How to make puff pastry

We often make flour products from store-bought yeast or yeast-free puff pastry because it is easy, quick and not very expensive. Fortunately, the factory production of this type of product is on the right track. But sometimes you can afford to knead puff pastry at home. And don’t rush to close the recipe, because we are not talking about the classic long and troublesome process. Instant puff pastry can be made at home, and your “Napoleon” or tongues will turn out the way you can only dream of.

Very quick and tasty homemade puff pastry yeast dough - photo recipe

This puff pastry recipe differs from other cooking methods in that it saves time. Due to the fact that the formation of a large number of layers occurs directly during the first rolling, hours of long waiting are excluded from the process, when the layering is carried out only after the previous layers have frozen.

The entire process from start to release of the finished puff pastry block will take 4 hours.

Your rating: ( 2 ratings, average: 5.00 out of 5)
Cooking time: 4 hours 0 minutes

Quantity: 2 servings

Useful tips and interesting facts

Is it worth hiding that puff pastry is one of the most capricious, since in the process of its preparation it is necessary to take into account a lot of subtleties, which begin with the quality of flour and end with the temperature of the water. Useful tips will help you prepare the perfect puff pastry, and interesting facts will surprise any housewife.

Puff pastry is expensive, but you can save a lot on its preparation. Margarine is 2-3 times cheaper than butter, but it is no worse for making dough. The only thing you shouldn’t skimp on is the fat percentage: the fattier the dairy product, the tastier the finished dough.
Puff pastry is considered one of the most delicious varieties in the culinary world, but few people know that in fact it has a completely neutral taste. A specific taste is acquired only after adding the filling.
In the oven, puff pastry cooks at high temperatures very quickly and practically does not burn. The time allotted for baking one layer of Napoleon cake can be only 5 minutes.
The first puff pastry was made almost 500 years ago. It is known to have been used by an inventive baker to bake bread, but this is no longer practiced in cooking.
The total number of layers of dough in the famous Napoleon cake can reach a thousand. The more layers in the dough, the better and airier the baked goods.

Classic recipe for yeast puff pastry at home

The semi-finished product prepared according to this recipe will captivate you with its rich, sweet and creamy taste. It can be used to make puff pastries, cakes and pastries.

Required:

Wheat flour – 500 g;
Granulated sugar – 120 g;
Dry yeast – 1 sachet (11 g);
Butter – 300 g;
Egg – 2 pcs.;
Salt – 1 tsp;
Milk 3.2% fat – 250ml.

What we do:

First, warm up the milk so that it is warm.
Then add granulated sugar, yeast and mix. Place in a warm place for 20 minutes.
Meanwhile, sift the flour well into a large bowl.
Add salt and mix.
Take butter (about 100 grams), melt it a little in a water bath and add it to the flour mixture.
Beat two eggs there and add yeast dissolved in milk.
Knead a soft dough, cover with a towel and leave in a warm place for 30-40 minutes.
After time, knead well.
Roll out the entire bun into a layer 3 cm thick.
Cut 200 g butter into cubes. Let's take the fourth part and put it on the layer.
Fold it several times and roll it out. Let's put it in the refrigerator for half an hour.
We will repeat the described process 3 more times, distributing 50 grams of oil per procedure.

We prepare other variations and carry out culinary operations

There are quite a few options for making puff pastry at home. Here are the basic, interesting recipes.

Fast and easy

There are several recipes for quick cooking at home.

First option

Compound:

egg – 1 pc.;
water – 250 ml;
sunflower oil – 1 tbsp. l.;
granulated sugar – 1 small spoon;
salt - a pinch;
butter – 1 package;
flour – 525 gr.;
acetic acid up to 9% - 1 spoon.

Steps on how to make quick puff pastry with your own hands:

Pour salt and sugar into a mug of water.
Beat in the egg and stir. Add vinegar.
Add the sifted flour to the mixture in parts until the mass begins to form a lump.
Divide the warm oil into 4 parts.
Cut the dough into 4 pieces. Roll each one out to 5 mm.
Spread the oil evenly over the entire layer with a spatula.
We wrap the cake around the rolling pin. Lubricate it with vegetable oil.
Cut lengthwise. We remove the rolling pin.
Fold it like a book. Place in a bag and leave in the refrigerator.

We repeat the same with the other three parts.

The secret is that the baked goods on the baking sheet need to be sprinkled generously with cold water, then sent to bake.

