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1.
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Sift together the flour and salt in the bowl of a food processor fitted with the blade attachment.
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2.
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Add chilled, diced butter and pulse three to five times, until the butter pieces are about the size of lima beans.
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Add water to the mixture and pulse again about three times.
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Invert the crumbly mass onto a lightly floured work surface.
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3.
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Using a rolling pin and bench scraper, shape the mass into a long rectangle.
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Use the bench scraper and carefully flip one third of the rectangle toward the center.
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Then, flip the other end to the center, like folding a business letter.
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Rotate the dough 90 degrees.
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4.
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Reshape and roll the dough into a rectangle.
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Repeat the folding and rotating process three more times for a total of four turns.
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If the dough becomes soft or sticky during this process, immediately refrigerate until firm.
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5.
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After four turns, wrap the dough in plastic wrap.
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With your finger, make four indentations in the dough one for each time the dough has been turned.
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This is a reference point for how many times the dough has been turned.
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Refrigerate the dough at least 45 minutes or until firm.
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6.
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After the dough has been refrigerated for 45 minutes, unwrap it and discard the plastic.
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Keep your work surface and rolling pin well floured.
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Press down on each of the four sides of dough to seal its shape.
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7.
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Start with the rolling pin at the center.
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Roll away from you.
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Return to the center and roll toward you.
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Repeat the folding and rotating process of the dough two more times for a total a total of six times.
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8.
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After the sixth turn, wrap the finished dough in plastic wrap and refrigerate to make sure it is well-chilled before baking.
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Quick Puff Pastry keeps refrigerated up to three days or frozen for several months.
