Making puff pastry dough at home is not difficult. From it you can immediately bake your favorite pastries or freeze and use later. Products from home dough are many times better than those bought in a store. And if there is no time or energy to cook? Remove a piece of prepared puff pastry from the freezer in advance. And when it thaws on the kitchen table, blind anything from it! Cakes, pies, sausages in the dough, baskets for snacks - everything with this test will turn out perfect!
Instant Puff Pastry Recipe - General Cooking Principles
The classic recipe for puff pastry, cooked at home, can be yeast or yeast-free, but it necessarily includes the following essential components: butter, flour and salt. It is desirable to take flour of the highest grade and be surely sifted a couple of times through a sieve. The sifted flour will be enriched with oxygen, which will additionally contribute to the raising of pastries from puff pastry. Oil must be taken from trusted brands, if desired, it can be replaced with margarine.
For a classic recipe, first knead the dough from flour and water. Instead of water, Borjomi mineral water is a good choice for a quick recipe. Such water gives an additional effect to increase the volume of baked goods. The resulting dough should not stick to your hands, but it also does not need to be made very steep. According to the classic recipe, the dough is rolled into the formation several times, while constantly lubricated with melted margarine or butter. To make a quick dough, you first need to mix the flour with butter or margarine, and only then add the liquid ingredients.
Instant Puff Pastry Recipe with Margarine
Ingredients:
• a pound of wheat flour;
• a pack of margarine;
• a pinch of salt;
• 100 ml of water;
• 10 g of sugar.
Cooking Method:
1. Put soft margarine in a cup. Sift flour to him. Grind with a spatula to a crumbly structure.
2. Pour salt and sugar into the water, stir. Pour into flour with fat.
3. Quickly knead the dough with your hands. Place in a bowl and cover with cling film. Put for 2-3 hours in a cool place to insist. If put in the freezer, things will go faster.
4. Put a piece on a table sprinkled with flour and roll into a rectangle. Fold its edges with a book (in several layers) and roll it again. Do this 2-3 times.
5. The dough is ready, you can mold products or pies.
Recipe for Puff Pastry with Vinegar
Ingredients:
• a pack of cool butter;
• a pound of premium wheat flour;
• half a glass of boiled or filtered water;
• 25 ml of table vinegar 9%;
• a pinch of salt.
Cooking Method:
1. Sift the wheat flour into a large bowl. Put butter in the same place. Gently cut the butter in the flour with a knife until a crumb mix is formed.
2. Combine water with salt and vinegar. Instead of the usual table vinegar, you can use apple. Pour the mixture into the flour and knead the batter manually. If this is uncomfortable in the cup, pull it directly onto the table. You can roll out the dough several times, constantly turning into a roll.
3. Transfer the dough into a plastic bag or wrap with cling film. Set aside in the freezer for half an hour.
4. After the specified time, take out the dough and sculpt any baked goods that you like.
Kefir puff pastry (cookie recipe)
Ingredients:
• a pack of butter;
• a glass of kefir;
• two chicken eggs;
• a pinch of salt;
• 800 g of the highest quality wheat flour;
• bag of vanillin;
• 250 g of granulated sugar or powder.
Cooking Method:
1. Grind the chilled butter into crumbs with a knife. Pour flour and cut it again with a knife. It is necessary that a homogeneous mass is obtained with particles of oil in the flour.
2. Separately mix kefir with egg and salt. By the way, if you add a pinch of spices or seasonings (ground pepper, coriander, cinnamon or dried herbs) now, the dough will turn out with an original piquant taste.
3. Knead the dough by mixing all the ingredients (except granulated sugar).
4. Divide the finished elastic dough into several parts and send it in separate bags to the freezer for one hour.
5. Then remove the dough from the cold. Roll pieces individually and lay them on top of each other. When a stack of test cakes is formed, sprinkle the top with flour and a rolling pin to roll the workpiece to 8-9 mm.
6. Cut the biscuits from the pan using a cookie sheet. Carved molds or regular round rings of different diameters can be used.
7. Put the cookies on a baking sheet (always covered with food foil or tissue paper). Beat the remaining chicken egg and anoint the preparations. Sprinkle them with a generous layer of granulated sugar.
