Quick Puff Pastry Dough

Quick Puff Pastry Dough

This homemade puff pastry dough recipe will teach you all you need to know to master this buttery dough. Made with just 4 ingredients & a bit of technique!

Course Pastries

Cuisine European

Keyword dough, pastry, puff

Prep Time 10

Total Time 10

Servings Units

Calories 2702kcal

Author Natalya Drozhzhin

Ingredients

2 cups all-purpose flour
1 tsp salt
250 g unsalted butter frozen
2/3 cup water ice cold

US Units - Metric

Instructions

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. The pastry dough should be about 1/4 inch thick. 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!

Notes

Note: Rolled out puff pastry dough should be about 1/4 in thickness. Other dimensions of dough will vary depending on what recipe you intend to use this pastry dough for.

Nutrition