How to make quick puff pastry at home. Puff pastry

How to make puff pastry at home? For some reason, there is a stereotype that this is a complex recipe. But now I’ll tell you how to make puff pastry with your own hands in 10 minutes. It's not difficult at all, but very simple and fast. And you don’t need a lot of products.

Why make puff pastry at home when you can always buy ready-made ones? In my opinion, homemade is much tastier and more tender. It will never be “oaky”, and even more natural. The store-bought dough hardly uses butter; you can bet it contains margarine, and who knows what and other equally pleasant ingredients. And this is also reflected in the taste and properties.

Although I don’t mind buying it, sometimes I bake pies for my child from it when I need it urgently. But if you want to make Napoleon from puff pastry, then the store-bought one will turn out to be a completely different cake. Maybe I'm being picky, but there is a difference.

There are many recipes for puff pastry, I tried many, but settled on this one, since the recipe is very simple and instant cooking, and the result is excellent!

Yeast-free puff pastry recipe with photo

Products:

3.5 tbsp. flour

2 sticks of butter

0.5 tsp salt

1 tbsp. l. vinegar 6%

Puff pastry without yeast

Place 2 sticks of butter in a cup. Sift 3.5 tbsp onto it. flour.

2. Chop the butter and flour with a knife. If chopping is inconvenient, you can crumble (grind) with your hands, but not directly rub, but as if dividing it into small pieces of butter rolled in flour.

3. You should get large crumbs. There is no need to torment it too much, this dough loves speed, the butter should not melt, but only combine with the flour into crumbs.

4. Pour half a glass of water into the same glass where the flour was and add a tablespoon of 6% vinegar. (I have more water in the photo, since I am preparing one and a half portions of dough).

5. Pour into the dough and knead quickly. There is no need to knead too much, just bring it together and that’s it.

If you need to a quick fix do delicious pastries, prepare instant puff pastry at home. Just 15 minutes and you can select the recipe. I offer three options - the simplest one, with butter, the richer one - with sour cream, and yeast dough thin layers. The dough turns out light and airy. Suitable for baking cakes, including the famous Napoleon, samsa, tongues, puff pastries with filling, savory pies. And many other delicious things.

The layered structure of the dough is given by chopped butter and flour. The fact is that no matter how hard you try, it is impossible to evenly distribute the fat. Due to this cooking technology, layers are obtained.

Attention! Appearance in recipes citric acid or vinegar shouldn't bother you. An acidic environment improves layering. Do not report - the separation will decrease, instead of the desired product you will receive shortbread dough. There is enough acid in the recipe with sour cream.

Instant puff pastry

The simplest recipe for a quick lazy one homemade in butter or margarine. 10-15 minutes, and in your hands there is a preparation for any delicious dish from dough.

Take:

Flour – 500 gr.
Butter – 400 gr.
Water – 200 ml.
Salt – ½ small spoon.
Lemon juice - a tablespoon (can be replaced with a teaspoon of table vinegar).

Recipe with photo

The first important step is to put the water in the freezer for a while, it should be very cold, almost ice cold. Then pour into a bowl. At the same time, send to freezer oil.

Beat in the egg, add salt and add lemon juice.

Whisk well and place on the refrigerator shelf. Do everything quickly so that the contents do not have time to warm up.

Sprinkle flour onto your work surface. Remove the butter from the freezer. We freeze the butter for one purpose - it is much easier to grate without smearing on the grater.

Start grating the butter with shavings on the large cells of a grater. Constantly sprinkle the grater with flour to prevent the butter from sticking. For the same purpose, constantly dip the piece in flour.

Grate in small portions, immediately mixing the shavings with flour. When the oil runs out, both components should be completely mixed.

Gather the crumbs into a pile and make a hole. Pour in the now cooled egg mixture.

Add eggs gradually while stirring.

When the mass is finished, all that remains is to take the last step - gather the dough into a ball.

There is no need to knead the dough, just form it into a ball.

Transfer it to a plate, cover with cling film and refrigerate for 2-3 hours. After a given time, you can bake delicious pastries from the finished puff pastry.

Quick homemade yeast-free puff pastry with sour cream

A very tasty homemade butter dough is made with kefir or sour cream. Suitable for baking quick baked goods.

Required:

Flour – 500 gr.
Margarine for baking – 200 gr.
Yolk of one egg.
Sour cream (yogurt, full-fat kefir) – 100 ml.
Salt – a pinch.

How to cook:

Freeze the margarine, then chop it into crumbs with a knife, or grate it.
Place in a bowl, add yolk and sour cream. Use only chilled sour cream.
Add flour in portions while mixing the ingredients.
Knead the dough, roll it into a ball, and refrigerate for a couple of hours.

