Fast Puff Pastry Recipes

HOW TO MAKE EASY PUFF PASTRY RECIPE

Steps:

• Place your butter in the freezer for a minimum of 2 hours, but preferably overnight.
• In a jug, mix together your water and lemon juice and set aside.
• In a large bowl mix together the flour and salt. Now I'm going to sound like a home economics book, but you need everything to be cold to yield great pastry, so feel free to put the bowl of flour in the fridge to chill.
• On the larger side of a grater, grate the frozen butter directly into the flour mix. Stir the butter into the flour in with a knife. Frozen butter is my secret ingredient. The colder the butter the flakier the pastry. So remember, this is a shortcut shortcrust pastry, so we aren't folding and doing that whole process. I'm all for process, but if you get a great result with less work, then I'm all for that too.
• Add in the liquid, holding a little back just in case you don't need it all. Using your hand, bring your pastry together gently. You want to add just enough water to bring the pastry together. Too much water will not yield you a flakey dough.
• Bring the dough together to form a ball. Wrap in cling film and place in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze it to use at a later day.
• Note: Once you put the pastry in the fridge and it relaxes it will get a little wetter so factor that in.
• To use your pastry: Follow the instructions required by the recipe you are making. Always bake in a HOT oven for best results.

QUICK PUFF PASTRY RECIPE - ROUGH PUFF PASTRY

Steps:

• Mix salt and flour and place in a bowl. Cut butter into ⅓-inch cubes, place in a bowl.
• Chill bowls of flour and butter for 10 - 15 minutes in the freezer.
• Separate the chunks of butter with your fingertips- work quickly, and place it in the bowl of flour.
• Once all of the butter is in the bowl with the flour and salt, take a butter knife and coat the butter with the flour, and throw in a little chopping action! Not too much chopping, just so every piece of butter is coated.
• Dump the contents of your bowl onto your work surface. Preferably a marble board or metal counter (you can even use a chilled baking sheet), but use whatever clean work surface you have. Just keep in mind you'll need a lot of flour and you will need to work very quickly.
• Form the pile of flour and butter into a well.
• Pour in a few tablespoons of the ice water at first. Mix with your fingertips.
• You can test the mixture by gently squeezing a small handful. When it has the proper texture, it will hold together without crumbling apart.
• If it doesn't come together, dribble in a few tablespoons more of the ice water until everything forms into a dough. Remember to work quickly and to use your fingertips! You don't want tough pastry! (Note: Depending on the brand of flour you are using and the weather conditions, you will not need all of the water called for in this recipe- I ended up using about 9 tablespoons of water.)
• Knead the dough for 30 seconds.
• Form the dough into a square. This is when you may want to wrap the square of dough in plastic wrap, and place it in the refrigerator for about ½ hour (until firm), but depending on how hot and humid it is in your kitchen, you may not need to.
• After the dough is formed into a square, roll it out into a 15-by-8-inch rectangle. Fold the short ends over the middle (like a letter) to make three layers. This is the first turn.
• Give the dough a quarter turn and roll away from you into another 15-by-8-inch rectangle. Fold the short ends over the middle to make 3 layers. This is the second turn. Wrap the dough in plastic wrap; refrigerate for 30 minutes or place the dough into the freezer for 15-20 minutes (again, if it's not too hot in your kitchen and you are working quickly- you can skip the refrigeration step and immediately go to the next 2 turns)
• Repeat the process for the steps of folding (and giving the dough ¼ turns) to create the third and fourth turns. Wrap the dough in plastic wrap. Refrigerate for at least 30 minutes before use (or up to 3 days).

QUICK & EASY HOMEMADE PUFF PASTRY

Steps:

