Fast & Easy Puff Pastry
|High gluten flour||175 Gram (1 Cup)|
|Butter||175 Gram (3/4 Cup)|
|Lemon juice||1 Teaspoon|
|Ice water||125 Milliliter (Plus More As Needed)|
Sift the flour and salt into a bowl and add a walnut-sized piece of the butter.
Cut it into small pieces then lightly work it into the flour with your fingertips.
Mix in the lemon juice and most of the water to make a firm dough, adding a little more water if necessary.
Turn the dough out onto a lightly floured slab or board and knead it very gently, for the shortest time possible, until the dough is smooth.
Roll the dough out into a square about 1/2 inch (1 cm) thick.
Place the remaining butter between two sheets of waxed paper and beat it (no more than two or three times) until it is pliable but not soft.
Remove the paper and place the butter in the center of the dough.
Wrap the dough like a parcel to enclose the butter.
Wrap the parcel in waxed paper and chill for 15 minutes.
Remove the dough from the refrigerator, unwrap it and place it on the board or slab, the seam facing upward.
Flatten it slightly with the rolling pin, then roll it out to a rectangle about 1/2 inch (1 cm) thick.
Turn the dough so that the short end is facing you.
Fold the bottom third over toward the middle.
Bring the top third down over the folded third to make three layers of dough.
Turn the dough around so that the open edges are facing you and seal the edges by pressing lightly with the rolling pin.
Roll the dough out into a rectangle again and fold as before.
Wrap the dough in waxed paper and chill for 15 minutes.
Repeat the rolling and folding process another four times.
Chill the dough for at least 20 minutes before using.