Puff pastry at home - a quick and easy recipe without yeast
Dough is a very important part of baking. Even with the most luxurious filling, pies will not be tasty at all if the dough is not mixed correctly. I offer you the ideal, in my opinion, recipe for puff pastry without yeast for samsa and more.
Preparing is not at all difficult. It is important to follow all the recommendations in my step-by-step recipe. Then your samsa or other layered pastries will be simply bomb!
Ingredients:
- Water at room temperature – 300 ml.
- Salt – 1 tsp.
- Flour – 500 gr.
- Butter – 150 gr.
Preparation:
1. Pour warm water at room temperature into a bowl. Add salt here. Stir until the crystals dissolve.
2. Pour flour through a sieve. Mix the mixture first with a fork and then with your hands. All the flour should be completely absorbed into the dough, and the bun itself should become soft and elastic.
Depending on the type of flour, you may need more or less. Therefore, do not add everything at once. After all, this can be done during the kneading process.
3. Cover with cling film and leave to rest for half an hour. During this time, the flour will release its adhesive properties. Then the mass will become even more pliable in work.
4. Divide the bun into 4 equal parts. You can do this by eye or using a kitchen scale. Roll each one into a ball.
Cover again with film and leave for 7-10 minutes.
5. Next, roll out the first part into a very thin layer, no more than 2 mm thick.
6. Take soft butter. Generously grease the rolled part with it, evenly, including all the edges.
7. Next, roll out the second ball in the same way. We place it on a greased square and coat it in the same way.
While you are working with one piece, hide the rest under the bag.
Thus, we use all parts of the test. But there is no need to coat the top one anymore. In total, each layer takes about 50 grams of oil.
8. We stretch all the sheets a little and trim them. Lightly compact, then roll into a tight roll. We wrap it in film and put it in the refrigerator for 2 hours.
Now the dough is ready! You can use it for its intended purpose. If you decide to make samsa, cut the roll into portioned pieces and slightly flatten them. In order not to disturb the layers, it is better to cool them again a little before rolling.
Next, roll out and follow the recipe for the chosen baked goods!
How to make puff pastry without yeast using kefir
You can work with the base for this recipe within 2 hours after mixing. Super-fast and mega-tasty! Ideal for any type of puff pastry baked goods - tubes, pies, pies, puff pastries, pizza and so on.
Ingredients:
- Flour – 400 gr.
- Salt – ½ tsp.
- Egg yolk – 1 pc.
- Granulated sugar – ½ tsp.
- Kefir – 200 ml.
- Butter – 250 gr.
The output is 900 g. product.
Preparation:
In this case, it is important that all products are well chilled. This applies to yolk, kefir and butter. Instead of the latter, by the way, you can use margarine.
1. Sift the flour into a clean, dry bowl. In this case, it is wheat of the highest quality.
2. We take the butter or margarine straight from the freezer and immediately rub it into the flour with a coarse grater. To prevent it from sticking to the nozzle, roll the piece in flour more often.
Then add salt and sugar, quickly rub it all into a homogeneous crumb with your hands.
There is no need to knead with your hands for a long time. Otherwise, the heat will cause the butter to melt.
3. We make a small depression in the middle. Pour in the yolk and cold kefir.
Mix it all with your hands so that the contents come together into a more or less common mass. There is no need to knead this composition for a long time. We put it on the table and try to collect a lump. We stretch it with a rolling pin and then fold it in half. Then we collect all the dry flakes from the table and pour them into the center of the layer. We stretch it again with a rolling pin, and then fold it in the same way.
Thus, we collect it and roll it out until everything dry is collected. When fewer flakes come off, try to fold not in half, but in an envelope - first the right and left sides to the center, and then the top and bottom.
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As a result, we fold the dough into an envelope and compact it. Place in a bag and place in the refrigerator for at least 2 hours. In general, you can store it in the cold for about 3 days.
For longer storage, move it to the freezer. Here it can “live” up to 3 months. Then you need to roll out the mass into a very thin layer, sprinkle it with a thin layer of flour, and then fold it. In this case, each layer must be dusted with flour. Then, when required, it will be convenient for you to take it out and defrost it.
Baking based on this product turns out very tasty! See for yourself!
