Did you know with this recipe you can make puff pastry at home quickly and easily?
With this recipe, you can have quick puff pastry without going through the complicated steps of the classic recipe (with lamination). Additionally, with the quick puff pastry recipe, you can choose the ingredients to use without having to buy it ready-made!
I use quick puff pastry to make these recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 789.00 (Kcal)
- Carbohydrates 58.05 (g) of which sugars 2.13 (g)
- Proteins 9.36 (g)
- Fat 58.94 (g) of which saturated 37.94 (g)of which unsaturated 20.58 (g)
- Fibers 1.76 (g)
- Sodium 1,171.29 (mg)
Indicative values for a portion of 180 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 for 4 servings
- 2 1/2 cups all-purpose flour
- 1/2 cup + 1 tbsp water (room temperature)
- 3 oz butter (at room temperature)
- 7 oz butter (cold from the refrigerator)
- 2 tsp salt
Tools
- 1 Rolling Pin
- 1 Stand Mixer
Procedure
The quick puff pastry recipe is very easy if you follow the quantities and steps exactly.
First, place water, salt, flour, and softened butter (at room temperature, it should almost melt and break down) in the bowl of a stand mixer or food processor.
Mix at low speed for 20-30 seconds, the ingredients should combine coarsely until you get a granular mixture like the one in the picture.
If you use a food processor, the operation is faster so pay more attention, it really takes just a few seconds.
At this point, take the remaining butter cut into cubes, which should be cold and firm, I leave it in the freezer for a couple of minutes to be sure.
Add it to the previously obtained granules and activate the mixer or food processor for 20-30 seconds.
The butter pieces should not fully blend into the dough but should remain visible in the dough. This step is very important, if you mix the butter too much, the puff pastry might be affected.
Stop the mixer as soon as you have a granular dough with butter inside, see the picture below.
Place the dough on a floured work surface and compact it to give it a rectangular or square shape depending on how you plan to use it.
Fold the dough into three parts; the central part remains still, the right and left pieces fold towards the center.
You’ll get a taller and narrower dough, and rotate it 90 degrees so that you’ll roll out the dough with the folds on the outside. This step makes the dough firmer and more solid.
Now fold the dough in four: the two outer edges should fold inwards and then over itself until you get a slab with four visible layers.
Rotate 90 degrees and roll out with the rolling pin. Follow the line of the folds (the closed side, not where the dough is open).
Let it rest in the refrigerator wrapped in plastic wrap for 1 hour.
After 1 hour, repeat with the dough, roll it with the rolling pin until you get a dough 0.4 inches thick.
Repeat the folding process into 3 and 4 parts. You will feel the dough becoming hard and elastic under the rolling pin, the magic is happening.
After the last fold, let the puff pastry rest covered for another two hours in the refrigerator before using it.
After this time, your quick puff pastry is ready to be used!
Baking Tips:
The quick puff pastry bakes like classic puff pastry in a static oven at 356°F for 20 minutes. For a better effect in desserts, I recommend brushing the pastry with beaten egg or dusting it with powdered sugar.
