- 1 1/2 C ice cold water plus extra for rolling
- 1 Tbsp white vinegar
- 1 1/2 tsp table salt
- 4 C all-purpose flour plus extra for rolling
- 16 oz unsalted butter chilled but slightly pliable
- Mix together the cold water, vinegar and salt. Stir to dissolve the salt. Place the all purpose flour into a large mixing bowl. Pour the water over the flour and use a silicone spatula or wooden spoon to mix until most of the water is absorbed.
- Still working in the bowl, gently squeeze the dough until it comes together. Knead just a few times to form the dough into a ball, wrap in plastic and refrigerate at least 30 minutes.
- Draw an 8" square in the center of a 12"x16" piece of parchment paper. Flip the paper over and line the 4 sticks of butter, side by side, in the middle of the square. Fold the parchment over the butter to form a packet. Use a rolling pin or other heavy object (I use the flat side of a meat tenderizer) to flatten the butter to fill the 8"x 8" square. You can lift the paper if it sticks. Trim and rearrange the edges of the butter as needed to make a neat square. Fold the butter into the parchment and place in the refrigerator.
- Remove the dough from the refrigerator. Roll the dough to a 10" square. Once you have a square, roll from each of the four sides to form a 3" flap of the dough, leaving the center thicker than the flaps. You should end up with a square with four "flaps" coming out from each side.
- Unwrap the butter and place it in the middle of the square. Fold the flaps so they overlap and enclose the butter, tucking in the corners as necessary. You should now have an 8" square of dough with the butter enclosed.
- Use the rolling pin to gently press on the square to flatten it. Roll the dough to a 8" x 24" rectangle. Take your time to roll gently and evenly so the butter stays in one layer in the dough.
- The long side of the rectangle should be facing you. Brush off the excess flour. Brush the entire surface of the dough with cold water. Fold the right 1/3 of the dough towards the middle then fold the left 1/3 of dough over enclosing it like a letter. This is the first "turn".
- Spin the dough so the closed edge is on the top side and the flap edge is facing you. Roll the dough again to a 24" long rectangle. Brush off the excess flour. Brush the entire surface of the dough with cold water and again fold the dough like a letter. This is the second "turn". Use your fingers to make 2 indentations in the dough. This helps keep track of how many turns you have completed.
- Wrap the dough with the parchment used to enclose the butter. Set it on a sheet pan, cover with plastic and refrigerate at least 60 minutes.
- Remove the dough from the refrigerator and do another 2 turns exactly like the first 2. Make 4 indentations in the dough, wrap and refrigerate at least 60 minutes.
- Remove the dough from the refrigerator and make the final 2 turns exactly as you did the others. You've now done all 6 turns.
- Split the dough into 2 equal portions. Wrap the dough and refrigerate at least 1-2 hours, preferably overnight, before using. The dough is now ready to be used in any recipe. Unused dough can be frozen for up to 3 months. Defrost before using.
Thank you so much for the recipe! The original can be found here: https://www.baking-sense.com/2018/09/15/how-to-make-classic-puff-pastry/
I've made this several times, it's pretty simple, but you do have to pay attention and take some care when rolling. And the butter is extremely important! I tried using my normal unsalted butter that I use for baking, and it was not pretty. Definitely splurge for the good stuff! I've been using Kerrygold, and it' amazing for this purpose! Not sure I'd splurge for all my baking, but it really makes a difference for this recipe!