Puff pastry
8 servings
120 minutes
Puff pastry is an exquisite dessert of Russian cuisine that combines an airy texture with caramel sweetness. Its history dates back centuries when puff pastry was considered a privilege of the nobility and sugar was a valuable commodity. This recipe is based on yeast dough that undergoes a multi-layer rolling process with sugar, creating a crispy caramel crust. The cookie's flavor surprises with its lightness: delicate and airy inside with a delicate crispy shell. It pairs perfectly with tea or coffee, filling any gathering with coziness. Puff pastry can be enjoyed on its own or complemented with jam, condensed milk, or chocolate for an even more refined treat.
1
Melt the margarine and let it cool.
- Margarine: 500 g
2
Dissolve the yeast with 1 tablespoon of sugar in warm milk.
- Milk: 1.5 glass
- Fresh yeast: 100 g
- Sugar: 1 glass
3
Combine the butter and diluted yeast, add salt. Gradually add flour. The dough should be soft.
- Margarine: 500 g
- Fresh yeast: 100 g
- Salt: to taste
- Wheat flour: 5 glass
4
Place the dough in a plastic bag in the refrigerator for 30 minutes.
5
Roll out the dough, sprinkle with sugar, and incorporate the sugar into the dough. Fold in half, sprinkle with sugar, and incorporate the sugar. Repeat several times. The more layers, the tastier the cookies will be.
- Sugar: 1 glass
6
Roll out a large flatbread. Sprinkle with sugar. Cut into diamonds with a textured pastry knife or a regular knife. Let it rise for 30 minutes.
- Sugar: 1 glass
7
Bake for 30 minutes at 180 degrees until golden brown
