Eating puff pastry without yeast at home - a simple recipe. Recipe for instant puff pastry without yeast

Encyclopedia of Plants 10.05.2024

Encyclopedia of Plants

The ability to cook crispy, at the same time soft and airy puff pastry products is the dream of every housewife. It is generally accepted that these recipes are complex; preparation requires a lot of time and a certain culinary flair, as well as dexterity.
We offer you two recipes, tested by many years of practice by experienced chefs and ordinary housewives.
The first recipe for making puff pastry without yeast with a photo is used in cases where a large volume of baked goods is needed. The puff pastries are light, airy and with a lot of delicate soft layers.
Puff pastry takes about 14 hours to prepare. This time interval should not stop the housewife, since there is a lot of dough and it can be stored in the freezer for future confectionery products.
From puff pastry without yeast you can make puff pastries, pies with fruit, berry and cream fillings; pies with feta cheese, cottage cheese; vertuts with Adyghe cheese and sheep cheese, vol-au-vents and snack pies.
Yeast puff pastry differs from yeast-free dough in that yeast has fewer layers - 20–100 and is characterized by a specific sour taste. Yeast puff pastry has more fluffy shapes and is used for baking savory products; yeast dough is prepared faster than yeast-free dough in our first recipe.

Taste Info Cakes and pastries / Dough

Ingredients for making 1200 g puff pastry:

flour – 550 g;
water – 250 ml;
salt – 1 teaspoon;
vodka (rum, cognac) – 50 ml;
margarine and butter in any proportions – 600 g;
citric acid solution - a quarter of a teaspoon.

How to make yeast-free puff pastry at home

The cooking sequence includes several stages.
Prepare a solution of citric acid. To do this, dissolve 1 teaspoon of citric acid in 2 teaspoons of boiling water.
Mix water, salt, vodka and citric acid solution.
Make a small depression in the sifted flour, into which you need to gradually add the resulting liquid. Knead the dough. It should completely lag behind your hands.
Leave the dough to rest in a bowl for half an hour. You can cover it.

Form the softened margarine and butter into a rectangle. To do this, it is more convenient to use a plastic bag and, using your hands and a rolling pin, give the butter the desired shape.

After the specified time, roll out the dough into a square to a thickness of approximately 1 cm, making the middle thicker than the edges. Place a prepared rectangular piece of butter in the middle of the rolled out layer.

Carefully, without pressing, cover the butter with one corner of the square.

Then the opposite corner.

We apply the penultimate corner without stretching it, as shown in the photo.

You should get an envelope, see the photo for details.

Roll out the dough with the wrapped butter again into an elongated rectangle.

Fold the dough into 4 layers like a book.

Wrap the folded dough in food paper and place in the refrigerator.

Teaser network

After half an hour, release the dough from the paper and roll it out again into an elongated rectangle.

Fold the dough into 4 layers like a book, wrap it in paper and put it in the refrigerator.
After half an hour, repeat the entire procedure. There should be at least 4 such repetitions, and the dough will have 200 layers.
After the last folding, the dough should be placed in the refrigerator for at least 12 hours.

After such cooling, the finished dough can be divided into the necessary portions and hidden, currently unnecessary pieces, in the freezer.

How do you defrost puff pastry without yeast?

There are several rules for defrosting. All emergency defrosting must be avoided - this could ruin the product. You need to unpack the dough and place it on a wooden board. It will take approximately 5 hours to defrost, depending on the quantity. Can be placed next to a heat source, such as a radiator. Microwave oven cannot be used.
You shouldn’t try to separate the layers either. They are obtained with great difficulty, and everything can be ruined.
You can make a wide variety of healthy sweets using this recipe.
Puff ears sprinkled with sugar are a favorite delicacy of many people. A hearty breakfast with aromatic tea will provide you with a great mood for the whole day.

This puff pastry is perfect for making cream tubes and vol-au-vents. Not a single buffet table is complete without them.

Recipe No. 2. Puff pastry without yeast without repeated rolling

This recipe, unlike the first one, is much easier to prepare. No repeated rolling is required here. However, the resulting dough will not rise as much as in the first recipe.
But to prepare sweet pies, twirl with cheese and cottage cheese, you don’t need such a huge number of layers and interlayers.
A simple recipe for puff pastry without yeast is an ideal option for such products in this case.

