Of all the things I learned at Blog & Bake, what I’m gonna share with you today blew my mind the most. Quick puff pastry seems like an oxymoron right? I mean regular puff pastry is essentially the same thing as making croissants and we all know that isn’t really a quick process. This however- is totally quick, easy and doable- and best of all- the results are amazing and can be used anywhere you’d use store-bought puff dough.
I made my puff into some delicious cinnamon twists, trying to figure out a way to add one last Cinco de Mayo recipe to the mix, thinking of my favorite cinnamon twists from Taco Bell. (shh don’t tell.) They’re not the same texture, but they sure were good. Flaky, buttery and full of cinnamon sugar. Perfect to serve at a party (they look great all standing up in a glass or vase) or dipped into some morning coffee.
You will be seeing uses for this dough over and over so get ready- it’s a new favorite! And don’t worry- I will finally share my recap of Blog & Bake tomorrow! :)
Recipe from: King Arthur Flour
- 1 1/2 cups all purpose flour (6 oz)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 cup (8 oz) unsalted butter, chilled well and cut into chunks
- 1/2 cup (4 oz) sour cream (full fat)
- For Cinnamon Twists:
- 2 tablespoons butter, melted
- 1 1/2 tablespoons ground cinnamon
- 1/4 cup plus 2 tablespoons white sugar
- In a medium bowl, combine the flour, salt and baking powder.
- Add the chunks of butter into the dough, flattening each piece with your fingers
- Add the sour cream, and gently mix it into the dough. It won't be cohesive at this point.
- Turn the dough onto a floured work surface and bring it together with a few quick kneads. Pat the dough into a square and roll it into an 8x10 rectangle- using flour as needed to prevent sticking.
- Dust off any excess flour from the surface of the dough, and fold in three. (like a letter)
- Flip the dough over, rotate it 90 degrees, and repeat the process. (Rolling to an 8x10 rectangle and then folding.) Wrap dough and chill for at least 30 minutes before using.
- Roll chilled dough to 1/4 inch thickness. Brush with melted butter and sprinkle with about half the cinnamon sugar. Press sugar mixture into the dough, flip it over and repeat with another brush of butter and cinnamon sugar topping.
- Cut dough into 1 inch strips (I used a ruler to help me stay straight) Pick up each strip and twist the ends into opposite directions until dough is spiraled.
- Place twists onto a parchment-lined baking sheet, pressing the ends down as you arrange them. Bake at 400 degrees F for 15-18 minutes or until golden brown. Cool on a wire rack and dust with additional cinnamon sugar if desired.
Start by combining your dry ingredients in a large bowl. The cut the butter into large chunks and add to the flour mixture.
Use your fingers to flatten each butter chunk.
Add the sour cream, and use a large spatula or bowl scraped to incorporate it into the dough. It won’t come together completely yet – so don’t worry.
Turn the dough onto a lightly floured work space. This is how it will look- disastrous right? Don’t worry it will be fine. Give it a few quick kneads until it comes together like this:
The dough may seem a little dry, but don’t fret- it will be hydrate lots as it chills. At this point- flour your rolling pin- and roll dough into an 8 x 10 rectangle. (get your ruler handy!)
Use a pastry brush to dust off any extra flour from the surface, and fold the dough like a letter- bringing the top down and then the bottom folded over that.
Flip the dough over, rotate it 90˚ so that it’s vertical, and repeat the process one more time. Roll into 8×10, dust off, fold like a letter. (add extra flour as needed to prevent sticking)
Wrap in plastic wrap and chill dough for at least 30 minutes. (Longer is OK, it can also be frozen at this point and reserved for when you are ready to use it.)
After chilling- you have yourself a chunk of puff pastry dough that can be used for whatever you’d like! For this recipe I rolled mine out to about 1/4 inch thick.
I brushed it with a little melted butter and topped with cinnamon sugar, pressing it into the dough- and flipped it over.
Another layer of butter/cinnamon sugar was applied, the dough was cut into strips, twisted and arranged on a cookie sheet.
Look at those layers all baked up. Would you ever know this wasn’t regular puff pastry? I dusted these with more cinnamon sugar after they cooled because that’s how I roll.
Any other suggestions for how I should use this fabulous dough? Can you believe I’ve never actually baked with puff pastry before??