Instant puff pastry is ideal for home baking. It can be used to make pies and pies (savory and sweet) and even cakes with pastries.

After heat treatment, a correctly mixed base has a very delicate taste and crumbly structure. Thanks to these properties, instant puff pastry is very popular among housewives.

For those who do not like kneading and rolling the base for a long time, experienced chefs recommend visiting the nearest store and purchasing a ready-made semi-finished product for baking. But such a product does not always have the proper quality. In this regard, we propose to do it yourself. Moreover, instant puff pastry does not require the purchase of hard-to-find ingredients. It should be said that the base made at home always turns out to be tastier and healthier than the one that is kneaded in production conditions.

Instant puff pastry: a culinary recipe

Due to the fact that puff pastry is sold in almost every store, modern housewives less and less often make it on their own. Some chefs have completely forgotten how such a base is prepared. To renew the tradition of self-mixing this product, we decided to describe its recipe.

What ingredients do you need to make a real homemade instant puff pastry? For this we need:

• wheat flour (it is advisable to buy only the highest grade) - about 1 kg (a little more or less is possible);
• good quality margarine or natural butter - 4 packs of 175 g each;
• table salt - full;
• large eggs - 2 pcs.;
• natural table vinegar (6%) - 2 large spoons;
• filtered water - about 350 ml.

It is important to know!

All ingredients must be very cold to make a delicious and tender instant yeast-free puff pastry. To do this, it is advisable to keep wheat flour, eggs and water in the refrigerator for several hours. As for the cooking oil, it is recommended to remove it from the freezer only before directly kneading the base.

Making a loose part of the dough

The quick method of making puff pastry is especially popular with those housewives who do not like to knead and roll out the base for a long time, but prefer to make delicious pastries in the shortest possible time. We recommend for such representatives to take 4 packs of frozen cooking oil and grate it on a large grater. Next, add wheat flour to the margarine crumbs. At the same time, kneading the ingredients is highly discouraged. They should only be rubbed with palms. As a result, you should have a free-flowing and aromatic mass in the form of small pieces of margarine, boned in flour.

Cooking the second half of the base

Instant puff pastry consists of two parts. We talked about how the first one is done. As for the second, it is necessary to use a measuring cup for it. It requires mixing chicken eggs and natural vinegar. In the future, it is necessary to add cold water to the mug to the 500 ml mark. In this case, all ingredients should be mixed until a homogeneous mass is obtained.

Connect the components

To knead the puff (instant) dough, gradually pour the liquid part of the base into the margarine crumbs. By mixing all the ingredients, you should get a dense mass of non-uniform structure. The finished dough must be collected into a briquette, and then divided into 3 equal parts. Each of them should be placed in a separate bag and refrigerated for 2 hours.

Subject to all the requirements of the recipe, homemade instant puff pastry should have a non-uniform pattern in the cut with visible inclusions of margarine crumbs. Cooking fat will melt during the cooking process, making the baked goods fluffy and crumbly.

When can you use it?

Now you know how to make puff pastry. The fastest recipe will take about 30 minutes of your free time. However, you can bake pies, pies or other products from such a dough only after it has been kept in the refrigerator for two hours.

If the base has been mixed for future use, then it is better to place it in the freezer. In this state, the dough can be stored for several months. It should be thawed a little before baking.

Instant yeast puff pastry

There are two types of puff pastry: yeast-free and yeast-free. We described above how the first option is done. As for the second, the recipe for its preparation will be presented to your attention a little further.

It should be noted that, unlike yeast-free, yeast puff pastry takes a little longer. But after baking, such a base turns out to be much richer and more high-calorie. It is good to cook various buns, croissants, pies and so on from it.

So what ingredients do we need to make a puff For such a base, you need:

• flour, sifted several times, wheat - from 3 glasses;
• butter or good quality margarine - 200 g;
• dry yeast - 5 g;
• table salt - a small full spoon;
• medium-sized egg - 1 pc .;
• warm milk + water - add at your discretion;
• granulated sugar - 3 dessert spoons.

Preparing the liquid part of the base

Instant yeast puff pastry, the recipe for which we are considering, should be done in stages. First you need to prepare the liquid part of the base.

