Fast Puff Pastry Dough
 
Makes dough for 10 strudels
Ingredients
  • 2 cups (454 grams) high-quality unsalted butter*
  • 2¾ cups (344 grams) all-purpose flour
  • 1 tablespoon (9 grams) kosher salt
  • ½ cup (120 grams) ice water
Instructions
  1. Freeze butter for 30 minutes.
  2. In the work bowl of a food processor, place flour and salt; pulse until combined.
  3. Cut frozen butter into cubes; add to flour mixture, and pulse until mixture is crumbly. With processor running, gradually add ½ cup (120 grams) ice water through food chute, processing just until mixture forms a ball.
  4. On a lightly floured surface, turn out dough. Shape into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes. Dough can be made up to 3 days in advance and frozen for up to 3 months.
Notes
*We used Kerrygold.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/strawberry-mascarpone-strudels/