This is a cheater recipe for puff pastry. There is no folding or turning involved and it only takes minutes instead of days. It won't rise quite as high as store bought puff pastry but you will not be unhappy with the results. The key here is to ensure the butter is frozen and to work it quickly into the flour! This pastry turns out a very flaky crust with lots of layers.
Ingredients
4 oz butter
6 oz all purpose flour
pinch of salt
ice water
raspberry jam
egg wash
course sugar
Directions
Preheat oven to 425 F
Freeze butter for 30 minutes. While butter freezes weigh flour and sift into a large mixing bowl with a pinch of salt.
Use a course grater to grate butter flakes into the mixing bowl with the flour and salt.
Use a fork or spatula to stir the butter into the flour until they are fairly combined.
Now add ice water one teaspoon at a time until pastry forms a ball and pulls away from the sides of the bowl. Use your hands to finish forming the pastry ball. Form into a disc, wrap in plastic film and put back in the freezer for 15 minutes to rest.
Roll out pastry into a rectangular shape, line the center 4 inches with raspberry jam.
Cut one inch diagonal slices on each side of the jam line and fold over to form the braids.
Apply egg wash and sprinkle the top with course sugar.
Bake top rack of oven for 30 minutes till pastry is golden brown.
Cool on a wire rack and sprinkle more sugar on top of pastry as a finishing touch!
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