Tartlets with various fillings are an excellent decoration for a snack table. You can buy them ready-made - delicious baskets are sold in pastry shops and supermarkets. But homemade puff pastry tartlets and oxen are much tastier. In addition, the process of their manufacture is quite possible to master on your own.
It is necessary
-
- Yeast-free puff pastry:
- 500 g flour;
- 0.5 teaspoon salt;
- 1 glass of water;
- 300 g butter.
- Sweet yeast dough:
- 1 kg of flour;
- 1 teaspoon salt
- 100 g sugar;
- 4 eggs;
- 1, 5 glasses of milk or kefir;
- 10 g dry yeast;
- 300 g butter
Instructions
Step 1
Make puff pastry. For the classic yeast-free version, take 500 g flour, mix it with salt and add a glass of water. Pour 100 g of melted butter into the mixture. Stir all ingredients until smooth and knead the dough until it starts to separate well from your hands. Roll it into a ball and place it on a floured surface for 20-30 minutes, covered with an inverted bowl. This "rest" contributes to better layering of the dough.
Step 2
Sprinkle flour on the dough and roll it out with a rolling pin. Place 200 g of chilled but not frozen butter in the center. Roll the dough so that the piece of butter is inside, like the filling of a pie. Sprinkle the resulting "envelope" with flour and roll it out again. Fold the layer in four and set aside in the cold for 10 minutes. Take it out, sprinkle with flour and roll it again, but in the other direction, then fold it in four again and return it to the refrigerator. The rolling, folding and cooling procedure can be repeated 5-6 times. It is not recommended to increase the number of layers more, otherwise the puff will become less airy.
Step 3
For yeast puff pastry, first dissolve the yeast in warm water. Then mix 1 kg of flour with sugar (100 g), put 4 eggs and one and a half glasses of milk or kefir there. While stirring, pour the dissolved yeast into the mixture. You should also put a little salt, about a teaspoon. Leave the resulting dough to rest in a warm place for about an hour. Roll out the finished mass, put a chilled bar of butter inside it. The rolling operation is similar to that used in the yeast-free recipe. Such a dough will turn out to be quite sweet, and it is better to use it for dessert tartlets. If you plan on making a snack option, eliminate sugar from the recipe.
Step 4
Roll out the finished dough with a rolling pin into a layer 5 mm thick. It can be used to make tartlets in the form of baskets or shuttlecocks. To make volovanov with a round notch or glass, cut the flat cakes from the rolled dough. Place half of the blanks on a baking sheet sprinkled with water and brush them with yolk. Cut the middle out of the remaining circles with a smaller notch. Place the resulting rings on top of the round blanks in the form of a side. Brush them with yolk and bake for 25-30 minutes at 220 ° C.
Step 5
If you want to bake tartlets in the form of baskets, prepare tins. From the rolled out layer of dough, cut out circles corresponding in size to the bottoms of the molds. Cut the dough tape, focusing on the height of the mold, and gently fold it inside, pressing it against the walls. Place the tartlets in an oven preheated to 220 ° C and bake for 20 minutes.
Step 6
Cool the finished tartlets and oxen. After that, fill them with various fillings - caviar, salads, pieces of meat or fish, seafood, mushrooms, cold vegetable stew. Cream or fruit salad can be a sweet filling.
