15-minute puff pastry–so easy, quick and homemade.
Here’s a little HOW-TO VIDEO showing exactly how I make this 15-minute puff pastry dough:
It’s the holidays. People are expecting homemade things from you. Impress them with homemade puff pastry.
Hold it right there! I see you slowly backing away from your screen when I said ‘homemade puff pastry.’ But come back! I found a method for 15-minute puff pastry from scratch. Ahhh, welcome back!
I found this recipe from Clotilde, and I immediately trusted her because she’s French. I trust the French with all pastry-related things. You should, too. She calls it rough puff pastry. I like it!
I made this puff pastry in 15 minutes half-asleep one morning in my yoga clothes. It’s that easy. After tasting it, I realized I needed to make it again so that I could photograph it step-by-step to convince you just how easy it is.
I’m dreaming up all sorts of sweet and savory applications for this quick, buttery and puffy dough. You’re going to love it!
First, we must talk about ingredients. This is the time to splurge on fancy butter. The reason the price is higher is because the butter has a higher fat content. The regular sticks at the grocery store have water in them. Weird, right? I’m a devoted Kerrygold girl, because I can buy a 3-pack from Costco for around $8. Très raisonnable.
Three ingredients. Are your ready? Flour, salt, butter. Oh, and cold water. Blend them together with a pastry cutter or two knives.
Now, we’re going to get our arm work out in for the day. The process is simple. Shape everything into a rough square. You will still see pieces of butter in the dough.
Resist the urge to eat them, and resist the urge to add more water. The dough will come together with each roll out.
After patting the dough into a square, flour your rolling pin very well. Roll the dough out into a long rectangle. Then, fold it up like a letter: fold the bottom third up to the middle and then the top third over the middle.
Then, give the dough a quarter turn and repeat. Roll out the dough, fold it like a letter, and turn and repeat at least 5 times. You’ll notice the dough becomes easier and easier to work with. Clotilde recommends not using too much flour to prevent incorporating too much flour into the dough.
I was a little haphazard about this, because I dislike sticky dough.
After you’ve rolled out the dough 6 or 7 times, you’re done. Wrap it in plastic wrap and refrigerate at least one hour. This helps the gluten in the dough relax. I usually let mine rest overnight.
I like to make this on Friday night, and then whip up something puffy and flaky for breakfast Saturday morning.
You can use this 15-minute puff pastry recipe to make something sweet…like APPLE TARTE TATIN:
Or a small batch of APPLE TURNOVERS:
Or, something savory: HAM AND CHEESE PUFF PASTRY SQUARES:
Or, you can fry it and make PUFF PASTRY DONUTS:
If you use the recipe to make something else, I’d love to hear about it in the comment section below! Recipe slightly adapted from [u]Clotilde Dusoulier[/u].
Serving Size: 1
Amount Per Serving:Calories: 750 Total Fat: 26g Saturated Fat: 9g Cholesterol: 74mg Sodium: 638mg Carbohydrates: 95g Protein: 29g
Recipe slightly adapted from [u]Clotilde Dusoulier[/u].