Ingredients
Equipment
Method
- Combine flour and salt in a large bowl. Cut in the cold butter cubes using your fingertips or a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add ice water, mixing until the dough just comes together. Do not overmix. Form the dough into a rough rectangle, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough chills, prepare the butter block. Place the cold butter on a piece of plastic wrap. Cover with another piece of plastic wrap and pound it with a rolling pin to soften it slightly. Shape it into a square approximately 6x6 inches.
- Wrap the butter block tightly in plastic wrap and refrigerate until firm, about 30 minutes.
- On a lightly floured surface, roll out the dough into a rectangle roughly twice the size of your butter block. Place the chilled butter block in the center of the dough.
- Fold the dough over the butter block, like an envelope, sealing the edges. Pinch the seams tightly to enclose the butter completely.
- Gently roll out the dough into a long rectangle. Perform a 'letter fold' by folding one-third of the dough over the center, then folding the other third over that, creating three layers. Wrap in plastic wrap and refrigerate for 30 minutes.
- Repeat the rolling, folding, and chilling process two more times, for a total of three 'turns'. Ensure the dough is always chilled between turns.
- After the final turn, wrap the puff pastry tightly in plastic wrap and refrigerate for at least 1 hour, or until ready to use. It can be stored in the refrigerator for up to 2 days or frozen for longer storage.
Notes
This recipe yields one large sheet of puff pastry. You can divide it into smaller portions before the final chilling if needed. For best results, ensure all ingredients and equipment are cold.