Before starting to master complex baking, a novice housewife should learn 5 simple recipes with ready-made puff pastry, including puff pastries, cookies, pies and buns. The easiest way to learn how to cook different dishes is through photo or video recipes. In addition, you can experiment with types of fillings and spices to make the dish special.

What can be made from puff pastry

This type of dough, such as puff pastry, is the basis for dishes of different nations due to its thin structure and pleasant crunch. The store-bought product is more often used for sweet baked goods, although it is also suitable for making pies with savory filling. The following types of confectionery products are prepared from it:

• cakes;
• pies;
• cookie;
• tubes;
• croissants;
• buns;
• rolls.

From yeast

The finished dough using yeast has a characteristic sour taste. After cooking, products made from it turn out more fluffy and tasty. They make good buns and savory meat and fish pies. Unlike the fresh version, there are several times fewer layers; they do not turn out as light and crispy, but the number of calories is slightly less.

From yeast-free

Unleavened or yeast-free product is more often used to make sweet confectionery products. The tongues, corners and puffs are crispy and tastier due to the thin layers. However, for those who are trying to adhere to proper nutrition, it is better to refrain from consuming such delicacies - the product turns out to be higher in calories due to the fact that it contains more oil.

Recipes with ready-made puff pastry

When you urgently need to cook something, different recipes made from ready-made puff pastry become a real lifesaver. Recommendations from experienced chefs will help beginners:

1. Pre-defrost the dough in the microwave or leave it on the table 2-3 hours before starting cooking.
2. After thawing, yeast dough should be kept warm for at least 1 hour.
3. Before you cook anything, you need to carefully roll out the dough into a thin layer.
4. Baking from ready-made puff pastry turns out better if you place it on a sheet of parchment paper soaked in oil. Puff pastries often burn on a baking sheet.
5. Products can be filled with any ingredients, both sweet and salty.
6. During the final stage, the filling is added and the product is placed in a hot oven. The average baking temperature is 180-220 degrees.
7. If meat filling is used, the cooking time will increase.

Puff pastry with filling

• Time: 45 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 180 kcal/100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

You can prepare a dish from ready-made puff pastry with any salty or sweet filling - vegetable, cottage cheese, fruit, meat, egg, as long as it does not spread after the dish cools. The simplest version of a confectionery product made from this dough is apple cinnamon roll. Despite its simplicity, the dish can decorate any table. It uses a yeast type of product.

Ingredients:

• package of ready-made dough in a roll – 500 g;
• apples – 400 g;
• butter – 50 ml;
• powdered sugar – 100 g;
• vanilla sugar – 1 sachet.

Cooking method:

1. Unroll the roll and flatten it slightly with a rolling pin.
2. Peel the apples and chop.
3. Mix with half the powdered sugar and cinnamon.
4. Place the apples in the middle of the layer, carefully roll them into a roll, pinch the edges.
5. Cut into portions and place on a baking sheet.
6. Bake for 30 minutes.

Pie

• Time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 250 kcal/100 g.
• Purpose: for dinner.
• Cuisine: Azerbaijani.
• Difficulty: easy.

For this type of baked goods, such as a pie made from ready-made puff pastry, you can also choose different fillings. Meat samsa, shaped like a pie, is very tasty. This is a dish from Azerbaijani cuisine. It is prepared very simply, even a housewife with minimal culinary skills can handle it, and it looks festive. The main secret of success is strict adherence to the recipe.

Ingredients:

• dough – 500 g;
• minced pork and beef – 500 g;
• onions – 4 pcs.;
• hard cheese – 200 g;
• spice mixture (coriander, pepper) – 3 g;
• butter – 50 g;
• salt – 2 g;
• green onions, dill - 1 bunch.

Cooking method:

1. Roll out the dough (yeast or non-yeast) into a layer 5 mm thick.
2. Finely chop the greens and onions, mix with minced meat and spices.
3. Place the dough in a round pan and form sides.
4. Place the minced meat on top, sprinkle with grated cheese.
5. Cover with a second layer on top, carefully pinch the edges.
6. Allow the oven to warm up to 180-200 degrees.
7. Place the pan with samsa in the oven and bake for 25 minutes.

Buns

• Time: 35 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 150 kcal/100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

A collection that includes recipes for ready-made puff pastry dough would be incomplete without mentioning buns. This option will help out in a situation when you urgently need to bake something for tea. The dish is prepared very quickly, it turns out tasty and aromatic. Before preparing buns from yeast dough, you need to remove the bag from the freezer in advance, and then put it in a cup, placing it in a warm place so that the product doubles in size.

