How to make complex puff pastry. Puff pastry at home

This wonderful dough, just a lifesaver. Cooking it is elementary, probably, and 10 minutes is a lot ... and the result is incredible, soft and crispy at the same time, layered and tasty. You don't need to layer anything, roll it out, you don't need a lot of movements. I just mixed everything in turn and sent it to the refrigerator. If you are going to cook something for several days, it will be perfectly preserved in a bag, in the refrigerator, if you are preparing for future use, then you can send it to the freezer. Another plus of it is that the ingredients are approximate, we can perfectly replace sour cream with kefir or yogurt, add flour if it sticks a little to your hands. We also use any fat or combine it, you can take margarine, butter, lard, whatever. It rolls out very easily, as the dough is soft and elastic. From this norm you will get puff tongues With caramel crust, 4 trays. My friend used to cook a kurnik from this dough and said that she would never cook with store-bought again, it turned out much tastier. A recipe from my mother's cookbook, for which many thanks to her.

When you hold a weightless croissant that melts in your mouth or an airy Napoleon cake in your hands, it seems that the secret art of baking from puff pastry is available only to selected celestials.

However, in fact, to master the preparation of this type flour products available to everyone. And you need to start with their basics.

But how do you make real puff pastry at home? This article contains the most popular recipes from traditional and time-consuming to the most simple and unexpected.

Yeast-free puff pastry - a classic recipe

You need to make a reservation right away that the number of eggs in a rich puff pastry without yeast depends only on the preferences of the hostess, their number with a given amount of flour can vary from four to zero.

The amount of butter is also determined subjectively. The quality of the dough largely depends on the correct kneading and compliance with the rules of preparation.

Puff pastry consists of two parts - flour and butter. Immediately after sifting the flour, set aside 6 tablespoons to prepare the butter portion.

Beat the eggs into the flour, do not forget to add salt and acid, and then pour cold water into it and knead a smooth dough very quickly. If kneaded correctly, it takes any shape well, does not stick to the table and hands. Leave it for half an hour on the table, covered with a napkin.

Now start cooking the oil part. Finely chop the cold butter with the remaining flour until crumbs form. Then blind butter dough and roll it into a square cake about 1 cm high.

Act quickly while the oil is still cold. Remove the dough from the refrigerator.

Roll out a square of the flour part of the dough twice the size of the butter square. Stretch the edges of the cake well, they should be thinner than its center.

Remove the butter base from the refrigerator and place it on top of the flour square. Wrap as in an envelope, bending the edges.

Carefully roll the resulting “envelope” into a rectangle (it should not be thicker than 1 cm), fold it again two or three times and put it in the refrigerator for a quarter of an hour.

The cycle "roll out - roll - cool" is repeated several times. Puff pastry is considered correct, in which there are at least 100 layers. And masters of cooking and especially persistent housewives bring this figure to 500!

The number of layers, which means your patience and determination in the rolling process, determines how high and airy the finished product will be.

Luxurious puffs, tongues, stuffed pockets, apple strudel, as well as the emperor of the kitchen - the Napoleon cake - you will get all this from the dough made according to this recipe!

yeast puff pastry recipe

Sometimes at home, puff pastry is prepared with the addition of yeast, then it turns out to be softer and not so crumbly.

Take:

• 250 ml of milk;
• 500 g flour;
• 1 st. l. salt;
• 1 st. l. Sahara;
• 1 tsp dry yeast;
• 1 egg;
• 1 pack (200 g) butter

In order for the yeast to work faster, the milk must be heated to a temperature of 36-38 degrees. Dissolve the yeast in it.

When dry grains of yeast swell, add flour, salt, sugar and mix. Leave the resulting dough for 40 minutes in the warmest place in your house.

The dough is ready if its surface begins to wrinkle - this is a sign that it has risen to the maximum and is ready to fall. Now is the time to add the rest of the products and knead the elastic bun.

Let it double in size (this will take about 30-40 minutes) and roll into a large rectangular cake.

