How to make puff pastry and what to cook

Layered dough is an excellent basis for various pastries: pies, pies, pizza, samsa, khachapuri. Differs air consistency and high calorie. To at home, you need patience and enough free time.

A large number of desserts are prepared from puff pastry, including the legendary cake Napoleon. It happens yeast or bland.

The main ingredients are high-grade flour, butter, salt and cold water. Some housewives add a small amount of citric acid or vinegar to the recipe to improve elasticity.

Calorie puff pastry

Layered dough has a high calorie due to the use of butter. It happens yeast and non-yeast.The caloric value of the first product is 360-370 kcal per 100 grams, the second - 330-340 kcal per 100 grams.

Useful tips before cooking

  1. Be sure to sift the flour through a sieve to saturate with air.It is recommended to use a premium grade product. Products from sifted flour are more magnificent.
  2. When cutting, use only sharp knives.
  3. Puncture products from the puff test base before shipment to the oven. This will ensure the exit of steam.
  4. Do not crush products with your fingers, so as not to damage the layers.
  5. Salt is a necessary element, which increases the elasticity and improves the taste of the dough.

Classic recipe

Photos of classic puff pastry

  • Flour - 500 grams,
  • Butter (melted) - 75 grams,
  • Water - 250 ml,
  • The salt is 10 g,
  • Butter (for rolling) - 300 g.
  1. I mix in the deep dishes water, salt, melted butter and flour. Gently knead.
  2. I roll the ball out of the test base. I wrap it in a food film or put it away in a plastic bag. I send it to the refrigerator for 30-40 minutes.
  3. I take a large chalkboard. I roll out a layer of rectangular shape. On top I put a piece of butter. I cover with a free edge. On top put the second layer of oil. I folded again. As a result I get 3 test layers with 2 oil interlayers.
  4. I roll the workpiece into a rectangle to its original dimensions. The edges of the rectangle add to the center, you get a square.Again I fold in half. I clean the refrigerator for 15-25 minutes.
  5. I repeat the procedure 2-3 times. A ready-made basis for baking is best stored in the freezer.
Video Recipe

Puff pastry is fast and tasty

Mixing the dough

A simple cooking recipe. Use in situations where there is no desire to buy blanks in grocery stores and there is no free time to prepare a full home test.

  • Flour - 2 cups,
  • Cold boiled water - half a glass,
  • The oil is 200 g,
  • Sugar - 1 teaspoon,
  • Salt - 1 pinch.
  1. Sift flour. I mix with sugar and salt.
  2. Softened oil rubs into small pieces. I transfer to flour.
  3. I mix and knife. I get a more or less homogeneous mixture. Then I pour water.
  4. With active movements I knead the dough. Before cooking, stand the dough for 3-4 hours.

Bezdruzhzhevoy puff pastry

Ingredients for puff pastry

  • Wheat flour - 450 grams,
  • Butter - 250 g,
  • Egg chicken - 1 thing,
  • Water - 180 ml,
  • Vodka - 1 tablespoon,
  • Table salt - 1 pinch,
  • Table vine 9 percent vinegar - 3 small spoons.
  1. I beat a chicken egg in a bowl, add salt, pour vodka and vinegar.Thoroughly mix.
  2. I add water. Sift 400 grams of flour. I leave part of the reserve, to correct the density.
  3. I make a deepening. I pour the previously prepared liquid.
  4. I knead the dough. For convenience, I'm not working on a kitchen board, but in a deep bowl. Mesh blank to a uniform and elastic state. Form the ball.
  5. I shift the dough into a flat plate. I tighten the food film. I leave it on the kitchen table for 60-80 minutes, so that the gluten is swollen, and the base for pies or other baking is better rolled out.
  6. In a container from a food processor, I mix the remaining 50 grams of flour and butter. I get a homogeneous oil mixture, thick and without lumps.
  7. I shift it to a sheet of parchment. I put the second sheet on top. I roll to a thin layer of 7-8 mm thick. Creamy mass should be a square shape. I remove the rolled sheet in the refrigerator for 15 minutes.
  8. I put flour on the kitchen board. I spread the dough. I roll to a uniform layer with a thickness of no more than 7-8 mm. Top put the oil mixture. Leave the edges of a few centimeters, so it was easier to wrap.
  9. I cover the oil with a free edge. I'm hacking from the sides.
  10. I wrap on the other side.It turns out a 3-layer blank with 2 additional layers of oil.
  11. Carefully roll out the rounded ends. It is necessary to shape the rectangle.
  12. Cover the workpiece with a film. I clean the refrigerator for 30-40 minutes.
  13. I repeat the procedure with folding at least 2 times.
  14. Finished dough cut with a sharp kitchen knife, so as not to crush the edges.

Quick yeast puff pastry

This is an unconventional recipe for preparing a multilayer dough, but baking from it is obtained by a crunch, gentle and layered.

