The Best Yeast Free Puff Pastry Recipe (For Homemade Baking)
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What could be tastier than homemade puff pastry? But many housewives do not bake pies and buns at home, as they are sure that kneading puff pastry is not easy. We decided to dispel this myth and prove to you that it will take you no more than 40 minutes to prepare puff pastry recipe.
Don’t believe? See for yourself! You will definitely not find a faster and easier way to cook.
Ingredients
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Nutrients
Calories
493.47
493.47
Carbohydrates
41.35
41.35
Fat
34.09
34.09
Protein
5.93
5.93
Step by step method
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Step 1
Sift wheat flour about 3 times to make the dough airy and soft. Butter must be cooled in the freezer so that it is “like a stone”. Pour some of the sifted flour onto the table.
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Step 2
Sprinkle the grater with flour so that the butter does not turn into a puree and does not slip. Rub the butter on a coarse grater, gradually adding flour. Then grind into crumbs. We make sure that large lumps do not form.
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Step 3
In a bowl, mix cold water, salt, egg. Make a well in the flour crumbs. Gradually, in small portions, pour the liquid into the dry mixture, constantly mixing the crumbs.
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Step 4
Thus, we knead the soft dough, form it into a ball and send it to the fridge for 3 hours or to the freezer for 25-35 minutes until completely cooled. The finished dough is crispy on the outside, and incredibly airy and soft inside.
Tips & variations
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Choose the highest grade flour for the dough. Be sure to sift it several times. So you saturate the flour with oxygen. The dough will be more fluffy.
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Salt affects the quality, elasticity and taste of the dough. If there is a lot of it, then the taste of the dough will become worse. And if there is not enough salt, then the layers may blur.
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Usually, plain cold water (not ice water) is used for the dough. Sometimes they take milk instead. This improves the taste of the dough, but the elasticity is reduced. You can add in equal proportions a mixture of water and milk.
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Butter for kneading dough is used cold, but not frozen (dough layers can tear, it will be difficult to roll out). The higher the fat content of the oil, the more fluffy the dough will be.
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One of the main secrets of puff pastry is rolling. The more times you roll it, the more layers you get. When rolling out the dough, do not go beyond the edges so as not to disturb the structure of the layers.
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After each rolling, the dough is folded into three or four times and put in the fridge for 30 minutes. Thus, the chilled dough does not stick to the table, it rolls out better.
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Before sending the puff pastry to the oven, make punctures on the surface with a sharp knife (fork). This will allow steam to escape during baking. So the dough will not bubble, and the surface will remain flat.
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It is recommended to bake products from puff pastry at a temperature not lower than 220 degrees.
