10 minute puff pastry (cold butter)

Ingredients

• 1 1/4 cup very cold butter (salted)*
• 1/2 cup very cold water
• 1/4 teaspoon salt*
• 2 cups all-purpose flour

Procedure

1. Using a food processor, fitted with the metal blade, add flour and salt to the bowl, then add 3/4 cup (170 grams) cold butter cut in cubes and pulse until butter is absorbed (about 10 to 12 one second pulses), then add the remaining cold butter (cubed) and pulse two or three times (no more) to combine, add the cold water and pulse four or five times just until the dough comes together to form a ball (really important not to over process).
2. On a lightly floured surface place dough and knead lightly approximately 10 times. With a lightly floured rolling- pin (lightly flour the dough so it doesn’t stick) roll into a rectangle approximately 12 x 18 inches (30 x 45 centimeters).
3. Fold the dough in half and then half again and one last time, wrap in plastic and refrigerate for 1 – 2 hours (I left mine in the fridge for two hours).