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
[edit | edit source]- 460 g butter, divided into four equal portions
- 460 g all-purpose flour
Procedure
[edit | edit source]- Sift the flour into a bowl.
- Cut one portion of butter into the flour until it becomes crumbly.
- Add cold water, as needed, to make a dough.
- Lightly dust kneading board and rolling pin with flour. Roll dough until it is approximately 0.5 cm thick.
- 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.
- Draw a sheet of plastic food wrap large enough to cover one side of the flattened pastry. Invert the kneading board.
- Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape.
- Store in refrigerator until needed for use. Keeps well for a week or 6 months in freezer.