Cheater's Puff Pastry

• 2 1/4 cups (300gr) all purpose flour
• 1 1/4 cup (300gr) unsalted butter, cold and cut into 1/4-inch cubes
• 1/2 teaspoon (3gr) salt
• 1/2 cup (125ml) ice-cold water

Place the flour in a large bowl and make a well in the center. Add the butter and salt right in the well and work them together with the flour, using your fingertips, gradually drawing in more flour into the center.

When the butter pieces have reached pea sized pieces and the mixture appears grainy, gradually add the ice water and mix until it is all incorporated. Do not overwork the dough. Roll it into a ball, cover with plastic wrap and refrigerate 20 to 30 minutes.

On a lightly flour work area, roll the dough to an 8x4-inch rectangle. Fold it into three and give it a quarter turn. Roll it into another 8x4-inch rectangle again and fold it in three again. These are the first 2 turns. Cover with plastic wrap and refrigerate again for 30 minutes.

Give the chilled dough 2 more turns, rolling and folding as previously described. The pastry is ready then. Cover with plastic wrap and refrigerate for 30 minutes.

When ready to use, roll the dough to a 1/8- inch (3 mm) thick rectangle and cut out eight 4x2 pieces. Place them on a parchment paper lined baking sheet. Dock the dough with a fork to let the steam out while baking so your rectangles will be evenly puffed. Bake at 350F until golden brown. (if they puff too much, cover with a sheet of parchment paper and place a small baking sheet on top).