Ingredients:

180 g butter,
1 egg
100 ml ice water,
1 tbsp. vinegar 9%,
a pinch of salt,
2 cups of flour.

Cooking steps

The butter and water should be from the refrigerator. Place the butter in a bowl, add all the flour, and add salt.

First chop with a knife, then mash with a fork. It is better not to touch the puff pastry with your hands.

Prepare the liquid part. Break the egg, add water and vinegar.

Stir with a fork.

Combine both mixtures and mix well.

The dough will come together into a ball. If it is a little liquid (this depends on the size of the chicken egg and the moisture content of the flour used), then you can add another 1-2 tbsp. flour. The consistency of the dough should be very soft and tender, reminiscent of soft butter.

The puff pastry should sit in the refrigerator for at least a couple of hours, or better yet, leave it overnight. Can be stored in the refrigerator for no more than two days. You can always freeze any excess by rolling out the dough and wrapping it in a plastic bag.

Puff pastry is an excellent base for various baked goods: pies, pies, pizza, samsa, khachapuri. It has an airy consistency and high calorie content. To make puff pastry at home, you will need patience and a sufficient amount of free time.

A large number of desserts are prepared from puff pastry, including the legendary Napoleon cake. It can be yeasty or fresh.

The main ingredients are premium flour, butter, salt and cold water. Some housewives add a small amount of citric acid or vinegar to the recipe to improve elasticity.

Calorie content of puff pastry

Puff pastry is high in calories thanks to the use of butter. It comes with yeast and without yeast. The calorie content of the first product is 360-370 kcal per 100 grams, the second – 330-340 kcal per 100 grams.

Be sure to sift the flour through a sieve to add air. It is recommended to use a premium grade product. Products made from sifted flour are more fluffy.
When cutting, use only sharp knives.
Pierce puff pastry products before putting them in the oven. This will allow steam to escape.
Do not wrinkle the products with your fingers to avoid damaging the layers.
Salt is a necessary element that increases elasticity and improves the taste of the dough.

Classic recipe

Ingredients:

Flour – 500 g,
Butter (melted) – 75 g,
Water – 250 ml,
Salt – 10 g,
Butter (for rolling) – 300 g.

Preparation:

I mix water, salt, melted butter and flour in a deep bowl. I mix it carefully.
I roll the dough into a ball. I wrap it in cling film or put it in a plastic bag. I put it in the refrigerator for 30-40 minutes.
I take a large kitchen board. I roll out the layer into a rectangular shape. I put a piece of butter on top. I cover with the free edge. I put a second layer of butter on top. I turn it again. As a result, I get 3 test layers with 2 oil layers.
I roll the workpiece into a rectangle to its original size. I fold the edges of the rectangle towards the center to form a square. I fold it in half again. I put it in the refrigerator for 15-25 minutes.
I repeat the procedure 2-3 times. It is better to store the finished baking base in the freezer.

Video recipe

Quick and tasty puff pastry

A simple recipe. Use in situations where there is no desire to buy dough in grocery stores and there is no free time to prepare a full-fledged homemade dough.

Ingredients:

Flour - 2 cups,
Cold boiled water - half a glass,
Oil – 200 g,
Sugar – 1 teaspoon,
Salt – 1 pinch.

Preparation:

I sift the flour. Mix with granulated sugar and salt.
Chop the softened butter into small pieces. I transfer it to the flour.
I mix and press with a knife. I get a more or less homogeneous mixture. Then I pour water.
I knead the dough with active movements. Before cooking, I let the dough rest for 3-4 hours.

Yeast-free puff pastry

Ingredients:

Wheat flour – 450 g,
Butter – 250 g,
Chicken egg - 1 piece,
Water – 180 ml,
Vodka – 1 tablespoon,
Table salt – 1 pinch,
9% table vinegar - 3 small spoons.

