Sugar Puffs

Sugar puffs are famous pastries from childhood. I (and I'm not the only one) remember these puffs from early childhood. With the general shortage that was in the country, these puffs were very affordable homemade pastries, because they only needed puff pastry and sugar.

Maria

The author of the recipe

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 5 g

Fats 33 % 23 g

Carbohydrates 60 % 42 g

400 kcal

GI: 0 / 74 / 26

Step-by-step cooking

Cooking time: 50 min

Step 1:
Prepare the ingredients. To make puffs with sugar, we will need: puff pastry without yeast (you can cook it yourself or just buy it in the store, while it is better to take the dough in plates - they are easier to cut and defrost faster); sugar and powdered sugar for sprinkling finished puffs.
Step 2:
Roll out the dough into a rectangular layer with a thickness of no more than 5 mm. If the dough is ready in plates, then you do not need to roll it out much. Cut the dough into identical rectangles or squares.
Step 3:
Sprinkle the puffs evenly with sugar. Transfer the dough pieces to a baking sheet lined with parchment.
Step 4:
Leave the puffs to melt for 10-15 minutes. Bake in a preheated 180 ° C oven for about 20 minutes until a golden crust appears on the surface of the dough. Do not open the oven during baking.
Step 5:
Remove the finished puffs from the oven, cool slightly and sprinkle with powdered sugar. Enjoy your meal!

The history of the origin of puff pastry is not completely clear. According to one version, puff pastry was invented in the ancient state of Assyria, which has not existed for a long time, but the recipe still remains.
The second version originates in 1645 in France. A student of the French pastry chef Claudia Gele really wanted to cook delicious bread for his sick father, which would meet dietary requirements. He mixed a dough of water and flour and left it wrapped in a piece of butter. After a while, he rolled it out a few more times, then sent it to the oven. Both the teacher and his student were greatly surprised when they extracted a huge bread of non-standard size from the oven. Some time later, Claudius left for Paris, where he worked in a confectionery called Rosabau Patisserie. There he refined his invention, which eventually brought this confectionery money and fame. A little later, the French pastry chef moved to Florence, where he continued to surprise everyone with his invention. He kept his recipe in strict secrecy and, kneading the dough, locked himself in a separate room.
Despite this, the puff pastry recipe has been revealed and is used in cooking in most countries of the world.