Taking a deep bowl, pour 1/3 cup of warm water into it, add a small spoonful of sugar and add. Leaving the ingredients warm for ¼ hour, you must wait for them to dissolve. After that, add a beaten egg to the resulting mass. Further, it is required to add so much warm milk to the liquid mixture so that its volume becomes equal to one glass.

Making butter crumbs

Having prepared the liquid part of the base, you should start preparing the bulk. To do this, sift the wheat flour several times, and then add the remains of granulated sugar and table salt to it. Next, you need to remove it from the freezer and grate it on a large grater. Having mixed all the ingredients, you should get a free-flowing mass in the form of margarine lumps, boned in flour.

Knead the dough

After both parts of the base are prepared, they must be combined in one bowl and mixed well. As a result, you should have a smooth and rather thick dough. If necessary, you can add warm milk or wheat flour to it.

How to use?

Having formed a briquette from the base, it should be placed in and sent to the refrigerator for 1.5 hours. If in the near future you do not plan to cook pastries, then the puff yeast dough can be put in the freezer. Before using it, remove it, thaw it a little, form pies or pies, grease with a beaten chicken egg and bake at 200 degrees for a whole hour.

Cooking classic puff pastry

Yeast and instant cooking, the recipe for which was described above, are intended for lazy housewives. If you do not belong to those, then we suggest making a classic basis. You will need much more time to knead and roll it. However, the result will amaze you. Indeed, after baking, such a dough will become very fluffy, tender and tasty.

So, for a traditional puff base, we need:

• sifted white flour - about 3.5 cups (0.5 of them - for grinding butter);
• good butter - exactly 400 g (it is highly not recommended to use margarine or spread);
• drinking water - ¾ glass;
• medium-sized eggs - 2 pcs.;
• citric acid or natural table vinegar - 5-6 drops;
• table salt - 1/3 dessert spoon.

Knead the dough

Before making a real puff base, you need to sift the wheat flour so that you have a high slide on the board. You should make a small depression in it, and then break chicken eggs into it, add table salt, drinking water and natural vinegar. After you carefully mix all the ingredients with your hands, you should have a thick, but very soft and pliable dough (about the same as for dumplings).

After obtaining the base of the desired consistency, cover it with a towel and leave to rest for ¼ hour.

Cooking Oil Processing

While the dough is resting under the napkin, you can start preparing the butter. Put it in a bowl, add ½ cup flour and grind thoroughly into small crumbs. If you forgot to take it out of the refrigerator or freezer in advance, then there is nothing wrong with that. In this case, it should be grated on a large grater.

Form puff pastry

Having processed all the ingredients, you can safely start forming the base. To do this, the rested egg dough must be rolled into a 1 centimeter thick layer, and then put all the butter crumb into its central part. Next, the sheet needs to be folded into an envelope. To do this, it is necessary to bend to the midline first two side parts (you can interlock with each other), and then the top and bottom, which also need to be pinched.

After receiving the envelope, carefully roll it along one side. At the same time, it is not recommended to press too hard on the rolling pin. Having received an elongated rectangular layer, it must be folded again. To do this, you need to mentally divide it into 4 parts. First, bend the first and last to the middle (see photo). In the future, the base must simply be folded in half.

After performing the described actions, the dough must be rolled out again along the same side. Having folded the product in the same way, it should be placed in a bag and sent to the refrigerator. After 40 minutes, the dough must be removed and rolled out (not forgetting to fold), as described above 4 more times. This way, you get a real homemade puff base that can be used to make any baked goods.

How much to heat-treat?

If, in the process of forming products, you decide to roll out a puff yeast-free dough with a thickness of 2-3 millimeters, then it is recommended to bake it for 15-20 minutes. In this case, the temperature in the oven should be about 220 degrees.

If you decide to make thick cakes (for example, 1.5 centimeters), then the cooking time will be 34-39 minutes. The baking temperature must be increased (about 240-260 degrees). As for the yeast dough, it will take almost an hour to bake it (at a temperature of 200 degrees).

As mentioned above, you can cook any baked goods from homemade puff pastry. The cake "Napoleon" is especially tasty from it. If for dessert you need to get a delicate and thin sheet, then the base should not be rolled out on a table or cutting board, but directly on cooking paper sprinkled with flour. After that, the base can be immediately transferred to a baking sheet along with the parchment.