Preparation:

I beat a chicken egg in a bowl, add salt, pour in vodka and vinegar. Mix thoroughly.
I add water. I sift 400 grams of flour. I leave some in reserve to correct the density.
I'm making a hole. I pour in the previously prepared liquid.
I knead the dough. For convenience, I work not on a cutting board, but in a deep bowl. I mix the workpiece until it is homogeneous and elastic. I form a ball.
Transfer the dough to a flat plate. I cover it with cling film. I leave it on the kitchen counter for 60-80 minutes so that the gluten swells and the base for pies or other baked goods rolls out better.
In a food processor container, mix the remaining 50 grams of flour and butter. I get a homogeneous oil mixture, thick and without lumps.
I transfer it to a sheet of parchment. I place the second sheet on top. Roll out to a thin layer 7-8 mm thick. The creamy mass should be square in shape. I put the rolled out layer in the refrigerator for 15 minutes.
I pour flour onto the kitchen board. I spread the dough. I roll it out to a homogeneous layer no more than 7-8 mm thick. I put the oil mixture on top. I leave a few centimeters from the edges to make it easier to wrap.
I cover the oil with the free edge. I pinch it from the sides.
I turn it on the other side. The result is a 3-layer workpiece with 2 additional layers of oil.
Carefully roll out the rounded ends. It needs to be shaped into a rectangle.
I cover the workpiece with film. I put it in the refrigerator for 30-40 minutes.
I repeat the folding procedure at least 2 times.
I cut the finished dough with a sharp kitchen knife so as not to wrinkle the edges.

Quick yeast puff pastry

This is an unconventional recipe for making multi-layer dough, but the baked goods from it turn out crispy, tender and flaky.

Ingredients:

Flour - 3 cups,
Butter – 200 g,
Sugar – 3 teaspoons,
Salt – 1 small spoon,
Dry yeast – 7 g,
Chicken egg - 1 piece,
Warm boiled water – 90 ml,
Warm milk – 130 ml.

Preparation:

I dissolve dry yeast along with 1 small spoon of granulated sugar.
I put the plate with the ingredients in a warm place. I wait 15-20 minutes until a “cap” forms. Then I mix.
I sift the flour onto the kitchen board. Add salt and 2 teaspoons of sugar. I grate the frozen butter on a fine grater.
Break an egg into the yeast mixture. I pour warm milk. Mix thoroughly.
I make a well out of the flour mixture. I pour the liquid.
I begin the kneading process. I do it carefully and carefully. I add flour or dilute with water as needed.
I put the formed ball in a plastic bag. I put it in the refrigerator for at least 60-70 minutes. The optimal time is 1.5-2 hours.

What to make from puff pastry - sweet dishes

Sweet apple pie

Ingredients:

Puff pastry – 1 kg,
Apples – 1 kg,
Raisins – 120 g,
Butter – 50 g,
Orange – 1 piece,
Chicken egg - 1 piece,
Chopped almonds – 100 g,
Vanilla sugar – 5 g.

Preparation:

I peel the apples, remove the cores and cut them into thin slices, as for charlotte in the oven.
I put the butter in a frying pan, heat it up and add the apples. I add 2.5 grams of vanilla sugar and stir. I press down lightly to release the juice. I add raisins to the heated fruit. I squeeze the juice from one orange.
I reduce the heat to minimum. I simmer the fruit for 5-10 minutes. I transfer it to a plate. I leave it to cool.
I cover the baking tray with baking paper. I place the first layer of dough. I add chopped almonds. I add a mixture of apples and raisins. I distribute it evenly.
I cover the top with a second layer of dough base. I carefully seal the edges so that the filling does not leak out.
I break the chicken egg in a separate bowl. I beat until foamy. I grease the top of the pie. At the end I sprinkle with vanilla sugar.
I put the pie in the oven, preheated to 180 degrees. Cooking time – 30-35 minutes.

Video cooking

Napoleon cake

The Napoleon cake turns out tall and very fluffy (from 6 layers of dough). If you want to make a smaller dessert, reduce the amount of ingredients.

Ingredients:

Ready puff pastry – 1000 g,
Condensed milk – 400 g,
Butter 82.5% fat – 1 pack,
Cream (fat content – 33%) – 250 ml.

Preparation:

Helpful advice. The main thing is not to turn on high speed in the mixer, since you want to mix, not beat, the ingredients.

