How-To

Quick Puff Pastry

August 18, 2010 | 68 Comments

A quick, light, and flaky recipe for rough puff pastry made in only 15 minutes! More than a quarter of the time of the classic stuff.

A recipe for quick, light flaky puff pastry (rough puff pastry) made in a quarter of the time of classic puff pastry. Only takes 15 minutes! | sophisticatedgourmet.com

Before I get to this Quick Puff Pastry (rough puff pastry), let’s talk… Next week is my big week. I will be heading off to college. It seems as if yesterday was the day that I step foot into the lobby of my old high school, with a cup of Starbucks in my hand, ready to tackle what four years of high school had in store for me.

It seems as if yesterday was the day that I was walked across a warm football field surrounded by thousands of people, ready to accept my high school diploma and see my friends for the last time on that very field.

It feels like all of this happened within the past few days, but it didn’t, I constantly think about my last hugs, last fist-pounds, and last words with my friends from class.

A recipe for quick, light flaky puff pastry (rough puff pastry) made in a quarter of the time of classic puff pastry. Only takes 15 minutes! | sophisticatedgourmet.com

Now that I look back at high school, I can now say that it wasn’t as bad as I thought it was. Sure, it had it’s ups and downs, and sure- it kept me up until 2AM because I was probably finishing homework for Anatomy and writing last-minute essays for English, but I did meet some awesome people during those four years of my life. I met people who I could spend all the time in the world with, and I met people that I could talk to all day long- and they’d listen.

Those four years of my life were the best and the worst years, but out of all of it- I learned that even though you mess up once, you hopefully won’t make the same mistake twice. I also learned that I can tackle just about any difficult project thrown at me, just as long as I have the right state of mind to complete it successfully.

I guess you can say that I have applied that philosophy (or whatever you’d like to call it) to my baking- I am now fearless in the kitchen, and I’d like to share my fearlessness with you.

A recipe for quick, light flaky puff pastry (rough puff pastry) made in a quarter of the time of classic puff pastry. Only takes 15 minutes! | sophisticatedgourmet.com

So, today dear readers- I am going to put you onto the right road of kitchen fearlessness with a quick puff pastry recipe / rough puff pastry. A little farther on this road is classic puff pastry (which is definitely worth the effort- trust me!), but we’ll start off with something a bit simpler, and it’ll leave you with flawless results!

Making rough puff pastry is perhaps a fear of many home bakers around the globe, especially during the summer months, but come on- we’re now walking on a fearless road, so take my hand and I’ll guide you to making some awesome quick puff pastry that is just as great (if not- better) than classic puff pastry.

A recipe for quick, light flaky puff pastry (rough puff pastry) made in a quarter of the time of classic puff pastry. Only takes 15 minutes! | sophisticatedgourmet.com

When making this quick puff pastry / rough puff pastry (and any puff pastry- for that matter), you want to make sure that everything is cold. So, once you combine the salt and all-purpose flour into a bowl, and you cut the butter into ⅓-inch cubes (and place it into a separate bowl), chill the bowl of flour and salt, and the bowl of butter in the freezer for 10-15 minutes. Trust me, your freezer is your friend!

A recipe for quick, light flaky puff pastry (rough puff pastry) made in a quarter of the time of classic puff pastry. Only takes 15 minutes! | sophisticatedgourmet.com

Then, separate the chunks of butter with your fingertips- work quickly, and place it in the bowl of flour.

A recipe for quick, light flaky puff pastry (rough puff pastry) made in a quarter of the time of classic puff pastry. Only takes 15 minutes! | sophisticatedgourmet.com

Once all of the butter is in the bowl with the flour and salt, take a butter knife and coat the butter with the flour, and throw in a little chopping action! Not too much chopping, just so every piece of butter is coated.

