Puff pastry is a staple in every master baker’s repertoire, and is an important part of many mouth-watering recipes. Make this quick puff pastry for turnovers, strudels or any other recipe that calls for a light and flaky dough.
Combine the flour and salt in a mixing bowl, and add the sliced butter. Mix until the butter slices are coated with the flour.
Add the water and mix with a wooden spoon.
Place the pastry dough onto a lightly floured surface and knead it into a loose ball. Form the dough into a rectangular shape. Roll it flat and fold the dough into thirds, then turn the dough one quarter and fold it again to create nine layers. Repeat this entire step.
Wrap the dough tightly in plastic wrap and let it cool in the refrigerator for 20 minutes. Remove the dough from the refrigerator and repeat Step 3 two more times. Re-wrap the dough and place it in the refrigerator for another 20 minutes.
Remove the pastry dough from the refrigerator and slice it into equally sized pieces.
Place the pastries onto an oiled cookie sheet. Leave ample space between each pastry to prevent them from sticking together.
Bake the puff pastries at 400 to 425 degrees F until they’re golden, puffy and appear dry.