A quick recipe for yeast puff pastry at home

For sweet pies, cakes, it is better to whip up puff pastry with yeast. The recipe is used in the preparation of Napoleon.

Flour – 550 gr. + for powder.
Butter – 200 gr.
Egg.
Dry yeast – 7 gr.
Milk – 130 ml.
Salt - a teaspoon.
Granulated sugar - 3 small spoons.
Water – 85 ml.

How to knead the dough:

Heat the water, add yeast and sugar, stir. Place in a warm place to dissolve and rise for 10 minutes.
Separately, pour the milk into a bowl and beat in the egg. Stir quickly and pour in the dough. Return to a warm place.
Pour flour onto a work surface, add a couple of tablespoons of sugar and one of salt. Stir.
Cut the butter directly into the flour into small pieces. Chop with a knife or grate and immediately sprinkle them with flour.
There is no need to knead the dough, just stir. Finally, collect them into a pile.
Slowly start adding the sponge mixture. Pour a little, stir. Then add a little more and mix again.
Remember the test ball a little, but don't try too hard, it needs to be shaped into a ball. Do everything quickly so that the butter does not melt.
Wrap the ball in film and put it in the refrigerator for 1.5-2 hours.

Quick dough in 15 minutes - video with step-by-step preparation

The process of making puff pastry is quite labor-intensive and difficult, so not every even the most experienced housewife knows how to make puff pastry at home. The main snag in its preparation is the need to roll out thin layers several times. An ideal and high-quality product is considered to be a sample with layers rolled out a total of 150 times.

Visually, you will not notice the hard work of the cook, but when eating the concoction you will definitely appreciate the unique taste qualities.

Recipe for classic puff pastry

Required ingredients:

A couple of glasses of premium wheat flour;
200 grams butter(spreads and margarine are not suitable;
A glass of clean boiled water;
A pinch of salt.

Take wheat flour and add salt to it, mix the bulk mixture thoroughly.
Pour cooled water into the flour, it is best to do this in parts, stirring the viscous mass each time until you obtain an elastic piece of dough.
Using a rolling pin, turn a piece of dough into a thin sheet.
Place a slice of cold butter in the middle and repeat this procedure each time.
Carefully fold into an envelope.
Roll it out with a rolling pin until a rectangular layer is formed.
Visually divide the resulting rectangle into three equal parts.
Fold it in thirds.
Leave the dough to rest in the refrigerator for at least 20 minutes.
Roll out the previously folded rectangle with a rolling pin into a large layer, roll it into three equal parts.
Place the product back in the refrigerator.
Repeat this action at least 10 times.

The puff pastry is ready for further work. Despite the fact that it is prepared from the simplest ingredients, not every housewife will decide on the cooking process. But today there are several recipes quick test, which can be easily kneaded at home. The only thing is that its taste will be different from a product made according to the classics, since air layers will appear in it due to additional components and other tricks during preparation.

How to easily make homemade puff pastry

Now you know how to make classic puff pastry at home, but there is an easy recipe that will require much less fuss in the kitchen. It is suitable for your first culinary attempt.

Take 200 grams of wheat flour and a pack of butter. Some time before you start cooking, put the butter in the freezer; it needs to harden, so it will be much more convenient to grate it into fine crumbs.
Pour flour and 100 ml of water into the oil, knead the ingredients into a plastic mass and remove to cool.
After fifteen minutes, remove from the refrigerator and use a rolling pin to turn it into a rectangular layer, which you carefully roll into two parts.
Place in the refrigerator and set aside for exactly 15 minutes.
Roll out again into a thin layer and fold into 2 parts. It is recommended to repeat this manipulation at least five times.

This puff pastry with a simplified recipe is perfect for baking pies, puff pastries, envelopes with sweet filling and other dishes.

Preparing a quick version of puff pastry

Exists unusual recipe how to make puff pastry at home, which involves the use of vinegar, the only negative is that the finished dough is tighter than the classic one.

Take 200 grams of flour and a stick of butter, first add a pinch of salt to the flour.
Add a tablespoon of 9% vinegar to 100 ml of water and stir it.
Mix all the ingredients together until you get a mass that feels tightly kneaded and looks glossy.
The mass should be allowed to rest in a cool place for several hours.
Then make a sheet of dough and fold it in half, roll it out again into a rectangle. 4-5 repetitions of this manipulation are enough. Simple puff pastry is ready, now you can start baking delicious products with various fillings.

Homemade instant puff pastry (video)

Now you don’t have to buy a semi-finished product in stores, because you know how to prepare classic or simplified puff pastry at home. Be sure to decide to bring the recipe to life and please yourself and your household with delicious and aromatic pastries.

To prepare puff pastry, we use two types of dough, such is the paradox. We need the first of them for the filling, for that layer that will separate dough No. 2 with its layers from each other.

