Step 1

In a food processor add flour, salt, sugar, and cold chilled butter. Pulse 30 seconds - mix well - pulse for another 30 seconds.Pro tip - We want the butter to coat the flour so using a pulsing motion will help do that.

Step 2

Gradually add liquid thru the food tube while pulsing at the same time.

Step 3

Open the processor and remove the crumbly mixture onto a clean work surface. Gather it all into a ball and knead for 2 minutes.Pro tip - The kneading helps add elasticity and gluten but you don't want to over-knead the dough like bread. So knead for just about 2 minutes until it's smooth.

Step 4

Wrap the dough in a plastic wrap and let rest in the fridge for at least 30 minutes.

Step 5

In a bowl place the flour, salt, sugar - and combine well. Add the chilled cubed butter to the bowl.

Step 6

Using your hand, fork, or a pastry blender - cut or rub the butter into the flour until it resembles breadcrumbs (similar to when we make pie crust).

Step 7

Add water a little at a time - bringing it all together. Gather it all into a dough and knead for 2 minutes.Tip - The kneading helps add elasticity and gluten but you don't want to over-knead the dough like bread. So knead for just about 2 minutes until it's smooth

Step 8

Place the room temperature butter in a bowl. Cream for 30 secs. Add the flour and cream for another 30 secs.

Step 9

Transfer to a 6 x 6 plastic wrap lined square baking pan (see video). Spread to all the corners of the pan so you have a thin 6-inch square.Pro tip - the baking pan is just a guide, you can also use parchment paper and fold the butter to a 6 x 6-inches square (similar to how we did in our Danish pastry)

Step 10

Use the wrap to cover the butter well and leave it in the fridge for at least 30 minutes.Pro tip - We want the butter to chill but still be flexible so that when we roll it will spread between the layers. If you chill too long it will break between the layers.

Step 11

Roll the dough to a long rectangle about 13 x 7 inches (13 inches long and 7 inches wide - see notes above).Pro tip - Make sure the dough and butter block are both chilled but not hard. If necessary leave them on the counter for a few minutes.

Step 12

Place the butter block on one side of the dough - flip the other side over and seal the edges.Pro tip - the dough is 13 x 7-inches and the butter is 6 x 6-inches - use the excess to seal the edges so it does not open during rolling.

Step 13

Wrap the dough in plastic and place it back in the fridge for 15 minutes.Pro tip - if the dough and butter are still chilled when you wrap you can continue with the first fold. Also, in warm places, you may need more chilling time.

Step 14

Place the dough on a lightly floured surface so the seam is towards the top.Pro tip - keeping the seam on the top will help you prevent the butter from coming out.

Step 15

Start by lightly tapping the dough with the rolling pin on the top surface - this will soften the butter inside preventing it from cracking. Pro tip - it is important that the butter is chilled but still spreadable so it does not crack in the dough

Step 16

Tap from bottom edge to the top - gently. Do it no more than 2 times. Then roll the dough to approximately 20 x 10 inches long.Pro tip - The measurements 20 x 20 is a guide that helps you fold the dough so it is still at a decent size to roll. But, it has to be approximate not exact. So don't worry if you go over or under.

Step 17

To create the fold imagine you are dividing the dough into thirds. Just like a book - - Fold the top third to the middle.- Then fold the bottom third over the middle. This is your first fold.

Step 18

Wrap in plastic wrap again and chill for 15 minutes.Pro tip- if the dough is cold enough you can do one more fold now before chilling again. Be careful not to roll while the dough is soft as it can cause the butter to ooze out

Step 19

Repeat this process of tapping, rolling, and folding five more times. Total six-folds making sure to chill between each or between every 2 folds.Pro tip - If the dough is cold and relaxed you can do two folds at one time. In winter I manage two folds but in summer I do one fold at every 15 minutes chilling time.

Step 20

After the last fold - the pastry needs to rest for at least an hour.  This is now ready to be used in any recipe that calls for puff pastry.

Step 21

I prefer to cut this dough in half and wrap each half separately.  These can be kept in the fridge for 4 to 5 days.

Step 22

If you are not going to use it soon - wrap well and freeze them for up to three months.  Thawing in the fridge overnight works best.

Step 23

Roll the chilled puff pastry on a lightly floured surface between 1/4 to 1/8 inch thickness. Pro tip - the thicker you keep the pastry the more defined the layers will be. But, too thick can also mean bulky pastry, and too thin means the layers will be lost. I like mine close to 1/8 inch thickness

Step 24

You can place it on a baking tray or tart pan, and top it with any sweet or savory fillings. Alternatively, you can cut the pastry into desired shapes and top or fill and close them. Place the pastry back in the fridge to chill for at least 10 minutes. Pro tip - chilling will ensure the butter chills again so the pastry bakes flaky with more pronounced layers.

Step 25

Preheat the oven at 400°F/ 200°C/ Gas Mark Pro tip - It is very important that the oven be preheated well for at least 10 minutes. Otherwise, the butter will melt baking a soggy pastry.

Step 26

Bake for 10 minutes at 400 F/200 C/ Gas Mark 6 then reduce the heat to 375°F /190°C / Gas Mark 5 and bake further until lightly golden and crisp. Pro tip - the initial high heat will help the layers open as the butter melts and creates steam then the lower heat will ensure the pastry is baked through before browning too quickly.

Step 27

Puff pastry is best on the day it is made but leftovers can be stored in an airtight container for days. Leftovers can also be preheated at 375°F/ 190°C/ Gas Mark 5 for a few minutes.