Pies made of puff pastry - grandmother's recipes

Today, store shelves abound in variousconfectionery. You can buy everything from modest cookies to delicious pastries. But I will always remember grandmother's pies made of puff yeast dough. I will never forget, because the recipe was handed down to me by inheritance, and I often pamper my homemade delicious pastries. Dough flaky in my family is very fond of, as it turns out crumbly and tender. I cook it with or without it. I want to offer you to bake pies from puff pastry by my grandmother's recipe.

The first way is a dough pie

There is not much to prepare for cooking. Let's start with flour. It will take two or three glasses. I sift the flour. After this, it is necessary to prepare the spoon. I take one second portion of the flour, mix it with half a glass of milk and add a small packet of French dry yeast. The puff of my grandmother's puff pastry contained natural yeast. But there are too many problems with them, and they do not smell very well. Therefore, I regretfully replaced them with dry yeast. Remember, the opara is preparing for a long time (about three hours). If you still decide to bake puff pastry from puff pastry yourself, be prepared to spend enough time on it. In the process of fermentation, carbon dioxide is released. As soon as the bubbles disappear from the surface of the gum, I understand that it is ready. Then I mix sugar, salt and vanillin, I drive into the egg mixture and I rub it all well, mix it with the opaque. The last gradually I pour the remaining flour. I knead for ten minutes. At the end of the knead to the test I add melted butter or margarine (three tablespoons). I put the batter into the dishes, cover it and let it wander for an hour.

After this I put it down and wait another forty minutes. The table is well sprinkled with flour. I spread the dough into it and mix it until a number of small holes appear on the cut. I divide into two unequal parts. The large roll out into the layer, I lubricate with oil (any - vegetable or creamy), visually or with a knife I divide into three zones. I turn the right so that it lies on the middle one. Again I grease with oil. Now I wrap the left one. The resulting package rolls again. Then I repeat the folding procedure again. I roll out the dough, spread it on a baking tray. Since I have to get a sweet puff made from puff pastry, I usually take apple jam as a filling, I add walnut kernels to it. It was the turn of the smaller part of the batch. I divide it into eight parts. I roll out sausages from them, put them on top of the filling - so that it visually resembles a grate. In a hot oven, my cake will be baked for about 40 minutes.

The second way is dough puff pastry

Of course, this recipe is a little easier than the previous one. The less action you do, the less you are mistaken - this principle is very suitable for cooking. Pies made of puffed yeast dough, prepared in a no-smoking way, will taste very little different from their predecessors. So: the ingredients and their number remain the same as in the first recipe. Only the way of cooking changes. In the dishes (I chose a plastic bowl with high edges for two and a half liters) I sift the flour. I pour yeast, salt, sugar into it. From the mixture I make a "well", I drive the eggs into it, lightly mix it with a spoon and, continuing to stir, I pour out the warm milk with a thin trickle. I add the melted butter. I mix everything with a spoon (the dough should not turn out to be very steep). I cover the dishes with a kitchen towel or lid. I leave it for forty minutes for the dough to ferment. When it rises, I lower it, I give it another twenty minutes. Everything, the dough is ready. Further cooking is no different from the first recipe.