Second option

Products:

butter – 200 gr.;
egg – 1 pc.;
kefir – 250 ml;
salt;
flour – 450 gr.

Step-by-step simplest recipe for a quick hand:

Pour kefir into a bowl, beat in the egg.
Salt, gradually add flour and knead.
Cut the fat into thin pieces and dip in flour.
Roll out into a cake, place a piece of fat in the center, form an envelope and pinch the edges.
Repeat step 4 three more times.
For the final time, simply roll out the layer and fold it into several layers.
Roll out and cut into pieces.
Cover each piece with film and place in the freezer.

With yeast

One of the options for making dough with yeast is shown in the video:

Products:

flour – 550 grams;
salt;
dry yeast – 35 g;
butter – 140 grams;
egg – 1 pc.;
warm water – 180 ml;
sugar – 2 small spoons;
margarine – 140 g.

Step-by-step recipe for puff pastry:

Making the dough is easy. Pour granulated sugar and yeast into the water. Stir until they dissolve.
Melt the fat in a water bath. Beat in the egg and add salt.
Pour flour into a container and add the mixture with butter, then with yeast. Stir well.
Place the yeast dough on the table and roll it out very thin.

Fold in half and into 3 parts.

Let it rest in the freezer for half an hour.

With vinegar

Components:

cold water - half a glass;
margarine – 200 g;
flour – 2 cups;
table vinegar - 1 tbsp. l.;
egg – 1 pc.;
salt.

Stages:

Pour flour onto the table.
Cut the cold fat with a knife. Grind until crumbly.
Pour the egg into cold water. Pour in acetic acid and salt. Mix.
Add fat and flour to the mixture.
Mix quickly. Cover with a lid and set aside to cool for 1.5 hours.
Then you can bake cake layers or prepare an apple roll.

On beer

Representatives of the stronger sex like dishes based on beer. Everyone knows they love baking. They will like this option doubly. Beer must be taken with a low percentage of alcohol.

Required Products:

beer - 1 tbsp.;
flour – 600 grams;
butter – 250 gr.;
egg – 1 pc.;
salt - a pinch;
lemon acid.

Step by step recipe:

Grate the fat and place it in a container.
Dissolve a pinch of lemon in beer and beat in an egg. Mix thoroughly.
Pour the mixture into the fat.
Pour flour into a bowl and sprinkle with salt.
Mix very quickly.
Let's put it in the refrigerator to rest.

Chocolate

Ingredients:

cocoa powder – 60 grams;
egg – 1 pc.;
flour – 0.5 kg;
vinegar 9% – 1 spoon;
margarine – 400 g;
salt;
water – 200 g.

Preparation:

Break the egg into ice water and stir.
Add vinegar and salt.
The liquid should be 200 ml, if less, dilute with water. We take it to the cold.
Place flour and cocoa in a separate container
Frozen fat grated. Add to flour and stir.
Then shake the mixture with your hands
Pour in liquid from the refrigerator. Mix everything with your hands.
Roll it into a ball and put it in a bag. We form a rectangle out of it.
We take it to rest in the cold for 2 hours, but 12 is better.
We take it out and roll it out into a long rectangle with a rolling pin so that it becomes smooth.
Fold it 3 times and wrap it in film. Place in the refrigerator for 1 hour.
Repeat steps 10-11 3 more times.
Then we cut the rectangle into pieces, cover with film and place in the freezer.

"Vice versa"

Compound:

butter – 0.5 kg;
wine vinegar – 1 large spoon;
water – 150 ml;
flour – 500 gr.;
salt - on the tip of the knife;
sugar – 50 g.

How to cook:

Melt 115 g of fat. Let cool.
Pour vinegar into cold water and add flour.
Pour the melted fat, knead and collect into a ball.
Place in a bag and refrigerate for 2 hours.
Place the remaining 375 g of fat in a bowl and add 150 grams of flour.
Rub it into crumbs with your fingers and mix well.
Wrap in film and refrigerate for 2 hours.
Sprinkle the working surface with flour.
Roll out the dough ball into a layer 1 cm thick.
Roll out the buttery part to be 2 times larger than the previous one.
Place the dough part in the center of the layer.
We rotate the layer 90 degrees so that the open finger is facing us.
Roll out into a 9 mm rectangle.
Fold three times and refrigerate for 2 hours.
Repeat steps 12-14 three more times.
Then roll it out to a thickness of 8 mm. Fold three times, cut into 2 parts, place in a bag and place in a cool place.