24.10.2010, 20:12

Mila Larina

24.10.2010, 21:33

Tatyana, I always use these two recipes (tested many times)
http://forum.say7.info/topic28213.html
http://forum.say7.info/topic20540.html
And about the purchased dough, I can say that I rarely got baked goods from it. I don't experiment anymore.
Good luck to you!!!

24.10.2010, 21:37

and other baked goods are baked normally?

25.10.2010, 17:13

from my experience - puff pastry cannot be rolled out - if rolled out. then with a rolling pin - only in one direction. It is best to bake in an airfryer or on an oven function .. where air circulates. try not to make a big pie. and small pies - such as turnovers or rolls - just twist a few layers. the filling is better not liquid - for example, fresh apples. cabbage. green onions. you can just tongues with sugar. cinnamon. poppy seeds - sprinkle on top. I put it in a preheated oven for 15 minutes. Napoleon is very good from the same dough. I take - talosto dough. successful baking.

25.10.2010, 18:06

Thank you for the advice, I also took Talosto, but rolled, according to the recipe, apples and sugar on top, so the sugar melted first and not at all for 15 minutes. The rest of the pastries seem to work out nothing, I bake, but not much, which I mixed into the oven, without layers.

25.10.2010, 18:40

From the purchased puff yeast-free pies I always turn out well and lush and nothing comes out! (I take whatever is in the store and talosto and frost and 36 layers, it doesn't matter).
Can you close up the edges badly? Or rolling too thin?

25.10.2010, 19:10

25.10.2010, 19:18

lADY Anna

25.10.2010, 20:04

if you are making a closed pie ... or pies, be sure to pierce with a fork a little and nothing will fall apart. And so that the bottom does not burn, I put a frying pan with water in the oven.

25.10.2010, 21:04

Deal and open and all sorts of envelopes and like buns, the result is the same, there is no convector

lADY Anna

25.10.2010, 21:14

girls, I have a prehistoric stove ... I don't even know at what temperature I bake (because I live in a communal apartment, no matter how much I asked my neighbors to throw in a new one .... at least a cheap one ... but it's all useless.) If you pierce them with a fork get pretty. I often bake both samsa and just pies, and big pies, everything is fine, the main thing will adapt!

lADY Anna

25.10.2010, 21:18

The dough turns out to be well-baked only if there is a convector.

I have nothing like this and all the pastries are wonderful
http://i031.radikal.ru/1010/6b/05980c8e6f86.jpg (http://www.radikal.ru)

25.10.2010, 21:26

25.10.2010, 22:21

Well, suppose, when the puff pastry was invented, there was no trace of convectors.

I agree completely !!!
I have an ordinary electric stove, which is already 15 years old, even then in our country they did not hear about convectors, but puff pastries and others also turn out great !!!
I bake at 170 degrees.

lADY Anna

26.10.2010, 01:21

no words, cute! But ... believe me, with a convector it will be ambrosia, and the bottom layer and the top one will be visible in the cut in the form of a stack of thin leaves, and not stuck into one layer of dough. There are no boundaries for perfection!

Well, it is clear that it will be better ... but you can bake it anyway ... I love pies from the tandoor oven ... but there is no such thing ... and it turns out delicious

Olgutka

19.01.2011, 17:08

from my experience - puff pastry cannot be rolled out - if rolled out. then with a rolling pin - only in one direction
Why?

I bake at 170 degrees.
And in some recommendations it is written that you need to bake at a temperature of 220 ~ 250 ° C.
And in other recommendations - 190-200 ° С

And who else bakes puff at what temperature?

Bat

19.01.2011, 19:21

Maybe a thick layer of filling?

19.01.2011, 20:08

well, it is clear that it will be better ... but you can bake it anyway .... I love pies from the tandoor oven ..... but there is no such thing ... and it turns out delicious
You can buy an airfryer if you don't want to bake with a convector, and there will be puff pastry baked goods of a qualitatively different quality.: Flower:

19.01.2011, 20:53

And who else bakes puff at what temperature?

