Croissant Puff Pastry - The Fastest Recipe

Kitchen appliances and utensils:

• beaker;
• kitchen scales;
• grater;
• deep bowl;
• rolling pin;
• cling film.

Ingredients

Step cooking

1. Using a measuring cup and kitchen scale, measure the required amount of food. 20 minutes before starting to cook, put all the ingredients in the refrigerator and the butter in the freezer.
   
2. Add lemon juice to a glass of water and refrigerate again, as the water must be very cold until it is used.
   
3. Pour the flour into a deep bowl, add salt and mix.
   
4. Remove the butter from the freezer, roll it in flour and begin to grate a little on a coarse grater. Rub oil in small portions, each mix with flour.
   
5. When all the butter has been grated, grate the flour and butter with light movements.
   
6. Then add cold water with lemon juice and collect the dough in a lump, in no case knead.
   
7. Wrap it in cling film and refrigerate for 30 to 60 minutes.
   
8. After the dough has lain in the refrigerator, it can be used. Put the dough on a flour dusted surface and roll it into an oblong rectangular layer.
   
9. Then roll this layer into several layers and roll it again. Roll out the puff pastry from the middle to the edges.
   
10. Repeat the procedure of folding and rolling the dough at least 3 times, and possibly more. The more times you fold and roll it, the more layers in it will turn out after baking.
    
11. From this very versatile dough you can cook a wide variety of pastries: salted and sweet cakes, pizza, pies.
    

Useful Tips

• To make the dough lush, follow a few recommendations:
• Choose only the highest grade flour and be sure to sift it 2-3 times to saturate with air.
• The correct amount of salt and lemon juice (or citric acid) will help to give not only taste, but also additional elasticity to the dough so that the layers do not blur.
• When rolling the dough, try to apply pressure to the rolling pin with equal force so as not to damage the structure and layers of the dough. After each rolling, it is better to put the dough in the refrigerator or freezer for 20-30 minutes.
• Cut the finished layer with only a very sharp knife so as not to wrinkle the edges. Otherwise, the dough will not work well during baking.
• To keep the dough surface even and smooth after baking, make small punctures with a fork or knife. This will help steam out during baking and the dough will not bubble.
• If you grease the finished product from puff pastry with yolk, it will not rise during baking.
• Before baking, it is enough to moisten it with cold water or cover it with parchment paper.
• To make the finished baking multilayer, not too dried and hard, bake the product at a temperature of 220 - 230 °.

Video recipe

In the video recipe, you will familiarize yourself with the kneading process and the technology of rolling puff pastry.

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