Puff Pastry

Instructions

1. In a large mixing bowl, combine the flour and salt. Cut in half of the chilled, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

2. Gradually add the cold water to the flour mixture, mixing gently until a shaggy dough forms. Be careful not to overmix. The dough should be slightly sticky but manageable.

3. Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together. Shape the dough into a square, then cover with plastic wrap and refrigerate for 30 minutes.

4. Once chilled, roll out the dough into a rectangle about 1/2 inch thick. Spread the remaining chilled cubed butter over two-thirds of the dough, leaving a portion of the dough without butter.

5. Fold the unbuttered third of the dough over the center, then fold the opposite third over the top (similar to folding a letter). This creates three layers of dough with butter in between.

6. Rotate the dough so the folded edge is on your left, then roll it out again into a rectangle about 1/2 inch thick. Repeat the folding process two more times, chilling the dough for 30 minutes between each fold.

7. After the final fold, wrap the puff pastry in plastic wrap and refrigerate for at least an hour before using. The puff pastry can also be stored in the freezer for future use.