What makes this puff pastry faster is the elimination of multiple rollings and foldings as it requires only one round. Plus, there are no separate butter and dough mixtures— everything goes into the food processor and the finished dough emerges minutes later. As with any butter-rich dough, make sure everything is cool, especially the kitchen, or you’ll wind up with a dough that has the consistency of mashed potatoes and will be about as easy to roll out. This recipe makes an ample batch of dough so that you can freeze some for later use.
You may keep the dough refrigerated for 2 or 3 days. If you intend to make the dough in advance, freeze it and defrost it in the refrigerator overnight before using.
© 2008 Nick Malgieri. All rights reserved.