Blitz Puff Pastry

Instructions

1. Procedures 1 Place cold cubes of butter into freezer until semi-frozen, about 20 minutes
2. Place flour, salt, softened butter, and 3/4 cup ice water in mixer fitted with paddle attachment
3. Combine on low speed until just combined (add a tablespoon or two more of cold water if needed)
4. Remove bowl from mixer and add semi-frozen butter cubes
5. Using hands, quickly incorporate butter chunks into dough (butter should still be solid)
6. Place dough onto large piece of plastic wrap and press into an 8- by 10-inch rectangle that is about 1-inch thick
7. Wrap tightly and chill 1 hour
8. 2 On lightly floured surface, roll dough into 10- by 20-inch rectangle with squared off edges
9. Do a 4-fold: Fold one short end to just past center
10. Fold other end to meet and then fold in half
11. Wrap and chill for 15 minutes
12. 3 Roll out dough again into a 10- by 20-inch rectangle
13. Repeat 4 fold and chill for 1 hour
14. 4 Repeat rolling out and giving a 4 fold 2 more times, chilling dough an hour in between each fold
15. After giving final fold, chill dough at least an hour before using (see note).