A recipe for quick, light flaky puff pastry (rough puff pastry) made in a quarter of the time of classic puff pastry. Only takes 15 minutes! | sophisticatedgourmet.com

Now, drop the contents of your bowl onto your work surface. Preferably a marble board or metal counter (you can even use a chilled baking sheet), but if you’re as fearless (doesn’t sound better than cheap?) as I am, and don’t have a marble board (I promise to pick one up soon!), use whatever clean work surface you have. Just keep in mind you’ll need a lot of flour and you will need to work very quickly.

A recipe for quick, light flaky puff pastry (rough puff pastry) made in a quarter of the time of classic puff pastry. Only takes 15 minutes! | sophisticatedgourmet.com

Form the pile of flour and butter into a well.

A recipe for quick, light flaky puff pastry (rough puff pastry) made in a quarter of the time of classic puff pastry. Only takes 15 minutes! | sophisticatedgourmet.com

Pour in a few tablespoons of the ice water at first. Mix with your fingertips.
You can test the mixture by gently squeezing a small handful. When it has the proper texture, it will hold together without crumbling apart.

A recipe for quick, light flaky puff pastry (rough puff pastry) made in a quarter of the time of classic puff pastry. Only takes 15 minutes! | sophisticatedgourmet.com

If it doesn’t come together, dribble in a few tablespoons more of the ice water until everything forms into a dough. Remember to work quickly and to use your fingertips! You don’t want tough pastry! (Note: Depending on the brand of flour you are using and the weather conditions, you will not need all of the water called for in this recipe- I ended up using about 9 tablespoons of water.)

Knead the dough for 30 seconds.

A recipe for quick, light flaky puff pastry (rough puff pastry) made in a quarter of the time of classic puff pastry. Only takes 15 minutes! | sophisticatedgourmet.com

Form the dough into a square. This is when you may want to wrap the square of dough in plastic wrap, and place it in the refrigerator for about ½ hour (until firm), but depending on how hot and humid it is in your kitchen, you may not need to.

A recipe for quick, light flaky puff pastry (rough puff pastry) made in a quarter of the time of classic puff pastry. Only takes 15 minutes! | sophisticatedgourmet.com

After the dough is formed into a square, roll it out into a 15-by-8-inch rectangle.

A recipe for quick, light flaky puff pastry (rough puff pastry) made in a quarter of the time of classic puff pastry. Only takes 15 minutes! | sophisticatedgourmet.com

Fold the short ends over the middle (like a letter) to make three layers. This is the first turn.

A recipe for quick, light flaky puff pastry (rough puff pastry) made in a quarter of the time of classic puff pastry. Only takes 15 minutes! | sophisticatedgourmet.com

Give the dough a quarter turn and roll away from you into another 15-by-8-inch rectangle. Fold the short ends over the middle to make 3 layers. This is the second turn. Wrap the dough in plastic wrap; refrigerate for 30 minutes or place the dough into the freezer for 15-20 minutes (again, if it’s not too hot in your kitchen and you are working quickly- you can skip the refrigeration step and immediately go to the next 2 turns)

A recipe for quick, light flaky puff pastry (rough puff pastry) made in a quarter of the time of classic puff pastry. Only takes 15 minutes! | sophisticatedgourmet.com

Repeat the process for the steps of folding (and giving the dough ¼ turns) to create the third and fourth turns. Wrap the dough in plastic wrap. Refrigerate for at least 30 minutes before use (or up to 3 days). And you’re done with your rough puff pastry!

See how easy that was? Now, keep in mind that the dough keeps well in the freezer for up to about three months, but with all of the baking I do around here- it doesn’t even last a couple days!

Yield: Makes about 1lb / 455 g

Quick Puff Pastry

Quick Puff Pastry

Loosely adapted from Albert Roux


Having a digital kitchen scale is so much easier than having to actually measure everything out with this, so if you don’t have a scale- I’d go out and get one, unless you want to wash tons of dishes after you make this quick puff pastry.