Lenten

Compound:

sunflower oil – 100 ml;
flour – 290 grams;
water – 100 ml;
salt - a pinch.

Step by step recipe:

Mix oil and water.
We sow flour and salt.
Add it in parts to the oil water.
Knead the plastic dough. Tear it with a napkin and let it rest for half an hour.
Roll out into a rectangle and grease with cold butter.
Fold it into an envelope and open it.
Repeat steps 5-6 3 times. Everything is ready to bake.

Photo recipe:

Sourdough

Compound:

milk – 110 g;
margarine – 70 g;
flour – 300 grams;
granulated sugar – 125 g;
salt - on the tip of the knife;
egg yolks – 1 pc.;
sesame – 1 tbsp. l.;
soda;
sourdough – 4 tbsp. l.

Cooking method:

Place the starter into a container. Pour 100 grams of milk, salt, add 1 tbsp. l. sugar, mix well.
Pour in 70 g of melted fat.
Carefully add flour and soda.
Knead the soft dough, put it in a bag and refrigerate for 1 hour.
Roll out and fold 2 times. Roll out again and grease with margarine. This is how we make 4 layers.
Let it cool for a quarter of an hour.

Photo with main steps:

In Georgian

In Georgia, khachapuri, cakes, and pastries are made from it.

Compound:

flour – 1 kg 200 grams;
butter – 180 g;
egg – 1 pc.;
warm water – 0.5 liters;
salt – 1 small spoon.

How to cook:

Place 1 kilogram of flour in a container.
Create a depression, pour in water, and beat in the egg. Salt.
Stir until the mixture becomes soft.
Sprinkle the table and lay out the dough.
Roll out into a sheet 20 x 40 cm.
We cut the layer with a table knife.

Spread fat on 1 half. Fold it up.

Sprinkle flour on top. Roll out again. Apply oil one more time. Repeat steps 7-10 about 5 times.

Place the dough in a bag and put it in the freezer for 20 minutes.

It can be seen that there are many options for preparing puff pastry, but the list of dishes that can be prepared from it at home is even longer.

Yeast-free chopped puff pastry

This cooking method is quite simple and does not require much time. It is ideal for beginner cooks.

Ingredients:

Premium flour – 300 g;
Creamy margarine – 200 g;
Chilled water – 100 g;
½ tsp. salt;
Lemon juice – 1 tsp;
Yolk of one egg.

How to prepare:

Pour sifted flour and salt into a container.
At the same time, mix lemon juice and chilled water in another container and put it in the refrigerator.
Before use, cool the creamy margarine well in the freezer.
We take a container with flour and rub margarine into it, having first rolled it in flour.
Make a hole in this mass, pour out the yolk and cold water. Knead the dough quickly. It will not turn out homogeneous, but, on the contrary, with pieces.
Form a ball, wrap it in film and put it in the refrigerator for 1-2 hours.

If you need the dough the next day, you can put it in the freezer. Here you can store the semi-finished product permanently and use it if necessary.

Puff pastry is well known to every housewife. Light and airy, crumbly and tender, this dough allows you to easily prepare hundreds of delicious dishes. Cakes and pies, buns and croissants, charming puff pastry products never get boring and can please both unpretentious students and sophisticated gourmets. But at the same time, puff pastry can easily be called the most difficult to prepare. Of course, you can always take the path of least resistance and buy ready-made dough in the store; fortunately, given our abundance today, the choice is very large. And yet, no purchased dough can ever compare in taste to real homemade puff pastry, carefully prepared with your own hands. And even more so, you shouldn’t be afraid of the hassle associated with preparing our dough, because these chores are extremely pleasant, and the smell of fresh baked goods and the satisfied faces of your loved ones will definitely pay off any time and effort associated with preparing puff pastry and delicious homemade products made from it. Today “Culinary Eden” invites you to learn and remember with us how to prepare puff pastry.

The enormous popularity of puff pastry can be judged by the innumerable variety of recipes for its preparation. To prepare the simplest puff pastry, you only need flour, water, butter, and a pinch of salt. And yet, products made from such a simple dough turn out very tasty, light and airy. But there is also lush yeast and tender curd puff pastry, kefir pleasing with a slight sourness and spicy puff pastry mixed with orange juice. Even the technology for preparing different types of puff pastry varies. There is a German method of preparation, when the butter is wrapped in dough before rolling, and a slightly rarer French method today, in which the dough is wrapped in butter mixed with a small amount of flour.