I take a large dish. Using it I cut out 6 large cake layers. I make holes using a regular fork.
I bake on a baking sheet lined with parchment. The oven should be preheated to 200 degrees. It takes 15 minutes to prepare one cake. I crush the last layer of dough. I bake the scraps. I pour it into a separate plate.
I'm preparing a cream base. Mix melted butter and condensed milk until smooth. To speed up the process I use a mixer.
I whip the cream in a separate bowl. The dairy product must keep its shape.
I transfer the cream to the mixture of condensed milk and butter. I stir with a spatula. I get a light and airy cream, uniform in consistency.
I'm starting to assemble the cake. I stack the cakes on top of each other. I lubricate each one with cream. I reserve some of the cream base for the top and sides of the cake. I sprinkle the top and sides with trimmings and crumbs.
I send the cake to soak in the refrigerator.

Video recipe

Before serving this delicious delicacy, you must wait 10-12 hours.

Strudel with apples

Ingredients:

Puff pastry base – 250 g,
Granulated sugar – 140 g,
Green apples – 6 pieces,
Wheat flour - 3 large spoons,
Butter – 3 tablespoons,
Cinnamon – 5 g,
Vanilla ice cream – 40 g (for serving dessert).

Preparation:

I wash and peel apples. I peel off the peel and remove the core. I cut into thin slices.
Melt 2 large tablespoons of butter in a frying pan. Stove temperature is average. I transfer peeled and chopped apples. I add 100 g of sugar and add cinnamon. I stir.
I slightly increase the temperature of the stove. Simmer the fruit until the liquid softens and evaporates, without covering the pan with a lid. It will take about 10-15 minutes.
I put the apple filling on a plate. I leave it to cool.
Roll out the dough into a rectangle (about 30 by 35 cm).
I transfer the workpiece (short side towards me) onto a baking sheet covered with parchment. Place the filling in the center of the rectangle, retreating 3-3.5 cm from the edges.
I cover the filling with the top of the dough and then fold in the bottom. I turn the strudel seam side down.
I coat it with melted butter using a brush. Sprinkle with 2 large spoons of sugar. I make cuts in the strudel to allow steam to escape.
I put it in the oven. Cooking temperature – 200 degrees. Bake until golden brown for 30-40 minutes. Serve with a scoop of vanilla ice cream.

Bon appetit!

Puff pastries with jam

Ingredients:

Puff pastry – 400 g,
Chicken egg - 1 piece,
Strawberry jam – 100 g,
Corn starch - 1 small spoon,
Powdered sugar – 1 large spoon.

Preparation:

I roll out the dough base into a rectangle. I divide it into several parts measuring 7 by 7 cm.
I add cornstarch to the strawberry jam to make it thicker in consistency.
I beat the egg with a whisk. I brush the edges of the baked goods using a silicone pastry brush.
I connect the opposite ends of the test base. I bend the other two edges inward. I brush the top of the puff pastry with the remaining egg.
I preheat the oven to 180 degrees. I send the puff pastries to bake for 15-20 minutes.
I take the finished jam puffs out of the oven. I put it on a nice flat plate. I give it time to cool completely. Then sprinkle with powdered sugar.

Helpful advice. If desired, combine fillings from different jams to achieve an unusual baked taste. Bon appetit!

Meat dishes made from puff pastry

Khachapuri

Ingredients:

Puff pastry – 0.5 kg,
Butter – 320 g,
Egg – 1 piece (for coating baked goods),
Minced pork – 1 kg,
Onions - 2 pieces,
A mixture of ground red and black pepper - to taste.

Preparation:

I peel the onions, chop them finely, mix them with minced pork and add spices (I use a mixture of ground peppers). I add melted butter. I leave 20 grams of the total mass for greasing the baking sheet. Mix thoroughly.
I divide the dough piece into even small parts. I roll them into flat cakes of the same size.
I spread the filling. I pull the edges towards the center and carefully pinch.
Forming khachapuri. I place it on an oiled baking sheet.
I beat the egg. I coat the baked goods. I bake for 30-35 minutes at 180 degrees.

Samsa with chicken

Ingredients:

Yeast-free puff pastry – 500 g,
Chicken fillet – 400 g,
Onion – 1 piece,
Ground cumin – 1/2 teaspoon,
Ground black pepper – 1/2 small spoon,
Egg – 1 piece,
Soy sauce – 50 g.

