you bake it properly? We will consider the answers to the questions posed below.

How to quickly and tasty cook

The puff pastry pizza recipe is especially popular among those who cannot imagine their life without this quick and satisfying Italian dish. To prepare it, you just need to knead the fresh base as it was presented a little higher, and purchase everything necessary ingredients for the filling, namely:

• fragrant ham - 150 g;
• olives or olives - a standard jar;
• low-fat mayonnaise - 90 g;
• ripe tomatoes - 3 pcs.;
• pickled cucumbers - 3 medium pieces;
• hard cheese - 180 g.

Cooking process

How to make puff pastry at home, we described at the very beginning of the article, it remains to find out how to apply such a basis in practice. To do this, the semi-finished product needs to be taken out of the refrigerator, and then rolled out along one side in the form of a thin rectangular shape. Next, the dough must be placed on a baking sheet and slightly crushed with your hands so that it is well distributed over the dishes. After that, circles need to be distributed on the base. fresh tomatoes, thinly sliced ​​pickled cucumbers, olives and similarly processed fragrant ham. At the end, all components should be covered with a mesh of mayonnaise and grated hard cheese. Pizza should be cooked in a preheated oven for about 40 minutes. It is worth noting that italian dish made in this way is very thin, tender, juicy and surprisingly tasty.

Puff pastry pie recipe step by step

You can cook a pie from such a base using different fillings. Today we will look at a simple option for creating a dessert with fresh fruit. This will require:

• seedless raisins (brown or black) - ½ cup;
• ripe bananas large - 2 pcs.;
• ripe sweet apples - 2 pcs.;
• soft pears - 2 pcs.

Cooking process

To create such a sweet cake, you need to roll out two bases from. In this case, one of the layers should be slightly larger. It is he who must be placed on a baking sheet so that sides up to 4 centimeters in size are formed. Next, thin slices of peeled apples, chopped pears, banana slices and steamed pitted raisins should be placed on the dough. After that, you need to lay out the second part of the base on the fruit and beautifully braid the edges into a kind of pigtail. Bake such a dessert in a preheated oven for about 45 minutes.

Helpful information

Now you know how to make puff pastry at home and apply it correctly while creating delicious and delicate products. It is also worth noting that for the preparation of the presented and other dishes (desserts), you can use not only a fresh base, but also a rich yeast semi-finished product. In this case, your pastries will turn out to be more high-calorie, satisfying and lush.