Quick puff pastry

Puff pastry is not that difficult to make and tastes much nicer than the bought version. The proportions in this recipe make enough for a big tart. You can easily double them and freeze the rest wrapped well in cling film and packed in a freezer bag.

(Source Fast and Easy Cooking)


150g plain flour
150g butter diced and put in the freezer for at least 10 minutes
75g chilled water
pinch of salt

  1. Mix all the ingredients 15 sec, speed 6
  2. Mix 10 sec, speed 2, reverse blade direction and turn out the pastry onto clingfilm. Wrap and chill in the fridge for 1 hour or in the freezer for 20 minutes until firm but not frozen
  3. Roll the chilled dough into a snake shape on a floured surface (step 1)
  4. Then roll the snake onto itself to form a snail (step 2)
  5. Roll the snail (standing as in step 2) to flatten it. This will form the layers we need in the puff pastry.
  6. Roll into a rectangle (add flour if the dough becomes sticky)  and fold in 3 (step 3). Wrap in cling film and reserve in the fridge until ready to use.

Step 1

Step 2

Step 3

6 Responses to Quick puff pastry

  1. hello nonomix.
    je ne connais pas cette technique de rouler la pâte comme un escargot.
    je vais essayer.
    bonne journée.

  2. je n ai pas encore fait de la pate feuilleté avec momix……avec tes explications claires et tes supers photos m ont donné envie d essayer…..
    bravo pour ton blog et je vais de suite le mettre dans mes favoris…..:)))))))

  3. J’adore la faire, c’est tellement simple et pratique ! bonne soirée, bises !

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