Put warm butter in pieces on the surface of the dough, fold it into an envelope, sprinkle with flour, roll it out. Fold again and roll out again. Repeat this procedure two or three more times - for yeast puff pastry, 30 layers are considered the norm.

Is there a difference between yeast and yeast-free dough?

This legitimate question puzzles many housewives. Indeed, are both species very different in properties and taste?

Yeast-free	Yeast
Number of layers - from 100 to 500	30 to 120 layers
Finished products are drier, more crumbly	Products are softer
Pronounced layering, the layers are clearly visible on the cut	Products are not so layered, but more juicy
Has no characteristic odor	Gives off a pleasant sour smell when baked.
Takes time to cool down during rolling	Needs extra time for yeast to rise and proof before baking
Traditionally suitable for making tongues, croissants, Napoleon cake, as well as brushwood, sausages in dough.	For baking with juicy stuffing(jam, cream, cheese, minced meat) it is better to choose this type of dough. It makes excellent pizza, khachapuri, khinkali, puffs.

As you can see, both types of test have no minuses, but only pluses. Therefore, you are faced with a painful choice between tasty and ... very tasty!

A quick recipe for impatient housewives

Making traditional puff pastry is a rather long process. To save time, use this simplified but no less effective recipe.

Take:

• 2 cups of flour;
• 200 g butter;
• ½ cup cold water;
• 1 tsp Sahara;
• ¼ tsp salt.

The most important thing about this recipe is to work quickly. Chop small pieces of butter with flour on a cutting board.

Add salt, sugar, and, pouring in portions of water, knead vigorously until a smooth kolobok is obtained. Before fully prepared he needs to spend several hours in a cold temperature.

Before baking, roll it out several times, folding it into several layers at each time.

Although puff pastry fast food it turns out not so high and airy, but cooking it is much faster and more pleasant.

Curd cooking option

This dough is also prepared quickly at home. The paradox of cottage cheese has long been formulated by housewives: "The more stale the cottage cheese, the tastier the pastries from it."

So instead of throwing away an expired pack of cottage cheese, make something unexpected out of it.

So, we take:

• 250 g flour;
• 250 g of cottage cheese;
• 150 g butter;
• 1/5 tsp salt.

Cottage cheese puff pastry is good to do in the evening. Mix cottage cheese with softened butter, add flour, salt and knead a homogeneous mass.

Put it in the fridge in the evening and surprise the family with crispy buns, jam puffs or cheese rolls for breakfast!

Tricks and secrets

Puff pastry is a delicate matter. It's not so much the recipe that matters, but the conditions of preparation. Carefully study these tips so as not to get the "first puff lumpy".

1. Puff pastry loves the cold. Therefore, for cooking, you need to take only cold foods and, if possible, roll it out better on a marble or ceramic cutting board;
2. The optimum temperature for kneading is 16-17 degrees, but since the temperature in the kitchen is usually much higher, the dough should be allowed to rest in the refrigerator while working;
3. Salt and acid are very important, their lack makes the consistency of the batch less compact. However, you should not be zealous either, so as not to spoil the taste;
4. Resist the temptation to add sugar, it prevents layers from forming;
5. roll out puff base be careful not to tear the layer;
6. You can not cut this type of dough with a blunt knife or shape: the edges will flatten, this will prevent it from rising;
7. Puff pastries require high temperature- 240-270 degrees. 20 minutes, with a preheated oven, is enough for the pastry to brown beautifully;
8. The baking tray is usually moistened with water;
9. Products from any kind of puff pastry bake better if they are pierced with a fork before baking;
10. The oven door must not be opened for the first 5-7 minutes of baking, otherwise the pastry will settle.

Indeed, it is difficult to prepare such a dough, but it is still possible if you follow the above recipes and tips.

Puff pastry opens up a lot of space for imagination and culinary experiments: use unexpected ingredients, use it instead of yeast or unleavened, make discoveries and never cease to amaze family and friends with your culinary talents!

