Quick Puff Pastry (Foolproof Method, Flaky Result!)
Looking for a flaky, buttery puff pastry without all the hours of work? This shortcut puff pastry comes together in under 2 hours with minimal effort β yet delivers an incredibly light, layered texture perfect for tarts, quiches, and desserts.
π Prep Time: 20 min
βοΈ Chill Time: 1 hr 15 min
π½οΈ Yields: 2 sheets (enough for two 20 cm tarts)
π§Ύ Ingredients
- 200 g all-purpose flour (type BL55)
- 200 g unsalted butter (cold but slightly softened)
- 1/4 tsp salt
- 100 ml ice-cold water
π¨βπ³ Instructions
- Prep the butter: Cut the butter into equal-sized cubes. Let sit at room temperature for 15 minutes β it should not be hard, but not too soft either. Place the water in the freezer to chill completely.
- Combine with flour: Place flour in a large bowl. Add the butter cubes and toss until coated. Using your fingers, gently press the butter cubes to create flat flakes. Do not blend into the flour completely.
- Add water: Pour the cold water evenly over the flour-butter mix.
- Bring the dough together: Scoop flour from the bottom of the bowl over the butter and press gently with the heel of your hand. Rotate the bowl and repeat until the flour sticks to the butter and a loose, shaggy dough forms. Do not knead! You should still see visible butter chunks.
- Shape and roll: Place the dough onto a lightly floured parchment sheet. Gently press it into a rectangle. Using a rolling pin, roll the dough back and forth (not sideways) into a long strip about 1-inch thick.
- First fold: Fold the strip into thirds (like a letter). Turn the folded dough 90Β°, roll again, and repeat the tri-fold.
- Chill: Wrap in plastic wrap and refrigerate for 30 minutes.
- Second fold cycle: Repeat the rolling and tri-fold process twice more, chilling the dough for 30 minutes in between.
- Final fold (book fold): Roll out one last time, then fold both short edges toward the center, then fold again like a book. Chill for 15 minutes.
- Ready to use: Roll out into a thin sheet (not too thin β think store-bought puff pastry thickness). Cut into desired shapes and bake as needed.
π¦ Storage Tips
- Split dough into 2 equal portions.
- Dust lightly with flour, wrap in plastic, then parchment paper.
- Store in the fridge up to 3 days.
π‘ Tips for Success
- Always use cold butter and ice water for flakiness.
- Never knead like bread β we want layers, not gluten!
- Use gentle and even pressure when rolling to keep the dough thickness consistent.
π° Serving Ideas
Perfect for:
- Savory tarts and galettes
- Mini puff pastry bites
- Fruit turnovers
- Cheese straws or palmiers
π Final Thoughts
This easy puff pastry saves time without sacrificing flavor or texture. Try it once, and youβll never go back to frozen dough again!