Homemade Puff Pastry Dough (Pate Feuilletee)
A classic French puff pastry dough, known as pate feuilleton, can be prepared for use in various sweet and savory pastries.
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Instructions
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In a large bowl, combine 4 cups flour and 2 tsp salt; cut in cold butter until the mixture resembles coarse meal.
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Add cold water, stirring to form a rough dough. Knead on a floured surface for 2-3 minutes until smooth. Wrap the dough and chill for 30 minutes.
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While the dough chills, mix softened butter with 1/4 cup flour, then flatten it between two sheets of plastic wrap into an 8-9 inch square and refrigerate.
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Remove the chilled dough and firm butter. Roll the dough on a lightly floured surface into an 11-12 inch square.
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Place the butter square diagonally in the center of the dough. Fold the dough corners inward to fully enclose the butter, pressing the edges to seal.
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Lightly flour the surface. Use a rolling pin to firmly mold the dough into a rectangle, then roll it into an elongated rectangle approximately 1/4 inch thick.
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Straighten the rectangle's edges, then fold it into thirds (like a letter), brushing off excess flour. This completes the first turn.
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Repeat the rolling, shaping, and folding process five more times for a total of six turns, chilling the dough for 20-30 minutes between each turn or every two turns, as needed.
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After completing all six turns, wrap the dough and chill for 1-2 hours before use. Store in the fridge for up to two days or freeze for up to one year.