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Quick Puff Pastry
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Isn't it empowering to make something you've always bought? Let puff pastry be the next to join that list--it might take a little effort, but your flawless pot pies and pastries won't let you go back to the packaged kind. Also freezes well if you want to make an extra big batch.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 cups all-purpose flour, more as needed
1 1/2 teaspoon salt
1 pound unsalted butter, cold, cut in tablespoon sized pieces
3/4 cup cold water
directions
Combine the flour, salt, and butter in a bowl. Using a pastry cutter, cut the butter into crumbs.
Stir in the cold water slowly, adding just enough for the dough to come together. Do not overmix it.
Transfer the dough to a floured work surface. Roll the dough into a 9x12 rectangle. Add flour as needed to keep the dough from sticking.
Fold the dough in thirds then rotate it a quarter turn. Roll the dough out again into the rectangle shape. Again, fold it in thirds.
Wrap the dough tightly in plastic wrap and chill in the refrigerator for 1-2 hours.
Return the dough to the work surface and roll it out again into the rectangle and repeat the folding and rolling process one more time. Chill the puff pastry dough again for 1 hour before using.
recipe tips
Keep all ingredients and tools as cold as possible to maintain the dough's texture.
Handle the dough gently to avoid melting the butter with the heat of your hands.
Roll and fold the dough consistently to create even layers.
Use a sharp knife to cut the dough to prevent compressing the edges.
Bake the puff pastry in a hot oven for a crisp and golden finish.
Experiment with different fillings for sweet or savory pastries.
Allow the baked puff pastry to cool slightly before serving for the best texture.
Practice patience; good puff pastry takes time to develop its layers.
Use parchment paper when baking for easy removal and cleanup.
common recipe questions
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but omit or reduce the added salt to balance the flavors.
Why is it important to use cold butter and water?
Cold butter and water help maintain distinct layers of fat and dough, which are essential for the puff pastry's flakiness.
Can I mix the dough using a food processor?
Yes, you can use a food processor for the initial mixing, but be careful not to over-process the dough.
How thin should I roll the dough?
Roll the dough to about 1/4-inch thickness for the best layering.
Is it necessary to chill the dough between foldings?
Chilling the dough helps keep the butter firm and makes the dough easier to handle.
Can I freeze the puff pastry dough?
Yes, you can freeze it wrapped tightly in plastic wrap for up to 3 months.
How do I know when the dough is ready to use?
The dough is ready when it's smooth, pliable, and holds together without cracking.
What can I do if the dough becomes too sticky while rolling?
Dust the work surface and rolling pin with more flour to prevent sticking.
Can I add flavorings to the puff pastry dough?
Yes, you can add herbs or spices to the dough for flavored pastries.
nutrition data
Nutritional data has not been calculated yet.
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