Friday, September 18, 2009

Quick Puff Pastry

I'll be honest. The prospect of making my own puff pastry terrified me. I could've made classic puff pastry, but I chose to take baby steps with this easier version.

I can't believe I let this scare me! It was so simple, especially with the help of a food processor. Plus, it can be used in a multitude of dishes.


**Note: If at any time the dough begins to warm and the butter begins to soften, place the dough int he refrigerator to chill 20-30 minutes.

Quick Puff Pastry
from Williams-Sonoma, Essentials of Baking

Ingredients:
1 1/2 c. unbleached, all-purpose flour
1/2 c. cake flour
1/2 tsp. salt
1/2 lb. (two sticks) cold unsalted butter, cut into 1/2 in. pieces
1/2 c. ice water

Directions:
1. By food processor--combine the flours and salt and process briefly to mix. Scatter the butter pieces over the flour and pulse about ten times until the mixture forms large, coarse crumbs the size of large peas. Pour in the water and pulse two or three times until the dough starts to gather, but before it forms a ball.

Alternately, by stand mixer--In the bowl of a stand mixer fitted with a paddle attachment, stire together the flours and salt. Scatter the butter over the flour and mix on low speed until the butter is coated with flour. Pour in the water and mix just until the water is absorbed and the butter is still in large pieces.

2. Transfer the dough to a lightly floured work surface, dust the top with flour, and pat into a rectangle 3/4 in. thick.

3. Roll the dough into a rectangle about 12 in. by 7 in. wide and 1/2 in. thick. With he short side facing you, fold the bottom third up. Then fold the top third down, as if folding a letter.

4. Rotate the dough a quarter turn clockwise (so a seam is on your left) and repeat the process, rolling the dough into 12 in. by 7 in. rectangle and folding into thirds.

5. Repeat the process a third time.

6. After the third and final turn, wrap the dough in plastic wrap, place in a plastic bag, and refrigerate for at least four hours or up to overnight before shaping. For longer storage, cut the puff pastry into quarters, wrap tightly with plastic wrap, place in an airtight plastic bag,a dn freeze for up to one month.

7 comments :

brannyboilsover said...

I remember watching one episode of Barefoot Contessa and Ina said "Don't bother making this at home." It kind of offended me, and ever since then, I've been wanting to make puff pastry at home just to spite that comment!
Thanks for the recipe.

katie said...

I am in awe! I thought instantly of Ina as well~

Annie said...

Good for you! I plan on trying a quick puff pastry very soon (maybe next weekend!) for some apple turnovers that I want to try. I'm excited about it!

Joelen said...

This is on my list to try - looks like such an easy recipe!

arugulove said...

I am so impressed that you made your own! That's awesome! I didn't realize people really did this!

Kelsey said...

Wow! Thanks for all the positive comments, ladies! It really was easy to make this. The traditional version did look like a lot of work. I'm hoping to try it sometime, but this was just so easy and tasty!

Chris said...

Thanks for this! I, too, am terrified of making puff pastry. I'm glad to hear it's not as hard as it sounds. :)