Are you still buying ready-made puff pastry in the store? And let's try to make puff pastry at home! First, puffs from homemade dough are much tastier than from the shop. Secondly, you know for sure that you put high-quality fresh butter in the dough, and not expired margarine, as happens in production. And it's not difficult at all - homemade puffs, - as many cooks think. Yes, cooking puff pastry at home takes a few hours, but most of the time the dough is in the fridge, and your participation does not need much.
And how much delicious can you bake from your own cooked dough! Cakes, cakes, puffs ... But let's order: first learn how to make dough, and then figure out how to use it.
See what can be cooked from puff pastry in this material: “10 puff pastry recipes”
Ingredients for puff pastry
6 thin cakes 35x25 cm in size:
- 5 glasses of flour + 0, 5 tbsp. for sprinkling the table and board;
- 600 g high-quality butter;
- 3 small eggs;
- 1 glass of water;
- 0, 5 tsp. salts;
- 8-10 drops of table 9% vinegar or 0.5 tsp. citric acid.
Method of making puff pastry at home
Sift 4 cups of flour into a large, wide bowl, and leave 1 cup, it will be needed later.
In the flour, we make a well, we drive in eggs, pour in water, add salt and vinegar.
After mixing the products with a spoon, we continue to knead with our hands until a homogeneous, soft, elastic dough. If it seems to you that the dough sticks to your hands, you can pour a little flour - only a little, not more than 1 / 3-1 / 2 cup, so that the dough does not turn out too steep. If the dough sticks a bit, not scary, it can be easily corrected by sprinkling flour on the table during the subsequent rolling.
Forming a ball out of dough, cover the bowl with a towel and leave for 10-15 minutes.
Meanwhile, knead the remaining glass of flour with soft butter. For a delicious, high-quality puff margarine or spread is not suitable - take only real butter.
Butter, mashed with flour, can be slightly cooled in the refrigerator, while the dough is “resting”.
It's time to start the most interesting stage - puff formation! We take out the dough, sprinkle the table well with flour and roll out the cake in a rectangular layer 1 cm thick.
In its middle lay out the oil, as shown in the photo.
Then we fold the dough: first bend the right and left edges to the middle, pinch.
Then bend to the center of the upper and lower edges of the cake, also pinch.
Now turn the envelope with butter (make sure that the table remains sufficiently sprinkled with flour), and carefully, so as not to tear the dough, roll it into a rectangle 1 cm thick, about 25 cm wide.
We fold this strip: first, bend the upper and lower edges to the middle.
Then again, bend the dough in half. It turns out 4 layers.
Put the rolled dough on the board, sprinkled with flour, cover with food film and set in the cold for 30-40 minutes. If it is winter, you can put it on the balcony, if you cook in the hot season - in the fridge.
After this time we reach the dough and roll it out again into the same narrow and long layer, 1 cm in thickness and about 25 cm in length. Again, fold the dough four times, as described above, cover with film and set on the cold.
The procedure of rolling-folding is repeated a total of 3-4 times, and the dough is ready!
What to make puff pastry?
We recommend to read the continuation: 10 recipes from puff pastry.
