Ready-made puff pastry dough - 39 cooking recipes

It makes no difference how you acquired puff pastry dough - whether you bought it or made it yourself. The main thing is that it exists. And we need to figure out where it’s best to place it. A huge plus of this product is that it can be stored in the freezer for a very long time. But always in sealed packaging. And after defrosting, be sure to use it, do not freeze it again.

The very first recipe that always comes to mind for everyone without exception when they talk about puff pastry is Napoleon cake. This is, of course, good, but it is better to prepare it from ordinary puff pastry, without yeast. Because for a cake of this type, the splendor of the cake layers is not too important. The main thing there is the number of layers and well-prepared cream.

But the yeast puff is ideal for those baked goods that require special fluffiness. These are tubes, croissants, buns, special cakes, baskets, vol-au-vents. And in general, any products in which there are only two layers of dough, and between them there is filling.

Yeast puff pastry rises better than unleavened dough. It is softer, more magnificent, more tender. Therefore, you need to select a recipe for it, guided by these principles. Since no sugar is added to this dough, it is suitable for any need.

This is one of the quickest ways to cook.

First, we’ll prepare a dough of yeast, warm water and sugar. We give it 10 minutes to activate.

Mix milk with eggs and pour in the dough.

Sift the flour onto the table and add sugar and salt to it.

Chop the cooled butter into crumbs along with flour.

We make a hole in the center of the mass and add milk and dough into it in several steps. Knead the dough, which should turn out elastic and tender.

Let it cool for an hour. Afterwards you can work with it.