8. Bake in an oven warmed to a temperature of 220 ° C.
9. When the cookies from homemade puff pastry dough have cooled slightly, serve them to the table.
Instant puff pastry on Borjomi (cake recipe)
Ingredients:
• not a full glass of water of mineral Borjomi;
• two glasses of premium wheat flour;
• half a pack of butter;
• two raw chicken eggs;
• half a glass of granulated sugar;
• 5-6 g of salt;
• bag of baking powder for the test;
• 250 g of fruit or berry jam;
• 100 ml of butter cream 33%.
Cooking Method:
1. Mix salt and granulated sugar with fresh, slightly bubbling mineral water (a pinch is enough). Add one egg and knead a thick dough with sifted flour. First in a cup, and then, dumping the mass on the table. Pressing with the palm of your hand so that the consistency of the dough is uniform and elastic.
2. Grate the frozen butter on a coarse grater in a separate bowl.
3. Roll out the dough into a wide layer and sprinkle evenly with butter.
4. Fold the dough with a book - in three layers so that the butter is inside the layers.
5. Roll into a rectangle and sprinkle with oil again. Fold the dough into three layers again. Conditionally divide the reservoir into three rectangular parts. Put the right side up inward. The left side to the right. This is the folding of puff pastry with a book.
6. Use the rolling pin again and fold the rectangle three times again.
7. Now put the dough in a cling film and put it in the freezer for several hours.
8. Then pull out and roll into a workpiece with a thickness of 4-5 mm.
9. Cut into circles with a special recess. Make sure that there are the following types of blanks - circles, rings with a void inside (like a donut).
10. Put a ring on each circle. For denser sculpting, wipe the edges of the circle with wet hands.
11. So, the next step is to lay the blanks on a baking sheet and send them to bake at standard temperature in a well-heated oven.
12. In the meantime, mix the cream with sugar and beat until a dense, sweet foam. For the quickest dissolution of the sweet component, you can take powder instead of sand.
13. In the prepared baked cups from the quick puff pastry, put a little jam and cover with whipped cream. They can be squeezed out using a pastry bag.
Dark beer puff pastry recipe
Ingredients:
• a glass of dark beer;
• a pack of margarine;
• 50 g of granulated sugar;
• one chicken egg;
• 750 g of premium quality wheat flour.
Cooking Method:
1. Pour the beer into a bowl or pan, add sugar and break the egg. To mix.
2. Gradually introduce pre-sifted wheat flour and knead the dough. This must be done quickly before gas bubbles evaporate from the beer.
3. Then roll out the dough and grease manually with soft butter. Fold and roll again. Spread with the remaining butter and fold the dough. The oil will be inside the layers.
4. Put the dough in the freezer for half an hour. Then roll it into a layer of the required size and use it to prepare a blank for baking. But you can leave it in a whole piece or cut into pieces and put in different packages for future use.
Instant puff pastry recipe with lemon juice without eggs
Ingredients:
• half a glass of cold water;
• 800 g of wheat flour;
• one and a half packs of butter;
• 5 g of salt;
• half of one lemon.
Method cooking:
1. Squeeze juice out of half a lemon. Strain it from seeds and pulp.
2. Chopped butter into pieces and mix in a bowl with flour.
3. Continue chopping, but already with flour.
4. When the mixture becomes loose and crumbles pour in lemon juice and water, add salt.
5. Next, make the dough by hand kneading and roll it.
6. Fold in accordion and roll out again. The dough is cooked, you can use it.
Instant Puff Pastry Recipe - Tips and Tricks
• Mineral water for dough is best taken in glass bottles.
• The more margarine or butter used in the dough, the better it will be.
• To make the dough really puff, it is better to use cold ingredients and equipment for cooking.
• Instead of rolling pins, you can use a regular bottle of cold wine to roll puff pastry.
• The pan does not have to be oiled; it can simply be moistened with cool water.
• It is better to store the dough in a bag or cling film in the freezer.
• The quality of the test itself will depend on the quality of the components used.
• Products formed from home-made puff pastry (when laminating with butter or margarine) should only be sent to a heated oven. If you put it in the warm, the butter in the dough will begin to actively melt and the products will spread on the baking sheet, instead of rising.
