Instant puff pastry at home

The content of the article

• How to make quick puff pastry in 15 minutes
• Classic Recipe with Margarine
• Instant puff and yeast dough
• Instant puff pastry recipe from Emma’s grandmother
• Homemade kefir puff pastry
• Lean on mineral water

Puff pastry products are loved by many, but not all housewives will agree to spend 5-6 hours in the kitchen to prepare a real multi-layer base for delicious homemade baking. If there is no time to prepare such a test mass, but you want to make fragrant croissants or the most delicious Napoleon, a quick recipe for puff pastry will come to the rescue.

How to make quick puff pastry in 15 minutes

To make a puff pastry mass for baking, you need to prepare the main ingredients:

• Butter or margarine – they must be very chilled, because thanks to the pieces of frozen fat that have formed in the thickness of the dough during baking, numerous layers are formed that make the pastries airy and crispy. Before kneading the dough, put it in the freezer for a couple of minutes.
• Chicken eggs – they must also be taken from the refrigerator. In most recipes, only 1 egg is indicated, more can be taken if desired, but excess egg white makes the dough stiff and unyielding.
• Water is plain or mineral or fermented milk product. The liquid for preparing puff pastry also needs to be pre-cooled – it is better if the water is not just cool, but icy – this will achieve maximum layering of the base and prevent the pieces of oil from dissolving.
• Flour – only wheat of the highest grade is suitable. It must first be sieved in order to saturate with oxygen and remove garbage.
• Vinegar – must be added when mixing puff yeast-free dough – it helps to achieve the desired layering. A regular table bite with a 6% concentration is suitable. If a prescription needs such vinegar, but you only have 9%, you need to take it 1.5 times less than 6%.

To avoid difficulties during the preparation of quick puff pastry, you need to remember some important rules:

1. You need to work as quickly as possible, clearly, but carefully so that the butter in the dough structure does not have time to heat up from the heat of the hands.
2. The finished dough mass should be slightly lumpy, and not smooth and uniform, therefore kneading the dough for a long time is not recommended, you just need to collect the butter and flour crumbs in a tight lump.
3. For the best layering of baking, the test base must be kept in the cold for at least half an hour, and preferably 2-3 hours. So that the dough is not saturated with extraneous odors, and its surface is not ventilated, a lump of dough is wrapped with cling film or parchment paper.

Classic Recipe with Margarine

To get a good instant puff pastry, you need to add the components in a certain order. First, the flour is mixed with very chilled margarine (you can grate it on a coarse grater or chop with a knife). Then a mixture of eggs, salt, vinegar and ice water is added to the butter and flour crumbs, after which the dough is quickly kneaded.

Ingredients:

• margarine – 250 g;
• flour – 350 g;
• water – 100 ml;
• chicken egg – 1 pc.;
• table vinegar 9% – 2 tsp;
• salt – a pinch.

Cooking method:

1. In an cup, beat the egg, add salt, vinegar. Shake with a fork until smooth..
2. Add ice water, mix thoroughly, put the cup with the mixture in the refrigerator.
3. Sift flour into a deep bowl, chop slightly frozen frosted margarine in it until large grains.
4. Quickly grind the mixture with your hands into the crumb, make a depression in the center, pour the prepared liquid from the refrigerator there.
5. Stir the mass with a spoon so that the flour absorbs all the moisture. Transfer to a work surface, assemble into a ball without kneading.
6. Fold the test base in a plastic bag, keep it in the cold for half an hour.

Instant puff and yeast dough

The big plus of this recipe is that quick puff yeast dough can be frozen, using as needed for several months. From such a base, delicate and crispy products are obtained, and the filling for them can be made both sweet and salty. Dry yeast is indicated in the recipe, but you can easily replace them with fresh, based on the formula: 3 grams of fresh instead of 1 gram of dry.

Ingredients:

• dry yeast – 8 g;
• water – 1 tbsp .;
• egg – 1-2 pcs.;
• flour – 5 tbsp .;
• margarine – 200 g;
• salt – 1 tsp;
• sugar – 1.5 tbsp. l.