  • Flour - 3 glasses,
  • Butter - 200 g,
  • Sugar - 3 teaspoons,
  • Salt - 1 small spoon,
  • Dry yeast - 7 grams,
  • Egg chicken - 1 thing,
  • Warm boiled water - 90 ml,
  • The warm milk is 130 ml.
  1. I spread the dry yeast together with 1 small spoon of granulated sugar.
  2. I remove the plate of ingredients in a warm place. Waiting for 15-20 minutes before the formation of "cap". Then I mix.
  3. I sift the flour onto the kitchen board. I add salt and 2 teaspoons of sugar. On a fine grater I rub the frozen butter.
  4. In a yeast mixture, break the egg. I pour warm milk. Thoroughly mix.
  5. I make a groove from a flour mix. I pour the liquid.
  6. I proceed to the kneading process. I do it carefully and carefully. I add flour or I dilute with water as necessary.
  7. I remove the formed ball into a cellophane bag. I send to the refrigerator for a minimum of 60-70 minutes. The optimal time is 1,5-2 hours.

What to make of puff pastry - sweet dishes

Sweet pie with apples

Photo of a pie with apples

  • Puff pastry - 1 kg,
  • Apples - 1 kg,
  • Raisins - 120 g,
  • Butter - 50 grams,
  • Orange - 1 piece,
  • Egg chicken - 1 thing,
  • Crushed almonds - 100 grams,
  • Vanilla sugar - 5 g.
  1. I peel apples from the peel, remove the cores and cut into thin slices, as for charlottes in the oven.
  2. I put butter on a frying pan, warm up and shift apples. I put 2.5 grams of vanilla sugar, I'm in the way. Lightly press down to separate the juice. I add raisins to warmed fruits. I squeeze out the juice from one orange.
  3. I reduce the fire to a minimum. Carcass fruit 5-10 minutes. I shift to the plate. I leave to cool.
  4. I cover the baking tray with baking paper. I put the first layer of dough. I pour the ground almonds. I put a mixture of apples and raisins. Evenly distribute.
  5. From the top I close the second layer of the test base.Carefully close the edges so that the filling does not drain.
  6. I break a chicken egg in a separate bowl. I beat to foam. Lubricate the top of the pie. In the end I sprinkle with vanilla sugar.
  7. I put the cake in the oven, heated to 180 degrees. Preparation time - 30-35 minutes.
Video Cooking

Napoleon cake

Napoleon's cake turns out to be high and very lush (from 6 layers of dough). If you want to make a dessert of more modest volumes, reduce the number of ingredients.

  • Ready-made puff pastry - 1000 g,
  • The condensed milk is 400 g,
  • Butter 82.5% fat - 1 pack,
  • Cream (fat content - 33%) - 250 ml.

Helpful advice.The main thing is not to include large turns in the mixer, as it is required to mix, not to beat up the ingredients.

  1. I take a big dish. With the help of it I cut out 6 large cakes. I make holes using a regular plug.
  2. I bake it on a baking sheet covered with parchment. The oven should be heated to 200 degrees. It takes 15 minutes to prepare one crust. The last layer of the test is chopped. I bake the scraps. I pour into a separate plate.
  3. I'm preparing a cream base. I mix melted butter and condensed milk until it is uniform.To speed up the process I use a mixer.
  4. I beat the cream in a separate plate. The dairy product must keep the shape.
  5. I shift the cream to a mixture of condensed milk and butter. I mix it with a spatula. I get a light and airy cream, homogeneous in consistency.
  6. I'm starting to assemble the cake. I put the cakes on each other. Each I grease with a cream. I leave part of the cream base for the top and sides of the cake. I sprinkle top and side with scraps and crumbs.
  7. I send the cake to soak in the refrigerator.
Video Recipe

Before serving an exquisite treat on the table, you need to wait 10-12 hours.

Strudel with apples

Classic apple strudel

  • Layered test base - 250 g,
  • Sugar sand - 140 grams,
  • Green apples - 6 pieces,
  • Wheat flour - 3 large spoons,
  • Butter - 3 tablespoons,
  • Cinnamon - 5 grams,
  • Vanilla ice cream - 40 g (for dessert).
  1. Mine and I clean apples. Remove the peel, remove the core. I cut thin slices.
  2. Melt 2 large spoons of butter on a frying pan. The plate temperature is medium. I shift the peeled and cut apples. I pour 100 g of sugar, add cinnamon. Stirring.
  3. Slightly increase the temperature of the plate.Carcase the fruit before softening and evaporating the liquid, without closing the frying pan with a lid. It will take about 10-15 minutes.
  4. I spread the apple stuffing into a plate. I leave to cool.
  5. I roll the dough into a rectangle (about 30 by 35 cm).
  6. I shift the workpiece (to myself with a short side) onto a baking sheet covered with parchment. I put the filling in the center of the rectangle, I recede from the edges of 3-3.5 cm.
  7. I cover the filling with the top of the dough, and then wrap the bottom. I turn the strudel down with a seam.
  8. Smeared with melted butter with a brush. I sprinkle 2 large spoons of sugar. I do not cut the steam in the strudel.
  9. I'm cleaning it in the oven. The cooking temperature is 200 degrees. Bake until golden brown for 30-40 minutes. I serve with a scoop of vanilla ice cream.

Bon Appetit!

