Flaky, buttery layers with minimal effort – no folding required!
Ingredients:
- 2 cups (250g) all-purpose flour (plus extra for dusting)
- 1 cup (230g) cold unsalted butter, cubed
- ½ cup (120ml) ice-cold water
Instructions:
1. Cut Butter into Flour
In a bowl, toss flour and cold butter cubes. Use a pastry cutter or fingers to press butter into flat flakes (pea-sized pieces).
2. Add Water
Drizzle ice water over mixture. Stir with a fork until shaggy dough forms (don’t overmix—visible butter flakes are good!).
3. Chill & Roll
Shape into a rectangle, wrap in plastic, and refrigerate 30 minutes. On a floured surface, roll into a large rectangle, then fold into thirds (like a letter). Repeat roll + fold 2 more times.
4. Final Chill
Refrigerate 1 hour before using.
Tips:
✅ Keep it cold: Work quickly to prevent butter from melting.
🔥 Hot kitchen? Freeze dough 10 minutes between folds.
🥐 Use for: Croissants, tarts, or palmiers!
Not quite traditional puff pastry, but delivers flaky layers without the labor! 😉