Puff pastry recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
Flour	300 g.	327
Butter	200 g.	748
Sweet powder	100 g.	374
or sweet sand	100 g.	347
Vanillin	on the tip of a knife	370

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

So, let's get cooking:

In order to prepare shortbread dough, you need to use sweet powder; if you don’t currently have this ingredient in the house, then grind regular sugar using a coffee grinder.

Soften the butter.

Sift the flour, add sweet powder and vanillin to the container with flour.

Now add softened butter to the dry ingredients and knead the dough using your hands.

Pour a little water into the resulting dough mass, stir everything carefully again, you will get a soft and plastic dough.

Next, you should mold the dough into a ball shape, sprinkle it with flour, transfer it to a container and put it in the refrigerator for half an hour.

Video recipe Puff pastry

Shortbread puff pastry for pie

And below in the article we will share with you a recipe for shortcrust pastry for a pie!
So, in order to prepare the dough according to this recipe, you will need:

Ingredients:
flour – 200 g;
butter – 150 g;
salt – ½ teaspoon;
egg yolk – 1 piece;
water – 3 tablespoons;
sugar – 2 tablespoons.

Now let's start cooking:

Transfer the butter pieces into a container, add flour, salt, sugar and mix the ingredients, you will get a large crumbly crumb.

Next, beat the yolk into a glass, pour in water and whisk.

Pour the beaten egg mixture into a container with flour and knead into a homogeneous dough. Next, you need to give the dough a spherical shape and put it in the refrigerator, let the dough lie there until you need it to make delicious and fresh shortbread pastries!

Bon appetit!

Societies › Delicious to eat › Blog › Crispy “Napoleon”. Sand puff pastry.

The full recipe, with step-by-step photos, is on my blog.

I took double the amount of goods for a cake of 12 layers in a mold with a diameter of 20 cm (you can use a mold up to 25 cm) for this amount of dough.
Naturally, I had a lot of tasty scraps; I did so many of them deliberately.
I baked the cake as a gift, and the scraps went in the form of cookies))
If you roll out the dough economically, you will get 15-17 cakes.
But still, don’t forget, the trimmings are necessary for sprinkling.

There are two options for cream for the cake.
Decide on your own choice, I have the 2nd cream - ice cream.

Option 1:
Cream - for almost everyone, the most delicious and the most common, condensed milk and good butter.
- 570 g of condensed milk
- 270 g of butter
- vanilla on the tip of a knife
Beat condensed milk and butter, all products should be at room temperature.

Option 2:
Cream “Ice cream” is the most delicious and tender.
- 2 eggs
- 130 grams of sugar
- 2 tablespoons of flour
- 250 grams of sour cream from 25%
- 250 grams of butter from 82%
- Vanilla sugar 1/2
sachet - A tiny pinch of salt.
If you bake a double quantity of cakes, then cook two quantities of cream, you can add 250 grams of butter.

How to prepare cream “Ice cream”:

Place the eggs, sugar, salt, vanilla extract, flour and sour cream in a dish and in a water bath.
The water doesn't have to touch the bowl of cream!
The cream must be stirred from time to time to ensure homogeneity of the mass.
You can simply boil the cream in a saucepan with a thick bottom, adding 100 ml of milk.
Boil for 7 minutes until thickened, stirring constantly so that the cream does not burn!
Before the first gurgles, remove from heat immediately. Mix the cream until the mixture is homogeneous.

How to make shortbread dough: 3 basic recipes

Shortbread dough is suitable for desserts and savory pies and is prepared from a minimum of ingredients. Lifehacker will teach you how to create it using several methods. The prize is noteworthy supplements.

1. Chopped shortcrust pastry

This is an intermediate option between shortbread and puff pastry. It is crumbly but strong, making it suitable as a base for huge pies and quiches.

In a recipe, you can add the word “cool” before each ingredient and item, and this should not be neglected. The water must be icy, the oil must be as hard as granite. Bowls, knives and even the board on which you will work with the dough are good to keep in the freezer. It is better to move the cutting table away from the radiator or open a window.

The secret of shortcrust pastry is in butter. It is thanks to him that the baked goods come out crumbly.

All this trouble so that the butter does not melt. Therefore, doing otherwise will result in a completely different product.

Traditional method

Ingredients

200 g butter;
300 g flour;
a pinch of salt;
50–100 ml of water.

Manufacturing

Chop the cool butter into small cubes and place in the freezer for 15 minutes. At this time, sift the flour and salt and pour it onto the table or board. Place the butter cubes on top, sprinkle them generously with flour and use a knife or 2 chops into the dough.

It is important to touch the oil with your hands as little as possible: body heat will quickly melt it, and the mixture will not be what is needed.

When the butter and dough combine and turn into small grains, add water little by little, kneading the mass into a plastic ball. Place it in the freezer for 15 minutes. Later, roll out the dough, put in the filling, for example this one, and put it in the oven.

