Puff pastry - 5 instant recipes at home

Puff pastry is ideal for almost all types of flour dishes. With him, your favorite sandwich turns out to be airy, magnificent and very tasty.

Puff pastry - a classic recipe for yeast

Puff pastry is light and tender. The dough does not stop you from feeling the great taste of the filling, but complements the meal.

At first glance, the process of making dough may seem time-consuming, but it's much easier. Allocate the necessary amount of time in advance.

Step-by-step cooking technology.

You will need:

• milk - 0.25 l;
• a pinch of salt;
• premium wheat flour - 560 g;
• granulated sugar - 80 g;
• a piece of oil - 250 g;
• a pinch of vanillin.

How to make puff pastry:

1. First you need to prepare a yeast mixture. We warm the milk to a warm state. Pour 100 ml into a bowl, pour sugar and yeast there.
2. Pour 140 grams of flour into a milk mixture through a sieve. Mix everything and leave the bowl with its contents for half an hour in the heat.
3. After this, pour the yeast dough to the remaining milk, add salt.
4. Sift the remaining flour into the same dish, pour the vanillin and throw a 50-gram piece of butter. Knead the dough thoroughly until smooth.
5. We close the dishes with cling film and put on a shelf in the refrigerator for 3 hours.
6. Put the butter that we have left on the baking paper, cover it with another piece of paper and roll it into a rectangular cake. Close the reservoir in the refrigerator.
7. We take out the dough and roll it into a rectangle. In its center we put a chilled layer of oil. The edges of the dough should be free. We close the butter with the edges, i.e., wrap the dough with an envelope, pinch the edges.
8. Pour a little flour on top and begin to drive the rolling pin along the dough from the center to the edges.
9. The result should be a rectangular layer with a thickness of one and a half centimeters.
10. We unfold the dough 90 degrees and turn it into three layers, just as a book would be folded.
11. We cover it with cling film and remove the freezer for 20 minutes.
12. We take out their puff pastry yeast from the refrigerator, walk along it with a rolling pin and close it again in the refrigerator for 20 minutes. Repeat the procedure one more time.
13. Now you can begin to form a dessert or bake unsweetened cake.

Quick yeast-free recipe

Dough without yeast is perfect for savory pastries such as pies, pizzas or puff pastry with meat.

Grocery list:

• vinegar - 15 g;
• a piece of butter - 250 g;
• a pinch of salt;
• white flour - 0.45 kg;
• vodka - a third of a glass;
• water - 180 ml;
• one egg.

Cooking puff yeast-free dough:

1. We pour the egg into the bowl, pour vinegar, vodka there, pour salt. All mix until the salt is completely dissolved.
2. Pour water into the egg mixture, mix.
3. Pour wheat flour through a sieve onto a clean countertop.
4. We make a depression in the flour and pour the mixture of eggs with water into it.
5. We form the dough, gradually collecting it into a bun.
6. We crush the workpiece with our hands until the dough is soft and smooth.
7. We cover the elastic ball with cling film and leave for an hour.
8. During this time, a piece of butter is combined with flour. To do this, cut the creamy bar into small plates, add flour and chop with a knife, turning the ingredients into crumbs.
9. Put the mass in the refrigerator for 15 minutes. Getting to the most important stage.

How to roll out the dough?

The most important thing in preparing such a dough is to roll it correctly. Otherwise, it can stick together and form a lump from which nothing can be done. If you understand the whole process of rolling out the dough, it will no longer seem difficult to you.

1. Put the kolobok of dough on a tabletop sprinkled with flour. We roll it into a square cake, the thickness of which should be about 2 centimeters, but not more.
2. Put butter slices in the center.
3. Wrap the butter on the edges of the dough. It should be something like an envelope.
4. We take a rolling pin and roll out a layer of dough in a direction away from us.
5. You should get a rectangle three times as long as its width.
6. Then we fold the dough in the form of a folding book - as a result, a three-layer layer came out.
7. Wrap it in cling film and close in the refrigerator for two hours.
8. After that, you need to take out the puff pastry and roll it again into a long rectangle with a new folded in the shape of a book. We clean in the refrigerator
9. The procedure is repeated three more times. So we get a multi-layer thin dough.
10. Each time, pour a little flour on the countertop.
11. Once the dough is ready, leave it in the refrigerator for the night.

Cooking on beer

The composition of the recipe:

• soda - 5 g;
• premium flour - 520 g;
• light beer - 200 ml;
• salt - 15 g;
• oil - 0.25 kg.

Step-by-step instruction:

1. Pass the flour through a sieve and pour into a spacious bowl.
2. Add soda and salt to it.
3. We take out the frozen piece of oil and grind it on a grater.
4. Pour it into the bowl with beer, mix.
5. Gradually pour flour into the liquid and begin to knead the dough.
6. It should make a soft, elastic ball. If the dough is liquid, then add a little more flour.
7. We turn the ball into a rectangular layer, wrap it in a film and close it in the refrigerator for 2 hours.
8. Roll out the dough according to the above example. Think in advance how much you will need for this time.
9. This recipe makes delicious samsa from puff pastry, as well as sweet cakes.

In the recipe, use only light, weak beers, with dark beer the dough will find its very pronounced taste.

Curd puff pastry

The main ingredients:

• butter - 150 g;
• flour - 0.25 kg;
• salt - 4 g;
• cottage cheese - 0.25 kg.

Step-by-step preparation:

1. Combine cottage cheese and chopped butter. Mix them until the composition is homogeneous.
2. Pour salt into the mass of cottage cheese and sift the flour.
3. Knead the dough with a spoon first, and then form the bun with your hands.
4. The workpiece must be very soft and elastic.
5. Wrap it in film and put it on a shelf in the refrigerator for 10 hours.
6. In the morning the next day, roll out the dough, make layers.

You can make croissants from puff pastry, delicious buns or pies.

Pizza dough

You will need:

• butter - 0.4 kg;
• salt - 5 g;
• wheat flour - 560 g;
• citric acid - 4 ml;
• water - 400 ml;
• an additional portion of flour - a couple of spoons.

Cooking step by step:

1. Sift wheat flour into a spacious bowl. Pour water into a separate bowl.
2. If you want a more tender dough, you can pour one egg yolk with water.
3. Add citric acid and pour salt. Stir the liquid with a spoon until the salt crystals are completely dissolved.
4. Pour the liquid mixture into flour and knead the dough with a wooden spatula.
5. Within 5 minutes with our hands we form an elastic soft bun. It should not stick to the walls of the bowl.
6. Sprinkle a clean tabletop with a small amount of flour, put a ball of dough on it and leave it to lie for half an hour.
7. In a plate, with a fork, knead a piece of butter, crush with an additional portion of flour and mix.
8. Turn the resulting lump into a rectangular cake.
9. We collect puff pastry from the ingredients and roll out. Allocate some time to this process in advance, since we will be doing the test for a long time.
10. We roll out the resulting dough in the form you need and lay on a baking sheet, oiled.
11. We bake a tender pizza base for 25 minutes in an oven heated to 210 degrees.