Preparation:

I wash the chicken fillet. I cut it into small pieces. I peel the onion. I chop it finely and finely. I add ground spices. I pour soy sauce. I leave to marinate for 20 minutes.
I roll out the dough base thinly. I cut into squares approximately 14 by 14 cm.
I beat the egg.
Place the filling in the center of the square. I fold the corners towards the center, forming a neat envelope.
I grease the samsa with egg. I put it in the oven, preheated to 180 degrees. Cooking time is half an hour.

Helpful advice. It is necessary to carefully mold the edges so that the baked goods do not fall apart during cooking and the filling does not leak out.

Pizza

Baking made from puff pastry without yeast has long been popular among housewives. True, most often we deal with ready-made puff pastry, which can now be bought in any store. You can cook anything from it - from fish to pies.

Preparing puff pastry without yeast is a simple process, but quite lengthy, which is why we fell in love with the ready-made dough, which allows you to prepare your favorite sweets in just a few minutes. Well, if we have 2-3 hours free, then we can spend it figuring out how to make puff pastry at home. We will most likely have all the ingredients in stock, because we won’t need anything extraordinary.

The idea of making puff pastry is that we prepare a stiff dough, put butter in it and roll the butter into the dough, forming layers. Add the egg to the flour (reserve 15-20% of the flour for the butter).

Add a few drops of lemon juice, salt and sugar to the water and dissolve.

Add liquid to flour and knead stiff dough.

Knead the dough until it becomes elastic and homogeneous, and then cover it with a damp cloth and set aside for half an hour.

For now, let's take care of the oil. Add some of the flour (15-20%) to the butter and mix.

We form a rectangle of butter about two centimeters thick and put it in the refrigerator (not the freezer) to cool.

Place the dough on a cutting surface sprinkled with flour and roll it out into a layer about a centimeter thick. Let's make it a little thinner at the edges.

Place the butter, previously mixed with flour, in the center.

We connect the sides and pinch them.

Our butter ended up in the middle of the dough. Now we can give the layer a rectangular shape. Roll it out again to a thickness of 1-1.5 cm.

We repeat the procedure. Then put the dough in the freezer for 15-20 minutes and roll it out again, folding the dough as described above. If butter breaks through the dough, sprinkle the gap with flour and roll out again. Place it in the freezer again and repeat the procedure 2 more times.

The question of what to make from puff pastry without yeast, I think, will not arise. Every housewife will find a dish to suit her taste - puff pastries, pies, pies, the famous Napoleon cake, etc.

If you need to whip up delicious pastries, prepare instant puff pastry at home. Just 15 minutes and you can select the recipe. I offer three options - the simplest, with butter, the richer one with sour cream, and thin layers of yeast dough. The dough turns out light and airy. Suitable for baking cakes, including the famous Napoleon, samsa, tongues, puff pastries with filling, savory pies. And many other delicious things.

The layered structure of the dough is given by chopped butter and flour. The fact is that no matter how hard you try, it is impossible to evenly distribute the fat. Due to this cooking technology, layers are obtained.

Attention! The appearance of citric acid or vinegar in recipes should not confuse you. An acidic environment improves layering. If you don’t report it, the separation will decrease and instead of the desired product you will get shortcrust pastry. There is enough acid in the recipe with sour cream.

Instant puff pastry

The easiest recipe for quick lazy homemade cooking with butter or margarine. 10-15 minutes, and you have the preparation for any delicious dough dish in your hands.

Take:

Flour – 500 gr.
Butter – 400 gr.
Water – 200 ml.
Salt – ½ small spoon.
Lemon juice - a tablespoon (can be replaced with a teaspoon of table vinegar).

Recipe with photo

The first important step is to put the water in the freezer for a while, it should be very cold, almost ice cold. Then pour into a bowl. At the same time, place the butter in the freezer.

Beat in the egg, add salt and add lemon juice.

Whisk well and place on the refrigerator shelf. Do everything quickly so that the contents do not have time to warm up.

Sprinkle flour onto your work surface. Remove the butter from the freezer. We freeze butter for one purpose - it is much easier to grate without smearing on the grater.

