Quick puff pastry

Preparation info
  • Yield: Approximately 24 ounces ,


    rounds of pastry, 3 inches in diameter, each weighing approximately 2 ounces
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Name of ingredient Baker’s percentages


This dough may be made either by hand or by machine, depending on the size of the batch.

Mixing by hand

  • Cut butter into 1½ inch chunks.
  • Place flour and salt into a large bowl. Mix to combine.
  • Add the butter and coat with the flour and salt mixture.
  • Add ice water all at once and lightly mix until th