Quick puff pastry
25 minutes, plus chilling time
This makes 22½ ounces of dough (enough for 1 tart, 8 turnovers or 4 vol-au-vents)
1 1/4 cups (2½ sticks) cold butter, cut into ½-inch cubes
1 1/2 cups (6.4 ounces) all-purpose flour
3/4 cup (3 ounces) cake flour
3/4 teaspoon salt
1/3 cup ice water
1 tablespoon cold lemon juice
1. Cover and freeze
the butter and flours for 30 minutes to chill thoroughly.
2. In the bowl
of a food processor, combine the all-purpose and cake flours, along with the salt. Pulse to combine.
3. Add half
of the frozen butter pieces and pulse until the butter is reduced to the size of peas. Add the remaining half of the pieces, and continue to pulse until the size of peas.
4. Slowly add the water
and lemon juice, and continue to pulse just until the dough begins to clump together.
5. Remove the dough
to a floured board (using all-purpose flour), and form into a rectangle about 12 by 8 inches.
6. Fold the dough
in half (the dough will be very crumbly at this point), then roll out again until the dough measures a 12-by-8-inch rectangle.
7. Fold the dough
in half again, then cover and place in the freezer for 20 minutes.
8. Remove the dough
and roll out into a rectangle. This time, fold the dough into thirds, as with a letter. Roll the dough out once more and fold again into thirds. Roll out and fold once more.
9. Cover and chill
until ready to use.
Each of 8 servings: