The fastest puff pastry
Complexity: easily
Quantity: 670 gr.
Many people prefer to buy puff pastry because making it is a labor-intensive and time-consuming process. But with this recipe, you'll have puff pastry that's as good as the pros'. The dough is prepared in two stages. In the first stage, use a food processor. Pulse all the ingredients to keep the butter in small chunks—they're essential for flaky, crispy pastries. In the second stage, roll out the dough, fold it, and form it into a log. Roll out the log and let it set in the refrigerator. Then use the dough to make puff pastries, croissants, and any other delicious treats. You can freeze it.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 280 g chilled unsalted butter
- 0.5 cups of cold tap water
- 1 teaspoon of salt
- 2 cups unbleached premium flour (about 250 g)
We recommend
Cooking the dish according to the recipe:
- Cut 220g of butter into 0.5-1cm cubes, place them on a plate, and refrigerate while you prepare the remaining ingredients. Measure out the water and add the salt; stir until completely dissolved and set aside.
- Cut the remaining 60 g of butter into large cubes. Place the flour in the work bowl of a food processor fitted with a metal blade; add 4 tablespoons of butter and pulse on the pulse setting until the butter is absorbed, about 10-12 1-second pulses.
- Add the remaining butter and pulse 1-2 more times to distribute evenly. Add the water and pulse 3-4 times until the dough forms a rough ball. Do not overbeat.
- Flour a work surface and remove the dough from the bowl. Form the dough into a rough rectangle and place it between two pieces of plastic wrap. Press the dough with a rolling pin to flatten it, then roll it back and forth several times to form a 12 x 18-inch rectangle.
- Remove the plastic wrap and turn the dough out onto a floured work surface. Remove the second piece of plastic wrap. Fold the dough three times widthwise, folding the top third down and the bottom third up to form a 15 x 45 cm rectangle. Then roll the dough up along one of the short sides, keeping the edge underneath the dough.
- Form the dough into a square, wrap in plastic wrap and refrigerate for 1 hour or until firm.
Author of the recipe - Nick Malgieri is a renowned pastry chef and author, chairman of the Department of Education, and author of textbooks for restaurateurs.
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