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How to bake puff pastry without yeast. Secrets of baking from ready-made puff pastry

If you don't have time to knead the dough, and you want delicious homemade pastries, then buy ready-made puff pastry in the supermarket and bake delicious puffs.

Recipe content:

Puffs are delicious and quick baked goods. This product is very popular all over the world. Thus, the classic sweet pastry made from puff pastry made the cuisine of France famous, savory meat puffs are loved in Germany, and Australians are very fond of pastries and cakes. Puff pastry is a great invention for making many desserts and quick snacks. Now, in the conditions of modern cooking, special confectionery skills are not required. From the purchased ready-made puff pastry, you can make delicious puffs with any filling in a matter of minutes.

Puff pastry has been sold in supermarkets for many years and is very convenient, especially for busy housewives. Dishes from it are prepared extremely quickly. For example, a similar delight, puffs, will be ready in 20 minutes. They can be baked even when there is no energy, no desire, or time for baking. Indeed, for their preparation, you only need to defrost and roll out the dough, wrap the filling in it and bake. Fast and easy. What better way for a delicious dessert. From each layer of puff pastry, two pockets are obtained.

Caloric content per 100 g - 352 kcal.
Servings - 4
Cooking time - 20-25 minutes (not counting the time for defrosting the dough)

Ingredients:

Frozen puff pastry - 2 sheets
Any jam - 4-6 tablespoons
Eggs - for greasing the puffs

Step-by-step preparation of puff pastry from purchased puff pastry

1. Remove the dough from the freezer in advance and leave to defrost. Please note that puff pastry does not re-freeze. Therefore, defrost as much as you plan to cook at one time. Place the thawed dough on a flat surface sprinkled with flour and roll out a sheet 3-5 mm thick with a rolling pin. Roll in one direction so as not to break the flakiness of the dough.

2. Cut the dough sheet in half. It will be two puffs. Put 1-2 tablespoons on one half of two pieces of dough. jam, which can be any for your taste and preference. Alternatively, you can add grated cheese, minced meat, stewed vegetables, etc.

3. Cover the jam with the other half of the dough and fasten the edges of the dough tightly.

4. Use a sharp knife to make transverse cuts on the top layer of the dough to allow air to escape. Transfer the puffs to a baking tray. You do not need to grease the baking sheet, because there is a lot of fat in the dough, then the products will not stick on the surface.

5. Using a pastry brush, brush the surface of future layers with a loose egg or melted butter. If desired, for beauty, you can sprinkle the puffs with sesame seeds.

Total recipes including Frozen puff pastry: 21

We lay out the dough without rolling it out on the table, we get a rectangle. We cut into 4 strips along the length, filling is laid out in the middle of each strip. The edges of the strips are pinched. In total, we get 4 long "sausages". Now we put baking paper on a baking sheet, and on it we begin to spread the resulting "sausages": from the center in a circle, ...
Prepared breakfast like wany05, quick and simple and with great results. Transfer the dough to the refrigerator in the evening, overnight it will slowly defrost. In the morning we cut the dough into portions according to the number of sausages. We wrap the sausages randomly in the dough. Lubricate with yolk for beauty. And in the oven until the dough is ready. My child loves pies, pies ...
Cooking procedure: Frozen puff yeast dough, this is a very affordable semi-finished product, sold in any supermarket. I usually buy it at Magnet. Cut into 10 cm pieces across the semi-finished product, sprinkle the pieces with sugar. Preheat the oven to a temperature of 200 * C with a crank, first grease a baking sheet with sunflower ...
Defrost the puff pastry. Place 2 overlapping slices on top of each other. Sprinkle lightly with flour and roll out 3 mm thick. Heat the oven to 200 degrees. Line a baking sheet with baking paper. Using a mold, cut out the hearts from the dough and put them on a baking sheet. Peel, halve and core the apples. Slicing apples ...
1. Peel the pears, leaving the stalk. 2. Cut off the bottom of the pear so that it is stable and can stand upright. 3. Pour water into a saucepan, add sugar, add honey, cut into halves lemon, cinnamon, cloves and seeds scraped out of the vanilla pod, as well as the pod itself. You can replace the vanilla pod with a few ...
For the filling: chop the tomato, herbs, pork and meat (finely). Grate cheese on a coarse grater. Mix all. For the sauce, mix mayonnaise with ketchup. Grease the dough (thawed) with sauce and spread the filling evenly on top. Roll up the roll and cut into 4-5 cm pieces. Grease a baking sheet with butter and lay out the buns. Waiting for vertical buns - put ...
See all the intricacies of cooking this wonderful dish in my short video! Cut the onion into rings. We mix water, sugar, and vinegar. Stir until sugar is completely dissolved. Put the onion in the marinade. Cut the boiled eggs into slices. We cut off the tail of each fish. Roll out the dough to a thickness of 2 mm. Cut the dough into 8 cm squares ...
Let the dough lie down to defrost until ready to roll out. Roll out each square so that its size approximately doubles. Cut into squares. I get 9 squares from one layer of dough. Prepare the filling in advance (raw chicken fillet twist in a meat grinder, add finely chopped onions, ...
Defrost the dough, cut into strips with truncated edges (see photo) Grease with an egg and sprinkle with sesame seeds. Rinse dried apricots and prunes and soak for 20-30 minutes, cut. Wrap pieces of dried fruit in strips of dough and bake until light blush at 180 gr. Snail cookies are ready for tea or coffee! Leave at once .. two! Bon Appetit!
Defrost the dough and roll it into a rectangular layer of about 5mm. Boil 2 eggs hard-boiled and cut into halves. Mix the minced meat with chopped onions, garlic, spices, herbs. Put the prepared minced meat on the dough, on top in the middle of the halves of the eggs one after another. Pinch the dough, grease with an egg, make cuts for beauty. Bake for about 30 minutes ....
1. Defrost the dough as indicated on the package. 2. Put the dough rectangle in a mold covered with parchment. Grease the edges with a slightly beaten egg. And 3. Lay out the dough side along the edge. 4. Peel the pear, cut out the core, cut into thin slices and place on the dough. 5. Break the cheese into small pieces or grate and chop ...
There is always frozen dough in the freezer, just to be on the safe side. The bread ran out, it's frosty outside. And there were such rolls for soup. I am sorry that the dough is purchased. Maybe someone will come in handy with such an idea. Mix finely chopped olives and olives, ham, chopped herbs and cheese. Season with mustard and nutmeg. Roll out the dough ...
Defrost the finished puff pastry. Dust the surface with flour. Roll out a 3 mm thick rectangle from the dough. Cut the dough lengthwise into 2 pieces. Mix the yolk with milk (or water) and grease the dough with it. Cut the dried fruit lengthwise into two parts. Retreat 1.5 cm from the edge of the dough and lay out the dried fruits alternately along the length. Retreat another 2 cm and lay out ...
Puff pastry is an endless topic. Wrap what is in the refrigerator sweet, salty, spicy, meat and sausage in dough and bakes, bakes ... Everything is delicious. In my family, pies with such fillings are very respected. So. FILLING 1. Stew cabbage, carrots and onions with laurel and spices. Salt. Add boiled egg, grated on a coarse ...

Do you know what can be made from puff pastry? Pies, cookies - a real magic wand for different occasions.

Birthday cake, fluffy buns for kids' party, pizza for family dinner, cheese sticks for beer, and delicious croissants for breakfast can be prepared quickly and deliciously, adding variety to the daily diet.

