Quick Puff Pastry

Directions

1. 1
   Sift together the all-purpose flour, cake flour, and salt into a large chilled bowl.
2. 2
   Cut in the pieces of butter using a pastry knife until the butter is in very small lumps, about 1/2 inch in diameter.
3. 3
   Combine the ice water and the lemon juice, and stir into the flour mixture, a little at a time, pressing the dough together with your hands until it comes together.
4. 4
   Turn the dough out onto a well-floured surface, and roll it into a 1/2-inch-thick rough rectangle, approximately 12 x 18 inches.
5. 5
   The dough will be very crumbly.
6. 6
   Fold the bottom of the rectangle toward the center, then the top of the rectangle toward the center, overlapping the bottom third, like a letter, and give the dough a quarter-turn to the right.
7. 7
   Roll the dough into a large rectangle, 1/2 inch thick, and fold into thirds again.
8. 8
   This completes the first double turn.
9. 9
   Using a dry pastry brush, brush any excess flour from the dough.
10. 10
    Repeat the rolling, folding, and turning process 2 more times to execute another double turn, refrigerating the dough for a few minutes if the butter becomes too warm.
11. 11
    Wrap the dough in plastic wrap, and put in refrigerator to chill for 1 hour.
12. 12
    Remove the dough from the refrigerator.
13. 13
    Repeat the rolling, folding, and turning process again to execute 1 more double turn.
14. 14
    There will be 6 turns in all.
15. 15
    The dough needs to be rolled out to a 1/2-inch-thick rectangle each time.
16. 16
    With each turn, the dough will become smoother and easier to handle.
17. 17
    Store the dough, wrapped well in plastic, in the refrigerator for up to 2 days, or in the freezer for up to 3 months (thaw in the refrigerator).