Instant Puff Pastry

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for the instant puff pastry. Remove the butter from the refrigerator in advance so that it softens at room temperature. The water should be cold.

2. Step 2:

   

   Loosening of puff pastry is achieved by thin layers separated from each other by layers of oil. To get thin, brittle layers, take flour from soft wheat varieties with a gluten content of at least 28% (the highest grade of flour). Sift the flour into a convenient bowl suitable for kneading dough.

3. Step 3:

   

   Separately beat the egg until smooth.

4. Step 4:

   

   Combine the egg with cold water, as well as salt and vinegar, which will ensure the swelling of proteins and improve the elasticity of gluten.

5. Step 5:

   

   Make a recess in the flour, pour in the liquid mixture.

6. Step 6:

   

   Mix first with a spoon.

7. Step 7:

   

   Then knead the dough with your hands. If the dough is still very sticky to your hands, add a little more flour during kneading. The dough should be steep, but not too tight, elastic, soft, not sticky to the hands.

8. Step 8:

   

   Divide the dough into 2 equal parts. On a floured table, roll out one part of the dough into a thin layer about 0.5 cm thick.

9. Step 9:

   

   Apply half of the soft butter evenly to the dough layer.

11. Step 10:

    

    Roll out the second part of the dough similarly to the first. Using a rolling pin, transfer the dough and cover the oiled layer with it.

12. Step 11:

    

    If necessary, tighten the edges of the dough so that the first layer is completely covered by the second. Brush the layer with the remaining butter on top.

13. Step 12:

    

    Roll the dough layers into a tight roll.

14. Step 13:

    

    Roll the roll into a tight "snail" to increase the number of layers in the dough. Wrap the dough in plastic wrap and put it in the refrigerator for 2 hours.

15. Step 14:

    

    Press the cooled dough lightly, then roll out in all directions slowly and smoothly, without pressing too hard. With fast and intensive rolling, the dough layers can break. As a result, the baking will rise badly. I rolled out the dough about 1 cm thick.

16. Step 15:

    

    The dough can be rolled into an envelope and cut into 2 parts or rolled into a roll.

17. Step 16:

    

    I got 1.1 kg of dough out of this amount of ingredients. Any baking can be formed from it. Part of the dough can be frozen for the future and used if necessary, after defrosting.

18. Step 17:

    

    After making puff pastry, I couldn't wait to find out what kind of pastry it would make. I made some pies with the filling that was at hand - with potatoes. The dough turned out to be quite layered, with a good rise. Have a good baking!