Incredibly Quick Puff Pastry

Preparation info

  • Makes about

    2¼ pounds

    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

Traditionally, puff pastry—the buttery, flaky dough used for Napoleons—is one of the most demanding pastries to make. A series of “turns”—rolling and folding the dough— produces alternating layers of dough and butter, which results in the flakiness that gives Napoleons their French name: millefeuille (“a thousand leaves”).

This easy version is made in minutes, and produces excellent results. It freezes well, and can be used for all sorts of cookies, pastries, and hors d’oeuvre. Note that all puff pastry tastes best on the day it is baked. And to keep it crisp, don’t refrigerate baked pastry.