Quickest Puff Pastry

Published March 1, 1994.

Why this recipe works:

We wondered if we could eliminate the repeated rolling and folding called for in the conventional puff pastry recipe, but still create multiple layers in our quick puff pastry dough recipe. We discovered we could do this by folding the dough and rolling it up jellyroll style in just seconds.… read more

We wondered if we could eliminate the repeated rolling and folding called for in the conventional puff pastry recipe, but still create multiple layers in our quick puff pastry dough recipe. We discovered we could do this by folding the dough and rolling it up jellyroll style in just seconds. Mixing the dough in a food processor also helped to speed things up. The dough puffed as well as any quick puff pastry we've ever made. Not only that, it definitely lived up to our hopes for saving time; the whole process—from measuring the flour to wrapping the dough and refrigerating—took only 15 minutes.

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Makes about 1 1/2 pounds of dough

This dough will keep in the freezer for at least three months. Wrap dough tightly in plastic wrap, then seal in zipper lock bag. Thaw by placing in refrigerator overnight. We offer a number of suggestions for using puff pastry in the related recipes, which can also be found in the Illustrated How to Guide "Making Puff Pastries."

Ingredients

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