Quick Puff Pastry

Are you in need of a quick and delicious pastry recipe? Look no further! Today, I'll be showing you my tried and tested method for making the Quick or Blitz Puff Pastry. This method was actually created for pastry competitions, where time is of the essence. Now, you may be familiar with the classic or inverted puff pastry making process, which requires a whopping 3 days to make. But if you're in a rush and still want that amazing flakiness and taste, then the quick puff pastry is the way to go. The main difference lies in how they are put together. In the classic puff pastry, you start with a sheet of dough which you wrap around a block of butter, similar to making a croissant dough. In the inverted puff pastry, it's the opposite: a butter-flour mixture called beurre manié is wrapped around the dough. On the other hand, with the quick puff pastry, you incorporate the butter right into the flour, just like when you make a pie dough. And the best part? You can make this pastry in less than 2 hours! Despite the shorter time frame, the taste and flakiness of the quick puff pastry match the quality of the inverted puff pastry. So, whether you're making sweet or savory dishes, this quick puff pastry is suitable for all recipes that call for classic or inverted puff pastry. To achieve the ultimate results, I recommend using European-style butter. Join me in the kitchen and let's create magic together with this quick puff pastry recipe!

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An stunning alternative to classic puff pastry

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What is European Style Butter?

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.

Vegan Puff Pastry?

Yes! If you want to make vegan puff pastry, use block margarine instead of butter—and it goes for regular butter, avoid the spreadable kind, as it has a higher water content and won’t give you the right texture. Note that margarine makes the dough easier to handle and can create a flakier texture, but it lacks the rich, buttery flavor.

Mixing Dry Ingredients With Butter

Cut butter into one inch/2.5cm cubes and keep refrigerated.
In the stand mixer fitted with the paddle attachment, mix dry ingredients for a few seconds. Add cold butter and mix for 30 seconds to create a coarse mixture. The brief mix ensures that while the butter is distributed, most chunks remain intact. These butter pieces are essential for creating layers during the folding steps.

Adding Water

Add cold water and mix until the dough just comes together. The aim is to have a dough that holds together yet still shows visible chunks of butter.

Forming and Chilling the Dough

Shape the dough into an 8×5-inch (20×13cm) slab and wrap it in plastic film. Chill for an hour to relaxe the gluten (making the dough easier to stretch) but also ensures the butter stays cold and firm. This is vital for the subsequent lamination process, where cold butter creates distinct layers as the dough is folded and rolled.

Laminating (5 Single Turn)

A “single turn” (often called a letter fold) involves rolling out the dough and then folding it in thirds, much like folding a letter. Flour dough and countertop generously during the first and second turn; it is indeed stickier to roll at the beginning. You want to brush off excess flour all along the folding process.

Single Turn

Roll the dough into a long rectangle (imagine dividing it into three equal sections).
Rotate the dough 90 degrees. Brush off excess flour.
Fold one-third (right) of the dough over the center.
Then fold the remaining third over, like a letter.
Repeat 3 more times (1+3). Wrap it and let it rest in the fridge for about 30 minutes. Resting the dough in the fridge relaxes the gluten and keeps the butter cold and firm. After the initial resting period, you perform the fifth and last single turn. Wrap and chill the laminated pastry for 30 minutes more.
Roll pastry into a 14X10-inch/35X28cm rectangle (the recipe is doubled here).
Divide each into 4 portions. Keep pastry refrigerated until ready to roll out.

Storage

The best way to store puff pastry is to freeze it first and vacuum seal – keep frozen for later use.
Or rolled each pastry portion into 3mm thick sheets. Overlap pastry sheets with parchment (like they are sold in grocery stores). Wrap and store them in the refrigerator for up to 4 days or freeze for up to 6 months. When you’re ready to use them, thaw the sheets in the refrigerator overnight before rolling or shaping further. Dust some flour to prevent dough from sticking.

Baking

Preheat your fan oven to 350ºF/180°C. After 10 mins baking and when the dough begins to puff up, top it with parchment and a cooling rack. Bake puff pastry sheet or disk for 25 minutes more.
Let cool and cut pastry into desired sizes.

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