Step 1

Prepare all ingredients for the puff pastry dough.

Step 2

Sift the flour and salt into a large bowl, place it in a refrigerator for about 15 minutes. Grate the frozen butter into the flour, while occasionally mixing it in to the flower to prevent it from sticking.

Step 3

Make a well in the bowl and pour in the cold water, mix until you have a firm, rough dough.

Step 4

Wrap the dough tight with a plastic wrap and leave in a refrigerator for 30 minutes.

Step 5

Roll the dough out onto a lightly floured board, knead gently and form into a smooth rectangle. Keep the edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

Step 6

Fold the top third down to the center, then the bottom third up and over that, same with the sides. Roll out again to three times the length into a rectangular shape. Place parchment paper on top of the dough, fold over top and bottom of the dough, wrap with a plastic wrap and let it chill in a refrigerator for about an hour.