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Quick Puff Pastry Dough Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/quick-puff-pastry-dough-recipe/