Quick Puff Pastry

This is a base recipe for quick puff pastry, also known as rough puff, easy puff, or blitz puff pastry. The dough resembles traditional puff pastry in its flakiness and layers once baked, however it does not puff quite as high as traditional puff pastry. This dough works very well for shaped pastries such as pinwheels and hand pies, pastries such as napoleons, as well as a pie crust or galette crust.

📝 Ingredients

• 240 grams (2 cups) all-purpose flour
• 1/2 teaspoon salt
• 225 grams (1 cup, 2 sticks) unsalted butter, cold and cubed
• 120 - 140 milliliters (8-10 tablespoons) water, ice cold

👨‍🍳 Instructions

1. 1In a large mixing bowl whisk together the...: In a large mixing bowl whisk together the flour (240 grams / 2 cups) and salt (½ teaspoon).
2. 2Add the cold cubed butter (225 grams /...: Add the cold cubed butter (225 grams / 1 cup) to the bowl and toss it throughout the flour.
3. 3Press down on each piece of butter with...: Press down on each piece of butter with your fingertips until each one is flattened out. Do not work the butter in as much as you would do with a pie crust. Keep the pieces very large, just flatten them. (see step-by-step pictures in the post).
4. 4When all of the butter has been flattened...: When all of the butter has been flattened start adding the ice-cold water a few tablespoons at a time and use your hands to toss the water throughout the mixture. Keep adding the water until most of the flour is moistened and the mixture starts forming large clumps.
5. 5Press the dough together on the counter into...: Press the dough together on the counter into a rectangular shape and then wrap in plastic wrap. Place in the refrigerator to chill for at least 30 minutes and up to 2 days.
6. 6After the dough has chilled, flour a work...: After the dough has chilled, flour a work surface and roll the dough out into a skinny rectangle about ½- centimeter or ¼-inch thick.
7. 7Fold the dough over itself in thirds and...: Fold the dough over itself in thirds and then rotate the dough 90 degrees to the left. Roll out and fold the dough 3 more times (for a total of 4), always rotating 90 degrees in the same direction between each fold.
8. 8Wrap the dough in plastic wrap and refrigerate...: Wrap the dough in plastic wrap and refrigerate before using it. Ideally, 1 hour is best before rolling it out. The dough can be refrigerated for a total of 48 hours between this chilling time and the first.
9. 9This dough can be wrapped well in plastic...: This dough can be wrapped well in plastic wrap and frozen for up to 2 months. Let thaw in the refrigerator overnight before using.