Chopped dough (recipe). Chopped dough - from A to Z What can be made from chopped puff pastry

Tell you how to make chopped puff pastry instant cooking at home for pies step by step? Then leave everything you are doing for 5 minutes and read this article to the end. After reading the recipe, you will be able to save not only time, but also money every time, since this dough is not very expensive, but the fastest puff options that are known to me.

The composition of puff pastry is quite simple: flour, butter, water and a pinch of salt.

It is very often used for making pies, baskets and other types of baked goods, where you can use puff pastry and even shortbread dough.

Puff pastry on quick hand can generally be considered universal. It has proven itself excellent in tarts and pies. Baskets that can be baked from it can be filled with cheese, fruits and custard, ice cream and other toppings.

By the way, various recipes you can look at the test.

Ingredients

200 g wheat flour
100 g butter
5-6 tbsp. water
a pinch of salt

Basic tips for making quick puff pastry

Flour. We use regular bread flour for preparation. There is no need to be clever here and there is no need to look for flour with a certain percentage of protein. True, there is one subtlety that you need to remember. If the room where the flour is stored is quite dry, then during preparation it will be necessary to add a little more water than indicated in the recipe.
Now it’s winter outside and I keep the flour near the heating radiator. I buy it in 5 kg packs, so I can quickly use it for baking. It’s dry near the battery and the flour definitely won’t spoil. But to prepare chopped puff pastry, I need to add more water and I know this in advance and send it to the refrigerator to cool not 6 tbsp, but 9 tbsp. for each serving.
Butter. It must be of high quality - this is the main criterion. I do not recommend replacing it with margarine. And the taste of the finished baked goods will not be as desired, and the dough itself will behave completely differently. The butter must be from the freezer, and it is better to knead the dough in a cool room or using a food processor so that the butter does not have time to melt.
Water. Everything here is generally simple - you need ice water from the refrigerator (you can even put it in the freezer for a short time). Its quantity may be slightly more or less than indicated in the recipe. It depends on the quality and dryness of the flour, which I wrote about a little higher.
Salt. Everything is also simple - a pinch of salt is added for taste and is a natural flavor enhancer. To make the dough tastier, in addition to salt for some types of baking, you can add spices(thyme, rosemary, oregano), as well as nuts, peeled sunflower seeds, flax seeds, poppy seeds.

How to make quick puff pastry. Recipe with photo

To prepare the dough, all products must be cold. To ensure the dough turns out right, I even put the flour in the refrigerator 15 minutes before preparing the chopped puff pastry. The oil must be placed in the freezer for 20 minutes in advance. The main thing is not to overfreeze so that it can be grated or cut into small pieces with a knife. The water also needs to be ice cold. Only thanks to the cold will the dough turn out flaky and tender.
Cut the butter into cubes with a knife directly in the flour. You can grate it, constantly dipping it in flour. Or you can use a food processor. This one will cope best with chopping, since the warmth of your hands will heat up the food, and the cold blades of the knives will do everything more correctly.

Personally, I used a grater, since this way the pieces of butter will be the same and they will be evenly distributed throughout the dough.
When the oil is distributed in the flour, you can add water.

Its quantity depends on many factors (the moisture content of the flour, for example, I already warned you about this), so add water and form the dough. You need to knead quickly so that the butter does not start to melt. And don’t even knead, but sculpt a lump in which the butter should not disperse in the flour, but should remain in pieces. Don't overdo it - the entire process of preparing the dough usually takes about 3-5 minutes.
The finished dough should be flattened and wrapped in film. In this form, it needs to be sent to the refrigerator so that it cools well again and you can start working with it. If you use a food processor, the dough will be cold enough and does not need additional cooling, so you can start baking the pies right away.
To prepare a pie with chopped puff pastry, sprinkle chilled dough flour and roll out to the desired thickness (usually 3-4 mm). The flatbread rolls out quite well and does not tear, as the dough turns out to be plastic.
We put the rolled out dough into a mold that doesn’t even need to be greased. We press it against the sides and bottom of the pan to remove voids and the cake is of the correct shape after baking. Pierce the base in several places with a fork.
Then you can go two ways: bake the base for the pie, and then add the filling and put it in the oven again, or fill the base with the filling and bake the pie right away.
If you only need the base for the pie, then you need to cover the dough in the tin with baking paper and pour beans or peas inside so that the dough does not puff up during baking. We send the base to hot oven, which is heated to 200 degrees. Bake for about 15 minutes. Next, cool a little, add the filling and bake the pie until done.
If we bake the base immediately with the filling, then add the filling you have chosen to the raw base and bake the pie until ready for about 40 minutes (it all depends on the filling you have chosen).
You can store it in the refrigerator for 2 days or in the freezer for a month.

