Basic Quick Puff Pastry Recipe
Once you taste homemade puff pastry, you’ll rarely opt for the frozen, non-butter stuff. You can make hundreds of fancy desserts with this pastry, so it’s a good idea to keep some in the freezer so that it’s ready when you are. It’s also a good idea to have a sturdy rolling pin, since the chilled dough is sometimes difficult to roll and must be pounded down a little during the rolling process. And, as a bonus, this dough gives the arms a good workout.
Makes approximately 1 pound of pastry - 24 Servings (more or less depending on the recipe)
3 cups flour
1 cup cake flour
6 1/2 sticks well-chilled butter (3 1/4 cups)
1 1/2 teaspoons salt
1 cup ice water
- Measure the flour into a large mixing bowl.
- Make sure the butter is very cold and cut it into 1/2 inch pieces; add to the flour along with the salt.
- Using the flat beater on the mixer, cut the butter in until the pieces are roughly the size of large lima beans.
- With the mixer running at low speed, add the water and mix just until the dough begins to hold together.
- Transfer the dough to a floured work surface – a pastry cloth is ideal.
- Bring the rough dough together and roll it out into a rectangle about 12 x 18 inches. It will not be particularly smooth, and will look messy, but this is as it should be.
- Lightly flour the top of the dough and, with a dough scraper to help you, flip the bottom of the rectangle up over the middle, and then flip the top down to cover it, as though folding a business letter.
- Lift the dough off work surface with the dough scraper; scrape the work surface clean, flour the surface lightly, and return dough to it, setting it down in front of you so that the top flap is at your right.
- Lightly flour the top of the dough, and roll it out again into a rectangle; it will look a little less messy.
- Fold again into three as before - each of these roll-and-fold operations is called a "turn."
- Roll out and fold 2 more times, making 4 turns in all, and by the last one, the pastry should actually look like dough.
- You should see large flakes of butter scattered under the surface of the dough.
- Wrap the dough tightly in plastic wrap and refrigerate at least 40 minutes. This is necessary not only to relax the dough, but also to firm up the butter.
- Let dough rest another 30 minutes if it seems rubbery and hard to roll.
- The dough is now recipe ready. If you plan on using it later, it can be wrapped well and frozen for a month or so.
Amount Per Serving
Calories 99 Calories from Fat 29
Percent Total Calories From: Fat 30% Protein 8% Carb. 62%
Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 8 mg
Sodium 177 mg
Total Carbohydrate 15 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g
Vitamin A 2% Vitamin C 0% Calcium 0% Iron 3%
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