Yeast-free puff pastry according to a step-by-step recipe with 🥐 photo

Classic puff yeast-free dough

Kitchen appliances and utensils: kitchen scales, measuring cup, tea and tablespoons, bowls, sieve, cling film, rolling pin, knife, brush, cutting board.

Ingredients

Product	amount
Wheat flour	200 g
Lemon juice	1 tsp
Salt	1/4 tsp
Butter	200 g
Water	100 ml

Step cooking

Pour into 1 ml of water in 100 ml of water. lemon juice. If you don’t have a lemon on hand - you can take citric acid on the tip of a knife and dilute it in a teaspoon of water.
To 200 g of flour, after sifting it, add a quarter of a teaspoon of salt.
We make a depression in the flour and pour water with juice there.
After stirring the dough with a spoon, put it on the table and knead it with your hands. Knead to a smooth, uniform state. The dough should be elastic and not stick to the hands and the surface of the table.
We form the resulting dough into a ball, wrap it in cling film and keep it in the refrigerator for about half an hour.
After a while, put the dough on the table, slightly dusted with flour. Hands must also be sprinkled with flour. First, we form a rectangle with our hands.
Then we roll out the dough with a rolling pin, turning it over and trying to maintain its shape.
The desired size of the rectangle from the dough is determined very simply - using a pack of oil. It should be placed 2 packs of oil across, and 2 - along. Plus 2-3 cm from each edge.
Cut a pack of oil (200 g) in half along. The oil should be cold, only from the refrigerator.
With a dough brush, brush off the excess flour.
On a rectangle from one edge, lay out both pieces of oil, backing 2-3 cm from the edge. We close them with the second half of the dough.
We carefully and carefully fasten the edges of the resulting envelope.
Roll the envelope with a rolling pin to obtain a thickness of 7-8 mm, trying to maintain the shape of an elongated rectangle.
Shaking off excess flour, we add the rectangle four times: first twice (asymmetrically), then twice as much.
If the oil inside the dough has become soft - remove it for half an hour in the refrigerator. If it is still cold - roll the dough across again, adhering to the desired shape - a long rectangle.
Shake off the flour and fold it four times again.
We put the film on a cutting board. Sprinkle the dough on top with flour, and on this side we spread on the film, on top we also apply a little flour. We close the top with a film and remove for half an hour in the refrigerator.
Again we roll out the dough according to the usual pattern, trying to do it very carefully so as not to tear the layers.
Again, brush off the flour with a brush and fold four times.
We put it on film, cover it, and send it for another half an hour to the refrigerator.
The last time we perform manipulations on rolling and folding (this time into two even halves). It is important to remember that each time the layers become thinner and require more and more delicate handling. As a result of four rolling in this test, 256 layers are obtained - this is the classic version. Before use, the dough should be kept in the refrigerator for an hour. You can store such dough for 3-4 days in the refrigerator, in the freezer - up to 2 weeks.

Quick puff pastry

Time for preparing:40 minutes.
Servings Per Container: 1.
Calorie content: 268 kcal per 100 g.
Kitchen appliances and utensils: kitchen scales, measuring cup, teaspoon, bowls, sieve, fine grater, cling film, knife.

Ingredients

Product	amount
Wheat flour	200 g
Lemon juice	1 tsp
Salt	1/4 tsp
Butter	100 g
Water	60 ml

Step cooking

In 60 ml of water, pre-cooled in the refrigerator, add 1 tsp. lemon juice (you can take citric acid on the tip of a knife and dilute it in a teaspoon of water).
In 200 g of pre-sifted flour, pour ¼ tsp. salt.
100 g of butter (you must first hold it in the freezer for about 10 minutes) finely chopped with a knife or directly into flour, grate on a fine grater, mixing the butter and flour in the process.
Mix the mixture thoroughly with your hands and make a recess in it. Pour in water with juice.
We form the dough in a com, pieces of butter will be visible in it. Wrap the dough in cling film and place in the freezer for half an hour. You can store such dough for 3-4 days in the refrigerator, in the freezer - up to 2 weeks.