Homemade puff pastry with milk

Step-by-step preparation

Cooking time: 10 hr

1. STEP 1

   

   Since the quality of the dough depends on the flour, let's prepare this important component. We will definitely sift it, maybe even a couple of times (you can directly into the bowl).

2. STEP 2

   

   Let's collect all the dry ingredients in one bowl. Mix them well. Beat eggs into this mixture. Mix with a whisk or in a food processor.

3. STEP 3

   

   Gradually add milk and knead the dough.

4. STEP 4

   

   Add 60 g of softened butter. We continue kneading.

5. STEP 5

   

   Roll out a bun on a cutting board and wrap it in plastic. The dough will rise in a couple of hours.

6. STEP 6

   

   Then roll out the bun, giving the layer a rectangular shape.

7. STEP 7

   

   Wrap it in a plastic bag, forget about the test for 5 hours - let it sit in the refrigerator.

8. STEP 8

   

   After time, roll out the dough to a centimeter thickness.

9. STEP 9

   

   Break the butter (500 g) with a rolling pin, having cooled it first. Roll it out directly in polyethylene, giving it a rectangular shape (only 2 times smaller than the dough).

10. STEP 10

    

    Place the butter on half of the rolled out dough and cover it with the other half.

11. STEP 11

    

    Pinch the edges with a rolling pin or your fingers.

12. STEP 12

    

    Quickly roll out the layer so that it becomes 1–1.5 cm thick.

13. STEP 13

    

    Remove excess flour with a brush and, folding the dough in four, let it rest for 20 minutes. into the refrigerator, remembering to wrap it in a plastic bag. So - roll out and fold in three, do this a couple of times, not forgetting to cool. The dough will turn out great!

Comments on the recipe

Aselek

23.12.2023

4.9

Nice recipe, thanks. And this is how you can prepare puff pastry without yeast.

Olga

23.12.2023

4.8

Homemade flaky yeast puff pastry, of course, is not easy and not quick, but it’s worth all the torment 😁 because the more effort, the sweeter the result. The dough came out very quickly and came out perfectly. I divided it into two parts to make it easier to work with. My butter is of a soft variety, there was no point in rolling it out in a bag, I spread it straight onto the dough. There were a lot of rolls and layers, because the butter came out, but I didn’t panic, but rolled it in, sprinkling it with flour, and so on until the perfect structure. The dough turned out smooth, soft, pleasant, and smells so delicious.