Use commercial dough or make it yourself. An excellent solution would be a yeast and yeast-free option. This product has a neutral taste, it is recommended to use it not only for dessert dishes, but also for pies, pies with cheese, vegetable and meat fillings.

A more complex and heavier yeast dough is suitable for buns, but a yeast-free dough is considered a universal solution. Knowing different recipes, you can cook a new dish every day. Let's learn more about the wonderful world together puff pastry.

Puff pastry has many benefits. It can be used to prepare various recipes. Handling it quickly and easily, it is inexpensive ready-made.

The cooking process will become easier if you know some secrets.

All types of puff products are prepared from:

oils
salt and flour

It is prepared in a special way and laid out in layers. How airy the dough turns out depends on the number of layers. The process of preparing the yeast version is laborious, it is much easier to prepare a mass without yeast. A yeast-free product can have 280 layers, although it cooks quickly.

In order for the baking from it to turn out lush, the oven must be preheated to 220 degrees and the product must be baked for no longer than half an hour.

There is a simple classic version, it is used for making cakes, pies and cheese sticks. A sweet and uncomplicated dish is made from curd-puff pastry, and the quick version is creamy-puff pastry.

Puff types are made without sugar; when baking sweet dishes, sugar is added to the filling or sprinkled on top.
The baked goods are more airy and aromatic when alcohol is added.
The water used in the preparation is taken cold.
To give the baked goods a golden color, grease it with an egg.
Baking rises better if the oven is left unopened for the first 10 minutes.
If you are making baked goods with sugar, then you need to press down a little, otherwise the sugar will burn and create a tasteless crust.

A delicious dish is obtained from purchased dough. It is prepared in accordance with the norms and standards and will be an excellent substitute for your home counterpart.

When choosing a store option, pay attention to the production time, since the splendor of the baking depends on the freshness of the product.
Is there butter in the composition? The taste will be more delicate.
Many supermarkets offer homemade dough, the shelf life of the product should not exceed three calendar days.

Correct dough preparation and recipe

When using ready-made frozen dough at home, you need to understand the defrosting methods. It is better to leave the product in the refrigerator overnight after taking it out of the package. During defrosting, the mass must be periodically turned over, avoiding sticking, uneven softening.

Try the chopped puff option

For every 100 grams of butter, a glass of flour is taken.
Chilled butter is cut into pieces, mixed with flour and in this state is chopped into small pieces.
The mixture is collected in a hill, a deepening is made.
50 ml of water is poured there, salt on the tip of a knife and a teaspoon of vinegar are added.
The mass is collected in a lump and placed in the refrigerator for a couple of hours.

What dishes can be made from yeast puff pastry

They make from it:

wonderful buns
pizzas and pies
tartlets
rastegai
samsu
pies and nuts
Easter baskets
croissants
pasties or khachapuri
strudel

Cookies from it are tender and crumbly.

Sweet and uncomplicated snail buns

You will need:

a pack of yeast dough, 60 grams melted butter
half a teaspoon of cinnamon
half a glass of sugar.

You need to cook like this:

Wait for the product to melt, roll it out.
Spread with butter and sprinkle with cinnamon and sugar on top.
Roll the layer into a sausage and cut into pieces.
Coat the surface with beaten egg and place on a greased baking sheet.
Place in the oven for 20 minutes. The temperature should be at least 200 degrees.

Which filling to use for baking depends on your imagination.

For croissants, use prunes and nuts. For making a pie, jam, cream cheese are suitable. Use dough and cottage cheese to create fluffy cheesecakes.

Puff pastry made from yeast-free puff pastry

From yeast-free dough, products with sweet fillings will become a win-win option.

A small list of additives:

jams
nuts
chocolate
fruits
candied fruit

Such baked goods are popular due to their lightness. A very simple recipe - flaky tongues that can be prepared with sugar, with fruit, berry filling. Puffs are cooked in the oven in 5 minutes.

The process of making a delicious strudel will not take long. A thin layer is rolled out, on which a specially prepared mixture of frozen cherries, sugar, vanilla, melted butter and starch is laid out. Then the layer is rolled into a roll, and its edges are pinched. The roll is baked for about half an hour.

Delicious cheese sticks are obtained from unleavened dough.

They are prepared simply from the remains of the dough. The dough is rolled out into a thin plate, smeared with yolk on top, seasoned with seasonings and sprinkled with grated cheese. Stacked on a baking sheet and cut into thin strips there. Place in the oven for only 5-7 minutes.

Pastries with sweet, meat fillings

Puff pastry is used for baked goods with vegetable and meat fillings.

Suitable as a filling:

potato
liver
Rice with chicken
cabbage or mushrooms
cottage cheese
berries

For taste, add fried onions to the potato and meat filling. The forms depend on your imagination: envelopes, bagels, puffs, pies. Tartlets will be an interesting solution. Original baskets will decorate the festive table.

And what kind of pie is made with meat filling? Real jam!

Minced meat, pepper, salt, fried onions are mixed.
The dough is rolled out in two layers.
One is placed on a baking sheet with the formation of sides, and the second is placed after distributing the filling.

Can you make pasties, khachapuri? Such products are lush and juicy.

Puff pastry pizza

Can pizza be made from ready-made puff pastry? The answer is yes. It will be crispy and thin.

As usual, the cake is rolled out, and any filling is used on top: boiled meat with mushrooms and olives, cheese with ham.

Olives are cut into slices, mushrooms are sliced, cheese is grated and ham is cut into strips. Pizza is cooked for 25-30 minutes.

Pizza can be cooked in a slow cooker. To do this, use the "baking" mode, set for 25 minutes.

By connecting your imagination, you will find a lot of original recipes that can be made from puff pastry. Experiment, try.

Best regards, Natalia Krasnova.

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The classic puff pastry is quite difficult to prepare. It's easier to buy ready-made, and get it out when you want to bake something. But, if you are a supporter of everything home, search the Internet for simplified ways to make puff pastry. The recipes below assume you already have it.

Tablespoon.com

Ingredients:

200-300 g puff pastry;
chicken eggs;
slices of bacon;
Parmesan;
salt, pepper and herbs (parsley, dill, basil).

Preparation

Roll out the dough and cut into 7-10 cm squares. Place them on a lined baking sheet parchment paper... Make bumpers about 1 centimeter high around the edges of the squares.

Break one egg into each of your squares and add a few slices of bacon. Season with salt, pepper and sprinkle with chopped herbs and grated Parmesan (can be substituted with another cheese).

Preheat oven to 200 ° C. Bake the puffs for 10-15 minutes. The dough should turn golden brown. But you can remove the puffs early if you want the egg to stay runny.

Clarkscondensed.com

Ingredients:

400 g puff pastry;
200 g sausage;
200 g cheddar;
4 eggs;
1 tablespoon ranch sauce
3 tablespoons salsa sauce
Parmesan.

Preparation

Roll out the dough to form a circle with a diameter of about 30 centimeters. Place a glass in the center of this circle and cut another circle. Cut the resulting ring into triangular wedges. It should look like a flower.

You can also cut the dough into triangles and form a ring as shown.

Lubricate the ring with ranch sauce. If not, then just mix in equal proportions sour cream and mayonnaise with various spices (dried parsley, dried dill, salt, pepper, garlic powder, and so on).

