Puff Pastry - the quicker way

I've mustered enough courage to venture into my first pastry recipe after many years.  I remembered trying it many years back and failed miserably.

But after much research and some (mental) preparation, I've finally braced myself and try out a "quick" puff pastry that I got off the net - a Gordon Ramsay's recipe. And guess what? It's really easy to do so, and rather fail proof.

However, before venturing into the pastry kneading and rolling, it is important to be reminded that however "quick" the recipe may claims itself to be, it is still time consuming - no, you won't get your pastry dough ready in matter of minutes. Just got to be patient with the fridging intervals and we're quite good to go :)

*p/s: I apologize for a non-picture post.  I couldn't get my hands on my camera or my iPhone during and between the kneads.

Rough Puff Pastry Recipe  adapted from Gordon Ramsay's recipe 

Ingredients: 

250 gm all purpose flour / plain flour
1 tsp salt
250 gm cold butter, cut into cubes
150 ml cold water 

1.  Sift the flour and salt into a large mixing bowl.
2.  Rub in the butter with the flour mixture loosely - you will need to see bits of butter.
3.  Make a well in the middle of the mixture and pour in about 2/3 of water. Mix until you have a firm dough.  Cover with cling wrap and let it set in the fridge for at least 20 minutes.
4.  Flour your work surface and knead your dough gently on the surface until smooth dough is formed.
5.  Then using your hand, knead the dough into a rectangular shape.
6.  Use a rolling pin, roll the rectangular into approximately 3 times the size.  Roll the dough in one direction only, and do not overwork the butter streaks - your dough should have a marbled effect.
7.  Just like you would with a business letter, fold the top third down to the center then the bottom third up to the center, and over that.  Then, wrap the dough sheet in cling wrap and let it set in the fridge for another 20 minutes.
8.  Repeat steps 6 and 7 twice (which means you should have folded your dough about 3 times). Once done, wrap your dough with cling wrap and let it chill / freeze in the fridge until ready for use. 

Here's some note to the recipe:
After reading some other recipes, I've decided to repeat steps 6 & 7 for at least two more times to get a more layered effect on my dough.
Also when freezing the dough, make sure it's in it's rectangular sheet form - don't roll it into ball form cause the dough will then lose its layered effect.