If you are one of those who, due to the seeming complexity of cooking, prefers to buy ready-made puff pastry in the store, rather than making it yourself, then this recipe is for you!

Puff pastry, as you know - capricious and requiring time, effort and attention. But exceptions, as in everything else, in this case also happen - even puff pastry can be easy to prepare. In this recipe, I will talk about such a simple puff pastry that it can be prepared in just some 15-20 minutes, e it does not need to be put in the refrigerator for 2-4 hours, like regular puff pastry.

This puff pastry recipe can be attributed to Georgian cuisine, since it is usually used for making puff khachapuri. However, for other dishes, this dough is perfect, try it!

Sparkling water (originally - Borjomi, but you can use other min. water with gas. ALWAYS REAL MINERAL WATER, NOT GAS WATER!) - 500 ml

Salt - to taste

Butter (melt in a water bath so that it is liquid - for lubrication, approximately) - 50 g

Wheat flour / Flour (approximately, look at the consistency! The proportions are approximate!) - 3 stacks.

This recipe was once shared with me by a Georgian friend from the city of Borjomi. With this puff pastry It is customary to cook khachapuri there. But after trying to cook it once, I began to use it for other pies. As they say, everything ingenious is simple! (and fast). Try it - see for yourself.

Ideally, the water should be Borjomi, but if it is not there, then you can use any other mineral water WITH GAS, the main thing is that it should not be fake, but real mineral water. Preferably in a glass bottle and from a trusted source. The quality of the test depends on this.

So let's get started.

Sift the flour, preferably twice, to properly saturate it with oxygen. We add immediately.

If the mineral water is salty, then salt can not be added to the dough or added to a minimum.

We take mineral water at room temperature. We do not sell Borjomi, so I use what I have. Knead the uncooked dough, semi-liquid, so that it sticks to your hands. In the process of cooking, we will still have to drive flour into it, so make sure not to overweight. Let it be softer at first.

Sprinkle the work surface with flour, lay out a ball of dough. Roll it on both sides in flour, if it continues to stick, gradually add the required amount of flour, but do not overweight. We make sure that the table is constantly sprinkled with flour so that the dough does not stick. It is important. We also grease the rolling pin with flour.

We roll out the dough with a thickness of about 0.3-0.5 cm. It does not matter what shape, the main thing is to roll it out thinner.

By this time, we should be ready to melt to a liquid state. butter. I cooked a little dough, so I took the appropriate amount of oil. You watch as needed. Well, let's say, for such a small cake, 30-40 grams of oil is enough.

We generously grease our dough with melted butter over the entire surface, do not forget the edges. We do not regret oil! If it does not smear very well, you can pour a thin stream of oil over the dough and quickly spread it over the entire surface.

P.S. Those who are strictly fasting can skip this step, or replace the butter with vegetable oil, but I have not tried this method and can not vouch for the result.

Cut the dough into strips, about 2-3 cm wide.

Do not forget that the table must have been sprinkled with flour, otherwise the strips will stick and deform.

It turns out something like this

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Many people love airy puff pastry products, but not all housewives will agree to spend 5-6 hours in the kitchen to prepare a real multi-layered base for a delicious home baking. If there is no time to prepare such a test mass, but you want to make fragrant croissants or the most delicate Napoleon, you will come to the rescue quick recipe puff pastry.

How to make quick puff pastry in 15 minutes

To make a puff dough 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 formed in the thickness of the dough, numerous layers are formed during baking, making baking 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. Most recipes list only 1 egg, you can use more if you wish, but the excess egg white makes the dough hard and unyielding.
• Ordinary water or mineral or fermented milk product. The liquid for making puff pastry also needs to be pre-cooled - it is better if the water is not just cool, but icy - this will allow you to achieve maximum layering of the base and prevent pieces of oil from dissolving.
• Flour - only wheat of the highest grade is suitable. It must first be sieved to saturate with oxygen and remove debris.
• Vinegar - must be added when kneading puff without yeast dough, - it helps to achieve the desired layering. A regular table bite with a 6% concentration is suitable. If the recipe calls for such vinegar, but you only have 9%, you need to take it 1.5 times less than 6%.

