Ingredients:
For the Dough
4 ¼ cups (510 g) all-purpose flour
1 ¼ teaspoons salt
4 tablespoons (57 g) cold unsalted butter, cubed
1 ¼ cups (300 ml) ice-cold water
For the Butter Block
1 ½ cups (396 g) cold unsalted butter
¼ cup (60 g) all-purpose flour
Instructions:
1. Prepare the Dough
In a large bowl, combine the flour and salt. Add the 4 tablespoons of cold butter cubes and lightly rub them into the flour until the mixture looks slightly crumbly.
Gradually add the ice-cold water, mixing just until a rough dough forms. Do not overmix.
Turn the dough onto a lightly floured surface and shape it into a rectangle. Wrap tightly and refrigerate for 30 minutes.
2. Make the Butter Block
In a separate bowl, mix the 396 g butter with ¼ cup flour until smooth and evenly combined. Shape into a flat rectangle about ½ inch thick. Chill until firm but still pliable.
3. Enclose the Butter
Roll the chilled dough into a large rectangle about twice the size of the butter block. Place the butter block in the center.
Fold the dough over the butter like an envelope, sealing the edges completely to trap the butter inside.
4. First and Second Turns
Roll the dough into a long rectangle about ¼ inch thick. Fold it into thirds like a letter. This completes the first turn.
Rotate the dough 90 degrees, roll out again, and fold into thirds. This completes the second turn.
Chill for 20 to 30 minutes.
5. Continue Laminating
Repeat the rolling and folding process until you complete 6 total turns, chilling the dough after every two turns. Keep the dough cold at all times to prevent the butter from melting.
6. Final Chill
After the final turn, wrap tightly and refrigerate for at least 1 hour before using.
7. Bake
Roll to your desired thickness and bake at 400°F (200°C) for 15 to 20 minutes, or until deeply golden and fully puffed.
Tips for Success
Keep everything cold. If the butter starts to soften or leak, refrigerate immediately.
Work on a lightly floured surface to prevent sticking without adding too much extra flour.
Sharp, clean cuts help the pastry rise evenly.
Homemade puff pastry can be refrigerated for up to 3 days or frozen for up to 2 months.