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Baking
Puff Pastry
Versatile homemade puff pastry for baked goods and pies, requiring some time and attention to the lamination technique.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Combine the egg yolks, salt, vinegar, margarine, water, and flour.
2
Knead into a soft dough and beat it against the counter 100 times—this is the secret to elasticity.
3
Divide into 4 equal portions, cover, and chill in the refrigerator for 1 hour.
4
Roll out each ball, brush with softened margarine, and form the layers as shown in the video.
5
Repeat with each piece, wrap up, and return to the fridge for another 2–3 hours.
6
Repeat the rolling and chilling cycle three times.
7
After the third roll, the dough is ready to use: bake right away or freeze for later.
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