Quick Puff Pastry

Preparation info
  • Yield:

    7- by 4 inch

    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About


  • ¾ pound all-purpose flour
  • ¼ pound cake flour
  • ½ teaspo


Sift the two flours and salt together in a bowl. Quickly cut in the butter by hand. Pour in the cream and stir briefly. The dough should be coarse, and neither wet nor dry.

On a lightly floured surface, pat the dough into a 6-inch square. Roll the dough out into a