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Food Processor Quick Puff Pastry

Leave the frozen stuff on the shelf -- chef Nick Malgieri's fresh puff pastry recipe is tasty and easy to make in your food processor. It appears in his cookbook "Bake! Essential Techniques for Perfect Baking." Use it to make his: - Ox Tongues - Butterfly Wings - Sacristains Photo credit: Quentin Bacon

  • yield: Makes about 1 1/2 pounds dough

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Ingredients

  • 1 1/4 cups (2 1/2 sticks) unsalted butter, chilled
  • 2 cups all-purpose flour, plus more for work surface
  • 3/4 teaspoon salt
  • 2/3 cup cold water

Directions

  1. Step 1

    Cut 1 cup (2 sticks) butter into 1/4-inch cubes. Place in an even layer on a plate and transfer to refrigerator to chill.

  2. Step 2

    Place flour and salt in the bowl of a food processor and pulse to combine. Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to food processor; pulse to combine. Add 1 cup chilled butter; pulse 3 times, 1 second each pulse. Add half of the water and pulse once; add remaining water and pulse twice. Dough will not form a ball.

  3. Step 3

    Remove blade from processor by lifting up with the handle. Scrape dough from bowl onto a lightly floured work surface. Lightly flour dough and, using your hands, squeeze and shape dough into a cylinder. Press down to flatten into a rectangle.

  4. Step 4

    Starting at the narrow end furthest away from you, use a rolling pin to press the dough firmly in parallel strokes close to one another. If there are sticky pieces of butter on the surface, cover with a large pinch of flour and press with the rolling pin to combine. Clean off the rolling pin as you go to make sure nothing sticks to the dough. Continue pressing with the rolling pin, working towards the narrow end closest to you.

  5. Step 5

    Roll dough into a 10-by 20-inch rectangle. Fold the 10-inch ends over the middle (like a letter) to make three layers. Position one of the (about) 6-inch ends to face you and roll up dough like a jelly roll. Place dough on a lightly floured work surface, seam-side down. Sprinkle top of dough lightly with flour and press down using your hand to form a rectangle.

  6. Step 6

    Wrap dough in plastic wrap and transfer to refrigerator for at least 3 hours and up to 3 days before using.

Source
The Martha Stewart Show, September 2010

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Reviews (10)

  • 18 May, 2011

    Raw dough can be frozen or refrigerated

  • 26 Jan, 2011

    I've made several pithiviers with this dough. Also some turnovers, strawberry and chocolate -- they came out great and tasted much better than Pepperidge Farms puff pastry. Thank you!

  • 8 Jan, 2011

    Brilliant! This made the best cannoli shells ever! Thanks.

  • 23 Nov, 2010

    @deb218 and rij12861 - Croissants are a yeast-based dough, so this recipe is not a good one for croissants, however great for strudels.

  • 24 Sep, 2010

    Thank you for the puff pastry episode. Nick was fun and interesting, talented and I can't wait to make this recipe. I could smell the 'butterfly wing"s baking!

  • 23 Sep, 2010

    I love your show and hope you don't leave Hallmark Channel...I watch it all day long...right through Oprah!

  • 23 Sep, 2010

    @Deb218 - this makes a great cresent. However, not airy enough for croissants.

  • 23 Sep, 2010

    I'm thinking you could, there's one way to find out for sure, be brave and give it a try. I can't wait to make this dough myself, but I will wait for cooler weather first, we're in the low 90's here today, still!

  • 22 Sep, 2010

    This was THE BEST show segment I have enjoyed in a long time! It was fast but I can't wait to try it! Loved it!!

  • 22 Sep, 2010

    I wonder if you could use this for croissants?