This recipe changed my life, and I have Lucy Vanel to thank for it.
A few years ago, I bookmarked her fast feuilletage, an easy, fuss-free way of making puff pastry that did not involve rolling out the butter and enclosing it into a détrempe, nor did it confine you to the kitchen with incessant refrigeration steps.
A fuss-free puff pastry that does not confine you to the kitchen with incessant refrigeration steps.
Instead, her recipe merely has you cut the butter into the flour to form a rough dough, then do four rounds of rolling out, folding, and turning, like you would for a classic puff pastry, but without refrigerating the dough every time.
This means you can have a remarkably good, homemade puff pastry ready in, oh, fifteen minutes, without sacrificing flavor: four rounds are enough to create dozens* of layers of butter and flour — more random ones, yes, but just as effective — that will puff up gloriously in the oven and produce the flakiest texture.