Know What’s In Your Pastry – Make Your Own.
Quick and Easy Puff Pastry Recipe
![](https://out-there.design/wp-content/uploads/2024/02/1.2-ingredients.jpg)
Interested in making your own Puff Pastry without a huge investment in time? This quick and easy Puff Pastry Recipe will give you a lovely confection for those times when you don’t want to invest a lot of time. This Quick and Easy Puff Pastry will give you a product that isn’t exactly Puff Pastry but is a decent, tasty, product.
For a more traditional puff pastry with noticable flakey layers, click here for our Classic Puff Pastry Recipe.
To compare the two recipes, click here.
Jump to RecipeIngredients
1 1/3 cup flour (166 grams)
2 tsp sugar
3/4 tsp salt
1 1/2 sticks of cold (refrigerated) unsalted butter (3/4 cup)
5-10 Tablespoons ice cold water.
Pinch the butter between your fingers until the butter consists of small flour covered balls.
Instructions:
20 to 25 minutes before making dough:
Cut the butter into half inch cubes, place in the refrigerator until you are ready to use.
Place ice cubes in 2 cups of water (you will measure when you use the water).
At assembley time;
Measure flour, salt and sugar into a bowl, mix with fork or whisk
Add cold water to dough, a tablespoon at a time, stirring with a fork, until you create a shaggy dough. The exact amount depends on the humidity of your work area and how much your butter has melted. Start with 3 tablespoons of water then slowly add more water, a tablespoon at a time, until the dough is a shaggy mixture (see pictures and video)
Gently knead dough into a ball (knead only until a ball is created, do not wait for a smooth dough).
Pour butter cubes into flour/salt/sugar mixture. Use one of the following methods to combine:
- 1) Place in food processor bowl and pulse until butter consists of little flour covered balls
- 2) Use a traditional wire pastPour butter cubes into flour/salt/sugar mixture. Use one of the following methods to combine:ry blender to combine the butter and flour mixture until the butter consists of small flour covered balls.
- 3) Pinch the butter between your fingers until the butter consists of small flour covered balls. (see video above).
Using a fork, add cold water to dough, a tablespoon at a time till you create a shaggy dough. The exact amount depends on the humidity of your work area and how much your butter has melted. Start with 3 tablespoons then slowly add more, a tablespoon at a time until is a shaggy mixture (see pictures and video)
Gently knead dough into a ball (knead only until a ball is created, do not wait for a smooth dough).
Pat the dough into a square that’s approximately 1 inch deep. Cover with clear wrap and refrigerate for at least an hour.
Don’t overwork the dough while shaping it. You should still see butter streaks in the dough.
![](https://out-there.design/wp-content/uploads/2024/02/IMG_9521.jpg)
Roll the dough to about 3/8″ thick.
Lift an edge on one of the short sides of the rectangle. Fold it over so the folded side covers about a third of the rectangle.
Lift the opposite edge and fold to cover the rectangle (see video)
Lift one of the unfolded sides and fold it so it covers 1/3 of the rectangle.
Fold the final 4th side over the rectangle.
Roll the rectangle out so it’s approximately 6″ x 9″ again.
Repeat the folding instructions and place the folded dough in the refrigerator for 15 to 30 minutes. (You have now gone through the folding process 2 times.)
Repeat the instructions above twice more so you will have folded your dough 6 times total.
If the room is cool, you can probably do 2 fold and rolls between refrigerator rests.
After the dough has been folded 6 times total, you’re ready to use your Puff pastry dough.
![](https://out-there.design/wp-content/uploads/2024/02/1.2-ingredients-300x300.jpg)
Quick and Easy Puff Pastry Recipe
Ingredients
- 1 1/3 cup flour 166 grams
- 2 tsp sugar
- 3/4 tsp salt
- 1 1/2 sticks of cold refrigerated unsalted butter (3/4 cup)
- 5-10 Tablespoons ice cold water.
Instructions
- 20 to 25 minutes before making dough:
- Cut the butter into half inch cubes, place in refrigerator until you are ready to use.
- Place ice cubes in 2 cups of water (you will measure as you pull water out of this).
- At assembley time;
- Measure flour, salt and sugar into a bowl, mix with fork or whisk.
- Pour butter cubes into flour/salt/sugar mixture. Use one of the following methods to combine:
- Place in food processor bowl and pulse until butter consists of little flour covered balls
- Use a traditional wire pastry blender to combine the butter and flour mixture until the butter consists of small flour covered balls.
- Pinch the butter between your fingers until the butter consists of small flour covered balls (see video)
- Add cold water to dough, a tablespoon at a time, stirring with a fork until you create a shaggy dough. The exact amount depends on the humidity of your work area and how much your butter has melted. Start with 3 tablespoons of water, then slowly add more, a tablespoon at a time, until the dough forms a shaggy mixture (see pictures and video).
- Gently knead dough into a ball (knead only until a ball is created, do not wait for a smooth dough).
- Pat the dough into a square that’s approximately 1 inch deep. Refrigerate for at least an hour. Don’t overwork the dough while rolling. You should still see butter streaks in the dough.
- Remove the dough from the refrigerator and roll it about 3/8″ thick.
- Lift an edge on one of the short sides of the rectangle. Fold it over so the folded side covers about a third of the rectangle.
- Lift the opposite edge and fold to cover the rectangle (see video).
- Lift one of the unfolded sides and fold it so it covers 1/3 of the rectangle.
- Fold the final 4th side over the rectangle.
- Roll the rectangle out so it’s approximately 6″ x 9″ again.
- Repeat the folding/rolling instructions and place the folded dough in the refrigerator for 15 to 30 minutes.
- Repeat this so the dough goes through the folding process 6 times. If the room is cool, you can probably do 2 fold and rolls between refrigerator rests.
- After the dough has been folded 6 times total, you’re ready to use your Puff pastry dough.
- Place dough in the refrigerator for 1 hour to 24 hours. (You can also freeze the dough at this point).
- When ready to use, roll the dough out
Video
2 responses to “Know What’s In Your Pastry – Make Your Own.”
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[…] a less traditional puff pastry, a little less flaky but much faster to make, click here for our Quick and Easy Puff Pastry […]
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[…] Puff Pastry, Type 1– the Quick Make Method. Mix the cooled butter into a flour mixture, leaving pebble-sized blobs of butter intact, similar to making a pie crust. Roll out the dough, fold it over a few times and voila, puff pastry (or something like it). Go to the Quick PUff Pastry Recipe […]
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