Quick (Blitz) Puff Pastry

Instructions

1. Prepare dry ingredients: In a mixing bowl, combine the flour, powdered sugar, and salt. Mix to combine.
2. Add butter: Add the very cold butter cubes to the dry ingredients. Mix for 30 seconds, ensuring some chunks of butter remain visible.
3. Add ice water: Add ice water to the mixture and mix for another 30 seconds until just combined.
4. Form dough block: Transfer the barely mixed dough onto a countertop, form into a block, wrap it, and flatten into an evenly distributed slab.
5. Chill dough: Refrigerate the dough slab for 1 hour to relax the gluten and keep butter cold.
6. Perform folds: Give four single turns (letter folds) in a row, refrigerating for 30 minutes after these turns.
7. Final fold: Give the fifth and last single turn, brushing off excess flour during the folding process to keep dough smooth and less sticky.
8. Roll out and portion: Roll out the pastry into a large rectangle about the size of your baking tray. Divide into four or eight portions depending on recipe quantity.
9. Chill and use: Chill each portion if doubled recipe, roll out sheets as needed for baking.