Despite the fact that preparing puff pastry seems to many housewives to be an unnecessarily complicated and troublesome task, requiring excessive time and effort, knowledge of some secrets and subtleties of preparation can significantly simplify the task.

Today KEDEM.RU “Culinary Eden” has collected and recorded for you the most important tips and cooking secrets that will definitely help even the most inexperienced housewives and will always tell you how to prepare puff pastry.

1. The most important step in preparing to make puff pastry is choosing flour. The best flour for our dough is considered to be premium wheat flour. Only from such flour, maximally purified from impurities, can truly tasty and high-quality puff pastry be obtained. When buying flour, try not to save money and buy the best quality product available. The whole point is that poorly refined, wet, low-quality flour will give you a weak, non-plastic dough when kneading, the layers of which will easily tear when rolled out, and the finished product will turn out dry and can easily burn. It’s not difficult to check the quality of purchased flour at home. Just dampen a small pinch of flour with water. Good, high-quality flour will retain its white color, while a low-quality product will change its color. A reddish tint of flour will tell you about poor bran removal, and a blue tint of flour will tell you about unripe grains and foreign plant impurities.

2. The main secret to making puff pastry is to keep the temperature of the room and tools cool, or keep the tools and dough constantly cool. Be sure to cool the rolling board and rolling pin in the refrigerator, and place a few luda cubes in the water intended for kneading the dough. Now in stores you can find wonderful rolling pins that are hollow from the inside, which can be filled with cold water and ice, which will save you from having to cool the rolling pin once again. Don’t forget that after rolling out each layer of your dough, the dough layer must be put in the refrigerator for at least 30 minutes. This will save you from the worst of times when overheated oil starts to spread and tear apart the layers of your dough.

3. Are all instruments cooled and ready? Let's get started making our first puff pastry! First, knead the dough ball. To do this, mix 200 gr. flour, 100 ml. water and a pinch of salt. Knead the dough thoroughly, wrap it in cling film and put it in the refrigerator for 30 minutes. Meanwhile, in a food processor fitted with the standard blade attachment, combine 200 grams. good butter and 50 gr. flour. If you don't have a food processor yet, you can mix the butter and flour by hand. But in this case, do not forget to wear gloves and regularly wet your hands with cold water. Flatten the finished butter dough between two layers of cling film and place in the refrigerator for 15 minutes. You have successfully completed the first stage of preparation. Not difficult at all, right?

4. Once both doughs are well chilled, remove them from the refrigerator and place them on a chilled, lightly floured rolling board. To begin, roll out the dough ball into a rectangle measuring approximately 40 by 25 centimeters. Place the butter and flour on two-thirds of the length of the surface of this rectangle so that there is an edge about a centimeter thick free of butter. Cover the buttered part of the dough rectangle with the remaining butter-free portion. Fold the remaining butter edge over the previous part. Carefully pinch the edges, cover the dough with cling film and refrigerate for 30 minutes.

5. Place the chilled dough on a chilled board with the short side facing you, roll it lengthwise and fold it in three again. Then turn the piece of dough 90⁰, roll it out again and put it in the refrigerator for 30 minutes. This method of rolling out and folding puff pastry is called turning. Repeat the entire procedure of rolling, folding and turning 90⁰ six to eight times, each time chilling the dough in the refrigerator. To avoid confusion about how many times you have already rolled out your dough, make indentations in it with your finger. After the final rolling, wrap the dough in cling film and refrigerate for one hour. Remove the dough from the refrigerator immediately before making your pastries, cakes or pies. Do not let the finished dough sit at room temperature for too long!

6. Curd puff pastry is prepared in a similar way. This dough turns out much more tender, aromatic and very tasty. Mix 200 g in a bowl. well sifted flour, ½ teaspoon of baking powder and a pinch of salt. Place 50 grams on top. chilled butter, cut into small pieces. Place 200 g on top of the oil. cottage cheese that has been previously squeezed out of excess moisture and rubbed through a sieve. As quickly but thoroughly as possible, mix everything together into a homogeneous dough, wrap the dough ball in cling film and put it in the refrigerator for 30 minutes. Separately prepare the butter dough by mixing 200 g. butter and 50 gr. flour. Flatten the butter dough between two layers of cling film and refrigerate for 15 minutes. Turn the dough in the same way as in the previous recipe, remembering to cool it after each rolling.