An easy way to make yeast puff pastry with milk
Yeast dough is ideal for fluffy baked goods. Here I will show you how to knead it using a milk-based sponge method. Follow the step-by-step recipe and you will have the perfect basis for culinary creativity.
Ingredients:
Opara:
- Water – 90 ml.
- Dry yeast – 8 gr.
- Granulated sugar – 1 tsp.
Dough:
- Flour – 600 gr.
- Granulated sugar – 2 tsp.
- Salt – 1 tsp.
- Cold butter – 200 gr.
- Egg – 1 pc.
- Milk – 135 ml.
Preparation:
1. We start by preparing the dough. Pour water into a bowl. The liquid should be warm. When you dip your finger in there, you should feel a neutral or slightly warm temperature. This is ideal for normal yeast functioning.
The bowl for the dough should be slightly larger in volume than its contents. After all, the mass will “grow”.
Add yeast here. In order to “feed” our dough, we will definitely add granulated sugar. See the list above for the exact quantities of ingredients.
Mix everything thoroughly. Cover the bowl with cling film and put it in a warm place for 10-15 minutes.
2. Sift the flour into a separate bowl. Add salt and sugar to it.
Mix. Leave the dry component aside for now.
3. Break the egg into another bowl.
Mix it with a whisk or fork until smooth. Then pour in the milk and combine everything again.
4. When the dough forms a fluffy cap, it is ready.
Combine it with the egg-kefir mass.
5. Pour flour onto the table. Here we put a piece of hard butter from the freezer. Use a knife to chop it right here, and then grind everything into crumbs.
We make a depression in the center. We begin to pour in the liquid mixture here in parts.
Stir a little each time to absorb the liquid into the dry part. You need to knead as quickly as possible so that the butter does not start to melt.
In the end, we mix a common lump. There is no need to achieve its uniformity - it will still partially disintegrate into flakes.
6. Wrap in cling film. Place in the refrigerator for 2 hours. During this time, the bun will slightly increase in size.
7. We take it out of the refrigerator. Sprinkle the table with flour and a lump of dough on top too. Roll out into a layer of medium thickness. Fold 2 opposite edges towards the center. Then fold it again, only in half.
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Cut into 2 parts and put in the refrigerator until needed. But if you need to cook right now, you can start right away.
Yeast puff pastry
It is not uncommon for some housewives to make puff pastry with the addition of yeast. Now let’s answer the question of how to make puff pastry at home with yeast.
This dough is made faster, and it turns out softer and not crumbly. I mainly use this dough for pies.
Ingredients used:
- 1 glass of milk.
- 2 cups of flour.
- 1 tablespoon sugar.
- 1 tablespoon of flour.
- 1 teaspoon dry yeast.
- 1 egg.
- 200 g butter (1 pack). It's the oil, not the spread.
Now let’s look at the process of how to make puff pastry at home correctly.
Step 1.
To make the yeast work faster, I do this. I heat the milk so that it is warm, pour it into a separate deep bowl and pour a teaspoon of dry yeast into it and stir until dissolved .
mix dry yeast with warm milk
Step 2.
When the dry grains swell, add flour, salt and sugar . Mix and send the resulting porridge to the warmest place in the house for 40 minutes .
The dough is ready when the surface begins to wrinkle. This is a sign that the maximum volume has been reached and the dough is ready to fall.
the dough has risen
Step 3.
It's time to add the rest of the ingredients and knead the dough . Making an elastic bun. Leave it so that it doubles in volume.
Step 4.
We take out the butter in advance so that it is warm. Roll out the resulting dough into a rectangle .
roll out into a rectangle
Step 5.
Approximately this is how we spread it with oil and fold it
Now spread the oil over the entire surface . the dough into an envelope and roll it out again . Then we fold it into 3 layers and roll it again . Approximately 30 layers are considered normal. This means we repeat the procedure about 9 times.
How to make puff pastry for Napoleon with your own hands
Have you decided to make your favorite cake? Here is the dough recipe for it. Although the product can be used not only for Napoleon, but also for other baked goods. The dough is very crispy, flaky and not hard at all.
Ingredients:
- Flour – 400 gr. (+150 gr. for oil)
- Large chicken egg – 1 pc.
- Water – 180 ml.
- Salt – ½ tsp.
- Vinegar 5-9% – 1 tbsp.
- Butter – 250 gr.
