Puff pastry without yeast at home and 15 similar recipes: videos, photos, calories, reviews

Step-by-step cooking

1. Step 1:

   

   Prepare the products. The oil must be removed from the refrigerator in advance so that it becomes soft, at room temperature. Be sure to sift the flour, this step makes the future baking more airy and lush.

2. Step 2:

   

   Part of the sifted flour should be set aside, about 3 tablespoons. Half will go into the oil, half will be used for further rolling. Mix the butter with 1.5 tablespoons of flour. That's why we need the butter to become soft.

3. Step 3:

   

   Take a parchment about half a meter long. Smear the butter-flour mixture from one edge of the paper, forming a rectangle of 20 * 15 cm .

4. Step 4:

   

   Cover with the second half of the parchment. Using a rolling pin, we trim the rectangle, at the same time making it the same thickness. We put the paper with oil on the board and put it in the freezer. While we are preparing the base for the dough, the oil will freeze.

5. Step 5:

   

   Add salt to the remaining flour, mix. Add lemon juice to the water. Pour the water and juice into the flour, start kneading the dough. First we stir with a fork, then you can use your hand.

6. Step 6:

   

   Dust the work surface with flour, spread the dough. Knead for 5 minutes, achieving a smooth state. The finished bun of dough is wrapped in plastic wrap and put in the refrigerator for half an hour. During this time, the gluten in the dough will develop well, and it will become more elastic.

7. Step 7:

   

   Roll out the rested dough into a rectangle 40* 25 cm. To prevent the dough from sticking, sprinkle the surface with flour.

8. Step 8:

   

   Put a frozen piece of butter on one edge.

10. Step 9:

    

    Cover with the second half.

11. Step 10:

    

    We pinch the edges.

12. Step 11:

    

    Roll out the resulting envelope into a rectangle about 5 mm thick. Try to keep the oil inside evenly distributed. It is not necessary to press hard so as not to tear the dough.

13. Step 12:

    

    We add the finished rectangle in three additions: edges to the middle.

14. Step 13:

    

    Then in half.

15. Step 14:

    

    This is how the folded dough should look like. From three additions, 4 layers are obtained.

16. Step 15:

    

    Wrap the dough in plastic wrap and put it in the refrigerator for an hour. Then we take it out and roll it into a rectangle of the same size as it was before addition. We fold it again three times, again we put it away in the cold. This sequence of operations must be repeated 3 more times. After the last roll-out and addition, we put the dough in the refrigerator for an hour. After that, you can cook from the dough.