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Quick Puff Pastry

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Source: Cooking at a Glance - Pies & Pastries

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Ratings: 2

Reviews: 2 See Reviews

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Active Time:  30 Minutes
Total Time:  1 Hour 10 Minutes
Yield:  Makes two 1 1/3-pound portions

In the oven, moisture-rich Quick Puff Pastry inflates into crisp shells with tender interiors. Whether formed into large or small rounds or into elongated eclairs, they become perfect edible containers for confectioner's custard, whipped cream, mousse, or savory fillings.

RECIPE INGREDIENTS

4 cups all-purpose flour

1 teaspoon salt

2 cups cold butter (1 pound)

1 1/4 cups ice water

Other necessary recipes:
Cream Puff Pastry

DIRECTIONS

In a large mixing bowl stir together flour and salt. Cut the cold butter into 1/2-inch-thick slices (not cubes). Add the butter slices to the flour mixture; toss till butter slices are coated with the flour mixture and are separated. Pour ice water over the flour mixture. Using a spoon, quickly mix (butter will remain in large pieces and flour will not be completely moistened).

Turn dough out onto a lightly floured surface. Knead dough 10 times by pressing and pushing dough together to form a rough-looking ball. Shape dough into a rectangle (dough still will have some dry-looking areas). Make the corners as square as possible. Slightly flatten dough.

Working on a well-floured surface, roll the dough into an 18x15-inch rectangle. Fold crosswise into thirds to form a 15x6-inch rectangle. Give dough a quarter turn, then fold crosswise into thirds to form a 5x6-inch rectangle and to create 9 layers. Repeat the rolling, folding, turning, and folding process once more, forming a 5x4-inch rectangle. Wrap dough with plastic wrap. Chill for 20 minutes. Repeat the rolling and folding process 2 more times. Before using, chill dough for 20 minutes more. To use dough in a recipe, cut in half crosswise with a sharp knife.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes two 1 1/3-pound portions

Calories:

254

Fat. Total:

19g

Fiber:

Carbohydrates, Total:

19g

Sodium:

119mg

% Cal. from Fat:

67%

Cholesterol:

50mg

Protein:

Spotlight Recipe Review

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Rating:

by: M

Reviewed: 05/25/2009

Flaky and easy

See all of M's reviews »

I wanted to make turnovers and wanted something quicker than the traditional 2-day puff pastry recipe, and this one fit the bill. The pastry came out flaky and delicious. It makes more of a flaky than tender type of pastry. It worked great for my turnovers.

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