Frozen puff pastry - recipes

Puff pastry is a unique product that allows you to prepare various, tasty, impressive dishes. It is used as a base for making different types of meat, fish, vegetables, salty pastries, sweet desserts with cream, fruit, berry, chocolate, cheese and curd insides. Thin, crispy, melt-in-your-mouth puff pastry is an essential ingredient in virtually all state cuisines, and the unique culinary masterpieces made with it decorate festive receptions and special occasions.

Tips for preparing the product for use

It is quite difficult to knead puff pastry without the help of others; it is a long and labor-intensive procedure. The perfect solution to this problem will be ready-made frozen puff pastry from the store, which is in no way inferior to traditional homemade one. The product is already formed into portioned plates, packaged in special packaging and stored at temperatures down to -20° for 5-60 days. When purchasing it, you need to pay attention to the production date.

Tips on how to cook it:

Defrost evenly, on the bottom shelf of the refrigerator or at room temperature;
Begin work when the product still retains its elasticity;
Roll out thinly, in one direction only;
Cut with a very sharp knife;
Place on parchment soaked in oil;
Bake at a temperature of 180-220°.

Puff pastry dishes - simple and delicious

Making puff pastry dishes is a pleasant and neat process that opens up wide possibilities for creativity and imagination. The collection on the website contains photos of various dishes and step-by-step recipes for their production.

What you can cook:

confectionery products - cookies, pastries, cakes, croissants;
snacks - pies, corners, tongues, puff pastries;
dishes with a national flavor - khachapuri, quiche, pasties;
holiday and daily food - meat and vegetable rolls, salads, soups.

the more layers, the tastier the baked goods will be;
to obtain a beautiful, golden crust, the baked surface must be greased with egg;
100 g of product contains approximately 360 kcal; in order to maintain your figure, you should use it in moderation.

We wish you pleasant gastronomic travels!

Home-made 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.

Video

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Frisky puff pastry

Sunday, January 28, 2018

If you don’t have enough time, and the baking recipe requires specifically puff pastry without yeast, I will be happy to help you. Now let’s create a quick puff pastry that can be prepared at home in almost half an hour. After cooling, from a small set of goods and thanks to ordinary manipulations, flaky, crispy and crumbly products are obtained.

By the way, the website has long had a step-by-step recipe for puff pastry without yeast, which is prepared according to all the rules. In addition, there is a detailed recipe for yeast puff pastry - see here. Both of these options are not ordinary (you have to tinker, and it takes a lot of time), but the result is truly excellent. However, frisky puff pastry can be your winner, believe me!

Ingredients:

Making a dish step by step:

To make a frisky puff pastry, we will need the following ingredients: premium wheat flour, butter (with a fat content of at least 72%), water, a chicken egg (I have a large one, weighing about 55 grams), table vinegar (9%) and a little salt . I don’t use margarine or spread instead of natural butter in my kitchen!

Break a raw chicken egg (from the refrigerator) into a 250 ml glass (ordinary faceted glass), add a tablespoon of vinegar and a pinch of salt to it.

Beat everything well with a fork to break up the structure of the egg.

Then add 150 ml of ice (very cool) water to the egg mixture. You can guide yourself by the size of the glass - add so much water so that there is almost 5 mm left to the edge. Again, mix everything thoroughly with a fork and put the glass in the refrigerator.

You can knead this puff pastry either in a bowl (I prefer it in a bowl) or on a work surface. Sift 570 grams of premium wheat flour into a suitable sized bowl to loosen it and remove possible debris.

Then cut 400 grams of butter directly into the flour, which should not just come from the refrigerator, but straight from the freezer. Some housewives prefer to chop the butter on a large grater, but I prefer to chop it with a knife. I’ll say right away that I don’t make quick puff pastry in a food processor, so I’m not responsible for the result.

At first we chop the butter quite coarsely, then we try to chop it as finely as possible. The size of the pieces of butter is better to be no larger than a hazelnut.

After this, with your hands (between the thumb and middle finger) grind the butter with wheat flour into crumbs, trying to do this quickly enough - you should not let the butter get too hot.

In about 10 minutes (if you try, you can do it faster), the butter with wheat flour turned into this buttery crumb. From the outside it will not look like crumbs, like small pieces of butter crushed in flour.

We rake the crumbs to the sides and pour the watery component of the future dough from step 4, which we put in the refrigerator, into the cavity.

Using a spoon or fork, quickly mix everything so that all the moisture is absorbed into the flour.

Then transfer the contents of the bowl to the work surface. You see, the test still seems a long way off, but this is not at all the case.

We work quickly and accurately, preventing the oil from overheating from the heat of our hands. Using our palms, we quickly collect large crumbs into a ball. Do not knead for a long time, do not try to achieve smoothness and uniformity - here they are not simply not necessary, but are contraindicated! If you overmix such puff pastry, the products made from it will not turn out flaky. If you feel that the dough does not want to stick together, add a little more ice water. I constantly use Lida flour, so I understand how much is needed for any given recipe, and you focus on yours. Once the crumbs have gathered into a lump, form a rectangle or sausage out of it, so that it is convenient to cut it into pieces and continue working. We put the dough in the refrigerator for an hour and a half so that the oil in its composition hardens and layers the dough. From the indicated quantity of goods, I get 1 kilogram 190 grams of puff pastry of quick production.

Quick-made puff pastry

We often prepare flour products from yeast or yeast-free puff pastry purchased in the store, because it is simple, quick and not very expensive. Fortunately, the factory creation of this type of product is put on the right track. But from time to time you can allow yourself to knead puff pastry at home. And don’t rush to close the recipe, so we won’t be talking about the traditional long and troublesome process. You can easily create puff pastry at home, and your “Napoleon” or tongues will turn out to be something you can only dream about.

Puff pastry recipe:

Water at 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

The indicated quantity of goods yields about 750 g of dough. Any part is approximately 200 g. Those layers of dough that you are preparing for future use - immediately send them to the freezer, and you can cook from the rest!

How to make quick puff pastry at home

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

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

The amount of flour in the recipe is 3.5 cups, but you may need a little more or less (because we all have different flour densities). Focus on the thickness of the dough while kneading.

The dough should come together into a ball and be soft and elastic.

Divide the tastiest and best butter that you have into 4 parts. The oil should be soft and at room temperature.

Divide the dough into four parts.

Roll out any piece to 0.3-0.5 cm.

Spread the butter over the entire surface using a spatula.

The oil should be spread in a thin layer, sparingly.

So, the dough crust is completely greased with butter.

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

We make a longitudinal cut.

Remove the rolling pin from the dough.

Fold the dough into a book.

We pack the dough in cling film and put it in the refrigerator. We do the same with each of the 4 parts.

And now, attention, the main secret from the home notebook: when your pies, cookies, puff pastry rolls are already on the baking sheet, spray your products with cool water (this can be created from a spray bottle for spraying flowers or linen). It is necessary to spray generously so that the workpieces are very wet. After spraying, place the baking sheet in the oven. I remember that all puff pastry products are baked at high temperatures (210 C and above).

What can you make from puff pastry?

I like to make these puff pastries from homemade puff pastry: I roll out the dough into a layer and spread it with the consistency of yolk + sugar + cottage cheese + raisins, roll it into a roll and cut it into portions.
I put it on a baking sheet, sprinkle it with plenty of water, bake for the first 10 minutes at 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 dough. The development is slightly different, but the dough comes out superbly moist and flaky. 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 making my recipe - I will be happy to answer all questions!