Prep Time 15 minutes
Additional Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 ⅔ cups / 250 g All-Purpose Flour
  • ⅛ teaspoon Fine-grain sea salt
  • 2 sticks + 2 tblspns / 250 g unsalted butter, cut into ⅓-inch cubes
  • ⅔ cups / 150 ml Ice Water (you may not use all of this)

Instructions

Mix salt and flour and place in a bowl. Cut butter into ⅓-inch cubes, place in a bowl.

Chill bowls of flour and butter for 10 – 15 minutes in the freezer.

Separate the chunks of butter with your fingertips- work quickly, and place it in the bowl of flour.

Once all of the butter is in the bowl with the flour and salt, take a butter knife and coat the butter with the flour, and throw in a little chopping action! Not too much chopping, just so every piece of butter is coated.

Dump the contents of your bowl onto your work surface. Preferably a marble board or metal counter (you can even use a chilled baking sheet), but use whatever clean work surface you have. Just keep in mind you’ll need a lot of flour and you will need to work very quickly.

Form the pile of flour and butter into a well.

Pour in a few tablespoons of the ice water at first. Mix with your fingertips.

You can test the mixture by gently squeezing a small handful. When it has the proper texture, it will hold together without crumbling apart.

If it doesn’t come together, dribble in a few tablespoons more of the ice water until everything forms into a dough. Remember to work quickly and to use your fingertips! You don’t want tough pastry! (Note: Depending on the brand of flour you are using and the weather conditions, you will not need all of the water called for in this recipe- I ended up using about 9 tablespoons of water.)

Knead the dough for 30 seconds.

Form the dough into a square. This is when you may want to wrap the square of dough in plastic wrap, and place it in the refrigerator for about ½ hour (until firm), but depending on how hot and humid it is in your kitchen, you may not need to.

After the dough is formed into a square, roll it out into a 15-by-8-inch rectangle. Fold the short ends over the middle (like a letter) to make three layers. This is the first turn.

Give the dough a quarter turn and roll away from you into another 15-by-8-inch rectangle. Fold the short ends over the middle to make 3 layers. This is the second turn. Wrap the dough in plastic wrap; refrigerate for 30 minutes or place the dough into the freezer for 15-20 minutes (again, if it’s not too hot in your kitchen and you are working quickly- you can skip the refrigeration step and immediately go to the next 2 turns)

Repeat the process for the steps of folding (and giving the dough ¼ turns) to create the third and fourth turns. Wrap the dough in plastic wrap. Refrigerate for at least 30 minutes before use (or up to 3 days).

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68 Comments

51
  • Reply Lori September 12, 2013 at 6:32 pm

    Hi. I just found your site. I love that you posted pictures. I can finally understand how to make it. However, I have one question, if I want to make it dairy free, what should I use instead of butter? Should I use oil or vegan shortening/margarine? Thanks.

  • 52
  • Reply Gia September 26, 2013 at 1:50 am

    I also tried to make puff pastry same method but mine did not rise at all.

  • 53
  • Reply Victoria March 9, 2014 at 11:25 am

    Kamran,
    I just used this pastry recipe to make some danishes, they turned out fantastic! Thank you for the wonderful recipe.

  • 54
  • Reply Kathy May 20, 2014 at 9:56 am

    bettina
    Based on the amount of ingredients used I would say it makes two sheets of pastry. I have not tried this recipe yet but is is very close to another I have made that makes two sheets.

  • 55
  • Reply Michelle @ Taste As You Go April 27, 2016 at 9:42 am

    I have dreams where I’m the kind of home baker who’s comfortable enough to make pastry dough all by myself. I swear, 2016 will be the year I try to do it. :)

  • 56
  • Reply Lucy October 9, 2017 at 7:15 am

    I tried this recipe for Portuguese tarts over the weekend and it was a totally life saver and absolutely divine. I had never made puff pastry before and the guide was excellent. I would say the better quality butter you use the better it tends to turn out too.

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