Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (240ml) ice water
  • 2 tablespoons (30g) unsalted butter, cold and cubed
  • 1 ¾ cups (395g) unsalted butter, very cold (about 4 sticks), cut into roughly 1-inch cubes

Instructions:

  1. Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead briefly to form a rough ball. Wrap tightly in plastic wrap and chill for at least 2 hours (or overnight).
  2. Place the butter between two sheets of parchment paper. Use a rolling pin to flatten the butter into a rectangle about 6x8 inches (15x20cm). Chill in the refrigerator for at least 30 minutes.
  3. On a lightly floured surface, roll the chilled dough into a 12x8 inch (30x20 cm) rectangle. Place the chilled butter block in the center of the dough. Fold one side of the dough over the butter and then fold the other side to completely enclose the butter, creating a book fold.
  4. Gently roll the dough into a long rectangle (about 20 inches/50cm long). Fold the dough into thirds, like folding a letter (a single fold). Wrap tightly in plastic wrap and chill for 30-60 minutes. Mark the dough to indicate how many folds were preformed.
  5. Repeat the rolling and single fold process as in step 4. Wrap tightly in plastic wrap and chill for 30-60 minutes. Mark the dough to indicate how many folds were preformed.
  6. Repeat the rolling and folding process two more times, chilling in between each turn. This makes 4 single folds total. Chill for at least 30 minutes after the final fold.
  7. The puff pastry is now ready to use in your desired recipe. Roll to the desired thickness and shape. Bake according to your recipe's instructions.