Homemade puff pastry

Almost everyone loves airy puff pastry products, but not all housewives will agree to spend 5-6 hours in the kitchen to prepare a real multi-layer base for delicious homemade baked goods. If you don’t have time to make such a test mass, but want to create fragrant croissants or the most delicate “Napoleon”, a quick recipe for puff pastry will come to the rescue.

How to make quick puff pastry in 15 minutes

To create a puff pastry mixture for baking, you need to prepare the main ingredients:

Butter or margarine - they must be very chilled, because thanks to the pieces of congealed fat formed in the thickness of the dough, countless layers are formed during baking, making the baked goods airy and crispy. Before kneading the dough, place it in the freezer for a few minutes.
Chicken eggs - these should also be taken from the refrigerator. Most recipes call for only 1 egg; you can use more if desired, but too much egg white makes the dough hard and unyielding.
Plain or mineral water or fermented milk product. The liquid for making puff pastry must also be cooled in advance - it is better if the water is not just cold, but ice-cold - this will allow the base to achieve the greatest layering and will not allow pieces of butter to dissolve.
Flour – only premium grade wheat is suitable. It must be sifted in advance to saturate it with oxygen and remove debris.
Vinegar is definitely added when kneading puff pastry without yeast, it helps to achieve a suitable layering. An ordinary table bite with a 6% concentration is suitable. If the recipe calls for such vinegar, but you only have 9%, you need to take it 1.5 times less than 6%.

To avoid problems when making quick puff pastry, you need to understand some fundamental rules:

You need to work very quickly, correctly, but carefully, so that the butter in the dough structure does not have time to warm up from the warmth of your hands.
The finished dough mass should be slightly lumpy, and not smooth and homogeneous, therefore it is not recommended to knead the dough for a long time - you just need to collect the butter-flour crumbs into a dense lump.
For the best layering of baked goods, the dough base must be kept in the cold for at least half an hour, and preferably 2-3 hours. To prevent the dough from becoming saturated with foreign odors and its surface becoming weathered, wrap the dough ball with cling film or parchment paper.

Traditional recipe with margarine

To get a successful puff pastry made quickly, you need to add the ingredients in a certain order. First, the flour is mixed with very cooled margarine (you can grate it on a large grater or chop it with a knife). Then a mixture of eggs, salt, vinegar and ice water is added to the butter-flour crumbs, after which the dough is quickly kneaded.

Ingredients:

margarine – 250 g;
flour – 350 g;
water – 100 ml;
chicken egg – 1 pc.;
table vinegar 9% – 2 tsp;
salt - a pinch.

Manufacturing method:

Beat an egg into a cup, add salt and vinegar. Shake with a fork until smooth.
Add ice water, stir thoroughly, and place the cup with the mixture in the refrigerator.
Sift the flour into a deep bowl and chop the slightly frozen margarine into large grains.
Quickly grind the mixture into crumbs with your hands, create a depression in the center, and pour the liquid prepared in advance from the refrigerator into it.
Stir the mixture with a spoon so that the flour absorbs all the water. Transfer to a work surface and form into a ball without kneading.
Place the test base in a plastic bag and leave in the cold for half an hour.

Quickly made puff-yeast dough

A huge advantage of this recipe is that the puff pastry dough can be frozen and used as needed over several months. From such a base, tender and crispy products are obtained, and the filling for them can be either sweet or salty. The recipe specifies dry yeast, but you can simply replace it with the freshest, based on the formula: 3 grams of new instead of 1 gram of dry.

Ingredients:

dry yeast – 8 g;
water – 1 tbsp.;
testicle – 1-2 pcs.;
flour – 5 tbsp;
margarine – 200 g;
salt – 1 tsp;
sugar – 1.5 tbsp. l.

Manufacturing method:

In water heated to 37-40°, dissolve the yeast with sugar. Leave to ferment for 10-15 minutes.
Sift the flour, mix with salt and chopped cool margarine. Grind into crumbs.
Mix the egg into the slightly risen yeast base.
Place the dry mixture on the table in a heap, create a depression in the center, pour the watery base into it. Quickly knead into a soft, pliable dough.
Wrap the test lump in cling film and refrigerate for 2 hours.

Recipe for quick-made puff pastry from Grandma Emma

The “lazy” recipe for a layered baking test base from the famous pastry chef Grandma Emma differs in the proportions of the main ingredients. From puff pastry prepared according to her recipe, you can bake three huge pies or many, many delicious, airy, crispy puffs with various insides. Grandma Emma advises using butter - with it, baked goods are not only very tender and natural, but you can also replace it with margarine.

