Puff pastry
10 servings
300 minutes
Puff pastry is a true art in the world of baking, brought to Europe during the Renaissance. This airy, crispy, and multilayered product is created by alternating dough and butter, making it ideal for baking croissants, pastries, tarts, and other exquisite dishes. The finesse of preparation lies in proper rolling and cooling, allowing the dough to expand into hundreds of layers when baked, creating lightness and unmatched flavor. Its delicate structure combines with a rich buttery aroma, and adding vodka makes the dough especially airy. Versatile in use, it suits both sweet and savory dishes, allowing experimentation with fillings and shapes. Its preparation requires patience but rewards with a delightful result that impresses even the most discerning gourmets.
1
Crack an egg into a glass, add vodka (the dough will become fluffier). Pour in water until the total liquid volume is 250 ml.
- Chicken egg: 1 piece
- Vodka: 1 tablespoon
- Water: 1 glass
2
Pour into a bowl, add vinegar, salt and mix.
- Vinegar: 3 teaspoons
- Salt: pinch
3
Sift the flour while gradually kneading the dough.
- Wheat flour: 500 g
4
Knead the dough on the table for another 5-7 minutes.
5
Wrap the dough in plastic wrap and leave it at room temperature for 30 minutes.
6
Roll out the butter between two sheets of parchment paper and leave it in the fridge for 15 minutes with the dough.
- Butter: 200 g
7
Roll out the chilled dough into a 30x25 cm sheet. Place the butter layer on the dough so that it occupies 2/3 of the area.
8
Fold the dough three times: the side without butter folds first, then the buttered edge on top.
9
Send to cool for 20 minutes.
10
Place the dough with the short side facing you, carefully roll it out to a thickness of 10 mm. Turn it 90 degrees and fold it into thirds.
11
Cool the dough for 15-20 minutes between rollings.
12
Repeat the rolling 4-5 times.
13
This dough can be used immediately or frozen.