Ingredients:

• powdered sugar – 50 g;
• yolk – 1 pc.;
• butter – 50 g;
• dough – 500 g.

Cooking method:

1. Roll out the dough to 3 mm.
2. Melt the butter, grease the layer.
3. Roll the dough into a tight roll, pinch the edge.
4. Cut into portions 8-10 cm long.
5. Make a slit in the middle of each piece with a knife so that it does not reach the edge.
6. Unfold the slit to make a “heart”.
7. Place the buns on parchment paper.
8. Grease with yolk, sprinkle with powder.
9. Bake for 25 minutes.

Puff tongues

• Time: 25 minutes.
• Number of servings: 12 persons.
• Calorie content of the dish: 120 kcal/100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

In the 5 simplest recipes with ready-made puff pastry, you must include the preparation of tongues. This type of quick baking got its name because of its similarity to a real tongue. Puff pastries are prepared simply – all you need is store-bought puff pastry without yeast, sugar, an oven and a few minutes. Some gourmets prefer to sprinkle the finished cakes with salt, then they can be used as a snack for beer.

Ingredients:

• dough in a roll - 700 g;
• sugar - 400 g.

Cooking method:

1. Unfold the roll, roll the layer with a rolling pin to a thickness of 5 mm.
2. Cut into small pieces with a knife, round the edges of the dough strips.
3. Sprinkle sugar on top.
4. Place on a baking sheet and place in the oven.
5. Bake for 15-20 minutes.

Cookie

• Time: 35 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 130 kcal/100 g.
• Purpose: for afternoon tea.
• Cuisine: Russian.
• Difficulty: easy.

Ear cookies made from this type of yeast-free dough are a variant of classic baked goods. The treat is suitable for baby food because it does not contain allergy-causing products. Children enjoy eating crispy cookies with cocoa or warm milk. Before making puff pastry from ready-made puff pastry, you need to wait until all the ingredients have warmed up to room temperature and only then start baking.

Ingredients:

• dough – 500 g;
• sugar – 500 g;
• water – 100 g;
• cocoa – 1 tbsp. l.

Cooking method:

1. Boil water, add sugar.
2. Cook until the liquid has reduced in volume by half.
3. Add cocoa and cool to room temperature.
4. Roll out the layer into a rectangle 3 mm thick, 15 cm wide.
5. Roll the layers of dough from the edges to the middle, cut into pieces 1 cm wide.
6. Place on a baking sheet and place in the oven for 15 minutes.
7. Remove and pour glaze over while the homemade puff pastries are still warm.

Video

Puff pastry is one of the most labor-intensive to prepare, but also one of the most delicious. Store-bought puff pastry will never compare in taste, texture and aroma to homemade one. Puff pastry is easy to use. By spending one day preparing it and freezing a sufficiently large amount of the product for a month, you will provide yourself with ingredients for pies, croissants and cookies. If you follow the instructions, you'll be sure to be able to make it right the first time. And the main secret of making pies is that you need to bake with a good mood and love.

The benefit of the puff body lies in its chemical composition. Considering the presence of simple and complex carbohydrates, products prepared on its basis quickly saturate the body and restore energy balance. This type of dough contains B vitamins, which have a positive effect on the condition of teeth, bones and nails, as well as on the activity of the nervous system.

How to make puff pastry at home

The flour should be “strong”, but even if it is “weak”, like domestic flour, you should not despair - add salt in a certain amount to this dough. It has a beneficial effect on its gluten. The acid added during kneading also has a beneficial effect - it is always added, no matter how “strong” the flour is. Butter used for layering is usually mixed with a small amount of flour - this is done so that the butter becomes more plastic and sticky.

Unleavened puff pastry

Unleavened puff pastry consists of flour, water and butter. Flour and butter are used in equal parts by weight. Vodka, salt and acid are added to the water, mixed, and then the sifted flour is gradually added. Knead the dough for 5-8 minutes. You can add 1-2 tbsp to it. l. butter. As soon as it becomes a dense consistency and begins to easily separate from the hands and walls of the dish, it is formed into a ball, which is covered with a damp cloth and cooled for 30 minutes in the refrigerator. Next, the dough is prepared similarly to the classic one, consisting of 140-260 layers.

