Puff Pastry is key in so many French desserts. When made by hand it literally takes hours to bring it to a point where it may be baked. I suppose this is the reason Pepperidge Farms makes so much money selling this pastry dough.
It can be used in savory and sweet dishes plus it is so versatile. After baking, it is either layered and filled or if baked in the shape of a shell or container, it is filled as a side dish or a main course. It is pretty easy to work with and even the most novice of cooks can be successful with this dough. Here is a shorter version of puff pastry. This is why it is called quick.
Also known as rapid puff or rough puff. You can make it flaky as well as tender if you make it well.
16 oz gold medal unbleached flour
1 t salt
8 oz water
drops of lemon
12 to 16 oz butter 1/2″ cubes (cold)
1 c sugar (sacristans and palmiers)
Two double turns or six single turns. Rest 20 minutes in between.
1) Mixing bowl with paddle, combine all ingredients until just mixed.
2) finish by hand.
3) Roll out onto cold surface with lots of flour about 1/8″ to 1/4″ thickness.
Shape and rest in fridge before baking. 375º to 400º 18 to 25 minutes. There is nothing to cook in this puff pastry you are just browning the dough. Drying time. Cool on rack.
Sacristans…roll dough 1/8″ sprinkle with sugar and roll it into the dough. Turn dough over and repeat process. Cut 5″ x 1/2″ twist and press down edges into the sheet pan.
Palmiers…follow sugar application for sacristans. shape 8″ x 5″ fold in half to see the middle. Turn both edges in by rolling. Fold twice toward the center but only just shy of the center line. turn over and slice 1/2″ portions.
Bake 375º to 400º 12 to 15 minutes to brown the dough. Dry time, turn oven down. Cool on rack.
Quick Puff Pastry
You can use freshly rolled puff or the scraps leftover after you have cut the puff dough.
1) Roll out the puff dough 1/8″ to 1/4″ thickness.
2) Egg wash. Sprinkle with salt, pepper, cayenne pepper
and cheddar cheese. Roll ingredients into the dough.
3) Turn the dough over and repeat.
4) Cut 1/2″ strips. Twist and put on sheet pan.
5) Cool in fridge about 30 minutes.
Bake 375º to 400º for about 18 minutes. Cool on rack. Enjoy.