Quick Puff Pastry

In my last post I mentioned pissaladière.  A most important part is the puff pastry.  And we are all so afraid to make this delicate pastry.  This recipe is so easy and so reliable.  Just give it a try!



Quick Puff Pastry

adapted from Menus from an Orchard Table by Heidi Noble



3 cups bread flour

1 cup pastry flour

2 cups unsalted butter, cut into 1/4 inch cubes

2 cups whipping cream

1/2 tsp salt

See all the lovely layers of dough.  This will make it fluffy upon baking.

Sift the flours and salt into a bowl.  Add the butter and toss to coat.  Pour in the cream and toss to soak up all the liquid.  On a lightly floured surface roll the dough away from you into a rectangle.  Fold the dough into thirds.  Turn the dough 90 degrees and roll it out again to a rectangle.  Wrap and refrigerate.



Remove from the refrigerator and repeat the 2 turns and folds.  refrigerate again for one hour.  Remove from the refrigerator for a second time and repeat the 2 turns and folds.  Refrigerate again for one hour.  Roll to the desired thickness and refrigerator or freeze for 1 hour.  Bake at 400F until evenly golden, but the darker the better.