Why do you need to knead this way?

First, cold butter is rolled in flour (each piece), then ice flour is added to the flour crumbs with butter. During kneading, small pieces of butter are distributed in the dough, but remain in pieces and are flattened during rolling. These flattened pieces of butter in the dough separate it into thin layers.

After baking, the cakes are tender and crispy. This dough is still far from being a real puff pastry, but it is perfect for making pies, and it takes about 15 minutes to prepare. Many housewives loved it for its speed and accessibility. I hope you like it too, because in the coming days I will be sharing with you pies that can be baked with quick puff pastry.

The most frequently asked questions during cooking

Why doesn't the dough stick together well? — Because the flour was quite dry and you need to add a little more water. You need to add it 1-2 tablespoons at a time so as not to over-mix.
Why does the dough spread? — The reason may be a large amount of water. To fix it, add a little flour. The dough may spread even if the butter has melted during kneading. The situation can be corrected by adding a little flour, but the dough will no longer be so tender and flaky, since the main task is to prevent the butter from melting.
Why does the dough flake poorly? — The butter melted during kneading or you forgot to add salt. If the filling was too liquid, it could soak the dough and it would flake less.
The finished product was tough. Why? — The kneading technology was not followed—the butter had time to melt or the dough was kneaded for too long. Another reason could be too much moisture. If we remove these reasons, then a product made from quick puff pastry, which is prepared at home, will be tender and crumbly.

Quick puff pastry - video

Somehow, in my opinion, I began to slack a lot... I managed to stretch the most ordinary chopped dough into three full-fledged posts... But on the other hand, summer is a little relaxing, don’t you think? And lately, only cold soups have appeared in the feed - I don’t have enough strength for anything else. So don't expect any revelations today. Will recipe for the most basic chopped dough.... But - the best, and proven - as usual.

To be honest, I deliberately divided all the information into different posts. In the future, I'm sure it will help to link directly to the desired section - be it the "rubbing in butter" method, or a recipe for pie dough...

Why do I call this recipe the best? Everything is very simple. INI already mentioned the role acids- it makes the dough more tender, and, oddly enough, more “layered”. It is from here that the legs “grow” for all kinds of “sour cream”, “kefir” and “curd” versions of chopped dough. There is only one answer - acid. But you can add it in several ways - it can be apple cider vinegar, or lemon juice...or - as I already mentioned - something fermented milk. Just keep in mind that the total amount of liquid will have to be reduced accordingly. In the case of kefir, it completely replaces water.

CHOPED PIE DOUGH

For a mold with a diameter of 20 cm:

300 g flour (100%)
200 g cold butter (70%)
70-90 ml ice water (30%)
10 ml (2 tsp) apple cider vinegar or lemon juice
a pinch of salt and sugar

Chopped dough is kneaded

1. Stir vinegar or lemon juice into water and place this mixture in the freezer for 15 minutes.

2. Cut the butter into large cubes and also place in the freezer for 15 minutes.

3. Sift the flour and mix with salt and sugar.

4. Using knives, or a food processor, or a mixer with a paddle attachment, “chop” the butter and flour to the size you need. If you need chopped puff pastry, the butter should remain the size of a large pea. If you want a more tender, simple chopped dough, grind until fine crumbs (or corn grits). If the oil starts to heat up, put the mixture back in the freezer for 15 minutes.

5. Add ice water to the cooled butter mixture. Don't add it all at once - watch the consistency. The dough should begin to come together into a ball, and when squeezed in the palm of your hand, it should not crumble.

