Making Quick Puff Pastry

Preparation info
  • Makes


    • Difficulty


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By Anne Willan

Published 1989

  • About

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.


  • 2 cups/250 g flour
  • 1 tsp salt


  1. 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