Classic Puff Pastry
This classic puff pastry is built from a plain flour and water dough wrapped around a layer of butter, then folded until it forms many thin layers. The butter is mixed with a little extra bread flour, which soaks up excess moisture and helps keep baked pastry from turning soggy. The dough keeps in the fridge for five to seven days, so one batch can cover several bakes.
Instructions
Stir the salt into the larger portion of flour. Add the cold water and work everything into a dough, then knead about 80 times until it is soft and has developed some gluten.
Flatten the dough so it chills faster, and refrigerate it. While it rests, mix the room temperature butter with the smaller portion of flour until you have a soft, spreadable paste.
Roll the chilled dough into a rectangle about ¼ to ½ inch thick. Leave a 1-inch margin around the edge and spread the butter paste over two thirds of the dough.
Fold the dough into thirds like a letter, starting with the third that has no butter. Refrigerate for 20 to 30 minutes so the dough relaxes and the butter stays in place when you roll again.
Roll the dough out to a large rectangle the same size as the first. Fold the two short edges in to meet at the center, then fold the dough in half. This gives four layers and is called a four-fold.
Refrigerate the dough again, then roll it out and give it another four-fold. Repeat this step two more times. The dough is now classic puff pastry, ready to use as you like.
Make it personal.
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