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How To Make Quick Puff Pastry


Puff  pastry is  one  of  the  most  versatile  things  to have  in  your  freezer.  I love  it  because the options are endless   with these – an elegant  meal  for unexpected  guests,  or a last  minute  surprise  treat. Classic puff pastry has  layers of butter or  other  solid  fat  sandwiched  between  thin layers of  dough.   As it  bakes   the layers  separate and  puff out  creating  the  flaky , crispy texture. Making  these  requires  time   and  skill. The recipe  here is a quick  version of  this  laminated  pastry  that  gives   beautiful  results.

Quick Puff Pastry

I used to have  puff pastry sheets in the  freezer  all the  time.  Store bought  sheets  are  good but it is  rarely that I find  the  all butter  version.  Call me finicky but somehow  the  shortening    just  does  not  cut  it  for  me.  Making  the  classic  puff pastry is a  challenge,  until  I came  across  this  good foods idea.  I tweaked  it a  little   and  the   results  were  really good.  Not  quite   the  classic  texture , but  fairy close  with  very little  effort !!

It is important to  start  with  cold  ingredients  when  making  these. The  butter  does  not  have  to  be  frozen , but  right out  the  fridge is  perfect.  At any time  if  it  feels  that  the  butter  is  beginning  to melt, chill it  for  10 to 15  minutes  before   continuing.  Apart  from  butter  and  water  all the  other ingredients  and  equipment  should  be  at  room  temperature or  cooler.  If  making  these on a  warm  day,  chill the  food processor  bowl for 30 minutes  ahead of  time  and   chill the  dough halfway through the process.

Here is  the process in pictures –   the  first  and  second  row  needs to be  done  only once  while  the last  row  gets  repeated  for a  more  pastry with more  layers

Making quick Puff Pastry

Sift 2 cups of  flour  along   with 1/2 tsp salt  into the  bowl of a  food processor.   Cut  the  chilled  butter  into  1/2 inch cubes  and  add  to the  flour mix.   Place  the  lid  on and  pulse  for  5  to 10  times.

Stop processing  when the  mix  resembles  coarse  bread  crumbs.   Chunks of  butter  should  be  visible.  Drizzle  the  chilled  water  on top  and  pulse  another  few  times.

The  dough   should  begin to  clump together.  We are  not looking  for all the   dough  to  come  into a  ball, but  It  should   begin to stick  together.  Some  flour  remaining on the  sides is  to be  expected.

Dump the  mix  onto a floured  work surface .   Using your hands , gently bring  together all the  pieces into  a  rough  ball.  Do not  knead.  Chunks  of  butter  should  be  clearly visible.  If the  dough feels   smooth,  the  butter  is  beginning  to melt . In that  case  cover  with a plastic  wrap  and  chill  for  15  minutes before proceeding .

Dust   with  flour  generously  and  using  a  rolling pin   roll the  dough into a  10 X 12 inch  rectangle.  As  you roll  use  force  in one  direction only –  in other  words   try not  to roll the  pin  back  and  forth.  Once  the   dough is  stretched a  little  in one  direction ,  give it  a  90° turn (quarter of  a circle)  and   roll  again. Do this   4  times  to  stretch   the  dough out  evenly in all directions. Do not   worry  about  the  exact  shape  at  this  time .    It  will look a   little  crumbly  and   edges  will not  be  smooth.  If you see chunks of  butter  .. hooray , you  are  on the  right  track !

Lightly  dust  the   top of  the    sheet with flour  and  fold the  top  third of  the  it towards the  bottom.  Fold  the bottom third  and  place on top  . Repeat  the  same  process  from  side  to  side .

At the  end of  first set of   folds   the  pastry sheet   will  look  somewhat  like this. It is be a  bit  crumbly  and messy looking. Don’t worry it is  on the   right  track.   If  the  kitchen is  warm  or  if  you  feel that  you have  overworked  the  butter ,  cover  the   dough  sheet  with plastic  wrap   and  chill  for  15  minutes  before  proceeding.

Repeat the  rolling out  and  folding process 5  to  7  times. At  each step  the  pastry become more  and  more   pliable  and  smooth  looking .   The  chunks of  butter  between  the layers  become  thinner  and   thinner , but  at  any time  if  it  looks like  the  butter is  melting  into the   flour ,   chill the   dough   before  proceeding  further.

Quick Puff Pastry

I prefer to   repeat  the  rolling  and    folding  process   7  times ,  but   anything  more  than  3   will give  good  results.    After  the  desired  number of  steps , cover  and  chill the   dough for  at  least 30  minutes  before using  it .   Alternately  it  can be  wrapped  tightly  and   frozen  for   future.

Quick Puff Pastry

Quick Puff Pastry

By Syama
A quick  knock off  puff pastry version.   Gives  good   flaky  crusts  to  pies  and  tarts . 
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Prep Time 15 minutes
Total Time 15 minutes
Servings 1 lb Sheet


  • 2 C All Purpose Flour
  • 1 C or 2 Sticks Butter Chilled
  • 1/2 Tsp Salt
  • 1/3 C Water Chilled
  • Flour - As needed for dusting


  • Cut the butter into 1/2 inch cubes .
  • Sift 2 C flour and salt into the bowl of a food processor. Add the butter and pulse 5 to 10 times till the mix looks crumbly. The butter chunks will be smaller but visible. Add the chilled water and pulse about 5 times till the dough starts to clump together.
  • Flour a work surface and dump the mix onto it. Using your hands bring all the mix together into a rough ball .
  • Sprinkle some more flour on the board and over the ball. Using a rolling pin roll our the dough into a rough 10" by 12" rectangle . Do not worry about the shape or exact measurements at this point. While rolling stretch the dough in one direction only. After a couple of rolls, give the dough a quarter turn, and roll again, repeating the process on all four sides.
  • Dust the dough lightly and fold the dough from the top towards you 1/3 of the way . Fold the bottom third over it. Repeat the folding process in the other direction to get a cube shaped piece. The dough will be rough and crumbly at this point.
  • Dust the working surface and the dough again and repeat the process 5 to 7 times. After the second or third time the dough begins to look much smoother. If no chunks of butter is visible , or it feels like the butter is beginning to melt into the dough , refrigerate the dough for 10 to 15 minutes before continuing the process.
  • After the dough is rolled the required number of times, dust the puff pastry sheet and fold and freeze or fold and chill for 30 minutes before using .


Use the best quality butter !!

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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Quick Puff Pastry

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