Quick Puff Pastry Dough


by: Cutie Chef

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 try to make quick puff pastry; the butter will melt and make it very hard to work. Also, keep in mind that when you startfolding over the dough it's going to look like you're trying to fold piles of gravel, but gradually almost miraculously it will come together and smooth out.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 1

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

how is this calculated?

Download Nutrition Facts Widget Code


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

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.

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.

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

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

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

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

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

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.

related recipes