The recipe for unleavened puff pastry may contain eggs. In this case, certain proportions between the components are observed.

Ingredients:

• 2.7 cups flour
• 1 stick of butter,
• 1 glass of water,
• 1 egg,
• 1 tbsp. l. vodka,
• 3 tsp. 9% vinegar,
• 0.5 tsp. salt.

Cooking method:

First, an egg is poured into a glass. Then add water, vinegar, salt and only then vodka. You should not add vodka directly to the eggs, as this leads to the curdling of the white and deteriorates the quality of the dough. The contents of the glass are thoroughly mixed and poured into a bowl for preparing the dough.

Next, sift the flour and gradually mix it into the liquid. The dough should be stiff and easy to separate from your hands. The lump is wrapped in a damp cloth or cling film and cooled for 1-2 hours in the refrigerator.

Then it is rolled out into a rectangle 0.5 cm thick. The butter is softened and 2/3 of the dough layer is covered with it, leaving one part of the layer free and 1.5 cm away from the edges. The unspread part of the dough is covered with half of the one covered with butter.

Next, the free third of the dough with butter is applied to the resulting 2 layers. The result is a three-layer rectangle. It is rolled out with a rolling pin in one direction - lengthwise. The finished mass is stored in the refrigerator.

Instant homemade puff pastry

Ingredients:

• sifted premium wheat flour - 1 kg
• vinegar 7% - 40 ml
• chicken eggs - 2 pcs.
• ice water - 350 ml
• salt - a pinch
• margarine for baking - 750 g.

Cooking method:

Break the eggs, add salt, vinegar, ice water and stir well. After this, put the liquid in the cold. Pour about half a kilogram of sifted flour onto the table. Add margarine to it and mix well. We collect the dough into a mound, make a hole in it and pour liquid from the refrigerator into it. Quickly knead the dough. We roll it out into a layer, fold it several times, put it in a bag and put it in the cold for at least 2 hours. This quick puff pastry can be stored in the cold for up to 3 days, and can be kept in the freezer for several months.

Yeast puff pastry

Ingredients:

• 500 g flour,
• 250 g butter,
• 8 tbsp. spoons of cold water,
• 1 teaspoon salt,
• 10 g yeast.

Cooking method:

Replace the yeast straight dough with 50 g of flour and leave in a warm place to ferment.

After an hour, roll out into a rectangle about 7.5 mm thick.

Spread cold butter, cut into thin slices, on one half of the rectangle. Cover with the other half and press the open edges tightly together. Roll out in the same way as when preparing unleavened dough.

What can you bake from homemade puff pastry?

We figured out how to make puff pastry at home. But now the question inevitably arises: what can be made from puff pastry? You can choose any recipe for making puff pastries, they are all simple and tasty. We offer you the most original and fastest recipes.

Raspberry and peach puff pastry pie

Having chilled (not frozen) puff pastry on hand, a light summer dessert with berries can be baked in literally 20 minutes - just brush the base with jam, arrange the pieces of fruit, sprinkle with cinnamon sugar and put in the oven.

Ingredients:

• defrosted puff pastry - 1 sheet
• apricot jam - 2 tbsp. l.
• peaches - 3 pcs.
• fresh raspberries - a third of a glass
• sugar - 2 tsp.
• ground cinnamon - 0.5 tsp.

Cooking method:

We take the frozen dough out of the freezer in advance and leave it in the refrigerator overnight. Preheat the oven to 200 C, line the baking tray with baking paper. Place the sheet on a baking sheet and spread apricot jam over the entire surface, not reaching 1 cm from the edges. Remove the pits from the peaches, cut the fruit into thin slices and spread in an even layer over the dough. Decorate with raspberries on top. Mix sugar and cinnamon in a small bowl and sprinkle the resulting mixture over the fruit. Bake until golden brown for 20-25 minutes. Serve the finished pie warm or at room temperature.

Puff pastry pies with cheese

Ingredients for 6 servings:

• 500 g puff pastry dough
• 200 g hard cheese
• Ground white pepper to taste

Cooking method:

1. Roll out the mixture into a thin layer and cut out squares.
2. Cut the cheese into small cubes, place in squares, lightly pepper, roll in an envelope and bake in the oven at 180°C for 30 minutes.

