Homemade Puff Pastry

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold, cut into pieces
• 3/4 cup ice water
• 1 tablespoon fresh lemon juice
• 1 cup unsalted butter, cold, for the butter block
• 1/4 cup all-purpose flour, for the butter block

Method

1. 1

   In a large bowl, whisk together 2 1/2 cups flour and salt.

2. 2

   Add 1 cup cold butter pieces and toss to coat, then cut into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

3. 3

   Stir in ice water and lemon juice with a fork just until the dough comes together; do not overmix.

4. 4

   Shape the dough into a rough rectangle, wrap in plastic, and refrigerate.

   1:00:00 · Chill dough
5. 5

   Meanwhile, make the butter block: toss the remaining 1 cup cold butter with 1/4 cup flour, then press and shape between two sheets of parchment into a 7-inch square. Refrigerate until firm.

   30:00 · Chill butter block
6. 6

   On a lightly floured surface, roll the chilled dough into a 10-inch square.

7. 7

   Place the butter block in the center of the dough at a 45-degree angle, then fold the dough corners over the butter like an envelope, pinching seams to seal completely.

8. 8

   Roll the sealed package into a 16x8-inch rectangle, keeping edges straight and butter evenly distributed.

9. 9

   Perform a letter fold: fold one short end two-thirds over, then fold the remaining third over that, like folding a letter. Wrap and refrigerate.

   30:00 · Chill after fold
10. 10

    Repeat the roll-and-fold process five more times, chilling for 30 minutes between each fold and rotating the dough 90 degrees before rolling each time.

    2:30:00 · Chill between folds
11. 11

    After the final fold, wrap the dough tightly and refrigerate until firm and fully rested before rolling out for use.