FAST PUFF PASTRY

Makes 1 - 10 x 14 inch sheet of rolled-out dough 3/16 of an inch thick

Make the day before using, keeps 3 days refrigerated, 9 months frozen.

Ingredients:

2 cup flour (1/2 lb.)
1 tsp. Kosher salt
1/2 tsp. cream of tartar
1/2 lb. unsalted butter, cut 1/2 inch dice

Procedure:

Coat butter with flour on waxed paper so pieces are individual

Put all into a bowl, add 2/3 cup ice water, mix until it comes together

Turn out onto floured dough board and kneed to form a dough. Roll into a 1/8 inch thick and square shape. Brush of excess flour before the next step.

Mark into thirds and then fold in the marks in to one piece---chill 30 minutes.

Repeat the rolling with additional flour, brushing off excess and folding 3 more times, refrigerating in between, for a total of 4 foldings, and rollings.

Roll a final time and cut into desired shapes, egg wash and bake at 410F