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- Drizzle the ice-cold water (and lemon juice, if using) over the mixture. Gently stir with a fork or your hands until the dough just begins to come together. You may need a bit more water if the dough feels too dry.
4. Bring the Dough Together:
- Turn the dough out onto a lightly floured surface. Knead it gently just to bring it into a rough ball. Be careful not to overwork the dough.
5. Roll and Fold:
- Roll the dough out into a rectangle about 1/2 inch thick. Then, fold the dough into thirds, like a letter (top third over the middle, bottom third over the top). Turn the dough 90 degrees and roll it out again into a rectangle.
- Repeat this folding and rolling process 3-4 times, chilling the dough for 15-20 minutes between folds if it gets too soft or warm. Each fold helps to create layers, making the pastry flaky.
6. Chill:
- After the final fold, wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. If you’re not using it immediately, you can freeze it for later use.
7. Roll Out and Use:
- Once chilled, roll the puff pastry out on a lightly floured surface to the desired thickness, then use it in your recipe (for pies, tarts, turnovers, or pastries).
Tips:
- Cold butter is essential for creating the flakiness, so don’t let it get too warm during the process.
- You can freeze the dough after it has chilled, so you can have puff pastry ready for future use.
- Use a light hand when folding and rolling the dough to prevent deflating the layers.
This quick homemade puff pastry will still give you that buttery, flaky result but without the lengthy process of traditional puff pastry. Enjoy it in your favorite savory or sweet dishes!
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