Tested till perfect Quick Puff Pastry
Quick Puff Pastry
Photography by Matthew Kimura

Quick Puff Pastry

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2007

Recipe4 out of 5 based on 16 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 1 lb (500 g)

Ingredients

  • 1 cup 1cupcold unsalted butter
  • 1-2/3 cups 1-2/3cupsall-purpose flour
  • 3/4 tsp 3/4tspsalt
  • 1/3 cup 1/3cupcold water
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Preparation

Watch and learn the Test Kitchen's technique for Quick Puff Pastry to make this recipe >>

Cut butter into 1/2-inch (1 cm) cubes; set aside 3/4 cup (175 mL) in refrigerator. In food processor, blend flour with salt. Sprinkle remaining butter over top; pulse until indistinguishable, about 10 seconds. Sprinkle with reserved butter; pulse 4 or 5 times to cut into pea-size pieces.

Pour water evenly over mixture (not through feed tube). Pulse 6 to 8 times until loose ragged dough forms (do not let form ball). Transfer to floured waxed paper; gather and press into rectangle. Dust with flour; top with waxed paper. Roll out into 15- x 12-inch (38 x 30 cm) rectangle.

Remove top paper. Starting at long edge and using bottom paper to lift pastry, fold over one-third; fold opposite long edge over top, bringing flush with edge of first fold to make 15- x 4-inch (38 x 10 cm) rectangle. Starting from 1 short end, roll up firmly; flatten into 5-inch (12 cm) square. Wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 5 days or freeze in airtight container for up to 2 weeks.)

Additional information : Variation
Quick Herb Puff Pastry: After rolling out into 15- x 12-inch (38 x 30 cm) rectangle, sprinkle all over with 2 tbsp (25 mL) chopped fresh parsley and 1 tbsp (15 mL) chopped fresh thyme. Continue with recipe.

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