Ingredients:

eggs – 2 pcs.;
salt – 1 tsp;
butter – 0.8 kg;
vinegar 6% – 2 tbsp. l.;
ice water - 1.5 tbsp. (approximately);
wheat flour – 1 kg.

Manufacturing method:

Crack eggs into a measuring cup, add salt, and vinegar. Beat until smooth.
Add enough ice water so that the total water size is 500 ml. Stir and refrigerate.
Dump the sifted flour onto the work surface. Grate the frozen butter onto a coarse grater, always dipping a piece into the flour.
Lightly mix the grated butter with flour and collect in a mound. Create a depression in the center and pour liquid from the refrigerator into it.
Knead the dough quickly, lifting the mass from different sides to the middle, folding it in layers and pressing.
Give the finished test base a rectangular shape, put it in a bag and send it to the cold for 2-3 hours, or better yet, overnight (that is, in the dark) .

Homemade puff pastry with kefir

A quick, layered base for baking can be prepared using technology similar to the traditional puff pastry recipe. First, the dough mixture is mixed with kefir, then it is rolled out a couple of times, and cool butter is placed in the middle. All this is done within 15 minutes, but thanks to the interlayering of the dough balls with fat, the products become multi-layered, airy and crispy during the baking process.

Ingredients:

drink – 1 tbsp.;
testicle – 1 pc.;
salt – ¼ tsp;
flour – 3 tbsp;
butter – 250 g.

Manufacturing method:

Pour the drink into a deep bowl, beat in the egg, add salt. Mix with a whisk until smooth.
Add the sifted flour in parts, kneading an elastic, flexible dough.
Cut the cool butter into thin slices and sprinkle with flour.
Roll out the dough mixture into a layer, place a third of the butter plates in the center, fold into an envelope, and pinch the edges.
Roll out again, spread another third of the butter, fold into an envelope, pinch the edges. Repeat the function 1 more time, using the remaining oil.
Wrap the finished dough in film, keep it in the cold for 1 hour or put it in the freezer until needed.

Lenten meal with mineral water

This recipe has Georgian roots - in Georgia, dough prepared using this method is mostly used for khachapuri. In Europe, such a test base is also made for other savory pies. The original uses the popular Borjomi water, but to make the recipe cheaper, you can use other mineral water. If the mineral water is salty, the amount of added salt should be minimized or this component should be completely excluded from the recipe.

Ingredients:

mineral water – 0.5 l;
flour – 3 tbsp;
butter – 50 g;
salt - to taste.

Manufacturing method:

Sift the flour into a deep bowl and add a little salt. Pour in mineral water at room temperature, knead into a soft, slightly sticky dough.
Dust the work surface with flour and place the dough mixture on it. Sprinkle with flour on all sides and roll out with a rolling pin into a rectangle no more than half a centimeter wide.
Melt the butter in a water bath, cool, and grease the test layer with it.
Using a sharp knife, cut the dough into strips 2-3 cm wide, fold into a stack, holding the edges with your hands.
Roll the resulting stack of dough strips into a snail shape, lay flat, roll out and use for making baked goods.

Video

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Puff pastry: 3 quick, yeast-free puff pastry recipes

Greetings, dear friends! Now I would like to continue the series on how to make dough at home. And we’ll talk about how to create a puff pastry base in almost a couple of minutes.

I remain true to myself and try to outline more exciting recipes, because I have a lot of desire to cook, but no time. Or you just want to relax after work.

This dough is very popular in cooking, and you can create all kinds of baked goods with it. And there is no need to be afraid to create it. I will offer you such ordinary recipes with detailed descriptions that you will be amazed.

The ingredients here are all ordinary and economical. The development is essentially ordinary. You need to put it in an envelope a couple of times and roll it out. And there are recipes that are so lazy that you don’t even need to create this.

Well, of course, you need to be in a good mood.

A quick recipe for kefir dough

An all-purpose recipe for the lazy. Suitable for all types of baking. Done in almost 5 minutes.

Flour 4-5 cups
Butter - 300 gr.
Egg - 1 pc.
Drink - 1 glass
Salt - 0.5 teaspoon

Now let's start cooking:

1. Mix the egg and add salt. Pour the drink in there and stir.

2. Roll the chilled butter in flour and grate it on a large grater.

Some people replace butter with margarine. You can also use this substitute, but it seems to me that it will taste better with butter.

