Variety from the oven: Make the puff pastry yourself - quickly and easily.
With our tips you will succeed in every recipe: whether sweet or salty.
Making puff pastry yourself is easier than you think.
There are a few special techniques that you can master quickly.
Try our diverse recipes with puff pastry - from main course to dessert.
The puff pastry * is something
particularly delicious
- and a
real
all-rounder
.
You can use it to create numerous fluffy desserts, hearty quiches and small snacks for in between.
Let your imagination run wild when it comes to topping: from juicy fruits and sheep's cheese to vanilla pudding - everything works, whether on top or in between!
But
what do you need to make puff pastry yourself?
And what do you have to watch out for so that you can do it
as if it were a professional
baker?
Puff pastry - easy to make yourself
If you want to make the puff pastry yourself, all you should do is use
a few simple techniques
that are not necessary with other types of dough.
So it's about
multiple rolling out and folding
so that your puff pastry forms as
many layers
as possible
.
These make it airy - and your baked goods will be light and crispy.
This technique is called "
touring puff pastry
".
What sounds complicated is not at all.
With a few tricks and ticks, it works wonderfully easily.
Try it!
Because a homemade puff pastry is definitely a
"healthier" alternative to the finished puff pastry
from the refrigerated shelf.
Also interesting
: Millefeuille - the French delicacy conjured up in no time!
*
The special thing: touring the puff pastry
When you tour the puff pastry, you always work the
butter under the base dough
. This works if you fold it in layers and roll it out several times - ideally with the help of a rolling pin and a rolling pin. The trick here: the
butter must not completely combine with the dough
. It can act as a kind of barrier between the layers when the water evaporates during baking. Thanks to this technique, the
layers of dough are pressed apart
. And your homemade
puff pastry will be airy
. Note: the more butter or margarine you use, the more layers you need. When touring puff pastry, two single and two double tours are common. This gives you a total of one
Leaves of up to 144 wafer-thin layers of dough and fat
.
Did you know
that baking paper is only ripe when it is tanned?
Basically
,
you
should
make and process
the
homemade puff pastry in a
cool place
.
It is best to use high-quality margarine.
The finished puff pastry can be cut perfectly with a sharp knife and frozen in stock.
Tip: Cold ingredients
When making puff pastry yourself, make sure that you only use cool ingredients (margarine and water).
It is best to put the butter in the freezer about 15 minutes before preparing it.
It is important that the butter does not melt completely when it is incorporated and that the dough does not have a homogeneous consistency.
Tip: cool room temperature
At room temperature, you should also make sure that it is not too warm.
The homemade puff pastry should not exceed 22 ° C.
If the puff pastry becomes too soft during touring, it is allowed to cool for a few minutes in the refrigerator between tours, wrapped in cling film.
Tip: Touring properly Do not
roll the puff pastry over the edge when making
your own
.
So it can rise well when baking and becomes fluffy.
Also, flour it thoroughly.
How to work dough effortlessly.
Tip: resting time
If you let the puff pastry rest after each tour, you will achieve the perfect consistency - and a result like that from a professional baker.
Also interesting:
pizza without yeast - this is how it works perfectly.
Basic recipe for your homemade puff pastry
Ingredients for a tray:
250 g flour
250 g cold butter
1 pinch of sugar
1 pinch of salt
125 ml ice cold water
some flour for the butter and to sprinkle the work surface
Cling film
Kitchen towel to cover the dough
Preparation: Make puff pastry yourself - this is how it works
In a (preferably cool) bowl, quickly knead the flour, 25 g softened butter, sugar and salt to form a smooth dough.
Gradually add water.
Shape the no longer sticky, smooth dough into a ball and cut them crosswise.
Let the dough, wrapped in cling film, rest in the refrigerator for 15-30 minutes.
For the
butter, dice the remaining cold butter and knead with a little flour.
Roll out with a floured rolling pin into a 10 x 15 cm rectangle, wrap in cling film and leave to rest in the refrigerator as well.
Now pull the incision tips of the base dough outwards on a floured work surface and roll out the dough into an approx. 1 cm thick and approx. 20 x 40 cm large rectangle.
Place the drawing butter in the middle of the dough, leaving a wide border of approx. 5 cm all around.
Now fold the dough over each other like an envelope, so that the butter is completely covered, press the edges well - this will keep the butter inside nice when touring later.
Let rest in the refrigerator for 15 minutes again.
Now roll out the dough into a rectangle (approx. 0.5 cm thick).
First roll from the bottom up - that is, from the long side.
Turn the dough 45 ° and roll it from the bottom up (from the short side).
Let the dough rectangle rest under a kitchen towel for about 15 minutes.
Now
tour the dough
(easy tour).
To do this, remove excess flour and fold in the ends towards the middle so that three layers are formed.
Turn the dough with the fold down, flour the dough packet and roll it out into a rectangle towards the opening.
Cover again and let rest briefly.
For the first
double tour
, fold each page halfway.
Leave a small gap of approx. 5 cm in the middle.
Fold the folded pages over each other.
This is how you get the next four layers.
Flour again, roll out into a rectangle and cover, let rest briefly.
Repeat the last two steps about 4-5 times.
If the dough gets too sticky in between, keep wrapping it in the fridge for a few minutes.
Tip:
Before baking, take your
homemade puff pastry
out of the refrigerator in good time.
This is how it assumes room temperature - and you can roll it out more easily.
Sweet or salty?
Puff pastry recipes for every taste - delicious to fall in love with!
You can conjure up an endless number of baking creations with your homemade puff pastry.
Whether you want to "wrap" wiener sausages for the little ones or serve them as a more elaborate cake - let your imagination run wild.
Discover our
favorite puff pastry recipes
:
Braided puff pastry pockets with feta
Prasselkuchen - the quick crumble cake variant *
Vanilla pudding tart *
Puff pastry stick trio for your finger food party
Pizzazopf - quick party snack with puff pastry
Nutella puff pastry rolls with sprinkles
Spicy puff pastries with minced meat
(Olga Krockauer) * Merkur.de is an offer from
IPPEN.MEDIA.
Discover other quick recipes with puff pastry
: from hearty pizza to sweet snails.
The most popular cake classics and cake dreams
The most popular cake classics and cake dreams
