No Spam Recipes

Quick Puff Pastry

Quick Puff Pastry — a dough recipe, 3 ingredients.

Dough

contains glutencontains dairy

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 460 g butter, divided into four equal portions
  • 460 g all-purpose flour
  • Cold water (enough to form a dough)
Make it lactose-friendly
  • 460 g butter, divided into four equal portions → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Sift the flour into a bowl.
  2. Cut one portion of butter into the flour until it becomes crumbly.
  3. Add cold water, as needed, to make a dough.
  4. Lightly dust kneading board and rolling pin with flour. Roll dough until it is approximately 0.5 cm thick.
  5. Cut (smear) another portion of butter into the pastry. Fold pastry into quarters. Roll pastry back to 0.5 cm thickness. Repeat this step until there is no butter left.
  6. Draw a sheet of plastic food wrap large enough to cover one side of the flattened pastry. Invert the kneading board.
  7. Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape.
  8. Store in refrigerator until needed for use. Keeps well for a week or 6 months in freezer.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0