• Using a food processor, fitted with the metal blade, add flour and salt to the bowl, then add 3/4 cup (170 grams) cold butter cut in cubes and pulse until butter is absorbed (about 10 to 12 one second pulses), then add the remaining cold butter (cubed) and pulse two or three times (no more) to combine, add the cold water and pulse four or five times just until the dough comes together to form a ball (really important not to over process).
• On a lightly floured surface place dough and knead lightly approximately 10 times. With a lightly floured rolling- pin (lightly flour the dough so it doesn't stick) roll into a rectangle approximately 12 x 18 inches (30 x 45 centimeters).
• Fold the dough like an envelope (see photos) then fold in half, wrap in plastic and refrigerate for 1 - 2 hours (I left mine in the fridge for two hours).
• Remove from the fridge and on a lightly floured surface, using a lightly floured rolling-pin roll the still folded dough (I cut the dough in two parts, refrigerate the unused dough until needed) into a rectangle (approximately 10 x 14 inches / 25 x 35 cm). I covered the dough with thin slices of cooked ham and sprinkled with shredded cheese.
• Roll up length wise as tight as possible and brush the edges with egg wash to seal. Wrap in plastic and refrigerate 20-30 minutes. Unwrap and slice with a sharp knife into 1/4 inch slices. Place on prepared cookie sheet, brush with the egg wash and sprinkle with more cheese, bake for approximately 15-20 minutes or until golden. Serve immediately.
• Roll the remaining dough into a large circle, make 8-10 triangles. Place 1-2 slices of pear on the large part of the triangle, top with some chopped walnuts and chocolate chips. Roll up from the large part, place on prepared cookie sheet, brush with egg wash, sprinkle with a little sugar and bake for approximately 15 minutes or until golden. Let cool then dust with powdered / icing sugar. Enjoy.
• In a small bowl mix together Parmesan cheese and chopped parsley, set aside. Roll (1/2 or 1/3) the dough into an 1/8" thick oval, sprinkle shredded cheese on the top half of oval, bring up the bottom half to cover the top, brush with the egg wash and sprinkle with parmesan cheese mixture, slice into 1/2 inch strips, twist and place on parchment paper lined cookie sheets. Bake for approximately 20 minutes or until golden. Eat warm. Enjoy!
• In a small bowl toss together, sliced apples, brown sugar and cinnamon.
• Roll out the dough into a large rectangle or square 1/8 " thick, then cut into 6-8 squares. Top each square with 2-3 apple slices, brush the edges of the square with egg mixture. Fold over and seal. Brush tops of pastry with the egg wash, sprinkle with sugar and bake for approximately 20 minutes or until golden. Drizzle with a little frosting if desired.
• In a small bowl beat together the egg and water.

EASY HOMEMADE PUFF PASTRY

Steps:

• Place the flour and salt in a large bowl and whisk to combine.
• Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat.
• Stir in the cold water until a thick dough forms.
• Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap.
• Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer.
• Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.
• Fold the dough in thirds, like a letter.
• Turn 90 degrees, roll and fold again.
• Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.*

QUICK PUFF PASTRY DOUGH

Steps:

• Prepare all ingredients for the puff pastry dough.
• Using a fine mesh sieve or flour sifter, sift the flour and salt into a large bowl and place it in a refrigerator for about 15 minutes. Next, grate the frozen butter into the flour, occasionally mixing it to prevent the butter from sticking.
• Make a well in the center of the bowl and pour in the ice cold water. Mix it until you have a firm, rough dough.
• Wrap the dough tightly with plastic wrap and leave in a refrigerator for 30 minutes.
• Roll the dough out onto a lightly floured work surface, kneading it gently to form into a smooth rectangle. Keep the edges straight and even and don't overwork the butter streaks - the dough should have a marbled effect.
• Fold the top third down to the center, then the bottom third up and on top of it. Do the same with the sides. Roll the dough out again to three times the length and into a rectangular shape. Place the parchment paper on top of the dough, folding it over the top and bottom of the dough. Wrap the dough with plastic wrap and let it chill in a refrigerator for about an hour. Use the dough to your heart's desire!

EASY ROUGH PUFF PASTRY

Steps:

• In a bowl, combine the flour, salt and the 60 g / 2.1 oz of butter. With your fingers quickly rub the butter into the flour.
• Add the lemon and water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough together.
• Add enough water to form a firm dough (that is not tacky or too wet).
• Knead the dough on a floured surface for about a minute, and leave it to rest for about 5 minutes (in the fridge).
• Roll the dough out into a long rectangle (about 6 - 7 inches wide, and 15 - 16 inches long).
• Sprinkle 100 g / 3.5 oz of grated butter on 2/3rds of the area of this rectangle.
• Fold over the portion without butter, towards the middle.
• Then fold over the other end, over the first fold. You completed one fold (while laminating butter).
• Turn the dough 90 degrees and roll it out to form another long rectangle (about 5 - 6 inches wide, and 15 - 16 inches long).
• Repeat with the rest of the butter and fold over, (completed 2nd fold with second lamination) and turn 90 degrees. Now you have incorporated all the butter in two folds.
• Complete 3 more folds so you have folded the dough about 5 times. You shouldn't need to refrigerate between folds, if you work quickly, HOWEVER if it's a hot day and the butter starts to seep through, keep the dough in the freezer for about 10 minutes to harden the butter and continue.
• After the fifth and final folding, wrap the dough in plastic wrap and store it in the fridge until needed.
• Let it rest for at least 2 hours before using. (I prefer to leave it longer, even overnight for best results.)
• If you're not using it right away, cut the dough in half, wrap individual pieces in plastic wrap and store in the freezer.

