- Add Ice Water: Drizzle the ice water over the flour-butter mixture. Using a fork, gently mix until the dough starts to come together. If the dough seems too dry, add a bit more ice water, one tablespoon at a time, but be careful not to add too much.
- Form the Dough: Turn the dough out onto a lightly floured surface. Knead it gently a few times just to bring it together into a ball. Do not overwork the dough; you should still see bits of butter in it.
- Roll and Fold: Lightly flour your rolling pin and roll the dough out into a rectangle, about 1/2-inch thick. Fold it into thirds, like a letter. This is your first fold. Turn the dough 90 degrees, and roll it out again into a rectangle and fold it into thirds again. If the dough is still manageable and not too warm, you can repeat this step once more. Each fold creates layers, and while traditional puff pastry has many more folds, this quick method will still give you some flakiness.
- Chill (Optional): If you have a few extra minutes, wrap the dough in plastic wrap and chill it in the refrigerator for about 10 minutes before using. This helps firm up the butter again and can enhance the flakiness of your pastry.
- Use the Dough: Now, your quick puff pastry dough is ready to use in your recipe. Roll it out to the desired thickness for your specific recipe, fill, and bake according to your recipe’s instructions.
Remember, this quick version won’t puff up as much as traditional puff pastry, but it will still provide a delightful, flaky texture to your dishes. This method is perfect for when you’re in a pinch and need a puff pastry-like dough without the extensive chilling and folding process.