3. Then pour the egg-kefir mixture there and stir.

4. There is no need to knead the dough for a long time, otherwise it will not turn out flaky. Just gather it into a ball, carefully place it in a bag and put it in the refrigerator for at least two hours

5. After two hours, you can prepare baked goods from it. The dough turned out very tender.

Savory puff pastries, tongues, samsa, pies, shortcakes, Napoleon cake, and pizza are baked from it. It can be stored in the refrigerator for 5-6 days. For longest storage, place in the freezer.

Chopped Puff Base Recipe

Here's another recipe for quick production. The development differs slightly from the recipe above. But baked goods made from it are no less tasty, crispy and airy.

Flour - 2 cups
Butter - 200 gr.
Water - 2/3 cup
Sugar - 1 teaspoon
Salt - 1/4 teaspoon

Video on how to make puff pastry without yeast

Puff pastry prepared according to this recipe comes out tasty, tender and universally suitable. Again, there is a slight difference from previous recipes in the ingredients.

Flour - 1 kg
Butter or margarine - 800 g
Testicles - 2 pcs.
Salt - 1 teaspoon
Vinegar 5% - 2 tablespoons
Ice water - approximately 350 ml

Now watch the video recipe. Everything is carefully explained here.

This recipe yields 4 kg (!) of baked goods. So, if you don’t need that much, take smaller proportions. Although, the dough keeps well in the freezer.

What can be prepared from the finished dough?

Perhaps, while reading this article, you are thinking about this question. My friends, yes, all kinds of baked goods. I'll give you a few thoughts for now.

To get started, I’ll give you some useful tips:

If your base is in the refrigerator, then you need to take it out beforehand to defrost it.
Do not use a microwave for this, the product will only spoil.
When it defrosts, you need to stand at room temperature for another hour.
It is recommended to bake in the oven on a baking sheet covered with parchment paper.
It is better to grease the parchment paper itself with oil.
Before baking, the oven should be constantly preheated to 180-220 degrees.

Well, now I’ll give you a few quick recipes for baking from puff pastry.

Delicious flaky croissants

This French pastry comes out very airy from such a base.

Puff pastry without yeast - 500 gr.
Egg yolk - 1 pc.
Sugar - 2 tablespoons

1. Roll out the defrosted dough and cut into triangles.

2. Make a cut on the wide side of the triangle, open it and wrap it in different directions.

3. Carefully fold the triangles to the smallest edge, as if wrapping dough. Then place them on a baking sheet, folding the edges inward. Mix the yolk with sugar and brush the croissants.

4. Place in the oven to bake for 15-20 minutes. Let them cool and you can try.

Look how golden brown they are, with a crispy crust and soft inside.

Rolls with sausage and cheese

They prepare very simply and quickly. And the taste is simply indescribably delicious.

Ingredients for the inside:

Mayonnaise
Sausage
Hard cheese
Greenery
Testicle - for lubrication

1. Roll out the dough into a thin layer and brush it with mayonnaise. Spread grated cheese and finely chopped sausage over all surfaces.

2. Roll it up very carefully. Make sure it doesn't break.

3. Divide the rolled roll into several equal parts and let them stand for a while.

4. Then place them on a baking sheet so that they do not touch each other and place them in a preheated oven for 20 minutes.

These are the fluffy and rosy rolls you should get.

You can also create a pizza on a puff base. You can see the recipe for making it here.

Yes, there are a lot of recipes for all kinds of baked goods from this dough - all kinds of buns, pies, and cakes. And I would be glad to describe everything in one article, but this simply cannot be done.

I’d rather continue the series of articles about baking, and there you will certainly find many recipes for making them from various types of dough.

I conclude for this day and wish everything the best for you. I look forward to visiting you again.

Puff pastry

Puff pastry recipes

A total of 9 recipes posted

Filo dough

The filo dough recipe, either filo or phila, is the most recognizable dough recipe in Mediterranean cuisine. The stretched phyllo dough is required.

Ingredients

Boiled water – 200 ml
Refined sunflower oil - 2 tbsp. l.
Wheat flour - 480 g
Salt - 0.5 tsp.
Table vinegar 9% - 1 tsp.
Chicken eggs - 3 pcs.

