Quick Puff Pastry

Do you have a food processor?  If so, you never have to buy puff pastry again!  This recipe takes 3 minutes to put together.  Yeah, 3 minutes.  The hardest part is rolling out the dough.  I’ve used this recipe to make Portuguese Custard Tarts (Pasteis de Nata), Sausage Rolls, Salmon en Croute, BBQ Pork Tarts, and Quiches, it’s so versatile.  It’s literally the scrumptious blank canvas to put whatever it is you want to make.

Whenever I make this, I make multiple batches one at a time (you don’t want to crowd your food processor).  But you don’t need to wash the food processor between batches.  So make a batch, roll it out, fold it, wrap it, and make the next batch.

I got this from a YouTube video that was probably a recording of a Martha Stewart show.  Just search for Quick Puff Pastry and find the grainy video of Martha.

Print Recipe

Quick Puff Pastry

Seriously, never buy puff pastry again. Takes 3 minutes to make, 1 hour to refrigerate before you. The flavor it MUCH better than any you can buy. Make several batches and stick them in your fridge or freezer to use when you need.

Prep Time3 minutes mins

Refrigerate30 minutes mins

Total Time33 minutes mins

Course: Dessert, Main Course, Side Dish

Cuisine: American, French

Servings: 1 dough

Equipment

• Food Processor

Ingredients

• ¼ cup unsalted butter cut to cube, chilled
• 2 cups all-purpose flour
• ¾ teaspoon salt
• 1 cup unsalted butter cut to cube, chilled
• ⅔ cup cold water (160ml)

Instructions

• Cut butter into 1cm cubes, chill until hard
• In food processor, pulse ¼ cup butter, 2 cups flour, ¾ tsp salt, until resembles coarse sand
• Add 1 cup cold butter, pulse 3 times
• Add ⅓ cup (80ml) cold water, pulse twice
• Add ⅓ cup *80ml) cold water, pulse twice
• Pour onto floured surface, press dough into a long sausage
• Flatten with rolling pin into a large rectangle, add flour to avoid sticking
• Fold into thirds lengthwise, roll from one end, flatten
• Wrap and refrigerate for an hour

Notes

Brush a mixture of 1 egg yolk  and 1 tsp of water onto puff pastry before baking for that professional bakery shine.  For added flavor and oomph, brush melted butter after it's been baked. 

In general, bake at 400F for about 20-30 minutes.  The pastry should be cold before going it, and it will achieve the biggest puff.