Cooking from puff pastry: 20 quick and tasty dishes

Published Oct 19th, 2016

by IrinaCooking

Categories:

• Bakery

The yeast-free puff pastry, beloved by many, is not difficult to prepare, it’s even surprising why there is so much talk about it. Classic dough takes time, but for a quick one you don’t even need that.

You can use this dough to make both sweet and savory baked goods. Simply cut it into strips, sprinkle with powder, bake and you will get wonderful puff pastries, and what can we say about meat pies.

If you are a fan of yeast dough, then you can look at the recipe for puff pastry here.

So,

Recipe for classic yeast-free puff pastry

Ingredients:

• 200 + 50 + 50 g flour
• 200 g butter (you can use creamy margarine)
• 120 g water
• 1/4 tsp. salt
• 1 tsp lemon juice
• 0.5 egg (optional, but without it you need 10-15 g more water)

The butter should be at room temperature, that is, pliable but not spreadable.

How to prepare the basic dough

• Mix water and lemon juice.
• Sift the flour and mix with salt.
• Make a well in the flour, pour water into it and mix everything with a fork.
• Pour 50 g of flour onto the table and place the dough on it.
• Knead the dough until smooth, about 5 minutes. There is no need to knead for a long time; the dough rests in the refrigerator for a long time.

Wrap the finished dough in cling film and put it in the refrigerator for half an hour.

How to prepare oil

Mix the butter with the second 50 grams of flour. You can do this with a food processor, or just with a spoon.

Spread the butter over the parchment, giving it the shape of a rectangle with approximately 20 x 15 cm sides.

Cover with a second sheet of parchment, trim a little and place on a board in the refrigerator for half an hour.

How to layer the dough

After 30 minutes, take out the dough and roll it into a rectangle shape. Approximate size 45 x 20 cm.

• Take out the prepared butter and place it on the dough sheet.
• Cover the butter with the other half of the dough and press the edges of the dough together well, pressing with your fingers.
• Roll out the dough into a long rectangle. To make it easier, first carefully roll the rolling pin over the rectangle of dough, simply pressing it, thereby making the layer of butter thinner, and then roll it out with gentle movements toward and away from you. Rolling thickness 5 ml.
• Brush off the flour with a brush.
• Fold the dough into quarters, bringing the two halves together and folding them together.
• If the butter is still cold, turn the dough crosswise and roll it out again.
• Shake off the flour and fold into quarters again.
• Cover with cling film and refrigerate for 30 - 40 minutes.
• Roll out the rested dough again. Do this carefully because the layers become thinner and can be torn. But even if you tear it, don’t be too upset, sprinkle the area with flour.
• Shake off the flour and fold again in the same pattern.
• Place in the refrigerator for 30 - 40 minutes.
• Take out the dough, lay it across and roll it out one last time.
• Shake off the flour, fold into four layers and refrigerate for an hour.

After that you can use it.

If you are a beginner and are faced with such a dough for the first time, do a double fold: mentally divide the dough into three parts, fold the first and the third onto it.

You will need to make 5 such additions, but rolling out the dough will be easier.

Yeast puff pastry

Imagine you are walking down the street past a bakery and you smell the aroma of freshly prepared baked goods. Oh yes, these are the same puff pastry puffs with jam inside.

Moreover, the filling inside for such a delicacy can be completely varied. You probably immediately wanted to cook them at home.

To begin with, these puff pastries are prepared from yeast-free and yeast dough. The first one is not as lush as the second. But here’s how to make puff pastry with yeast, and even quickly, I’ll tell you in this article.

Preparing yeast puff pastry is as easy as shelling pears, and most importantly, it does not require a lot of time and incredible effort, as everyone thinks. And every housewife has the dough components in the refrigerator.

In fact, the most difficult task is to answer the question of what can be made from puff pastry. But you have this answer. Just a few minutes and sweet puff pastry pastries are on your table.

You can please your guests and loved ones. And how delighted your children will be if you also introduce them to cooking. And to make it easier for you at the end of this step-by-step recipe, you will find a video cooking recipe.

Ingredients

Step-by-step preparation

Now, as I told you, every housewife has the ingredients in her kitchen. There is nothing unusual, and most importantly, homemade yeast puff pastry will be natural without preservatives or flavor enhancers..

1. Lay out all the ingredients in front of you so that it is more convenient for you to work with the dough and not have to fumble for some components at the most crucial moment.

2. Take a large and deep bowl. You can take a saucepan or any other container, as you prefer. Pour water into it. Attention, the water should not be cold, but warm. This way the puff pastry will be very soft and tender.

