Puff pastry is much tastier when made with real butter, which is hard to find at a store. Luckily, making your own can be quick and easy. This recipe won't puff as much as a true French puff pastry, but will puff as much as what you can buy in the supermarket.
2 ¼ cups flour (bread flour is great for this, but all-purpose works too)
1 ¼ c unsalted butter (if using salted butter, omit salt) cut into ½” cubes
½ tsp salt
6 T cold water
|Butter and flour, ready to go!|
|Put flour in mixing bowl, add the cubes of butter. Toss to coat.|
|Dissolve salt in water. Pour over flour and butter and mix with a spoon or hands until it comes together as a dough. Turn out onto a lightly floured surface and knead 10 times.|
|Form the dough into a square, cover with a towel and let rest for a few minutes|
3 Double Turns
For each double turn:
|Roll the dough into a long and narrow rectangle about ½” thick|
| Make a mark in the center of the long side of the rectangle. |
Fold both ends of the dough in to the center.
|Brush excess flour from the top of the dough and fold once more as if you were closing a book|
|When you begin the second double turn, place the dough 90 degrees from the way the dough lay when you “closed the book” with the first turn.|