So that during the preparation of quick puff pastry there are no difficulties, 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 your hands.
2. The finished dough mass should be slightly lumpy, not smooth and homogeneous, so it is not recommended to knead the dough for a long time - you just need to collect the butter-flour crumbs into a tight lump.
3. For better 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 foreign 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 successful puff pastry fast food, you need to add the components in a specific order. First, the flour is mixed with very chilled margarine (you can grate it on a coarse grater or chop it with a knife). Then a mixture of eggs, salt, vinegar and ice water is added to the butter-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. Crack an egg into a bowl, add salt and vinegar. Shake with a fork until smooth.
2. Add ice water, stir thoroughly, put the cup with the mixture in the refrigerator.
3. Sift the flour into a deep bowl, chop the slightly frozen margarine in it to the state of large grains.
4. Quickly grind the mixture with your hands into crumbs, make a depression in the center, pour the prepared liquid from the refrigerator into it.
5. Stir the mass with a spoon so that the flour absorbs all the moisture. Transfer to a work surface and form into a ball without kneading.
6. Fold the test base in a plastic bag, keep in the cold for half an hour.

Instant puff pastry

The big plus of this recipe is that the quick puff yeast dough can be frozen, used as needed for several months. From such a base, tender and crispy products are obtained, and the filling for them can be made both sweet and salty. The recipe indicates dry yeast, but you can easily replace it with fresh yeast, 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. In water heated to 37-40 °, dissolve the yeast with sugar. Leave to ferment for 10-15 minutes.
2. Sift flour, mix with salt and chopped cold margarine. Grind into crumbs.
3. Stir the egg into the slightly risen yeast base.
4. Put the dry mixture on the table in a slide, make a recess in the center, pour the liquid base into it. Knead quickly into a soft, pliable dough.
5. Wrap the dough ball in cling film and refrigerate for 2 hours.

Instant puff pastry recipe from Grandma Emma

The “lazy” recipe for a layered dough base for baking from the famous pastry chef Grandma Emma differs in the proportions of the main ingredients. From puff pastry prepared according to her recipe, you can bake three large pies or many, many delicious, airy, crispy puffs with all kinds of fillings. Grandmother Emma recommends using butter - with it, pastries are not only very tender, but also natural, but you can also 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. (approximately);
• wheat flour - 1 kg.

Cooking method:

1. Crack eggs into a measuring cup, add salt, pour in vinegar. Beat until smooth.
2. Add enough ice water so that the total volume of liquid is 500 ml. Mix, put in the refrigerator.
3. Sprinkle the sifted flour onto a work surface. Grate frozen butter coarse grater, all the while dipping a piece in flour.
4. Mix the grated butter lightly with flour, collect in a slide. Make a well in the center and pour liquid from the refrigerator into it.
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, fold it into a bag and send it to the cold for 2-3 hours, and preferably at night.

Homemade puff pastry on kefir

A quick layered baking base can also be prepared using a technology similar to classic recipe puff pastry. First, the dough mass is kneaded on kefir, then it is rolled out several times, and cold butter is placed in the middle. All this is done within 15 minutes, but thanks to the layering of dough balls with fat, the products become multi-layered, airy and crispy during the baking process.

Ingredients:

• kefir - 1 tbsp.;
• egg - 1 pc.;
• salt - ¼ tsp;
• flour - 3 tbsp.;
• butter - 250 g.

Cooking method:

1. Pour kefir into a deep bowl, beat in an egg, add salt. Mix with a whisk until smooth.
2. Introduce the sifted flour in parts, kneading an elastic, pliable dough.
3. Cut the cold butter into thin slices, sprinkle with flour.
4. Roll out the dough mass into a layer, spread a third of the oil plates in the center, fold it into an envelope, pinch the edges.
5. Roll out again, spread another third of the butter, fold it into an envelope, pinch the edges. Repeat the procedure 1 more time using the remaining oil.
6. Ready dough wrap with cling film, keep in the cold for 1 hour or put in freezer poste restante.

On the one hand, I am a constant person and do not like cardinal changes in established habits and preferences. And on the other hand, with culinary, I love experiments. Despite the fact that usually for the preparation of dumplings, dumplings, manti and the like, I cook the dough according to when the thirst for adventure attacks me, I begin to “try new recipe". Naturally, with a camera to capture for you and for history, this arguably fateful moment. In such experiments, a new favorite dish is often born. This time I experimented with a test for dumplings on a mineral water, i.e. instead of water or knead it on mineral water. So now let's see step by step what came of it.

