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15-Minute Puff Pastry

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

The real deal. In 15 minutes. Oh so flaky. Oh so easy.

Ingredients

  • 1 cup All-purpose Flour (1 Cup Or 125 Grams Weight) Plus Extra For Flouring Your Work Surface
  • ¼ teaspoons Salt
  • 10 Tablespoons European-style (high-fat) Unsalted Butter
  • ⅓ cups Ice Cold Water

Preparation

In a medium bowl, add the flour and salt. Stir to mix.

Next, cube the butter then add it into the flour bowl. Using a pastry blender or two knives, cut the butter into the dough. It will be very crumbly, and you’re done when the butter is in uniform pieces all about the size of peas.

Next, make a hole in the center of the dough and pour in all of the water. Using a fork, stir to combine the dough.

Flour a cutting board, and add the dough. Pat it into a rough square. You will still see chunks of butter and it will seem too dry, but do not add extra water. The dough will come together with each roll. Flour the rolling pin, and roll the dough out in front of you into a rectangle about 10″ long. No need to be too precise here.

Fold the bottom third of the dough over the middle of the dough. Fold the upper third of the dough on top of the middle too. Rotate the dough one-quarter turn, and repeat. Use additional flour as needed to prevent the dough from sticking. Roll out, fold, and turn the dough at least 6 or 7 times.

When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight. Dough may be frozen, too.

Roll out the dough on a floured surface and use for desired puff pastry use. Recipe makes 1 sheet of puff pastry.

Recipe slightly adapted from Clotilde Dusoulier at chocolateandzucchini.com.

7 Comments

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Hetal Vasavada on 7.8.2015

ooo this is smart! def need to give it a try! thanks for the recipe!

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Christine Mlinek on 4.16.2015

that looks easy enough for me!

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Lauren Irving on 1.23.2015

This sounds great! It definitely saves time. I wonder though if the butter gets too soft without refrigerating the dough between turns. I can’t wait to try it. Thanks!

Profile photo of DessertForTwo

DessertForTwo on 1.22.2015

Hi Jenelle! You can certainly use regular butter. Enjoy :)

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Jenelle Miller on 11.21.2014

thanks…. I may try it!

2 Reviews

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urszula on 9.5.2015

Recipe is really good!

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This Season's Table on 5.5.2015

This looks great! I am looking for an easy puff pastry to fill with seasonal veggies…I think I found it! Thanks for sharing ;)

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