A quick knock off puff pastry version. Gives good flaky crusts to pies and tarts .
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 1lb Sheet
2CAll Purpose Flour
1Cor 2 Sticks Butter Chilled
Flour - As needed for dusting
Cut the butter into 1/2 inch cubes .
Sift 2 C flour and salt into the bowl of a food processor. Add the butter and pulse 5 to 10 times till the mix looks crumbly. The butter chunks will be smaller but visible. Add the chilled water and pulse about 5 times till the dough starts to clump together.
Flour a work surface and dump the mix onto it. Using your hands bring all the mix together into a rough ball .
Sprinkle some more flour on the board and over the ball. Using a rolling pin roll our the dough into a rough 10" by 12" rectangle . Do not worry about the shape or exact measurements at this point. While rolling stretch the dough in one direction only. After a couple of rolls, give the dough a quarter turn, and roll again, repeating the process on all four sides.
Dust the dough lightly and fold the dough from the top towards you 1/3 of the way . Fold the bottom third over it. Repeat the folding process in the other direction to get a cube shaped piece. The dough will be rough and crumbly at this point.
Dust the working surface and the dough again and repeat the process 5 to 7 times. After the second or third time the dough begins to look much smoother. If no chunks of butter is visible , or it feels like the butter is beginning to melt into the dough , refrigerate the dough for 10 to 15 minutes before continuing the process.
After the dough is rolled the required number of times, dust the puff pastry sheet and fold and freeze or fold and chill for 30 minutes before using .
Use the best quality butter !!
For detailed instructions go to https://oventales.com/quick-puff-pastry/ .