3. Next, add milk to the water. The milk should also be warm. To do this, I warmed it up a little in the microwave. Please note that these ingredients at room temperature are not suitable for the puff pastry recipe. Because we need the dough to become airy and the yeast to react quickly. So let's heat up the ingredients. If you do not want to use milk, then replace it with the same amount of warm water.

4. Add dry yeast and mix everything with a spatula or whisk. Whatever is more convenient for you. Many people think that instant yeast is not suitable for this recipe. But this is not so, you can safely use them. Our yeast begins to react with warm water and milk.

5. Without ceasing to stir, add salt and stir until it is completely dissolved. Thanks to warm water and milk, this reaction will go faster.

6. Next, add sugar and continue stirring until it is completely dissolved. If you want to add an egg or just a yolk to the dough to make it even fluffier, then add it at this stage. This way you can make layers for the Napoleon cake from the dough.

7. Gradually sift the flour. But don't add it all at once, use only half. At the same time, do not forget to constantly use a spatula. Don’t be alarmed, you should end up with a mixture that is not thick, one might even say runny. Set the remaining flour aside for now and then proceed to the next step.

8. Take vegetable oil and pour it into the bowl with the mixture. Mix everything well so that the oil is completely absorbed. This is why we didn't use all the flour - the butter wouldn't be able to absorb well into the dough and this step would take longer. Next, add the remaining flour and begin kneading the dough with your hands.

9. You get such a soft, elastic lump that does not stick to your hands. Then we transfer it into a bowl, cover with a lid or a towel and put it in a warm place for about an hour and a half so that our yeast puff pastry rises. You can crush it a little after 40 minutes.

10. 1.5 hours passed. During this time I crushed him once. We take our lump out of the bowl and roll it into an oval to a thickness of 0.7-1 cm, as shown in the picture.

11. First, take the butter out of the refrigerator so that it becomes soft. Cut the butter into thin slices and place it almost in the middle of the dough, as shown in the picture. But only for one half. Just remember that the dough has a delicate structure, do not press the butter into the dough, and also do not put it to the edge of the dough. Let me remind you that you can replace butter with margarine.
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12. Place the second half of the dough on top of the first, covering it, which is exactly where we spread the butter. Be sure to press the edges together well to prevent the oil from leaking out in the next step. Next, do not roll out the dough too much towards the bend. To make the dough easier to roll out and not stick to the rolling pin, sprinkle it with a little flour.

13. After you have rolled out the dough. Fold it as shown in the picture

14. Shake it off the flour and wrap it in a bag. Next, we put our future crispy delicacy in the freezer for no more than 10-15 minutes. You can put it in the refrigerator for 30 minutes.

15. Then we take it out of the refrigerator and roll it out again, as shown in the picture. Approximately one centimeter thick. After this, repeat steps 13 and 14 three times. We do this so that the dough will flake after cooking.

Everything turns out like this dough. It can be stored in the refrigerator or frozen for later use and preparation of culinary masterpieces.

From the puff pastry in this recipe you can prepare both sweet pastries for the holiday table or a delicious breakfast, or something more satisfying with the addition of meat filling. A closed meat pie turns out very well.

Also, as I said above, it can be used as cake layers for the famous Napoleon cake. After all, the finished version of the cakes and this recipe from puff elastic dough turns out airy, soaks well in cream and simply melts in your mouth.

From this article, I hope you answered the most important question - how to cook puff pastry. Now you won’t be afraid to look for recipes using what turns out to be an easy-to-prepare dough.

You can now proudly brag to your friends that the baked goods you prepare are much better than most pastry shops in the city. Because:

1. Do you know what quality ingredients you are adding?
2. You do not save on products and do not replace milk with dry products

And I will show you in even more detail how to prepare soft, elastic puff pastry, as promised, in the video recipe.

Recipe for quick (chopped) puff pastry

Ingredients:

• 300 g flour
• 150 g butter
• 100 g water
• 1/4 tsp. salt
• 1 tsp lemon juice
• 0.5 egg egg or 1 yolk, but optional

Making quick dough

• Place the oil in the freezer for 10 minutes and put the water in the refrigerator.
• Mix flour with salt and water with lemon juice.
• Chop the cold butter with knives, or grate it into flour on a coarse grater and mix everything.
• Make a well and pour water and egg into it.
• Form a ball of dough; no need to knead it.

The dough should not be uniform.

Wrap the dough in plastic wrap and refrigerate for at least an hour.

After that you can use it.

Classic and chopped puff pastry can be stored in the refrigerator for 3-4 days or in the freezer for several months.

Before using, transfer the dough from the freezer to the refrigerator.

