Making puff pastry is not easy, and I share this with you, but honestly, I love it madly for its versatility.
Out of curiosity, I thought of trying the quick puff pastry recipe from the Thermomix cookbook for you.
I discovered that you get an excellent product!
Easy, versatile, and suitable for all preparations that require puff pastry.
You can make cookies, mini pizzas, rolls, rustic pizzas, savory and sweet snacks with less effort and fewer steps than traditional puff pastry.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 215.44 (Kcal)
- Carbohydrates 14.54 (g) of which sugars 0.56 (g)
- Proteins 2.36 (g)
- Fat 16.74 (g) of which saturated 10.79 (g)of which unsaturated 5.85 (g)
- Fibers 0.44 (g)
- Sodium 196.14 (mg)
Indicative values for a portion of 50 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
Let’s prepare the ingredients
- 7 oz butter (or margarine)
- 1 3/4 cups all-purpose flour
- 1/3 cup water (cold from the fridge)
- 1/2 teaspoon salt
Tools
I recommend using a stand mixer or the Thermomix to get a more uniform product, but you can also try it by hand.
- 1 Food Processor
- 1 Stand Mixer
- 1 Plastic wrap
- 1 Rolling Pin
- Refrigerator
- Parchment paper
Steps
Freeze the butter the night before. Also prepare the water, which should be very cold, by placing it in the freezer 10 minutes before preparation! Weigh the flour.
Cut the frozen butter into very small chunks of about 0.4 to 0.8 inches and add them to the stand mixer or Thermomix with the flour, water, and salt. Mix with the Thermomix for 20 sec/speed 6.
Alternatively, with the stand mixer, I recommend a medium speed until the ingredients are combined into a slightly sticky dough.
Transfer the dough to the work surface, shape it into a rectangular, slightly flat block, wrap it in plastic wrap, and place it in the freezer for about 30 minutes.
After 30 minutes, remove the block from the freezer, flour the work surface well, and roll it out with a rolling pin into a rectangle of about 24 x 8 inches.
Now let’s make the folds.
Fold the two ends towards a central line and then fold them over themselves (four-fold: when viewed in section, you will have 4 layers).
Rotate the block obtained by 90° so that the visible folds are on the left. Roll out again and repeat the rolling and folding process two more times. (if it’s very hot, it’s best to put the block in the fridge for 10 minutes between folds).
Then wrap the block in plastic wrap and place it in the refrigerator for 20 minutes or in the freezer for 5 minutes before using it.
Retrieve the puff pastry block and roll it out to a thickness of about 0.2 inches, cutting it into the shape required by the type of preparation.
Preheat the oven to 390°F and line the oven tray with parchment paper.
The baking time is variable and can be about 15 minutes for small pieces or 20 minutes for a large pastry.
You can also use it for filled rustic pizzas.
Storage, Tips, and Variations
Storage: the already prepared but uncooked puff pastry can be kept in the refrigerator for a couple of days. Alternatively, it can be well preserved in the freezer. Therefore, it is suitable to be prepared a few days before an event.
Once cooked, the puff pastry can be stored for up to 15 days in an airtight container. Before reusing, it’s recommended to give it a quick pass in a hot oven for a few minutes to regain the lost crispness due to air exposure.
Substitutions: you can replace all-purpose flour with white spelt flour and also use margarine instead of butter to make a vegan quick puff pastry version.
