Quick Puff Pastry

Chill all the ingredients. Sift the flour and salt into a very cold bowl, add the butter cubes and chilled water. Crumble the mixture with scissors.

Form a firm dough ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

Roll out the dough into a rectangle measuring 15 x 45 cm on a floured work surface. Fold it into thirds like a wallet, then mark the folds with the rolling pin and refrigerate for another 20 minutes.

Give the dough a quarter turn, roll it out again to the same dimensions, and repeat the folding and resting steps from step 3 four times in total.

Your dough is ready to be rolled out one last time to the desired thickness. Use well-sharpened cookie cutters to cut it.