Cut the sausage and lightly fry. Then break the eggs into a frying pan and fry, stirring constantly. Add three tablespoons of salsa at the end.

Spread the filling around the ring so that later it would be convenient to bend the "petals", and after cooking - cut the puff. Close the ring by folding all the "petals" and sprinkle it with grated Parmesan. Bake the puff in the oven for 10-15 minutes at 200 ° C. Serve hot for breakfast.

Patsy / Flickr.com

Ingredients:

400 g yeast-free puff pastry;
250 g cream cheese;
150 g sugar + 2-3 tablespoons for sprinkling;
80 g butter;
1 teaspoon vanilla sugar

Preparation

Roll out the dough into two large layers. Place one of them on a round or rectangular baking dish. Whisk the cream cheese, butter, sugar and vanilla sugar... Pour the mixture into a mold.

Place the second layer of dough on top. Seal the edges. If desired, you can make braids or a grate from the remains of the dough and decorate with them the cheesecake. Sprinkle sugar on top of the cake. If you like cinnamon, you can also sprinkle it on it.

Bake the cheesecake for half an hour in an oven preheated to 180 ° C until golden brown. When it cools down, put it in the refrigerator for a couple of hours, then slice and serve.

minadezhda / Depositphotos.com

Ingredients:

500 g puff pastry;
130 g butter;
1 small fork of cabbage;
7 eggs;
3 teaspoons of salt.

Preparation

Chop the cabbage finely and sprinkle with salt. Leave it on for 15–20 minutes for her to juice. Boil the eggs and chop finely too.

Squeeze the cabbage and combine with the eggs. Melt the butter and pour into the filling.

Roll out the dough to the size of the baking sheet. You should have two identical layers. Line a baking sheet with one of them and lay out the filling. Place the second layer of dough on top. Pinch the edges. Lubricate the surface of the pie with a beaten egg and place in the oven for 30-40 minutes to bake at 180 ° C.

The-girl-who-ate-everything.com

Ingredients:

100 g puff pastry;
100 g cream cheese;
2 tablespoons of sugar;
1 tablespoon lemon juice
1 teaspoon grated lemon zest
fresh or frozen berries.

For glaze:

1 cup powdered sugar
1-2 tablespoons of milk.

Preparation

Using a mixer, mix cream cheese, sugar, lemon juice and zest. Roll out the dough and brush it with the creamy mixture. Arrange the berries on top and wrap the roll. Cut it into small pieces and transfer to a round baking sheet.

Bake the rolls for 15–20 minutes at 180 ° C. While they are baking, prepare the frosting. To do this, mix a glass of powdered sugar with 1-2 tablespoons of milk. Let the mixture stand for a while to completely dissolve the powder. If the icing is too thick, add another spoonful of milk. You can also add a pinch of vanilla if desired.

Remove the rolls from the oven and cover them with icing. It can be served both hot and cold.

Dream79 / Depositphotos.com

Ingredients:

1 kg puff without yeast dough;
500 g pork or ground beef;
50 g butter;
2 onions;
5 cloves of garlic;
salt, pepper, spices to taste;
vegetable oil for frying.

Preparation

Chop the onion with a blender or meat grinder, mix it with minced meat. Season with salt, pepper, chopped garlic and any spices you like.

Cut the dough into small balls, roll each of them. Place a couple of spoons of minced meat and a small piece of butter on one half of the circle. Cover the minced meat with the second half of the dough and pinch it.

Fry the pasties in a hot vegetable oil before golden brown on both sides. After browning, place the pasties on paper towels to remove excess fat.

Thefoodcharlatan.com

Ingredients:

200 g puff pastry;
2 bananas;
"Nutella";
sugar;
cinnamon.

Preparation

Roll out the dough and cut into triangles. Lubricate the base of each with Nutella (about half a tablespoon per triangle). How to cook this chocolate paste at home, see.

Peel and cut the bananas into quarters. Divide the banana slices into triangles. Roll the puffs into a roll, pinch the open edges so that the filling is not visible. You should get something like pies. Dip each of them first in sugar and then in cinnamon. Place on a baking sheet lined with parchment.

Bake the puffs for 10-15 minutes at 190 ° C. It is better to eat it hot, so that Nutella flows out like hot chocolate.

Ginny / Flickr.com

Ingredients:

220 g puff pastry;
100 g mozzarella;
1 teaspoon chopped parsley
1 clove of garlic

Preparation

Roll out the dough and cut into triangles. Place a wedge of cheese (if no mozzarella is available, use any other soft varieties) at the base of each triangle and wrap the bagels. Brush them with a mixture of melted butter and minced garlic and parsley.

Preheat the oven to 190 ° C, cover the baking sheet with parchment. Bake the bagels for 10 minutes.

vkuslandia / Depositphotos.com

Ingredients:

500 g puff pastry;
can of canned pineapples (rings);
powdered sugar.

Preparation

Remove pineapples from the jar and pat dry on a paper towel. Cut the rolled dough into strips 2-3 centimeters wide. Wrap each pineapple ring with a strip of dough (much like we did with bacon) and spread out on a baking sheet (don't forget about baking paper).

Bake the puffs in the oven at 180 ° C for 15–20 minutes. Ready baked goods sprinkle with icing sugar. You can also use sesame or poppy seeds as a sprinkle.

bhofack2 / Depositphotos.com

Ingredients:

250 g puff pastry;
200 g feta cheese;
200 g frozen spinach;
4 tablespoons olive oil
2 chicken eggs;
1 onion;
1 clove of garlic;
parsley, dill and green onions taste.

Preparation

Spanakotiropita is a traditional greek pie with spinach and feta. Defrost, dry and chop the spinach to make the portioned Spanakotiropites. Fry the onion in olive oil (two tablespoons) until golden brown. Beat eggs in a separate bowl and combine with feta. Mix everything thoroughly until smooth. Add the sautéed onion, remaining olive oil, finely chopped herbs, and garlic.

Roll out the dough thinly and cut into squares 10–12 centimeters wide. Place two tablespoons of the filling on top of each. Wrap the patties in triangles. Place them on a baking sheet lined with parchment paper.

Bake the pies in an oven preheated to 180 ° C for 20-25 minutes.

esimpraim / Flickr.com

Ingredients:

250 g puff pastry;
100 g icing sugar;
100 g fresh strawberries;
3 tablespoons sour cream;
4 tablespoons strawberry jam
2 bananas;
1 apple;
1 kiwi.

Preparation

Roll out the dough into a layer about 0.5 centimeters thick. You can make small bumpers around the edge.

Spread the dough first with sour cream (it is better to use fatty one), and then strawberry jam... If there is no strawberry, you can take any other of your choice. Top with thinly sliced fruit. Imagine so that it turns out not only tasty, but also beautiful.

Send the dish to the oven preheated to 200 ° C for 15-20 minutes. Sprinkle the finished biscuit with icing sugar.

Kasza / Depositphotos.com

Ingredients:

400 g puff pastry;
200 g ham;
150 g of hard cheese;
1-2 tablespoons of mayonnaise;
1 clove of garlic;
greens (dill, parsley, basil).

Preparation

Roll out the dough into a rectangle about 30 x 45 centimeters. Cut ham into thin slices (you can use doctor's and any other sausage of your choice) and cheese.

