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Making Quick Puff Pastry
- Makes
10-12
pastries - Difficulty
Easy
By Anne Willan
Published 1989
With only two turns, quick puff pastry is a shorter version of classic puff pastry. It is particularly good as a crust for rich tarts and pies, baking to a golden flaky finish. Roll the dough on a floured work surface; if lightly handled so that the gluten does not develop, it needs only a short rest between each rolling.
Ingredients
2 cups 250 g 1 tsp
Method
- Sift the flour and salt into a bowl. Add half the butter and with a pastry cutter or two knives, cut it into the flour to form coarse crumbs then rub with your fingertips to form fine crumbs. Make a well in the center, add the water and mix with a knife. If the dough is dry, add
a little
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