Food Processor Quick Puff Pastry Recipes

QUICK PUFF PASTRY

Steps:

• In a large mixing bowl whisk together the flour (240 grams / 2 cups) and salt (2 grams / ½ teaspoon).
• Add the cold cubed butter (225 grams / 8 ounces / 2 sticks) to the bowl and toss it throughout the flour.
• Press down on each piece of butter with your fingertips until each one is flattened out. Do not work the butter in as much as you would do with a pie crust. Keep the pieces very large, just flatten them. (see step-by-step pictures in the post).
• When all of the butter has been flattened start adding the ice-cold water a few tablespoons at a time and use your hands to toss the water throughout the mixture. Keep adding the water until most of the flour is moistened and the mixture starts forming large clumps.
• Press the dough together on the counter into a rectangular shape and then wrap in plastic wrap. Place in the refrigerator to chill for at least 30 minutes and up to 2 days.
• After the dough has chilled, flour a work surface and roll the dough out into a skinny rectangle about ½- centimeter or ¼-inch thick.
• Fold the dough over itself in thirds and then rotate the dough 90 degrees to the left. Roll out and fold the dough 3 more times (for a total of 4), always rotating 90 degrees in the same direction between each fold.
• Wrap the dough in plastic wrap and refrigerate before using it. Ideally, 1 hour is best before rolling it out. The dough can be refrigerated for a total of 48 hours between this chilling time and the first.
• This dough can be wrapped well in plastic wrap and frozen for up to 2 months. Let thaw in the refrigerator overnight before using.

PATE BRISEE (PIE DOUGH)

Steps:

• In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
• Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

QUICKEST PUFF PASTRY

Steps:

• Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
• Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
• Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
• Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
• Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.

NIGELLA LAWSON PROCESSOR PUFF PASTRY

Steps:

• Pulse the flour and salt together in the processor, then add the butter and pulse 3-4 times, the butter should be cut up but still be in visible chunks.
• Add a squeeze of lemon juice and the iced water, and pulse till the pastry begins to form a ball, then tip out onto the bench and form a ball. Wrap tightly in cling wrap and rest in the fridge for 30 minutes.
• Dust the benchtop with flour, then roll the pastry into a long rectangle into a long rectangle three times longer than it is wide, then fold it in three like a business letter. Roll out again to the same length and repeat the fold and roll another 2 times (not rolling out after the last fold).
• Wrap in cling wrap and rest in the fridge for another 30 minutes before using it to allow the gluten to relax. When baking, brush with a lightly beaten egg white and bake in an oven preheated to 200 degrees C till puffed and golden brown.

QUICK PUFF PASTRY

Steps:

• Mix flour and salt in a large, chilled stainless-steel bowl. Cut the butter into very thin pieces. Using a pastry blender, or working with your fingertips, cut butter into the flour until the butter is in small lumps, about 1/2 inch in diameter. (A food processor will not work for this pastry because it cuts the butter too finely.)
• Stir in the water, a little at a time, pressing the dough together. Turn dough out onto a well-floured board and roll it into a rough rectangle. The dough will be very crumbly. Fold into thirds and rotate it a quarter turn to the right. Roll into a large rectangle and fold into thirds again. This completes the first double turn. Remove excess flour with a wide brush. Wrap dough in plastic and chill for 30 minutes.
• Repeat this rolling and turning process twice more, chilling well between double turns. With each turn the dough will become smoother and easier to handle. This puff pastry, like the classic version, requires 6 turns (accomplished as 3 double turns) before it is complete.
• Store the dough, wrapped well in plastic, in the refrigerator for up to 2 days, or freeze for future use.

QUICK PUFF PASTRY

Steps:

• 1. Sift together the flour and salt in the bowl of a food processor fitted with the blade attachment.
• 2. Add chilled, diced butter and pulse three to five times, until the butter pieces are about the size of lima beans. Add water to the mixture and pulse again about three times. Invert the crumbly mass onto a lightly floured work surface.
• 3. Using a rolling pin and bench scraper, shape the mass into a long rectangle. Use the bench scraper and carefully flip one third of the rectangle toward the center. Then, flip the other end to the center, like folding a business letter. Rotate the dough 90 degrees.
• 4. Reshape and roll the dough into a rectangle. Repeat the folding and rotating process three more times for a total of four turns. If the dough becomes soft or sticky during this process, immediately refrigerate until firm.
• 5. After four turns, wrap the dough in plastic wrap. With your finger, make four indentations in the dough - one for each time the dough has been turned. This is a reference point for how many times the dough has been turned. Refrigerate the dough at least 45 minutes or until firm.
• 6. After the dough has been refrigerated for 45 minutes, unwrap it and discard the plastic. Keep your work surface and rolling pin well floured. Press down on each of the four sides of dough to seal its shape.
• 7. Start with the rolling pin at the center. Roll away from you. Return to the center and roll toward you. Repeat the folding and rotating process of the dough two more times for a total a total of six times.
• 8. After the sixth turn, wrap the finished dough in plastic wrap and refrigerate to make sure it is well-chilled before baking. Quick Puff Pastry keeps refrigerated up to three days or frozen for several months.