6. Using your hands, gather the dough into a ball, wrap it in film, press it down with your hand to form a disk and put it in the refrigerator for 30 minutes - so that the dough cools well.

The chopped dough will keep quietly in the refrigerator for three days to a week. It keeps well in the freezer for longer.

This is about the recipe.

And now a few more tricks - to clear my conscience - you never know who didn’t know before...

How to roll out chopped dough?

Lightly dust the table with flour, place the disk with the dough, roll it with flour on all sides and roll it out with a rolling pin in one direction, constantly lifting and making sure that the dough does not stick. While rolling, turn the dough 90 degrees and roll further.

How to transfer already rolled out dough into a mold?

There are several options. Or “roll” a layer of dough onto a rolling pin and thus transfer it into the mold. Another option is to fold the rolled out dough in half, and in half again. In this form, transfer it to the form, and then unfold it there. Well, the third option is to place your palms with the back side up, with your fingers spread, under the layer of dough and thus transfer it into the mold.

How much dough will I need?

If you don’t know what else delicious to surprise your loved ones and please yourself, make a pie from chopped dough. This is a baking base that, in texture and taste, resembles something between shortbread and. But it is much easier to prepare, which is why modern housewives love it so much. Let’s look at how to do this “piece by piece”.

Features and characteristics

There is some confusion in culinary terminology: chopped dough is often called shortbread, and puff pastry - chopped. In fact, there is some truth here; chopped is very similar to both. In order not to get confused, it is worth finding out what types of this test there are. But first of all, let's take a closer look at what it is.

Chopped dough is called that because it is literally chopped (butter is, as it were, beaten into flour). True, modern technologies and the benefits of civilization significantly save the time of modern cooks. So, the flour product will come out of the same quality if you use a combine or mixer. The simplest and most “angry” way is to grate the butter.

The basic composition includes liquid, flour and fat. All components must be at a low temperature during cooking (preferably very cold). This combination and method of preparation prevents the formation of gluten, so the dough is not sticky or viscous, but crumbly.

There is chopped “shortbread”; in the process of preparing such a preparation, a minimum of liquid is used. They chop the dough into the smallest pieces, sometimes called “chop to.” This preparation can be sweet or savory.

The second option is chopped “false puff”. In general, if you want something made from puff pastry, you need to cook it. It is practically no different in taste and texture from real puff pastry, but it takes much less effort. When preparing it, the oil is crushed into heterogeneous, relatively large pieces. Such a preparation will require more liquid.

Also, depending on the desired result, eggs and baking powder can be added to the main ingredients. As a result, completely different versions of the test come out, with different areas of application.

Secrets of successful baking

Preparing such dough is not at all difficult, the main thing is not to deviate from general rules and do everything carefully. To make tasty and high-quality chopped dough, it is important to pay attention to each ingredient.

Flour. The main component of the product should contain as little gluten as possible. Special compositions for baking, as a rule, on the contrary, contain a lot of it for viscosity. “Extra” is best, but in the absence of a special type of flour, you can use any.

Liquid. Here the usual one is most often used. Dairy and dairy products: , . Eggs also perform this role well. Although traditional recipe chopped dough contains water, which is why amazing baked goods come out with it.

Fat. This is a very important component and a stumbling block for many cooks: some cook exclusively with butter, others don’t mind. In general, margarine is not going through its best years today, since we now know that these are dangerous trans fats. However, it used to be an indispensable ingredient for bakers.

To prepare chopped dough, it is easier to use it, since margarine has more high temperature melting than butter. It is easier to work with and the texture always works out, even for beginners. But with oil the taste is still brighter and more delicate.

And acid. The salt must be mixed with the flour before the oil gets into it. This component will bring together all the flavors; it must be added even if you plan sweet pastries. By the way, if it is added, it must be treated in the same way as salt.

Acid helps the layers form, it loosens the dough and makes it even more tender. Reviews from experienced cooks recommend adding it to water, but if you use kefir, you don’t need to do this, the acid will already be there.

It is also important to pay attention to the temperature of all ingredients and equipment. The oil should not only be cold, it is recommended to put it in the freezer for half an hour before cooking. If during the kneading process signs of fat melting appear, you urgently need to collect the entire mass into a lump and return it to the cold so that everything freezes again.