Cooking method:

1. Dissolve yeast with sugar in water heated to 37-40 °. Leave to ferment for 10-15 minutes.
2. Sift flour, mix with salt and chopped cold margarine. Grind into crumbs.
3. Stir the egg to a slightly matching yeast base.
4. Put the dry mixture on the table with a slide, make a depression in the center, pour the liquid base there. Knead soft, soft dough quickly.
5. Wrap a test lump in cling film, bring to the cold for 2 hours.

Instant puff pastry recipe from Emma’s grandmother

The “lazy” recipe for a layered test base for baking from the famous confectioner of Grandma Emma is different in the proportions of the main ingredients. From the puff pastry prepared according to her recipe, you can bake three large pies or many, many tasty, airy, crispy puffs with all kinds of fillings. Grandma Emma recommends using butter – with it, baking is not only very tender, but also natural, but you can replace it with margarine.

Ingredients:

• eggs – 2 pcs.;
• salt – 1 tsp;
• butter – 0.8 kg;
• vinegar 6% – 2 tbsp. l .;
• ice water – 1.5 tbsp. (about);
• wheat flour – 1 kg.

Cooking method:

1. Drive eggs into a measuring cup, add salt, pour vinegar. Beat until smooth..
2. Add ice water so that the final volume of liquid is 500 ml. Stir, refrigerate.
3. Pour sifted flour onto a work surface. Grate frozen butter on a coarse grater, constantly dipping a piece into flour.
4. Gently mix the grated oil with flour, collect with a slide. In the center, make a recess, pour in liquid from the refrigerator.
5. Quickly knead the dough, lifting the mass from different sides to the middle, folding in layers and pressing.
6. Give the finished test base a rectangular shape, put it in a bag and send it to the cold for 2-3 hours, and preferably at night.

Homemade kefir puff pastry

A quick layered base for baking can be prepared using a technology similar to the classic puff pastry recipe. First, the test mass is mixed with kefir, then it is rolled several times, and cold butter is placed in the middle. All this is done for 15 minutes, but due to the intercalation of balls of dough with fat, the products become multilayer, airy and crunchy during baking.

Ingredients:

• kefir – 1 tbsp .;
• egg – 1 pc.;
• salt -? tsp;
• flour – 3 tbsp .;
• butter – 250 g.

Cooking method:

1. Pour kefir into a deep bowl, beat in an egg, add salt. Stir whisk until smooth.
2. Introduce the sifted flour in parts, kneading an elastic, supple dough.
3. Cut cold oil into thin plates, sprinkle with flour.
4. Roll out the test mass, lay out a third of the oil plates in the center, fold it in an envelope, pinch the edges.
5. Roll out again, spread out another third of the oil, fold it in an envelope, and pinch the edges. Repeat the procedure 1 more time using the remaining oil.
6. Wrap the finished dough with a film, keep it in the cold for 1 hour or put in the freezer on demand.

Lean on mineral water

This recipe has Georgian roots – in Georgia, dough prepared in this way is mainly used for khachapuri. In Europe, such a test base is made for other unsweetened pies. In the original, the famous Borjomi vodka is used, but other mineral water can also be taken to reduce the cost of the recipe. If the mineral water is salty, the amount of added salt should be minimized or this component should be completely excluded from the recipe.

Ingredients:

• mineral water – 0.5 l;
• flour – 3 tbsp .;
• butter – 50 g;
• salt to taste.

Cooking method:

1. Sift flour into a deep bowl, add a little salt. Pour mineral water at room temperature, knead a soft, slightly sticky dough.
2. Dust the working surface with flour, put the test mass on it. Sprinkle with flour on all sides, roll out with a rolling pin into a rectangle no more than half a centimeter thick.
3. Melt the oil in a water bath, cool, grease a test layer with it.
4. With a sharp knife, cut the dough into strips 2-3 cm wide, fold it in a pile, holding the edges with your hands.
5. Roll the resulting stack of test strips with a snail, lay flat, roll out and use for baking.