How to make puff pastry at home: culinary secrets. How to make puff pastry at home

If it does not seem difficult for you to knead an ordinary dough in water, then the further process will also not seem time consuming. Puff pastry at home- it is always available and relatively cheaper than purchased. I assure you that this is the simplest method of making dough and the process is easy to repeat. But, as in many similar cases, experience and skills in working with the test would not hurt.

Puff pastry recipe

Everything is much simpler than you might think, the dough is kneaded like dumplings and the list of necessary ingredients is not tricky. With the desire and a little skill, you can easily make puff pastry at home and then use it for any desired baking ...

Flour - 500 g (or as much as needed)
Water - 250 g.
Salt - 1 teaspoon
Fat or Margarine (to grease the dough) - 150 g.

First of all, pour water into a deep bowl, put a teaspoon of salt and mix

Gradually adding flour and kneading the dough. The dough is placed in such quantity until the added flour has completely absorbed the water.

The dough is kneaded like dumplings. Readiness is determined by the fact that the dough should easily come off the hands and from the edges of the cup:

Thoroughly knead the dough, roll it into a ball. Cover with a cup, insist in a warm place for about 20 minutes.

After a lapse of time, kneading the dough again, insist again for 10 minutes. At the same time, the dough becomes more obedient and in the future it will be easy to process ...

Initially roll out the sufficiently infused dough with our hands:

Then we begin to roll out with a rolling pin:

Roll out the dough into a thin layer of 3-5 mm, as shown in the photo:

Thawing fat in a small bowl:

Let it cool slightly and pour the fat over the dough.

Rub the fat evenly throughout the dough:

From one edge, carefully roll the dough into a roll:

Roll up as tightly as possible:

We lightly press the dough rolled into a roll with our hands so that there is no room for air inside the roll:

We wrap the finished roll in a circle, in the form of a snake:

Cut the finished roll into small pieces starting from one end:

The longer you cut the puff roll, the larger your intended product will be:

We put each cut piece of the roll vertically and press down on top, with your fingers or palm:

As a result, the cut pieces of the roll should take the form of cakes, in the center of which layers are visible:

Covering with a cup on top, insist for 15 minutes, best in the freezer. It can be stored frozen for a long time.

The puff pastry is ready!

If you want the dough to turn out noticeably flaky when baking, for this you need to use more fat, but do not forget that such a dough quickly becomes boring. For fatty baked goods, it is advisable not to overuse the amount of fat.

Extraordinarily tasty puffs can be baked from the dough, such as:

Puff pastry can be made 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 the pastries from it are tender and moderately crispy. You can stock up on such a test for future use by simply freezing it. You can store puff pastry 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, therefore it is suitable for canapes, for buffet snacks, for puffs with salty filling. I think that by making an instant puff pastry at home according to this recipe, you will be satisfied with the wonderful baking result.

Prepare the required ingredients.

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

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

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

When all the oil is used up, stir again without stirring or squeezing the pieces of oil. They just all have to be covered in flour.

Collect all the contents with a slide and make a depression in the center.

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

You cannot knead the dough! It is necessary to collect the edges with your hands and fold them to the center, forming layers. The pieces that have stuck to the table must be removed and placed on top of the main piece. All this must be done quickly.

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

Completed making a quick puff pastry at home. It only took a few minutes.

After the dough has settled in the refrigerator, it can be used as directed. For example, I baked the most delicious, delicate Napoleon cake from this dough. To do this, you need to divide the dough into parts, roll out, bake the cakes and grease with cream.

Bon Appetit. Cook with love.

Puff pastry is an excellent base for various pastries: pies, pies, pizza, samsa, khachapuri. It has an airy consistency and high calorie content. Making puff pastry at home will take patience and plenty of free time.

A large number of desserts are made from puff pastry, including the legendary Napoleon cake. It can be yeast or unleavened.

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

Calorie content of puff pastry

Puff pastry has a high calorie content thanks to the use of butter. It is yeast-free and yeast-free. The calorie content of the first product is 360-370 kcal per 100 grams, the second - 330-340 kcal per 100 grams.

Be sure to sift the flour through a sieve for air saturation. It is recommended to use a premium product. Products made from sifted flour are more magnificent.
Use only sharp knives when cutting.
Pierce puff pastry products before putting them in the oven. This will allow steam to escape.
Do not wrinkle the products with your fingers, so as not to damage the layers.
Salt is an essential element that increases the elasticity and improves the taste of the dough.