Start grating the butter with shavings on the large cells of a grater. Constantly sprinkle the grater with flour to prevent the butter from sticking. For the same purpose, constantly dip the piece in flour.

Grate in small portions, immediately mixing the shavings with flour. When the oil runs out, both components should be completely mixed.

Gather the crumbs into a pile and make a hole. Pour in the now cooled egg mixture.

Add eggs gradually while stirring.

When the mass is finished, all that remains is to take the last step - gather the dough into a ball.

There is no need to knead the dough, just form it into a ball.

Transfer it to a plate, cover with cling film and refrigerate for 2-3 hours. After a given time, you can bake delicious pastries from the finished puff pastry.

Quick homemade yeast-free puff pastry with sour cream

A very tasty homemade butter dough is made with kefir or sour cream. Suitable for baking quick baked goods.

Required:

Flour – 500 gr.
Margarine for baking – 200 gr.
Yolk of one egg.
Sour cream (yogurt, full-fat kefir) – 100 ml.
Salt – a pinch.

How to cook:

Freeze the margarine, then chop it into crumbs with a knife, or grate it.
Place in a bowl, add yolk and sour cream. Use only chilled sour cream.
Add flour in portions while mixing the ingredients.
Knead the dough, roll it into a ball, and refrigerate for a couple of hours.

A quick recipe for yeast puff pastry at home

For sweet pies, cakes, it is better to whip up puff pastry with yeast. The recipe is used in the preparation of Napoleon.

Flour – 550 gr. + for powder.
Butter – 200 gr.
Egg.
Dry yeast – 7 gr.
Milk – 130 ml.
Salt - a teaspoon.
Granulated sugar - 3 small spoons.
Water – 85 ml.

How to knead the dough:

Heat the water, add yeast and sugar, stir. Place in a warm place to dissolve and rise for 10 minutes.
Separately, pour the milk into a bowl and beat in the egg. Stir quickly and pour in the dough. Return to a warm place.
Pour flour onto a work surface, add a couple of tablespoons of sugar and one of salt. Stir.
Cut the butter directly into the flour into small pieces. Chop with a knife or grate and immediately sprinkle them with flour.
There is no need to knead the dough, just stir. Finally, collect them into a pile.
Slowly start adding the sponge mixture. Pour a little, stir. Then add a little more and mix again.
Remember the test ball a little, but don't try too hard, it needs to be shaped into a ball. Do everything quickly so that the butter does not melt.
Wrap the ball in film and put it in the refrigerator for 1.5-2 hours.

Quick dough in 15 minutes - video with step-by-step preparation

Puff pastry is one of the most popular types of dough in the kitchen. There are probably countless options for baking from it. It freezes well and is stored in this form for quite a long time. So at any time you can take out a portion, defrost it and prepare airy, layered homemade cakes. Moreover, manufacturers quickly adapted to our needs and you can now buy a package of yeast-free puff pastry at any time, in any store. So why do it at home? Moreover, preparing this type of dough is considered difficult and time-consuming. I agree that this requires certain skills and time, but...

I think that everyone, even those who have never made it with their own hands, can roughly imagine the process - repeated rolling out and folding of butter-layered dough. So, it would seem that dough made industrially is a guarantee of a large number of layers and their integrity. Yes, but what kind of oil is between them? Creamy or what is hidden behind the word “vegetable”, but in fact is nothing more than palm of unknown quality? I won’t lie and say that I myself never buy store-bought dough. Of course, I buy it because I don’t have enough free time. But when the stars in the sky rise in such a way that two conditions coincide at once: free time and desire, I make puff pastry with a reserve, divide it into portions and freeze it, so that later when I want to take it out and use it for its intended purpose. Therefore, I have several recipes in my arsenal, from classic to “lazy”, and today you can see them in detailed step-by-step execution with photos.

Classic puff pastry recipe

Of course, it will use some modern kitchen gadgets, but it follows all the basic principles of real puff pastry. To prepare, we need butter - it is the key ingredient in the recipe. Needless to say, it needs to be of high quality? Although now it’s not easy to find this either. When buying oil, in addition to its quality, pay attention to the shape. If it is an even rectangle or square, that’s best.

