Quick Puff Pastry
Servings: 24
Calories: 558kcal
Cost: $8
An stunning alternative to classic puff pastry
Print Recipe
Equipment
- 1 Stand mixer
- 1 Baking tray
- 1 Dough scraper
- 1 Rolling Pin
Ingredients
Quick Puff Pastry
- 500 g All-purpose flour
- 500 g European style butter* 82% fat
- 40 g Powdered sugar
- 6 g Salt
- 180 g Cold water
Instructions
*European Butter
- When it comes to baking, using high-quality butter can truly make a difference in the taste and texture of your baked goods. European Butter, in particular, is known for its rich and creamy flavor, which can elevate any recipe to a whole new level. One key factor that sets European Butter apart is its high fat content, with a minimum of 82% fat. This high fat content contributes to its luxurious texture and mouthfeel, making it ideal for creating flaky pastries, tender cakes, and buttery cookies. When making dough, such as for croissants or puff pastry, using European Butter can result in a more delicate and crispy final product. The higher fat content helps create distinct layers in the dough, giving it that signature flakiness that is so prized in pastries. Beyond its practical benefits in baking, European Butter also imparts a delicious flavor that sets it apart from regular butter. Its rich and creamy taste can add depth and complexity to everything from simple toast to decadent desserts.
Mixing
- In a the stand mixer fitted with the paddle attachment, in the bowl gather the cold and cubed butter, flour, salt and sugar. Mix on low speed for 45 seconds. Add water and mix until it comes together. Do not over mix, chunks of butter must remain visible. Make a 8X5-inch/20X13cm slab and wrap it in plastic film; refrigerate for an hour to rest prior to laminate.
Laminating Process
- Flour countertop generously and roll out pastry into a 18-inch/45cm length rectangle. Fold in thirds like a letter and repeat this step 3 more times (use less flour as you go). Refrigerate pastry to rest for 30 min. Make the fifth and last turn/fold, wrap in plastic and refrigerate an hour or more prior to roll into sheets. Although resting time in the quick puff pastry making process is significantly reduced, relaxing or resting the dough reduces the elasticity of the dough making it easier to roll out.
Puff Pastry Sheets
- Roll out chilled dough into a ≈0.12 inch/3mm thick sheet. (For apple turnover, roll out pastry into 4 or 5mm thick sheets). Refrigerate or freeze puff pastry sheets until ready to use.
Nutrition
Serving: 100g | Calories: 558kcal
2 thoughts on “Quick Puff Pastry”
Bruno Chef, recipe indicates 82% of fat. Can you advise from where o how to get the fat please. I have no idea what do you mean. Thank you 😊 Viviana
Hello Viviana,
When it comes to baking, using high-quality butter can truly make a difference in the taste and texture of your baked goods. European Butter, in particular, is known for its rich and creamy flavor, which can elevate any recipe to a whole new level. One key factor that sets European Butter apart is its high fat content, with a minimum of 82% fat. This high fat content contributes to its luxurious texture and mouthfeel, making it ideal for creating flaky pastries, tender cakes, and buttery cookies. When making dough, such as for croissants or puff pastry, using European Butter can result in a more delicate and crispy final product. The higher fat content helps create distinct layers in the dough, giving it that signature flakiness that is so prized in pastries. Beyond its practical benefits in baking, European Butter also imparts a delicious flavor that sets it apart from regular butter 🌝