How to make puff pastry and what to cook from it

Puff pastry is an excellent basis for various pastries: pies, pies, pizza, samsa, khachapuri. It has an airy consistency and high calorie content. To make puff pastry at home, you will need patience and enough free time.

A large number of desserts are prepared from puff pastry, including the legendary Napoleon cake. It happens yeast or fresh.

The main ingredients are premium flour, butter, salt and cold water. Some housewives add a small amount of citric acid or vinegar to the recipe to improve elasticity.

Calorie puff pastry

Puff pastry is high in calories due to the use of butter. It happens yeast and yeast-free.

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Useful tips before cooking

1. Be sure to sift the flour through a sieve to saturate the air. It is recommended to use a premium product. Products from sifted flour are more magnificent.
2. When cutting, use only sharp knives.
3. Pierce products from a puff pastry base before going to the oven. This will allow steam to escape.
4. Do not wrinkle products with your fingers so as not to damage the layers.
5. Salt is a necessary element that increases elasticity and improves the taste of the dough.

Classic recipe

• Flour - 500 g
• Butter (melted) - 75 g,
• Water - 250 ml
• Salt - 10 g
• Butter (for rolling) - 300 g.

1. I mix water, salt, melted butter and flour in a deep bowl. Gently knead.
2. I roll the ball from the test base. I wrap it in cling film or put it in a plastic bag. I send it in the refrigerator for 30-40 minutes.
3. I take a large kitchen board. I roll out a rectangular shape. I put a piece of butter on top. Cover with a free edge. I put a second layer of oil on top. I turn off again. As a result, I get 3 test layers with 2 oil layers.
4. I roll the blank into a rectangle to its original size. I add the edges of the rectangle to the center, we get a square. Fold in half again. I put it in the refrigerator for 15-25 minutes.
5. I repeat the procedure 2-3 times. The finished baking base is best stored in the freezer.

Whipped puff pastry is tasty and fast.

A simple recipe for cooking. Use in situations where there is no desire to buy blanks at grocery stores and there is no free time to prepare a full-fledged home dough.

• Flour - 2 cups
• Cold boiled water - half a glass,
• Oil - 200 g
• Sugar - 1 teaspoon,
• Salt - 1 pinch.

1. Sifting flour. Mix with granulated sugar and salt.
2. Softened butter chopped into small pieces. I shift to flour.
3. Mix and crush with a knife. I get a more or less homogeneous mixture. Then I pour water.
4. I knead the dough with active movements. I stand the dough for 3-4 hours before cooking.

Yeast-free puff pastry

• Wheat flour - 450 g,
• Butter - 250 g,
• Chicken egg - 1 little thing,
• Water - 180 ml
• Vodka - 1 tablespoon,
• Salt - 1 pinch,
• 9 percent table vinegar - 3 small spoons.

1. Beat a chicken egg in a bowl, add salt, pour vodka and vinegar. Mix thoroughly.
2. I add water. Sifting 400 grams of flour. I leave a part in reserve for density correction.
3. I make a deepening. I pour previously prepared liquid.
4. Knead the dough. For convenience, I work not on the kitchen board, but in a deep bowl. I interfere with the workpiece to a uniform and elastic state. I form a ball.
5. I shift the dough into a flat plate. Tighten with cling film. I leave it on the kitchen table for 60-80 minutes so that the gluten swells and the base for pies or other pastries rolls out better.
6. In a container from a food processor, I mix the remaining 50 grams of flour and butter. I get a homogeneous oil mixture, thick and without lumps.
7. I put it on a sheet of parchment. I lay the second sheet on top. I roll it to a thin layer of 7-8 mm thick. The creamy mass should be square. I clean the rolled out layer in the refrigerator for 15 minutes.
8. I put flour on the kitchen board. Spread the dough. I roll it to a homogeneous layer with a thickness of not more than 7-8 mm. I put the oil mixture on top. I leave a few centimeters from the edges to make it easier to wrap.
9. I cover the oil with a free edge. I pluck from the sides.
10. I wrap it up on the other side. It turns out a 3-layer workpiece with 2 additional layers of oil.
11. Gently roll out the rounded ends. It is necessary to give the shape of a rectangle.
12. I cover the blank with film. I put it in the refrigerator for 30-40 minutes.
13. I repeat the procedure with folding at least 2 times.
14. I cut the finished dough with a sharp kitchen knife so as not to wrinkle the edges.

Fast Yeast Puff Pastry

This is an unconventional recipe for preparing a multilayer dough, but baking from it is crispy, tender and layered.

• Flour - 3 cups,
• Butter - 200 g
• Sugar - 3 teaspoons
• Salt - 1 small spoon
• Dry yeast - 7 g
• Chicken egg - 1 little thing,
• Warm boiled water - 90 ml,
• Warm milk - 130 ml.

