Puff pastry for samsa at home

Step-by-step cooking

1. Step 1:

   

   How to make homemade puff pastry for samsa? Measure out the necessary ingredients. Heat the water slightly (about 40C). Take wheat flour not lower than the highest grade. Remove the butter from the refrigerator in advance so that it becomes soft.

2. Step 2:

   

   Sift the flour through a sieve. This will enrich it with oxygen, the dough will be more layered and the pastry will rise well.

3. Step 3:

   

   Pour warm water into a comfortable stable bowl. Dissolve the salt in the water.

4. Step 4:

   

   Pour about 3/4 of the sifted flour into the water, mix the mass with a spoon.

5. Step 5:

   

   Then add the flour in small portions, while stirring the dough with your hands. Flour may need more or less than the specified amount, it depends on its properties. Therefore, focus on the consistency of the dough.

6. Step 6:

   

   Knead the dough for 5-6 minutes until smooth, adding flour if necessary. The dough turns out smooth, soft. It should keep its shape well, but it should not be too tight. Cover the dough with a towel and leave it on the table for 10 minutes. This will improve the elasticity of gluten and the dough will be easier to work with.

7. Step 7:

   

   Mash the butter to a creamy state so that it can be easily applied to the dough.

8. Step 8:

   

   Divide the rested dough into 3 equal parts.

9. Step 9:

   

   Roll each part into a bun and cover it with a towel from curling.

11. Step 10:

    

    On a floured table, roll out part of the dough into a rectangular layer 1-2 mm thick.

12. Step 11:

    

    Spread the dough evenly with a thin layer of butter.

13. Step 12:

    

    Roll the greased layer into a roll.

14. Step 13:

    

    Roll out the second part of the dough similarly. To roll out the dough layers the same way, I left the roll next to it and focused on its width.

15. Step 14:

    

    Lubricate the second rolled layer with oil. Place the roll on the bottom edge of the greased layer and wrap it in dough.

16. Step 15:

    

    Do the same with the last part of the dough: roll out, grease with oil and wrap the resulting roll in a layer.

17. Step 16:

    

    Wrap the dough in plastic wrap and put it in the refrigerator for 3-4 hours or in the freezer for 30 minutes.

18. Step 17:

    

    Form the samsa necessarily from the cooled dough and cut it with a sharp knife or a thin, strong thread so that the dough layers do not crumple. Put a piece of dough on the table with a slice up and roll it out just like that. Then the dough will retain its layering and the layers will open well during baking. Roll out the dough carefully, without strong pressure, so that the layers do not break. Bake samsa at a temperature of 190-200C.

19. Step 18:

    

    Samsa from this dough turns out layered, with a crispy top crust. Have a good baking!