Many chefs say that it’s too difficult to make your own puff pastry at home and that you should only purchase it ready-made. What if I told you it’s actually simple and well worth the work, especially when you use this quick puff pastry recipe, which you can combine and roll out in less than 15 minutes hands-on time? The recipe results in beautifully puffy and flaky pastry. No more will you have to spend insane amounts of money on prepared puff pastry.
This is one recipe where having a kitchen scale comes in handy. It gives you absolute precision and you don’t have to dirty as many dishes.–Kamran Siddiqi
LC Best Use Ever For Puff Pastry Note
The best use ever for this quick puff pastry recipe—which turns out delicate, shatteringly crisp, insanely buttery layers of paper-thin pastry that bake to a lofty golden brown with surprising ease—has to be palmiers. Puff pastry also plays a similarly magical role in all manner of other recipes, including tarts both savory and sweet as well as hors d’oeuvres of all sorts. It can even stand in for standard pastry as the top lid on a pot pie or as the cozy blankie in pigs in a blanket. And it can do all this at the drop of a toque when you stash it in the freezer. Still not convinced? If you forego this recipe and instead rely on the mass-produced store-bought brand in grocery stores everywhere, chance are you’ll be devastated by the ingredient list, which contains preservatives galore and vegetable shortening as opposed to sweet, sweet butter. And if you turn to the blissfully all-butter rendition made by Dufour and found in specialty stores, you may not have enough dough left in your bank account for the rest of your recipe. So to us, as the French would say, it’s a no-brainer. (Just kidding. They’d say something classier.)
Quick Puff Pastry
- Quick Glance
- 25 M
- 1 H, 45 M
- Makes about 1 pound
IngredientsEmail Grocery List
Recipe Testers Reviews
I loved this quick puff pastry recipe! It's almost as easy to make as regular pie dough, but with spectacular results. I used it to make a tarte tatin, and the dough baked up lovely and puffy, flaky and tender. I also made the recipe for palmiers on this site, which was equally delicious. This made 23 ounces dough for me. I used 1/3 cup water to get the dough to stick together. After I made the dough, I refrigerated it for almost an hour before it firmed up, but then I didn't need to refrigerate it again during the folding process since my kitchen was pretty cool. I floured the work surface and was glad I did since the dough still stuck to the counter a little bit. The rolling process was simple and easy, and on the third and fourth turns, I really didn't need much additional flour. I used a dough scraper to pick the dough up from the counter, which also helped.
This is a very easy puff pastry. You can have your pastry done and in the oven in a little over 30 minutes. I made this twice. The first time I made it exactly as described. The results were perfect, but the process was very messy. The second time, I put everything in a food processor and pulsed it 12 times. The result was perfect, and the mess was confined to a bowl and the processor. One final suggestion, or rather a story I want to share, pertains to when I wasn't thinking and made a braided Danish with this quick puff pastry recipe on a rimless sheet. As the pastry heated up, the butter drained down from the pastry, leaving it airy and crisp. But of course, there was quite a bit of butter all over the bottom of the oven.
I thoroughly enjoyed making this quick puff pastry recipe. It was almost therapeutic for me and the results were fantastic. I used the puff pastry dough to make some ham and Gruyère palimer appetizers and the pastry was light, crisp, and flaky, so much better than store-bought puff pastry. My dough came together with a total of 7 tablespoons water using the instructions of adding 2-3 tablespoons water at a time. Refrigeration for the first 4-by-4-inch square did not yield a firm dough after a 1/2 hour so I continued to leave it in the refrigerator, ran some errands, and came back to it after about 1 1/2 hours in the refrigerator and it was definitely firm at that point. I would recommend the longer refrigeration time as it helped keep the dough really cold while I completed all of the folding steps at once without stopping to refrigerate the dough midway through. I lightly dusted my counter and the top of the dough with flour to keep the dough from sticking. Because my dough was extra cold, I worked quickly with my folds and was able to make all 4 book folds for without need for extra refrigeration halfway through. I was refrigerating for next day use so I actually rolled the dough into the final size needed, placed parchment paper on the top and bottom, and then gently folded the dough into thirds over itself and wrapped the package in plastic wrap (similar to how store-bought puff pastry is wrapped). I was afraid of extra butter oozing from this recipe but it did not. This will be my go-to recipe for puff pastry. ( I worked on marble and used a pastry metal bench scraper which came in very handy and was necessary for this recipe. In fact, I purchased the bench scraper in anticipation of making this recipe. My bench scraper is metal and has cm. and inch markings up to 5 inches which was also a helpful guide to measure the dough, I purchased it at Ross for only $3.99.)