Instant Puff Pastry

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Preparation info

  • Makes about

    3 pounds

    of dough
    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

What makes this puff pastry faster is the elimination of multiple rollings and foldings as it requires only one round. Plus, there are no separate butter and dough mixtures— everything goes into the food processor and the finished dough emerges minutes later. As with any butter-rich dough, make sure everything is cool, especially the kitchen, or you’ll wind up with a dough that has the consistency of mashed potatoes and will be about as easy to roll out. This recipe makes an ample batch of dough so that you can freeze some for later use.


  • 4 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
  • 2 teaspoons salt
  • 18 ounces ( sticks) cold unsalted butter
  • 1 cup cold water


  1. Combine the flour and salt in the bowl of a food processor fitted with the metal blade. Pulse several times to mix.
  2. Cut each stick of butter into about 10 pieces and add to the bowl. Pulse twice.
  3. Remove the cover and use a thin-bladed metal spatula to stir the flour and butter mixture up from the bottom of the bowl. Cover and pulse twice more.
  4. Add the water and pulse twice. Repeat step 3.
  5. Invert the food processor bowl over a floured work surface to turn out the dough. Carefully remove the blade and transfer any dough on it to the work surface. Press the dough into a rough rectangle.
  6. Flour the dough and press (don’t roll) it with a rolling pin to flatten. Move the dough, making sure there is still flour under it to prevent it from sticking, and give the dough a 90-degree turn. Press again.
  7. Again making sure that the surface and the dough are adequately floured, roll the dough into an 18- inch (45-cm) square.
  8. Cut the square in half to make two 9 × 18- inch (23 × 45-cm) rectangles. Roll one to make it 12 × 18 inches (30 × 45 cm.. From the 18- inch (45cm) edge closest to you, fold the bottom third of the dough over the middle third and the top third down over that. Roll the dough into a tight package from one of the short ends and press down on it with the palm of your hand to make a rough square. Repeat with the other piece of dough. (See figures a–c.)
  9. Wrap and refrigerate the 2 packages of dough (or you may cut them in half again and store them in ¼ batches). Chill for at least 1 ½ hours, before using.


You may keep the dough refrigerated for 2 or 3 days. If you intend to make the dough in advance, freeze it and defrost it in the refrigerator overnight before using.

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