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Short-Cut Puff Pastry
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1 1/2 cups Land O Lakes® Butter, frozen

2 1/2 cups plus 2 tablespoons all-purpose flour, divided

1 tablespoon sugar

1 teaspoon salt

1/3 cup whole milk

1/3 cup ice cold water

How to make

  1. STEP 1

    Grate frozen butter using medium shred disk of food processor or with large box grater. (We recommend using food processor.) Transfer grated cold butter to large bowl; gently toss with 2 tablespoons flour until coated. Place in freezer to keep cold.

  2. STEP 2

    Whisk sugar, salt and 2 1/2 cups flour in medium bowl. Add half of frozen butter mixture; toss to coat. (Return bowl with remaining grated butter to freezer.)

  3. STEP 3

    Stir milk and cold water into flour mixture with fork until shaggy pieces form. Knead dough in bowl a couple of times until shaggy dough forms. Transfer dough to work surface. Knead dough a couple more times until it comes together. Press into 1-inch-thick square; wrap tightly in plastic food wrap. Refrigerate 30 minutes.

  4. STEP 4

    Roll out dough on lightly floured surface to 18x6-inch rectangle. Place dough onto work surface so short side is facing you. Sprinkle one-fourth (about 1 1/2 ounces) remaining grated butter onto center third of dough. Fold lower third over butter, lining up outside edge.

  5. STEP 5

    Sprinkle about 1 1/2 ounces (about one-third of remaining butter) onto recently folded dough. Fold upper one-third dough down and over butter to form neat 6-inch square.

  6. STEP 6

    Press dough firmly together on all sides to seal. Rotate dough 90° counterclockwise so top flap opening is on your right. Roll out dough, dusting with flour as needed, to 18x6-inch rectangle. Repeat folding process, incorporating all remaining butter. Press firmly to seal; wrap in plastic. Chill 30 minutes or up to overnight.

  7. STEP 7

    Roll out dough on lightly floured surface to 18x6-inch rectangle. Fold in thirds as before (but without incorporating any butter). Rotate 90° counterclockwise as before; roll out to rectangle again. Repeat folding process one more time. Wrap in plastic; chill at least 30 minutes. Dough is now ready to be rolled out and used.

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