Step 1. Prepare dough No. 1.

Grate the chilled margarine into a bowl and mix it with flour.

There is no need to freeze margarine, but it must be cold, otherwise, while working with the dough, it will warm hands it will flow.

Step 2. Using a knife, cut the matted lumps of margarine and flour. The result should be a mass of small lumps: the smaller the lumps, the greater the likelihood that the dough will not tear.

Step 3. As much as possible, collect the resulting dough (it is very crumbly, this is normal) into a ball and put it back into the bowl. We won't need it for now.

Step 4. Prepare dough No. 2.

Pour vinegar or vinegar into the sifted flour lemon juice, add salt. Separately beat the eggs with cold water and pour into the flour mixture.

The dough should be very elastic and soft, do not fill it with flour.

Step 5. Gather the resulting dough into a ball and knead until it becomes homogeneous.

Step 6. Now roll out dough No. 2 into a layer approximately 1 cm thick and place dough No. 1 on top of it.

Step 7. Now the dough needs to be collected in an envelope. To do this we fold the top and left side inside.

Step 8. We also bend the right and bottom sides of the dough. If the dough is heated up and you feel that it is melting, put it in the refrigerator for 20 minutes, if not, continue working.

Step 9. Roll out the dough envelope, seam side down, onto a floured surface to the same thickness of 1 cm and repeat the procedure with folding the envelope 2 more times.

Each time the envelope will turn out thicker and thicker, but when rolling it should not provide resistance. If the dough tears on the sides, simply seal it.

Today, retail chains offer us a wide range of semi-finished products, and we can forget about cooking as such. Making yeast puff pastry at home - quick or classic - will give you pleasure that is incomparable to buying ready-made dough!

No modern machines can replace the human warmth with which we create baked goods for our loved ones that smell like home, comfort and family.

You can, of course, buy puff pastry in the store. But store-bought dough may disappoint you - it often flakes poorly, products made from it become too fragile and do not at all meet your expectations. To obtain high-quality baked goods, it is better to prepare puff pastry at home, and we will look at how to make it in our article.

How long does it take to prepare puff pastry? You won’t need too much time - most of the time is spent solely on keeping the batch in the refrigerator and on making the products themselves. Shall we get started?

Yeast puff pastry differs in base. The basis can be a quick, fresh and rich batch. The technology also differs. The classic technology requires rolling out the base with butter in several stages, while the fast technology requires obtaining the dough in one stage.

But no matter what technology you use, you need to know a few nuances of preparing high-quality puff pastry. These nuances relate mainly to the composition of the ingredients and their proportions.

Its calorie content also depends on the composition of the puff pastry. Puff pastry with butter has a calorie content of 337 kcal per 100 g of baked goods, and when used in a margarine recipe, it varies depending on the fat content of the margarine.

Secrets of quality puff pastry

Quick and easy puff pastry for pies

This is a recipe for instant yeast puff pastry. How to make puff pastry dough so that the whole family gasps with delight? It is not difficult!

We will need

3 cups of high-grade wheat flour (250 ml cup);
300 g butter;
7 g dry or 20 g pressed yeast;
130 ml milk;
85 ml purified water;
1 egg;
3 tsp sugar and 1 tsp. salt.

Instant puff pastry does not like kneading, kneading with fingers or a lot of pressure.
Roll it out quickly and cut it sharp knife into the necessary parts and form the products.
Puff pastry does not like heat. At high room temperatures, the butter in the layers of the knead becomes soft, and the flour begins to absorb it. Therefore, the amount of dough you are not working with should be kept cold.

As a basis for a classic puff pastry, you can prepare unleavened or rich yeast dough. Having prepared the base, we begin to roll it out with butter (margarine). Let's look at these stages in more detail.

First method (classic)

Cut the cooled butter into large cubes and place on food-grade polyethylene film in the shape of a rectangle. Lightly sprinkle the butter pieces with flour and cover them loosely (with plenty of volume) with the free end of the film.

The proportions are as follows: for 400 g of high-fat butter, take 5 tsp. wheat flour. Beat the butter with a rolling pin until it becomes plastically homogeneous, like plasticine. We send the butter preparation to cool in the cold for 20 minutes (not in the freezer!). The dough and butter should be equally cool.

Place the cooled butter blank in the center of a rolled out (also chilled in the refrigerator) square base. In the center, the base square should be thicker than at the edges. Cover the butter blank with the free edges of the base and seal it by pinching the edges.

Sprinkle our envelope with butter with flour and begin to carefully roll out the butter in the dough in one direction - from the center to opposite edges. Smooth out with a rolling pin, without strong pressure, until rectangular shape with a layer thickness of 1-1.5 cm.

