Quick Puff Pastry
Main
| Amount | Ingredient |
|---|---|
| All-purpose Flour | |
| Unsalted Buttersoftened | |
| Salt | |
| Waterice cold | |
| White Vinegar½ tsp | |
| Unsalted Butter½-inch cubes, frozen |
Prep Method 4
- 1.In a mixer fitted with a paddle attachment, mix the flour, butter, and salt until well combined.
- 2.Combine the water and vinegar. Add to the dry ingredients and mix to form a dough. Do not over mix, but be sure there are no dry spots of flour in the dough.
- 3.Add the cubed and frozen butter and mix just until combined. Pat the dough into a square, wrap in plastic wrap, and refrigerate for at least 1 hour.
- 4.Give the dough 4 book turns total, resting for 30 minutes in between every 2 turns.
U of M Equivalency
XX Weight = XX Volume = XX Each
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Recipe Cost
There is not enough information to calculate cost. Please verify the below:- This recipe and all its sub-recipes must include Total Yield
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Ingredient and sub-recipe costs used to calculate this recipe.
All-purpose Flour$0.7871
Unsalted Butter$1.0119
Salt$0.0136
WaterThis ingredient is not yet set with a purchase cost and unit—
White VinegarThis ingredient is not yet set with a purchase cost and unit—
Unsalted Butter$3.0627
Partial estimate; unpriced ingredients are excluded. 81% of ingredient weight is priced.
2 costing issues
- Water: no active USD purchase price with a convertible package size
- White Vinegar: no active USD purchase price with a convertible package size
Nutrition label
Complete the items below to generate a final label.
Nutrition Facts
Amount per serving
% Daily Value*
- Total Fat 30g
- 38%
- Saturated Fat 0g
- 0%
- Cholesterol 85mg
- 28%
- Sodium 350mg
- 15%
- Total Carbohydrate 33g
- 12%
- Dietary Fiber 1g
- 5%
- Total Sugars 0g
- Protein 5g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.
Draft calculation · 81% mapped. Scaled batch: 2715 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.
Additional details
- Acids like vinegar help relax gluten, making the dough more pliable.
- Quick puff pastry is ideal for applications where a "high rise" is not a priority, and/or if time constraints are a concern.
- Puff pastry can be refrigerated for 3 days or frozen up to 2 months.