Making puff pastry from scratch creates flaky, buttery layers. It's a great start for many kinds of sweet and savory treats!
In food processor, pulse together 3 3/4 cups of flour, 1 teaspoon of salt and 1 1/4 cup of water just until dough forms and comes together into a ball. You can also use a pastry blender or two forks if you do not have a food processor. Be careful not to overmix.
Place 4 sticks (1 lb.) of butter side by side in between 2 pieces of plastic wrap. Use a rolling pin to beat and roll butter so it smashes together, then continue to roll it out until it is about 1 inch thick and 8 inches square.
On well-floured surface, roll out dough into 10-inch square. Place square of butter on top of dough, rotated 45 degrees so that it is lined up like a diamond inside the square of dough. Fold corners of dough up and over butter so that butter is covered completely.
Roll dough out into 24-inch-long rectangle, making sure the butter is rolling out evenly inside of dough. Fold dough into thirds, like folding a business letter, brushing off excess flour with pastry brush as you go. Then rotate dough so that the closed fold is on your left like the spine of a book.
Roll dough into 24-inch-long rectangle a second time and fold it same as above, rotating before folding. Chill dough for 30 minutes. Repeat this step 2 more times. Chill dough for at least 1 hour before using in recipe.
To store puff pastry, keep it in the fridge for up to three days or double-wrapped in the freezer for up to a few months. Thaw in the fridge overnight before using. Ready to get started?
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