Puff pastry is a great base for various pastries: pies, pies, pizza, samsa, khachapuri. It has an airy texture and high calorie. Making puff pastry at home takes patience and enough free time.

From puff pastry getting ready a large number of desserts including legendary cake Napoleon. It can be yeasty or fresh.

The main ingredients are flour premium, butter, salt and cold water. Some housewives add to the recipe a small amount of citric acid or vinegar to improve elasticity.

puff pastry calories

Puff pastry is high in calories due to the use of butter. It comes in yeast and non-yeast. The calorie content of the first product is 360-370 kcal per 100 grams, the second - 330-340 kcal per 100 grams.

1. Be sure to sift the flour through a sieve to saturate with air. It is recommended to use a premium product. Products made from sifted flour are more magnificent.
2. When cutting, use only sharp knives.
3. Pierce products from a puff pastry base before going into the oven. This will allow steam to escape.
4. Do not wrinkle products with your fingers so as not to damage the layers.
5. Salt is a necessary element that increases elasticity and improves taste qualities test.

Classic recipe

Ingredients:

• Flour - 500 g,
• Butter (melted) - 75 g,
• Water - 250 ml,
• Salt - 10 g,
• Butter (for rolling) - 300 g.

Cooking:

1. I mix water, salt, melted butter and flour in a deep bowl. I mix carefully.
2. I roll the ball from the test base. Wrap in cling film or put in plastic bag. I send it to the refrigerator for 30-40 minutes.
3. I take a large kitchen board. I roll out the layer rectangular shape. I put a piece of butter on top. I cover with a free edge. I put a second layer of oil on top. I turn again. As a result, I get 3 test layers with 2 oil layers.
4. I roll the workpiece into a rectangle to its original dimensions. I fold the edges of the rectangle to the center, you get a square. I fold in half again. I put it in the refrigerator for 15-25 minutes.
5. I repeat the procedure 2-3 times. Ready-made baking base is best stored in the freezer.

Video recipe

Quick and easy puff pastry

A simple cooking recipe. Use in situations where there is no desire to buy blanks in grocery stores and missing free time to prepare a complete homemade test.

Ingredients:

• Flour - 2 cups
• Cold boiled water- half a glass
• Butter - 200 g,
• Sugar - 1 teaspoon,
• Salt - 1 pinch.

Cooking:

1. I'm sifting flour. Mix with sugar and salt.
2. I chop the softened butter small pieces. I shift to flour.
3. I mix and crush with a knife. I get a more or less homogeneous mixture. Then I pour water.
4. I knead the dough with active movements. Before cooking, I stand the dough for 3-4 hours.

Yeast-free puff pastry

Ingredients:

• Wheat flour- 450 g,
• Butter - 250 g,
• Chicken egg - 1 piece,
• Water - 180 ml,
• Vodka - 1 tablespoon,
• Salt- 1 pinch
• Table 9% vinegar - 3 small spoons.

Cooking:

1. Whisk in a bowl egg, add salt, pour vodka and vinegar. I mix thoroughly.
2. I add water. I sift 400 grams of flour. I leave a part in reserve, to correct the density.
3. I'm making a hole. I pour the previously prepared liquid.
4. I knead the dough. For convenience, I work not on a kitchen board, but in a deep bowl. I mix the workpiece to a homogeneous and elastic state. I form a ball.
5. I shift the dough into a flat plate. I'm tightening cling film. I leave it on the kitchen table for 60-80 minutes so that the gluten swells up, and the base for pies or other pastries rolls out better.
6. In a food processor bowl, mix the remaining 50 grams of flour and butter. I get a homogeneous oil mixture, thick and without lumps.
7. I transfer it to a sheet of parchment. I put the second sheet on top. I roll it out to a thin layer 7-8 mm thick. Creamy mass should be square. I remove the rolled layer in the refrigerator for 15 minutes.
8. I sprinkle flour on the kitchen board. I lay out the dough. I roll it out to a homogeneous layer no more than 7-8 mm thick. I put the oil mixture on top. I leave a few centimeters from the edges to make it easier to wrap.
9. I cover the oil with a free edge. I pinch from the sides.
10. I turn on the other side. It turns out a 3-layer blank with 2 additional layers of oil.
11. Gently roll out the rounded ends. It needs to be shaped like a rectangle.
12. I cover the workpiece with a film. I put it in the fridge for 30-40 minutes.
13. I repeat the procedure with folding at least 2 times.
14. Ready dough cut sharp kitchen knife so as not to wrinkle the edges.