Oil block

• 250 g butter per 850 g dough

water, vinegar and salt in a glass Mix flour with butter to form fine crumbs. Add 3/4 of the measured water and quickly knead the dough. It should turn out soft, loose, but not sticky. You may not need all the liquid. Shape the dough into a square about 3cm thick, wrap in cling film and refrigerate for at least 30 minutes.

Place a piece of parchment measuring 25x38 cm in front of you. Fold the paper in half lengthwise and fold 5 cm from the side edges - you will get an open envelope 15x19 cm.

Prepare the oil block. Place a stick of butter in a paper envelope. Press the butter with your hands or a rolling pin, trying to shape it into a flat rectangle. Fold the open edge of the envelope up to 3 cm. Roll out gently with a rolling pin so that the butter is distributed inside the envelope. The thickness of the oil should be the same everywhere. As a result, you will get a square block of butter 2–3 mm thick and 15x15 cm in size. Place it on a board and put it in the refrigerator for 30 minutes.

Remove both pieces from the refrigerator. On a floured surface, roll out the dough block into a rectangle twice the length of the butter square. Move the rolling pin diagonally from the center in short strokes.

Unroll the butter block and place it on the edge of the dough. Cover with the free half of the dough, carefully bringing the edges of the dough together. This way the butter will be wrapped in dough on all sides - we have formed a paton.

Sprinkle the table with flour and roll out the dough into a rectangle measuring 15x30 cm. Shake off the flour and fold it like a letter: wrap a third of the dough inside and cover with the remaining third. This is the 1st revolution. Roll out again and fold in the same way. Brush off excess flour, make a mark - two turns. Wrap in film and place in the refrigerator for 30 minutes.

Make 4 more turns with a “letter” and the last one - the seventh - with a “book”: fold both thirds of the dough towards the center and fold in half, as if closing a book. Refrigerate for 30 minutes. after every two revolutions.

Roll out the dough to the desired thickness, trim the edges, cut according to the recipe and place in the refrigerator for 1-2 hours or in the freezer for 30-40 minutes. Transfer the dough to a baking tray lined with damp baking paper. Bake according to recipe.

What can be prepared from puff pastry without yeast - recipes with photos of original desserts

You have the opportunity to kill two culinary birds with one stone: expand your stock of intricate recipes and find out what you can cook from store-bought puff pastry without yeast for sweets.

Cake "Friendly House"

1. Boiled condensed milk - 1 can
2. Butter - 250 g
3. Yeast-free puff pastry – 2 packs
4. Cream - 1/3 tbsp.
5. Frozen cherries – 350 g
6. Dark chocolate – 3 bars
7. Sugar - 10-12 tbsp. l.

Cake "Friendly House"

What can you quickly prepare from puff pastry without yeast in a slow cooker? This is a wonderful cake!

Remove the butter from the refrigerator to give it time to melt.

Mix with condensed milk and beat with a mixer. Thaw the cherries and puff pastry. Let the liquid drain and lightly squeeze the berries.

Otherwise, the juice may interfere with the baking process. Without separating the layers, roll out the mass to 70 cm in length.

Place cherries on it in a row with small intervals of 1.5 cm. Sprinkle each one with sugar.

Roll the cake tightly and create something like a snail shell. The result should be 4 shells.

Place them one by one in a container and cook in the “baking” mode for 20 at a time. Turn over and bake the same amount.

Cool and coat all layers with cream. This way you can visually “align” the top and sides. Let the whole thing cool overnight.

It's time to make the chocolate buttercream. Melt the chocolate in a slow cooker, breaking it into cubes, add cream and pour ganache over the cake.

If desired, you can decorate the top with chopped chocolate.

Apple pie “Staropolsky”

1. Sugar - 4 tbsp. l.
2. Apple - 5-6 pcs.
3. Sour cream (thicker) - 500 g
4. Yeast-free puff pastry - 800 g
5. Vanilla sugar - 1 sachet
6. Cinnamon

Apple pie “Staropolsky”

Peel the apples and cut them into small pieces. Add a little water and simmer until almost done.

At this stage, you can sprinkle the fruits with cinnamon. A few minutes before the end, add sugar and cover with a lid for a while longer.

Try the dish for sweetness. The amount of sugar depends on the apples. Divide the puff pastry into 4 parts, roll it out and make it round.

The easiest way to cut with a knife is to use the lid. Spray the baking sheet with water. Place the flatbread and bake. Following her, everyone else.

We will use the samples later. Bake them and grind them into crumbs.

Add vanilla sugar and sour cream to apples. Beat with a mixer, but no more than a minute.