Ingredients:

flour – 330g;
salt – 6g;
water – 170g;
butter – 250g;
lemon juice – 1 tsp.

The indicated quantity is enough for a baking sheet of puff pastries or croissants, or for a large Napoleon.

How to make puff pastry - recipe

Simplified puff pastry recipe

In terms of technology, it is very similar to the previous one, but to simplify the process, we will mix the butter with flour, and prepare another unleavened dough for the base. All products should be cold, and it is ideal to keep it cool in the kitchen.

Ingredients:

flour – 400g + 50g;
egg – 1 piece;
salt - on the tip of the knife;
9% vinegar – 3 tsp;
butter – 200g.

Cooking process

We will need to mix the egg with water to get a total volume of 250 ml. Therefore, it is more convenient to break it into a measuring glass, shake it, and then add cold water to the required volume and stir again.
Now you can pour it into a bowl in which we will knead the dough. Add vinegar to the liquid and add salt. Stir until dissolved.
Pour flour in parts (leave 50 grams for other purposes). First, stir with a spoon until possible.
Then we transfer it to a table sprinkled with flour and continue with our hands. The dough is thick and should not stick to your hands. We put it in a bag and put it in the cold.
Meanwhile, prepare the oil. To make it more convenient to roll out, so that it slips less, we will mix it with flour. To do this, first cut into arbitrary pieces.
Place in a blender bowl and add the remaining 50 grams. flour.
Grind it and get this crumb.
Pour it onto a large sheet of baking paper.
Cover the top with half of the same sheet and press down slightly with your palm.
We bend the edges of the paper to get a square envelope with a side of approximately 12-15cm.
We turn it over with the folded edges down and roll it with a rolling pin so that the butter crumbs occupy all the space inside the envelope and the layer becomes evenly thick. Place it in the refrigerator for 20 minutes.
After this time, first take out the dough.
Roll out with a rolling pin in all directions into a layer 5-7 mm thick.
We take out the envelope, unfold it and place it on one side of the dough layer. If the oil breaks a little, it’s not a big deal. Place the broken pieces close to each other.
Fold over the edges of the dough and then the edge with the butter.
We pinch the seams.
Now we turn the board towards us with its narrow side, the dough should also lie with its narrow edge towards you. Press down a little with a rolling pin in several places.
Then we roll out from ourselves and towards ourselves. Fold in three layers.
Place in a bag and refrigerate for 30-40 minutes.
Then we take it out again, put it towards us with visible folds, roll it into a rectangle and fold it again.
Repeat rolling, folding and cooling at least 6 times. Before baking, cool one last time and then prepare according to the baking recipe.

Yeast-free puff pastry - quick recipe

Although this recipe is called puff pastry, it really isn’t called anything else. And fast, and lazy, and pseudo-layered, in a hurry. Despite the fact that baked goods from it turn out to be light and flaky, you must understand that it is not possible to achieve such airiness, weightlessness and layering as in the recipes above. But nevertheless, it is tasty and perhaps even tastier than usual. Active cooking time is about 10 minutes.

Ingredients:

flour – 1 cup (approx. 160g);
butter – 120g;
sugar – 4 tbsp;
salt - a pinch.

How to make quick dough

Cut the frozen butter into pieces with a knife.
Place flour, sugar and salt into a blender bowl.
Add the butter, cover and grind for 30 seconds.
We get something like this.
Pour 3-4 tbsp into the bowl. very cold water.
Mix again for a few seconds.
This will moisten the crumbs but still be relatively crumbly.
We put it in a plastic bag and knead it a little with our hands to connect and shape the log. You cannot knead it for a long time so that the butter does not melt; if this happens, the resulting baked goods will resemble a sole. Place in the refrigerator for half an hour.
Then take it out, place it on a floured board, dust it with flour. Roll out into a rectangle approximately 12 cm by 24 cm. The direction of rolling is not important.
Then fold it in three layers. At this stage it is still quite sticky, so you can help yourself with a knife to peel it off the board.
Place in a bag and refrigerate for half an hour.
We take it out, roll it out, fold it three more times with half-hour breaks for cooling. With further rolling, the dough will no longer stick and will roll easily.