Quick puff pastry

  • Yield:1 puff pastry
  • Time:
    15 mins show details

This puff pastry is ideal when you don't want to or don't have time to commit to the full puff pastry process. It is very simple. Mix the ingredients together, perform the folds and (if your kitchen is not too warm) roll the dough without any resting times in between !

You can use it for savory dishes and desserts. Although the layers aren't as nice as with a classical puff pastry recipe, the result is still very crispy and flaky. For an even crispier and flakier result, you could maybe add more butter or perform more folds ? Haven't tried either of these though.

The recipe yields enough puff pastry for a pie dish of 25 to 30 cm diameter, and less than 5 cm in height.

For pictures of the steps, you can have a look at this blog article : cnz.to/vf/recettes/tartes...

Tags: baked goods

Ingredients

  • 250 grams
    flour
  • 150 grams
    butter, very cold
  • 15 centiliters
    water, very cold
  • ¼ teaspoon
    salt
  • 2 tablespoons
    sugar, if used in a sweet recipe optional
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Equipment

  • rolling pin
  • mixing bowl

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Preparation

  1. 5 mins

    Cut the butter into chunks of approximately 1x1 cm. It is important that the butter is very cold.

  2. 3 mins

    Put the chunks of butter in the flour and roughly mix the two until part of the butter is incorporated but you still have chunks of butter (approximately the size of a pea).

  3. 5 mins

    Add the very cold water little by little and knead until the dough forms a ball. You might need a different quantity of water than the one prescribed here. The dough won't be soft and there will still be large chunks of butter. That is normal and what we are looking for.

  4. 2 mins

    Roll the dough into a rectangle of ratio 1:3. Perform your first fold as indicated in the picture below.

  5. A simple 3-layer fold.

    A simple 3-layer fold.

  6. Rotate the dough with an angle of 90°. Roll out the dough and perform a second 3-layer fold. This makes a total of 9 layers. I find the result crispy enough to my taste but you could perform additional folds if you wish to have more layers (but be aware that the final result won't necessarily be crisipier or flakier with more folds).

  7. Film the dough and let it rest in the fridge for a minimum of an hour before using it.

Notes

If the butter gets too sticky when performing the folds, film the dough and let it rest in the fridge for about 30 minutes.

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