Pizza with seafood and oregano

Ingredients (for 2 pizzas):

• 300 gr. puff pastry

For the tomato sauce:

• 1 tbsp. l olive oil
• 1 onion
• 2 cloves garlic
• 425 gr. tomatoes
• 70 g tomato paste
• 1 tsp sugar
• 1 tsp fresh oregano

For filling:

• 300 gr. seafood
• 100 gr. hard cheese

Cooking method:

1. Tomato sauce: finely chop the onion and garlic, grate the tomatoes on a coarse grater. Fry the onion in olive oil, add garlic, tomatoes, tomato paste, sugar and oregano and simmer for 10 minutes.
2. Filling: grate hard cheese, boil seafood in salted water.
3. Roll out the dough into a flat cake. Grease the flatbread with tomato sauce, then lay out the seafood and sprinkle everything with cheese.
4. Bake at 200°C for 15 minutes.

Puff pastry technology

Puff pastry is kneaded using flour, salt, water, butter or margarine. Special preparation technology: properly kneaded dough must be stratified into at least 140 layers and can reach up to 240. This is achieved by kneading: butter is rolled in layers into a base of flour and water, rolled out, folded, frozen so that the layers do not stick together, rolled out again, folded and frozen again. This operation must be repeated 4-5 times. During baking, margarine or butter expands and releases the liquid dissolved in the dough. It turns into steam, lifts the layers, separates them from each other.

The mass is baked on a baking sheet, not greased, but moistened with cold water. When baking puff pastry products, it is important to ensure that the oven is tightly closed and the baking tray is placed on the lower level. The optimal temperature for baking is 190-200 °C. Puff pastry always shrinks in size when baked, so the layers must be rolled out larger than when prepared. To prevent the mass from deforming, the products prepared for baking should be placed in the refrigerator for 15-30 minutes.

1. When cutting puff pastry, you need to use sharp knives or gouges, as blunt tools will wrinkle the edges of the dough, which prevents the dough from rising.
2. Products should be cooled before baking so that the butter does not have time to melt and leak out, and the dough has time to rise.
3. Before baking, prick the surface of the product with a fork or sharp knife so that steam escapes during baking, the dough does not bubble and has a smooth surface.
4. At too low a temperature, it is difficult to bake puff pastry, and at a very high temperature it does not have time to rise, as the heat immediately engulfs it, and the dough quickly hardens, burns, remaining unbaked.
5. The mixture should be stored in a cool place, but should not be placed on ice, because when frozen, the butter does not mix with the dough or mixes poorly.

Puff pastry is an excellent basis for future culinary masterpieces. Homemade baked goods will fill your home with a wonderful aroma.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

Our grandmothers, growing garden strawberries, or strawberries, as we used to call them, did not particularly worry about mulching. But today this agricultural technique has become fundamental in achieving high quality berries and reducing crop losses. Some might say it's a hassle. But practice shows that labor costs in this case pay off handsomely. In this article, we invite you to get acquainted with the nine best materials for mulching garden strawberries.

Succulents are very diverse. Despite the fact that “little ones” have always been considered more fashionable, it’s worth taking a closer look at the range of succulents with which you can decorate a modern interior. After all, colors, sizes, patterns, degree of prickliness, impact on the interior are just a few of the parameters by which you can choose them. In this article we will tell you about the five most fashionable succulents that amazingly transform modern interiors.

Sponge cake with chocolate cream - light, fluffy and airy, with delicate fudge cream based on milk powder, cocoa and cream. It takes very little time to prepare this dessert, and the ingredients are simple, inexpensive and accessible. Homemade cakes for evening tea are pleasant and cozy moments in life that any housewife can organize for her family or friends. You can replace the coconut flakes in this recipe with toasted walnuts.

It often happens that chemical insecticides, especially those that have been on the market for a long time, cease to act on pests due to the development of resistance (resistance) to the active substance, and then biological preparations can come to the rescue, which, by the way, have a number of advantages. In this article you will learn how Lepidocide will protect vegetable, berry, ornamental and fruit crops from leaf-eating pests.

The Egyptians used mint as early as 1.5 thousand years BC. It has a strong aroma due to the high content of various essential oils, which are highly volatile. Today, mint is used in medicine, perfumery, cosmetology, winemaking, cooking, ornamental gardening, and the confectionery industry. In this article we will look at the most interesting varieties of mint, and also talk about the features of growing this plant in open ground.

