My boyfriend has been asking me to make him lady locks for quite a while now, I just wasn’t up to spending over 24 hours making puff pastry. I don’t have the forms to roll the dough around either. So I was looking through a book, called “Good Cookie”, there is a Rapid Puff Pastry recipe, so I thought, I am going to give it a try. Let’s see what you think!
Rapid Puff Pastry
- 1 3/4 Cup Bread Flour
- 1 3/4 Cup Cake Flour (not self rising)
- 1 tsp. Salt
- 2 Cups (1 pound) Unsalted Butter (freeze it for a half hour, then cut into 1/2″ cubes
- 1/2 Cup plus 1 Tblsp Ice water
Using the paddle attachment blend the flours and salt at low speed. Add the cold butter a third at a time. Just mixing for a few seconds, the mixture will be very crumbly with large pieces of butter. Now add the ice water, on low speed, only until the dough comes together.
On your floured work table (I used cake flour) Pat the dough into a rough rectangle. Now roll it into a 8″ x 16″ rectangle, lift your dough and flour if needed so it doesn’t stick to the table. Instead of getting out a measuring tape, measure your rolling pin, mine was a little over 16″ long, but I used it as a guide.
Turn the dough so the short end is facing you, dust off excess flour, use your handy pastry brush, now fold the bottom third of the dough up to the center, dust off excess flour again, now fold top of dough to center. This is just like folding a business letter!
Now turn the dough so the open sides are at the top and bottom. (a 90 degree turn) Flour as needed so the dough doesn’t stick. Now roll out again into a 8″ x 16″ rectangle, repeat with folding the lower third up to the center, dust off excess flour, and fold top of dough over the center. Hate to repeat myself, but it is important to dust off the excess flour, you want the dough to stick together and excess flour will deter this. Now that wasn’t so bad, you have just completed two “turns” of the dough. Hey this rapid puff pastry is quite doable!
Now wrap your dough in saran wrap and refrigerate for 30 minutes.
While the dough is in the frig, make your favorite Buttercream recipe, I made vanilla, but feel free to make chocolate, or both. A recipe calling for 8 oz of butter and 8 oz of Crisco is plenty.
Now place the dough so that the open ends are closest to you. We will roll the dough as we had done before. Thus making two more “turns” of the dough. Just look at the photos above and repeat. We are now ready to use the puff pastry dough. Yehawww!!!
If you don’t want to make your Lady Blocks now, the dough can be refrigerated for 3 days, or frozen for a month.
Divide the dough into four equal pieces. This is when a bench scraper comes in handy. They are only a couple of bucks, and you will use this more often than you think.
Take each fourth of dough and roll into a 12″ x 12″ square. Be precise with these measurements because you want all four to be as close to each other in size. As you roll out one, use a measuring tape and cut off excess. Don’t throw out the scraps they can be frozen then used for another goodie. Place square of dough on foil, proceed with other pieces of dough rolling into a 12″x 12″ square and place on foil. Layer them on top of each other onto a sheet pan.
Put them into the freezer. You want the dough to relax and firm up. So 30 minutes will be plenty of time. Preheat your oven to 400 degrees. Remove 2 sheets from the freezer, keep them on the foil, place onto 2 cookie sheets. Using a fork prick the dough thoroughly. Bake them for 8 minutes, now switch trays, top to bottom, bottom to top. Bake for another 8 minutes. Take off trays, using the foil and let cool. Take out of the freezer the other two sheets of puff pastry dough, fork prick them, and bake them as you did the other sheets. When done take them off the trays using the foil to assist you. Let them cool thoroughly. They will be golden brown in color.
When they are cooled take one square of puff pastry and frost it with your buttercream, I used about one cup in between each layer. Proceed with placing another puff pastry on top, then frost, then place another sheet of puff pastry and frost. Now leave the top bare. If you want to use chocolate buttercream, or layers of each vanilla and chocolate. Whatever you desire! Put your layered square into the freezer for about a half an hour. This will make it easier to cut.
Take out your layered square and cut them into rectangles, six cuts down, then four cuts across. You will have 24 rectangles. Use a sharp Chef knife. They may crumble somewhat, but this will be covered with a generous sprinkle of powdered sugar. This may seem time consuming, but it is much faster than rolling the dough strips around lady lock forms, let’s not forget the time saver using this Rapid Puff Pastry recipe. The resulting flavor is the same. They are flaky and creamy with the buttercream layers.
My boyfriend is happy, he is crazy over lady locks, now I have him crazy over Lady Blocks! So next time someone wants you to make Lady Locks for a party (wedding) tell them you will certainly make Lady Blocks and save yourself some time!