1. Dissolve dry yeast with 1 small spoon of granulated sugar.
2. I clean the plate with the ingredients in a warm place. I wait 15-20 minutes until the formation of the "cap". Then I mix.
3. Sift flour onto a kitchen board. Add salt and 2 teaspoons of sugar. I rub the frozen butter on a fine grater.
4. I break an egg into a yeast mixture. Pouring warm milk. Mix thoroughly.
5. I make a depression from the flour mixture. I pour liquid.
6. I begin the process of kneading. I do it carefully and thoroughly. Add flour or dilute with water as needed.
7. I remove the formed ball into a plastic bag. I send it to the refrigerator for at least 60-70 minutes. The optimal time is 1.5-2 hours.

What to make from puff pastry - sweet dishes

Sweet apple pie

• Puff pastry - 1 kg,
• Apples - 1 kg,
• Raisins - 120 g
• Butter - 50 g
• Orange - 1 piece,
• Chicken egg - 1 little thing,
• Chopped almonds - 100 g,
• Vanilla Sugar - 5 g.

1. I clean the apples from the peel, remove the cores and cut into thin slices, as for charlotte in the oven.
2. I put the butter in a frying pan, heat it and transfer the apples. I put 2.5 grams of vanilla sugar, I interfere. Press lightly to make the juice stand out. I add raisins to the warmed fruits. Squeeze juice from one orange.
3. Reduce the fire to a minimum. I stew fruit for 5-10 minutes. I put it on a plate. Leave to cool.
4. I cover the baking sheet with baking paper. I put the first layer of dough. Pour chopped almonds. I put a mixture of apples and raisins. Distribute evenly.
5. Top cover with a second layer of the test base. Gently close the edges so that the filling does not leak.
6. I break a chicken egg in a separate bowl. Beat until foam. Lubricate the top of the pie. Sprinkle with vanilla sugar at the end.
7. I put the pie in the oven, preheated to 180 degrees. Cooking time - 30-35 minutes.

Napoleon cake

Napoleon cake is high and very magnificent (from 6 layers of dough). If you want to make dessert more modest volumes, reduce the number of ingredients.

• Ready puff pastry - 1000 g,
• Condensed milk - 400 g,
• Butter 82.5% fat - 1 pack,
• Cream (fat content - 33%) - 250 ml.

Useful advice. The main thing is not to include high revolutions in the mixer, as you need to mix, and not beat the ingredients.

1. I take a large dish. Using it, I cut out 6 large cake layers. I make holes using an ordinary fork.
2. Bake on a baking sheet covered with parchment. The oven should be preheated to 200 degrees. 15 minutes are enough to prepare one cake. I crush the last layer of dough. Bake the trim. I pour it into a separate plate.
3. I am preparing a cream base. I mix melted butter and condensed milk until smooth. I use a mixer to speed up the process.
4. Whip the cream in a separate plate. The dairy product must keep in shape.
5. I shift the cream to a mixture of condensed milk and butter. I mix it with a spatula. I get a light and airy cream, uniform in consistency.
6. Getting to the assembly of the cake. I lay cakes on top of each other. I grease everyone with cream. I leave part of the cream base for the top and sides of the cake. Sprinkle top and side trimmings and crumbs.
7. I send the cake soaked in the refrigerator.

Before serving a delicious treat on the table, you must wait 10-12 hours.

Apple strudel

• Puff pastry base - 250 g,
• Sugar - 140 g
• Green apples - 6 pieces,
• Wheat flour - 3 large spoons,
• Butter - 3 tablespoons,
• Cinnamon - 5 g
• Vanilla ice cream - 40 g (for serving dessert).

1. I wash and clean the apples. I peel off, remove the core. I cut into thin slices.
2. Melt 2 large tablespoons of butter in a skillet. Plate temperature is average. I shift peeled and chopped apples. Pour 100 g of sugar, add cinnamon. I am mixing.
3. Slightly increase the temperature of the stove. Stew the fruit until the liquid softens and evaporates, without covering the pan with a lid. It will take about 10-15 minutes.
4. I spread the apple filling in a plate. Leave to cool.
5. I roll the dough into a rectangle (about 30 by 35 cm).
6. I shift the workpiece (to myself with the short side) on a baking sheet covered with parchment. I put the filling in the center of the rectangle, I retreat from the edges of 3-3.5 cm.
7. I cover the filling with the top of the dough, and then wrap the bottom. I turn the strudel down with a seam.
8. Spread with melted butter with a brush. Sprinkle with 2 large tablespoons of sugar. I make cuts in the strudel for steam to escape.
9. I clean in the oven. The cooking temperature is 200 degrees. Bake until golden brown for 30-40 minutes. Serving with a scoop of vanilla ice cream.

