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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.
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 cups cold butter (1 pound)
- 1 1/4 cups ice water
Companion recipe: Cream Puff Pastry
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 18 x 15-inch rectangle. Fold crosswise into thirds to form a 15 x 6-inch rectangle. Give dough a quarter turn, then fold crosswise into thirds to form a 5 x 6-inch rectangle and to create 9 layers. Repeat the rolling, folding, turning and folding process once more, forming a 5 x 4-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.
nutrition information per serving
254 calories; 19g total fat; 50mg cholesterol; 119mg sodium; 19g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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