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Quick Puff Pastry
Flaky pastry is also known as "Quick Puff Pastry".
Ingredients
- butter, divided into four equal portions460 g
- all-purpose flour460 g
- water, cold; enough to form a dough
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Sift the flour into a bowl.
Cut one portion of butter into the flour until it becomes crumbly.
Add cold water, as needed, to make a dough.
Lightly dust kneading board and rolling pin with flour. Roll dough until it is approximately 0.5 cm thick.
Cut (smear) another portion of butter into the pastry. Fold pastry into quarters. Roll pastry back to 0.5 cm thickness. Repeat this step until there is no butter left.
Draw a sheet of plastic food wrap large enough to cover one side of the flattened pastry. Invert the kneading board.
Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape.
Store in refrigerator until needed for use. Keeps well for a week or 6 months in freezer.
Region evidence: no stated origin (basic dish)
