Quick Puff Pastry
Course: baking
Cuisine: French
Keyword: blitz puff pastry, featured recipe, quick puff pastry
Prep Time: 25 minutes minutes
Total Time: 25 minutes minutes
Servings: 24
Calories: 558kcal
Cost: $8
An excellent alternative to classic puff pastry
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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
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/20X13 cm 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/45 cm 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