QUICK PUFF PASTRY

Steps:

• In a large mixing bowl whisk together the flour (240 grams / 2 cups) and salt (2 grams / ½ teaspoon).
• Add the cold cubed butter (225 grams / 8 ounces / 2 sticks) to the bowl and toss it throughout the flour.
• 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).
• 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.
• 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.
• 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.
• 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.
• 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.
• This dough can be wrapped well in plastic wrap and frozen for up to 2 months. Let thaw in the refrigerator overnight before using.

QUICK PUFF PASTRY

Steps:

• Mix the flour and salt in a large mixing bowl and add the chilled butter and use a pastry cutter or pastry scraper to cut the butter into the flour. (If you don't work in a cold environment, put the flour, salt and chilled butter in a freezer safe mixing bowl and keep in the freezer for 10-15 minutes before starting which will help the butter not to warm quickly when working. This step will also help to keep the work surface cold when you roll out the dough)
• Make a well in the center of the flour and pour in the ice cold water. Take the flour mixture from the sides and start to mix with pastry scraper. Don't use your hands as they can warm the butter easily. Use your hands quickly at the end to bring the dough together and shape it into a ball.
• Put the dough onto the work surface. Flour the work surface and the rolling pin so the dough doesn't stick to either. Roll out the dough into a 10 inch(25 cm)long rectangle. Add more flour as needed. Brush off the excess flour with a pastry brush. Fold the bottom one-third of the dough towards the center, and the top third over that. While folding, brush off the excess flour as needed.
• Give the dough a quarter turn, and make the same steps at least 3 more times up to 6 times.
• Wrap the dough in plastic film and refrigerate at least for 1 hour or freeze 20-30 minutes before using.

FAST PUFF PASTRY DOUGH

Steps:

• Freeze butter for 30 minutes.
• In the work bowl of a food processor, place flour and salt; pulse until combined.
• Cut frozen butter into cubes; add to flour mixture, and pulse until mixture is crumbly. With processor running, gradually add ½ cup (120 grams) ice water through food chute, processing just until mixture forms a ball.
• On a lightly floured surface, turn out dough. Shape into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes. Dough can be made up to 3 days in advance and frozen for up to 3 months.

20 EASY PUFF PASTRY APPETIZERS YOU'LL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a puff pastry appetizer in 30 minutes or less!

PUFF PASTRY BRAID

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
• Lay out the puff pastry on a lightly floured surface. Imagine the pastry has 3 equal sections. Add the hazelnut spread to the center section and, using a knife, cover the center section with the spread, leaving a 1/2-inch border at the top and bottom. Sprinkle the peanuts over the chocolate hazelnut spread.
• Using a sharp knife, cut the 2 outside sections into six 1-inch horizontal strips just to the center section.
• Fold the 1/2-inch borders at the top and bottom inwards, over the edges of the chocolate filling. Next, starting at one end, begin folding the pastry strips over the filling, alternating the sides to create a braid appearance. Put the braid on the parchment-lined sheet pan.
• Brush the pastry braid with the beaten egg and sprinkle with the sea salt. Bake until golden and cooked through, 28 to 30 minutes.
• While the pastry bakes, make the icing by whisking the powdered sugar, vanilla and milk in a bowl until smooth. Set aside.
• Allow the pastry to cool for 10 to 15 minutes. Drizzle over the icing, slice and serve.

QUICK PUFF PASTRY CINNAMON ROLLS

Steps:

• Heat oven to 400°F. Line a 9×13-inch baking dish with parchment paper and set aside.
• In a small bowl, combine the granulated white sugar, brown sugar, and cinnamon. Whisk until evenly combined and set aside.
• Lightly dust your work surface* with flour and unroll one sheet of puff pastry out so that it is in a single layer. Brush the sheet evenly with half of the melted butter. Sprinkle evenly with half of the cinnamon-sugar mixture, leaving an empty 1-cm border on the right side of the puff pastry.
• Beginning on the left side, gently roll the puff pastry vertically to the right side. Gently press the border to seal the roll. Using either a bread knife or piece of dental floss*, slice off about 1/2 inch from each end (since the ends are usually fairly uneven). Then cut the roll into 8 evenly-sized rolls and place them in the parchment-lined baking dish.
• Repeat Steps 3 and 4 with the second sheet of puff pastry and the remaining butter and cinnamon-sugar mixture.
• Immediately transfer the baking dish to the oven and bake for 20 to 25 minutes, until the rolls are lightly golden on top and have puffed up considerably. Transfer the baking dish to a wire cooling rack.
• Meanwhile, while the rolls are in the oven, whisk all of the frosting ingredients together in a small mixing bowl until smooth. Add milk if needed to thin the frosting out to your desired consistency.
• While the rolls are still warm, lightly spread or drizzle the frosting generously over the tops of the rolls. Serve warm and enjoy!

QUICKEST PUFF PASTRY

Steps:

• Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
• Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
• Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
• Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
• Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.