It is in my bones to always try and find a quicker solution for everything. This puff pastry recipe is really a time saver and a must-have in every kitchen’s private cookbook and it is totally foolproof.
In the bowl of a food processor, add the flour, salt and butter. Pulse the mixture until it reaches a texture like bread crumbs.
(If you dont have a food processor, you can rub the butter into the mixture with your finger tips)
Add the brandy and ¾ of the water. Pulse again and slowly add the rest of the water until a dough forms. You might not need all the water OR you might need to add a little bit more.
Dust a worktop lightly with flour, knead the dough for about 2 minutes. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
Use a rolling pin to roll out the dough into a rectangular shape.
Devide the frozen butter into 3 equal portions (80g each). TIP: warm a sharp knife under hot running water, pat the knife dry and cut the butter.
Grate 1 portion of the butter over ⅔ of the dough. Fold the part that does not have butter, over a ⅓ of the dough. Next, Fold the bottom ⅓ over the top part. Seal the edges with your fingers, rotate the dough 90° and roll it out, again in the shape of a rectangle.
Repeat the process until all the butter is used, remember to rotate the dough 90° after every completed fold.
With the last fold, do not roll the dough out again. Cover with plastic wrap and refrigerate for at least 1 hour before use.
Watch the video for a full tutorial on how to make the rough puff pastry.