Quick Puff Pastry

Cut ⅓ cup (75 ml) of the butter into small cubes. Refrigerate. Grate the remaining ⅔ cup (150 ml) of the butter and place in the freezer.

In a bowl, combine the flour and salt. Using your hands or a pastry cutter, rub the cubed butter into the flour until the mixture takes on a sandy texture. Gradually add the water just until the dough comes together. You may not need all the water or you may need to add a few extra drops.

On a lightly floured work surface with a rolling pin, roll out the dough to form a 16 x 10-inch (40 cm x 25 cm) rectangle, with the short side closest to you. Place the frozen butter along the bottom third of the dough. Fold this bottom third of dough in towards the centre of the rectangle, then cover with the top third of the dough (as if folding a letter). Turn the dough 90 degrees and fold the rectangle into thirds to form a square, pressing down lightly to flatten. Cover with plastic wrap and refrigerate for 1 hour.

Repeat this rolling and folding process twice more. Cover the dough with plastic wrap and refrigerate for 1 hour after each roll.