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Quick puff pastry

Time 25 minutes
Yields Makes 22 1/2 ounces of dough (enough for 1 tart, 8 turnovers or 4 vol-au-vents)
Quick puff pastry
1

Cover and freeze the butter and flours for 30 minutes to chill thoroughly.

2

In the bowl of a food processor, combine the all-purpose and cake flours, along with the salt. Pulse to combine.

3

Add half of the frozen butter pieces and pulse until the butter is reduced to the size of peas. Add the remaining half of the pieces, and continue to pulse until the size of peas.

4

Slowly add the water and lemon juice, and continue to pulse just until the dough begins to clump together.

5

Remove the dough to a floured board (using all-purpose flour), and form into a rectangle about 12 by 8 inches.

6

Fold the dough in half (the dough will be very crumbly at this point), then roll out again until the dough measures a 12-by-8-inch rectangle.

7

Fold the dough in half again, then cover and place in the freezer for 20 minutes.

8

Remove the dough and roll out into a rectangle. This time, fold the dough into thirds, as with a letter. Roll the dough out once more and fold again into thirds. Roll out and fold once more.

9

Cover and chill until ready to use.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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