Short-Cut Puff Pastry
Short-Cut Puff Pastry
Skip the store-bought version and create your own tender, flaky puff pastry to use as a base for favorite breakfast and dessert pastries.
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55 min
Prep Time
02 hrs 45 min
Total Time
16
servings Ingredients
1 12 cups Land O Lakes® Butter, frozen
2 12 cups plus 2 tablespoons all-purpose flour, divided
1 tablespoon sugar
1 teaspoon salt
13 cup whole milk
13 cup ice cold water
How to make
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STEP 1
Grate frozen butter using medium shred disk of food processor or with large box grater. (We recommend using food processor.) Transfer grated cold butter to large bowl; gently toss with 2 tablespoons flour until coated. Place in freezer to keep cold.
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STEP 2
Whisk sugar, salt and 2 1/2 cups flour in medium bowl. Add half of frozen butter mixture; toss to coat. (Return bowl with remaining grated butter to freezer.)
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STEP 3
Stir milk and cold water into flour mixture with fork until shaggy pieces form. Knead dough in bowl a couple of times until shaggy dough forms. Transfer dough to work surface. Knead dough a couple more times until it comes together. Press into 1-inch-thick square; wrap tightly in plastic food wrap. Refrigerate 30 minutes.
Tip: Shaggy Dough
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STEP 4
Roll out dough on lightly floured surface to 18x6-inch rectangle. Place dough onto work surface so short side is facing you. Sprinkle one-fourth (about 1 1/2 ounces) remaining grated butter onto center third of dough. Fold lower third over butter, lining up outside edge.
Tip: Rolling and Folding
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STEP 5
Sprinkle about 1 1/2 ounces (about one-third of remaining butter) onto recently folded dough. Fold upper one-third dough down and over butter to form neat 6-inch square.
Tip: Folding Dough Down
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STEP 6
Press dough firmly together on all sides to seal. Rotate dough 90° counterclockwise so top flap opening is on your right. Roll out dough, dusting with flour as needed, to 18x6-inch rectangle. Repeat folding process, incorporating all remaining butter. Press firmly to seal; wrap in plastic. Chill 30 minutes or up to overnight.
Tip: Folding in Butter
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STEP 7
Roll out dough on lightly floured surface to 18x6-inch rectangle. Fold in thirds as before (but without incorporating any butter). Rotate 90° counterclockwise as before; roll out to rectangle again. Repeat folding process one more time. Wrap in plastic; chill at least 30 minutes. Dough is now ready to be rolled out and used.
240 Calories
17 Fat (g)
45 Cholesterol (mg)
290 Sodium (mg)
17 Carbohydrates (g)
1 Dietary Fiber
2 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
