Making puff pastry at home is easy. From it, you can immediately bake your favorite pastries or freeze and use later. Products from home dough are many times better than those bought in the store. And if there is no time or energy to cook? Take out a piece of cooked puff pastry from the freezer in advance. And when it thaws on the kitchen table, blind anything from it! Pies, pies, sausages in the dough, baskets for snacks - everything with such a dough will turn out perfect!
Instant Puff Pastry Recipe - General Cooking Principles
The classic recipe for puff pastry, cooked at home, is yeast or yeast-free, but it necessarily includes the following essential components: butter, flour and salt. Flour is desirable to take the highest grade and be sure to sift through a sieve a couple of times. Sifted flour will be enriched with oxygen, which will further contribute to raising the baking of puff pastry. Butter you need to take proven brands, if desired, it can be replaced with margarine.
For a classic recipe, first knead the dough from flour and water. Instead of water, Borjomi mineral water is well suited for a quick recipe. Such water gives an additional effect to increase the volume of baking. The resulting dough should not stick to your hands, but you should not do it very steeply. According to the classic recipe, the dough is rolled into the reservoir several times, while it is constantly lubricated with melted margarine or butter. To make a quick dough, you must first mix the flour with butter or margarine, and only then add the liquid ingredients.
Instant puff pastry recipe with margarine
Ingredients:
• a pound of wheat flour;
• a pack of margarine;
• a pinch of salt;
• 100 ml of water;
• 10 g sugar. Cooking Method:
1. Put the soft margarine in the cup. To him sift the flour. Grind with a spatula to a tiny structure.
2. Pour salt and sugar into water, stir. Pour into flour with fat.
3. Quickly knead the dough with your hands. Put in a bowl and cover with cling film. Put for 2-3 hours in a cool place to insist. If put in the freezer, it will go faster.
4. Put a piece on a floured table and roll it into a rectangle. Fold its edges with a book (in several layers) and roll it out again. Do this 2-3 times.
5. The dough is ready, you can mold the products or cakes.
Instant puff pastry recipe with vinegar
Ingredients:
• a pack of cool butter;
• a pound of wheat flour of the highest quality;
• half a glass of boiled or filtered water;
• 25 ml of table vinegar 9%;
• a pinch of salt.
Cooking Method:
1. Sift the wheat flour into a bulk bowl. Put the same butter. With a knife, carefully cut the butter in flour until a crumb mixture is formed.
2. Water is combined with salt and vinegar. Instead of the usual vinegar, you can use apple. Pour the mixture into the flour and knead the elastic dough by hand. If it is not convenient to do this in a cup, pull it directly onto the table. You can roll the dough several times, constantly turning into a roll.
3. Put the dough in a plastic bag or wrap food film. Put in the freezer for half an hour.
4. After a specified time, remove the dough and sculpt any baked cakes out of it.
Instant puff pastry on kefir (cookie recipe)
Ingredients:
• a pack of butter;
• a glass of kefir;
• two chicken eggs;
• a pinch of salt;
• 800 g wheat flour of the highest quality;
• bag of vanilla;
• 250 grams of granulated sugar or powder.
Cooking Method:
1. Chopped chilled butter into a crumb with a knife. Cover with flour and cut it again with a knife. It is necessary to get a homogeneous mass with particles of oil in flour. 2. Separately mix kefir with egg and salt. By the way, if you now add a pinch of spices or seasonings (ground pepper, coriander, cinnamon or dried herbs), then the dough will turn out with an original savory taste.
3. Knead the dough by mixing all the ingredients (except sugar).
4. Divide the finished elastic dough into several parts and send in separate bags in the freezer for one hour.
5. Then get the dough out of the cold. Roll pieces individually and overlap them. When a stack of dough cakes is formed, sprinkle the top with flour and a rolling pin and roll the blank up to 8-9 mm.
6. Use a cookie cutter to cut billets out of a flat cake. You can use carved molds or ordinary round rings of different diameters.
7. Put the cookies on a baking sheet (necessarily covered with food foil or thin paper). Beat the remaining chicken egg and anoint the workpiece. Sprinkle with a generous layer of granulated sugar on top.
