Pâte feuilletée facile (feuilletage rapide)

Ingrédients

• 12 oz butter (3 sticks / 340g, chilled and thin sliced)
• 3 1/2 cups all-purpose flour (plus more for rolling)
• 2 tablespoons sugar
• 2 teaspoons salt
• 3 tablespoons canola oil
• 1 teaspoon lemon juice
• ice water

Préparation

1. 1

   Mix the flour, sugar, and salt in a large bowl.

2. 2

   Add the oil and whisk until thoroughly combined with the flour mixture being careful not to leave any large clumps.

3. 3

   Thinly slice the butter and add to bowl. Toss to coat butter and separate any pieces that have stuck together.

4. 4

   Add the lemon juice to a quarter cup of the ice water and add it to the flour, then using a butter knife or spatula, work it into the flour mixture.

5. 5

   Drizzle in a couple more tablespoons of the ice water, constantly tossing to distribute.

6. 6

   Then switch to using your hands to mix. Drizzle in a tablespoon of ice water. Knead the dough several times to bring it together in large clumps. You want it to be dry and a bit crumbly but hold together.

7. 7

   Move moistened clumps to the side of the bowl, leaving behind any dry bits. Drizzle in more ice water by the tablespoon as needed with the dry bits in the bowl and toss until they are dry and a bit crumbly, but hold together when squeezed. Then bring the clumps together in the bowl.

8. 8

   Wrap the mixture in plastic and massage the dough to work the crumbly bits into the dough and flatten it into a rectangle. Chill for 2 hours (or up to 24 hours).

9. 9

   Remove the dough from the fridge, unwrap it and pound it with a rolling pin a few times to soften it. Roll out on a lightly floured surface into a long rectangle about 12x18" long and ¼" thick. Then fold it into thirds, like you would a letter.

10. 10

    Rotate the dough 90° and repeat the rolling and folding process twice, dusting with more flour as needed. If the dough seems to be resting, cover and rest for 10 minutes, then repeat the process one to two more times dusting with more flour as needed.

11. 11

    Cut the dough in half to portion it. Rewrap and chill for at least 30 minutes before using.