
How To Make Quick and Easy Puff Pastry
Serves:
Ingredients
- 4cupsall purpose flour,(minus 2 tbsp)
- 1tspsalt
- 1cupcold water
- 1lbcold unsalted butter
Instructions
-
Sift together flour and salt in a mixing bowl. Stir water into flour using a butter knife just until it forms a dough. If flour is not fully incorporated, add a little more water as needed, one tablespoon at a time, but dough should not be wet.
-
Turn dough out onto a lightly floured surface and roll into a ½-inch-thick square that is roughly 12 inches across. Place butter between sheets of waxed paper or plastic wrap, and pound with a rolling pin until butter is malleable but not soft.
-
Then form butter into a 6-inch square. Place butter in center of dough, turning so it is positioned like a diamond in the square. Fold each corner of dough over onto center of butter like folds of an envelope.
-
Wrap completely with plastic wrap and place in refrigerator to rest 10 minutes. Return dough to the lightly floured work surface and roll out—only rolling lengthwise—into a long, half-inch-thick rectangle.
-
Fold dough into thirds (as if folding a letter). Wrap dough and chill another 10 minutes in refrigerator. Repeat rolling dough, folding into thirds, and chilling three more times, each time rolling dough lengthwise.
-
When done, keep dough in refrigerator until ready to bake. The puff pastry dough will last up to 3 days in the refrigerator and it freezes well.
Nutrition
- Calories:Â 5072.26kcal
- Fat:Â 372.81g
- Saturated Fat:Â 233.78g
- Trans Fat:Â 14.87g
- Monounsaturated Fat:Â 95.78g
- Polyunsaturated Fat:Â 15.87g
- Carbohydrates:Â 381.82g
- Fiber:Â 13.50g
- Sugar:Â 1.62g
- Protein:Â 55.51g
- Cholesterol:Â 975.22mg
- Sodium:Â 2394.86mg
- Calcium:Â 192.41mg
- Potassium:Â 644.34mg
- Iron:Â 23.31mg
- Vitamin A: 3102.57µg
Have your own special recipe to share? Submit Your Recipe Today!