Quick Puff Pastry Dough Recipe

Introduction

This quick puff pastry dough is a simple and efficient way to create the flaky, buttery layers of traditional puff pastry without the long wait. With just a few ingredients and some easy steps, you can have versatile dough ready for savory or sweet recipes.

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 250 g unsalted butter (frozen)
• 2/3 cup ice cold water

Instructions

1. Step 1: Sift the flour and salt together into a large bowl using a fine mesh sieve or flour sifter. Place the bowl in the refrigerator for about 15 minutes to chill.
2. Step 2: Grate the frozen butter directly into the chilled flour mixture, mixing occasionally to prevent clumps and ensure even distribution.
3. Step 3: Make a well in the center of the bowl and pour in the ice cold water. Mix gently until a firm, rough dough forms.
4. Step 4: Wrap the dough tightly in plastic wrap and refrigerate it for 30 minutes to rest.
5. Step 5: On a lightly floured surface, roll the dough out gently while kneading it into a smooth rectangle. Keep the edges straight and maintain a marbled effect from the butter streaks without overworking them.
6. Step 6: Fold the top third of the dough down to the center, then fold the bottom third up over it. Repeat the same folding process with the sides.
7. Step 7: Roll the dough out again to about three times its length, forming a rectangle roughly 1/4 inch thick.
8. Step 8: Place parchment paper over the dough, folding it over the top and bottom edges, then wrap everything in plastic wrap. Chill in the refrigerator for about an hour before using as desired.

Tips & Variations

• Keep all ingredients, especially the butter and water, as cold as possible to maintain distinct layers for flakiness.
• For extra flavor, you can add a tablespoon of vinegar or lemon juice to the cold water to help tenderize the dough.
• Use this dough as a base for both savory pies and sweet pastries, simply adjust fillings accordingly.

Storage

Store the wrapped puff pastry dough in the refrigerator for up to 2 days. For longer storage, freeze it tightly wrapped for up to one month. Thaw overnight in the fridge before rolling out and using. When reheating baked goods made with this dough, warm gently to preserve the flaky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this puff pastry dough ahead of time?

Yes, you can prepare the dough ahead and keep it refrigerated for a day or frozen for up to a month. Just thaw it properly before use.

Why is it important to keep the butter cold?

Cold butter prevents it from melting into the flour, helping to create the layers that give puff pastry its characteristic flakiness and texture.

Quick Puff Pastry Dough Recipe

Print Recipe

★★★★★

4.5 from 61 reviews

This Quick Puff Pastry Dough recipe offers a simplified method to create classic flaky puff pastry using basic ingredients and no special equipment. The process involves sifting flour and salt, grating frozen butter to maintain coldness, then mixing with icy water to form a textured dough which is folded and rolled multiple times to create layers. The dough requires refrigeration between steps to ensure the butter stays cold, resulting in a light, buttery puff pastry perfect for savory or sweet applications.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 50 minutes
• Yield: 1 batch of puff pastry dough (approximately enough for a 9x13 inch baking sheet) 1x
• Category: Baking
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp salt

Wet Ingredients

• 2/3 cup ice cold water

Fat

• 250 g unsalted butter (frozen)

Instructions

1. Prepare Ingredients: Gather all ingredients ensuring the butter is frozen and the water is ice cold to maximize flakiness.
2. Sift & Grate: Sift the flour and salt together using a fine mesh sieve into a large bowl. Refrigerate this mixture for about 15 minutes to keep it cool. Grate the frozen butter directly into the chilled flour mixture, stirring occasionally to keep the butter from clumping.
3. Mix Dough: Create a well in the center of the flour and butter mixture and pour in the ice cold water. Mix gently until a firm, rough dough forms, being careful not to overwork to maintain visible butter streaks.
4. Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to relax gluten and keep butter cold for lamination.
5. Roll & Knead: On a lightly floured surface, gently roll and knead the dough into a smooth rectangle with straight edges. Avoid overworking the dough to retain the marbled pattern from butter streaks.
6. Fold & Roll: Fold the top third of the dough down to the center, then fold the bottom third up over that. Next, fold in the sides similarly to create several layers. Roll the dough out again to about three times its length into a rectangle roughly 1/4 inch thick.
7. Chill & Store: Place parchment paper over the dough, folding it over the top and bottom. Wrap tightly in plastic wrap and refrigerate for about one hour to set the layers before use.
8. Ready to Use: The puff pastry dough is now ready to be rolled out and used for your favorite recipes requiring flaky, buttery layers.

Notes

• Ensure the butter remains frozen until grated and the water remains ice cold to achieve optimal flakiness.
• Do not overmix or overknead the dough to preserve the marbled butter streaks that create layers.
• Resting the dough in the refrigerator between steps is crucial to relax gluten and keep the butter solid.
• This puff pastry dough can be stored wrapped in plastic in the refrigerator for up to 2 days or frozen for up to 1 month.
• Before baking with this dough, ensure it is rolled out evenly for consistent puff and texture.

Keywords: quick puff pastry, puff pastry dough, homemade puff pastry, easy puff pastry, flaky pastry, baking dough