Quickest Puff Pastry Recipes

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.

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!

QUICK PUFF PASTRY APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine apples, 3/4 cup sugar, raisins, walnuts, and cinnamon in a large bowl for the filling.
• Dust a flat work surface lightly with flour. Unroll puff pastry and sprinkle lightly with flour. Roll out slightly and mark into 3 equal sections. Spoon filling into the central section then fold over the section on the left and brush with egg. Fold the right section on top, just like a letter. Make shallow diagonal cuts in the top layer of the apple strudel. Brush with egg and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until apple studel is puffed up and golden, 25 to 30 minutes.

QUICK PUFF PASTRY

Steps:

• Mix flour and salt in a large, chilled stainless-steel bowl. Cut the butter into very thin pieces. Using a pastry blender, or working with your fingertips, cut butter into the flour until the butter is in small lumps, about 1/2 inch in diameter. (A food processor will not work for this pastry because it cuts the butter too finely.)
• Stir in the water, a little at a time, pressing the dough together. Turn dough out onto a well-floured board and roll it into a rough rectangle. The dough will be very crumbly. Fold into thirds and rotate it a quarter turn to the right. Roll into a large rectangle and fold into thirds again. This completes the first double turn. Remove excess flour with a wide brush. Wrap dough in plastic and chill for 30 minutes.
• Repeat this rolling and turning process twice more, chilling well between double turns. With each turn the dough will become smoother and easier to handle. This puff pastry, like the classic version, requires 6 turns (accomplished as 3 double turns) before it is complete.
• Store the dough, wrapped well in plastic, in the refrigerator for up to 2 days, or freeze for future use.

ROUGH-PUFF PASTRY

Steps:

• Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
• Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
• Cover with cling film and leave to rest for 20 mins in the fridge.
• Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
• Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
• Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
• Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.