Puffs with jam

Delicious puffs with jam

  • Puff dough - 400 grams,
  • Egg chicken - 1 thing,
  • Strawberry jam - 100 g,
  • Corn starch - 1 small spoon,
  • Sugar powder - 1 large spoon.
  1. I roll the test base into a rectangle. Divide into several parts measuring 7 by 7 cm.
  2. In a strawberry jam I add cornstarch to make it more dense in consistency.
  3. I beat the egg with a whisk. Lubricate the edges of the baking with a culinary brush of silicone.
  4. I connect the opposite ends of the test base. The other two edges bend inward. The top part of the layers is greased with the remains of the egg.
  5. I warm up the oven to 180 degrees. I send the puffs to bake for 15-20 minutes.
  6. I get ready puffs with jam from the oven. Spread on a beautiful flat plate. I give the time to cool down completely. Then sprinkle with powdered sugar.

Helpful advice.If desired, combine the fillings from different jams to achieve an unusual baking taste. Bon Appetit!

Meat dishes from puff pastry


Photo of khachapuri from puff pastry

  • Puff pastry - 0,5 kg,
  • Butter - 320 g,
  • Egg - 1 piece (for baking paste),
  • Minced pork meat - 1 kg,
  • Bow - 2 pieces,
  • A mixture of red and black ground peppers - to taste.
  1. Clean the bulbs, finely chop, mix with pork minced meat and add spices (I use a mixture of ground peppers). I put melted butter. 20 grams of the total weight is left on the greasing of the baking tray. Thoroughly mix.
  2. I divide the test piece into uniform small parts. Roll out into flat cakes of the same size.
  3. I spread the stuffing. I pull the edges to the center and gently tear it.
  4. I form khachapuri.Spread on an oiled baking tray.
  5. I beat the egg. I cover the baking. I bake 30-35 minutes at 180 degrees.

Samsa with chicken

Layered samsa with chicken

  • Non-yeast puff pastry - 500 g,
  • Chicken fillet - 400 grams,
  • Onions - 1 thing,
  • Ground thistle - 1/2 teaspoon,
  • Pepper black ground - 1/2 of a small spoon,
  • Egg - 1 piece,
  • Soy sauce - 50 g.
  1. I wash the chicken fillet. I cut into small pieces. I clean the bulb from the husk. Fine-fine shinkuyu. I add ground spices. I pour the soy sauce. Leave to marinate for 20 minutes.
  2. I thinly roll out the test base. I cut into squares about 14 by 14 cm.
  3. I beat the egg.
  4. Spread the filling in the center of the box. Fold the corners to the center, forming a neat envelope.
  5. Lubricate the egg with an egg. I send it to the oven, preheated to 180 degrees. The cooking time is half an hour.

Helpful advice.It is necessary to carefully blot the edges so that the baking does not fall apart during the preparation, and the filling does not leak out.


Original pizza delivery

  • Puff pastry - 500 grams,
  • Sausages - 300 grams,
  • Tomato paste - 4 large spoons,
  • Pepper Bulgarian - 2 pieces,
  • Tomatoes - 2 pieces,
  • Black olives - 12 pieces,
  • Hard cheese - 150 g.
  1. My tomatoes and peppers.I cut tomatoes with thin rings. Clean the pepper from the seeds. I cut it in thin strips.
  2. Sausages are peeled. I cut it in thin circles.
  3. I remove stones from fresh olives. I cut into halves.
  4. I rub the cheese of hard varieties on a grater with a coarse fraction.
  5. I roll the test piece into a rectangle. The optimum thickness is 3 mm.
  6. I grease the baking sheet with vegetable oil. I put paper for baking.
  7. I spread the test base. I grease with tomato paste.
  8. Spread the ingredients for pizza. Evenly distribute. Top with sprinkled cheese.
  9. I bake for 25-30 minutes at a temperature of 180 degrees.

Sausages in the dough

Photo of sausages in puff pastry

  • Puff pastry - 250 grams,
  • Sausages - 11 pieces,
  • Marinated cucumber - 1 piece of medium size,
  • Hard cheese - 75 grams,
  • Egg - 1 thing.
  1. I roll the test base into a large bed. I cut into thin and long strips. Their number should be equal to the number of sausages.
  2. I cut a pickled cucumber along (on plates).
  3. I cut the cheese into long and thin pieces.
  4. I form the filling for baking. I take one strip. On the edge I put a sausage. On top I have a pickled cucumber. Gently wrap in a spiral.
  5. Part of the filling is done with cheese instead of cucumber.For baking with cheese filling it is necessary to secure the edges. Otherwise, the cheese will leak during baking.
  6. Spread the blanks on a baking sheet, oiled. I smear the pastry with a beaten egg.
  7. I cook half an hour at a temperature of 185-190 degrees.

Homemade puff pastry is an excellent basis for future culinary masterpieces. Products from the yeast or fresh semi-finished product (home test billet) are obtained by air and very tasty.

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The main thing is not to forget about high calorie baking and desserts. Try only from time to time to pamper yourself and loved ones with mouth-watering and tasty pies, khachapuri, etc., to keep the figure.

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