I bake everything by 180, it turns out great, and the layers are visible, I take talosto

19.01.2011, 22:08

And I do not have a thermometer and I bake on full fire, I don’t roll it out, now I’ve started taking the cheapest one in the "five", and everything works out great)) I put parchment paper on the sheet for baking :) :)

19.01.2011, 23:26

19.01.2011, 23:36

buy talosto, leningrad and five pluses.
it always turns out great. the main thing is not to open the oven during the cooking process.
very tasty croissants with marmalade filling are obtained. for the filling I take only a drummer, once I tried another marmalade. so the filling flowed in places.
Here's an example with fresh strawberries and sour cream.

20.01.2011, 20:02

You cannot roll it out, since the structure of the puff pastry is broken or something. However, on the packaging it is written "do not roll out" - for example, on the same roll in rolls.

And it must be placed in the hottest oven possible. I bake at 250 degrees - and turn it on when I just spread the filling. Then it immediately becomes lush and multi-layered and 15 minutes is enough.
You can roll it out, my mother is an engineer of bakery products, she always rolls it out and then bakes it. The basic rule of puff pastry, trimmings cannot be stuck together and let them be used, like yeast dough, that's all. Oh yes! It is also important if you smear the baked goods with an egg on top, categorically do not touch the cut of the dough, otherwise the egg will flow and glue the layers. To prevent the fruit filling from spreading (e.g. jam) and gluing the dough, add starch.
I usually defrost the layers, roll them out a little, and make bagels with dried apricots: 019: I moisten the dough with water on top and dip in sugar (generally I need to smear an egg, but I'm too lazy)

20.01.2011, 20:03

Please teach me to bake puff pastry, I buy in the store, I roll it out, fruits, sugar on top, into the oven, first the chaff or jam is heated, bubbled, poured under the cake, it will brown accordingly, while the top is just a fraction of the result, instead of the recommended 15 minutes I wait much longer for the dough to set on top too. At the exit I get something burnt from below, a thin, not raised something, in a hot state, if I still have nothing to pick off the burners. In general, why is my dough not airy, does not rise and bakes for a long time ????????

Add starch to the filling, I won't tell you the dosage, I don't like such pastries

21.01.2011, 00:35

I just did it - Morozko dough, yeast-free. She rolled it out, tk. the size did not suit me. I needed more to cover the baking sheet. I always put some baking paper on top (I hate scrubbing a burnt baking sheet). The top was covered with a second plate. I also rolled it out a little. I did not smear it with an egg, because I blew everything into the filling. It turned out fine. I kept it at 200 degrees for 25 minutes. (Although the package says 15). The filling was cheese, egg, herbs, oil.

Each housewife has her own signature recipe - be it meat, salads, vegetables or pastries. Each of them usually becomes a subject of discussion among girlfriends and pride for a spouse. Nowadays, not every man can be proud of the culinary talents of his beloved woman. Not all modern girls can boast of the ability to bake pies, but the majority of men who want their other half to know how to do it. This article will help make puff pastry your business card. On the one hand, this is a fairly easy baking that does not require many ingredients, but on the other hand, the process of kneading puff pastry is complicated and requires many conditions to be met. There are three main secrets you need to know when making puff pastry:

1. Avoid the formation of lumps, even the smallest. You need to rub the dough only in one direction, namely clockwise.

2. The main secret is the presence of cold. All semi-finished products should be taken out into the cold. Further, in between rolling, the dough should also be exposed to the cold.

3. The rolling of the puff pastry should be repeated seven times.

So, how to properly knead puff pastry, baked goods from which melt in your mouth. All work can be divided into 3 stages:

1. Kneading the dough.

The flour must be sifted in the form of a slide onto a wooden board or into a bowl. Make a depression in the center of this slide. Beat the egg, salt, water and citric acid separately. Then this mixture is poured into a depression, after which you can knead a smooth dough. After that, it must be placed in a cold place for about 30 minutes, but not less.

2. Preparation of butter.

Puff pastry has a unique taste and appearance, mainly due to the correct preparation of the butter at this stage. Cold oil must be mixed with 2-3 tablespoons of sifted flour. Next, roll out the resulting mass on a board sprinkled with flour. It is advisable to give it the shape of a rectangle or square. As well as the dough, we remove the oil mass in the refrigerator. Before rolling, you need to make sure that the dough itself and the butter mass are kneaded equally steeply, otherwise, during rolling, the butter will not lie evenly, but will remain one whole piece, which will ruin the puff pastry, the baking simply will not turn out the way it should be.

