One of the basic recipes of pastry, the Easy Puff Pastry with the dough method is infallible. Along with shortcrust pastry and choux pastry, the Easy Puff Pastry is a very versatile neutral dough perfect for savory preparations like mille-feuille or for tasty savory appetizers like puff pastry rolls with chicken. You just need a bit of patience in the preparation and especially respect the resting times. Remember, the more folds you make on your easy puff pastry, the more it will puff up when baking, so go ahead with the folds and the rest in the fridge.
The Easy Puff Pastry is a neutral preparation that, as I mentioned, can be used for sweet or savory preparations. Perfect for savory pies with puff pastry made with our own hands. Two doughs: the block (the fatty part) and the dough (the lean part) that, after being created, are combined into a single sheet and repeatedly folded and rested in the fridge. Therefore, it is perfect to make in advance and store in the fridge well-covered for up to 3 days, or frozen for 4 months, then thaw in the fridge before rolling it out again and making the recipe of your choice. Below are some ideas for using it in both sweet and savory recipes, and then right after the photo to discover how to prepare Easy Puff Pastry!!
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 450 grams
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Easy Puff Pastry
- 1 2/3 cups all-purpose flour
- 3/8 cup water (cold from fridge)
- 1 pinch salt
- 1 2/3 cups all-purpose flour
- 7 oz butter (at room temperature)
Preparation of Easy Puff Pastry
To prepare the Easy Puff Pastry, first make the dough by dissolving the salt in a jug with water.
Then pour the flour into a bowl, add the water and work very quickly with your hands or a spoon.
No special precautions are needed in this step, just a few minutes and you will have a smooth and slightly sticky mixture. Clean the edges of the bowl, cover with plastic wrap and let it rest for 30 minutes.
While the dough is resting, prepare the block by mixing the flour with the room temperature butter cut into pieces in another bowl.
Work it very little and with your fingertips otherwise the butter will warm up. Once combined, you will have a compact and lump-free dough.
Turn it out onto a lightly floured work surface and form a square 8 inches on each side using your hands.
Let it rest in the refrigerator for 30 minutes covered with plastic wrap.
After the rest, take the block and dough, roll out the dough (flour and water) with a little flour using a rolling pin.
You need to get a square 10 inches on each side, place the block at the center diagonally and close the edges of the dough towards the center.
With the rolling pin, roll out the puff pastry into a rectangle then fold it in 3 always towards the center.
Cover with plastic wrap and let it rest in the refrigerator for 30 minutes.
After the resting time, take the dough again, roll it out into a rectangle and fold it again in 3.
Let it rest another 30 minutes and fold it again.
Now your Puff Pastry with dough is ready to be used immediately or stored in the refrigerator always covered with plastic wrap.
Remember to turn the dough with each fold and fold it from the opposite side of the previous fold.
This way, your puff pastry will be flakier.
Tips
Remember, the more folds you make, the flakier your puff pastry will be, and the higher the rectangle you make, the more it will puff up when baking. So do not roll it into too large a rectangle.
Rather, make a contained-sized rectangle, usually more than 1/2 inch high, then fold and obtain a square nearly 1 inch.
How to store quick Puff Pastry
You can store it in the refrigerator well wrapped in plastic wrap inside a container with a lid for 3 days, or it can be calmly frozen for months and then thawed completely in the refrigerator on the middle shelf.
Other recipes
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