It is also better to cool the equipment that will be involved in cooking (knife, bowl, board, parts of a mixer or food processor). Nothing should melt, mix, or melt. The liquid should also be ice cold.

Preparing chopped shortbread dough

So, we figured out what ingredients we need for the dough, and how it can be made. Whatever option is chosen, the same proportion scheme always applies: 1-2-3. It means that three parts flour will require two parts fat and one part water (sour cream, kefir,). True, in different recipes this ratio may change. But just in case you need to cook quickly and not go through a cookbook, you can safely use this scheme - the dough will definitely work out.

“Shortbread” dough, as we have already mentioned, is obtained by grinding the ingredients to the size of cereals. But here it is important not to overdo it; you also don’t need to bring it to a powder state, since you will get a single homogeneous mass. During baking, the water should heat up and evaporate, this steam will form chaotic and small cavities that resemble either layers or a loose texture. If you bring everything until it is homogeneous, you won’t be able to create layers; you’ll rather end up with a buttery cake.

You can start cooking:

Sift the flour and add a little salt to it. If you are planning sweet baked goods, add sugar or powdered sugar here; if using, subtract the amount of honey from the amount of liquid. Mix all dry ingredients.
Margarine or you need to chop it into cubes and put it in the freezer for about 10 minutes. There are types of oils that do not become hard even in the freezer; such a product is not suitable. Moreover, this property indicates low quality, and it is better to avoid this oil altogether.
If the dough is on water, you need to add the juice of one lemon to it. Again, do not forget to maintain the proportion: the amount of juice and water should form one part of the total mass. If you use kefir or sour cream, simply leave them to cool well. It is important that any liquid is ice cold.
When everything has cooled down well, add fat (butter or margarine) to the flour. It is better to take out some of the cold fat first, and leave the other in the refrigerator until needed.
Next, these pieces of fatty part need to be cut with a knife directly into the flour, while mixing the dry parts with the butter to gently combine them. When you get large crumbs, take the second part of the butter out of the refrigerator and continue chopping everything until small crumbs. If during this process you notice that the fat begins to melt or has simply become too soft, immediately put everything in the freezer so that everything freezes again.
Then pour the ice liquid one tablespoon at a time into the flour mixture. Pour a little at a time and mix gently, it is advisable to do this with a cold spoon so as not to heat the dough with your hands again. It is important not to overfill the water, so as soon as the dough can be gathered into a lump that does not crumble, immediately collect it in a plastic bag and put it back in the cold.
Then this lump needs to be taken out and divided into two parts. We return one of them to the cold, and you can immediately work with the second.

So, the chopped shortbread dough is ready. It is suitable for open and closed pies, “changers”, baskets. Moreover, even if the dough is unsweetened, it is still suitable for desserts. Any type of chopped dough can lie in the freezer for many months and not lose its properties, so you can make a large portion at once and divide it into parts.

Chopped puff pastry

Here the proportions remain the same, as does the sequence in preparation. The only difference is the size of the butter pieces; they will be larger than in the previous version. Sometimes this dough requires a little more liquid, this needs to be monitored during the kneading process. Once the ball of flour mixture can be rolled into a single piece, there is no need for any more liquid.

First, everything follows the standard procedure: we remove the chopped fat to freeze to a solid state, and the equipment and liquid “go” to it. While everything is freezing, sift the flour directly onto a table covered with plastic wrap and add salt there. After this, you can go in two ways: chop with a knife, as in the previous option, or do it a little easier - we’re trying to simplify the task for ourselves, right?

So, when the pieces of margarine or butter have hardened well, put them on the flour and simply roll them out with a rolling pin over the flour. In this case, the rolling pin should also be cold; if there is a hollow inside for collecting water, there will be no problems at all. You can also simply fill a glass bottle and chill it. Pieces of fat will stick to the surface of the rolling pin, simply chop them off with a knife, sprinkle them on top with a knife and roll them out again.

