Cookbook:Quick Puff Pastry

Quick Puff Pastry
Category	Dough recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Flaky pastry is also known as "Quick Puff Pastry".

Ingredients

• 460 g butter, divided into four equal portions
• 460 g all-purpose flour

Procedure

1. Sift the flour into a bowl.
2. Cut one portion of butter into the flour until it becomes crumbly.
3. Add cold water, as needed, to make a dough.
4. Lightly dust kneading board and rolling pin with flour. Roll dough until it is approximately 0.5 cm thick.
5. Cut (smear) another portion of butter into the pastry. Fold pastry into quarters. Roll pastry back to 0.5 cm thickness. Repeat this step until there is no butter left.
6. Draw a sheet of plastic food wrap large enough to cover one side of the flattened pastry. Invert the kneading board.
7. Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape.
8. Store in refrigerator until needed for use. Keeps well for a week or 6 months in freezer.