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Richard Sax

Quick Puff Pastry Dough

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Preparation info
  • Makes about

    3 pounds

    • Difficulty

      Easy

Appears in
top 1000Classic Home Desserts
Classic Home Desserts

By Richard Sax

Published 1994

  • About

This puff pastry is made in a flash. Because there is more butter than flour by weight, it rises beautifully, even though it’s made without all of the traditional rests between turns. It freezes well.

Ingredients

  • 3½ cups all-purpose flour
  • ½ cup cake flour (not self-rising)
  • 1 te

Method

  1. Sift the flour and salt into a large bowl. Cut in the butter, using a pastry blender, 2 knives or your fingers. Leave the butter in large chunks (about ¼ inch). Stir in just enough cold water to hold the dough together. At this point, the dough will look lumpy and not blended.</

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