Divide into four parts and frost each cake. Turn the top one with the “clean” side facing you.

Apply a layer of cream and sprinkle with crumbs, but leave some for serving.

What can you make from puff pastry without yeast?

Try this sweet pie recipe. If you want, decorate it with candied fruits on top.

Portuguese Pasta Cakes

1. Corn starch - 2 tbsp. l. (with a slide)
2. Yeast-free puff pastry – 500 g
3. Turmeric - half a tsp.
4. Homemade milk - 2 tbsp.
5. Sugar - 3 tbsp. l.
6. Vanilla sugar

Portuguese Pasta Cakes

Heat milk and sugar in a cauldron. Pour the smaller portion into a small jar with a lid, add starch and turmeric, close and shake well until smooth.

After boiling, slowly pour into the cauldron, stirring constantly, then let it brew and cool.

Roll out the dough thinly, grease the molds with oil and spread it out evenly, removing excess with a knife.

Spread the cream onto 3/4 of the pan and bake until golden brown.

Check readiness by eye through the glass, otherwise the integrity of the cake will be compromised when opening.

Tarte Tatin

1. Yeast-free puff pastry – 1 package
2. Butter - 100 g
3. Sugar - 1 glass
4. Apples (sweet and sour) - 1.5 kg

Peel the apples and test them in a dry frying pan to see if the quantity is sufficient.

Pour sugar into a thick-bottomed cauldron and wait until it bubbles. Stir constantly until the brown consistency becomes smooth, add butter.

Don't be alarmed if it sizzles. The result will be caramel.

Remove the apples and pour the caramel into the bottom. Now lay out the apples beautifully, moving from the edges to the center. Bake it all in the oven for about half an hour.

Roll out the mass, making it slightly larger in diameter than the pan has.

A lid is ideal for these purposes. Remove the fruit and place the puff pastry on top.

Fold the edges inward using a silicone spatula. Pierce the dough in several places and put it back in the oven for another half hour.

Then cool directly in the mold. To ensure that the caramel that is at the bottom has probably come unstuck, put the pan back on the heat for 25 seconds.

Turn off, cover the dish with a large plate and quickly turn it over. The result will be simply fantastically delicious beauty!

Tip: Always prepare the dough in advance. The ideal type of defrosting is long-term. Remove the mixture from the freezer overnight.

Unsweetened dishes for every day

Gray everyday life simply needs to be diluted with goodies, at least sometimes!

And if you don’t know what you can make from puff pastry without yeast and minced vegetables, then we will be happy to tell you a couple of tempting options!

Pie with sauerkraut

1. Sour cream – 250 g
2. Yeast-free puff pastry – 500 g
3. Cream cheese - 150-200 g
4. Sugar - half a tsp.
5. Ghee butter - 1 tbsp. l.
6. Sauerkraut – 650 g

Pie with sauerkraut

If the cabbage tastes too sour, rinse it with water and chop it as finely as possible.

Pour oil into a thick frying pan and fry the cabbage until soft. Pepper and add a little sugar. Cool.

Coarsely grate the cream cheese and pour in the sour cream. Thaw the base and roll out on a baking sheet.

You can just gently stretch it with your hands. Make sure there are sides. Place cabbage on it, sour cream and cheese on top.

Fold the sides towards the middle. Preheat the oven and bake the pie for about 50 minutes. Very tasty and fast!

Turkish puff pastry with cheese

1. Hard cheese - 65 g
2. Natural yogurt - 2 tbsp. l.
3. Cheese cheese – 150 g
4. Yeast-free puff pastry - 300 g
5. Sour cream (fat) - 1 tbsp. l.
6. Lemon
7. Garlic
8. Seasonings

Turkish puff pastry with cheese

Mix yogurt and sour cream, add cheese. Crush and stir everything with a fork. Now is the time to add the spices and squeeze out the garlic.

Grate the cheese here and mix again.

Thaw and roll out the base, cut into rectangles and distribute the filling evenly.

Make rolls and place them seam side down. Bake on paper until golden brown. Serve with lemon slices. It is customary to squeeze lemon juice onto each piece.

If you are a fan of oriental cuisine, you can find even more delicious recipes in this article.

Lentil pies

1. Onion - 1 small
2. Lentils – 200 g
3. Yeast-free puff pastry – 500 g
4. Ginger (dry) - half tsp.
5. Marjoram, thyme, black pepper, salt
6. Vegetable oil

Lentil pies

Cook the lentils until tender and tender. Drain off the liquid and reserve some of the broth. We will still need it.

Salt and cool the beans. Peel the onion, cut into cubes and fry until golden.

