QUICK PUFF PASTRY

ACTIVE TIME TOTAL TIME SERVINGS

20 min 1 h 20 min 1 total recipe
(490 g)
BAKING TIME
12 min - 15 min
(small pastries),
200°C

INGREDIENTS FOR 1 TOTAL PREPARATION

RECIPE (490 G)

· 200 g butter, unsalted, cut into
small pieces (1-2 cm), frozen
· 200 g plain flour, plus extra for
dusting
· 90 g water, chilled
· ½ tsp salt
1 Place butter, plain flour, chilled water and salt into mixing bowl and mix
20 sec/speed 6. Remove pastry dough from mixing bowl, form into a ball and
flatten into a rough square. Wrap pastry square in cling film and refrigerate for
20 minutes.
2 Unwrap dough and place onto a lightly floured work surface. Using a rolling pin,
roll out dough into a long rectangle 3 times as long as it is wide
(approx. 60 cm x 20 cm). Fold dough into thirds and give folded dough a quarter
turn so that the fold is on the left. Repeat rolling and folding process twice, then
return to refrigerator for 20 minutes or place in freezer for 5 minutes before
using.
3 Preheat oven to 200°C. Line a baking tray with baking paper and set aside.
4 Roll dough into a rectangle (5 mm thick) and cut into required shape or shapes
right before baking. Bake for 20 minutes (200°C) for one large piece of pastry,
12-15 minutes (200°C) for smaller pastries, or as directed by other recipes.
Allow to cool on a cooling rack before serving or storing in an air-tight container.

USEFUL ITEMS TIP

· cling film · This pastry serves as a base for cakes, pastries, cream puffs and fruit tarts.
· The success of this recipe depends on keeping the pastry dough chilled so the
· rolling pin layers of butter do not melt. A cold work surface (marble or stone) and a cool room
temperature are helpful. If at any time during the process the dough feels warm,
· baking tray and paper place into the freezer for 5 minutes before rolling out again. To prevent the dough
from sticking to the work surface, whenever necessary use a light dusting of flour,
· cooling rack or roll dough between two sheets of baking paper.
NUTRITIONAL VALUES · Puff pastry dough freezes very well before baking. Defrost in the refrigerator
PER 1 TOTAL RECIPE before using. Partially rolling out the dough before freezing allows for faster
(490 G) defrosting.
· Once baked, pastry keeps well for up to 15 days stored in a sealed container in a
Energy 9300 kJ / 2223 cool dry place.
kcal
Protein 22 g
VARIATION
Carb 152 g
· Replace water with very cold white wine.
Fat 168 g

Quick puff pastry

© Vorwerk International Strecker & Co.