Lazy method

Technological progress does not stand still, why not apply it in cooking. The same ingredients and a food processor with blades will come in handy. You don’t have to chop the butter into small cubes: the device will handle itself. Place butter and flour in a bowl and whisk. The main thing is not to overdo it; in the end you should get the same grains.

Add ice water evenly until the dough begins to come together into a ball. Further annotations are the same as in the traditional recipe.

Shortbread dough can be stored in the freezer for several weeks.

Supplements

You can deviate from the basic recipe. Here are a few thoughts:

Place 50–100 g of sugar into the sweet pie dough.
Swap 30 g of flour for the same amount of cocoa - you will get chocolate dough.
Add up to half a glass of finely chopped nuts.
Flavor the mixture with citrus zest or vanilla.

2. Delicate shortbread dough

This recipe will yield the most flexible dough that is comfortable to roll out. Baked goods made from it crumble less. By the way, in culinary disputes, some pastry chefs refuse to call chopped dough shortbread. They believe that only with the help of such a recipe can they obtain a traditional base for tarts and baskets.

The oil must be chilled, not cool. It is impossible to explain how one state differs from another. Just remove the product from the freezer an hour before cooking.

Ingredients

100 g butter;
100 g sugar (preferably sweet powder);
250 g flour;
1 egg (or 2 yolks).

Manufacturing

It is better to stir the ingredients with a spatula or spoon, and use your hands only at the last step, when you need to gather the dough into a ball. Grind the butter with sugar, add flour, then the egg.

If you have a food processor, delegate all these responsibilities to it.

You can chill the dough and cut it later. You can first give it a suitable shape, and later send it to the freezer. It is important that it enters the oven cool.

3. Curd shortbread dough

This dough is less difficult to work with than its counterparts without cottage cheese, and the least nutritious, because the fermented milk product replaces half the butter.

Ingredients

100 g cottage cheese;
100 g butter;
180 g flour;
½ teaspoon of soda;
½ teaspoon salt.

Manufacturing

Rub the cottage cheese through a sieve and grate the cool butter. Mix both ingredients with a fork, add flour, soda and salt. Quickly knead the dough until smooth, put it in a bag and put it in the refrigerator for an hour.

What to create next

If there is a pie on the menu, then roll out the dough to the size of the mold, pierce it a couple of times with a fork to prevent it from swelling, cover with parchment paper and cover with weights. Special heat-resistant balls or beans or peas can serve as a weighting agent. This system is baked for about 15 minutes at 180 °C. Then remove the weight, add the pie filling and cook until done.

Shortbread and puff pastry

The process of making the dough is wonderful. Shortbread dough is very simple to prepare: just mix all the ingredients in a bowl or in a kitchen machine, you can also use an immersion blender. The recipe is also very simple. For 350 grams of dough you need 225 grams of wheat flour, one egg, scrambled with yolk, and 120 grams of frozen butter. First, you need to sift the flour into a cool bowl and rub it with the butter with your fingertips until small crumbs form. Then you need to introduce the egg, stirring it with a knife, and quickly knead the dough, gather it into a ball, wrap it in film and put it in the refrigerator for 20 minutes. When using a food processor or blender, it is important not to miss the moment and turn off the equipment as soon as a lump appears, otherwise the dough will be spoiled. Roll out the dough in small jerks in one direction, turning the sheet 90 degrees. When placing the dough in the mold, you need to wrap it around the rolling pin and unroll it, pressing it to the bottom and sides of the mold. Before baking, the dough must be pricked with a fork and, having given it a suitable shape, covered with legumes or heavy cereals. Before putting the dough in the oven, it must be kept in the refrigerator for 15 minutes. The dough is baked at 200° for 15 minutes with a load and another 15 minutes without a layer of cereal until completely cooked.

If the dough is sticky, you need to knead it by wetting your hands with water. And in order to avoid dryness of the dough and so that it does not settle during baking, it is necessary to use an egg, not water, for kneading, then the dough will be elastic.

Making puff pastry requires more time and effort. The thickest and crumbliest dough is traditional homemade puff pastry, which crumbles into small flakes when bitten. But this is the option when store-bought dough will keep the housewife free all day. There is also the most accessible recipe for frisky puff pastry: for 650 g of dough you need 450 g of wheat flour, 275 g of chopped cool butter, 1 tsp. salt and 300 ml water. The essence of making this dough is that as much oil and air as possible are retained between the sheets of flour and water dough. Due to the fact that the butter melts in the oven and the water becomes steam, the dough becomes crispy and brittle. At the first step of making the dough, you need to sift the flour and salt into a bowl, add oil and water and chop the mass finely with 2 blunt, chilled knives. Then you need to gather the dough into a ball, wrap it in film and keep it in the refrigerator for 30 minutes. The next step is to roll out the dough in this way: on a floured surface, roll out the dough away from you into a rectangle of 45 by 15 cm, form a square and, turning 90°, press all the edges with a rolling pin. The dough must rest in the refrigerator for 20 minutes. The cycle must be repeated three times.

Puff pastry and shortbread dough will help the hostess prepare frisky and savory desserts, appetizers and even main courses.