Yeast-free puff pastry is not so easy to prepare. To make it deliciously, unusually layered, it should be rolled out very thinly. This is the only way to get the effect of a crispy tender puff. To achieve the result, you will have to make efforts and time, but then it will exceed all expectations.

Classic puff yeast-free dough

It will take several hours to prepare a classic version of puff yeast-free dough, but the result is worth it.

The following products will be required:

  • a pound of butter;
  • 400 g of white flour;
  • glass of water;
  • Art. l salt.

The process consists of several simple but very time-consuming steps:

  1. In salt water, dissolve the salt, add a little flour, kneading the dough. When it stops sticking to the countertop and hands, we collect it in a lump, wrap it in polyethylene and put it in the refrigerator, detecting it for two hours.
  2. During this time, prepare the oil by removing it from the refrigerator. First, for convenience, rub a solid piece with thin plates. Now you need to wait a bit for them to warm up, and then grind a little to rush the melting process.
  3. When the oil becomes softer, it should be turned into a single soft mass. We place it on parchment, cover it with another sheet on top and roll it out. Allow the workpiece to cool in the refrigerator for ten minutes.
  4. Time is up, so it's time to proceed to the most important thing. On a generously floured surface, roll out the dough. The size of the reservoir should be significantly larger than the oil.
  5. We remove the oil from the refrigerator, carefully remove the parchment from it and lay it on the dough lying on the table.
  6. Wrap the edges of the dough so that they completely cover all the butter. Now you can roll out the blank and fold it with an envelope.
  7. We hide the dough in polyethylene and in the refrigerator, where we stand it for two hours. After, we roll it out again, fold it again with an envelope and hide it in the refrigerator.

Repeat the whole procedure four times, each time chilling the dough in the refrigerator for 2 hours.

What to cook from puff yeast-free dough? You can start baking cakes, pies, puffs, flounces and coulibiacs. And also - unusually tasty cakes. The scope of your imagination is now simply unlimited!

Armenian dough recipe

This dough is prepared for a traditional Armenian sweet called gata. This is a delicious pastry that will not leave anyone indifferent.

It will require:

  • 1200 g of flour;
  • 800 g butter;
  • 80 ml of vinegar;
  • 300 ml of water;
  • salt.

The Armenian recipe for dough is different in that it uses hot water. This is a prerequisite for obtaining a quality product.

  1. We take half the butter and the rest of the ingredients, knead the dough. Let the other half of the oil while it remains in the cold. Everything is done quickly and easily, because under the influence of heat the oil melts easily and the flour is “brewed”. The dough is elastic, it rolls well.
  2. We divide it into four pieces and hide it in the refrigerator. Hold him there for 60 minutes.
  3. Now we get the cold oil and divide it into 12 pieces. We leave only one, return the rest to the refrigerator and get it only as needed.
  4. Each portion of the dough needs to be rolled out very thinly, greased with oil, rolled up with an envelope and then sent to the refrigerator. Repeat the whole procedure with each piece of dough should be 3 times.

You can prepare the filling for desserts on the basis of such a dough from the same butter, flour, sugar and walnuts. We roll out each portion, cover half with the filling, cover with the free part and put it in the refrigerator for half an hour. We do the same with the other three blanks.

When the time is right, you can get them, cut them along and form small and very tasty cookies.

Cooking without cottage cheese yeast

This is a very quick puff pastry, tender and extremely tasty. In order to cook it, tedious manipulations with rolling and cooling are not needed.

Products will require the following:

  • a glass of flour;
  • 160 g butter;
  • a pack of fat and fresh cottage cheese (better than homemade);
  • salt.

Getting started:

  1. Grind the cottage cheese with oil so that a beautiful total mass is obtained.
  2. Salt, and adding a little flour, knead the dough.
  3. As soon as all the products combine well, you can roll the dough into a neat little ball, wrap it in polyethylene and place it in the refrigerator.

You can keep it there at least during the night. The maximum period is one day. Then we take out the dough, roll puffs, sculpt pies and cookies. You can even bake a cake.

The shelf life of such a curd-free yeast dough is about ten days. If you put it in the freezer, then it is quite possible to keep it there for a couple of months.

Beer recipe

Who would have thought that beer can be used in such an unusual way - for kneading puff pastry. This is a very quick recipe that is available to any novice housewife.

You will need products:

  • a pound of flour;
  • 400 g butter;
  • a glass of beer, better than light;
  • salt.

Everything is ready? Then we begin:

  1. Cold oil, directly from the freezer, grate. Of course, you should use utensils with large holes.
  2. Then hands should grind all the oil flakes with flour.
  3. Now you need a beer, it should also be cold. Pour it into a bowl with butter and flour crumbs.
  4. We knead the dough quickly so that the butter does not have time to melt very much.
  5. Now we hide the finished piece in the film and in the refrigerator. Leave it there for 3 hours - this is the minimum period.

Tasty recipe:yeast puff pastry

What is the difference between yeast puff pastry and yeast-free

The question of what distinguishes yeast puff pastry from yeast-free, is of interest to many young housewives.

Meanwhile, there are many differences, and they are significant:

  • Yeast puff pastry is formed with fewer layers than yeastless dough, therefore it is easier to cook.
  • It rises well, so it is more magnificent, despite the lower layering.
  • Baker's yeast puff pastry is smaller than its “counterpart”, mixed without adding fungi.
  • Yeast dough is not so greasy as it has less oil.

The yeast-free baking base is more layered, crunchy and extremely tasty - this is its main advantage.

How to roll puff pastry

Correctly rolling puff pastry is a whole art. After all, an inexperienced confectioner can easily crush all layers, and then the expected effect of lush crispy puffs, alas, will not work. There are some little secrets here.

The main thing is the algorithm for rolling yeast-free puff pastry.

  1. At the first stage, the dough sheet is rolled out in an even rectangle so that it can then be easily folded into an envelope.
  2. It is best to fold the envelope so that the "seam" is inside, for which all four sides are connected in the center of the layer.
  3. The workpiece is left in the refrigerator, in no case rolling out!
  4. And only after cooling it is already possible to roll the dough with a single even rectangle, which, if necessary, can again be folded with an envelope.

So I want the dough to turn out beautiful, smooth, even. This can be achieved if the rolling pin is loaded along the entire length of the formation in the same way, making accurate movements in only one and the same direction, without returning back.

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