Puff Pastry

Recipe View 10 mins In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine flour and salt. Gradually add water until the dough comes together and cleans the sides of the bowl. You may not need all the water. Shape into a flat ball and let rest (10 minutes).

Recipe View 20 mins Place butter between two sheets of plastic wrap and flatten into a disc using a rolling pin. Refrigerate until firm (20 minutes).

Recipe View 30 mins On a lightly floured surface, roll out the dough into a large rectangle, about 1/2 inch thick. Place the chilled butter disc in the center and fold the dough over it, completely encasing the butter. Roll out the dough again to about 1/2 inch thickness, being careful not to let the butter break through. Fold into thirds (first 'turn'). Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this point, the butter may be warming up. Place the dough on a baking sheet and mark it with two finger pokes (two turns). Cover with plastic wrap and refrigerate (30 minutes).

Recipe View Repeat the rolling, folding, and turning process two more times, then refrigerate until firm. Repeat twice more for a total of six turns. Wrap and refrigerate. The dough is now ready to be rolled out and used in any recipe that calls for puff pastry.