Chop the herbs and garlic, mix them with mayonnaise and spread this on a layer of dough, stepping back 3-5 centimeters from the edge. Spread the ham and cheese evenly over the dough. Leave the unlubricated edge free. Roll the roll up so that the strip of dough is on the outside. It can be moistened with water to seal the roll tightly.

Cut the roll into pieces 4–6 centimeters wide. Place them on a baking sheet lined with parchment paper. On top, the roll can be greased with yolk and sprinkled with poppy seeds or sesame seeds. Bake the rolls in the oven at 180 ° C for 20-25 minutes.

p.studio66 / Depositphotos.com

Ingredients:

6 sausages;
100-150 g of hard cheese;
1 egg;
sesame seeds, sauce and spices to taste.

Preparation

Roll out the dough and cut into strips 3-4 centimeters wide. Brush each of them with your favorite sauce, sprinkle with spices and finely grated cheese. Wrap the strips of dough over the sausages and place the hot dogs on a parchment-lined baking sheet. Brush with beaten egg on top and sprinkle with sesame seeds (optional).

Bake the sausages in the dough for 20 minutes at 180 ° C.

Ken Hawkins / Flickr.com

Ingredients:

200 g puff pastry;
200 g of chocolate;
50 g icing sugar;
1 chicken egg.

Preparation

Roll out the dough no more than 0.5 centimeters thick and cut into triangles. Place 1–2 chocolate wedges at the base of the triangles. Roll the triangles into a roll, place on a parchment-lined baking sheet and brush with a beaten egg.

Bake croissants in the oven for 20 minutes at 220 ° C.

uroszunic / Depositphotos.com

Ingredients:

300 g yeast-free puff pastry;
300 g smoked chicken breast;
200 g of hard cheese;
1 egg.

Preparation

Roll out and cut the puff pastry into strips about 2 centimeters wide. Take one strip and place finely chopped chicken breast and grated cheese. Cover with another strip, fasten them together at the bases. Spiral the puff gently. Repeat this with all the remaining strips.

Put the finished braids on a baking sheet (do not forget about baking paper!) And send them to the oven, preheated to 200 ° C, for 15 minutes.

Alattefood.com

Ingredients:

250 g puff pastry;
2-3 apples;
5 tablespoons of cane sugar
3 tablespoons of regular sugar
2 tablespoons of butter;
2 teaspoons of cinnamon

For glaze:

½ cup powdered sugar;
2-3 teaspoons of milk;
½ teaspoon of vanilla extract.

Preparation

Popular in Denmark Apple pie from puff pastry. We suggest you make a variation of it in the form of braids.

To do this, the apples must be peeled, cored and diced. Then they must be caramelized over low heat: cook them in a saucepan with cane sugar, vanilla extract and a teaspoon of cinnamon for 5 minutes.

Roll out the dough, brush with melted butter, sprinkle with plain sugar and the remaining cinnamon. Arrange the apples and cover with another layer of dough on top. Then cut it into strips, place on a baking sheet with parchment and gently twist each one in a spiral.

Bake the braids for 10-15 minutes in the oven at 180 ° C. While they are baking, make the frosting. Combine powdered sugar, milk and vanilla extract. You can adjust the thickness of the glaze by adding either powder or milk.

Pour the icing over the finished braids and serve.

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Ingredients:

400 g puff pastry;
100 g of hard cheese;
100 g salami;
1 tomato;
1 egg;
olives;
spices to taste.

Preparation

If you are a fan, then you will surely love these pies. Their filling goes well with the foam. Salami, cheese, tomato and olives should be finely chopped and combined with an egg. If you want, you can add your favorite spices and herbs to the filling.

Roll out the dough, cut into squares and lay out the filling. Make pies. Bake at 180 ° C until golden brown.

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Ingredients:

500 g of yeast-free puff pastry;
400 g of cottage cheese;
a glass of sugar;
3 eggs.

Preparation

Using a mixer, beat two eggs with half a glass of sugar and cottage cheese. When the mixture is smooth, add the remaining sugar and whisk again.

Roll out the dough and cut into circles or squares. Place 1-2 spoons on each curd mass... Fold the edges of the cheesecake like a patty. Place them on a parchment-lined baking sheet and brush with a beaten egg.

Bake for 30-40 minutes at 180 ° C.

Scatteredthoughtsofacraftymom.com

Ingredients:

400 g yeast puff pastry;
200 g mozzarella;
3 tomatoes;
2 tablespoons tomato sauce
2 tablespoons olive oil
herbs and spices to taste;
salt and pepper.

Preparation

Roll out the dough, make bumpers around the edges. If you wish, you can make portioned mini-pizzas. Grease the dough olive oil and tomato paste, sprinkle with seasonings of your choice.

Spread out the filling. For pizza a la "Margarita", thin slices of tomatoes and mozzarella are enough, but you can use any and any filling (bacon, mushrooms, olives, and so on).

Sprinkle fresh herbs on top of the pizza and bake for 20-25 minutes at 200 ° C.

Tart Taten

Joy / Flickr.com

Ingredients:

250 g yeast puff pastry;
150 g butter;
150 g cane sugar;
6 sweet and sour apples;
a pinch of cinnamon.

Preparation

Tart Taten is a French apple pie with the filling on top. Let's make a reservation right away: instead of apples, you can use pears, mangoes, peaches or pineapples.

Grease a baking dish well with butter and sprinkle with sugar. Peel the apples, core and cut into slices. Arrange them in a baking dish and sprinkle with cinnamon. Cover the apples with a sheet of rolled puff pastry.

Bake the pie for half an hour at 180 ° C. When the finished tart has cooled slightly, turn the tart pan over onto a plate or tray so that the apples are on top. Serve warm. It is possible with ice cream.

If you have your own puff pastry recipes, then welcome to the comments. Let's share culinary secrets with each other!

There is no such hostess who at least once in her life has not tried to cook puffs. What is it? It's simple - it's a puff pastry. From regular test it differs in that it contains a large amount of butter (vegetable or butter - it doesn't matter), of which there should be not just a lot, but a catastrophic amount - almost as much as flour. Puff pastry is used to make samsa, buns, pies and many other very different delicacies. If you want to diversify your table, it's time to make puffs. But at the same time, you need to know the conditions under which they will turn out to be truly unique and close to the originals shown in the pictures. cookbooks and magazines. The most important of these conditions is the baking time and temperature. It will also be important what kind of filling you decide to fill your culinary masterpieces.

Time and temperature for baking puffs

Here is a recipe for puff pastry. You have chosen the right ingredients, observed all proportions, performed step by step instructions, strictly following the points of the recipe, but in the end your dish did not turn out the way you intended or did not work at all. What's the matter? In fact, there are not so many options for an answer: either you made a mistake with the temperature, or you overexposed / underexposed the baking in the oven. Be more careful and set the temperature and timer correctly!

What is the optimal temperature?

In the case of puff pastry products, the law of the golden mean is most applicable. Remember that too much or too little heat will ruin your puffs! So, in most recipes, it is recommended that the baking temperature be at least 220 degrees, otherwise the oil will simply evaporate from the dough and the puffs will turn out to be dry and with a few layers. At the same time, try not to overdo it with the temperature! Excessively high (for example, above 250 degrees), it will turn your potential delicacies into burnt crackers, not baked inside.

How long should you put the products in the oven?

On average, the puffs are baked for 20-30 minutes. But in this case, the indicated temperature is just a guideline. Much depends on whether you added yeast to the dough or not.