7. It’s a little easier to prepare creamy puff pastry mixed with thick cream or sour cream. This dough rises due to the evaporation of cream, not just butter, which makes it possible to reduce the number of sheets when turning. Mix 250 gr. flour, ½ teaspoon of baking powder and a pinch of salt. Add 125 grams to the flour in small pieces. chilled butter, mixing everything thoroughly each time. Without stopping kneading the dough, gradually add 125 grams into it. sour cream or heavy cream. Wrap the finished dough ball in cling film and cool for 30 minutes. Turn the chilled dough once or twice, layering with a few pieces of chilled butter. Wrap the finished dough in cling film and refrigerate for one hour.

8. Pies made from yeast puff pastry are fluffy, aromatic and very beautiful. Of course, such a dough will require more time and effort to prepare, but it is worth it. Pour one glass of warm milk into a deep bowl, dissolve 10 grams in it. fresh yeast, add 250 gr. flour and knead thoroughly with a whisk so that no lumps remain. Cover the bowl with the dough with a towel and leave in a warm, draft-free place for 60 minutes. Add 300 g to the suitable dough. flour, two egg yolks, one tablespoon of softened butter, one tablespoon of sugar and a pinch of salt. Knead the dough thoroughly, cover with a towel and let rise twice in a warm place for an hour, kneading the dough every half hour. Place the finished dough in a bowl, cover with cling film and refrigerate overnight. Overnight in the cold, the dough will rise again, become more plastic, stronger, and at the same time acquire a light, pleasant sourness. Roll out the finished dough into a rectangle, place 200 grams on it. chilled butter, cut into small pieces, and turn as usual four to six times, allowing the dough to rise in the cold for 30 minutes after each rolling.

9. Products made from puff pastry prepared with the addition of rum and cognac are incredibly tasty and aromatic. Sift 250 grams onto a chilled rolling board. flour, make a well in the center and add a pinch of salt. Then pour in 10 tbsp. spoons of cold water, 2 tbsp. spoons of chilled cognac and 1 tbsp. a spoonful of dark rum. Knead the dough thoroughly, adding a little flour as needed, wrap the dough ball in cling film and put it in the refrigerator for 30 minutes. Separately prepare the butter dough by mixing 250 gr. butter and 100 gr. flour. Roll out the dough ball into a rectangle, spread the butter dough over it, fold into thirds, pinch the edges and refrigerate for 30 minutes. Turn the dough as usual by rolling, turning and folding it six times.

10. If you don’t have any extra time at all, but really want delicious homemade puff pastry buns, try making quick-cooking chopped puff pastry. Cool 200 gr. butter and quickly chop it with a knife, along with two glasses of flour. You should end up with a kind of coarse, crumbly dough. Collect it into a mound, make a depression in the center, pour in half a glass of water mixed with 1 tbsp. a spoonful of vinegar and a pinch of salt. Chop the dough again with a knife until you get large crumbs, and then quickly knead it with your hands moistened with cold water. Wrap the dough ball in cling film and refrigerate for one hour. Roll out the chilled dough into a rectangle, fold into thirds and roll out again. Repeat folding and rolling three to four times. Refrigerate the dough for 20 minutes and begin cutting.

And on the pages of KEDEM.RU you can always find even more important tips and proven recipes that will definitely tell you how to prepare puff pastry and what products you can bake from it.

Zhalnin Dmitry

Recipe for universal puff pastry made with beer

The combination of wheat beer and culinary margarine will give an amazing effect: the baked goods will be multi-layered and airy.

Products:

Cooking margarine – 350 g;
Flour – 3 tbsp;
Light beer - 1 tbsp.;
Salt and soda - 0.5 tsp each.

Instructions:

First, chop the margarine with a knife along with the flour on a cutting board.
Then add to the bowl: beer, salt, soda and chopped flour mixture.
Knead the dough and refrigerate for an hour.
Knead again and return to the refrigerator for another 1-2 hours.

Preparing puff pastry according to this recipe takes relatively little time, and the bagels and puff pastries turn out very tasty and satisfying.

What can you make from puff pastry?

A huge amount of goodies! Homemade Napoleon cake, sausage puff pastry, cheese puffs, sugar puff tongues and much more.

