Quick Puff Pastry Dough Recipe

Introduction

This quick puff pastry dough recipe is a simple and efficient way to create a flaky, buttery pastry at home without the usual long resting times. Perfect for both sweet and savory dishes, it comes together with minimal ingredients and straightforward steps.

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 the mixture.
2. Step 2: Grate the frozen butter directly into the chilled flour mixture, stirring occasionally to prevent the butter from clumping together.
3. Step 3: Make a well in the center of the bowl and pour in the ice cold water. Mix the ingredients until you form a firm, rough dough.
4. Step 4: Wrap the dough tightly with plastic wrap and refrigerate for 30 minutes to rest and chill.
5. Step 5: Lightly flour your work surface, then roll out the dough gently into a smooth rectangle. Aim for straight, even edges without overworking—the dough should display a marbled effect from the butter.
6. Step 6: Fold the top third of the dough down to the center, then fold the bottom third up over it. Repeat the process by folding in the sides, creating layers.
7. Step 7: Roll the dough out again to about three times its length, keeping it rectangular and roughly 1/4 inch thick.
8. Step 8: Cover the dough with parchment paper, folding it over the top and bottom. Wrap it again with plastic wrap and chill in the refrigerator for about one hour before use.

Tips & Variations

• Using frozen butter and ice cold water is key to achieving the flaky layers typical of puff pastry.
• To add flavor, try incorporating a teaspoon of sugar for sweet pastries or herbs like thyme for savory versions.
• If you prefer a quicker process, you can shortcut by freezing the dough after the first roll and fold, then using it after an hour.

Storage

Store the wrapped dough in the refrigerator for up to 2 days before using. For longer storage, freeze the dough wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator before rolling and baking. When reheating baked pastries, warm them in an oven at 350°F (175°C) to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the recipe to avoid making the pastry too salty.

Do I need to rest the dough between folds?

Resting helps keep the butter cold and the dough relaxed, which creates better layers. While this recipe is quicker, chilling after folding is recommended for best results.

Quick Puff Pastry Dough Recipe

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★★★★★

4.6 from 115 reviews

This Quick Puff Pastry Dough recipe offers a streamlined method to create flaky, buttery pastry dough at home using simple ingredients. Designed to be quicker than traditional puff pastry techniques, this dough can be used for a variety of savory or sweet dishes, maintaining the characteristic layered, marbled texture thanks to the grated frozen butter and careful folding process.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 45 minutes
• Yield: Makes dough sufficient for approximately one 9×13 inch puff pastry sheet
• Category: Dough
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp salt

Wet Ingredients

• 250 g unsalted butter (frozen)
• 2/3 cup ice cold water

Instructions

1. Prepare Ingredients: Gather all ingredients making sure the butter is thoroughly frozen and the water is ice cold to ensure proper layering in the dough.
2. Sift Flour and Salt: Using a fine mesh sieve, sift the flour and salt into a large mixing bowl, then place the bowl in the refrigerator for about 15 minutes to keep the mixture cold.
3. Grate Butter Into Flour: Grate the frozen butter directly into the chilled flour mixture. Stir occasionally to prevent the butter from clumping together, maintaining small pieces for the distinctive flaky layers.
4. Add Water and Mix: Create a well in the center of the bowl and pour the ice cold water into it. Mix the ingredients gently until a firm, rough dough forms without overworking it.
5. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate it for 30 minutes to relax the gluten and keep the butter cold.
6. Roll and Shape: Lightly flour a work surface and roll the dough out gently into a smooth rectangular shape, maintaining straight edges. Avoid over-kneading to preserve visible butter streaks in the dough.
7. Fold the Dough: Fold the dough by bringing the top third down to the center and then folding the bottom third up over it. Repeat the same folding technique with the sides to create multiple layers.
8. Roll Out Again: Roll the folded dough out to three times its previous length into a rectangle about 1/4 inch thick.
9. Wrap and Chill: Place parchment paper over the dough and fold it over the top and bottom. Wrap the entire dough tightly in plastic wrap and chill in the refrigerator for about one hour before use.
10. Ready for Use: Once chilled, the quick puff pastry dough can be rolled out and used in recipes requiring flaky, buttery puff pastry layers.

Notes

• Keeping butter and dough cold is essential to create the flaky layers characteristic of puff pastry.
• Do not overwork the dough to maintain the marbled effect from the butter streaks.
• This dough can be used for both sweet and savory pastries.
• If the dough becomes too warm or sticky, chill it again before continuing to roll and fold.
• Use parchment paper during folding and chilling to prevent sticking.

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