Quick Puff Pastry
A simplified method for making puff pastry, perfect for beginners. This recipe draws inspiration from classic techniques and can be used for various sweet and savory applications.
Ingredients
- 250 grams All-purpose flour
- 200 grams Unsalted butter, very cold (Cut into 1/2-inch cubes)
- 120 ml Ice water
- 5 grams Salt
Instructions
- 1In a large bowl, whisk together the flour and salt.
- 2Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some larger pieces of butter remaining. Do not overmix; the butter should remain cold and visible.
- 3Gradually add the ice water to the flour and butter mixture, mixing gently until the dough just comes together. Be careful not to overwork the dough. It should be shaggy and slightly sticky.
- 4Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle, about 1 inch thick. Fold the dough into thirds, like a letter. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
- 5Remove the dough from the refrigerator. Place it on a lightly floured surface with the short end facing you. Roll the dough into a rectangle, about 1 inch thick. Fold the dough into thirds again, like a letter. Wrap tightly in plastic wrap and refrigerate for another 30 minutes.
- 6Repeat the rolling and folding process one more time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours, before using.
- 7Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry to your desired thickness. Cut into shapes and bake for 15-20 minutes, or until golden brown and puffed up.