In the case of yeast puffs, you should be especially vigilant and careful - you must definitely watch how the dough rises. The best option is to preheat the oven, and then place the puffs in it and wait five minutes at a set temperature of 220 degrees. Do not run the air into the oven, otherwise the puffs may not rise! After the starting five minutes, raise the temperature to 250 degrees and continue baking for 15–20 minutes. Having met all these criteria, you will get moderately browned and well-baked yeast puffs. It is much easier to bake yeast-free products from puff pastry. Here it is enough to preheat the oven, and then boldly place the puffs in it for 25 minutes. If you are not satisfied with the result, you can leave the puffs in the oven for another five minutes to achieve the degree of baking you need.

Does the temperature and baking time of the layers depend on the type of filling?

The variety of fillings used when baking puffs is amazing! You can choose whatever your soul desires. If the puffs are intended for tea drinking, then the filling should be sweet. It can be any kind of jam or jam, fruits or berries, condensed milk or chocolate - there are a lot of options. You can experiment and add nuts, sesame seeds, spices and poppy seeds. Believe me, by connecting your imagination, you will not regret it, and you will succeed great dish for dessert.

Video recipe for the occasion:

You can also use unsweetened ingredients as a filling: meat, fish, seafood, cheese, mushrooms, vegetables, potatoes - whatever! To make the dish taste more savory, you can also get creative and try to mix different fillings. Unleavened puffs can be served with first courses, using instead of bread.

We lay out the dough without rolling it out on the table, we get a rectangle. We cut into 4 strips along the length, filling is laid out in the middle of each strip. The edges of the strips are pinched. In total, we get 4 long "sausages". Now we put baking paper on a baking sheet, and on it we begin to spread the resulting "sausages": from the center in a circle, ...
Prepared breakfast like wany05, quick and simple and with great results. Transfer the dough to the refrigerator in the evening, overnight it will slowly defrost. In the morning we cut the dough into portions according to the number of sausages. We wrap the sausages randomly in the dough. Lubricate with yolk for beauty. And in the oven until the dough is ready. My child loves pies, pies ...
Cooking procedure: Frozen puff yeast dough, this is a very affordable semi-finished product, sold in any supermarket. I usually buy it at Magnet. Cut into 10 cm pieces across the semi-finished product, sprinkle the pieces with sugar. Preheat the oven to a temperature of 200 * C with a crank, first grease a baking sheet with sunflower ...
Defrost the puff pastry. Place 2 overlapping slices on top of each other. Sprinkle lightly with flour and roll out 3 mm thick. Heat the oven to 200 degrees. Line a baking sheet with baking paper. Using a mold, cut out the hearts from the dough and put them on a baking sheet. Peel, halve and core the apples. Slicing apples ...
1. Peel the pears, leaving the stalk. 2. Cut off the bottom of the pear so that it is stable and can stand upright. 3. Pour water into a saucepan, add sugar, add honey, cut into halves lemon, cinnamon, cloves and seeds scraped out of the vanilla pod, as well as the pod itself. You can replace the vanilla pod with a few ...
For the filling: chop the tomato, herbs, pork and meat (finely). Grate cheese on a coarse grater. Mix all. For the sauce, mix mayonnaise with ketchup. Grease the dough (thawed) with sauce and spread the filling evenly on top. Roll up the roll and cut into 4-5 cm pieces. Grease a baking sheet with butter and lay out the buns. Waiting for vertical buns - put ...
See all the intricacies of cooking this wonderful dish in my short video! Cut the onion into rings. We mix water, sugar, and vinegar. Stir until sugar is completely dissolved. Put the onion in the marinade. Cut the boiled eggs into slices. We cut off the tail of each fish. Roll out the dough to a thickness of 2 mm. Cut the dough into 8 cm squares ...
Let the dough lie down to defrost until ready to roll out. Roll out each square so that its size approximately doubles. Cut into squares. I get 9 squares from one layer of dough. Prepare the filling in advance (twist the raw chicken fillet in a meat grinder, add finely chopped onion,...
Defrost the dough, cut into strips with truncated edges (see photo) Grease with an egg and sprinkle with sesame seeds. Rinse dried apricots and prunes and soak for 20-30 minutes, cut. Wrap pieces of dried fruit in strips of dough and bake until light blush at 180 gr. Snail cookies are ready for tea or coffee! Leave at once .. two! Bon Appetit!
Defrost the dough and roll it into a rectangular layer of about 5mm. Boil 2 eggs hard-boiled and cut into halves. Mix the minced meat with chopped onions, garlic, spices, herbs. Put the prepared minced meat on the dough, on top in the middle of the halves of the eggs one after another. Pinch the dough, grease with an egg, make cuts for beauty. Bake for about 30 minutes ....
1. Defrost the dough as indicated on the package. 2. Put the dough rectangle in a mold covered with parchment. Grease the edges with a slightly beaten egg. And 3. Lay out the dough side along the edge. 4. Peel the pear, cut out the core, cut into thin slices and place on the dough. 5. Break the cheese into small pieces or grate and chop ...
There is always frozen dough in the freezer, just to be on the safe side. The bread ran out, it's frosty outside. And there were such rolls for soup. I am sorry that the dough is purchased. Maybe someone will come in handy with such an idea. Mix finely chopped olives and olives, ham, chopped herbs and cheese. Season with mustard and nutmeg. Roll out the dough ...
Defrost the finished puff pastry. Dust the surface with flour. Roll out a 3 mm thick rectangle from the dough. Cut the dough lengthwise into 2 pieces. Mix the yolk with milk (or water) and grease the dough with it. Cut the dried fruit lengthwise into two parts. Retreat 1.5 cm from the edge of the dough and lay out the dried fruits alternately along the length. Retreat another 2 cm and lay out ...
Puff pastry is an endless topic. Wrap what is in the refrigerator sweet, salty, spicy, meat and sausage in dough and bakes, bakes ... Everything is delicious. In my family, pies with such fillings are very respected. So. FILLING 1. Stew cabbage, carrots and onions with laurel and spices. Salt. Add boiled egg, grated on a coarse ...

What can be made from puff pastry? A lot of different goodies! From simple flaky "tongues" to a chic Napoleon cake; puff tubes, "envelopes", "corners", "roses"; stuffed with apples, cottage cheese, cheese, sausage, jam, chocolate, custard! Here is a wealth of variations conceal basic recipe homemade puff.

Depending on how you fold the dough and how you fill the formed products, each time you get a new delicacy, for the joy and surprise of the household.

All puff products should be baked on a baking sheet sprinkled with flour or covered with baking parchment at a temperature of 200-220 ° C. It is easy to know when it is ready: the baked goods are stratified, acquiring a golden color.

1. Puffs "Bows"
Roll out puff pastry 1 cm thick, cut into strips about 10 cm long, 3-4 cm wide. Twist in the middle to make a "bow". Bake, transfer to a plate and sprinkle with powdered sugar.

2. Puffs "Ears"
Probably, you often came across delicious cookies-ears in the store. It is easy to make it at home: roll out the dough 0.5 cm thick, sprinkle the cake with sugar and cinnamon and fold first the right edge, then the left roll to the middle of the cake. It turns out a double roll. Cut it into slices 0.5 cm thick, lay out the "ears" on a baking sheet covered with parchment, and bake until tender.

