Quick puff pastry.

Sift the flour in an amount of 225 grams, add a pinch of salt.

Butter should be cut into cubes of a centimeter.

Send the butter cut in this way into flour with a teaspoon of lemon juice, pour about 125 milliliters of water.

Now you need to knead the dough quickly, adding two more tablespoons, if it’s too dry.

Roll out the dough in the form of a rectangle.

By eye, we divide into three parts. The bottom third is up to the center, and the top one is down, on top of the bottom one.

Fasten the joint.

Turn the dough at a right angle.

Roll out into a rectangle again.

So you need to repeat it several times so that the dough turns out layered.

Puff pastry is usually rolled out several times, folded, turned.

At the same time, it should be kept in the refrigerator, cold, and the fat should be taken at an average temperature.

Keep it for at least half an hour.

This dough should be smeared with egg on top when baking and sent to a preheated oven.

It can be prepared for the future.

It can be stored for 3 days in the refrigerator and half a year in the freezer.