Remove excess flour with a pastry whisk, then turn it 90 degrees counterclockwise and fold it into thirds like a book. Cover it tightly with cling film and place in the freezer for 20 minutes.

In folding and rolling out the dough there is little secret, knowledge of which will allow you to get great puff pastry!
The oil component of the batch should always be rolled in one direction, turning the rolled out layer 90 degrees and folding it like a book. If you work the rolling pin in different directions, the layers of butter will mix and the thin layers of flour base will tear. Therefore, always smooth the “book” vertically.

Sprinkle the cooled dough with butter with sifted flour, again thin the layer to a thickness of 1-1.5 cm, sweep off the flour, fold in three and cool for 20 minutes in the freezer. Repeat rolling and cooling twice more.

In total, roll out the puff pastry with cooling 4 times. Large quantity rolling leads to severe delamination of the oil and deterioration in the quality of the products. After the fourth rolling, you can start cutting the puff pastry into products.

Second rolling method

Cut the cooled butter (not frozen) into thin slices and spread over the surface of the rolled out base. Roll up into a tube, seal around the edges and roll out into a rectangle.

Fold the rectangle into thirds and place in the refrigerator for 20 minutes. After cooling, roll it out again. You need to roll it out carefully so that the butter does not tear the thin layer of base, otherwise the butter will leak out during baking and the products will not be flaky and airy. Having rolled it out, fold it in three and put it in the cold for 2 hours. Next we work on the products.

The third method of rolling

Grate the frozen butter onto a coarse grater and mix with a small amount of flour, reserving the shavings.

Roll out the dough into a rectangle and roughly divide it into 4 strips. We spread the shavings on 2 central (conditional) strips, and cover them with the outer ones. We get roughly 2 strips with oil inside.

Now we fold them in half lengthwise, seal the structure by pinching it and begin to slowly roll it out to the original rectangular size. Next, fold the puff pastry again in four and repeat the rolling process. Fold into quarters and place in the refrigerator for 2-3 hours.

Each of these methods for rolling out puff pastry is good. Which one to choose depends on the future products and the time you are willing to spend on baking.

Now let's start learning the basics. The basis for the puff pastry can be unleavened yeast dough and rich yeast dough. Let's look at the recipes for each of them.

Ingredients

— 500 g + -
— 20 g or dry - 1.5 tsp. + -
— 250 ml + -
— 300 g + -
- 3 tbsp. l. + -
- 1.5 tsp. + -

Preparation

This recipe is a classic for croissants - unfilled or filled - from French boulangerie bakers.

Sift the flour through a sieve raised high above the dish. Pour warm water into a spacious container, dissolve yeast and sugar in it and pour in 50 g of melted butter. Let's connect everything well. Gradually add all the flour, quickly kneading the ingredients together until smooth. While kneading, sprinkle the mixture with salt. Knead the base for the puff pastry until it no longer sticks to your hands. The knead should be moderately soft and very elastic.
Place the base in a spacious container, sprinkle the bottom with flour, cover it with film and set it aside in a warm (draft-free) corner to rise for 1 hour.
Roll out the increased yeast mixture into a layer 1 - 1.5 cm thick, put it in a three-layer envelope and put it in the refrigerator to cool for 30 minutes.
Roll out the cooled yeast base again into a layer up to 1-1.5 cm and roll the butter into it in the classic way, which we described above.
Next, we cut our yeast puff pastry into pieces.

Puff pastry for buns and filled puff pastries

The recipe for preparing a rich base for rolling butter is almost no different from the classic version, which we looked at in the previous recipe.

To obtain a rich puff pastry, add a little more sugar, vanillin or lemon zest to the recipe. It is necessary to sweeten directly when molding products.

Secrets of flaky yeast baked goods

We cut the layers into products with a sharp knife! Otherwise, the layers will stick together and beautiful separation of the cuts will not occur.
You cannot pinch the edges of the products, otherwise the puff pastry will not be able to separate freely. To glue the edges of the products, just coat them with beaten egg, connect and wait until they stick together. You can also coat the edges for gluing with plain water by smearing them with your fingers dipped in water.
Before baking, the products should be left to proof for about 40-50 minutes, and only then brushed with beaten egg, but only the surface, not the cuts. If you brush the cuts with egg, delamination will not occur.
Place the products on a baking sheet covered with parchment paper.
Baking of puff pastries occurs at internal temperature oven 170 degrees, for 13-15 minutes. Before placing the products in the oven, you need to lightly sprinkle them with water or place a frying pan with water on the bottom of the oven.

The presented recipes with all the secrets of making puff pastry will allow you to cook it with your own hands with pleasure.

Puff pastry at home turns out magical and airy, and you can be proud that you don’t buy a semi-finished product, but fill your puff pastry with your own warmth and love.