Recipe for quick puff pastry ready in 5 minutes, crumbly, light, and without butter. The brisée pastry, also known as brisee, is a French dough known for its crumbliness. It becomes crispy and delicate when cooked.
Compared to puff pastry, it’s less fatty and more digestible, it’s genuine as it’s homemade with chosen ingredients and without preservatives, and it’s versatile. You can use it for savory dishes like rustic pies, for example my delicious broccoli and sausage pie, or for sweet preparations like tartlets, etc.
It’s my lifesaver in the kitchen when I have little in the pantry, and with the brisée pastry, I can prepare many savory dishes to clean out the fridge and save dinner.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Quick Puff Pastry Recipe
- 2 1/4 cups Type 1 flour
- 1/2 cup water
- 3/4 tsp fine salt
- 7 tbsp sunflower seed oil
- 1 tsp instant yeast for savory preparations
Tools
- 1 Bowl
- 1 Pastry Board
- 1 Rolling Pin
- 1 Wooden Spoon
- 1 Fork
- Plastic Wrap
- Food Bags
- Containers
Steps for Preparing the Quick Puff Pastry Recipe
To prepare the quick puff pastry, start by taking a bowl. Combine the dry ingredients: the flour and the instant yeast for savory preparations and the fine salt, and mix with a fork.
Gradually add the water and oil, stirring roughly with a wooden spoon and then pour onto a pastry board and knead with your hands, for a few minutes, until you get a smooth and homogeneous dough.
Wrap it in plastic wrap and let it rest for about half an hour in the fridge.
Roll out the dough, lightly floured, with a rolling pin, to a thickness of about 1/8 inch and fill as you like!
Storage
To store in the fridge wrap the brisée dough in plastic wrap or in an airtight container.
It can be stored for up to 2-3 days.
Before using it, let it sit for a few minutes at room temperature.
To freeze form a dough ball, wrap it well with plastic wrap and then in a freezer bag.
It can be stored for up to 2 months without losing its texture.
To use it, let it thaw in the fridge for a few hours or at room temperature.
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FAQ (Frequently Asked Questions)
Can I make it with all-purpose flour?
Yes, you can, but remember that Type 1 flour is less refined than all-purpose flour as it’s stone-ground and retains the grain’s properties.
Is it necessary to let it rest?
No, you can use it immediately since it’s made with oil and not butter. However, letting it rest makes it more crumbly.
