Quick Puff Pastry Dough
User Reviews
4.8
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Prep Time
10 mins
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Total Time
10 mins
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Servings
1 Units
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Calories
2702 kcal
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Course
Baked Goods
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Cuisine
European
Quick Puff Pastry Dough
Description
The Quick Puff Pastry Dough recipe provides a method to make a laminated dough starting with frozen unsalted butter grated directly into sifted flour and salt. The ice-cold water helps bind the mixture into a rough dough, which is wrapped and chilled. Rolling the dough out carefully into a rectangle followed by folding the dough preserves layers of butter within the dough, essential for puff pastry's flaky texture when baked. The minimal kneading ensures the butter remains in discrete layers rather than blending fully into the dough.
This dough is versatile for various pastries and should be rolled to approximately 1/4 inch thickness as a starting dimension. The recipe does not specify baking or filling steps, focusing strictly on dough preparation. Proper chilling before and between rolling steps helps maintain the structure and prevents butter from melting.
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 250 g butter frozen, unsalted
- 2/3 cup water ice cold
Instructions
- Prepare all ingredients for the puff pastry dough.
- Using a fine mesh sieve or flour sifter, sift the flour and salt into a large bowl and place it in a refrigerator for about 15 minutes. Next, grate the frozen butter into the flour, occasionally mixing it to prevent the butter from sticking.
- Make a well in the center of the bowl and pour in the ice cold water. Mix it until you have a firm, rough dough.
- Wrap the dough tightly with plastic wrap and leave in a refrigerator for 30 minutes.
- Roll the dough out onto a lightly floured work surface, kneading it gently to form into a smooth rectangle. Keep the edges straight and even and don’t overwork the butter streaks - the dough should have a marbled effect.
- Fold the top third down to the center, then the bottom third up and on top of it. Do the same with the sides. Roll the dough out again to three times the length and into a rectangular shape. The pastry dough should be about 1/4 inch thick. Place the parchment paper on top of the dough, folding it over the top and bottom of the dough. Wrap the dough with plastic wrap and let it chill in a refrigerator for about an hour. Use the dough to your heart's desire!
Notes
- Roll the dough to about 1/4 inch thickness for best layering.
- Keep the butter frozen and cold to maintain distinct layers in the dough.
- Do not overwork the dough to preserve the marbled butter streaks essential for puff pastry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Units
Amount Per Serving
Calories 2702 kcal
% Daily Value*
| Calories | 2702kcal | 135% |
| Carbohydrates | 190g | 63% |
| Protein | 27g | 54% |
| Fat | 205g | 315% |
| Saturated Fat | 128g | 640% |
| Cholesterol | 537mg | 179% |
| Sodium | 4123mg | 172% |
| Potassium | 327mg | 7% |
| Fiber | 6g | 24% |
| Vitamin A | 6250IU | 125% |
| Calcium | 98mg | 10% |
| Iron | 11.6mg | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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