Over time, the flour mixture will be completely combined, it will resemble... appearance plaster. The butter should mix well into the flour. Then we transfer everything into a container and add a little cold liquid. Then we roll the dough and leave it in the cold until the planned preparation.

Rolling out is a separate point in preparing baked goods from chopped dough. It is important not to melt the butter or margarine during the preparation process, otherwise everything will go to waste. To prevent this from happening, take a piece of dough out of the freezer and put it in the refrigerator, where it will reach the optimal temperature. Then quickly (and again with a cold rolling pin) roll out the layer in one direction. You cannot move the dough in different directions, so as not to warm it up: we move the rolling pin from the bottom up, tear it off the dough, and again from the bottom up.

The best baking will come out if you roll it out as thin as possible. Then all the layers inside will rise evenly and bake. If you make a thick layer, the top and bottom layers will burn, but the inner layers will not cook.

Recipes with chopped dough

Any baking recipe that calls for puff pastry or shortcrust pastry can be used for chopped dough. It goes best with pies, tarts, and baskets. For example, consider a “delicious” recipe with such a flour preparation.

French tart is open pie, it can be made with any filling, but hard varieties or are best. Caramel will add a special aroma and taste. So, the dough is ready and freezing in the cold, let’s make the filling:

Need a glass of sugar, a little citric acid or natural juice, 2-3 tablespoons of water. All this needs to be mixed in a container and put on the stove, stirring slowly. When the mixture boils, do not stir it. Now we just wait until it becomes the desired color, here everyone decides for themselves: the darker the paste, the more bitter it will be.
After this, pour it immediately into the container where the cake will be baked. The caramel will most likely set right away - there is no need to be afraid of this, it will still melt during the baking process.
Prepare fruits (pears or apples). At this time, you can take the dough out to soften a little. There is no need to peel the fruit; we remove only the core and cut one medium fruit into 8 pieces, or 4 if the fruits are very small. Place the finished slices in a circle directly onto the caramel.
Roll out the dough layer, cut it in a circle and place it on top of the fruit slices. Place everything in a hot oven and wait 35-40 minutes (1900). Then you need to let the cake stand, turn it over onto a plate and leave for another 10 minutes.

Such french pie soaked in aromatic caramel, right down to the dough. If desired, you can add spices to the fruit or fresh berries, decorate everything with powder, chocolate chips or coconut flakes. This is the so-called changeling.

You can prepare it even simpler: first make the base, fill it with filling and bake, then pour over thick caramel and let stand for 20 minutes.

“Burning” questions about chopped dough

The butter has melted, how to rehabilitate the dough? No way, alas. If the fat melts during chopping or rolling, the result will be simply butter dough. There is only one way out of this situation - continue cooking. The result will be a different baked product, rather without a loose or flaky texture, but still not bad. Still, 2 parts of butter will not “go by” unnoticed, and next time try to make chopped butter again, over time it will turn out no more difficult than scrambled eggs.

Can I use leftover dough (scraps)? From what is left you can make cookies or the same baskets. The main thing is not to collect everything again into a lump. Just place one piece on top of the other and roll out.

The dough is torn, how to roll it out and transfer it? If the layer breaks during rolling, it’s not a big deal. It can be “patched” with a piece of dough or simply pinched and rolled out again. To prevent it from tearing while carrying it, it is better to wrap it around a rolling pin. If a layer of dough comes first in baking, it can be folded four times and transferred to the pan, and then spread out again.

The filling soaked the dough. This often happens with baskets. If they use cream or filling that no longer needs to be baked, the finished baskets should be coated with hot water and placed in the refrigerator. After that you can fill them. If the baked goods need to be returned to the oven for processing raw filling, coat the dough base with beaten yolk and place in the oven for a couple of minutes. After that, fill them and bake for the required amount of time.

In general, the preparation of such a dough can be completely mastered the first time. If it didn't work out in the first one, it will work out in the second one. The advantage of this preparation is that it can be made for future use by dividing one portion of dough into many small ones. One day of culinary experiments, and you can enjoy soft, melting pastries at any time.

