Puff Pastry

Puff Pastry




15 min


25 min


28 units


15 minutes


25 minutes


  • 1 cup warm water
  • 1 cup warm milk
  • 1/2 cup marinated melted margarine
  • 1 tablespoon dry yeast
  • 2 tablespoon granulated sugar
  • 1 egg white
  • 1 sweet spoon salt
  • 5 cups of flour

    For the above:

  • 1 egg yolk
  • 1 tablespoon of sesame seeds
  • 1 tablespoon donut

Key point

The most rewarding point you should pay attention to for a beautifully bloated pastry is that after you prepare the dough, you wait in a warm place for fermentation and you will put it in the room temperature of the egg.

How is it prepared?

  1. Take warm milk, warm water, powdered sugar and dry yeast into a bowl. Stir the yeast completely by stirring with the help of a spoon.

  2. Add egg whites, salt and melted margarine on top and mix well.

  3. Squeeze the flour and knead it nicely by adding a small amount of it, and obtain a dough that does not stick to the ear and has an earlobe consistency.

  4. Cover the dough you have prepared with stretch film and leave it in a warm place for about 40 minutes.

  5. Cut the pieces from the fermented dough into pieces of walnut size, roll them with your hands and place them on a baking tray that you put greasy paper on.

  6. In this way, wait for 10 more minutes to ferment, and then beat the egg yolk and rub over the brow with a brush.

  7. After the sesame seeds and sesame seeds are also cured, leave them cooked for about 20-25 minutes before the tops turn red in a preheated 190-degree oven. Serve warm or cold.


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