How to bake the tartlets puff pastry

Tartlets with various fillings – a great decoration snack table. You can buy them ready – delicious tarts sold in pastry shops and supermarkets. But homemade tartlets and vol-AU-vents puff dough is much tastier. In addition, the process of their manufacture it is possible to learn by yourself.

You will need

• • Yeast-free puff pastry:
  • 500 g flour;
  • 0,5 teaspoon of salt;
  • 1 glass of water;
  • 300 g butter.
  • Sweet yeast dough:
  • 1 kg of flour;
  • 1 teaspoon of salt;
  • 100 g of sugar;
  • 4 eggs;
  • 1.5 cups milk or yogurt;
  • 10 g of dry yeast;
  • 300 g butter

Instruction

1. Prepare the puff pastry. For a classic unleavened option take 500 g of flour, mix it with salt and add a glass of water. Pour in the mixture of 100 g of melted butter. Mix all components until smooth and knead the dough until it is well separated from the owner. Roll it into a ball and 20-30 minutes, place on a floured surface, covering them with an overturned bowl. This "vacation" contributes to a better stratification of the test.
2. Sprinkle the dough with flour and roll it with rolling pin. In the center put 200 g chilled, but not frozen butter. Roll the dough so that the piece turns out the oil inside, as the filling from the pie. The resulting "envelope" flour and roll out again. Fold the layer four times and put in the cold for 10 minutes. Remove it, sprinkle with flour and again roll out, but in the other direction, then again fold in four and return to the refrigerator. The procedure of rolling, folding, and cooling can be repeated 5-6 times. To increase the number of layers is not recommended, otherwise the puff will become less airy.
3. For yeast puff dough , first dissolve the yeast in warm water. Then mix 1 kg of flour with the sugar (100 g), to the same place 4 eggs and half Cup of milk or yogurt. While stirring pour in the mixture the dissolved yeast. You should also put a little salt, about a teaspoon. The resulting dough leave for rasstavaniya in a warm place for about an hour. Ready weight roll inside it pour the chilled stick of butter. Operation rolling similar to that used in yeast-free recipe. This dough will be rather sweet, and it is better to use for dessert tarts. If you are planning to prepare a snack option, exclude from the recipe sugar.
4. The finished dough roll out with rolling pin to a thickness of 5 mm. it is possible to prepare the tartlets in the form of baskets or vol-AU-vents. For making vol-AU-vents round dredging or a glass, cut from rolled dough pellets. Half of the blanks have to be put on sprinkle with water a baking sheet and brush them with egg yolk. Of the remaining circles of a smaller size notch cut out of the middle. The resulting ring is place on top of the round pieces in the form of a side. Brush them with egg yolk and bake for 25-30 minutes at a temperature of 220о S.
5. If you want to bake the tartlets in the form of baskets, prepare the molds. From a rolled layer of dough cut out circles appropriate to the size of the bottoms of the molds. Cut the tape test, focusing on the height of the form and carefully compare it inside, pressing to the walls. Place the tartlets in a preheated 220о With the oven and bake for 20 minutes.
6. Ready tartlets and vol-AU-vents cool. Then fill them with different stuffings – caviar, salads, pieces of meat or fish, seafood, mushrooms, cold vegetable stew. Sweet filling may be cream or fruit salad.