The fastest puff pastry

Ingredients:

• 280 g chilled unsalted butter
• 0.5 cups of cold tap water
• 1 teaspoon of salt
• 2 cups unbleached premium flour (about 250 g)

Preparation:

1. Cut 220g of butter into 0.5-1cm cubes, place them on a plate, and refrigerate while you prepare the remaining ingredients. Measure out the water and add the salt; stir until completely dissolved and set aside.
2. Cut the remaining 60 g of butter into large cubes. Place the flour in the work bowl of a food processor fitted with a metal blade; add 4 tablespoons of butter and pulse on the pulse setting until the butter is absorbed, about 10-12 1-second pulses.
3. Add the remaining butter and pulse 1-2 more times to distribute evenly. Add the water and pulse 3-4 times until the dough forms a rough ball. Do not overbeat.
4. Flour a work surface and remove the dough from the bowl. Form the dough into a rough rectangle and place it between two pieces of plastic wrap. Press the dough with a rolling pin to flatten it, then roll it back and forth several times to form a 12 x 18-inch rectangle.
5. Remove the plastic wrap and turn the dough out onto a floured work surface. Remove the second piece of plastic wrap. Fold the dough three times widthwise, folding the top third down and the bottom third up to form a 15 x 45 cm rectangle. Then roll the dough up along one of the short sides, keeping the edge underneath the dough.
6. Form the dough into a square, wrap in plastic wrap and refrigerate for 1 hour or until firm.