Difference between yeast-free and yeast puff pastry.

Puff pastry is one of the most popular culinary products. It comes in 2 main varieties - yeast-free and yeast-free. What is the specificity of each of them?

What is yeast-free puff pastry?

Yeast-free puff pastry is prepared using ingredients such as:

  1. flour;
  2. eggs;
  3. water;
  4. vinegar;
  5. butter;
  6. salt.

To prepare the product in question, it is necessary to form a dough mass from the indicated ingredients. It is advisable to use for this purpose a kneader belonging to the spiral category. All marked ingredients should be cooled before mixing into the dough - at a low, but not too close to zero temperature.

After the test mass is ready, it should be put back in the refrigerator for about half an hour. But before that, you need to take the butter and roll it out in the form of a pancake with a diameter of about 20 centimeters, and then also place it in the refrigerator. Best of all - at the same time as the test mass.

After half an hour, both products should be taken out of the refrigerator. Then the dough needs to be rolled out so that it forms a rectangle about 30 by 40 cm in size. After that, place the chilled butter on it. But not in the middle, but closer to the top or bottom edge. So that the remaining free area of ​​the rolled dough is about twice as large as that occupied by the butter.

Then it is necessary to close the half of the dough, on which the butter is located, with the other half, press firmly and roll the resulting mass - to a thickness of about 8 mm. After - put it back in the refrigerator for about 20 minutes.

Having taken out the dough mass with an oil layer from the refrigerator, it is necessary to fold it again - but not twice, but in 3. Then roll it out again - again to a thickness of 8 mm. Then - repeat this procedure 3 more times. As a result, several tens of layers impregnated with oil are formed in the structure of the product.

It turns out, thus, a yeast-free puff pastry. It can be used immediately for cooking various dishes. Yeast-free dough is most often used as a base for baking cakes, curd pies, strudel.

Due to the absence of yeast in the dough in question, it is not required to wait for it to rise. This process, accompanied by a slight increase in the volume of the product, is carried out during baking, due to the fact that when exposed to high temperatures, fats and water vapor expand the layers in the dough.

It should be noted that depending on the culinary tradition adopted in a particular state or in the method of the cook, the method of placing the butter on the dough mass may differ. Moreover, for example, in France, butter and dough actually change places when preparing the product in question. That is, first, butter is placed on the board, after which the dough is wrapped in it.

What is a yeast puff pastry?

This type of product is prepared using ingredients such as:

  1. flour;
  2. butter;
  3. milk;
  4. sugar;
  5. compressed yeast;
  6. salt.

These ingredients are kneaded, as in the case of preparing a yeast-free product, into the dough mass. But the further scenario for preparing a dough of the type under consideration has its own characteristics.

As soon as the yeast dough mass is ready, it should be left on the table for a while in the same container in which it was mixed, and wait until it rises. Desirable - at least 2 times.

Then the dough mass should be rolled out to a thickness of about 8 mm. Next, you need to place butter on one of the halves of the resulting piece of dough (approximately in the same way that we described above and characterizes the preparation of a yeast-free product) and cover it with its second half. After that, roll it out again to a thickness of about 8 mm, and then place it in the refrigerator.

After about 30 minutes, remove the food from the refrigerator and fold the resulting dough sheet 3 times. Then you need to repeat the above procedure again - rolling to a thickness of about 8 mm. After - fold the dough sheet 3 times and roll it out, and then repeat this operation 2 more times. After that, on the basis of the product, it will be possible to prepare various dishes - pies, cookies, puffs.

Eggs are sometimes added to the ingredients noted above for making yeast puff pastry. But this, again, largely depends on the culinary tradition followed by the baking lover.


The main difference between yeast-free puff pastry and yeast is obvious - there is yeast in the first product, in the second they are not used. This is due to the fact that the yeast-free dough mass does not require a test of waiting for the product to rise in the process of cooking on its basis - which is carried out during the baking of the culinary product in the oven. In addition, vinegar is usually not included in the list of ingredients for yeast dough.

The dishes that are prepared using the products in question also differ. This is largely due to the dissimilarity of some of the properties of the respective types of puff pastry. So, its yeast-free modification is stored much longer than the yeast one. The main thing is to put it in the refrigerator and wrap it in foil so that the dough does not dry out.

Having determined what is the difference between yeast-free and yeast puff pastry, we will reflect the conclusions in the table.


Yeast-free puff pastry Yeast-free puff pastry
What do they have in common?
In general, the ingredients of both products are the same - except for vinegar (not used in yeast dough), yeast
What is the difference between them?
Does not contain yeastContains yeast
Contains vinegarNot Contains vinegar
Rises during the baking of the culinary productRises during cooking from the dough mass
Shelf lifeHas a shorter shelf life