We all remember the taste of puff pastry cookies. Such bows were often sold in canteens and buffets, airy, not sugary-sweet cookies with pleasure eats over a cup of tea. Let's try to make puff pastry bows and enjoy a delicious dessert together.
Treat from childhood
One of the most popular treats, along with strips of shortcrust pastry and marmalade, puff pastry bows, the most inexpensive and very tasty, were in great demand. Airy, puff pastry was offered both in shops, and in cozy cafes, and in dining rooms. Fragrant, with icing sugar and even with a filling, for example, cheese or with a delicate cream with the smell of vanilla or coconut flakes.
Let's prepare some nice puff bows ourselves. We offer some simple recipes for puff pastry bows.
Puff pastry at home
Of course, it’s much faster to cook puffs from dough bought at the store. Fortunately, the choice in supermarkets is great. However, we suggest that you familiarize yourself with the process of self-cooking puff pastry.
At first glance, it may seem that puff pastry for cakes or snacks is very complicated, but in reality everything is completely different and it only takes time to cook it at home.
Puff pastry is universal, from it you can cook both simple cakes and fragrant rolls with fillings, snacks and pies. It’s nice to work with him, it’s soft and supple. It will be useful for you to find out the recipe for making puff pastry.
For him you will need:
- flour - 3.5 cups;
- butter - 400 g;
- water - 3/4 cup;
- an egg - 2 pieces;
- salt - 1/3 teaspoon;
- as well as a couple drops of vinegar or citric acid.
It is necessary to sift the flour on the table, thereby forming a slide. This will break the lumps in the flour and saturate it with oxygen. It is better to cover the table with baking parchment.
In a flour hill, make a depression and drive two eggs into it. Add 5-6 drops of vinegar there. Kneading the dough, slowly add water.
The dough will turn out soft and will stick to your hands, but do not add more flour. Since it will have to be rolled around the table more than once, it will be saturated with flour, with which we will sprinkle the table.
So, leave the kneaded dough for 10-15 minutes, covering it with a towel.
While the dough is resting, cut the butter into pieces and sprinkle with the remaining flour, mash them in a separate container.
Dust the table with flour and roll out the dough no more than a centimeter thick. Soft, tender dough will roll out easily and pleasantly. Put the oil in the center, roll up with an envelope, bending the opposite sides. Pin the edges.
This envelope must be rolled out into a long layer a centimeter thick and fold the strip 4 times. Fold the two ends according to the booklet principle and in half.
Sprinkle a wooden cutting board with flour, put the dough on it and cover it with a film or a plastic bag. Leave in the refrigerator for half an hour.
Roll the dough again into a long layer and fold it four times. Repeat this step several times, placing the dough in the refrigerator.
Your dough will turn out to be much more layered and more airy when baking.
Bows
Let's go back to cooking bows from puff pastry with sugar. When our dough is ready, roll it out and divide the rolled dough into long rectangles 10 cm wide. It is usually easier to work with the dough from the supermarket, as it is often already cut into even, rectangular layers. Dividing the dough, cut the rectangles into stripes 2 cm wide.
Then twist them in the center two times, just like making small paper bows for kittens. So you get nice puff pastry bows.
Fragrant Baking
Grease a baking sheet with butter and set to bake on low heat. Bows are baked for 15–20 minutes. Put the bows in a well-heated oven to make the dough rise perfectly. The bows will be ready when they turn golden and stratified.
Sprinkle ready-made bows with sugar or powdered sugar and serve to the table.
Puff pastry bows are a quick and tasty dessert and yummy tea for the whole family.