Pelmeni dough ingredients

(for 60-80 pieces)

• mineral water - 1 glass (250 ml);
• wheat flour - 3-3.5 cups;
• sunflower oil - 2 tablespoons;
• salt - 1/2 tsp;
• sugar - a pinch;
• egg - 1 pc.

How to cook dough on a mineral water

Tip: I think I should start my step by step description right from him. For cooking, it is better to take mineral water with a relatively neutral smell and taste. Carbonated. We do not need minerals and other useful substances from it, but bubbles that should loosen the dough so that it becomes soft.

I deliberately did not write my review about the result at the beginning of the recipe, so that you would not immediately run away from the page. Forgive me for this!

I summarize now - the dough is like dough, I didn’t feel anything special, I didn’t feel any amazing effect from the bubbles, despite the laudatory reviews on the Internet when it is called “ super test". I would better attribute this epithet to another recipe, more delicious, with which I have already managed to experiment after and which I will definitely post on the blog.

However, this is my opinion, personal and you can ignore it. You may find the result interesting. Anyway, it never hurts to try.

We often cook flour products from store-bought, yeast-free or yeast-free puff pastry because it's easy, quick, and not very expensive. Fortunately, the factory production of this type of product is on the right track. But sometimes you can afford to knead the layered dough at home. And do not rush to close the recipe, because we are not talking about the classic long and troublesome process. Instant puff pastry can be made at home, and your Napoleon or tongues will turn out the way you can only dream of.

Puff pastry recipe:

• Water at room temperature (can be a little hotter) - 250 ml. (1 glass)
• Egg - 1 pc.
• Vegetable oil - 1 tbsp. spoon
• Sugar - 1 tsp
• Salt - 1 tsp
• Butter - 200 g.
• Flour - 525 g (3.5 cups)
• Vinegar (1-9%) - 1 tbsp. spoon

From the indicated amount of products, about 750 g of dough is obtained. Each part is about 200 g. Those layers of dough that you prepare for the future - immediately send them to the freezer, and you can cook from the rest!

How to make quick puff pastry at home

In a glass of warm water, dissolve 1 teaspoon of salt, 1 teaspoon of sugar, stir for better dissolution. Add egg, stir. Then acetic acid (1 tablespoon). Stir again until smooth.

Sift the flour into the dough, adding it in parts, constantly stirring.

The amount of flour in the recipe is 3.5 cups, but it may take a little more or less (since we all have different flour density). Focus on the consistency of the dough while kneading.

The dough should come together and be soft and elastic.

The most delicious and best butter that you have, divided into 4 parts. The butter should be soft, at room temperature.

We divide the dough into four parts.

Each piece is rolled out to 0.3-0.5 cm.

Spread the butter over the entire surface with a spatula.

The oil should be smeared with a thin layer, evenly.

So, the dough cake is completely greased with butter.

Now, starting from the end, we wind the pancake on a rolling pin (the rolling pin can be lubricated with vegetable oil).

We make a longitudinal cut.

We take out the rolling pin from the dough.

And now, attention main secret from a family notebook: when your pies, cookies, puff pastry rolls are already on the baking sheet, spray your products with cold water (this can be done with a spray gun for spraying flowers or linen). It is necessary to spray abundantly - so that the workpieces are very wet. After spraying, send the baking sheet to the oven. I remind you that all puff pastry products are baked at high temperatures (210 C and above).

What can be made from puff pastry?

Huge amount of goodies! Home, and much more.

I like to make these puffs from homemade puff pastry: I roll the dough into a layer and spread it with a mixture of yolk + sugar + cottage cheese + raisins, roll it into a roll and cut it into portioned pieces. I spread it on a baking sheet, sprinkle it with plenty of water, bake the first 10 minutes at a temperature of 210 C, and then another 20 minutes at 180 C. It turns out very tasty!
On my You Tube video channel there is a detailed video recipe for puff pastry. The technology is a little different, but the dough turns out amazingly tasty and layered. I invite you to watch the video and take note of this method!

Be sure to tell us what you cook from puff pastry. What difficulties or questions arose when preparing according to my recipe - I will be happy to answer all questions!

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