Quick Puff Pastry Dough
- 25 Minutes Prep1 Hour 35 Minutes Total
- 10 Servings
- 200 Calories per Serving
Ingredient List
- 1 1/2 cups Gold Medal™ all-purpose flour
- 1 1/2 cups Gold Medal™ bread flour
- 1 teaspoon salt
- 1 lb cold butter, cut into 1/2-inch cubes
- 1 1/4 cups cold water
Preparation
- In large bowl, toss flours and salt with butter cubes, making sure all surfaces of butter are covered with flour. Stir water into flour mixture until combined (will be a shaggy ball). Refrigerate dough in bowl, uncovered, 10 minutes.
- On heavily floured surface, pat dough out to 6x10-inch rectangle, making sure top and bottom sides of dough are well floured. With floured rolling pin, roll dough out to 8x24-inch rectangle. Brush excess flour off dough with pastry brush. Bring top and bottom shorter edges to almost meet in center, leaving 1-inch gap. Bring top of dough down to bottom edge, letting dough lay loosely on top as folded. Rotate dough rectangle 90 degrees.
- Scrape surface and rolling pin of any sticky dough. Heavily flour surface again. With floured rolling pin, roll dough out to 8x24-inch rectangle for second time. Brush excess flour off dough with pastry brush. Bring top and bottom shorter edges to almost meet in center, leaving 1-inch gap. Bring top of dough down to bottom edge, letting dough lay loosely on top as folded. Rotate dough rectangle 90 degrees.
- Heavily flour surface again. With floured rolling pin, roll dough to 8x24-inch rectangle for third and final time. Bring top and bottom shorter edges to almost meet in center, leaving 1-inch gap. Bring top of dough down to bottom edge, letting dough lay loosely on top as folded. Rotate dough rectangle 90 degrees for final time.
- Place folded dough on cooking parchment paper-lined cookie sheet; cover top lightly with plastic wrap, and refrigerate about 1 hour or until firm before using.
- Use puff pastry dough in your favorite recipe, or try one of ours: Flaky Apple Turnovers or Fresh Peach and Blueberry Tart.
Tips
- Puff pastry has many layers of butter and dough. The process of making the flaky layers comes about through completing "book folds" -- a series of rolling the dough out three times, folding dough into a book fold three times, and rotating the dough 90 degrees each time.
- Quick puff pastry will be shaggy and rough looking dough at first, but the more you roll the dough out, the better looking it will be.
- Bread flour and all-purpose flour are both used in this recipe to ensure flaky layers.
- Keep work surface and rolling pin well-floured to make sure dough does not stick.
Nutrition Information
Daily Values (Amount per serving)
Total Fat 16g 24%, Saturated Fat 10g 49%, Cholesterol 40mg 14%, Sodium 220mg 9%, Potassium 20mg 1%, Total Carbohydrate 12g 4%, Dietary Fiber 0g 0%, Vitamin A 10%, Vitamin C 0%, Calcium 0%, Iron 4%, Vitamin D 2%, Vitamin E 2%, Thiamin 8%, Riboflavin 6%, Niacin 6%, Vitamin B6 0%, Folic Acid 6%, Vitamin B12 0%, Pantothenic Acid 0%, Phosphorus 2%, Magnesium 0%, Zinc 0%, Selenium 8%, Copper 0%, Manganese 6%
Other Nutrients (Amount per serving)
Calories 200, Calories from Fat 140, Trans Fat 1/2g, Monounsaturated Fat 4g, Polyunsaturated Fat 1/2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 0g, Protein 2g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 1, Starch 1, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 3, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 4tsp
