Lightning Puff Pastry

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	1 hr 10 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

180 g flour
90 g butter, cold, in small pieces
90 g quark, 40%, drained well
1 pinch (s) salt

Instructions

Put the cold butter cut into small pieces and the very well drained quark together with a good pinch of salt on the flour, first shape into crumbs with your fingers and then very quickly into a ball. The dough must not be worked too long and should not be homogeneous, i.e. small pieces of butter and quark should still be visible.
Roll out this dough into a rectangle, fold it up, turn it, roll it out again into a rectangle - repeat the whole thing five times.
Chill for at least an hour, ideally overnight, before baking.
Then roll out and cover as desired. Immediately remove from the pan after baking and let cool on a rack.
The specified amount is sufficient for a 28cm form and is suitable for sweet and salty pastries.
For everyone who lives in France: 90 g of quark corresponds to 2 Petit Suisses, whoever uses them saves weighing and draining.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.