Food Processor Puff Pastry

Prep: 20 mins | Cook Time: 0 mins | Course: Baked Goods | Yield: 1 1-lb pastry sheet 

Delicious and buttery puff pastry is 5 minutes away from your next perfect puff bake.  I bake a rolled-out sheet of pastry for about 20 minutes or until puffed and a deep golden brown at 400*. Inspired by Martha Stewart and Nick Malgieri https://www.marthastewart.com/319099/food-processor-quick-puff-pastry 

1 ¼ cups butter, cold

2 cups flour

¾ tsp salt

⅔ cup cold water

Dice 1 cup butter into small cubes, wrap in plastic, and place in the freezer for a few minutes while measuring the other ingredients. Place flour and salt in the food processor. Pulse to combine.

Add the remaining ¼ cup of butter, (diced into cubes) and pulse until combined. Add the chilled cup of butter and distribute with 3, 1-second pulses.

Add half of the water and pulse once. Add the remaining water and pulse 2 times.

Scrape the dough out onto a lightly floured rolling surface. Pull the dough into a log shape and wack with a couple of strokes of the rolling pin to flatten. Roll the dough into a 10.20-inch rectangle. Fold the long end into the middle on one side and then on the other. Roll from the short end all the way up jelly-roll style. Click the Martha Stewart site linked above to watch the video of Martha and Nick making the pastry if you wish.

Wrap the dough in plastic and place it in the fridge for 3 hours or in the freezer for 30 minutes before using it in your desired recipe. If not using right away, store in the freezer thawing at room temperature before using.