Classic Puff Pastry (Pâte Feuilletée)

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt.

Add the butter and work it into the flour mixture using a pastry blender, fork, or your fingers; if using a mixer, combine the ingredients using the flat beater attachment until the mixture resembles coarse cornmeal.  

Add the cold water all at once. Mix gently with your hands or a dough scraper (or continue to use the mixer) until a rough, shaggy dough forms with just a bit of remaining dry flour. 

Transfer the dough to a lightly floured surface and knead it until all the dry bits are incorporated and it feels slightly tacky and bouncy, 2 to 3 minutes. (It's OK if the dough doesn’t look smooth at this point.)  

Pat and stretch (or roll) the dough into a 9" square (about 1/2" thick) and wrap it in plastic or your favorite reuseable storage wrap. Refrigerate the dough for at least 30 minutes or up to 1 hour. 

To prepare the butter block: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the flat beater, combine the butter and flour until well blended and smooth, but not aerated. 

Transfer the butter mixture to a piece of parchment. Use an offset spatula to spread it into an 8" square (about 1/2" thick). Cover it with a second sheet of parchment and refrigerate it for 30 minutes to firm up slightly. 

To laminate the dough: Remove the dough from the refrigerator and place it on a lightly floured surface. Gently roll it into a 12" square. Note: Throughout the laminating process, aim to keep the dough cool, between 35°F and 45°F. If the dough is too warm, return it to the refrigerator for a few minutes to chill. If it is too cold, let it sit on the counter for a few minutes to warm up. 

Remove the butter block from the refrigerator. Check that it’s cool to the touch and pliable by attempting to bend it slightly; it should bend without breaking and measure between 60°F and 70°F on a digital thermometer. (If the butter block is too cold, let it rest at room temperature for about 15 minutes, or until it bends without breaking. If it’s too warm, return it to the refrigerator briefly. Maintaining a cool temperature of the butter block is key to making flaky puff pastry.)  

Place the butter block in the center of the dough at a 45° angle, so it looks like a diamond in a square. Fold the corners of the dough up over the butter block until they meet in the middle. Pinch and seal the edges of the dough together to lock in the butter block, creating a packet of butter surrounded by dough. Gently tap the packet with a lightly floured rolling pin to smooth out the seams and flatten it slightly. 

Lightly flour your work surface then use the rolling pin to elongate the square into a rectangle measuring about 20" x 10". Rotate the dough a quarter turn (90°) from time to time during this process to keep the layers even, and be sure the rolling pin and work surface remain dusted with flour. 

Perform the first turn: Brush any excess flour off the top of the dough. Working from one of the short ends, fold the bottom third of the dough up to the center and brush off any excess flour. Then fold the top third over it (like a business letter). Line the corners up as neatly as you can; dab them with a little water, if needed, to help them stick together. Rotate the dough packet a quarter turn (90°) so it looks like a book ready to be opened with the folded “spine” on the left. The dough should measure about 10” x 6 1/2" at this stage. This completes the first of six turns you’ll perform during lamination. 

At this point, check that the dough packet is still cool to the touch using your fingertips: It should be slightly pliable and not resist being rolled. If it feels too warm or resists being rolled, cover it with plastic or your favorite reusable storage wrap, place it on a baking sheet, and refrigerate for 15 minutes before completing the second turn. If the dough is still cool and does not resist being rolled, repeat the process of rolling the dough into a 20" x 10" rectangle, folding it like a business letter, and rotating it a quarter turn (45°), completing your second turn.  

Repeat this process four more times, refrigerating the dough packet for 15 minutes every two turns (or more often if necessary), for a total of six turns. Keep track of how many turns you’ve made along the way. 

Cover the dough with plastic or your favorite reusable storage wrap and place it on a baking sheet. Refrigerate for at least 1 hour (preferably 3 or 4 hours and up to 2 days). 

Use the laminated dough in any recipe calling for homemade puff pastry or purchased frozen puff pastry sheets. Roll, cut, and shape your puff pastry as your recipe directs. 

Storage information: For longer storage, freeze the prepared dough, well wrapped, for up to 6 months. If frozen, thaw overnight in the refrigerator before using.