Today, store shelves abound with various confectionery. You can buy everything from a modest cookie to gourmet cakes. But I will always remember grandma’s pies from puff yeast dough. I will never forget, because the recipe was inherited, and I often indulge my homemade delicious pastries. Puff pastry in my family is very fond of, as it turns out friable and tender. I cook it with or without dough. I would like to offer you to bake pies from puff yeast dough according to my grandmother's recipe.
The first way - a pie of dough on a dough
There are not so many products for cooking. Let's start with the flour. It will take two or three glasses. I must sift flour. After that it is necessary to prepare the dough. I take one half of a meal, mix with half a glass of milk and add a small packet of French dry yeast. My grandmother's puff pastry pie contained natural yeast. But there are too many problems with them, and they do not smell very good. Therefore, without regret, I replaced them with dry yeast. Remember, the dough is prepared for a long time (about three hours). If you still decide to bake puff pastry yeast pies yourself, be prepared to spend enough time on it. During fermentation, carbon dioxide is released. As soon as its bubbles disappear from the surface of the dough, I understand that it is ready. Then I mix sugar, salt and vanillin, drive eggs into the mixture and grind everything well, mix with dough. The last gradually pour the remaining flour. Knead for ten minutes. At the end of the batch, add melted butter or margarine (three tablespoons) to the dough. I put the mixed dough in the dishes, cover it and let it roam for an hour.
After this, I upset and wait another forty minutes. I sprinkle the table well with flour. I spread the dough into it and mix it until a lot of small holes appear on the cut. I divide into two unequal parts. I roll out a large one into a layer, grease it with oil (any - vegetable or creamy), visually or with a knife I divide into three zones. I turn the right one so that it lies on the middle one. Again, lubricate with oil. Now I wrap the left. I roll out the resulting bundle again. Then I repeat the folding procedure again. Roll out the dough, spread it on a baking sheet. Since my output should be a sweet pie from puff pastry, then as a filling I usually take apple jam, add the kernels of walnuts to it. It was the turn of a smaller part of the batch. I divide it into eight parts. I roll sausages out of them, put them on top of the filling - so that it visually resembles a wire rack. In a hot oven, my cake will be baked for about 40 minutes.
The second way - puff pastry
Of course, this recipe is slightly simpler than the previous one. The fewer actions you take, the less you make mistakes - this principle is very suitable for cooking. Pies made of puff yeast dough, cooked in an oddless manner, in taste will be slightly different from their predecessors. So: the ingredients and their amount remain the same as in the first recipe. Only the cooking method changes. I sift the flour into the dishes (I chose a plastic bowl with high edges for two and a half liters). I pour yeast, salt, sugar into it. I make a “well” out of the mixture, drive eggs into it, mix it slightly with a spoon and, continuing to interfere, pour warm milk into a thin stream. Add melted butter. I mix everything with a spoon (the dough should not turn out very cool). I cover the dishes with a kitchen towel or a lid. I set it aside for forty minutes to make the dough ferment. When it rises, I lower it, I give it another twenty minutes to ferment. Everything, the dough is ready. Further, the preparation is no different from the first recipe.