I was developing a Napoleon Cake recipe (the recipe is to come shortly!) and that’s how I discovered this pastry is simply the best. Although I’m still putting finishing touches on my cake, this puff pastry was beyond perfect!
Quick Puff Pastry
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
4 1/2 cups (750g) all purpose flour
5 sticks plus 2 TBSP (600g) unsalted butter, cold
2 eggs
1 tsp fine salt
1.5 TBSP lemon juice
1 cup LESS 1 TBSP (220ml) cold water
Directions
- Beat eggs with a fork. Add lemon juice and salt and whisk well. Add water and whisk until well combined. Refrigerate until needed.
- Grate butter directly into flour. Toss it to ensure butter is well coated with flour. Make a little well in the middle and pour in the prepared liquid. Mix the flour and butter mixture into the liquid with a fork. Then using your hands, quickly form everything into dough. Don’t overmix it, work with it gently. Combine it by folding the dough over and over again like a letter (to create those delicate layers) rather than just kneading it. I like to fold it like a letter at least 4 times (roll it out into a rectangle, fold, repeat.) Form into a block, cover with plastic wrap and refrigerate for at least two hours before rolling it out and baking it; but I like refrigerating it overnight.
- Rolled out at about 3-4mm thick, I typically bake this pastry at 410F for about 20-22 minutes. This is just a general guideline, but follow the directions that your recipe calls for. When you can lift the pastry with a fork and it doesn’t bend, as well as when the pastry is flakey and a nice golden brown in colour – you know it’s done. Prior to baking, dab the rolled out pastry with a damp towel and prick all over with a fork.
