Napoleon puff pastry slices with kefir
The puff pastry slices with kefir have addictive potential, similar to the nut rogaliki or the goose feet cookies. They taste heavenly buttery, flaky, crispy, moist, tender and melt right in your mouth. It's best to make a double batch of Napoleon puff pastry slices, because it's very easy with this recipe.
Servings 18 slices
Ingredients
for the dough
- 250 g butter frozen
- 250 g kefir
- 500 g flour
- 15 g baking powder
- 1/3 tsp salt
- flour for the work surface
for the crumbles
- 150 g butter cold
- 150 g sugar
- 120 g flour
- 1 pinch of ground vanilla bean
for dusting
- powdered sugar
Instructions
Preparation of the dough
- Mix flour with baking powder and salt in a mixing bowl.
- Roll cold butter repeatedly in flour and grate it with a coarse kitchen grater to make fine crumbs.
- Add kefir, mix it and gather the resulting dough crumbs into an inhomogeneous ball of dough (do not knead!).
- Divide the dough into 6 equal pieces and refrigerate them in an airtight container for at least 1 hour.
Preparation of the crumbles
- Put flour in a mixing bowl.
- Roll cold butter in it repeatedly and grate it with a coarse kitchen grater.
- Work the flour butter mixture briefly with your hands into fine crumbles.
- Add sugar and vanilla and mix.
- Refrigerate the crumbles while the dough is cooling.
Preparation of the puff pastry slices
- Visually divide the crumbles into five portions.
- First, take one piece of dough out of the refrigerator, roll it out very thinly on a floured work surface into a rectangle (the edges don't necessarily have to be straight), and sprinkle it with a portion of the crumbles.
- Retrieve a second piece of dough from the refrigerator, roll it out thinly into a rectangle as well, place it on top of the first dough layer with the crumbles, and press it down lightly.
- Sprinkle the second dough layer with the second portion of the crumbles.
- Repeat the procedure with the remaining four pieces of dough, placing them on top of each other in the same way and sprinkling each of them, except for the last top one, with the crumbles.
- Cut the resulting rectangular cake into slices (18 for me) with a sharp knife and spread the slices on a baking sheet lined with parchment paper, spacing them slightly apart.
- Bake the puff pastry slices in a preheated oven at 356 °F (180 °C) for about 25 minutes until lightly golden brown.
- Let the Napoleon puff pastry slices cool down and dust them generously with powdered sugar.
Notes
- If your dough is mushy, add some more flour. If it's too dry, add more kefir. But don't be hasty, even if you feel the puff pastry dough is too dry at first. The crumbs are difficult to form into a ball at first. This is quite normal.
- Do all steps as quickly as possible, so that the butter in the dough and in the crumbs does not melt from the heat of your hands.
- Use a wooden skewer to check if the Napoleon slices are baked.
- You can leave the dough in the refrigerator overnight and process it the next day.
- Note the detailed tips and tricks for making the Napoleon puff pastry slices at the top of the post.