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Pastry dough


I kneaded in a bowl a dough of 350 gr flour, 200 ml cold water (at room temperature), 4 tablespoons of oil and a pinch of salt. It doesn't take long to incorporate all the ingredients and it comes out perfectly.

I cut the butter into slices in a bowl and left it until it almost softened and mixed it with the 7 tablespoons of flour (stuffed). I kneaded it by hand (you can do this with a fork).

I divided the first dough into two pieces as well as the butter cream, then I spread a piece on a well-floured surface and I greased it well by hand with half of the butter cream.

I rolled the dough lightly, then I did the same with the other half. We will get two rolls that when we use we will divide them in two, so we will get 4 pieces of dough.

Let the dough cool (I only kept it for 45 minutes) and then use it as we wish, we can make pies, saltines, merdenele, cremsnit ... or whatever we want ... it's worth trying :)


Puff pastry recipes

For the dough: -a top of sandy dough (bought or prepared at home). Dear gospo-dive, today I have a quick recipe for you, which will get you out of any mess! Puff pastry is always at hand when we want to prepare a quick tart. Pies and croissants from homemade puff pastry. Simple and quick puff pastry recipe. A great recipe that you should not miss! I told you HERE about the quick puff pastry recipe. I told you there, I tell you even now asta this dough must be… Sweet dough Basic recipes. Many times I tried to make puff pastry, but every time I hit the bar. Top 7 delicious dough recipes for all occasions. MojarSweetsCake RecipesPizza.

Label: puff pastry dough, puff pastry dough with cheese, puff pastry dough with apples, puff pastry dough with lard, dough. Homemade puff pastry with butter, the perfect dough for croissants, dumplings, cream cheese, etc. COMPOSITION: puff pastry dough, filling with sweet cheese and raisins, decorated with.

For the dough, if you have sweetened condensed milk, use 50 g of sweetened condensed milk and 100 g of cow's milk. Caps, Shawls and Gloves for Kids.


Pate with sweet cow's cheese and raisins

In addition, you also need:-approx. How to make puff pastry salads. Rating: 4 & # 8211 22 votes & # 8211 20 min. Calories: 123 Rolled puff pastry machine rollfix fritsch germany Bucharest. The roll model and the trine model make me think of some kiosks that.

The dough maker or rolling pin is the first pastry utensil that comes to mind. Cake powder templates 2 models -Birthday & ampLove. Puff pastry appetizer ideas with various fillings.


Puff pastry recipe explained step by step. From the first I made 15 pies (squares) and from the second 25 wheat ones. Puff pastry appetizers - ideas for puff pastry appetizers with various fillings - quick appetizers for holidays or festive meals, but also for.

With a little creativity of selected and combined ingredients, we introduce you to 4 ways to prepare. Raluca Gheorghe SHEET METAL SHEET, quick recipe! You know and without telling you that puff pastry is a miracle from which many goodies can be created, both sweet and salty.

Puff pastry is one of the ingredients that you should not miss in the freezer, as it is the basis for a lot of products.


In a 250-300 ml glass we put 1 egg, 1 tablespoon of oil, 1 tablespoon of vinegar and a little salt. Mix everything well with a fork.

Then we pour enough warm water here to fill the glass.

In a larger bowl sift the flour, in the middle add the composition from the glass.

Knead a smooth and non-sticky dough. if needed, you can add a little more flour. Cover the bowl with a kitchen towel and let the dough rest for 20-30 minutes.

After this time, we pass the dough on the work table, we spread with the facalet a big and round cake about 2 mm thick. Then grease it with half the amount of butter. the butter should be soft at room temperature.

Then roll the cake, gather the snail-shaped roll. Put it in a bowl, cover with cling film and let the dough cool for 30-40 minutes.

After this time, spread a thin cake and grease with the remaining butter.

Roll the dough again and let it rest in the cold for another 40-60 minutes. After that, it is ready for use.
Good appetite!


How to fold (fold) the puff pastry?

You can read more about the history of this dough on Wikipedia. Here you will see like a puff pastry like a book contains a fixed 729 layers of butter & # 8211 results by 6 successive packs / folds. There is also a calculation formula: 3 to the 6th power. The folds of the puff pastry are made exactly in 3 (not in 2 and not in 4). This type of folding is called & # 8222pli roulé & # 8221. After placing the butter and wrapping it in the dough we have 1 layer of butter, after the first folding we have 3, then 9, 27, 81, 243 and, finally, 729. Incredible & # 8230 right?


Try also… Kefir dough without yeast

The recipe that every housewife should have - For this recipe, you need the following ingredients:

Necessary ingredients:

  • 500 g flour
  • 250 ml chefir
  • 2 tablespoons oil
  • 2/3 teaspoon baking soda
  • 2 teaspoons sugar
  • 1/2 teaspoon salt

Method of preparation:

1. For starters, heat the kefir a little. Add sugar, salt, oil and mix well.

2. Gradually add the flour. Mix until you get a soft and homogeneous dough.

3. Spread the dough obtained in a thin sheet. On top, add a third of the amount of baking soda. Fold the dough and form a book, then spread it out on a thin sheet. Do the same until we finish the baking soda.

