Quick Puff Pastry Dough
Homemade puff pastry can seem intimidating to beginner bakers, but this recipe is quick, easy, and perfect for all skill levels! It only requires 4 ingredients - water, salt, flour, and butter - and comes together in under 2 hours. It can be used for a variety of pastries such as Danishes and turnovers.
Mix the Ingredients
Begin by dissolving 1 teaspoon of salt in 1 cup of cold water. Set that aside for later.
In a separate large bowl, mix together 3 cups of all purpose flour and 1 and 3/4 cups (3 and 1/2 sticks) of cold, cubed butter using your hands, two forks, or a pastry cutter. Break up the butter as you mix until it is in ~1/4 inch sized pieces.
Make a well in the flour/butter mixture and pour in the salt water. Using your hands, gradually mix the flour/butter mixture into the water until a shaggy dough is formed.
Transfer the dough to a floured work surface and knead it until any loose pieces are incorporated. Shape the dough into about a 5 in. square, wrap in plastic wrap, and refrigerate for 15 minutes.
Double Turns
Remove the dough from the refrigerator, transfer to a floured work surface, and roll to approximately 6 inches x 24 inches.
Now you will do what is called a double turn. Fold each end of the dough to the center, leaving a small (~1/4 inch) gap in between. Then, fold the dough in half so it now has 4 layers. See the pictures below for reference.
Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Then, starting with the seam on the right side, repeat the steps above to complete another double turn. Again, wrap and refrigerate for 15 minutes.
Single Turns
Next, you will use single turns while working the dough. Starting with the seam on the right, roll the dough to approximately 7 inches x 21 inches.
Fold the bottom upwards so there is 1/3 of the dough above the folded section. Then, fold the top portion over the bottom to make 3 new layers. See the images below for reference. This completes your first single turn.
Once again, position the dough so the seam is on the right side and repeat the steps for a single turn above.
Refrigerate the dough uncovered for 30 minutes. If not using immediately, wrap the dough in plastic wrap after 30 minutes and refrigerate for up to 3 days or freeze for up to 1 month until ready to use.
Now that you have your quick puff pastry dough, try making these Fig & Goat Cheese Danish Pastries!
Quick Puff Pastry Dough
Ingredients
- 1 cup water, cold
- 1 tsp salt
- 3 cups all purpose flour
- 1 and 3/4 cups (3 and 1/2 sticks) unsalted butter, cold and cubed
Instructions
- Add the salt to the cold water and stir until dissolved.
- In a separate large bowl, mix the flour and butter with your hands, two forks, or a pastry cutter, breaking the butter up until it is in about 1/4 inch pieces.
- Make a well in the flour and butter mixture and add the salt water. Using your hands, gradually mix the flour/butter mixture into the water until a shaggy dough is formed.
- Transfer the dough to a floured work surface and knead it until any loose pieces are incorporated. Shape the dough into about a 5 in. square, wrap in plastic wrap, and refrigerate for 15 minutes.
- Roll the dough to approximately 6 in. x 24 in. Fold each end of the dough to the center, leaving a small (~1/4 inch) gap in between. Then, fold the dough in half so it now has 4 layers. This is your first double turn. Wrap and refrigerate the dough for 15 minutes.
- Position the dough so the seam is on the right and repeat step 5 above to complete a second double turn. Again, wrap and refrigerate for 15 minutes.
- Position the dough so the seam is on the right and roll it out to approximately 7 in. x 21 in. Fold the bottom upwards so there is 1/3 of the dough above the folded section. Fold the top portion over the bottom to make 3 new layers. This is your first single turn.
- Position the dough so the seam is on the right and repeat step 7 above to complete a second single turn.
- Refrigerate the dough uncovered for 30 minutes. If not using immediately, wrap the dough after 30 minutes and refrigerate for up to 3 days or freeze for up to 1 month until ready to use.