Today I give you a recipe that will help you and give you great satisfaction when you need to make puff pastry treats but don’t have any at home, the Quick Puff Pastry Various Shapes. The beauty of this recipe lies in the fact that it is truly ideal for those who don’t have great skills in the art of pastry, as there’s no need to fold butter into the dough, but thanks to the genius of Massari or whoever created this method before him, everything is possible even for non-pastry chefs. Try it because it’s wonderful! I gave various shapes to this pastry, you can also make a classic mille-feuille or mini croissants or mini puff pastries, in short, there is really fun to be had. With this pastry, I also made this Ciambella Cake with Puff Pastry and Strawberries. If you can’t find strawberries, you can naturally decorate with whatever you prefer and have available at the time. For making the pastry, I used a stand mixer but it can easily be worked by hand without any difficulty.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Hours
- Preparation time: 10 Hours
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 638.22 (Kcal)
- Carbohydrates 47.16 (g) of which sugars 1.73 (g)
- Proteins 7.60 (g)
- Fat 47.58 (g) of which saturated 30.62 (g)of which unsaturated 16.61 (g)
- Fibers 1.43 (g)
- Sodium 472.00 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.25 cups all-purpose flour
- 1 cup water (refrigerated)
- 5.82 oz butter (soft)
- 14.1 oz butter (cold)
- 0.42 oz salt
Tools
- 1 Stand Mixer
- 1 Rolling Pin
- 1 Mold for ravioli
- Molds for cannoli
Steps
In the stand mixer or a bowl, add the chilled water.
Add the all-purpose flour
the salt
the soft butter, work with the stand mixer at low speed for 1 or 2 minutes max
now add the cold butter
Work on first speed with the stand mixer until you get this result, it takes about 1 minute. The butter should be well distributed but not absorbed, so even if you see the dough with pieces of butter scattered, don’t worry.
Lightly flour the work surface and pour the dough
Roll out the dough and make a 1 fold into three by overlapping for 2/3
Complete the first turn by overlapping the remaining uncovered part.
we will obtain three folds
Now without resting, roll out the dough
and proceed with the 2 same thing and make the third fold into four, fold into four by bringing the shorter side to the center of the pastry
then the second and join slightly.
Close like a book and get 4 layers. Always without resting, repeat for the third fold into four
Close well with plastic wrap and let rest in the fridge for at least 8 hours, better if all night
After 8 hours, roll out the pastry and shape as desired. Here you will find many examples from the square
This is the result of the baked pastry
Creating a strip and wrapping it around a steel mold for cannoli
and this is the baked result
Or dividing the pastry into three strips
creating a braid
roll it and place it in cupcake pans
or croissants
the size is up to you, I made them this small
Or with the ravioli or panzerotti mold, form the circle and fill it with jam or whatever you prefer
Close it, make cuts with a knife
And this is the result..
Baking
After making all the shapes with the pastry, place them on a baking sheet with parchment paper. Better on a silicone mat, and bake in a preheated static oven at 356°F for 35 minutes
