Quick (blitz) puff pastry

Cut the butter into 1-inch cubes and keep cold.

Combine the flour, powdered sugar and salt in a mixing bowl.

Add the very cold butter and mix 30 seconds.

Add the ice water and mix 30 seconds; visible chunks of butter are a good sign.

Turn the barely mixed dough onto the counter, form a block, wrap, flatten into an even slab and refrigerate 1 hour so the gluten relaxes and the butter stays firm.

Give four single turns (letter folds) in a row, flouring generously during the first and second and brushing off excess flour; refrigerate whenever the dough warms.

Refrigerate 30 minutes, then give the fifth and last single turn.

Roll out into a large rectangle about the size of a baking tray, divide into four (or eight if doubled), chill, roll each portion into sheets and freeze.