Quick yeast puff pastry

This is an unconventional recipe for making multi-layered dough, but baking from it turns out to be crispy, tender and layered.

Ingredients:

• Flour - 3 cups
• Butter - 200 g,
• Sugar - 3 teaspoons,
• Salt - 1 small spoon,
• Dry yeast - 7 g,
• Chicken egg - 1 piece,
• Warm boiled water - 90 ml,
• Warm milk - 130 ml.

Cooking:

1. Dissolve dry yeast along with 1 small spoonful of granulated sugar.
2. I remove the plate with the ingredients in a warm place. I wait 15-20 minutes before the formation of a "cap". Then I mix.
3. I sift the flour onto the kitchen board. I add salt and 2 teaspoons of sugar. On fine grater rub frozen butter.
4. Break the egg into the yeast mixture. I'm pouring warm milk. I mix thoroughly.
5. I make a hole in the flour mixture. I pour liquid.
6. I'm going to start the mixing process. I do it carefully and meticulously. Add flour or dilute with water as needed.
7. I remove the formed ball in plastic bag. I send it to the refrigerator for at least 60-70 minutes. Optimal time- 1.5-2 hours.

What to make from puff pastry - sweet dishes

Sweet apple pie

Ingredients:

• Puff pastry - 1 kg,
• Apples - 1 kg,
• Raisins - 120 g,
• Butter - 50 g,
• Orange - 1 piece,
• Chicken egg - 1 piece,
• Chopped almonds - 100 g,
• Vanilla sugar - 5 g.

Cooking:

1. I peel the apples, remove the cores and cut into thin slices, as for charlotte in the oven.
2. I put the butter in a frying pan, heat it up and transfer the apples. I put 2.5 grams vanilla sugar, I interfere. Press lightly to release the juice. I add raisins to the warmed fruit. Squeezing juice from one orange.
3. I turn the fire down to low. Stew fruit for 5-10 minutes. I transfer it to a plate. I leave to cool.
4. I cover the baking sheet with baking paper. I put the first layer of dough. I sprinkle in the chopped almonds. I put a mixture of apples and raisins. Distribute evenly.
5. From above I close the second layer of the test base. Carefully close the edges so that the filling does not leak out.
6. I break the chicken egg in a separate bowl. I beat it to foam. I grease the top of the pie. I sprinkle at the end vanilla sugar.
7. I put the cake in the oven, preheated to 180 degrees. Cooking time - 30-35 minutes.

Videos cooking

Napoleon cake

Cake Napoleon turns out to be high and very lush (from 6 layers of dough). If you want to make a dessert of more modest volumes, reduce the number of ingredients.

Ingredients:

• Finished puff pastry- 1000 g,
• Condensed milk - 400 g,
• Butter 82.5% fat - 1 pack,
• Cream (fat content - 33%) - 250 ml.

Cooking:

Helpful advice. The main thing is not to turn on high speeds in the mixer, as you want to mix, not beat the ingredients.

1. I take big dish. With it, I cut out 6 large cakes. I make holes using a regular fork.
2. Bake on a baking sheet lined with parchment. The oven must be preheated to 200 degrees. It takes 15 minutes to prepare one cake. Grind the last layer of dough. I bake scraps. I pour it into a separate bowl.
3. I'm making a cream base. I mix the melted butter and condensed milk until smooth. I use a mixer to speed up the process.
4. I whip the cream in a separate bowl. Milk product should keep the shape.
5. I shift the cream to a mixture of condensed milk and butter. I mix with a spatula. I get light and air cream, uniform in texture.
6. I'm starting to assemble the cake. I stack the cakes on top of each other. I lubricate each with cream. I leave part of the cream base for the top and sides of the cake. Sprinkle top and side with scraps and crumbs.
7. I send the cake to soak in the refrigerator.