3. Puffs "Corners"
Cut the dough into squares, put a non-liquid filling in the middle of each: pieces of apples, cherries, cottage cheese, or boiled eggs with green onions, or mushrooms fried with onions. Bend the dough squares diagonally to form a triangle, and press along the perimeter with your finger, stepping back 1 cm from the edge: then the filling will not "run away" during baking, but the edges of the "corners" will delaminate beautifully.

4. Puffs "Roses"
Can be made sweet or savory. Having rolled out the dough 0.5 cm thick, cut the cake into strips 15 cm long and 3 cm wide.

Put thin semicircular apple slices sprinkled with sugar and cinnamon on the dough, or boiled sausage- so that the edges protrude slightly above the dough - and fold the dough into a roll. We fasten the roses with toothpicks and bake until golden.

You can sprinkle the strips of dough with grated cheese or poppy seeds, then roll up - you get flaky "snails".

5. Cheese sticks
Cut the cake 1 cm thick into strips, grease with a beaten egg, sprinkle with grated cheese. You can sprinkle with cumin or sesame seeds.

6. Puff pastries
Having rolled out the dough into a 0.5 cm cake, cut out the circles with a glass or glass. We put the filling, for example, boiled chicken fillet, chopped and mixed with fried onions. We pinch the pies, press a little, put on a baking sheet with the seam down and bake until light golden.

7. Puffs "Tubules"
To prepare them, you will need special metal baking cones. We wind strips of dough 1 cm wide on them, slightly overlapping, and bake. We remove the finished cooled tubes from the cones and fill with cream: creamy, custard or protein.

8. Puffs "Croissants"
Roll out the dough into a circle 0.5 cm thick and cut into triangular segments, as for bagels. Put the non-liquid filling on the wide edge: berries, a piece of jam, nuts with raisins and honey, a piece of chocolate - and roll it from the wide end to the narrow one. Dip the croissant upside down into a beaten egg, then into sugar. Put on a baking sheet and bake until golden brown.

9. Spiral pie
As an alternative to fine puffs, you can bake a large, effective layered cake! Roll out the dough 0.5 cm thick, cut into long, narrow strips (5 cm wide, long - the more the better).

Put the filling in the middle of the strips: grated cheese, mushrooms, minced meat. We pinch the edges and put the resulting "tubes" with the filling in a spiral into a mold. You can make a pie with different fillings by alternating them. Grease the top of the pie with a beaten egg, sprinkle with sesame seeds or caraway seeds. Bake at 180-200C until golden brown.

10. Napoleon
The most delicious and favorite puff pastry recipe! We roll out the dough into cakes 2-3 mm thick, according to the size of the baking sheet (and so that the thin crust does not break, it is more convenient to roll out immediately on parchment sprinkled with flour), pierce the cakes in several places with a fork and bake every 15-20 minutes. Ready-made cakes coat custard, sprinkle the cake with crumbs and leave to soak for 3-4 hours.

Do you know what can be made from puff pastry? Pies, cookies - a real magic wand for different occasions.

Birthday cake, fluffy buns for a children's party, pizza for a family dinner, cheese sticks for beer, and delicious croissants for breakfast - you can prepare quickly and tasty, adding variety to the daily diet.

Use purchased dough or cook it yourself. Yeast and yeast-free option... This product has a neutral taste, it is recommended to use it not only for dessert dishes, but also pies, pies with cheese, vegetable and meat fillings.

Puff pastry has many benefits. You can cook from it different dishes according to recipes. It is quick and easy to handle, it is worth finished form inexpensive.

The cooking process will become easier if you know some secrets.

All types of puff products are prepared from:

oils
salt and flour

In order for the baking from it to turn out lush, the oven must be preheated to 220 degrees and the product must be baked for no longer than half an hour.

There is a simple classic version, it is used to make cakes, pies and cheese sticks. A sweet and uncomplicated dish is made from curd-puff pastry, and quick option- creamy puff.

Puff types are made without sugar; when baking sweet dishes, sugar is added to the filling or sprinkled on top.
The baked goods are more airy and aromatic when alcohol is added.
The water used in the preparation is taken cold.
To give the baked goods a golden color, grease it with an egg.
Baking rises better if the oven is left unopened for the first 10 minutes.
If you are making baked goods with sugar, then you need to press down a little, otherwise the sugar will burn and create a tasteless crust.

A delicious dish is obtained from purchased test... It is prepared in accordance with the norms and standards and will be an excellent substitute for your home counterpart.

When choosing a store option, pay attention to the production time, since the splendor of the baking depends on the freshness of the product.
Is there butter in the composition? The taste will be more delicate.
Many supermarkets offer dough homemade, the shelf life of the product should not exceed three calendar days.

Correct dough preparation and recipe

Try the chopped puff option

For every 100 grams of butter, a glass of flour is taken.
Chilled butter is cut into pieces, mixed with flour and in this state is chopped into small pieces.
The mixture is collected in a hill, a deepening is made.
50 ml of water is poured there, salt on the tip of a knife and a teaspoon of vinegar are added.
The mass is collected in a lump and placed in the refrigerator for a couple of hours.

What dishes can be made from yeast puff pastry

They make from it:

wonderful buns
pizzas and pies
tartlets
rastegai
samsu
pies and nuts
Easter baskets
croissants
pasties or khachapuri
strudel

Cookies from it are tender and crumbly.

Sweet and uncomplicated snail buns

You will need:

a pack of yeast dough, 60 grams of melted butter
half a teaspoon of cinnamon
half a glass of sugar.

You need to cook like this:

Wait for the product to melt, roll it out.
Spread with butter and sprinkle with cinnamon and sugar on top.
Roll the layer into a sausage and cut into pieces.
Coat the surface with beaten egg and place on a greased baking sheet.
Place in the oven for 20 minutes. The temperature should be at least 200 degrees.

Which filling to use for baking depends on your imagination.

For croissants, use prunes and nuts. For making a pie, jam, cream cheese are suitable. Use dough and cottage cheese to create fluffy cheesecakes.

Puff pastry made from yeast-free puff pastry

From yeast-free dough, products with sweet fillings will become a win-win option.

A small list of additives:

jams
nuts
chocolate
fruits
candied fruit

Such baked goods are popular due to their lightness. A very simple recipe - flaky tongues that can be cooked with sugar, with fruit, berry filling... Puffs are cooked in the oven in 5 minutes.

The process of making a delicious strudel will not take long. A thin layer is rolled out, on which a specially prepared mixture of frozen cherries, sugar, vanilla, melted butter and starch. Then the layer is rolled into a roll, and its edges are pinched. The roll is baked for about half an hour.

From unleavened dough delicious cheese sticks are obtained.

Pastries with sweet, meat fillings

Puff pastry is used for baked goods with vegetable and meat fillings.

Suitable as a filling:

potato
liver
Rice with chicken
cabbage or mushrooms
cottage cheese
berries

And what kind of pie is made with meat filling? Real jam!

Minced meat, pepper, salt, fried onions are mixed.
The dough is rolled out in two layers.
One is placed on a baking sheet with the formation of sides, and the second is placed after distributing the filling.

Can you make pasties, khachapuri? Such products are lush and juicy.

Puff pastry pizza

Can pizza be made from ready-made puff pastry? The answer is yes. It will be crispy and thin.

As usual, the cake is rolled out, and any filling is used on top: boiled meat with mushrooms and olives, cheese with ham.

Olives are cut into slices, mushrooms are sliced, cheese is grated and ham is cut into strips. Pizza is cooked for 25-30 minutes.