Unleavened dough for samsa

Samsa is a pastry that came to us from oriental cuisine. It is especially widespread in Asia, where it is also called.

Ingredients

Water – 200 ml
Butter - 50 g
Wheat flour - 500 g
Salt - 1 tsp.

Puff pastry

Unleavened puff pastry, or, as it is sometimes called popularly, “true puff pastry” is the dough that is...

Ingredients

Water – 100 ml
Butter - 140 g
Wheat flour - 160 g
Wheat flour - 1 tsp.
Wheat flour - 2 tbsp. l.
Lemon juice - 1 ml
Salt - 1 pinch

Puff pastry

Let's make puff pastry with our own hands, just don't fiddle around for too long so that the inspiration doesn't evaporate.

Ingredients

Mineral water – 200 ml
Butter - 400 g
Wheat flour - 500 g
Salt - 0.5 tsp.
Apple vinegar - 1 tbsp. l.
Chicken eggs - 1 pc.

Strudel dough or stretch dough

The strudel dough is either stretch dough or homemade phyllo, whatever they call it, and each.

Ingredients

Boiled water – 120 ml
Refined sunflower oil – 30 ml
Wheat flour - 250 g
Salt - 1 pinch

Eggless phyllo dough

Naturally, at the moment, in most civilized countries, filo dough can almost always be purchased in hypermarkets, but not all the time.

Ingredients

Boiled water – 300 ml
Refined olive oil - 6 tbsp. l.
Wheat flour - 500 g
Soda - 0.5 tsp.
Salt - 1 tsp.

Puff pastry for samsa

Everyone loves Samsa! Anyone who has tried it at least once will want more and more. Samsa is prepared using different doughs, but the most common is this.

How to Create Truly Savory Puff Pastry at Home

Preparing yeast and yeast-free puff pastry is not very easy, but baking from it turns out magical. It's literally worth trying.

What to make puff pastry from?

To make homemade puff pastry truly delicious, use premium flour. Be sure to sift it before you put it to work. Flour saturated with oxygen produces the most fluffy products.

The watery component of the dough is milk or water. Milk makes the baked goods sweeter, while water gives the dough elasticity. If you prefer a convention, use a mixture of water and milk in equal proportions.

You can replace the milk and water with egg yolks: they will make the dough fluffy. 1 glass of water or milk is equal to ½ glass of beaten yolks.

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

With all this, the fattier the butter or margarine, the more tender the baked goods.

How to make yeast puff pastry

This type of dough is perfect for desserts: buns, rolls and croissants. Baking with yeast comes out soft, tender and very light. Attention: according to sensations, not calorie content!

Ingredients

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

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

Manufacturing

Remove the butter from the refrigerator. Dissolve yeast and ½ teaspoon of sugar in a glass of milk. Wait 10 minutes for foam to form. Add the remaining sugar, beat in the egg. Stir thoroughly and leave at room temperature for 10-15 minutes.

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

Place softened butter between 2 pieces of cling film. Roll the butter into a layer 5 mm wide and put it in the freezer for 5-10 minutes.

goboldwithbutter.com

Roll out the dough into a layer 5–8 mm wide. Place the prepared butter in the center.

goboldwithbutter.com

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

goboldwithbutter.com

Roll out the dough into a long layer 5–8 mm wide, pressing the rolling pin with similar force. The oil should be distributed moderately.

goboldwithbutter.com

At the mental level, divide the dough into 3 parts. Fold it over ⅔ from the first narrow edge and cover with the rest of the dough. It must be folded in 3 layers.

goboldwithbutter.com

Wrap the dough in cling film and place in the freezer for 20 minutes. Then roll out the layer again, fold it into 3 layers and put it in the freezer for another 20 minutes. Repeat this function 2-4 more times.

How to make yeast-free puff pastry

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

Ingredients

1 glass of warm water;
1 teaspoon sugar;
1 teaspoon salt;
1 testicle;
1 tablespoon vinegar;
3 ½ cups flour;
200 g butter.

Manufacturing

Dissolve salt and sugar in water. Add egg and vinegar. Mix well. Add flour evenly and knead into an elastic dough. Roll it into a layer and butter it literally in the same way as in the case of yeast dough.

How and how long to store homemade puff pastry

Puff pastry can be stored in the refrigerator for 2-3 days. Just wrap it in cling film and place it on the middle shelf.

The dough will keep in the freezer for up to six months. After defrosting, it must be consumed within 24 hours.