Homemade puff pastry is one of the most fascinating preparations of traditional cooking, but also one of the most feared. The classic puff pastry, with its precise folds, long resting times and careful handling, is a true school of patience and technique.
Next to it there are faster alternatives, such as the fake puff pastry made with spreadable cheese, practical and quick, ideal when time is short but you still want something homemade.
There are also different doughs born for other purposes but equally fundamental: shortcrust pastry, crumbly and aromatic, and pasta matta, more neutral and buttery, perfect to host sweet or savory fillings.
This recipe proposes a quick homemade puff pastry, prepared with the spiral method, a simple technique that allows you to obtain a crisp, layered pastry without the long folds of classic puff pastry.
A dough worked very little, rolled up and left to rest, which opens up during baking creating light, golden layers.
It is a home-style pastry, authentic, designed for those who love to cook with their hands and the right amount of time.
A versatile recipe, ideal for savory pastries, pies, sweet turnovers and baked goods, combining tradition, simplicity and taste…
Let’s go to the kitchen and prepare the quick puff pastry without folds together, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Here are some dishes you can prepare with our quick puff pastry:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients to make quick puff pastry
- 1 2/5 cups (200 g) Type 00 flour
- 7 oz (about 1 3/4 sticks / 200 g) oz butter (cold)
- 1/3 cup (about 3.4 fl oz / 100 ml) cup water
- to taste salt (a pinch)
Tools
- Food processor
Steps to make quick puff pastry
To make the quick puff pastry, put the flour into the bowl of the mixer (or in a large bowl), add the cold butter cut into pieces and the salt.
Pulse until you obtain an irregular mixture.
Add the cold water little by little and blend briefly: the dough should remain rough, not homogeneous.
Transfer everything to the work surface and quickly gather without overworking.
Shape into a small loaf, lightly flour it and roll it out with a rolling pin into a rectangle about 1/4 inch thick.
Roll the pastry up from the long side, forming a tight cylinder.
Wrap the roll around itself into a spiral, cover with plastic wrap and let rest in the refrigerator for at least 30 minutes.
After resting, place the spiral vertically and gently roll it out with the rolling pin to the desired thickness.
Your quick puff pastry is ready to be used.
If you want to store it in the fridge, roll it into a cylinder with parchment paper, just like packaged puff pastry, place it in a food bag and keep it in the fridge for a maximum of 3-4 days. When ready to use, treat it like regular puff pastry.
When baked, the quick pastry will appear gently layered, but with a less smooth and slightly more rustic look.
This type of pastry tends to release butter during baking, so organize it so that it cannot drip onto the oven floor, as it would create a lot of smoke. A high-sided baking tray, not springform or with a removable bottom, will be sufficient.
Always work it cold and avoid warming it too much, to prevent the butter from melting.
Storage notes and tips
Quick homemade puff pastry should be handled gently.
You can store it raw in the refrigerator, well wrapped in plastic wrap, for 3-4 hours. Resting also helps to relax the butter and obtain a more regular pastry during baking.
Alternatively, you can freeze it in a food bag after rolling it in parchment paper. This way it keeps for up to 1 month. When ready to use, let it thaw slowly in the refrigerator before rolling it out.
When rolling it out, use only a little flour on the work surface and rolling pin: excess flour tends to dry the dough and impair the layering.
This pastry is ideal for savory pastries, turnovers, pies, sweet and savory preparations. It does not require long folds, yet still gives a good, crisp and golden layering.
From here, you can return to the HOME and discover new recipes!
If you want to stay updated on my recipes, follow me on:
facebook , pinterest, instagram, twitter.
FAQ (Questions and Answers)
What is quick homemade puff pastry?
It is a simplified version of classic puff pastry, made with few ingredients and a faster technique, called the spiral method, which allows you to obtain good layering without long folds.
What is the difference between classic puff pastry and quick puff pastry?
Classic puff pastry requires precise folds and long resting times. Quick puff pastry is prepared in less time and is ideal for home use, while still maintaining a crispy texture.
Is quick puff pastry better than the fake puff pastry made with spreadable cheese?They are two different doughs: the fake puff pastry is quicker and softer, while the spiral quick puff pastry has a structure closer to real puff pastry, especially when baked.
Can I use this pastry instead of shortcrust or brisée?It depends on the recipe. Shortcrust is crumblier, brisée is more neutral. This puff pastry is more buttery and layered, perfect for savory pastries and crunchy baked dishes.
How long does homemade puff pastry last?
It keeps in the refrigerator for 24 hours if well wrapped in plastic. It can also be frozen for up to one month.
Is resting important?
Yes, resting is essential to firm up the butter and obtain a more regular and flaky pastry during baking.
For which recipes is this quick puff pastry suitable?
It is ideal for pies, savory pastries, sweet and savory turnovers, baked dishes and traditional recipes.
