Puff pastry

Ingredients

• 1 kg Cake flour
• 19 g Salt 
• 750 g Butter
• 63 g Cake flour

Method

• Mix the butter with 63 g flour and refrigerate.
• Press the butter into a slab about 1 cm thick.
• Mix the 1 kg Flour, Salt and cold water to form a stiff but rollable dough.
• Roll the pastry twice the sise of the butter and place the butter on one halve and fold over the remaining side of pastry.
• Close the sides so that soft butter will not run out.
• Roll the pastry to 2 cm thick rectangle. Fold 1/3 over the second third and the remaining piece also over. Now you should have 3 layers of pastry and butter.
• Allow the pastry to rest 1 hour in refrigerator.
• Turn the pastry 90º from the previos position and repeat the rolling process.
• Allow to rest for 1 hour in refrigerator.
• Repeat the rolling prosess before use.