Puff pastry products are tender and cook quickly. But only when it is available. I suggest making puff pastry and storing it in the freezer. Then you can quickly bake a delicious for a family dinner.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Of course, today puff pastry can be purchased without problems and at an affordable price in stores. However, homemade dough is always tastier, natural and healthier! And having it in stock, it will be possible to prepare completely different desserts, both sweet pastries and salty pies. So, you can make pies, pies, pizza, bagels, rolls, baskets, rolls, cake layers, puffs, cakes, cookies, etc. from it. The choice is huge, you just need to prepare it. Having made such a dough once, you will never again buy it ready-made. Since homemade dough tastes better, because remembers the warmth of your hands.
Many people think that cooking it at home is difficult, but this is not at all the case. Of course, most often, puff pastry, capricious, takes time, effort and attention. However, as with everything else, there are also exceptions in this case. I will tell you the simplest way to make puff pastry. In just 15-20 minutes you will have it ready. This will make the dough crisp and light. But it is worth remembering that there are a lot of calories in it.
- Caloric content per 100 g - 558 kcal.
- Servings - about 500-600 g
- Cooking time - 20 minutes for kneading the dough, plus half an hour for cooling
Ingredients:
- Flour - 300 g
- Table vinegar - 1 tablespoon
- Drinking water - 50 ml
- Egg - 1 pc.
- Butter - 200 g
- Salt - 0.5 tsp
Making puff pastry with your own hands:
1. In a bowl, beat in a cold egg, pour in vinegar, ice water and add a pinch of salt. I draw your attention to the fact that the products must be exactly cold. You can use cold milk instead of water. It will improve the taste of the dough, but reduce its elasticity. Therefore, it is preferable to use a mixture of water and milk. Don't forget to add salt. It will improve the taste of the dough and increase the firmness. But if you overdo it with it, then the taste of the dough will deteriorate significantly, and if you do not salt enough, the layers will blur. Vinegar also increases the elasticity of the puff pastry. Lemon juice or acid can be used instead.
2. Whisk or use a fork to stir the liquid ingredients and refrigerate to keep them cool.
3. Sift the flour through a sieve to enrich it with oxygen and place it in a convenient wide bowl for kneading the dough. Take a medium grater and frozen butter. Also, the splendor of the baking depends on the fat content of the butter, the more it is, the better.
4. Constantly dipping a piece of butter into the flour, grate it. Do this quickly so that the heat from your hands does not melt the butter.
5. Mix the flour with the grated butter with your hands. You will have a flour crumb.
6. Then gradually pour the cold egg mass into the dough.
7. Knead the dough. Rake flour from the edges and place it on top, as if layering. That is, you should not stir the dough as usual, but with quick movements rake and apply from above.
8. Shape the dough into a rectangular or square shape.
9. Wrap it in a plastic bag and refrigerate for half an hour. Then you can use it for baking. And if you prepare it in large quantities, then cut it into portions, wrap it in cellophane and store in the freezer for up to 3 months.
See also a video recipe on how to make a delicious puff pastry recipe.
