The mock puff pastry made with spreadable cheese turned out to be a pleasant surprise. Different from classic puff pastry, it is easier to make, results in a crunchier, flakier texture, contains less butter and is one of the basic preparations in the kitchen that can always come in handy, like pasta matta with olive oil or savory shortcrust pastry. This recipe has been circulating on the web for a while; I don’t know who invented it first, but it’s an excellent compromise if you don’t want to use ready-made puff pastry and still yields well, especially for making tasty savory pies. The mock puff pastry is practical, simple to make and convenient to keep in the refrigerator for a few days; you can use it to prepare quick puff pastry appetizers and it will give you a lot of satisfaction. If you’re ready to join me in the kitchen, before we roll up our sleeves, I remind you that if you want to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 2 Hours
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients to make the mock puff pastry
- 2 cups 00 flour
- 9 oz spreadable fresh cheese (e.g., Philadelphia)
- 11 tbsp butter
- 1 pinch salt (optional and only for savory uses)
Tools
- Bowl
- Pastry sheeter
Preparation of the mock puff pastry
Before starting to prepare the pastry, I’ll tell you that I worked it with a professional pastry sheeter, but this is not essential because the mock puff pastry can be rolled out with a simple rolling pin and the operation is quite straightforward.
Gather the flour, the spreadable cheese, the butter (left to soften at room temperature for 5 minutes) and the salt where needed in a bowl (the spreadable cheese already contains enough salt).
Mix coarsely first with the tines of a fork and then with your hands, pressing the butter and cheese until you obtain a crumbly, irregular mixture.
Pour the crumbs onto a sheet of plastic wrap and, using your hands, compact and press the crumbs together, forming a rectangle with the long side at least twice the short side.
Make a packet and place it in the fridge for at least 4 hours; ideally 12 hours. The longer the block stays in the fridge, the easier it will be to roll out the pastry.
After the resting time, lightly flour the work surface and place the block on it. Roll it lengthwise until you obtain a rectangle of approximately 16 in x 10 in.
Ideally divide the rectangle into three equal parts. Take the short side of the rectangle closest to you and fold it toward the center, then fold the opposite side over it: you will have made a three-part fold (a letter fold or envelope fold).
Wrap again in plastic wrap and refrigerate for 30 minutes in the coldest part of the fridge. At first the dough will still be uneven and crumbly and especially difficult to roll, but at the end of the process you will obtain a smooth and uniform puff pastry.
Take the block again and perform another three-part fold. Wrap in plastic and after a 30-minute rest,
repeat another series of folds. Let rest another 10 minutes and roll out the pastry one last time to use it.
Homemade mock puff pastry rises less than classic puff pastry, but it has a good taste and a pleasant aroma. The flavor is fuller and the texture is crunchier; it’s a good compromise if you want homemade puff pastry. I would not recommend it for petit fours, but it’s excellent for savory pies and rustic dishes.
Storage notes and tips
It can be kept in the fridge for one week, wrapped in plastic wrap, or it can be frozen for a few weeks (always wrapped in plastic wrap).
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