Description

Chopped puff pastry is a very tender mass with small pieces of butter that are crushed when rolled out and form layers when baked. This unusual dough It is prepared in just fifteen minutes, since it does not infuse additionally. The chopped unleavened mass should be kneaded very quickly. Otherwise, it will lose its layering, and after baking it will become completely hard.
To prepare this puff pastry at home, you do not need to use eggs. Chopped mass It holds together perfectly without them. To create this piece, you will only need to use flour, water, salt and oil. With these four ingredients you can make a really suitable dough for making homemade baked goods, and these can be not only simple pies. From chopped puff pastry, created according to this simple and visual step by step photo recipe, you can easily bake delicious samsa and amazing puff pastries with any filling, such as meat. This unique quick mixture is also suitable for preparing the classic Napoleon.
Very often, puff pastry is prepared using kefir or sour cream. However, in our case, there is no need to use these dairy products: the unleavened mass we offer turns out very tasty even without them.
So, we suggest you start cooking right now!

Ingredients

Chopped puff pastry - recipe

To begin, take the required amount of wheat flour and sift through a sieve directly onto your work bench. Sprinkle it with salt, and then cut the cooled butter into large pieces.

Add the chopped butter ingredient to the flour and grind until crumbly. This can be done either with a special device or with a food processor. It is also very easy to chop the workpiece using two ordinary knives.

Collect the resulting crumbs from flour and butter into one pile. Make a small hole in it and pour ice water into it. Then start kneading the dough. Try to knead the mixture as quickly as possible, but do not allow it to become a homogeneous consistency. The dough will acquire this structure during the rolling process, and it will also become very tender..

You should end up with approximately the same “lump” as in the photo below. At this stage ready dough You can wrap it in cling film and put it in the refrigerator for further storage. However, you can also start using fresh mass right now. Note! If you make baked goods with a dry filling from chopped puff pastry, then you do not need to pre-bake the cakes. Otherwise, the rolled out mass must first be baked, and then brought to readiness with the liquid filling.

You can make different delicacies from puff pastry: khachapuri, puff pastries with any fillings, full pies, cakes. Puff pastry is also used for preparing main dishes in the oven, for example, wrapped in it chicken legs. Many people buy this dough in the store, and not everyone is satisfied with the quality. Today we offer you to get acquainted with recipes for puff pastry with kefir! It is prepared very simply and quickly.

Is there a difference between a quick test and a regular one?

Making regular puff pastry will take a lot of time and effort. Not every housewife, especially after household chores and work, will be happy to take on such preparation. Quick puff pastry with kefir, the recipes for which we will discuss in this article, does not differ in taste and consistency from the usual complex one.

If you prepare this product according to the classic recipe, it will take at least 2 hours, and all this time you will need to cool the dough, roll it out, add butter, fold it again, roll it out and cool it! Not ready for such feats? Then get to know puff pastry on kefir, which is prepared using a different method.

In production quick test layered texture there are a few tricks that will help you create it indistinguishable from the original. Use our recommendations and you will succeed!

It is better to rub flour with butter or margarine using a fork rather than your hands. From the warmth of the skin, the butter begins to melt, it absorbs more flour, and the consistency of the dough will eventually be tight, and the layering will be disrupted, the layers will spread.
You will need to add vinegar to kefir puff pastry; it will increase the stickiness of the flour. A lack of vinegar will lead to a bad result - blurry layers. But an excess of this ingredient will not have a positive effect on the taste.
If you use milk instead of water, the taste of the dough will be more interesting, but its elasticity will become worse. It is better to use kefir when preparing.

Puff pastry with kefir and margarine

To cook the most delicious, tender dough, you will need a few products. From this dough you can make pies and pies, puff pastries and khachapuri, and if you add more sugar, then snail buns.

Required:

200 grams of margarine;
two glasses of premium flour;
a third of a glass of kefir;
tablespoon 9% vinegar;
half a teaspoon of salt;
half a tablespoon of sugar (if for sweet buns, then two tablespoons).

Preparation

The first step is to sift the flour into a bowl. Cool the margarine so that it splits and is not melted.

Place the margarine in the flour and quickly chop it with a fork or knife until the pieces are about the size of a pea.

Pour vinegar into cold kefir, add salt and sugar, dilute until smooth. Then pour the mixture into flour and margarine, quickly knead into an elastic dough.