3. Roll out the dough in layers.

Roll out the dough so that you get a square piece larger than a piece of butter dough. It is important that it is thicker in the middle than at the edges. The butter mixture should be put in the middle of the dough rolled out in a square and then bend it (clearly from right to left). Then roll out the dough by pressing lightly on it. Its thickness should be about 1.5 cm. Then roll the dough three times or even four times and roll it out again. Now you need to put it in the refrigerator for a while, and so that it does not dry out, cover it with a damp cloth. Already chilled dough must be rolled out again, folded, rolled out again and refrigerated for another 20 minutes. In total, you should have 7 of these rolls. This is what it is, "light baking" - easy to eat, but not easy to do.

Even if you do everything according to the instructions, this does not guarantee that your puff pastry will be perfect. For best results, use the following tips:

• It is only necessary to cut raw puff pastry with a very sharp knife or a special dough cutter. If the knife is dull, it will flatten the edges, and then the puff pastry simply will not flake.
• Do not open the oven for the first 10 minutes.
• Roll out the dough strictly in one direction, and fold it from right to left.
• Homemade puff pastry can be stored for up to 8 days by wrapping it in foil and in the freezer for up to 6 weeks.

It is also worth noting that you can bake puff pastry in an ordinary gas stove or microwave oven. The hostesses would like to offer a choice of several original ones:

• cottage cheese + finely chopped dried apricots or pitted raisins
• finely chopped and scalded cabbage + chopped boiled eggs
• minced boiled chicken + fried onions + pickled mushrooms

Puff pastry is an excellent base for various pastries: pies, pies, pizza, samsa, khachapuri. Differs in an airy consistency and high calorie content. Making puff pastry at home will take patience and plenty of free time.

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

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 content of puff pastry

Puff pastry has a high calorie content thanks to the use of butter. It can be yeast-free and yeast-free. The calorie content of the first product is 360-370 kcal per 100 grams, the second - 330-340 kcal per 100 grams.

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

Classic recipe

Ingredients:

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

Preparation:

1. I mix water, salt, melted butter and flour in a deep bowl. I knead gently.
2. I roll the ball out of the test base. I wrap it in plastic wrap or put it in a plastic bag. I send it to the refrigerator for 30-40 minutes.
3. I take a large kitchen board. I roll out a rectangular layer. I put a piece of butter on top. Cover with a free edge. I put the second layer of oil on top. I fold again. As a result, I get 3 test layers with 2 oil layers.
4. I roll the workpiece into a rectangle to its original size. I fold the edges of the rectangle to the center, I get a square. I fold it in half again. I put it in the refrigerator for 15-25 minutes.
5. I repeat the procedure 2-3 times. It is better to store the finished baking base in the freezer.

Video recipe

Quickly and tasty puff pastry

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

Ingredients:

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

Preparation:

1. Sifting flour. I mix it with granulated sugar and salt.
2. I chop the softened butter into small pieces. I shift it to flour.
3. Stir and crush with a knife. I get a more or less homogeneous mixture. Then I pour in the water.
4. I knead the dough with active movements. Before cooking, I hold the dough for 3-4 hours.

Yeast-free puff pastry

Ingredients:

• Wheat flour - 450 g,
• Butter - 250 g,
• Chicken egg - 1 piece,
• Water - 180 ml,
• Vodka - 1 tablespoon
• Table salt - 1 pinch
• 9% table vinegar - 3 small spoons.

