Puff pastry dough recipe

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The most playful puff pastry

Wednesday, August 17, 2016 17:04 + to quote book

The most playful puff pastry

This dough was a godsend for me, because I really love puff pastry, but I didn’t like wasting time on making puff pastry according to an ordinary recipe. Everything changed when I came across the most frisky puff pastry, with a minimum of ingredients, from which you can make a lot of goodies.

Absolutely, I love quick and resourceful recipes. They really help me out when two beloved guys who love tasty treats are waiting at home. As you remember, I shared with you a recipe for a frisky cake in a frying pan. Until I made repairs, it was impossible to bake anything perfectly in my oven. Or pan pizza – this is absolutely one of my favorite recipes.

Well, in the meantime, I’m sharing with you the recipe for the most playful and delicious puff pastry.

Ingredients:

• Flour – 250 gr
• cottage cheese (choose as soft as possible) – 250 g
• butter – 150 g
• salt - a quarter teaspoon

Method for making frisky puff pastry:

Mix butter and cottage cheese until smooth. You can use a spoon, or you can use a blender. Add salt and sift flour there.

Mix the dough. Then we wrap our little bun in film and put it in the refrigerator for at least a day. It’s better to keep it in the refrigerator for 3-4 days.

The dough can also be stored in the freezer, just defrost in the refrigerator before use.

The dough does not like to be kept warm for a long time, so we quickly work with cool dough.

What can be prepared from such dough?

You can prepare a lot of delicious things! We take out the dough and start creating. It can be:

1. Just puff pastries. To do this, pinch off a piece 3-4 cm in diameter, roll it out, cut it into strips and bake for about 15 minutes at 200 degrees.
2. Roll out and cut out circles. Lubricate one of them with an egg, sprinkle with sugar, and cover with the second. Here are the puff pastries for you.
3. Roll. Roll out the dough, sprinkle with sugar or grease with the insides, roll, cut and bake.
4. Envelopes with insides. Roll out the dough and cut into triangles. Place the filling on the triangle of dough, cover the top with the second one and pinch it closed.
5. You can create apple puffs, the step-by-step photo of which I offer you below.

Curd puff pastry

A quick puff pastry that is also easy to prepare. I will even say that curd cheese is even easier to prepare than ordinary frisky puff pastry. I thought so. It naturally differs in taste, obviously curd-like and less layered. You can use it to make puff pastries, small rolls, pies, and tartlets.

1. Main
2. Recipe groups
3. Curd puff pastry

Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 4 hours

Step-by-step production

Step 1:

Prepare your food. Take everything from the refrigerator, by the way, you can cool the flour too. Curd dough, like other puff pastries, loves low temperatures and vigorous kneading. It’s great to take soft, pasty cottage cheese, but you can also use farm cottage cheese 5-9%.

Step 2:

Sift the flour separately into the mixing bowl. Add salt and sugar, stir into flour to distribute evenly.

Step 3:

I had store-bought cottage cheese, 5%, moderately dry and grainy. This will also work, just spin it in a blender earlier. The smaller it gets, the better.

Step 4:

Do not replace butter with spread, take high-quality butter with a fat content of 82%. Cut it into cubes and blend together with the cottage cheese in a blender.

Step 5:

If the blender bowl is small, pour the cottage cheese into a deep bowl and grind the cottage cheese with butter using a fork. There is no need to touch it with your hands so that the mass does not heat up.

Step 6:

Add the curd and butter mixture to the sifted flour. Start combining with a fork, then pour it onto the table, it will be more convenient. Using your hands, quickly gather the dough into a ball. It doesn't stick, you don't need to knead until smooth, it's quite easy to assemble.

Step 7:

This is the bun I came up with. The dough is soft, manageable, quickly gathers into a ball and does not fall apart. Try not to add excess flour, so as not to overcrowd the dough, then it will become tough.

Step 8:

Press the bun into a flat cake, then roll it into a rectangular layer, 0.7-1 cm wide.

Step 9:

Roll up the layer. First, along the short side, bend the left edge 1/3 to the center, then cover the left edge with the right edge, aligning it along the edge. Then bend it in half along the long side.

Step 10:

Press down lightly without disturbing the structure of the layers, this will make it easier to roll out later. Wrap the dough in film or a bag and put it in the refrigerator for at least 3-4 hours, or overnight (that is, in the dark) . The dough must rest and cool perfectly. You can store this dough in the refrigerator for up to 7 days (shelf life of cottage cheese), in the freezer for up to 1 month.

Step 11:

Later use it like regular puff pastry: if frozen, defrost by moving it to the refrigerator. Take out the dough and let it warm up to room temperature. Lightly sprinkle the table with flour, roll out to a thickness of 0.4-0.7 cm, depending on the product chosen. Shape as desired, brush with yolk or milk or butter. Bake at 200′ until golden brown; the smaller and thinner the product, the shorter the baking time.

