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Cheater's Puff Pastry

3 1/2 cups all-purpose flour
1 3/4 tsp fine grey sea salt
1 lb cold butter
1 cup cold water

In the large bowl of a food processor fitted with a steel blade, combine the flour and salt with a few pulses.

Cut the butter into 1/2" cubes. Add 1/4 cup of the cubed butter to the flour mixture and pulse until you can't see pieces of butter. This takes about ten 2-second pulses. Add the rest of the butter and pulse a few times until the butter is the size of peas. You might have to remove the lid after a few pulses and stir the flour up from the bottom.

With the lid removed, pour the water evenly over the flour mixture. Don't dump it in one spot. Pulse a few times until the dough looks rough. Stop before the mixture comes together.

Turn the crumbly dough onto a piece of floured waxed paper. Using floured hands, press the dough into a square. Dust the dough lightly with flour, top with waxed paper, and roll the dough, occasionally turning it 90 degrees, until you have a 18" square.

Cut the square in half down the length of the waxed paper, Roll 1 piece of dough into a 12" x 18" rectangle. Using the bottom sheet of waxed paper, fold the dough in thirds along the long edge, creating a 4" x 18" strip. From the short end, roll the dough up tightly. Press the roll with your palms to make a rough rectangle, about 6" x 4". Repeat with the other piece of dough. You may need a clean sheet of waxed paper.

Cut each rectangle in half. You now have 4 pieces of dough. Wrap each in plastic wrap and refrigerate for at least 1 hour. Bake according to recipe directions.

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