8. Bake in a heated oven to a temperature of 220 ° C.
9. When quick-made homemade puff pastry cookies have cooled down a little, serve them to the table.
Instant puff pastry on Borjomi (cake recipe)
Ingredients:
• not a full glass of mineral water Borjomi;
• two glasses of wheat flour of the highest quality;
• half a pack of butter;
• two raw chicken eggs;
• half a glass of granulated sugar;
• 5-6 g of salt;
• baking powder bag for dough;
• 250 g of fruit or berry jam;
• 100 ml of heavy cream 33%.
Cooking Method:
1. Mix salt and granulated sugar with fresh, slightly bubbling mineral water (enough pinch). Add one egg and knead together with the sifted flour dense dough. First, in a cup, and then, throwing the mass on the table. Pressing the palm to the consistency of the test was homogeneous and elastic.
2. Grate the frozen ice cream on a coarse grater in a separate bowl.
3. Roll the dough into a wide layer and sprinkle evenly with butter.
4. Fold the dough into a book - in three layers so that the butter is inside the layers. 5. Roll into a rectangle and sprinkle with oil again. Re-fold the dough into three layers. It is conditional to divide a layer into three rectangular parts. Put the right side up inward. Left side to right. This is the folding of puff pastry book.
6. Use the rolling pin again and fold the rectangle three times.
7. Now put the dough in plastic wrap and put in the freezer for several hours.
8. Then pull out and roll out into a 4-5 mm thick blank.
9. Cut into circles a special notch. To make it so that there are the following types of blanks - circles, rings with emptiness inside (like a donut).
10. Put a ring on each circle. For a more dense molding, wipe the edges of the circle with wet hands.
11. So, the next step is to put the blanks on a baking sheet and send to bake at the standard temperature, in a well-heated oven.
12. In the meantime, mix the cream with sugar and whip to a dense sweet foam. For the speedy dissolution of the sweet component, you can take powder instead of sand.
13. Put ready-made jam of quick puff pastry into ready-made baked cups of jam and cover with whipped cream on top. They can be squeezed out using a pastry bag.
Instant puff pastry recipe on dark beer
Ingredients:
• a glass of dark beer;
• a pack of margarine;
• 50 g of granulated sugar;
• one chicken egg;
• 750 g wheat flour of the highest quality.
Cooking Method:
1. Pour the beer into a bowl or pan, add sugar and break an egg. Mix it up.
2. Gradually introduce pre-sifted wheat flour and knead the dough. This should be done quickly, until the gas bubbles have evaporated from the beer.
3. Then roll out the dough and manually grease with soft butter. Fold and roll again. Grease with the remaining butter and fold the dough. Oil will be inside the layers.
4. Put the dough in the freezer for half an hour. Then roll out into the reservoir of the required size and use to prepare the blank for baking. But you can leave it a whole piece or cut into pieces and put in different packages for future use.
Instant puff pastry recipe with lemon juice without eggs
Ingredients:
• half a glass of cold water;
• 800 g of wheat flour;
• one and a half packs of butter;
• 5 g of salt;
• half of one lemon.
Method Cooking:
1. Squeeze the juice out of half a lemon. Strain it from pits and pulp.
2. Chop the cooled butter into pieces and mix with flour in a bowl.
3. Continue chopping, but already with flour.
4. When the mixture becomes loose and crumble pour lemon juice and water, add salt.
5. Next, make the dough by hand kneading and roll it.
6. Fold the accordion and re-roll. Dough cooked, you can use.
Fast Food Puff Pastry Recipe - Tricks and Tips
• Mineral water for dough is better to take in glass bottles.
• The more margarine or butter is used to make dough, the better it will turn out.
• To make the dough really puffy, it is better to use cold ingredients and tools for cooking.
• Instead of a rolling pin for rolling puff pastry, you can use a regular bottle of cold wine.
• It is not necessary to grease the baking sheet with oil; you can simply moisten it with cool water.
• Store the dough better in a bag or cling film in the freezer.
• The quality of the test will depend on the quality of the components used.
• Molded from homemade puff pastry (for lamination with butter or margarine), products should be sent only to a heated oven. If you put it in a barely warm oil, the butter in the dough will begin to actively melt and the products will spread along the pan, instead of rising.
