I LOVE using frozen puff pastry. It is an amazing substance. It will instantly transform an amateur pastry maker like myself into a top-notch pastry chef. But it is spendy and doesn’t keep well, and a little on the oily side.
For about a year now I have been tinkering with a homemade dough that doesn’t take an entire day to make and still has that rich, buttery flaky layered texture that is the puff pastry hallmark. I won’t bore you with all the variations, but I made about 30 versions, trying to get the balance of ingredients just right to maximize flavor and texture.
I FINALLY FINISHED IT THIS WEEKEND!
My sister Sandy is a culinary student who has a pastry certificate. She was here this weekend and gave it her stamp of approval! She was impressed with the texture given how little time was invested in making it. It only takes 5 minutes of prep time. No, seriously, 5 MINUTES! I am NOT making that up!
These little small discs are great for making individual tarts by spreading with a little pudding or flavored cream cheese and topping with fresh fruit.
***Stayed tuned for my next post in a few days for “Red, White and Blueberry Tarts,” made with this pastry just in time for the Fourth of July***
So, here it is in all its flaky buttery glory!
5 MINUTE HOMEMADE PUFF PASTRY
1 1/2 cup unbleached all purpose flour
1/4 teaspoon salt
8 ounces cream cheese, cold
8 tablespoons unsalted butter, cold
1 tablespoon cold water
1 teaspoon lemon juice
Preheat oven to 400 degrees.
Cut butter into very small cubes and place in freezer for at least 1o minutes. Place flour and salt in a food processor. Cut cream cheese into small cubes and add to food processor. Add frozen butter cubes to food processor. Pulse in 1-second pulses for about 8 to 10 pulses, until small crumb stage.
Turn processor on and stream in the water and lemon juice, just for a few seconds until the dough begins to come together in a ball. Flatten dough into a small disc, wrap in plastic wrap and then refrigerate for 4 to 24 hours.
Turn out onto a lightly floured surface and let stand about 20 minutes, until soft and cool to the touch. Roll out to 1/4 inch thickness. Fold dough over itself in thirds. Roll out to 1/4 inch thickness again.
Cut into shapes as desired and bake on a baking sheet with parchment paper. Bake near top of of oven for 15 to 18 minutes, depending on size of shapes, until light golden brown, watching closely the last few minutes so as not to burn.
– posted by Donna
c – Copyright 2009 by Donna Kelly -
Commercial use with permission only
