How to make puff pastry: a simple and quick recipe

Can you tell me how to make puff pastry quickly and not to "rock" many layers? My husband absolutely loves Napoleon cake, so I often do a good job at the local store. I decided to try to knead the dough myself according to a friend's recipe. But it turned out more like an ordinary one. But she suffered, folding and shaking the layers dozens of times. Is there a recipe to quickly and easily get a yeast-free puff pastry like a store-bought one?

Everyone loves delicious crunchy puffs with different fillings, but not every housewife knows how to make puff pastry. Many are discouraged by the lengthy rolling process, which gives the dough the desired structure. However, this troublesome and routine work can be avoided by using a quick kneading method for puff pastry without yeast. It will take about a quarter of an hour to complete, not counting the cooling process. But the result is almost indistinguishable from the finished dough, which we buy frozen.

What ingredients are needed for the dough?

So, to knead an elastic puff pastry, you need very little, namely:

• flour - a little more than 0.5 kg (about 3.5 tbsp.);
• water - 1 tbsp.;
• butter - 1 pack weighing 200 g;
• egg - 1 piece (it is possible without it);
• 1 tsp. sugar and salt;
• vinegar - 1 tbsp. l.

Flour (it needs to be sieved) may take a little more or less - it all depends on the variety. But the butter must be of good quality. In addition, it must first be removed from the refrigerator so that the oil becomes soft.

How to make puff pastry?

The cooking process is simple and is as follows:

1. Pour water into a bowl and dissolve salt and sugar in it.
2. Beat in an egg, mix well.
3. Add vinegar.
4. Gradually adding flour, start kneading the dough. It shouldn't stick to your hands, but it should stay soft.
5. Divide the resulting workpiece into 2 parts, equal in weight.
6. Cut the soft butter into 2 pieces (100 g each).
7. Roll out a lump of dough into a layer no more than 5 mm thick.
8. With a silicone spatula, spread half of the oil on it, trying to completely cover the cake.
9. Roll out the second lump of dough nearby and place on top of the first cake. The edges of the layers should coincide as much as possible.
10. Grease the top cake with the remaining butter.
11. Roll the blank into a roll.
12. Roll the roll in a circle in the shape of a snail. Pack in plastic wrap and put in the refrigerator for a couple of hours.
13. When the dough has cooled, roll the snail into a rectangle and fold it into an envelope.
14. Finished puff pastry can be used for baking directly or frozen.

From the specified amount of ingredients, a little more than 700 g of dough is obtained at the exit. When making confectionery products, it is better to stretch it with your hands, and not roll it out with a rolling pin. This will make the puffs or cake layers thicker. And immediately before putting in the oven, the products should be sprinkled with water.

Video on how to make puff pastry by adding butter while kneading