Pizza can be cooked in a slow cooker. To do this, use the "baking" mode, set for 25 minutes.

By connecting your imagination, you will find a lot of original recipes that can be made from puff pastry. Experiment, try.

Secrets are always very intriguing, aren't they? Oh puff pastry, so even more so.

So,

Puff pastry - technological secrets

Puff pastry there are two types - yeast-free and yeast-free.

In flaky yeast-free dough, the rise of the dough occurs only due to the work of the oil: evaporating during baking, it pushes the layers of the dough apart, and then the melted fats are absorbed into the layers of the dough and do not allow them to stick together.

In puff yeast dough, the rise of the dough occurs both due to the action of the oil and the activity of the yeast, which loosen the layers of the dough and make it even more fluffy.
Yeast - key ingredient in yeast puff pastry, which ensures the occurrence of all enzymatic and physicochemical reactions that affect the formation of the structure and elasticity of the dough, as well as the porosity, taste and aroma of finished baked goods.

In general, the technology for producing puff pastry of both types is the same: a layer of margarine is placed on a layer of dough rolled out in the form of a square, after which the dough is pinched with an envelope and rolled out. The main task of margarine is to isolate the layers of dough from each other, to prevent them from sticking together when rolling and slicing.
Lamination occurs by sequential rolling and folding of the dough with a layer of margarine in 3-4 layers in the form of a book. Puff yeast-free dough contains, as a rule, 144 - 288 layers, in yeast dough there are fewer of them - from 24 to 160 layers.

Quality and appearance puff yeast products depend on the rise of the dough during proofing and baking, and this, in turn, is associated with the gas-holding capacity of the dough. Good flour with strong gluten is the main ingredient and provides a good rise in the dough.

Flour

The baking properties of the puff pastry flour should be higher compared to the flour used in the case traditional ways conducting the test. The quality of flour largely determines the properties of the dough obtained from it. The quantity and quality of gluten in flour is especially important. The quality of the gluten itself, along with its quantity, also significantly affects the physicochemical properties of the dough, therefore, for various types of flour confectionery it is recommended to use flour with gluten of different qualities.

For example, to make puff pastry, you need flour with the following characteristics:

protein powder 13%
gluten 30-32%,
P (elasticity of the dough) = 90,
W (energy to break)> 320,
Ie (elasticity index) = 55,
G = 20-24,
P / L = 1.

If necessary, you can add dry gluten (from 2 to 4% depending on the quality of the flour used)

Chopin alveogram test quality:

- the elasticity indicator tends to 100%. The deliberate shift of the viscoelastic equilibrium towards greater elasticity of gluten can sometimes complicate the process of kneading and shaping the dough. At the same time, this contributes to better dimensional stability of the dough pieces during defrosting and fermentation, and this is very important;
- the indicator of the rise of the dough should be from 20 to 22 units;
- amylase activity should be weak. For hypodiastatic flour (with a deliberately low amount of enzymes) and in need of improvement, additional enzymes or improvers with minimal proteolytic activity are required;
- the content of damaged starch should be as low as possible;
- it is necessary to ensure that the content of fatty acids is not excessive, therefore the use of soy flour is not allowed.

Yeast

Usually fresh pressed yeast is used for puff pastry. Domestic yeast should be dosed about twice as much as in regular dough(up to 10%), since when cooled, their gas-forming ability is greatly reduced - the rate of release of carbon dioxide, which loosens the dough. There is special yeast of European production, thanks to special strains and growing technologies, it is much more resistant to cold. For traditional puffs, it is recommended to use the freshest compressed yeast, preferably osmotolerant or instant osmotolerant yeast. From the assortment of the company "Lesafr" the best suitable yeast "Saf-instant golden" (instant) and "Record blue" (compressed yeast).

Water
Water for mixing must be taken clean, meaning not very saturated with mineral salts or coagulants. Plain tap water can be used, unless it is excessively fluorinated or chlorinated. Water should be used at temperatures close to zero (1-2C). In the presence of ice makers, ice crumbs are used to obtain cold dough.
Its dosage should ensure that the dough is of a strong, dense consistency, thereby limiting the phenomenon of spreading and sticking of dough pieces during operation. In puff pastry, which will be subject to freezing, the dose of water is reduced by 20% compared to conventional dough.

Starter cultures

Natural leavens acidify the dough and thereby strengthen the gluten framework of the dough and increase its strength and elasticity. Dairy and acetic acid give unique taste and aroma, and also have bacteriostatic and fungicidal effects. The acidity of the leaven for puff pastry is the most important indicator: the pH should be in the range of 4.5-5, the titratable acidity is 8-9. In order to obtain this acidity, it is necessary to use a long-term dough management scheme, which includes numerous stages of preparation of the starter culture and long-term fermentation of the dough.

Improving Supplements
For the production of puff pastry, various improving additives are used, consisting of various oxidants, reducing agents, emulsifiers, enzymes and modifiers.

Additives affect the porosity, texture, volume and shelf life of the frozen dough, increase its stability and gas holding capacity.

One of them oxidizing agent- vitamin C. Its use seems to be highly appropriate, due to its ability to strengthen the protein framework of the dough, and thus, providing its best strength and elasticity. It is necessary to avoid overdose of ascorbic acid. Otherwise, problems may arise when machining too dense dough.

Gluten should be added in limited quantities as it does not always contribute to a good dough.

Emulsifiers are fat-like substances obtained by chemical synthesis. They stabilize a system of two components that do not mix under normal conditions. Emulsifiers form complexes with starch amylose, thus significantly inhibiting the retrogradation process and improving the machinability, extensibility and gas holding capacity of the dough. V home cooking when self-preparing puff pastry, chicken eggs are usually used, in the yolks of which there is a lot of lecithin.
Enzymes(malt and its extracts, soy flour enzymatic complexes, etc.) should be used very limitedly. To do this, it is necessary to make sure that they have no proteolytic activity, which can lead to the phenomenon of spreading of the dough pieces. The use of special alpha-amylases is shown, which cut starch (amylopectin) in strictly defined places, forming dextrins. Dextrins, in turn, impart softness when chewed.

Hydrocolloids are products of the extraction of natural components (grain, algae, acacia ...). These are locust bean gum (E410), guar gum (E 412), carboxymethyl cellulose (E 466). They significantly increase hydration, reduce water migration and help get more volume (better softness).

Salt.
Of course, salt greatly affects the taste of the product, especially if the puff is not intended for sweet filling... In addition, table salt improves the strength of the gluten. For this reason, its dosage is in the range of 1.5-2% for yeast puff pastry (1 gram of salt increases the osmotic pressure, like 6 grams of sucrose!) For non-yeast puffs, salt is added in amounts up to 4-5% of the flour weight.
Sahara.
The addition of sugar to the dough, in addition to improving the taste, creates a breeding ground for yeast and helps to speed up the fermentation process. For yeast puffs, the sugar in the dough is dosed in the amount of about 15% or even more. It is necessary to take into account the high water-absorbing capacity of sugar, therefore, it is necessary to introduce it during kneading without disturbing the development of gluten, moisturized and provide for a slightly higher dosage of water.

As you know, glucose (dextrose), glucose syrup, invert sugar, molasses, honey retain moisture better than sucrose. Therefore, when making puff pastry, it is recommended to replace part of the sugar with monosaccharides (invert sugar, glucose). Since glucose has less sweetness than sucrose, more must be added. From the point of view of influence on the fermentation process, at a higher dosage, the osmotic pressure will be higher. The dosage of sugar for traditional puff products is in the range of 15-20%.

