Instant puff pastry

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make instant puff pastry at home? Prepare the necessary ingredients. Remove the butter from the refrigerator in advance so that it softens at room temperature. The water should be cold.

2. STEP 2

   

   Loosening of puff pastry is achieved through thin layers separated from each other by layers of butter. To get thin, tear-resistant layers, take soft wheat flour with a gluten content of at least 28% (the highest grade of flour). Read more about types of flour in a separate article at the link at the end of the recipe. Sift the flour into a convenient bowl suitable for kneading dough. Thanks to sifting, the flour will be saturated with oxygen, and the dough will turn out more tender.

3. STEP 3

   

   Separately, beat the egg until smooth.

4. STEP 4

   

   Combine the egg with cold water, as well as salt and vinegar, which will ensure the swelling of the proteins and improve the elasticity of the gluten.

5. STEP 5

   

   Make a well in the flour and pour the liquid mixture into it.

6. STEP 6

   

   Mix everything first with a spoon.

7. STEP 7

   

   Then knead the dough with your hands. If the dough still sticks too much to your hands, add a little more flour while kneading. The dough should be tough, but not too tight, elastic, soft, and not sticky to your hands.

8. STEP 8

   

   Divide the dough into 2 equal parts. On a floured board, roll out one portion of the dough into a thin layer about 0.5 cm thick.

9. STEP 9

   

   Spread half the soft butter evenly over the dough layer.

10. STEP 10

    

    Roll out the second part of the dough in the same way as the first. Using a rolling pin, transfer the dough and cover the greased layer with it.

11. STEP 11

    

    If necessary, pull up the edges of the dough so that the first layer is completely covered by the second. Brush the top with the remaining butter.

12. STEP 12

    

    Roll the layers of dough into a tight roll.

13. STEP 13

    

    Roll the roll into a tight snail to increase the number of layers in the dough. Wrap the dough in cling film and refrigerate for 2 hours.

14. STEP 14

    

    Press the chilled dough lightly, then roll out in all directions slowly and smoothly, without pressing too hard. If you roll out quickly and vigorously, the layers of dough may tear. As a result, the baked goods will not rise well. I rolled out the dough to about 1cm thick.

15. STEP 15

    

    The dough can be folded into an envelope and cut into 2 parts or rolled into a roll.

16. STEP 16

    

    I got 1.1 kg of dough from this amount of ingredients. You can use it to form any pastry. Part of the dough can be frozen for future use and used as needed, after defrosting.

17. STEP 17

    

    After making the puff pastry, I couldn't wait to see what kind of baked goods it would turn out to be. I made several pies with the filling that I had on hand - potatoes. The homemade instant dough was quite flaky and had a good rise. Happy baking!

Comments on the recipe

Stepanka

28.09.2023

5

I make puff pastry using this recipe.

Corason

28.09.2023

4.7

I once made puff pastry, but it was a complicated recipe. I didn’t like how long it took, so I decided to buy ready-made. But after seeing this recipe, I changed my mind. I decided to try making instant puff pastry. I just doubled the ingredients because I wanted to make a big cake. I used homemade chicken eggs, ice water and soft butter. I took the highest grade flour, but apparently the quality is different from that of the author, and it took me 150 g more. There is nothing complicated in preparation. Everything is described in detail in the steps. I mixed everything, rolled out the dough, greased it with oil, rolled it into a roll and rolled it up. I liked rolling out the snail, it’s unusual, easy and you get a lot of layers at once) Great idea! I rolled the dough, wrapped it in film, and stored it in the freezer for a short time before preparing the cake. The weight came out to be more than 2 kg. I made a Napoleon cake using homemade puff pastry. Before baking, I pierced the dough, since the multi-layer cakes rose well. The cakes turned out flaky, crispy and very tasty. I liked the recipe. It's quick and easy, and we end up with a lot of homemade puff pastry. Store-bought cannot be compared. Thanks to the author for the wonderful recipe!

mamuliaz

28.09.2023

4.6

Thank you for the recipe!