Preparation:

1. Beat a chicken egg in a bowl, add salt, pour vodka and vinegar. Mix thoroughly.
2. I add water. I sift 400 grams of flour. I leave some in reserve to correct the density.
3. I make a deepening. I pour in the previously prepared liquid.
4. I knead the dough. For convenience, I work not on a kitchen board, but in a deep bowl. I mix the workpiece until it is homogeneous and elastic. I form a ball.
5. I transfer the dough to a flat plate. I tighten it 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 put the second sheet on top. I roll it out to a thin layer 7-8 mm thick. The creamy mass should be square in shape. I put the rolled layer in the refrigerator for 15 minutes.
8. I put flour on the kitchen board. I spread the dough. I roll it out to a homogeneous layer no more than 7-8 mm thick. 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 pinch from the sides.
10. I wrap it on the other side. The result is a 3-layer blank with 2 additional layers of oil.
11. Gently roll out the rounded ends. You need to give the shape of a rectangle.
12. I cover the workpiece with a film. I put it in the refrigerator for 30-40 minutes.
13. I repeat the folding procedure at least 2 times.
14. I cut the finished dough with a sharp kitchen knife so as not to crease the edges.

Quick yeast puff pastry

This is an unconventional recipe for making a multi-layered dough, but the baked goods from it are crunchy, tender and layered.

Ingredients:

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

Preparation:

1. Dissolve dry yeast with 1 small spoonful of granulated sugar.
2. I put the plate with the ingredients in a warm place. I wait 15-20 minutes before the "hat" is formed. Then I mix.
3. I sift flour onto the kitchen board. I add salt and 2 teaspoons of sugar. I rub the frozen butter on a fine grater.
4. I break the egg into the yeast mixture. I pour warm milk. Mix thoroughly.
5. I make a depression from the flour mixture. I pour in the liquid.
6. I proceed to the kneading process. I do it carefully and carefully. Add flour or dilute with water as needed.
7. I put 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

Ingredients:

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

Preparation:

1. I peel the apples, remove the cores and cut them into thin slices, like for charlotte in the oven.
2. I put butter in a frying pan, reheat and shift the apples. I put 2.5 grams of vanilla sugar, stirring. Press lightly to make the juice stand out. I add raisins to the heated fruits. I squeeze the juice out of one orange.
3. I turn the fire down to minimum. Carcass fruit for 5-10 minutes. I put it on a plate. I leave it to cool.
4. Cover the baking sheet with baking paper. I put the first layer of dough. I pour in chopped almonds. I put a mixture of apples and raisins. I distribute it evenly.
5. I close the top with a second layer of the test base. I carefully seal the edges so that the filling does not flow out.
6. I break a chicken egg in a separate bowl. Beat until foamy. Grease 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 is 30-35 minutes.

Video preparation

Napoleon cake

Napoleon cake turns out to be high and very fluffy (made of 6 layers of dough). If you want to make the dessert more modest in size, reduce the number of ingredients.

Ingredients:

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

Preparation:

Helpful advice. The main thing is not to turn on high revolutions in the mixer, since you need to mix, and not beat the ingredients.

1. I take a large platter. With the help of it I cut 6 large cakes. I make holes using a regular fork.
2. I bake on a baking sheet covered with parchment. The oven should be preheated to 200 degrees. It takes 15 minutes to cook one cake. I grind the last layer of dough. I bake the scraps. I pour it into a separate plate.
3. Preparing a creamy base. I mix melted butter and condensed milk until smooth. I use a mixer to speed up the process.
4. Whisk the cream in a separate bowl. The dairy product must keep its shape.
5. I shift the cream to a mixture of condensed milk and butter. I stir with a spatula. I get a light and airy cream, uniform in consistency.
6. I start assembling the cake. I stack the cakes on top of each other. I grease each one with cream. I leave some of the cream base for the top and sides of the cake. Sprinkle on top and side with scraps and crumbs.
7. I send the cake to soak in the refrigerator.

Video recipe

Before serving an exquisite delicacy on the table, you must wait 10-12 hours.

Strudel with apples

Ingredients:

• Puff pastry base - 250 g,
• Granulated 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).

Preparation:

1. Mine and peel the apples. Peel off, remove the core. I cut it into thin slices.
2. Melt 2 large tablespoons of butter in a skillet. The temperature of the plate is medium. I shift the peeled and chopped apples. I pour in 100 g of sugar, add cinnamon. I stir it.
3. I slightly increase the temperature of the stove. Carcass fruit until soft and evaporation of the liquid, without covering the pans with a lid. It will take about 10-15 minutes.
4. I put the apple filling on a plate. I leave it to cool.
5. I roll out the dough into a rectangle (about 30 x 35 cm).
6. I shift the workpiece (with the short side towards me) on a baking sheet covered with parchment. I put the filling in the center of the rectangle, retreating from the edges 3-3.5 cm.
7. I cover the filling with the top of the dough, and then wrap the bottom. Turn the strudel upside down with a seam.
8. I cover with melted butter with a brush. Sprinkle with 2 large spoons of sugar. I make cuts in the strudel for steam to escape.
9. I put it in the oven. Cooking temperature - 200 degrees. I bake until golden brown for 30-40 minutes. Served with a scoop of vanilla ice cream.