4. Cover the dough with a plastic wrap and let it rise for 40 minutes.


1. Sift the flour into a bowl and add the pieces of butter and salt.

Mix with a fork or hand until the mixture looks like wet sand.

Add water and lemon juice and knead until the flour and butter mixture is homogenous.

Put the dough on the work table sprinkled with flour and knead it until it becomes smooth and elastic. We give the dough a square shape of about 16 cm. With a knife that cuts well, cut a cross in the middle of the dough, taking care not to cut until the middle of the dough. We wrap this puff pastry in plastic membrane and put it in the fridge for an hour.

2. Put the plate of cold butter between two pieces of baking paper and with the help of the rolling pin hit it a little and spread it in a square 2 cm thick. We put it in the fridge for an hour.

Type. The butter must be taken out of the fridge an hour before. Let it be cold, but let us shape it.

3. Remove the dough from the refrigerator and remove the plastic membrane. We keep the membrane to wrap the dough again after we spread it and wrap it. Put the dough on the work table sprinkled with flour. Sprinkle the flour on the dough and spread the four corners of the dough in different directions with the rolling pin. Thus we form a cross large enough to place the square of butter in its center. We leave the center of the dough untouched, to place the butter on a layer of the same thickness as that of the layer that will form above the butter when we cover it.

4. Remove the piece of butter from the refrigerator and place it in the center of the dough.
Bend the four corners, one by one, so that it covers the whole piece of butter.

Tip: Before you start, keep in mind that you need to work fast. As the dough is left out, the butter melts and the dough softens, making it difficult to roll out the dough. Don't panic, but make sure you work fast!

5. Place the folded dough so that it has the shape of a book with the united side to the left and the opening to the right. The easiest way to spread this puff pastry is to form some recesses with the help of the twister, starting from both ends, in 3-4 places. In this way the dough takes on a rectangular shape and the butter is evenly distributed in the dough. We make other depths among the first, so the dough is easier to spread.

We spread the dough only in one direction, up and down (not sideways) in a rectangle about 45 cm long, 22 cm wide and 1 cm thick, trying to keep the corners as straight as possible. We don't forget to sprinkle flour on the work table, whenever we feel the dough sticking. The dough layers should not break and the butter should come out. However, if the butter softens, put the dough in the fridge. Remove excess flour from the dough with a brush. We imaginarily divide the dough into 3 parts. We bend the end from the top to the middle and the bottom end we bend it upwards, thus forming a package with three layers (as in the pictures).

We turn the dough 90 degrees to the right, with the united side to the left and the open side to the right. Spread the dough again with the rolling pin in a rectangle, taking care to keep the corners as straight as possible. We wrap the dough again in the same way as the first time. We wrap the dough in a plastic membrane and put it in the fridge for half an hour.

6. Remove the dough from the fridge, remove the membrane and place it on the table lightly powdered with flour. We place it as the first time, with the united side to the left. We spread it again with the twister in a rectangle, we fold it in 3 parts, just like the first time. Turn the dough again at 90 degrees to the right, with the open side to the right and the joined side to the left.
Spread the dough in a rectangle, fold it, wrap it in the membrane and put it in the fridge for another half hour.

7. So far I have spread and folded this puff pastry 4 times. We need to repeat the same procedure again and the puff pastry recipe is ready.


From the quantities of ingredients in the recipe results 1.2 kg of puff pastry, which is a lot. Now we can divide this puff pastry into 2 or 4 pieces. We wrap it in the membrane and keep it in the fridge or freezer, depending on when we intend to use it. If we want to use the dough immediately, we have to leave it in the fridge for another half an hour. When we put it in the oven, the dough must be as cold as possible. We spread it in a sheet thinner than 1 cm, depending on the requirements of the recipe we want to make.
This puff pastry can be stored in the refrigerator well wrapped in the membrane for 3-4 days. In the freezer, this puff pastry can be stored for a month.


What type of flour and butter are used in puff pastry?

I used Hungarian BL55 flour and German butter with 82% fat (both from Kaufland). The flour is Totkomlosi smooth lip (smooth lip means wheat flour) and costs about 3 lei and German butter is written in Slovak and costs 5.99 lei / 250 g. If you use 000 flour you will need less water (add it slowly). The optimal flour for pastry contains between 8-11% protein (gluten). The one in the picture has 9.8 g (look for the table on the flour bags). Bread flour has 12-14% protein. Butter should be removed from the refrigerator at least one hour before use. It must be moldable but cold.


