Quick Puff Pastry (from Gourmet)
2 cups flour
2 sticks butter
1/2 cup ice cold water
If you can find 100% wheat all-purpose flour, use it instead of the stuff that has barley in it.
Use real butter.
Cut the butter into chunks and place in a food processor.
Place the flour on top of the butter and start mixing it until it resembles coarse meal.
Remove to a mixing bowl so you have room to add the water.
Add the water and stir together with a fork.
Keep stirring until it forms a ball. Wrap the ball with plastic or waxed paper and chill for 1 hour.
After the hour of chilling, roll out the dough on a floured surface.
Make a rectangle that measures about 12X8 inches.
Fold the top third down over the rest of the dough. Fold the bottom third up and over the other. If the dough is getting warm, wrap it up and chill it another 20 minutes.
Bring the dough out of the fridge and turn it so the dough it is perpendicular to you and roll it out to the same 12X6 original size. Fold it in thirds again.
Repeat so that you have folded it into thirds a total of 4 times.
The edges will get smoother as you turn it. When you have finished all of the turns, you can use it immediately or you can store it in the fridge for up to 3 days.
When you bake it, bake it hot (400 degrees) until golden. The exact time will depend how you use it.