Enjoy your meal!

Puffs with jam

Ingredients:

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

Preparation:

1. I roll out the test base into a rectangle. I divide into several parts measuring 7 by 7 cm.
2. I add cornstarch to strawberry jam to make it thicker in consistency.
3. Beat the egg with a whisk. I smear the edges of the baked goods with a silicone cooking brush.
4. I connect the opposite ends of the test base. I fold the other two edges inward. I grease the top of the layers with the rest of the egg.
5. I preheat the oven to 180 degrees. I send the puffs to bake for 15-20 minutes.
6. I take out the ready-made jam puffs from the oven. I put it on a nice flat plate. I give time to cool down completely. Then sprinkle with icing sugar.

Helpful advice. If desired, combine fillings from different preserves to achieve an unusual baked taste. Enjoy your meal!

Puff pastry meat dishes

Khachapuri

Ingredients:

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

Preparation:

1. I peel the onions, chop them into small pieces, mix with the minced pork and add the spices (I use a mixture of ground peppers). I put melted butter. I leave 20 grams of the total mass for greasing the baking sheet. Mix thoroughly.
2. I divide the dough piece into even small pieces. I roll them into flat cakes of the same size.
3. I spread the filling. Pull the edges towards the center and pinch gently.
4. I am forming a khachapuri. I spread it on an oiled baking sheet.
5. Beat the egg. I coat the pastries. I bake for 30-35 minutes at 180 degrees.

Samsa with chicken

Ingredients:

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

Preparation:

1. I wash the chicken fillet. I cut into small pieces. I peel the onion from the husk. Finely-finely shredded. I add ground spices. I pour in the soy sauce. Leave to marinate for 20 minutes.
2. I roll out the dough base thinly. 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 the samsa with an egg. I send it to the oven, preheated to 180 degrees. Cooking time is half an hour.

Helpful advice. It is necessary to carefully blind the edges so that the baking does not fall apart during the cooking process, and the filling does not leak out.

Pizza

It's good that puff pastry, on the way home from work, can be bought at any store and for dinner you can quickly bake something delicious.

But sometimes you want to pamper yourself and homemade baked goods with your own hands, putting your efforts and soul into it. After all, food cooked with your own hands is always tastier, because it is cooked with love. For puff pastry, few products are needed, it is based on flour, oil and salt. But it takes much more time to prepare it.

True, there are many recipes for puff pastry for a quick hand, so if you do not have free time, you can choose a faster way of cooking. Fortunately, a lot of options are offered - kneading with beer, yeast, water, with the addition of sour cream or cottage cheese.

Puff pastry - food preparation

Puff pastries are always very tender. And to make it even tastier, before kneading the mass, the flour must be sieved so that it is enriched with oxygen. If the dough is made according to the classic recipe, first you need to knead the water with flour, and then roll out the layers, oiling them with margarine or butter.

Recipe 1: Puff pastry

If you make puff pastry according to all the rules, you can't do it in five minutes. This process cannot be rushed. But the result justifies the investment and time spent. The secret to a good puff pastry is to roll it out correctly. The layers should absorb the oil; the dough should not be allowed to break when rolling, otherwise the baking will not turn out to be airy, but sticky and hard. Therefore, you do not need to press hard on the rolling pin; it must be moved smoothly so that the pieces of oil do not break out.

Ingredients: wheat flour - 500-600g, a glass of water (0.25l), salt ¼ teaspoon, butter - 350g.

Cooking method

Mix salt with flour (500g), and leave 100g to powder. Pour in water and 50 g of melted butter. Knead the dough and knead for about a minute. Then put it in a bag or wrap it in plastic and place it in the refrigerator for an hour. Spread the remaining oil to a thickness of about a centimeter.

