7 oz all-purpose flour ½ cup cold water 1 pinch salt 7 oz butter
Pour the flour out onto a flat work surface. Add the water and a pinch of salt into the center of the well, then begin incorporating the flour into the water using a fork. Make sure that the water doesn’t escape from the center of the well.
Once the water has been totally absorbed by the flour, use a dough scraper to scrape up the flour remaining on the work surface. Knead the dough with your hands. If the dough is too wet, add a little more flour and continue kneading it until smooth.
Cover the dough in a damp kitchen towel and let rest for 30 minutes. Place the dough in the fridge if it seems too soft.
Dust the butter with flour on all sides and place between two sheets of parchment paper. Use a rolling pin to flatten the butter. Dust the dough with flour and roll it out as well.
Once the dough is flat enough, place the butter in the center. Fold the edges of the dough over the butter towards the center. Fold over again and roll out using the rolling pin.
Once the dough is thin again, fold the edges in and roll out another time. Repeat this process to create the various layers in the puff pastry. The dough can then be used in your recipes.