Combine the lentils and onions with the seasonings and add a little water.

It is necessary to achieve such a condition that it is not overdried. Defrost and cut the base into rectangles.

Place a small spoonful of filling in the middle and seal the edges with your fingers. Bake for approximately 20-25 minutes.

What can be prepared from puff pastry without yeast - recipes for quick snacks

Are you interested in what you can quickly prepare from puff pastry (without yeast)? These dishes can be a quick snack option for you or a loved one. Especially if he is fiercely and recklessly in love with tea.

With such snacks, it’s nice to spend an evening with your family, discussing the news of the past day: after such culinary masterpieces, the family will get together much more willingly!

Italian sandwiches "Crostini"

1. Mozzarella – 350 g
2. Basil (fresh) - a large bunch
3. Yeast-free puff pastry – 1 package
4. Olive oil – 180 ml
5. Tomato – 5 medium
6. Pine nuts – 100 g
7. Dutch cheese – 120 g
8. Salt

Try experimenting with different filling options

Grate the Dutch cheese and place it in a blender bowl.

Add pine nuts, olive oil and basil (pre-grated). Add salt and beat until smooth.

We made Italian pesto sauce. Roll out the cooled base so that it can be cut into 6 rectangular pieces.

Try to make them the same. Shape the tomatoes into medium-thick circles.

Brush each square of dough with sauce and place tomato on top.

Slice the mozzarella thinly and place it on top as well. Bake at medium temperature for about 20 minutes.

The base will rise and the cheese will melt deliciously. Simple and elegant! Gourmets should experiment with the filling.

Quick puff pastries “Corners”

1. Garlic - 1-2 cloves
2. Ghee butter - 1 tbsp. l.
3. Yeast-free puff pastry - 350 g
4. Greenery
5. Pepper
6. Salt

Take the butter out in advance and let it melt. Place it in a bowl, add squeezed garlic and spices.

Don't forget the greens. You can use only salt and pepper or “play” with the taste and give preference to Italian or Provençal herbs.

Cut the mass into corners. Place the paper and our preparations on a baking sheet, grease them with oil and spices.

Bake for about 20 minutes at 200C. All! Here's what you can cook from puff pastry without yeast in the oven in literally 30 minutes.

Baskets “Julien”

1. Mushrooms – 500 g
2. Dutch cheese – 450 g
3. Yeast-free puff pastry - 00 g
4. Onion - 4 large heads
5. Homemade mayonnaise - 2 tbsp. l.
6. Vegetable oil

Cut the onion into half rings, cut the mushrooms in the usual way. Grate the Dutch cheese finely.

Roll out the mass and cut it into squares. Grease muffin tins and place in each piece, trimming off excess.

Place some cheese on the bottom, then mushrooms and more cheese.

Spread with mayonnaise and decorate with the remaining puff pastry. Bake at 200C for about 20 minutes.

Closed mini-pizzas “Pigtails”

1. Olives - 20 pcs.
2. Tomato paste - tbsp. l.
3. Cheese “Russian” – 200 g
4. Corn (canned in a jar) - 120 g
5. Yeast-free puff pastry – 1 package
6. Bell pepper - 1 small
7. Sunflower oil - 2 tbsp. l.
8. Sugar, salt, spices

Closed mini-pizzas “Pigtails”

You can buy a ready-made base in the store or prepare the dough yourself: take 400 grams of flour with salt, 120 grams of grated butter and 200 grams of pre-chilled sour cream.

Mix all this quickly, put it in a bag and refrigerate for at least half an hour.

In case of emergency or if you are just lazy, feel free to use store-bought dough.

Just transfer it to the refrigerator from the freezer before using.

Take a thick-walled bowl, put it on the fire and pour in oil, spices, tomato paste, salt and sugar.

Simmer for about a minute and pour in about a quarter glass of plain water. You should have a homogeneous consistency (not liquid).

Finely chop the olives and peppers. Tomatoes can be chopped into slices, and cheese can be simply chopped into slices.

Take out and roll out the mass into a thin layer and divide into two and then into four parts. Makes 8 pieces.

Cut one side into strips. Select the quantity in pairs. Spread the sauce, place the chopped ingredients and corn.

Top with tomato and cheese. Fasten the cut pieces crosswise and press them to the opposite edge. The result will be a braided braid.

Place on paper and bake for about 20 minutes. What can you cook from store-bought puff pastry without yeast in a frying pan? Right!

Such pizzas! Just make sure that the pan is non-stick, plus add a little oil.

Tip: use homemade processed cheese if you are willing to sacrifice beauty for taste. It may leak, but it tastes better than store-bought.