Quick Puff Pastry
Yield
1 batchPrep
30 minCook
0 minReady
5 hrsTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ⅔ | cup |
cake flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 158 | ml |
cake flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
butter
|
|
Directions
Combine flours and salt on a large work surface cut in butter to resemble small peas.
Add ½ cup cream and mix gently, adding additional cream as needed, until dough forms a ball.
Rollout on a lightly floured surface into a 10x20 inch rectangle fold narrow ends over the middle into thirds Wrap in plastic and chill for 60 to 90 minutes unwrap dough, rollout, fold and chill again unwrap, rollout, fold, and chill again use or freeze for up to 4 weeks.
