Quick puff pastry!

I think my opinion on preparing puff pastry at home is quite clear (the puff pastry).

But the moment always happens when you want a tastier pastry than the industrial one; and it is the time that our trusted baker is closed or has already finished it!

This is a method to skip all the so-called "pasta turns" (there are also others) and to be able to prepare it at home easily and quickly. 

Lin short the time is however a relative concept: between one thing and another they go away a couple of hours or a little more.

The ones shown here are the minimum quantities for a small puff pastry:

Ingredients:

Preparation:

Prepare the ingredients for the various points of the procedure and proceed with the first mixture, mixing the flour with water, salt and butter by hand. Then flatten about 5 mm and place in the freezer wrapped in aluminum foil for about half an hour.

Soften the butter with a fork, mix it with the flour and set it aside in a cool place until the dough taken from the freezer is just rolled out to soften it.

Cover the sheet of dough with the butter, leaving the edges free, roll it up tightly and let it rest for another half hour in the fridge (not in the freezer)

Take the dough out of the fridge and roll it out to the thickness of use (usually about 3 mm);
if it is not used immediately, it can be wrapped in a sheet of parchment paper and stored (in a plastic bag) in the fridge for no more than three days.

Or use it immediately, as in the following photos, for a very simple millefeuille.
But it is also suitable for all other uses.

I did not indicate the preparation of the millefeuille cake because the one photographed I only gave it to show a possible use of the pastry.
I promise that the first time I prepare one with all the trappings I put the whole procedure!

ADVICES AND NOTES: 

•  Recipe, text only: to print or download.
• The steps in the freezer and in the fridge are absolutely necessary to prevent the butter from melting too much and no longer forming the various layers during cooking.
  Personally, after having rolled it out well, I keep the dough, even if I need it immediately, in a cool place for at least twenty minutes.

Your comments are welcome!
Leave them in the form at the bottom of the page: