Step 1

Remove 2.5 sticks of butter (280 grams) from the refrigerator and cut each stick of butter into 32 cubes (each tablespoon of butter cut into 4 cubes) and place in a freezer safe plastic dish or bag.

Step 2

Place the butter cubes in the freezer until ready to use.

Step 3

Place 85.6 grams (6 tbsp butter) in a small microwave safe bowl.

Step 4

Microwave on DEFROST for about 30 -35 seconds (time may vary per microwave) to barely soften the butter. You don't want there to be any melting occurring.

Step 5

Set aside.

Step 6

Add 2 cups of water and 1 cup ice to a medium bowl. Set aside.

Step 7

Add the flour and the salt to a large food processor.

Step 8

Remove the butter cubes from the freezer, add to the food processor and put on the lid.

Step 9

Pulse about 20 times until a course meal is formed with pea sized chunks of butter remaining.

Step 10

Measure out 100 grams of water from the bowl of ice water.

Step 11

Turn the food processor onto the dough setting (continuous) and slowly add the water in a steady stream to the running food processor.

Step 12

Continue to let the food processor run until the dough comes together into a ball on one side of the food processor

Step 13

Place 1 tbsp of flour on a clean, cool work surface and spread out into an even layer.

Step 14

Turn out the dough onto the floured work surface and quickly knead the 2 tbsp flour into the dough.

Step 15

Set the dough aside, place another 1 tbsp flour on the work surface, and roll out to 1/4 inch thickness.

Step 16

Spread 4 tbsp softened butter in a thin layer all over the top of the dough sheet using an offset spatula or the back of a spoon.

Step 17

Trim the jagged edges off the dough so that it makes a symmetrical rectangle.

Step 18

Fold the dough in half length wise. Spread 2 tbsp butter into a thin layer on top.

Step 19

Then fold the dough into thirds (letter style).

Step 20

Wrap the dough tightly in plastic wrap and place flat in the refrigerator.

Step 21

Chill for 1 hour.

Step 22

Place 1 Tbsp flour on a clean work surface and spread into a thin layer.

Step 23

Remove the dough from the refrigerator, unwrap, and place on the floured surface.

Step 24

Roll out to a thickness of 1/4 inch.

Step 25

Use and bake the rough pastry according to your recipes directions. For 2 inch by 2 inch puff pastry squares I recommend brushing the top with cream or an egg wash and baking at 375 degrees for 25-27 minutes. Make sure the pastry dough sheet are VERY cold prior to baking so you may need to place them back into the refrigerator for up to 20 minutes prior to baking.