Quick Puff Pastry

• 4 1/2 cups (750g) all-purpose flour
• 5 sticks plus 2 tbsp (600g) unsalted butter, cold
• 2 eggs
• 1 tsp fine salt
• 1.5 tbsp lemon juice
• 1 cup less 1 tbsp (220ml) cold water

Instructions

1. 1

   Beat eggs with a fork. Add the lemon juice and salt, and whisk well. Add the water and whisk until well combined. Refrigerate until needed.

2. 2

   Grate the butter directly into the flour. Toss it to ensure the butter is well coated with flour. Make a small well in the middle and pour in the prepared liquid. Mix the flour and butter mixture into the liquid with a fork. Then, using your hands, quickly form everything into dough. Don't overmix it; work with it gently. Combine it by folding the dough over and over again like a letter (to create those delicate layers) rather than just kneading it. I like to fold it like a letter at least 4 times (roll it out into a rectangle, fold, repeat). Form it into a block, cover with plastic wrap, and refrigerate for at least two hours before rolling it out and baking it; but I like to refrigerate it overnight.

3. 3

   Roll it out to about 3–4 mm thick. I typically bake this pastry at 410°F (210°C) for about 20–22 minutes. This is just a general guideline, but follow the directions that your recipe calls for. When you can lift the pastry with a fork and it doesn't bend, and when the pastry is flaky and a nice golden brown in colour, you know it's done. Prior to baking, dab the rolled-out pastry with a damp towel and prick it all over with a fork.