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Puff Pastry

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Prep Time 30 minutes
Chillling Time 3 hours 30 minutes
Total Time 4 hours
Servings 8

Ingredients
  

  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup ice cold water
  • 1½ cups unsalted butter cold

Instructions
 

  • Mix flour and salt. Add ice water gradually. Mix into shaggy dough.
  • Knead gently for 2 minutes. Shape into flat rectangle.
  • Wrap in plastic. Refrigerate 30 minutes.
  • Pound cold butter between parchment into 8x5 inch rectangle.
  • Roll dough into 10x16 inch rectangle.
  • Place butter in center. Fold dough over like a letter. Seal edges.
  • Roll out to 10x20 inches. Fold into thirds.
  • Rotate 90 degrees. Roll and fold again. That is 2 turns.
  • Wrap and chill 30 minutes.
  • Repeat rolling and folding 2 more times for 4 turns total.
  • Chill 30 minutes between each set of 2 turns.
  • After final turn, wrap and refrigerate at least 2 hours.
  • Roll to ⅛ to ¼ inch thickness when ready to use.

Notes

  • Keep everything cold — this is the most important rule
  • Count your turns carefully — 4 double turns total
  • Use a ruler to measure for even layers
  • Do not skip chilling time between folds
  • Roll in one direction only
  • Seal edges well after each fold
  • Freeze wrapped tightly for up to 3 months
  • Thaw overnight in fridge before using
  • Bake at 400°F or higher for proper puffing