Cut the dough bun from above deeply with a knife crosswise. Open the quarters of the dough like a flower and roll it into layers without touching the middle. You need to put oil on it and close it with rolled petals, wrapping it on all sides. If there is not enough dough to cover the oil, it can be stretched slightly. Sprinkle with flour on top, beat off slightly with a rolling pin and begin to gently roll into a rectangle of the same thickness. Roll it in one direction. Fold the resulting rectangular layer in three, wrap it in foil and remove for an hour in a cold place. Then make 3-4 more rolls, only in the other direction. Remember to put the dough in the refrigerator after each rolling.

Recipe 2: Puff curd dough

The main secret of making a good dough lies in the cottage cheese: it should be lump-free, soft, tender, but not wet. Then the products will turn out to be more layered and crumbly.

Ingredients: 300g wheat flour, homemade soft cottage cheese - 250g, butter - 150g, salt - on the tip of a teaspoon.

Cooking method

Mix cottage cheese with butter, salt and flour. To make the oil easier to knead, it is necessary to hold it in a warm place so that it becomes pliable and plastic. Next, wrap the dough in a film or bag and place in the refrigerator to ripen overnight or for a day. Now you can bake bagels, ears, puffs from it. In its raw form, the dough is stored for 6-7 days in the refrigerator. Or put it in the freezer. And when you need to bake something, you just have to get it out and defrost it.

It was a recipe for early maturation dough. If you want to make the baking more layered, then the dough needs to be rolled out in a different way, sandwiching it not with butter, but with flour. Mix ingredients with less flour. Roll out a thin layer, sprinkle it with plenty of flour, fold it three times and place in the freezer for 5-10 minutes. Then roll out again, sprinkle with flour, roll up and into the freezer. In total, this must be done 3 times. If there is no freezer, you can put it in the refrigerator for half an hour. The main thing is that the butter hardens, and the dough does not stick and roll out well.

Recipe 3: Puff yeast dough-early ripening

Despite the fact that the dough is yeast, it is made quite quickly. Instead of fresh yeast, you can use regular dry yeast. For the required amount of 70 g of fresh yeast, you need to take about 23-25 \u200b\u200bg of dry.

Ingredients: wheat flour - 500g, butter margarine - 400g, sour cream - 100g, 2 yolks, granulated sugar - 1 tablespoon, a stick of fresh yeast - 70g, ½ tsp. salt, half a glass of milk.

Cooking method

Dissolve yeast with sugar in warm milk by adding 1 tbsp. l flour. Leave the leaven in a warm place to revive the yeast.

At this time, mix the flour with salt. Chop the margarine with a knife, adding flour until crumbs form. Transfer the mass to a wide bowl. In a plate, mix yolks with sour cream, pour into crumbs, continuing to chop with a knife. Add yeast starter and knead the dough. It should be soft enough, at the same time not sticking to your hands. You can add a little more flour if necessary. Then chop the dough with a knife and immediately you can start shaping the products and bake cake cakes, bagels, cookies. Or, rolled into a ball and wrapped in plastic, put in the refrigerator.

Recipe 4: Beer Puff Pastry

Products made from such dough are tender and fragile. They melt in your mouth by themselves. You can make sticks, cookies, cakes, bagels. The highlight of the recipe is the moment at which the flour is mixed not with cold margarine, but with hot melted, the dough is, as it were, brewed.

Ingredients: 250g margarine, 4 glasses of wheat flour, half a glass of light beer.

Cooking method

Melt margarine until hot and pour into flour. Stir, add beer. First, you can mix with a spoon, and then carefully knead the mass with your hands. Roll up the bun, flatten it and place it in the freezer, wrapping it in a bag or plastic wrap.

Defrost the frozen dough, roll it out thinly, try to make a rectangle. Then fold in three - put one end over the middle and cover with the other end. Fold the resulting folded strip again to form a square, roll out thinly and cut the desired shape, bake until light golden brown.

To make the puff pastry easier to roll out, you can use a wine bottle filled with cold water instead of a rolling pin.

Before baking, a baking sheet is not greased with oil, but moistened with cold water. The dough is always placed only in a well-preheated oven.