Classic recipe

Ingredients:

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

Preparation:

I mix water, salt, melted butter and flour in a deep bowl. I knead gently.
I roll the ball out of the test base. I wrap it in plastic wrap or put it in a plastic bag. I send it to the refrigerator for 30-40 minutes.
I take a large kitchen board. I roll out a rectangular layer. I put a piece of butter on top. Cover with a free edge. I put the second layer of oil on top. I fold again. As a result, I get 3 test layers with 2 oil layers.
I roll the workpiece into a rectangle to its original size. I fold the edges of the rectangle to the center, I get a square. I fold it in half again. I put it in the refrigerator for 15-25 minutes.
I repeat the procedure 2-3 times. It is better to store the finished baking base in the freezer.

Video recipe

Quick and tasty puff pastry

A simple recipe for cooking. Use in situations where there is no desire to buy blanks in grocery stores and there is no free time to make a full-fledged homemade dough.

Ingredients:

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

Preparation:

Sifting flour. I mix it with granulated sugar and salt.
I chop the softened butter into small pieces. I shift it to flour.
Stir and crush with a knife. I get a more or less homogeneous mixture. Then I pour in the water.
I knead the dough with active movements. Before cooking, I hold 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
Table salt - 1 pinch
9% table vinegar - 3 small spoons.

Preparation:

Beat a chicken egg in a bowl, add salt, pour vodka and vinegar. Mix thoroughly.
I add water. I sift 400 grams of flour. I leave some in reserve to correct the density.
I make a deepening. I pour in the previously prepared liquid.
I knead the dough. For convenience, I work not on a kitchen board, but in a deep bowl. I mix the workpiece until it is homogeneous and elastic. I form a ball.
I transfer the dough to a flat plate. I tighten it with cling film. I leave it on the kitchen table for 60-80 minutes so that the gluten swells and the base for pies or other pastries rolls out better.
In a container from a food processor, I mix the remaining 50 grams of flour and butter. I get a homogeneous oil mixture, thick and without lumps.
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. The creamy mass should be square in shape. I put the rolled layer in the refrigerator for 15 minutes.
I put flour on the kitchen board. I spread 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.
I cover the oil with a free edge. I pinch from the sides.
I wrap it on the other side. The result is a 3-layer blank with 2 additional layers of oil.
Gently roll out the rounded ends. It is necessary to give the shape of a rectangle.
I cover the blank with a film. I put it in the refrigerator for 30-40 minutes.
I repeat the folding procedure at least 2 times.
I cut the finished dough with a sharp kitchen knife so as not to crease the edges.

Quick yeast puff pastry

This is an unconventional recipe for making a multi-layered dough, but the baked goods from it are crunchy, 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.

Preparation:

Dissolve dry yeast with 1 small spoonful of granulated sugar.
I put the plate with the ingredients in a warm place. I wait 15-20 minutes before the "hat" is formed. Then I mix.
I sift flour onto the kitchen board. I add salt and 2 teaspoons of sugar. I rub the frozen butter on a fine grater.
I break the egg into the yeast mixture. I pour warm milk. Mix thoroughly.
I make a depression from the flour mixture. I pour in the liquid.
I'm starting the kneading process. I do it carefully and carefully. Add flour or dilute with water as needed.
I put the formed ball into a plastic bag. I send it to the refrigerator for at least 60-70 minutes. The optimal time is 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.

Preparation:

I peel the apples, remove the cores and cut them into thin slices, like for charlotte in the oven.
I put butter in a frying pan, reheat and shift the apples. I put 2.5 grams of vanilla sugar in, stirring. Press lightly to make the juice stand out. I add raisins to the heated fruit. I squeeze the juice out of one orange.
I turn the fire down to minimum. Carcass fruit for 5-10 minutes. I put it on a plate. I leave it to cool.
Cover the baking sheet with baking paper. I put the first layer of dough. I pour in chopped almonds. I put a mixture of apples and raisins. I distribute it evenly.
I close the top with a second layer of the test base. I carefully seal the edges so that the filling does not flow out.
I break a chicken egg in a separate bowl. Beat until foamy. Grease the top of the pie. Sprinkle with vanilla sugar at the end.
I put the pie in the oven, preheated to 180 degrees. Cooking time is 30-35 minutes.