Ingredients for homemade puff pastry:

250 grams of white flour
1 teaspoon fine salt
250 grams of butter at room temperature
150 milliliters of cold water

4 steps to prepare homemade puff pastry dough:

1. Sift the flour into a large bowl, adding salt. The butter is broken into small pieces and added to the flour bowl, mixing very little with it. There should be small pieces of butter left to see.

2. In the same bowl pour about two-thirds of the cold water, stir until you get a firm dough, adding a little more water if needed. Cover the bowl with cling film and refrigerate for about 20 minutes.

3. Remove the dough, place on a plate sprinkled with flour, knead lightly and form a smooth rectangle. Roll the dough in one direction, in a shape of about 20 by 50 centimeters. Keep the edges straight and even. Do not stretch too hard, it should have a marbled effect.

4. Roll the top to close to the middle, then the bottom. It is stretched with the twister and wrapped again. Cover again with cling film and leave in the fridge for another 20 minutes before using it. You can keep the leftovers in the fridge or even in the freezer for the next time you want to prepare something.


1. Sift the flour into a bowl and add the pieces of butter and salt.

Mix with a fork or hand until the mixture looks like wet sand.

Add water and lemon juice and knead until the flour and butter mixture is homogenous.

Put the dough on the work table sprinkled with flour and knead it until it becomes smooth and elastic. We give the dough a square shape of about 16 cm. With a knife that cuts well, cut a cross in the middle of the dough, taking care not to cut until the middle of the dough. We wrap this puff pastry in plastic membrane and put it in the fridge for an hour.

2. Put the plate of cold butter between two pieces of baking paper and with the help of the rolling pin hit it a little and spread it in a square 2 cm thick. We put it in the fridge for an hour.

Type. The butter must be taken out of the fridge an hour before. Let it be cold, but let us shape it.

3. Remove the dough from the refrigerator and remove the plastic membrane. We keep the membrane to wrap the dough again after we spread it and wrap it. Put the dough on the work table sprinkled with flour. Sprinkle the flour on the dough and spread the four corners of the dough in different directions with the rolling pin. Thus we form a cross large enough to place the square of butter in its center. We leave the center of the dough untouched, to place the butter on a layer of the same thickness as that of the layer that will form above the butter when we cover it.

4. Remove the piece of butter from the refrigerator and place it in the center of the dough.
Bend the four corners, one by one, so that it covers the whole piece of butter.

Tip: Before you start, keep in mind that you need to work fast. As the dough is left out, the butter melts and the dough softens, making it difficult to roll out the dough. Don't panic, but make sure you work fast!

5. Place the folded dough so that it has the shape of a book with the united side to the left and the opening to the right. The easiest way to spread this puff pastry is to form some recesses with the help of the twister, starting from both ends, in 3-4 places. In this way the dough takes on a rectangular shape and the butter is evenly distributed in the dough. We make other depths among the first, so the dough is easier to spread.

We spread the dough only in one direction, up and down (not sideways) in a rectangle about 45 cm long, 22 cm wide and 1 cm thick, trying to keep the corners as straight as possible. We don't forget to sprinkle flour on the work table, whenever we feel the dough sticking. The dough layers should not break and the butter should come out. However, if the butter softens, put the dough in the fridge. Remove the excess flour from the dough with a brush. We imaginarily divide the dough into 3 parts. We bend the end from the top to the middle and the bottom end we bend it upwards, thus forming a three-layer package (as in the pictures).

We turn the dough 90 degrees to the right, with the united side to the left and the open side to the right. Spread the dough again with the rolling pin in a rectangle, taking care to keep the corners as straight as possible. We wrap the dough again in the same way as the first time. We wrap the dough in a plastic membrane and put it in the fridge for half an hour.

6. Remove the dough from the fridge, remove the membrane and place it on the table lightly powdered with flour. We place it as the first time, with the united side to the left. We spread it again with the twister in a rectangle, we fold it in 3 parts, just like the first time. Turn the dough again at 90 degrees to the right, with the open side to the right and the joined side to the left.
Spread the dough in a rectangle, fold it, wrap it in the membrane and put it in the fridge for another half hour.

7. So far I have spread and folded this puff pastry 4 times. We need to repeat the same procedure again and the puff pastry recipe is ready.


From the quantities of ingredients in the recipe results 1.2 kg of puff pastry, which is a lot. Now we can divide this puff pastry into 2 or 4 pieces. We wrap it in the membrane and keep it in the fridge or freezer, depending on when we intend to use it. If we want to use the dough immediately, we have to leave it in the fridge for another half an hour. When we put it in the oven, the dough must be as cold as possible. We spread it in a sheet thinner than 1 cm, depending on the requirements of the recipe we want to make.
This puff pastry can be stored in the refrigerator well wrapped in the membrane for 3-4 days. In the freezer, this puff pastry can be stored for a month.


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