Crispy Kefir Puff Pastries

An unexpected result from simple homemade puff pastries. Such baked goods have a cottage cheese aroma, although there is no cottage cheese in the dough at all. The puff pastries are very crispy and just melt in your mouth. From a minimal list of products you can get wonderful puff pastries for tea.
cook time: 3h
Lucas Halstead
Crispy Kefir Puff Pastries

Nutrition Facts (per serving)

410
Calories
22g
Fat
43g
Carbs
6g
Protein

Ingredients (8 portions)

For dough:

Butter 250 g
Kefir 250 ml
Baking powder 10 g
Wheat flour 550 g
Salt to taste

For the baby:

Butter 150 g
Wheat flour 120 g
Sugar 150 g
Vanilla sugar 10 g

For decoration:

Powdered sugar 20 g

Recipe instructions

Step 1

Step 1
Start by preparing the dough. Prepare all the necessary products. Take the highest grade flour. Separate about 50 grams of flour from the total amount; you will need it when you roll out the dough. The fattier the kefir you use, the tastier the puff pastries will be. The oil should be cold, remove from the refrigerator before cooking.

Step 2

Step 2
Take a wide mold in which it will be convenient to grate the butter and knead the dough. Sift flour into the mold. Add salt and baking powder, mix with flour so that they are evenly distributed throughout the dough. The flour must be sifted to saturate the dough with oxygen and make it more airy. Grate the butter there on a coarse grater. To make the butter easier to grate and less likely to stick to the grater, dip it in flour.

Step 3

Step 3
Mix everything thoroughly and grind into crumbs.

Step 4

Step 4
Add kefir to the crumbs, mix well and knead the dough.

Step 5

Step 5
There is no need to knead the dough for a long time. Gather it into a ball. The grater and dish you used for the dough will be needed later to make the crumble. The dough should not be too soft or runny. If there is not enough flour, add a little. Since flour, even of the same type, but from different manufacturers, differs in properties, the amount of flour indicated in the recipe may not be enough, or, conversely, it may be too much.

Step 6

Step 6
Wrap in cling film or a clean bag and refrigerate for 1-1.5 hours (the longer the better). The thinner the dough layer, the faster it will cool.

Step 7

Step 7
Start preparing the crumbs. Prepare all the products needed on the list. Take the highest grade flour. If you plan to use vanillin instead of vanilla sugar, reduce the amount required in the recipe by 10 times. Adding too much vanillin can spoil the taste of the finished product. The oil should be cold.

Step 8

Step 8
Sift the flour into the mold, mix it with sugar and vanilla. Similar to step 2, grate the butter.

Step 9

Step 9
Grind everything into even crumbs. Place the crumbs in the refrigerator. It also needs to be cooled.

Step 10

Step 10
Chilled dough is very convenient to work with. Knead the dough a little after refrigeration, this will make it more uniform. Divide into 6 equal parts. If you find it difficult to determine by eye, use a kitchen scale. Turn on the oven to preheat to 180 degrees.

Step 11

Step 11
Dust your work surface with flour and thinly roll out the first piece of dough into a rectangular shape. The edges donʼt have to be perfectly straight. To make the dough easier to work with, flour your rolling pin and your hands. While you are rolling out the dough, return the remaining parts to the refrigerator so that the butter does not melt and the technology for preparing the puffs is not disrupted.

Step 12

Step 12
To bake, use the largest baking sheet that will fit in your oven. Lightly flour it or line it with parchment. Transfer the first cake layer to a baking sheet. It is convenient to transfer thinly rolled dough using a rolling pin. Loosely roll the dough onto the rolling pin, transfer it and unfold it to the desired location.

Step 13

Step 13
Remove the crumbs from the refrigerator and divide into 5 equal parts. Cover the rolled out dough evenly with one portion of the crumbs. Proceed similarly to steps 12 and 13 with 4 more pieces of dough, covering each subsequent layer of dough with a layer of crumbs.

Step 14

Step 14
When rolling out the last piece of dough, make it slightly larger than all the previous ones. Cover the entire resulting “cake” with it so that its edges are covered. Match the edges under the bottom layer, align the sides.

Step 15

Step 15
Using a sharp knife, cut the resulting “cake” into pieces and move them apart so that the edges do not touch and stick together during baking. Choose the size as you wish, I cut it into 24 pieces, each approximately 4x3 cm. If you want to make larger puff pastries, make fewer portions. Bake on the middle shelf in the oven at 180 degrees for 35-40 minutes. Depending on the specifications of your oven, the time may vary.

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