To begin making the Quick Puff Pastry Recipe Sheet for making puffs, measure all the ingredients and keep them ready

Add flour and salt to a large mixing bowl and give a quick stir to combine it

Add the large cubes of butter into the flour mixture

Ensure each piece of butter is coated fully into flour

When it is coated in flour it will be less likely to melt and also less likely to melt out of the dough later when we roll to make the sheets

This process of covering the butter with flour is called lamination of the butter with flour

If it is not laminated well, the butter will melt out of the dough and you will end up with a puff that is not flaky

Next, squish up the cubes of butter coated with flour by pressing between your fingers

Like shown in the image below

Once all the pieces are squished, just toss them in flour once again

You need to ensure all the butter pieces are well coated with flour

Make a well in the center and add little ice water at a time

Starting with 1/3 cup and then adding more if required a tablespoon at a time

Because every single brand of flour absorbs moisture differently, we need to ensure we add that water little at a time

To mix the water in, toss the flour into the water and it helps the water get incorporated to form the dough without kneading

Do not knead the dough, as it can activate too much gluten

When it gets to a stage where the puff pastry dough forms large clumps, you can knead a little to understand how much more moisture is needed to bring the dough together without breaking those butter shingles

Add a few tablespoons of water if needed again to bring the dry flour together to form the dough

It is important to get the dough to the right hydration level

If it becomes too wet, then the dough will become sticky and might not be the best thing for puff pastry

Gently press and bring the flour together to form a dough without kneading

It is important to work as quickly as possible

If you take too long and knead too long the heat from your hands will melt the butter and make it sticky

We need to ensure that the butter is still in big pieces in the dough after bringing it together

The dough will look rough and not smooth and you will be able to see the big chunks of butter and will not look totally smooth

Divide the dough in two halves and shape each piece into an almost square disk

Wrap each disc of dough in a plastic/ cling film wrap and refrigerate for at least one hour

Based on the warmth and the humidity of the region, a minimum one hour will allow the dough to rest before we begin the folds to make the puff pastry sheet

After one hour, remove the dough from the refrigerator

Dust the working surface with very little flour

Open one of the discs while the other is still in refrigeration

First RoundRoll out the dough into a rough rectangle shape to about 1/2 inch thickness

The dough will be tough, so use a little muscle to roll it out

If you feel the dough is sticky with butter, sprinkle a little bit of flour in the area where the butter feels sticky

Ensure you dust off any excess flour

Once you have rolled it into a 1/2 inch thick rectangle, fold the dough into half and then fold the half into a quarter again

This is the first fold

We will proceed to make the 2nd fold in the same round

Dust a little flour if required and roll into a 1/2 inch rectangle again and then do the folds (first into half and then again fold the half into a quarter)

Wrap this dough the same cling wrap and refrigerate for at least 30 minutes to an hour until the dough is firm

Second RoundAfter an hour, repeat the process mentioned in the first round again

Once you are done with at least 3 to 4 rounds of rolling, folding and chilling process, the puff pastry dough is ready

You need to ensure you refrigerate the puff pastry dough for at least 6 to 8 hours before you are ready to use it to make puffs, tarts and more

These puff pastry sheets can be stored in the freezer for up to 3 to 4 months

When you are ready to use them, thaw for 15 to 20 minutes at room temperature and begin using it for the recipes