Easy puff pastry (in less than an hour!)

How to make all butter puff pastry dough from scratch - in under an hour!

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Ingredients

200 grams or little less than 1 cup unsalted butter
120 ml or 1/2 cup water
250 grams or 2 cups all purpose flour or maida
3/4 teaspoon salt

Instructions

Slice half the butter into thin slices and the other half into small cubes. Dont worry if the slices cut in between .
Measure out half cup of the water.
Now place the water and both types of butter in the freezer for 15 minutes
Meanwhile add the salt to the flour and mix well.
To this, add the chopped butter and just rub it in. Basically gather the butter and flour together in your palms and rub together until all the butter is covered in flour.
Add the icy water and mix into the flour until the mixture forms a lump or ball. It wont be pretty.
On a floured surface ,shape this dough into a square .
Roll into a vertically long rectangle. Approximately 5x 12 but doesnt have to be perfect .
Now place the slices of butter over the middle third of this . Layer it on top of each other if needed but stick to the middle third.
Fold the top third of the dough down over the butter and then the bottom third of dough up over the just folded top third . Like a letter .
Turn over and once again roll out into a vertically long rectangle and fold it like a letter once more.
Chill this for 10 minutes.
Now again roll out into a rectangle. Fold in thirds ,turn over . And do this once more . Chill for 10 minutes
As you keep rolling , the dough will look smoother. If too much butter is melting or sticking , you can chill longer.
After chilling , roll out and fold. Turn the dough over , roll out and fold a last time. So we do 6 folds in total.
The pastry is now ready. Chill until you need it .
When you are ready to use , just roll it out and cut into needed shapes and fill as needed.

Video

Notes

This can be refrigerated for about a week and frozen for months.

You can double or half the recipe.

Just to give you an idea , this amount makes about 10 to 12 large filled puff pastries.

Dont worry if pieces come apart while making the dough or rolling it , just patch it on and continue. It will look smooth as you carry on with the process.

Do not knead the dough at any point !

You can chill the dough any way possible , but i find wrapped in parchment works very well.

The chilling after every couple of folds is optional if you stay in a cold place but with my experience, 10 minutes in the fridge really helps .

Similarly , once the 6 folds are over , you can technically use it but again I find at least 10 minutes of chilling of the dough helps with the flakiness . You can even chill overnight if you are not in a rush.

Adjust the salt if you are using salted butter.

My measuring cup is 240 ml.