Quick and Easy Puff Pastry

Simple and without unnecessary hassle — better than store-bought! Preparing puff pastry is a long and labor-intensive process. But there is an easier and faster way. Instant puff pastry makes wonderful baked goods. And believe me, it’s no worse than store-bought.
cook time: 2h 30 min
Liam Carson
Quick and Easy Puff Pastry

Nutrition Facts (per serving)

319
Calories
16g
Fat
33g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Salt 0.5 tsp
Wheat flour 550 g
Butter (softened) 200 g
Water (cold) 300 ml
Eggs 1 pc
Vinegar (9%) 1 tsp

Recipe instructions

Step 1

Step 1
How to make instant puff pastry at home? Prepare the necessary ingredients. Remove the butter from the refrigerator in advance so that it softens at room temperature. The water should be cold.

Step 2

Step 2
Loosening of puff pastry is achieved through thin layers separated from each other by layers of butter. To get thin, tear-resistant layers, take soft wheat flour with a gluten content of at least 28% (the highest grade of flour). Read more about types of flour in a separate article at the link at the end of the recipe. Sift the flour into a convenient bowl suitable for kneading dough. Thanks to sifting, the flour will be saturated with oxygen, and the dough will turn out more tender.

Step 3

Step 3
Separately, beat the egg until smooth.

Step 4

Step 4
Combine the egg with cold water, as well as salt and vinegar, which will ensure the swelling of the proteins and improve the elasticity of the gluten.

Step 5

Step 5
Make a well in the flour and pour the liquid mixture into it.

Step 6

Step 6
Mix everything first with a spoon.

Step 7

Step 7
Then knead the dough with your hands. If the dough still sticks too much to your hands, add a little more flour while kneading. The dough should be tough, but not too tight, elastic, soft, and not sticky to your hands.

Step 8

Step 8
Divide the dough into 2 equal parts. On a floured board, roll out one portion of the dough into a thin layer about 0.5 cm thick.

Step 9

Step 9
Spread half the soft butter evenly over the dough layer.

Step 10

Step 10
Roll out the second part of the dough in the same way as the first. Using a rolling pin, transfer the dough and cover the greased layer with it.

Step 11

Step 11
If necessary, pull up the edges of the dough so that the first layer is completely covered by the second. Brush the top with the remaining butter.

Step 12

Step 12
Roll the layers of dough into a tight roll.

Step 13

Step 13
Roll the roll into a tight snail to increase the number of layers in the dough. Wrap the dough in cling film and refrigerate for 2 hours.

Step 14

Step 14
Press the chilled dough lightly, then roll out in all directions slowly and smoothly, without pressing too hard. If you roll out quickly and vigorously, the layers of dough may tear. As a result, the baked goods will not rise well. I rolled out the dough to about 1cm thick.

Step 15

Step 15
The dough can be folded into an envelope and cut into 2 parts or rolled into a roll.

Step 16

Step 16
I got 1.1 kg of dough from this amount of ingredients. You can use it to form any pastry. Part of the dough can be frozen for future use and used as needed, after defrosting.

Step 17

Step 17
After making the puff pastry, I couldnʼt wait to see what kind of baked goods it would turn out to be. I made several pies with the filling that I had on hand — potatoes. The homemade instant dough turned out quite flaky, with good rise. Happy baking!

Additional rubrics

Related recipes