Few housewives today decide to spend time and effort on cooking homemade puff pastry, because it is easier and faster to buy ready-made in the store, especially since its quality is quite decent. But if the decision is made and the choice is behind a suitable recipe, the 1000.menu site is exactly the place where you can find it. Better products for home cooking are another plus in favor of this approach.
It is best to prepare the dough for the future, store it in the refrigerator, then use it as needed. It is also good that it allows you to choose the best time for cooking, 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 is as follows :
- Dissolve salt and sugar in warm water.
- Add the egg and vinegar, mix until smooth.
- Add the sifted flour in parts.
- Assemble the dough into a ball, then divide it into 4 parts.
- Divide the butter at room temperature into 4 parts.
- Roll out each part of the dough into a 0.5 mm layer.
- Apply a layer of oil to each layer with a spatula.
- Grease a rolling pin with vegetable oil and wrap a layer of dough on it.
- Cut the layer and remove the rolling pin.
- Fold the layer into an envelope and pack it in plastic wrap.
- 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 :
- don't be too lazy to sift the flour before adding it to the dough, preferably twice
- do not overdo it with salt and vinegar - these products should be in moderation
- in the classic recipe, butter should be cold
- roll out the dough in only one direction - away from yourself
- before cooking, roll it out, then fold it four times in the refrigerator, at least three times
- do not cut the puff pastry with a blunt knife, only with a sharp one