I like to make these puff pastries from homemade puff pastry: I roll out the dough into a layer and spread it with a mixture of yolk + sugar + cottage cheese + raisins, roll it into a roll and cut it into portions. I put it on a baking sheet, sprinkle it with plenty of water, bake for the first 10 minutes at 210 C, and then another 20 minutes at 180 C. It turns out very tasty! On my You Tube video channel there is a detailed video recipe for puff pastry dough. The technology is a little different, but the dough turns out incredibly tasty and flaky. I invite you to watch the video and take note of this method!

Be sure to tell us what you cook from puff pastry.
What difficulties or questions arose when preparing my recipe - I will be happy to answer all questions! In contact with

Curd puff pastry

From this dough you can make delicious and tender cottage cheese cookies, which children really like.

Necessary:

Fat cottage cheese – 150 g;
Butter (softened) – 150 g;
Premium flour – 1.5 tbsp;
Granulated sugar – 40 g;
Vanillin - to taste;
Baking powder – 1 tsp;
Ice water - 4 tbsp. l.

Step by step process:

First, grind the butter together with the cottage cheese.
Add vanillin, baking powder, sugar and sifted flour to this.
After mixing all the ingredients, pour in ice water.
Mix well and place in a closed container in a cool place for two hours.

The curd dough is ready. It should turn out to be heterogeneous and have a certain structure. To obtain the desired result, it is recommended to use only dry cottage cheese.

Step-by-step instruction

Since the process of preparing puff pastry is quite complex, strictly follow our instructions:

Pour water into a glass, add salt and stir until the salt dissolves. Melt 75g butter in a saucepan over low heat. Place the flour in a bowl, add salted water, melted butter and knead the dough.
Form a ball, smooth it with your hand, wrap it in cling film and put it in the refrigerator for 2 hours.
Cut the remaining butter into small pieces, place in a bowl and grind until smooth. Place the grated butter between 2 layers of cling film or baking paper. Roll out into a rectangle 2 cm thick and place in the refrigerator.

Remove the dough from the refrigerator. Sprinkle the counter generously with flour, place the dough on the roller and roll it out in one direction, then make a rectangle about 2 cm thick (or thinner) so that the center is thicker than the sides. Spread the cooled butter until the corners are clean.
Now you need to form an envelope from the dough. Wrap it so that the butter does not come out when rolling.
Roll out the dough, later fold it in half and roll it out again. Repeat this procedure three times. Place the resulting rectangle in the refrigerator for 2 hours.
Remove the dough from the refrigerator, fold it in half, and roll out into a rectangle as in the previous step. Fold into 3 parts and refrigerate for at least one hour. This procedure must be repeated several times. After each time the dough cools, sprinkle it with a thin layer of flour to prevent it from sticking.

This completes the process of preparing unleavened puff pastry. Please note: it is not at all necessary to follow exactly the time the semi-finished product is in the refrigerator, the main thing is not less than the specified time.

Puff pastry without eggs

This is an amazing recipe: you don't need any butter or eggs to make it. It is recommended for people who watch their figure or do not eat high-calorie foods.

Products:

Wheat flour – 600 g;
Citric acid – 1/3 tsp;
Water – 350 ml;
Granulated sugar – 2 tbsp. l.;
Salt and soda - 1 tsp each;
Olive oil – 2 tbsp. l.

What we do:

Add citric acid, soda, sugar and salt to the sifted wheat flour. Mix all ingredients.
Add water here, gradually kneading the dough. The resulting mass should be homogeneous and elastic.
After kneading, put it in the refrigerator.
Next, knead a second time and roll out very thin.
Cut the layer into two parts, grease with olive oil, place one part on top of the other, oil side up.
Roll it up and refrigerate for half an hour.
The semi-finished product is ready, and now you can use it to prepare various pastries, both sweet and with meat and vegetables.

One puff pastry – many possibilities!

Puff pastry has no analogues in the culinary world. Any filling will become even tastier thanks to its friability, and everyone’s favorite spicy crunch will be heard in your mouth. Preparing any puff pastry in the freezer will relieve the headache that arises in response to the question “what to bake today?” When you learn how to make puff pastry at home, you can start choosing any sweet and savory pastries, among which everyone’s favorites are:

Croissants and bagels;
Rolls and puff pastries;
Napoleon cake";
Pizza and covered pie;
Chebureks and samsa.