Fats.
The addition of fats to the dough provides lubrication of the gluten and a more even distribution of water in the dough, facilitates the relative sliding of the structural components of the dough and its gluten framework and the starch grains included in it. This increases the ability of the gluten framework of the dough to stretch without rupture under the pressure of gas bubbles growing in the volume. The presence of fat also prevents dehydration of the semi-finished product, making the dough elastic and soft, however, for this, an effective emulsifier (yolk) must be added to the dough. The fat in the dough is largely bound by proteins, starch and other components of the hard phase of the dough. Part of the fat that is in the liquid state in the dough can be in the liquid phase of the dough in the form of tiny fat droplets. Fatty products with a melting point of 30-33 ° C do not bind with the components of the solid phase of the dough, but remain in it in the form of solid particles, which will begin to melt only during the baking process.

It must not be forgotten that fats will also affect plasticity and rolling resistance.
According to old Soviet technologies, fats were not added to the puff pastry - it was believed that that part of the margarine that goes into the lamination would be enough. But with this technology, there was always not enough fat in the mass of dough. The plasticity of the dough was low and it was never possible to make dough with a large number of layers, as is done in Europe.

Egg products.
The egg yolk contains a very effective emulsifier - lecithin. In addition, eggs impart delicate taste and the color of the dough. The use of eggs, in addition to organoleptic characteristics, gives stability to the starch-protein-lipid system (that is, it affects the shelf life).

At homemade cakes use fresh eggs, but in production the requirements for processing eggs are very strict, so in Soviet times they used only frozen egg mass - melange, which affected the quality. egg powder obtained by modern technology.

Dairy products.
Milk refines the dough, gives it a special taste, due to the presence of lactose, milk sugar and fat. The addition of liquid milk forces you to reconsider the dosage of the liquid for the dough, so the dough is added powdered milk... Most often, cheaper whey powder is used instead of milk powder. For the test, dry cheese whey does not differ at all from skimmed milk powder in terms of the required qualities, but it is cheaper in production.

Kneading puff pastry.
For puff pastry, intensive kneading is required to maximize the development of the gluten framework.
The basic mixing rules are:

late addition of yeast during kneading;
obtaining a cold dough to slow down the onset of fermentation;
maximum development of gluten in the dough to ensure better gas and shape stability;
preparation of a strong but plastic dough for subsequent rolling and to limit the phenomenon of spreading;
delayed proofing of the dough in the cold.

When kneading yeast puff pastry, especially chilled water (in the form of ice crumbs), an acid solution, an egg solution and fat, sugar and salt are poured into a bowl, then chilled flour, an improver. At the very end, the yeast is loaded, previously diluted in a portion of cold water. It is very important that the yeast is evenly distributed in the mass of the dough and that the kneading is very good.

After kneading, the dough for proofing is not left in the bowl, but laid out on the table in the refrigerator. The main concern when preparing yeast puff pastry is to prevent the yeast cells from waking up prematurely and the yeast starting to work. At the same time, the dough must be kept to form the gluten framework, so all processes should take place at a temperature not higher than 12 degrees. Cold dough will allow you to obtain a product with good structure and high quality.
According to outdated technologies, it was really recommended to keep the dough warm, otherwise butter or ordinary margarine would not be soft and crumble in the dough, the layers would stick together. But in a warm dough, the yeast begins to work and there can be no question of correct subsequent dough management and lamination.

Lamination of dough and forming of blanks.

Fats for foliation

The quality of the fat and its correct shaping before starting the rolling process of the dough is of paramount importance. The butter or margarine that you put on the dough layer should be in the shape of a square with the same layer height throughout the area. Otherwise, during the rolling process, the butter will be unevenly distributed, and as a result, some of the finished products will simply flow out during baking, and the other will not delaminate well. In both the first and second cases, the quality of the products and their appearance will be far from the desired ones. The most simple solution is the purchase of preformed oil in the form of finished blanks.

The old 30-year-old Soviet technology provided for the use of ordinary margarine or butter in puff pastry. At that time, margarines with high melting points were not used and few people knew about calibrated margarine layers. It was recommended to dust with flour during lamination, so that during the rolling process the layers do not move relative to each other.

It is important not to get carried away with dusting with flour - excess flour will dry out the dough.
For high-quality puff products, the quality of fat is of great importance, therefore, with modern technology, a special margarine with high plasticity is used; When purchasing margarine, you should be careful - margarines for yeast and yeast-free dough should differ in plasticity, emulsifiers and melting point. If you are offered a "universal" margarine for puff pastry, and even in blocks of 10 or 20 kg, then in most cases it is an ordinary table margarine, no matter how beautifully called it. There will be no harm from it, but you will not achieve the professional quality of puff pastries. With a good specialized margarine, the layers acquire a brittle crispy and very tender structure. Layers of puff literally melt in your mouth.

The melting point of fat is of utmost technological importance:

If the temperature of the dough is too high, it becomes very soft, and the layers of dough stick together already when rolling. At low temperatures, the fat loses its plasticity, at the time of rolling, the fat layer inside the dough breaks, at the same time tearing the layers of the dough. Later, when baking, instead of rising the dough, steam escapes in the places of breaks, the product is deformed, and loses its presentation.

The melting point of margarine for puff yeast dough is 36 ° C, for non-yeast dough - about 43 ° C. This allows the dough to be rolled out when room temperature but the temperature of the dough should never reach the melting point of the butter.
Professional margarines are composed of special types of emulsifiers, which ensure its increased plasticity and rolling out in puff pastry to a thickness of tenths of a millimeter without the risk of rupture. Margarines for lamination are produced in calibrated layers with a thickness of 20 or 18 mm, each layer weighs 2 kg and is packed separately in a foil casing.
In case you are forced to use regular margarine or butter for puff pastry, you need to buy a press, resourcefulness, which allows you to make such a molding.

The consistency of fat and dough during lamination should be exactly the same.

Between several rolls or after each, a short-term matting of dough layers

at 20 ° C for yeast-free dough, and

at a temperature of 10 ° C for yeast.
Such short-term rests lasting 15-20 minutes serve not only for cooling, but also for relaxation of the dough and stress relief, which is subject to intense mechanical stress during rolling.

When a given number of layers is reached, the finished puff pastry is rolled into a layer up to 5-7 mm thick and goes for cutting and shaping of blanks.

The sharpness of the cutting elements is very important. With blunt knives, the edges of the product are jammed, and they then merge.

The main conclusion– provide very cold dough.

To do this, use cold water, chilled raw materials and low temperature work surfaces and rooms.

Defrosting, proofing and baking products.

The principle of correct defrosting is to raise the temperature of the dough to a temperature equal to the cryoscopic temperature (at which the water from the solid phase changes to the liquid) or slightly higher. The purpose of defrosting is to turn the ice crystals into water gradually so that it is absorbed by the colloids of the dough proteins.
For defrosting and proofing, the products are laid out on a baking sheet at once with sufficient distances between them - it is necessary to take into account the increase in size, subsequently you will not have to move.
The duration of defrosting depends on the recipe of the product, its shape, thickness, weight, defrosting method, temperature and speed of the air used as a heat carrier.

Types and methods of cutting puff pastry
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