Homemade Puff Pastry

Instructions

1. Make the Détrempe: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and work them into the flour with your fingertips or a pastry blender until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining.
2. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. It should be shaggy. Form the dough into a rough rectangle, wrap in plastic wrap, and refrigerate for 30 minutes.
3. Prepare the Beurrage: Place the slightly softened butter between two sheets of parchment paper. Pound it with a rolling pin to soften and flatten it into a rough 6x8 inch rectangle. Chill in the refrigerator for 15 minutes.
4. Encase the Butter: Lightly flour your work surface and the détrempe. Roll out the détrempe into a rectangle about twice the size of the butter block (approximately 12x8 inches).
5. Place the chilled butter block onto the center of the détrempe. Fold the edges of the détrempe over the butter, like an envelope, sealing the butter completely inside. Pinch the seams to ensure no butter can escape.
6. First Turn: Lightly flour the work surface and the dough package. Roll the dough into a long rectangle, about 8x20 inches. Brush off any excess flour.
7. Fold the dough into thirds, like folding a letter. This is your first single fold. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
8. Subsequent Turns: Repeat the rolling and folding process (rolling into a long rectangle and folding into thirds) a total of 5 more times, refrigerating for 30 minutes between each turn. After the final turn, refrigerate the dough for at least 1 hour before using, or freeze for later.
9. To use, roll the chilled puff pastry to your desired thickness and cut to shape.