Quick Puff Pastry

I have always wanted to try and make my own puff pastry, but the traditional method kind of made me nervous. Making a big slab of butter? I wasn’t sure if I could do it properly, and that is a LOT of butter to waste if it didn’t work out right. When I came across another method to make quick puff pastry I was hooked!

 

Quick Puff Pastry
Author:
Ingredients
  • 2 cups flour
  • 3 ¼ sticks butter
  • ½ cup cold water
Instructions
  1. Cut up butter into small cubes. Coat in flour and put it and the rest of the flour into the food processor. Pulse 3-5 times.
  2. Add the water and pulse 3 more times.
  3. Dump out onto a lightly floured surface. Shape with your hands into a rectangle. Fold over in thirds, like a business letter. Turn 90 degrees and do another fold. Repeat two more times for a total of 4 turns. Chill for 45 minutes to an hour.
  4. Remove from fridge and place on lightly floured surface. Using a rolling pin this time, roll out into a rectangle and do three more turns folding over in thirds, turning 90 degrees, and repeating the process.
  5. After the 7th turn, roll out to about ½ inch in thickness, cut out to desired shapes, and use according to your favorite recipe directions!

This was my first try at making this quick puff pastry, and it turned out perfect. I will definitely be making this in the future for all of my recipes that call for puff pastry. It is much cheaper than the frozen variety, and this can be made in an hour!

Quick Puff Pastry-1

Assemble your ingredients and start by cutting up the cold butter into small cubes.

Quick Puff Pastry-2

Coat the butter in flour, and then put the flour and butter into the food processor. Pulse 3-5 times, or until the butter is about half the size of the cubes you cut up. Dump in the water, and pulse 4 more times.

Dump the whole thing out onto a lightly floured surface.

Quick Puff Pastry-3

Use your hands and form the big mess into a long rectangle. Fold one third of it over towards the center (use a bench scraper or a big spatula), then fold the other half over the top of that. Turn the whole mess 90 degrees and do it all over again. Do this for a total of 4 turns. Wrap it in plastic wrap and put it in the fridge for 45 minutes to an hour.

After it is chilled, using a rolling pin shape the dough into a rectangle, roll out into a rectangle and repeat the folding process 3 more times.

When you want to use the dough, roll out to about ¼ – ⅓ inch thick, cut out to your desired shape, and bake at 400 degrees until golden brown. The secret to really puffy puff pastry is a HOT oven, and cold dough.

Quick Puff Pastry-5

 

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