People began growing crocuses 500 years before our era. Although the presence of these flowers in the garden is fleeting, we always look forward to the return of the harbingers of spring next year. Crocuses are one of the earliest primroses, whose flowering begins as soon as the snow melts. However, flowering times may vary depending on the species and varieties. This article is dedicated to the earliest varieties of crocuses, which bloom in late March and early April.

Cabbage soup made from early young cabbage in beef broth is hearty, aromatic and easy to prepare. In this recipe you will learn how to cook delicious beef broth and cook light cabbage soup with this broth. Early cabbage cooks quickly, so it is placed in the pan at the same time as other vegetables, unlike autumn cabbage, which takes a little longer to cook. Ready cabbage soup can be stored in the refrigerator for several days. Real cabbage soup turns out tastier than freshly prepared cabbage soup.

Blueberries are a rare and promising berry crop in gardens. Blueberries are a source of biologically active substances and vitamins and have antiscorbutic, anti-inflammatory, antipyretic, and tonic properties. The berries contain vitamins C, E, A, flavonoids, anthocyanins, microelements - zinc, selenium, copper, manganese, as well as plant hormones - phytoestrogens. Blueberries taste like a mixture of grapes and blueberries.

Looking at the variety of tomato varieties, it’s hard not to get confused - the choice is very wide today. Even experienced gardeners are sometimes confused by it! However, understanding the basics of selecting varieties “for yourself” is not so difficult. The main thing is to delve into the peculiarities of the culture and start experimenting. One of the easiest groups of tomatoes to grow are varieties and hybrids with limited growth. They have always been valued by those gardeners who do not have much energy and time to care for their beds.

Once very popular under the name of indoor nettle, and then forgotten by everyone, coleus today is one of the most colorful garden and indoor plants. It is not for nothing that they are considered stars of the first magnitude for those who are primarily looking for non-standard colors. Easy to grow, but not so undemanding as to suit everyone, coleus require constant supervision. But if you take care of them, bushes made of velvety unique leaves will easily outshine any competitor.

Salmon backbone baked in Provençal herbs provides tasty pieces of fish pulp for a light salad with fresh wild garlic leaves. The champignons are lightly fried in olive oil and then sprinkled with apple cider vinegar. These mushrooms are tastier than regular pickled ones, and they are better suited for baked fish. Wild garlic and fresh dill get along well in one salad, highlighting each other’s aroma. The garlicky pungency of wild garlic will permeate both the salmon flesh and mushroom pieces.

A coniferous tree or shrub on a site is always great, but a lot of conifers is even better. Emerald needles of various shades decorate the garden at any time of the year, and phytoncides and essential oils released by plants not only aromatize, but also make the air cleaner. As a rule, most zoned mature conifers are considered very unpretentious trees and shrubs. But young seedlings are much more capricious and require proper care and attention.

Sakura is most often associated with Japan and its culture. Picnics under the canopy of flowering trees have long become an integral attribute of welcoming spring in the Land of the Rising Sun. The financial and academic year here begins on April 1, when the magnificent cherry blossoms bloom. Therefore, many significant moments in the life of the Japanese take place under the sign of their flowering. But sakura also grows well in cooler regions - certain species can be successfully grown even in Siberia.

• Egg - 1 pc.
• Flour - 400 g
• Butter - 315 g
• Flour for butter - 45 g
• Water - 170 g
• Salt - 0.3 tsp.
• Citric acid - 1 chip.

Close Printing ingredients

I had two reasons for making my own puff pastry. The first - I love puff pastry! :) And the second - the uncontrollable and long-overdue desire to finally make “Napoleon”! But it must be real! However, to my disappointment, the search for the only true recipe led to the conclusion that such a recipe does not exist. Each author gives out something of his own, family and precious, accompanied by the words: “Maybe it’s wrong, but in our family “Napoleon” has been cooked this way for a hundred years...” Honestly, I didn’t go deeper into the history and just decided that there were more of me I'm just happy with the version of a cake made from homemade puff pastry with layers of custard. She seemed the most authentic to me. And the first thing I needed to do for this cake was to prepare homemade puff pastry! I was always afraid of this: I once read that you need to cool it ten thousand times in the process and it will take all day, that oil will come out of all the cracks and that you should even have a special rolling pin - with a cavity that needs to be filled with ice water and kept in freezer... In short, it’s kind of a nightmare for an ordinary person, really. In reality, everything turned out to be much simpler and...more pleasant! Yes Yes. I really enjoyed rolling the butter into the dough; the rolling pin (the most ordinary one, by the way!) kept my hands wonderfully cool, and the result came out simply amazing! So much so that now I won’t buy ready-made puff pastry at all! And not only for the sophisticated and festive “Napoleon”, but also for the simplest, everyday home baking. Of course, it is more expensive than ready-made, because the highest quality products are used for its preparation, and in no case should you skimp on butter, since it is this that sets the main flavor tone here. And if you intend to replace it with some kind of spread, it is better not to do anything at all, because this whole idea will not make sense, and it is easier to buy such dough at the nearest supermarket.