Preparation:
1. Pour vinegar into the water. It is needed to ensure that the dough is crispy after baking.
Add salt and raw egg here. Mix well.
2. Sift the flour into a dry, clean bowl. Pour the liquid composition here. We collect everything into a common room. Then dust the table with flour and move the bun here. We start kneading with our hands for 5-7 minutes. This will make the mass more elastic and soft.
Don't add too much flour. If the dough sticks to your hands too much and is impossible to knead, add a little flour. But keep in mind that over time it will stick less and less. Ultimately, it should not stick to the palms, be very soft and elastic.
Then we wrap it in cling film. Let it rest for 15 minutes.
3. Sift another 150 grams into another bowl. flour. We take the butter from the freezer and begin to grate it directly here, periodically dipping it in flour. Quickly mix into a homogeneous viscous oil mass.
4. Place the rested dough on a table dusted with flour. We also sprinkle it a little on top. Roll out into a square, about 0.5 cm thick. Place the butter mixture in the center.
Flatten it slightly, and then cover the butter with the edges of the dough, like an envelope.
Sweep off excess flour with a brush.
Wrap in cling film. Place on the board, seam side down. Transfer to the refrigerator for half an hour.
5. Then we take it out of the refrigerator. Sprinkle the table with flour again. Place the envelope here, seam side down, after first freeing it from the film.
Roll out slowly so that the dough does not tear and the oil is evenly distributed in it. The thickness of the layer is approximately 1 cm.
Now fold the 4 sides again into an envelope, sweeping away all the flour. Wrap in film and transfer to the refrigerator for 30 minutes. We roll out in the same way 2 more times - take it out, dust it, roll it and fold it. After each rolling, the dough needs to cool for half an hour.
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6. After the final third rolling, fold the layer only on both sides. Place in the refrigerator for 2 hours. Then the product will be ready for further use - pies, pies, pastries. Well, or Napoleon cake layers.
The dough can be stored in the freezer for up to 3 months.
Simplified puff pastry recipe
In terms of technology, it is very similar to the previous one, but to simplify the process, we will mix the butter with flour, and prepare another unleavened dough for the base. All products should be cold, and it is ideal to keep it cool in the kitchen.
Ingredients:
- flour – 400g + 50g;
- egg – 1 piece;
- salt - on the tip of the knife;
- 9% vinegar – 3 tsp;
- butter – 200g.
Cooking process
- We will need to mix the egg with water to get a total volume of 250 ml. Therefore, it is more convenient to break it into a measuring glass, shake it, and then add cold water to the required volume and stir again.
- Now you can pour it into a bowl in which we will knead the dough. Add vinegar to the liquid and add salt. Stir until dissolved.
- Pour flour in parts (leave 50 grams for other purposes). First, stir with a spoon until possible.
- Then we transfer it to a table sprinkled with flour and continue with our hands. The dough is thick and should not stick to your hands. We put it in a bag and put it in the cold.
- Meanwhile, prepare the oil. To make it more convenient to roll out, so that it slips less, we will mix it with flour. To do this, first cut into arbitrary pieces.
- Place in a blender bowl and add the remaining 50 grams. flour.
- Grind it and get this crumb.
- Pour it onto a large sheet of baking paper.
- Cover the top with half of the same sheet and press down slightly with your palm.
- We bend the edges of the paper to get a square envelope with a side of approximately 12-15cm.
- We turn it over with the folded edges down and roll it with a rolling pin so that the butter crumbs occupy all the space inside the envelope and the layer becomes evenly thick. Place it in the refrigerator for 20 minutes.
- After this time, first take out the dough.
- Roll out with a rolling pin in all directions into a layer 5-7 mm thick.
- We take out the envelope, unfold it and place it on one side of the dough layer. If the oil breaks a little, it’s not a big deal. Place the broken pieces close to each other.
- Fold over the edges of the dough and then the edge with the butter.
- We pinch the seams.
- Now we turn the board towards us with its narrow side, the dough should also lie with its narrow edge towards you. Press down a little with a rolling pin in several places.
- Then we roll out from ourselves and towards ourselves. Fold in three layers.
- Place in a bag and refrigerate for 30-40 minutes.
- Then we take it out again, put it towards us with visible folds, roll it into a rectangle and fold it again.
- Repeat rolling, folding and cooling at least 6 times. Before baking, cool one last time and then prepare according to the baking recipe.