Video recipe

Before serving exquisite delicacy on the table you need to wait 10-12 hours.

Strudel with apples

Ingredients:

• Puff pastry base - 250 g,
• Granulated sugar- 140 g,
• green apples- 6 pieces
• Wheat flour - 3 large spoons,
• Butter - 3 tablespoons,
• Cinnamon - 5 g,
• Vanilla ice cream - 40 g (for serving dessert).

Cooking:

1. I wash and peel apples. I remove the peel, remove the core. I cut thin slices.
2. Melt 2 large tablespoons of butter in a frying pan. The temperature of the plate is medium. I shift the peeled and chopped apples. I pour 100 g of sugar, add cinnamon. I mix.
3. Slightly increase the temperature of the stove. Carcass fruits until softened and the liquid evaporates, without closing the pan with a lid. It will take about 10-15 minutes.
4. Spread apple filling into a plate. I leave to cool.
5. I roll out the dough into a rectangle (about 30 by 35 cm).
6. I shift the workpiece (toward myself with the short side) on a baking sheet covered with parchment. I put the filling in the center of the rectangle, retreating from the edges of 3-3.5 cm.
7. I cover the filling with the top part of the dough, and then wrap the bottom. Flip the strudel seam side down.
8. Brush with melted butter. Sprinkle 2 big spoons Sahara. I make cuts in the strudel to release steam.
9. I put it in the oven. The cooking temperature is 200 degrees. I bake until golden brown within 30-40 minutes. Served with a scoop of vanilla ice cream.

Bon appetit!

Puffs with jam

Ingredients:

• Puff pastry - 400 g,
• Chicken egg - 1 piece,
• Strawberry jam - 100 g,
• Corn starch - 1 small spoon
• Powdered sugar- 1 large spoon.

Cooking:

1. I roll out the dough base into a rectangle. I divide into several parts measuring 7 by 7 cm.
2. IN Strawberry jam add corn starch to make it denser in consistency.
3. I beat the egg with a whisk. I grease the edges of the pastry with a silicone cooking brush.
4. I connect the opposite ends of the test base. I fold the other two edges inward. I grease the top of the puffs with the remains of the egg.
5. I preheat the oven to 180 degrees. I send the puffs to bake for 15-20 minutes.
6. I get ready-made puffs with jam from oven. I spread it on a nice flat plate. I give it time to cool completely. Then I sprinkle with powdered sugar.

Helpful advice. Combine toppings if desired. different jams to achieve unusual taste baking. Bon appetit!

Meat dishes from puff pastry

Khachapuri

Ingredients:

• Puff pastry - 0.5 kg,
• Butter - 320 g,
• Egg - 1 piece (for coating baking),
• Minced pork - 1 kg,
• Onions - 2 things,
• A mixture of red and black ground pepper - to taste.

Cooking:

1. I peel the onions, finely chop, mix with minced pork and add spices (I use a mixture ground peppers). I put melted butter. 20 grams of total mass leave to grease the baking sheet. I mix thoroughly.
2. share dough piece into even small pieces. I roll into cakes of the same size.
3. I post the stuffing. I pull the edges to the center and carefully pinch.
4. I form khachapuri. I spread it on an oiled baking sheet.
5. I beat the egg. I grease the pastry. I bake for 30-35 minutes at 180 degrees.

Samsa with chicken

Ingredients:

• Yeast-free puff pastry - 500 g,
• Chicken fillet - 400 g,
• Onion - 1 piece,
• Ground zira - 1/2 teaspoon,
• Ground black pepper - 1/2 small spoon,
• Egg - 1 piece,
• Soy sauce - 50 g.

