quick puff pastry

This quick homemade puff pastry is made of flour, butter, water, and salt. Equal amounts of butter and flour create the flaky, delicate layers that are so well-loved for both sweet and savory recipes.

Quick Puff Pastry Recipe

bread flour ((or all-purpose flour))

tsp kosher salt

unsalted butter (cold

water

tbsp white vinegar

Makes about 2 1/2 lbs of puff pastry dough, or two thick 12&quot;x12&quot; squares, which is equivalent to 4 store-bought puff pastry sheets.Flour &amp; Butter: In a large bowl whisk 3 1/2 cups of all-purpose flour and 2 teaspoons of salt. Then, grate 2 cups of cold or frozen butter, tossing the shreds of butter in flour as you grate.

Water &amp; Vinegar: in a separate cup stir 1 tablespoon of white vinegar with 1 cup of cold water.

Combine: Drizzle the cold water mixture over the flour and butter mixture while tossing and pressing it together with a wooden spoon. Keep stirring and mixing until you get a shaggy dough with the flour mostly incorporated. Avoid handling the dough with hands as much as possible, the warmth of the hands will melt the butter and produce inferior puff pastry.

Fold:  Then, invert the dough from the bowl onto your working surface and using a bench scraper flatten the mixture slightly. Visually divide the dough into 3. Fold the 1/3 furthest away from yourself towards the middle third, then fold the 1/3 closest to yourself over the middle. Then press down sith a rolling pin to flatten. Keep repeating until the mixture comes together into a dough. The dough will start out very shaggy and become more and more maliable, doughlike with each fold. Once it comes together into a dough, roll it out, repeat the folds, then flatten, cover with plastic wrap and refrigrate for 30 minutes to 1 hour.

Use the dough or make it even better: after the resting period in the fridge the dough can be used for any recipe that uses a puff pastry. Or, to improve the texture and flakiess of the dough continue with the next steps.

Repeat the folds: unwrap the dough, repeat the folds sequence 4-5 more times then rest in the fridge for 30 minutes to 1 hour and use as desired or per recipe. Make sure to flour the surface minimally as you work/fold, as it can make the dough too heavy.

To freeze: roll the dough into two 12&quot;x12&quot; inch squares, generously dust with flour, place a parchment paper on top and fold each square envelop style. Tightly wrap with plastic wrap and freeze.  To thaw: leave at room temp until pliable and you can unwrap the folds. Use as directed in the recipe.

How to make the quick blitz puff pastry dough

This easy puff pastry uses a simple and unique method to create a light, flaky, layered pastry in a fraction of the time.  This recipe requires only 20 minutes of active prep time, 2 roll outs, and one chilling period.  No multiple turns, folds, chill and rolls required.  The pastry is incredibly tender and airy with lots of pillowy layers.

Easy Puff Pastry Recipe [Rough Puff Pastry]

tbsp salted butter (I use Hiland Dairy)

(2 loose cups) all purpose flour ((fluff,

(1/2 tsp) salt

(1 1/4 cup) salted butter (I use Hiland Dairy)

(1/2 cup) ice water

flour

Remove 2.5 sticks of butter (280 grams) from the refrigerator and cut each stick of butter into 32 cubes (each tablespoon of butter cut into 4 cubes) and place in a freezer safe plastic dish or bag.

Place the butter cubes in the freezer until ready to use.

Prepare and chill the butter:

Place 85.6 grams (6 tbsp butter) in a small microwave safe bowl.

Microwave on DEFROST for about 30 -35 seconds (time may vary per microwave) to barely soften the butter.  You don&#039;t want there to be any melting occurring.

Set aside.

Prepare the butter layer

Add 2 cups of water and 1 cup ice to a medium bowl.  Set aside.

Add the flour and the salt to a large food processor.

Remove the butter cubes from the freezer, add to the food processor and put on the lid.

Pulse about 20 times until a course meal is formed with pea sized chunks of butter remaining.

Measure out 100 grams of water from the bowl of ice water.

Turn the food processor onto the dough setting (continuous) and slowly add the water in a steady stream to the running food processor.

Continue to let the food processor run until the dough comes together into a ball on one side of the food processor

Place 1 tbsp of flour on a clean, cool work surface and spread out into an even layer.

Turn out the dough onto the floured work surface and quickly knead the 2 tbsp flour into the dough.

Set the dough aside, place another 1 tbsp flour on the work surface, and roll out to 1/4 inch thickness.

Spread 4 tbsp softened butter in a thin layer all over the top of the dough sheet using an offset spatula or the back of a spoon.

Trim the jagged edges off the dough so that it makes a symmetrical rectangle.

Fold the dough in half length wise.  Spread 2 tbsp butter into a thin layer on top.

Then fold the dough into thirds (letter style).

Wrap the dough tightly in plastic wrap and place flat in the refrigerator.

Chill for 1 hour.

Place 1 Tbsp flour on a clean work surface and spread into a thin layer.

Remove the dough from the refrigerator, unwrap, and place on the floured surface.

Roll out to a thickness of 1/4 inch.

Use and bake the rough pastry according to your recipes directions.  For 2 inch by 2 inch puff pastry squares I recommend brushing the top with cream or an egg wash and baking at 375 degrees for 25-27 minutes.  Make sure the pastry dough sheet are VERY cold prior to baking so you may need to place them back into the refrigerator for up to 20 minutes prior to baking.

Make the pastry dough:

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Top 2 quick puff pastry recipes from across the web

The most viewed quick puff pastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Quick Puff Pastry Recipe

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