Ingredients
- 225 grams all-purpose flour (a little less than 2 cups)
- 225 grams unsalted butter (2 sticks, room temperature)
- 1/2 tsp salt
- 1/2 cup cold water
Preparation
Step 1
In a large mixing bowl, cut the butter roughly into the flour using a pastry blender. You want lumps of butter about the size of your thumb.
Dissolve the salt into the water, then drizzle the water into the flour and mix with a wooden spoon until the dough comes together.
Cover the bowl with plastic and let the dough rest in the refrigerator for 15 minutes.
Dust your worksurface with flour and roll the dough out into a rectangle, oriented vertically in front of you. It should be about a quarter of an inch thick. Try to keep the edges straight, which is easier said than done. Gently brush away any excess flour on the surface of the dough.
Now fold the top edge down to the center, and do the same with the bottom edge.
Then fold the whole thing in half, top edge down to bottom edge, as if you were closing a book. This is called a book fold.
Now wrap the dough in plastic and refrigerate for 20 minutes.
Repeat steps 4, 5 and 6 three more times. You will make a total of four book folds, resting the dough in the fridge for 20 minutes in between each fold.
Once you are done, wrap the dough tightly in plastic and refrigerate overnight. It will then be ready to roll out and use.
Makes one pound of puff pastry doug