The taste of curd puff pastry according to this recipe is very suitable.

The dough is suitable for both sweet and savory interiors, and you don’t have to change anything in the composition.

I experimented a little with the insides and types of puff pastries, and with the width of the dough. What I liked most were the puff pastries with entrails; the dough was rolled out to 0.4-0.5 cm.

The thinnest dough on the sides tended to burn quickly. Rolled out to 0.7 cm, baked at 200′ for about 10 minutes, then finished baking by lowering the temperature to 170′.

Without the inside, I liked the taste of the dough and it has a pleasant crunch. But with the insides, the puff pastries eclipsed all expectations, just choose the one that is in harmony with the cottage cheese.

For the filling I used soft candied lemon peels in syrup. There are flowers in the puffs, and a thick Plum confiture on Quittin is placed in the center.

Let me also remind you that this dough, like any puff pastry, does not like raw insides. The dough is docile, soft and quite elastic when working. It is recommended to work with it quickly and as best you can in a cold room.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired thickness of the dough. To avoid mistakes, read about flour and its properties!

Puff pastry dough recipe

Ingredients

Step-by-step recipe for making puff pastry with photo

So, let's get cooking:

Cut the butter into cubes.

Sift the flour into a wide container.

Place the butter cubes and cottage cheese into a container with flour.

Take two knives and chop the ingredients, you will get a fairly large crumb.

Video recipe Puff pastry

Curd pie made from puff pastry

And below in the article we will tell you about the recipe for the most delicious curd pie made from puff pastry. This pastry is quite simple to prepare, but in the end you will be charmed by this tender curd pie!

So, in order to bake a pie according to this recipe, you will need:

Ingredients:
puff pastry – 2 sheets;
cottage cheese – 400 gr;
eggs – 2 pieces;
sugar – 200 gr;
vanilla sugar – 1 sachet;
butter – 75 g;
ground cinnamon – 1 teaspoon.

Well, let's start baking:

Turn on and preheat the oven to 180 degrees.

Take a mold and grease it with butter.

Now let's get to the insides. Beat the eggs into a clean container, add sugar, vanillin, cottage cheese and beat the ingredients until smooth.

Roll out part of the dough into a rectangle and place the first dough layer into the mold.

Place cottage cheese filling on top of the base.

Roll out another layer of dough and cover the filling on top, pinch the edges.

Melt the butter and grease the product.

Mix cinnamon and sugar and sprinkle over pie mixture.

Bon appetit!

Puff pastry and what you can cook with it

Homemade puff pastry is a very necessary thing. With it you can prepare a whole mountain of baked goods: desserts, main courses, snacks. Our current recipe is exactly this: it can be needed for any reason.

Just add the filling that you like and voila, you will get a delicious dish. It is believed that this dough was invented back in the 17th century, so rest assured that the dishes that can be prepared from it will last you for a very long time.

Puff pastry cheese

INGREDIENTS

• 250 g flour
• 250 g homemade cottage cheese
• 150 g butter
• 0.25 tsp salt

COOKING

1. Take fatty homemade cottage cheese. Mix it with oil until smooth. Add salt and sifted flour.

Knead the dough and roll it into a bun. Then put it in film and put it in the refrigerator overnight (that is, in the dark) to rest. If time permits, it is better to keep the dough in the refrigerator for about a day.

In fact, the dough is ready. You just need to apply it correctly. 's method 1 for you : pinch off a few pieces the size of a walnut from the dough. Roll out or cut into strips, place on a baking sheet in the oven, heated to 200 degrees for 10-15 minutes and you will get very tasty and tender puff pastries. They are great served with jam, jam, chocolate spread, cheese or pesto.

Here is the 2nd method . Roll out the dough and cut out circles. Brush the bottom one with yolk and sprinkle with powder. Place another circle on top of it and spread jam or honey on top. Cut the circles themselves on the sides of the flower.

Method 3 . Roll out the dough thinly. Sprinkle with sugar and cinnamon, roll and cut. Then brush with yolk and quickly bake in the oven.

A good snack from puff pastry comes out if you cut it into thin strips and sprinkle with a lot of salt and your favorite herbs. Basil, thyme, marjoram will do. Then back to the oven and a quick snack while watching your favorite movie or TV series.

This dough stays in the refrigerator for at least a week without any problems. You can even make a Napoleon cake from it without any hassle. Honestly, it’s a very versatile product.

But, unfortunately, it is not recommended to eat a lot of it: 338 kcal per 100 g of product will make people prone to obesity noticeable. And reduced physical activity along with overeating will have a bad effect even on thin people. Keep yourself in good shape and don’t overeat, good luck!

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