Quick Puff Pastry
Quick puff pastry, also called flaky pastry, gives you layered, buttery dough without the long chill-and-turn schedule of classic puff. The recipe uses equal weights of butter and flour, 460 g of each. The butter goes in as four portions, one rubbed into the flour and the rest smeared in between folds. Rolled into a log and wrapped, it stores for a week chilled or six months frozen.
Instructions
Sift the flour into a bowl. Rub one portion of the butter into the flour until the mixture looks crumbly.
Stir in cold water a little at a time, only as much as you need to bring the mixture together into a dough.
Dust a board and rolling pin lightly with flour. Roll the dough out to about 0.5 cm thick.
Smear a second portion of butter over the dough. Fold the pastry into quarters, then roll it back out to 0.5 cm thick.
Repeat the buttering, folding and rolling until all of the butter has been used.
Lay a sheet of plastic wrap large enough to cover one side of the flattened pastry, then turn the board over. Cover the other side with a second sheet of plastic wrap.
Roll the wrapped pastry gently into a cylinder. Refrigerate it until you need it. It keeps for a week in the refrigerator or 6 months in the freezer.
Make it personal.
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