I tried to photograph the process; step-by-step photos with descriptions can be found below. True, some little ones were very dissatisfied (with the right!) that mom was fiddling with dough and a camera instead of having fun with pyramids and balls, so the pictures were quick, “on the fly.” This is also my first experience in making puff pastry, so I will point out my small flaws and draw appropriate conclusions. I hope they help you and your first dough is even better! I deliberately did not re-shoot the process so that you can see that making puff pastry at home is really not difficult and everything turns out quite well the first time.

So first...

...knead the main dough.

Sift 400 g of flour into a deep bowl, a third of a tsp. salt without a slide, dissolve a pinch of citric acid in 170 g of water and pour it there, add 1 egg.

Knead the non-sticky dough, like dumplings. You may need a little more water, as a rule, it depends on the flour. Wrap the dough in cling film and put it in the refrigerator for half an hour. And at this time...

...let's get to the butter!

Cut 315 g of cold butter into cubes, place it in a blender bowl, add 45 g of sifted flour there and mix in pulses. Sometimes it is suggested to do this with your hands, but the heat from your hands will cause the butter to melt very quickly. As a last resort, you can wear gloves or try using a grater to chop the butter on it, but using a blender or food processor is much faster, easier and more convenient.

This is how the mass turns out.

Place a sheet of cling film on the table, put butter on it, form a square about 15x15 and 2 cm high, wrap it in film and place it in the refrigerator for at least half an hour. When I made the dough for the second time, I was convinced that it is better to chill it at all stages for at least an hour, and half an hour is the minimum if time is running out.

After some time, we take out our dough, put it on the table, sprinkled with flour, use a knife to make an incision in the shape of a cross and, as it were, open the dough. It turns out this is the figure.

Roll out the dough so that the butter fits in the middle and there is still a little space left. We try to make the ends thinner than the middle.

We take the butter out of the refrigerator, remove it from the film and place it in the middle of the rolled out layer. The next time I made it all look more beautiful, but for now it’s like this :)

And we seal the butter into the dough like an envelope, but with an overlap. That's why we made the edges thinner. We carefully pinch the corners so that the oil does not creep through them during the rolling process.

Roll out into a long rectangular layer 1 cm thick.

Fold the edges towards the middle.

And again in half. We ended up with 4 layers of oil.

Wrap it in film. Place the dough and rolling pin in the refrigerator for at least 30 minutes, preferably more! We take it out and repeat the previous procedure. We get 16 layers of oil. And so - two more times. In the end, our test will have 256 layers.

Wrap it in film to prevent it from getting too airy and put it in the refrigerator for at least half an hour. But it’s still better for at least an hour! That's it, you can work with the dough.

It needs to be baked at a high temperature - 220 degrees. And the time depends on what exactly you are going to bake; if the products are small, then they will take less time, but the cakes for “Napoleon” with a side of 18-20 cm are baked for about 20 minutes. The dough is ready if it has separated into beautiful, thin petals, has browned, and when you try to lift it, it does not bend, but retains its shape. It is also very important to cut the dough before baking with a sharp thin knife so as not to jam the layers, because otherwise they will stick together and the dough will not rise well. By the way, for the first time this happened in some places (you can see it in the photo), but it was still very... very tasty!

This is how I prepared my first puff pastry in my life! It is really very tasty, but also very oily, and there are people who cannot tolerate large amounts of oil. But that’s it, if it’s tasty and natural, it’s the most delicious and natural you can find! - gives such an amazingly delicate taste! A quote from the movie “Julie and Julia: Cooking Up Happiness” immediately comes to mind: “Is there anything better than butter? If you think about it, every time you cook something with an unearthly taste and ask what is the main thing here, the answer is invariably the same - oil.” The way it is!

