Cooking Classes


Quick Puff Pastry

In my last post I mentioned pissaladière.  A most important part is the puff pastry.  And we are all so afraid to make this delicate pastry.  This recipe is so easy and so reliable.  Just give it a try!

Quick Puff Pastry
adapted from Menus from an Orchard Table by Heidi Noble

3 cups bread flour
1 cup pastry flour
2 cups unsalted butter, cut into 1/4 inch cubes
2 cups whipping cream
1/2 tsp salt

See all the lovely layers of dough.  This will make it fluffy upon baking.
Sift the flours and salt into a bowl.  Add the butter and toss to coat.  Pour in the cream and toss to soak up all the liquid.  On a lightly floured surface roll the dough away from you into a rectangle.  Fold the dough into thirds.  Turn the dough 90 degrees and roll it out again to a rectangle.  Wrap and refrigerate.

Remove from the refrigerator and repeat the 2 turns and folds.  refrigerate again for one hour.  Remove from the refrigerator for a second time and repeat the 2 turns and folds.  Refrigerate again for one hour.  Roll to the desired thickness and refrigerator or freeze for 1 hour.  Bake at 400F until evenly golden, but the darker the better.


  1. If only I had the courage...(sigh). Homemade puff pastry has got to be the best, no doubt.


  2. Interesting! Just so I'm clear, we don't cut the butter in, but rather the rolling and folding accomplishes that? Also, do you start with room temperature butter? And 400F (not 40!)?

  3. Hmmm. I just saw one that had crushed ice as it's secret... this looks like it could be fun... and those 12 hour recipes are,well, 12 hours... long time!!

  4. Interesting, Sarah. Any way to cut down on the time consuming recipes we always see is a big plus.


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