Instant puff pastry. You do not need to ply, roll out, you do not need a lot of movements. I just mixed everything one by one and sent it to the refrigerator. This wonderful dough turns out to be soft, crunchy, flaky, tasty, and cooks so quickly that it’s just a lifesaver.
Ingredients
- 650 g Flour
- 360 gr Butter (or margarine)
- 220 ml Cold water
- 1 tsp Salt
- 1 tsp Vinegar 9%
Cooking method
- Sift 650 gr into a deep bowl. Flour, we take chilled butter 360 gr., Only that from the refrigerator, you can replace it with butter margarine. Dip it in flour and rub it on a coarse grater. Grate a little, mixed with flour, and so three all the butter. It turns out this is such an oily flour shavings.
- We take 220 ml of chilled water, I put it in the refrigerator in advance, add 1 tsp. salt and stir until the salt dissolves, add 1 tsp. 9 percent vinegar or lemon juice. Mix and gradually add to the butter and flour shavings. Now we collect the dough with our hands into one lump. You don't need to knead, you just need to collect the dough. We try to do it as quickly as possible so that the oil does not start to melt.
- The dough will stick slightly. We give the shape of a brick, wrap it in a bag and put it in the refrigerator for 1 hour to cool. The dough is ready to use.
Bon Appetit!
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