Cookbook:Quick Puff Pastry

Flaky pastry is also known as "Quick Puff Pastry".

Ingredients

 * 460 g butter, divided into four equal portions
 * 460 g all-purpose flour

Procedure

 * 1) Sift the flour into a bowl.
 * 2) Cut one portion of butter into the flour until it becomes crumbly.
 * 3) Add cold water, as needed, to make a dough.
 * 4) Lightly dust kneading board and rolling pin with flour. Roll dough until it is approximately 0.5 cm thick.
 * 5) Cut (smear) another portion of butter into the pastry. Fold pastry into quarters. Roll pastry back to 0.5 cm thickness. Repeat this step until there is no butter left.
 * 6) Draw a sheet of plastic food wrap large enough to cover one side of the flattened pastry. Invert the kneading board.
 * 7) Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape.
 * 8) Store in refrigerator until needed for use. Keeps well for a week or 6 months in freezer.