You can buy puff pastry at any supermarket. However, it is not difficult to prepare it yourself at home. So the product will come out much cheaper and will be made from quality products.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Now the choice of flour products is huge: cakes, cookies, gingerbread cookies, pies and much more. Many of these delicacies are based on puff pastry. Its peculiarity is thin layers, between which butter or margarine is located. This type of dough turns out to be light, pleasantly crunchy and has excellent taste. It is often used by many housewives. Here you can also mention pies, and pastries, and puffs with fillings - the list is endless. The choice is really big. Therefore, I propose to learn how to cook puff pastry yourself. Having made such a blank, it can be frozen in the same way as the purchased dough for future use. And then, as necessary, prepare a variety of delicacies.
Puff pastry can be made from different types of flour, but wheat flour is most often used. Significant energy value is an important property that puff pastry has. It should be admitted that the calorie content of the product is quite high, but at the same time it is loved by many of us. Of course, such a product cannot be called dietary, therefore, it should be used carefully by people adhering to diets and overweight.
- Caloric content per 100 g - 558 kcal.
- Servings - 600 g
- Cooking time - 30 minutes
Ingredients:
- Wheat flour - 400 g
- Butter - 200 g
- Eggs - 1 pc.
- Drinking water - 50 ml
- Salt - a pinch
- Sugar - 1 tablespoon
Making instant puff pastry:
1. Beat an egg into a bowl, add salt and pour in cold water.
2. Whisk the liquid components until smooth and smooth. Refrigerate to keep food cold.
3. Combine flour with sugar and stir.
4. Take frozen butter and grate it on a medium grater. Do this by regularly dipping the butter into the flour, this will make it easier to rub and will melt slowly from the warmth of your hands.
5. You should have a flour crumb. Fluff it with your hands so that the oil is evenly distributed throughout the mass.
6. Next, one by one, pour in a tablespoon of the cold egg mass and knead the dough. Do this not in the classic way, but scoop up the dough from the edges with your hands and place it on top of each other in the middle. This way you will have layers. It is most convenient to do this on a flat tabletop or a large board.
7. Shape the dough into a square or rectangular shape.
8. There are two ways to proceed. The first - if you bake products from the dough right away, then wrap it with cling film and send it to the refrigerator for half an hour. Next, use for cooking. Second - you can prepare it for future use. Then cut into portions, which you also wrap with foil and put in the freezer.
9. Remember that puff pastry cannot be re-frozen. When you cook it, roll it in one direction with a rolling pin so as not to break the layering.
See also a video recipe on how to make instant puff pastry.