If the product ends up thick or watery, add flour or kefir.

How to make puff pastry?

The layering of the dough is provided by pieces of margarine that are spread unevenly throughout the consistency, but this will not be enough. To prepare good puff pastry with kefir, you must first put it in the refrigerator for an hour. So that the margarine hardens again. And then create the required number of layers in the following way:

Sprinkle the surface of the table or board with flour, lay out the dough, roll it into a thin layer.
Dust with flour and fold in half.
Powder again, fold again - and so on 4-5 times.
When the dough is tall, simply roll it out again.

Surely everyone will agree that making such puff pastry with kefir is much easier and faster than using it classic recipe!

With egg and butter

We invite you to familiarize yourself with another recipe for quick puff pastry with kefir. Compared to the previous method of preparation, the dough prepared using this method will be denser, the taste will be slightly different, but different.

We will need the following ingredients:

half a kilo of flour;
200 grams of butter;
a glass of kefir;
one egg;
a tablespoon of vinegar;
a pinch of salt.

You can add sugar if the dough is being prepared for sweet products. This dough is made without sugar delicious pizza, pies with any fillings, pies and khachapuri.

Making homemade puff pastry

The preparation itself is also different from the previous method. It is reminiscent of making puff pastry using classic recipe, but the whole process is simpler and much faster.

Place kefir in a bowl, add salt and chicken egg, beat well with a whisk.
Sift the flour so that it is saturated with air, so the dough will be softer and more elastic, and you can easily sculpt a variety of products from it.
Add flour to kefir and egg, add vinegar, knead the dough. Then cover it with film and put it in the refrigerator for half an hour to “rest.” This procedure is required. The gluten will ripen during aging, and the quality of the dough will be higher.
Cut the frozen butter into slices and divide into three equal parts.
Dust a work surface with flour, lay out the dough, and roll it out into a thin layer.
Place one part of the butter, rolled in flour, evenly onto the layer, wrap the envelope, pinch the edges, dust with flour and roll out.
Add the second half of butter, dipping each piece in flour. Form the envelope again, sprinkle with flour and roll out.
It's time for the third part of the butter. Again, dip the pieces in flour, place them on the dough, make an envelope and fold it three times, no need to roll it out.

That's all, you can start preparing puff pastry products. They will turn out much tastier than those created from a store-bought product!

Real dough for Napoleon cake

Anyone who has ever tried this cake, prepared according to the classic recipe, knows the difference between it and something similar. In a real "Napoleon" the layers consist of puff pastry, but not the kind used to make khachapuri or snail buns. If you want to please your family delicious cake, then take note of this recipe! The advantage of this preparation is the most simple ingredients, which, even if they are not found in any kitchen, are definitely sold in a store near your home.

Required:

350 grams of margarine;
a glass of kefir;
a teaspoon of salt;
a tablespoon of cognac;
half a kilo of flour;
egg.

Cooking instructions

Instant puff pastry made with kefir is not about Napoleon cake. This recipe very different from those presented above, but still prepares the dough faster than regular puff pastry.

From the total amount of margarine you need to break off 50 grams, this is for the dough. The remaining 300 grams should be placed on baking paper, covered with it, and rolled out until a layer of about a centimeter is obtained.
Place the margarine directly in the paper on the refrigerator shelf. It should rest for about an hour, and during this time you can prepare the dough.
Beat the egg into a bowl, add cognac and salt. Melt margarine - 50 grams, cool it, pour it into the egg with cognac. Stir until the salt is completely dissolved, and then add a glass of kefir, stir with a whisk.
Sift the flour, pour the kefir mixture into it, knead the dough for 10 minutes. You need to knead vigorously to make the dough more elastic. The final product should not stick to your hands or to the table. Place the dough in the refrigerator for half an hour.
Rolling: Place the dough on a work surface and roll out into a thin layer. Place a layer of margarine on top, close the envelope, seal the edges, and roll it out. Fold in 4 layers and put in the refrigerator for half an hour. You need to repeat the procedure 3 times.

All that remains is to bake the cakes and cover them with custard!