Bon Appetit!

Jam Puffs

• Puff pastry - 400 g,
• Chicken egg - 1 little thing,
• Strawberry Jam - 100 g
• Corn starch - 1 small spoon,
• Powdered sugar - 1 large spoon.

1. I roll the test base into a rectangle. I divide into several parts measuring 7 by 7 cm.
2. I add corn starch to strawberry jam to make it more dense in consistency.
3. Beat the egg with a whisk. I grease the edges of the pastries with a silicone cooking brush.
4. I connect the opposite ends of the test base. I bend the other two edges inward. I grease the upper part of the puffs with the remains of the egg.
5. I preheat the oven to 180 degrees. I send puffs to bake for 15-20 minutes.
6. I take out the prepared puffs with jam from the oven. I spread it on a beautiful flat plate. I give time to cool completely. Then sprinkle with icing sugar.

If desired, combine toppings from different jams to achieve an unusual baking taste. Bon Appetit!

Puff pastry meat dishes

Khachapuri

• Puff pastry - 0.5 kg,
• Butter - 320 g
• Egg - 1 piece (for coating baking),
• Minced pork - 1 kg,
• Onion - 2 things,
• A mixture of red and black ground peppers - to taste.

1. I clean the onions, chop finely, mix with minced pork and add spices (I use a mixture of ground peppers). I put the melted butter. 20 grams of the total mass leave for greasing the baking sheet. Mix thoroughly.
2. I divide the dough piece into uniform small parts. Roll out into cakes of the same size.
3. Spread the filling. I pull the edges to the center and gently pinch.
4. I form a khachapuri. Spread on oiled baking sheet.
5. Beat the egg. Coat pastries. Bake for 30-35 minutes at 180 degrees.

Samsa with Chicken

• Yeast-free puff pastry - 500 g,
• Chicken fillet - 400 g,
• Onion - 1 little thing,
• Ground Zira - 1/2 teaspoon,
• Ground black pepper - 1/2 small spoon,
• Egg - 1 piece
• Soy sauce - 50 g.

1. I wash the chicken. I cut into small pieces. I clean the onion from the husk. Finely finely shredded. Add ground spices. Pouring soy sauce. Leave to marinate for 20 minutes.
2. Thinly rolling out the test base. I cut into squares about 14 by 14 cm.
3. Beat the egg.
4. I spread the filling in the center of the square. I fold the corners to the center, forming a neat envelope.
5. I grease samsa with an egg. I send it to the oven, preheated to 180 degrees. Cooking time - half an hour.

It is necessary to carefully mold the edges so that the baking during the cooking process does not fall apart and the filling does not leak.

Pizza

• Puff pastry - 500 g,
• Sausages - 300 g,
• Tomato paste - 4 large spoons,
• Bulgarian pepper - 2 things,
• Tomatoes - 2 pieces,
• Olives - 12 pieces,
• Hard cheese - 150 g.

1. Washing tomatoes and peppers. I cut the tomatoes into thin rings. I clean the pepper from the seeds. Cut into thin strips.
2. Sausages peel. I cut into thin circles.
3. I remove the seeds from fresh olives. I cut into halves.
4. I rub hard cheese on a grater with a large fraction.
5. I roll the dough piece into a rectangle. The optimum thickness is 3 mm.
6. I grease a baking sheet with vegetable oil. I put baking paper.
7. I spread the test basis. Smear with tomato paste.
8. Spread the ingredients for pizza. Distribute evenly. Sprinkle grated cheese on top.
9. Bake for 25-30 minutes at a temperature of 180 degrees.

Sausages in the test

• Puff pastry - 250 g,
• Sausages - 11 pieces,
• Pickled cucumber - 1 medium sized piece,
• Hard cheese - 75 g
• Egg - 1 little thing.

1. I roll the test base into a large layer. Cut into thin and long strips. Their number should be equal to the number of sausages.
2. I cut the pickled cucumber along (on the plate).
3. I cut the cheese into long and thin pieces.
4. I form the filling for baking. I take one strip. I put a sausage on the edge. I have a pickle on top. Gently wrap in a spiral.
5. I make part of the fillings with cheese instead of cucumber. For baking with cheese filling, you need to pinch the edges. Otherwise, cheese will flow out during baking.
6. I spread the blanks on a baking sheet, oiled. Coat the pastry with a beaten egg.
7. I cook for half an hour at a temperature of 185-190 degrees.

Homemade puff pastry is an excellent basis for future culinary masterpieces. Products from yeast or fresh semi-finished product (home-made dough pieces) are airy and very tasty.

Watch the video: How to Make Puff Pastry Dough (October 2024).