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Quick Puff Pastry Dough

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Quick Puff Pastry Dough
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Quick Puff Pastry Dough

Added by: on Dec 8th, 2010
Quick puff pastry is great for preparations in which you need the flaky effect of puff pastry but don't need it to rise as dramatically as classic puff pastry. The advantage, of course, is that quick puff pastry can be made in less time. One caveat: If your kitchen is terribly hot, don't .. more >
Rating:
0
Prep Time:
20 min
Cook Time:
2 h 25 min
Ready In:
2 h 45 min

Servings

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Original Recipe Yield: 1 serving (1 1/2 pounds)
 

Ingredients:

  • 1 1/2 cups butter
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2/3 cup cold water
Nutrition Facts
Quick Puff Pastry Dough

Servings Per Recipe: 1

Amount Per Serving

Calories: 3351

  • Total Fat: 278.6 g
  •     Saturated Fat: 175.3 g
  •     Trans Fat: 11.2 g
  • Cholesterol: 732.1 mg
  • Sodium: 3630.8 mg
  • Total Carbs: 191 g
  •     Dietary Fiber: 6.8 g
  •     Sugars: 0.9 g
  • Protein: 28.7 g
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Directions:

Quick Puff Pastry Dough

1

Combine the flour and salt and stir in the water. Don't overwork the dough - it should look ragged.

Quick Puff Pastry Dough

2

Gently toss the butter with the dough. If the butter starts to soften, refrigerate the mixture for 15 minutes. Pull the dough together into a mound.

Quick Puff Pastry Dough

3

Flour the work surface, place the dough on top, and press on the dough or hammer it with the rolling pin to flatten it.

Quick Puff Pastry Dough

4

Keep hammering, pressing, rolling, and shaping the dough into a rectangle. Refrigerate as needed if it starts to soften.

Quick Puff Pastry Dough

5

Fold the 2 ends of the rectangle toward the middle so they meet in the center.

Quick Puff Pastry Dough

6

Fold the 2 ends together to form a small packet. This is the first double turn.

Quick Puff Pastry Dough

7

With the large single fold, like the spine of a book, on your left, roll the dough into a rectangle.

Quick Puff Pastry Dough

8

Fold in a packet the same way as before. This is the second double turn.

Quick Puff Pastry Dough

9

Mark the dough with 2 fingers to show it has had 2 double turns. Repeat the rolling and folding one more time for flaky pastry and two more times for pastry for which height of rise is important.

Cooks' note:
Cut the sticks of butter lengthwise into quarters. Slice the quarters crosswise into cubes and refrigerate. In a bowl or on a work surface, combine the flour and salt. Stir in the water with your fingers or a wooden spoon until the water disappears. Don't overwork the dough - it should look ragged.
Add the cold butter, form the mixture into a mound on a work surface, and pound it with a rolling pin until it is about 6 by 18 inches. Give the rolling pin a little twist at the instant it comes in contact with the dough while you’re pounding to keep the pieces of butter from sticking. If the butter starts to soften, refrigerate for 15 minutes.
Fold in the 2 ends of the rectangle so they meet in the center and fold again to form a packet with 4 layers of dough. The dough now has 1 double turn. If the dough felt elastic as you were rolling, refrigerate for 30 minutes, covered with plastic wrap, before continuing.
With the large single fold, like the spine of a book, on your left, roll the dough into a 6 by 18-inch rectangle. If at any point the butter starts to soften, melt, or stick to the work surface, refrigerate the dough for 20 minutes. Fold the rectangle as before, into 4 layers. This is the second double turn; mark the dough with 2 fingers to show it has had 2 double turns.
Refrigerate for at least 20 minutes. Repeat the rolling and folding once more for the third turn. If you need the pastry to puff rather than just be flaky, give it 1 more double turn. Refrigerate the dough, wrapped in
plastic wrap, for at least 1 hour before rolling out and baking.

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