Cooking:

1. I flush chicken fillet. I cut into small pieces. I clean the onion from the husk. I grind finely. I add ground spices. I'm pouring soy sauce. I leave to marinate for 20 minutes.
2. Thinly roll out the test base. I cut into squares about 14 by 14 cm.
3. I beat the egg.
4. I spread the filling in the center of the square. I fold the corners to the center, forming a neat envelope.
5. I grease the samsa with an egg. I send it to the oven, preheated to 180 degrees. Cooking time is half an hour.

Helpful advice. It is necessary to carefully blind the edges so that the baking does not fall apart during the cooking process and the filling does not leak out.

Pizza

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Buying a blooming orchid, lovers exotic plants they wonder - will it bloom just as well at home and is it worth waiting for it to bloom again? Everything will be - and grow, and bloom, and delight for many years, but on one condition. As for any indoor plants, for an orchid, initially you need to try to create conditions acceptable for growth and development. Sufficient lighting, humidity and air temperature, a special substrate are the main points.

noble lush greenery, unpretentiousness, the ability to purify the air from dust and pathogens make nephrolepis one of the most popular indoor ferns. There are many types of nephrolepis, but any of them can become a real decoration of the room, and it does not matter if it is an apartment, a country house or an office. But only healthy well-groomed plants can decorate the room, so the creation suitable conditions And proper care- the main task of flower growers.

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Puff pastry can be made different ways. Classic variant cooking is quite laborious and takes a lot of time. In this article, I will write a recipe for instant puff pastry. It is kneaded for 10 minutes and cooled for two hours. Making such puff pastry is easy, it will not be difficult. Follow the instructions below and you'll be fine!

This recipe is the fastest ever. Here everything must be done quickly so that the oil does not heat up. Baking from such a dough turns out delicious, there are many layers. You can make anything from this dough - Napoleon, croissants, samsa, tubes, pies, etc.

Ingredients:

• butter (or margarine) - 400 gr.
• water - 200 ml
• egg - 1 pc.
• flour - 500 gr.
• salt - 0.5 tsp
• vinegar 9% - 0.5 tbsp. (or 1 tbsp 6% apple cider vinegar)

Quick puff pastry: cooking method.

1. All ingredients for this recipe must be cold. Water must be pre-cooled in the refrigerator, and butter must be frozen in the freezer. Layers in the dough are obtained thanks to pieces of butter. Therefore, the butter must be frozen, and the dough must be kneaded quickly so that the butter does not melt. Remove the ingredients from the freezer not in advance, but immediately before use.

2. Beat a cold egg into a bowl, salt it and pour in the vinegar. Stir these products with a whisk. Pour ice water over the egg and quickly stir until smooth. Set this mixture aside for now.

Mix cold egg, water, salt and vinegar.

3. Sift all the flour (0.5 kg) onto the table. Now you need to rub the frozen butter into the flour on coarse grater. Grease some butter and sprinkle flour on top. Then rubbed a little more, sprinkled. All butter should be in flour. At the same time, try to contact the oil with your hands as little as possible. From the warmth of your hands, it will melt quickly.

4. When all the butter is grated, quickly mix it with flour with your hands.

Important! Do not knead the butter with flour, do not grind. Just mix and sprinkle.

5. Make a well in the butter with flour and start in small portions pour water with egg and mix everything together. They poured some water, covered it with flour, and so on. When all the liquid has been poured in, gather the dough into a ball. It is not necessary to knead it, otherwise the layers will not work. At this stage, you will see how the dough exfoliates right before your eyes. Quickly gather the dough into one pile, this is done very quickly, in 1-2 minutes.

6. Divide the dough into 2-3 parts, wrap each in a film or put in a bag. Send the dough to freezer for 2 hours. Then take it out, let the dough defrost a little, and you can roll it out for baking.

The main thing is to pre-cool all products, freeze the butter. And quickly knead the dough so that the butter does not have time to melt. This is very good recipe(and fastest) puff pastry.

In the next article I will write. See you!