Puff Pastry

Step 1: Prepare the Dough (Detrempe)
1. In a large mixing bowl, whisk together the flour and salt.
2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs with some pea-sized chunks of butter remaining.
3. Mix the cold water and lemon juice (if using) and gradually add it to the flour mixture. Stir until the dough just comes together. Be careful not to overmix.
4. Shape the dough into a rough rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 2: Laminate the Dough
1. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a rectangle about 10×15 inches.
2. Add the Butter Block: Place the remaining cold butter (cubed or flattened) in the center of the dough. Fold the dough over the butter like an envelope, sealing the edges to encase the butter completely.
3. First Fold: Roll the dough into a long rectangle (about 10×20 inches). Fold it into thirds, like a letter. This is your first “turn.”
4. Chill: Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Step 3: Repeat the Folds
1. Repeat the rolling and folding process (steps 3 and 4 above) five more times, chilling the dough for 30 minutes between each turn. This creates the signature flaky layers of puff pastry.
2. After the final fold, wrap the dough tightly and refrigerate for at least 2 hours or overnight before using.

Step 4: Use Your Puff Pastry
Your homemade puff pastry is now ready to use! Roll it out to your desired thickness and use it for:
• Sweet Treats: Croissants, danishes, fruit tarts, or palmiers.
• Savory Dishes: Pot pies, cheese straws, or sausage rolls.