Video preparation

Napoleon cake

Napoleon cake turns out to be high and very fluffy (made of 6 layers of dough). If you want to make the dessert more modest in size, reduce the number of ingredients.

Ingredients:

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

Preparation:

Helpful advice. The main thing is not to turn on high revolutions in the mixer, since you need to mix, and not beat the ingredients.

I take a large platter. With the help of it I cut 6 large cakes. I make holes using a regular fork.
I bake on a baking sheet covered with parchment. The oven should be preheated to 200 degrees. It takes 15 minutes to cook one cake. I grind the last layer of dough. I bake the scraps. I pour it into a separate plate.
Preparing a creamy base. I mix melted butter and condensed milk until smooth. I use a mixer to speed up the process.
Whisk the cream in a separate bowl. The dairy product must keep its shape.
I shift the cream to a mixture of condensed milk and butter. I stir with a spatula. I get a light and airy cream, uniform in consistency.
I start assembling the cake. I stack the cakes on top of each other. I grease each one with cream. I leave some of the cream base for the top and sides of the cake. Sprinkle on top and side with scraps and crumbs.
I send the cake to soak in the refrigerator.

Video recipe

Before serving an exquisite delicacy on the table, you must 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).

Preparation:

Mine and peel the apples. Peel off, remove the core. I cut it into thin slices.
Melt 2 large tablespoons of butter in a skillet. The plate temperature is medium. I shift the peeled and chopped apples. I pour in 100 g of sugar, add cinnamon. I stir it.
I slightly increase the temperature of the stove. Carcass fruit until soft and evaporation of the liquid, without covering the pans with a lid. It will take about 10-15 minutes.
I spread the apple filling on a plate. I leave it to cool.
I roll out the dough into a rectangle (about 30 x 35 cm).
I shift the workpiece (with the short side towards me) on a baking sheet covered with parchment. I put the filling in the center of the rectangle, retreating from the edges 3-3.5 cm.
I cover the filling with the top of the dough, and then wrap the bottom. Turn the strudel upside down with a seam.
I brush it over with melted butter. Sprinkle with 2 large spoons of sugar. I make cuts in the strudel for steam to escape.
I put it in the oven. Cooking temperature - 200 degrees. I bake until golden brown for 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.

Preparation:

I roll out the test base into a rectangle. I divide into several parts measuring 7 by 7 cm.
I add cornstarch to strawberry jam to make it thicker in consistency.
Beat the egg with a whisk. I smear the edges of the baked goods with a silicone cooking brush.
I connect the opposite ends of the test base. I fold the other two edges inward. I grease the upper part of the puffs with the rest of the egg.
I preheat the oven to 180 degrees. I send the puffs to bake for 15-20 minutes.
I take out the ready-made jam puffs from the oven. I put it on a nice flat plate. I give time to cool down completely. Then sprinkle with icing sugar.

Helpful advice. If desired, combine fillings from different preserves to achieve an unusual baked taste. Bon Appetit!

Puff pastry meat dishes

Khachapuri

Ingredients:

Puff pastry - 0.5 kg,
Butter - 320 g,
Egg - 1 piece (for coating baked goods),
Minced pork - 1 kg,
Bow - 2 things,
A mixture of red and black ground peppers to taste.

Preparation:

Peel the onions, chop finely, mix with the minced pork and add the spices (I use a mixture of ground peppers). I put melted butter. I leave 20 grams of the total mass for greasing the baking sheet. Mix thoroughly.
Divide the dough piece into even small pieces. I roll them into flat cakes of the same size.
I spread the filling. Pull the edges towards the center and pinch gently.
I am forming a khachapuri. I spread it on an oiled baking sheet.
Beat the egg. I coat the pastries. I bake for 30-35 minutes at 180 degrees.

Samsa with chicken

Ingredients:

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

Preparation:

I wash the chicken fillet. I cut into small pieces. I peel the onion from the husk. Finely-finely shredded. I add ground spices. I pour in the soy sauce. Leave to marinate for 20 minutes.
I roll out the dough base thinly. I cut into squares about 14 by 14 cm.
Beat the egg.
I spread the filling in the center of the square. I fold the corners to the center, forming a neat envelope.
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

It's good that puff pastry, on the way home from work, can be bought at any store and for dinner you can quickly bake something delicious.

