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.
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.