Quick Puff Pastry with Instant Flour
Submitted by fsanchez
Homemade puff pastry made with instant flour and water, laminated through six folds for flaky layers without the fuss of traditional methods.
YIELD
1 pastry batchPREP
25 minCOOK
0 minREADY
2 hrsInstant flour makes this puff pastry more forgiving for home bakers tackling the intimidating lamination process.
Rough chunks of butter stay visible in the dough, creating those signature flaky layers as they melt and steam during baking.
The six-fold technique builds hundreds of delicate layers through repeated rolling and folding.
Chill between sessions so the butter stays firm and distinct from the dough.
Baking Tips
- Keep everything cold; warm butter will smear into the dough instead of creating layers
- Dust with flour generously during rolling to prevent sticking without overworking
- Rotate the dough consistently so the open side faces right for even lamination
- Wrap tightly in plastic before chilling to prevent the dough from drying out
Ingredients
Directions
In a mixing bowl or mixer, roughly combine the flour, salt and butter, breaking up the butter slightly (there should be visible chunks).
Gradually add just enough cold water to hold the dough together.
Do not overwork.
Transfer the dough to a lightly floured work surface and roll it into a rectangular shape about 9 by 12 inches.
Dust the board, dough, and rolling pin with flour as often as necessary to prevent sticking.
Starting with the closest short end, fold the dough into thirds as you would a letter.
Rotate the dough so the open side is at your right.
Repeat, rolling the dough into a rectangle, folding it into thirds and rotating is as before.
Wrap the dough in plastic wrap and chill for at least 1 hour.
Place the dough on a lightly floured work surface with the open side at your right.
Roll the dough into a rectangle as before.
Now bring the two short ends together to meet in the center of the dough, then fold the dough in half again toward you.
Rotate a ¼ turn, so the open side is again at your right.
Repeat, rolling the dough into a rectangle, folding in half, then in half again, and rotating a ¼ turn.
Wrap the dough and chill again for at least 1 hour.
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