But sometimes you want to pamper yourself and homemade baked goods with your own hands, putting your efforts and soul into it. After all, food prepared with your own hands is always tastier, because it is prepared with love. For puff pastry, few products are needed, it is based on flour, oil and salt. But it takes much more time to prepare it.

True, there are a lot of recipes for puff pastry for a quick hand, so if you do not have free time, you can choose a faster way of cooking. Fortunately, a lot of options are offered - kneading with 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 sieved so that it is enriched with oxygen. If the dough is made according to the classic recipe, first you need to knead the 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 cannot be rushed. But the result justifies the investment and time spent. The secret to good puff pastry is to roll it out correctly. The layers should absorb the oil; the dough should not be allowed to break when rolling, otherwise the baking will not turn out to be airy, but sticky and hard. Therefore, you do not need to press hard on the rolling pin; it must be moved smoothly so that the pieces of oil do not break out.

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

Cooking method

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

Cut the dough bun from above deeply with a knife crosswise. Open the quarters of the dough like a flower and roll it 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 there is not enough dough to cover the oil, it can be stretched slightly. Sprinkle with flour on top, beat off slightly with a rolling pin and begin to gently roll into a rectangle of the same thickness. Roll it in one direction. Fold the resulting rectangular layer in three, wrap it in foil and remove for an hour in a cold place. Then do 3-4 more rolls, only in the other direction. Remember 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 - on 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 pliable and plastic. Next, wrap the dough in a film or bag and place in the refrigerator to ripen overnight or for a day. Now you can bake bagels, ears, puffs from it. In its raw form, the dough is stored for 6-7 days in the refrigerator. Or put it in the freezer. And when you need to bake something, you just have to get it out and defrost it.

It was a recipe for early ripening dough. If you want to make the baked goods more layered, then the dough needs to be rolled out in a different way, sandwiching it not with butter, but with flour. Mix ingredients with less flour. Roll out a thin layer, sprinkle it abundantly with flour, fold it three times and place in the freezer for 5-10 minutes. Then roll out again, sprinkle with flour, roll up and into the freezer. In total, this must 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 butter hardens, and the dough does not stick and roll out well.

Recipe 3: Puff yeast dough-early ripening

Despite the fact that the dough is yeast, it is made quite quickly. Instead of fresh yeast, you can use regular dry yeast. For the required amount of 70 g of fresh yeast, you need to take about 23-25 g of dry yeast.

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

Cooking method

Dissolve yeast with sugar in warm milk by adding 1 tbsp. l flour. Leave the leaven in a warm place to revive the yeast.

At this time, mix the flour with salt. Chop the margarine with a knife, adding flour until crumbs form. Transfer the mass to a wide bowl. In a plate, mix 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 sticking to your hands. You can add a little more flour if necessary. Then chop the dough with a knife and immediately you can start shaping the products and bake cake cakes, bagels, cookies. Or, rolled into a ball and wrapped in plastic, put in the refrigerator.

Recipe 4: Beer Puff Pastry

Products made from such dough are tender and fragile. They melt in your mouth by themselves. 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, the dough is, as it were, brewed.

Ingredients: 250g margarine, 4 glasses of wheat flour, half a glass 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 knead the mass thoroughly with your hands. Roll up the bun, flatten it and place it in the freezer, wrapping it in a bag or plastic wrap.

Defrost the frozen dough, roll it 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 the desired shape, bake until light golden brown.

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

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

To make your homemade puff pastry really tasty, use premium flour. Be sure to sift it before using it. Flour saturated with oxygen produces more airy products.

The liquid component of the dough is milk or water. Milk makes the baked goods 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 water or milk equals ½ cup beaten egg yolks.

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

Moreover, the fatter the butter or margarine, the more tender the baked goods.

tokkoro.com

This type of dough is ideal for desserts: rolls, rolls, etc. Baking with yeast turns out to be soft, tender and very light. Attention: by feeling, not by calorie content!

Ingredients

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

If you wish, you can substitute milk for water or egg yolks in the recipe, and butter for margarine.

Preparation

Remove the butter from the refrigerator. Dissolve yeast and ½ teaspoon 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 depression, add vegetable oil, yeast mixture and milk residues there. Knead the dough well and cover 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 in the center warmed to room temperature, soft butter.

goboldwithbutter.com

Fold the edges of the bed so that the oil is inside.

goboldwithbutter.com

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

goboldwithbutter.com

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

lifesambrosia.com

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

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