And I will give a separate post to “Napoleon”. Don't switch! :)

Get creative, and all the best to you!

Thanks for the science to the wonderful Irina Chadeeva and her book “Baking according to GOST.”

Greetings dear housewives, I haven’t written for a long time. The whole family went on vacation and had a great time. We arrived home and wanted to bake something for our guys. So I thought that puff pastry makes very tasty baked goods. But how to make puff pastry at home?

There was a time when I simply bought it in the store, as many people do now. Well, it’s convenient. I wanted it, I went and bought it. I thought it would be very difficult to do, none of my friends had done it, and they scared me, saying it was difficult and unrealistic.

But I decided on my own and in fact, there is nothing complicated. Only sometimes I call my husband to help roll it out 😆 .

Today we will look at several recipes and secrets for making puff pastry.

Classic recipe - yeast-free puff pastry

This the most common way to prepare it. I want to make a reservation right away: don’t try to just follow the recipe, watch your feelings and rely on your experience. That's the problem:

In a puff pastry without yeast, the number of eggs depends only on the preference of the housewife. In this volume it can be from 0 to 4.

Oil volume is also subjective.

Everything will depend only on the quality of the batch and compliance with certain cooking rules.

Ingredients used:

• 3 cups flour, premium quality.
• 300 g butter. It is better to use butter rather than spread or margarine.
• 2 eggs.
• 3/4 cup water.
• 3/4 teaspoon salt.
• Citric acid, on the tip of a knife.

Here's how to make puff pastry at home:

Step 1.

Puff pastry consists of 2 parts: Flour and oil. First thing sift the flour. After that Set aside 6 tablespoons for the butter part of the dough.

Mug sieve, a convenient thing

Step 2.

The next step is very simple. Knead the dough. To the flour break the eggs, add salt and citric acid, pour out the water and quickly knead a smooth dough.

Properly kneaded dough takes any shape and does not stick to the table or hands.

Cooked dough leave on the table for 30 minutes covered with something.

Step 3.

While the dough is standing, make the butter part. For this Finely chop the butter and flour until crumbly. Now let's make the butter dough.

We try to roll out in square shape about 1 cm thick. Do it quickly before the butter melts too much. After rolling, put it in the refrigerator.

Step 4.

Now take the flour part and roll out 2 times more than the oil part. In this case it is necessary stretch the edges better, we will wrap them.

Step 5.

Now take the oil part, and wrap it in the flour part like an envelope. Roll out the resulting envelope to a thickness of about 1 cm, even a little more.

It's better to roll out longer. Now you need roll the dough into 3 or 4 pieces. It's up to you here. Now this "pie" put in the refrigerator for about 15 minutes.

Step 6, step 7….

Now the cycle is “roll out, fold, keep in the refrigerator” repeat several times. How many times, you ask? The quality of your dough depends on the number of layers. The more, the more magnificent and higher it will rise.

A dough with at least 100 layers is considered correct; experienced and persistent housewives bring the dough to 500 layers.

Here's how to make puff pastry at home. Now a little arithmetic. Let's make 100 layers. If we make a maximum of 4 folds, then we get 4 layers at a time. This means you need to do the cycle 25 times to get 100 layers.

Our dough sits in the refrigerator for 15 minutes and it takes about 5 minutes to roll out. This means that 100 layers should take us approximately 8.5 hours.

Quite labor intensive, but the result is worth it. Homemade puff pastry is much tastier than store-bought.

We can make anything from this dough: Napoleon cake, puff pastries, tongues, strudels and much more.

Yeast puff pastry

It is not uncommon for some housewives to make puff pastry with the addition of yeast. Now let’s answer the question of how to make puff pastry at home with yeast.

This dough is made faster, and it turns out softer and not crumbly. I mainly use this dough for pies.

Ingredients used:

1. 1 glass of milk.
2. 2 cups of flour.
3. 1 tablespoon sugar.
4. 1 tablespoon of flour.
5. 1 teaspoon dry yeast.
6. 1 egg.
7. 200 g butter (1 pack). It's the oil, not the spread.

Now let's look at the process of how to make puff pastry at home correctly.

Step 1.

To make the yeast work faster, I do this. Heating up the milk to keep it warm, pour it into a separate deep bowl and there add a teaspoon of dry yeast and stir until dissolved.

Step 2.

When the dry grains swell, there add flour, salt and sugar. Mix and send the resulting porridge to the most warm place in the house for 40 minutes.

