Flaky Butter-Rich Quick Puff Pastry

1. Mix Dry Ingredients

Start by whisking together 1.5 cups of all-purpose flour and 0.25 teaspoon of fine sea salt in a large bowl. This ensures the salt is evenly distributed, which is essential for a balanced flavor.

2. Grate Butter

Next, take 15 tablespoons of very cold unsalted butter. Grate the butter using a box grater or a food processor with a grating attachment. By grating the butter, you ensure it is evenly distributed throughout the dough, creating the necessary layers for the puff pastry.

3. Combine Butter and Flour

Add the grated butter into the flour mixture and use your fingers or a fork to mix it until the butter is well-coated with the flour.

4. Add Ice Water

Slowly add ice water, one tablespoon at a time, mixing gently with a rubber spatula after each addition. You want just enough water to bring the dough together without it being too wet.

5. Form Dough and Chill

Once the dough starts to come together, press it into a rough ball, wrap it in plastic wrap, and refrigerate it for 30 minutes to let the gluten relax and the butter firm up.

6. Roll and Fold Dough

After chilling, lightly flour your work surface and roll the dough into a 6 by 15-inch rectangle. Fold the dough like a business letter, bringing one end to the center and then the other end over that. Wrap the dough in plastic wrap and refrigerate it for another 30 minutes.

7. Repeat Rolling and Folding

Repeat the rolling and folding process two more times, rotating the dough 90 degrees each time to ensure even layering. Each time, wrap the dough in plastic wrap and refrigerate it for 30 minutes.

8. Final Chill

Finally, after the last fold, wrap the dough tightly in plastic wrap and refrigerate it for at least 1.5 hours. This step is crucial as it allows the butter to firm up and the dough to rest, ensuring the puff pastry will bake up flaky and tender.