Baking made from unleavened puff pastry turns out to be much tastier if you cook it yourself, rather than using a frozen store-bought semi-finished product. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- DIY step-by-step cooking of unleavened puff pastry
- Video recipe
Unleavened puff pastry in Soviet times was used to make baked goods: tubules, volovanov, “tongue” cakes and Napoleon cake. Today we are used to buying ready-made puff pastry in stores. Therefore, very few people cook it on their own, tk. the process is very long, tedious and requires adherence to certain technologies. But all this negates the fact that industrial manufacturers are saving on food by using cheap substitutes, which is significantly inferior to homemade dough. You can understand this only when you try to make unleavened puff pastry with your own hands.
When kneading homemade puff pastry, some subtleties should be taken into account. The most important thing is that it loves a low room temperature - 15-17 ° С. If such a room is not available, then I recommend keeping all the dishes with which you will work in the refrigerator. And when you touch the dough with your hands, pre-wet them with cold water. The good thing is that you can do a lot of dough, because it is perfectly stored in the refrigerator for 3 days and in the freezer for 3-6 months at a temperature not higher than -18 degrees. In this case, the dough is not subject to re-freezing.
- Caloric content per 100 g - 558 kcal.
- Servings - 700 g
- Cooking time - 2 hours
Ingredients:
- Flour - 400 g
- Eggs - 1 pc.
- Drinking water - 150 ml
- Salt - 0.5 tsp
- Citric acid - 0.25 tsp
- Butter - 300 g
Do-it-yourself step-by-step cooking of unleavened puff pastry, recipe with photo:
1. Cut butter at cool temperature into slices and place in a bowl.
2. Pour in 100 g flour, which is sifted through a fine sieve.
3. Use a knife to chop the butter and flour to make small crumbs.
4. Collect the oil with your hands, forming a round ball. Wrap it in cling film and refrigerate while you work with the other ingredients.
5. Pour the rest of the flour into a clean, dry bowl by sifting it through a fine sieve.
6. In cold water, add an egg from the refrigerator, a pinch of salt and citric acid. Stir with a fork to get a homogeneous liquid.
7. Pour the egg mass into a bowl of flour.
8. Start kneading the dough with your hands.
9. Knead it until you form a round elastic ball.
10. Using a rolling pin, slowly and smoothly roll the dough into a rectangular shape and place the cooled prepared piece of butter in the middle.
11. Fold up the free edges of the dough.
12. Cover the lump with flour dough in the form of an envelope and turn the seam side down.
13. Use a rolling pin to roll out the dough into a rectangular shape.
14. Fold the dough in half again into quarters or with an envelope. Wrap it in plastic and refrigerate for 1 hour.
15. After this time roll out the dough again in a rectangular layer.
16. Roll it in half several times, wrap it in a bag and put it back in the refrigerator for 1 hour.
17. After the procedure, repeat: roll out the dough with a rolling pin.
18. Roll it up, wrap with plastic foil and refrigerate for 1 hour. Repeat this procedure 7-10 times. The more you roll out the dough, the more layers there will be in it, which will have a positive effect on the quality of baking. The finished dough should be smooth and elastic.
See also a video recipe on how to make unleavened puff pastry.