The dough is ready when the surface begins to wrinkle. This is a sign that the maximum volume has been reached and the dough is ready to fall.

the dough has risen

Step 3.

It's time add the rest of the ingredients and knead the dough. Making an elastic bun. His leave for 30-40 minutes so that it doubles in volume.

Step 4.

We take out the butter in advance so that it is warm. Roll out the resulting dough into a rectangle.

Step 5.

Now spread the oil over the entire surface. Dough fold it into an envelope and roll it out again. After fold in 3 layers and roll again. Approximately 30 layers are considered normal. This means we repeat the procedure about 9 times.

Many people are tormented by the question of which dough is better to make, which is simpler, and so on. In fact, it all depends on what result you want to get. To do this, we have compiled a small comparison table.

The application of this or that dough is extensive, so it all depends on what you want to cook. There are no downsides anywhere, except that it takes a lot of time to prepare the dough. But it's worth it.

A quick recipe for impatient housewives

Classic recipes for making puff pastry are quite labor-intensive and time-consuming. Perhaps this is why many people do not make it at home, but simply buy it in the store. Of course it's faster and easier.

Now let's answer the question of how to make puff pastry at home quickly. We have two recipes, quite simple.

Recipe No. 1.

Ingredients:

• 2 cups of flour.
• 200 gr. butter (1 pack).
• 1/2 cup cold water.
• 1/4 teaspoon salt.
• 1 teaspoon sugar.

Step 1.

Finely chop the butter with flour on a cutting board. The main thing is to do everything quickly, before the butter melts too much.

Step 2.

Now add the rest of the ingredients and knead the dough until you get a smooth dough. Now leave the dough in the refrigerator for several hours. I usually keep it there for about 3 hours.

Step 3.

Now, just before baking, take out the dough and roll it out, fold it into about 3 layers, then we roll and fold again. You don’t need a lot, but there are no restrictions either.

That's it, the dough is ready. Of course, this dough recipe is not so fluffy, but it is quick.

Recipe No. 2, with cottage cheese.

How to make puff pastry at home quickly, a recipe for dough with cottage cheese will help.

The fresher the cottage cheese, the tastier the baked goods made from it.

So don’t rush to throw it out of the refrigerator, it’s better to bake something tasty. But it’s better to make this puff pastry in the evening, so that the dough rests in the refrigerator overnight, and quickly bake in the morning. We will need:

• A glass of flour.
• 250 gr. cottage cheese.
• 150 gr. butter.
• Salt, about 1/5 teaspoon, or a pinch.

Step 1.

Mix cottage cheese with softened butter, pour flour there, add salt and stir until smooth.

Step 2.

Place in the refrigerator for several hours. Better for the night.

Step 3.

Now it's the same make several layers and you can start baking.

Little secrets on how to make puff pastry correctly

As they say: “The first pancake is lumpy.” It was the same for me. But puff pastry is a delicate matter, and here you need to adhere not only to the recipe, but also to the manufacturing technology. Therefore, we have made a small selection on how to make puff pastry at home correctly.

1. Puff pastry loves the cold Therefore, it is better to use the ingredients cold, if possible. The temperature for kneading is better around 16-17 ºС, so the dough must be placed in the refrigerator for a while.
2. Salt and acid are very important. Their deficiency will make the dough less compact. But you shouldn’t overdo it, otherwise the taste will spoil.
3. It is better to roll the dough on a marble or ceramic cutting board.
4. In classic puff pastry you can't add sugar, it prevents the formation of layers.
5. You need to roll out the layers carefully so as not to tear them, otherwise everything may be ruined.
6. You cannot cut this dough with a dull knife or mold.. If the edges shrink, the dough may not rise during baking.
7. Puff pastries require high baking temperature - 240-270 °C. 20 minutes in a preheated oven is enough for golden brown baked goods.
8. The baking tray is usually moistened with water.
9. If products are made from any puff pastry pierce them with a fork or toothpick, then they bake better.
10. Do not open the oven door for the first 5-7 minutes of baking., otherwise the products will settle.

That's all, puff pastry opens up a huge field for the housewife's imagination. Add your own ingredients, experiment and surprise your loved ones with unexpected recipes.

That's all for us, bon appetit, share the recipe on social networks, write comments, bye everyone.

How to make puff pastry at home: cooking secrets updated: September 11, 2017 by: Subbotin Pavel