The variety of fillings allows you to use puff pastry to prepare real gastronomic works of art. Two classic cooking recipes: with and without yeast can be supplemented with other ingredients (cocoa, beer, cottage cheese), and then the standard puff pastry will acquire new flavor notes.

Delicious French puff pastry

This semi-finished product makes ideal chocolate croissants, but it can also be used in preparing any other dishes.

Required ingredients:

Premium wheat flour – 600 kg;
Fresh yeast – 20 g;
1 egg;
Butter – 450 g;
Sugar – 100 g;
Milk 5.5% fat – 200 g;
Salt – 10 g;
Cognac – 1 tbsp. l.

How to cook:

Pour flour into a large bowl and make a well in the center.
In a separate container, dilute the yeast in warm milk.
Wait 20 minutes and pour the yeast solution into the flour, mix lightly.
Then add the rest of the products.
Knead the finished dough well on the board for 10-12 minutes. It should turn out soft and smooth.
Leave in a warm place for 30 minutes, or in the oven at 35 degrees.
After the mass has doubled, knead a little more and refrigerate for one hour.
Meanwhile, take the butter out of the refrigerator, put it in a bag, roll it out with a rolling pin and also put it in the cold.
Now you can start layering. Why sprinkle the table with flour and roll out the dough 2 centimeters thick.
Place butter in the center and fold the layer into an envelope.
Carefully roll out to a thickness of 1 cm. Place in the refrigerator again.
Repeat twice more, each time sending the workpiece into the cold for 1-2 hours.
The French puff pastry is ready, you can immediately prepare delicious pastries.

Recipe 2: Quick puff pastry without yeast

Puff pastry without yeast differs from its counterpart in the yeast in its composition, but has an equally interesting taste. The speed of preparing puff pastry is what every housewife dreams of! Is it possible to avoid wasting time on folding multiple layers, but still achieve the necessary structure? An express recipe will answer this question.

To prepare quick puff pastry without yeast you will need flour (0.6 kg), water (1 cup), egg (1-2 pcs), butter (250 g), citric acid and salt on the tip of a knife.

All components are combined in a large bowl in the following sequence: sifted flour with salt, grated butter, water with dissolved citric acid, eggs. If you don't have eggs on hand, you can do without them. Kneading occurs very quickly so that the butter does not have time to melt. Next, you should cool the finished mass for an hour.

The dough is prepared very quickly due to the fact that the resulting mass does not have to be rolled out into numerous layers. This recipe is great for making sweet baked goods, especially French buns and cheese puffs.

Puff pastry should not be thoroughly kneaded: just gather it into a ball and put it in the refrigerator for at least an hour. Dough that is too stiff can cause tough baked goods.

Puff pastry for pizza

The classic Italian pizza recipe involves placing the toppings on a thin pancake made from yeast dough. Try to change traditions and put sauce with savory delicacies on puff pastry - the taste will turn out to be very refined and sophisticated.

Prepare yeast-free dough. It is important to knead the dough yourself, without using a mixer. Pizza dough should always be made by hand. Already three hours after cooling, the dough will be ready. Before starting cooking, give it a round shape, grease with sauce, add mushrooms, tomatoes, olives, cucumbers, sausage and cheese. The result is a truly original pizza.

Beer dough "Original"

Men are crazy about dishes with the addition of their favorite intoxicating drink. They are also known to be big lovers of baking, so this puff pastry recipe will doubly please them!

Prepare yeast-free puff pastry according to recipe No. 2, adding beer instead of water. Choose light beer with low ethyl alcohol content. Dark, bitter beer will not affect the taste of the dough for the better. Pour the flour into the general mixture at the very last stage. It is impossible to feel the taste of beer in the finished baked goods, so without a doubt you can fill it with any filling.

This dough makes wonderful samsa, pasties and pies.

Curd puff pastry “Couldn’t get any simpler!”

There is a stereotype that curd dough is only suitable for curd puffs, but in fact it is incomparable for both sweet and savory pastries. They're great without adding any toppings: place a few rounds of puff pastry on a baking sheet and leave in the oven for 10 minutes and you'll have a great crispy cookie.

Prepare puff pastry without yeast by combining butter with cottage cheese, eggs and water at the first stage. You should choose fatty homemade cottage cheese with a homogeneous structure without lumps. Add the sifted flour last. Combine all components and form a bun. The curd dough takes much longer to cool - you will need 24 hours for it to be completely ready for baking. Suitable fillings include cheese and cottage cheese, potatoes, and jam.