Few home cooks today decide to spend the time and effort making homemade puff pastry, since it is easier and faster to buy it ready-made at the store, especially as its quality is quite decent. But if the decision has been made and all that is left is to choose a suitable recipe, the alittlelunch.com site is exactly the place to find one. Better ingredients for home cooking are another plus in favor of this approach.
It is best to make the dough ahead of time and store it in the refrigerator, then use it as needed. Another nice thing is that it lets you pick the best time to cook — for example, the evening before the weekend.
The Five Fastest Puff Pastry Recipes:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Quick puff pastry without yeast in butter | 25 min | 381 | +6 |
| Puff pastry for a roll | 45 min | 344 | +31 |
| Yeast puff pastry | 1 hour | 417 | +46 |
| Puff pastry on water with salt and butter | 1 hour | 266 | +7 |
| Puff pastry for strudel | 1 hour 15 min | 265 | +183 |
The recipe for a quick puff pastry goes like this :
- Dissolve the salt and sugar in warm water.
- Add the egg and vinegar, and mix until smooth.
- Add the sifted flour in batches.
- Gather the dough into a ball, then divide it into 4 parts.
- Divide room-temperature butter into 4 parts.
- Roll out each part of the dough into a 0.5 mm sheet.
- Spread a layer of butter over each sheet with a spatula.
- Grease a rolling pin with vegetable oil and wind a sheet of dough onto it.
- Cut the sheet and slide out the rolling pin.
- Fold the sheet into an envelope and wrap it in plastic film.
- Store in the freezer.
The Five most commonly used ingredients in Homemade Puff Pastry Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Wheat flour | 325 | 12 | 1 | 67 |
| Flour | 325 | 12 | 1 | 67 |
| Sugar | 398 | 0 | 0 | 99.7 |
| Milk | 68 | 3.2 | 3.6 | 4.8 |
Useful Cooking Tips :
- do not be too lazy to sift the flour before adding it to the dough, preferably twice
- do not overdo the salt and vinegar — these should be used in moderation
- in the classic recipe the butter should be cold
- roll out the dough in only one direction — away from you
- before cooking, roll it out and then fold it in four, chilling it in the refrigerator, at least three times
- do not cut puff pastry with a dull knife, only with a sharp one