Quick puff pastry (Kirk McKoy / Los Angeles…)
Quick puff pastry
Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.
Total time: 25 minutes, plus chilling time
Servings: This makes 22½ ounces of dough (enough for 1 tart, 8 turnovers or 4 vol-au-vents)
1 1/4 cups (2½ sticks) cold butter, cut into ½-inch cubes
1 1/2 cups (6.4 ounces) all-purpose flour
3/4 cup (3 ounces) cake flour
3/4 teaspoon salt
1/3 cup ice water
1 tablespoon cold lemon juice
1. Cover and freeze the butter and flours for 30 minutes to chill thoroughly.
2. In the bowl of a food processor, combine the all-purpose and cake flours, along with the salt. Pulse to combine.
3. Add half of the frozen butter pieces and pulse until the butter is reduced to the size of peas. Add the remaining half of the pieces, and continue to pulse until the size of peas.
4. Slowly add the water and lemon juice, and continue to pulse just until the dough begins to clump together.
5. Remove the dough to a floured board (using all-purpose flour), and form into a rectangle about 12 by 8 inches.
6. Fold the dough in half (the dough will be very crumbly at this point), then roll out again until the dough measures a 12-by-8-inch rectangle.
7. Fold the dough in half again, then cover and place in the freezer for 20 minutes.
8. Remove the dough and roll out into a rectangle. This time, fold the dough into thirds, as with a letter. Roll the dough out once more and fold again into thirds. Roll out and fold once more.
9. Cover and chill until ready to use.
Each of 8 servings: 376 calories; 4 grams protein; 26 grams carbohydrates; 1 gram fiber; 29 grams fat; 18 grams saturated fat; 76 mg cholesterol; 0 sugar; 223 mg sodium.