Pâte feuilleté

3 cups all‑purpose unbleached flour
1-1/2 tsp salt
6 Tbsp of unsalted butter, room temperature
1-1/8 cups of ice water
1-1/2 cups of unsalted butter (3 sticks)
1/2 cup of flour

  • Place the flour, salt and the 6 Tbsp of butter in a bowl or in the food processor.
  • Blend to the consistency of cornmeal.
  • On a pastry surface make a well 10 inches in diameter with the mixture.
  • Pour 1 cup of water  in the center.
  • Quickly flip the top of the well over the water covering all the surface.
  • Finish blending gently with fingers working all around the outside of the well.
  • Form shreds rather than a ball, this way the dough is not handled too much and does not become elastic.
  • Finish blending by cutting in 4 pieces with pastry cutter, making 1/4 turn counterclockwise and cutting again (about 4‑8 times depending on humidity).
  • Form into a loose, crumbly pastry ball.
  • If there are crumbs of dough that are not adhering to the ball you may add some of the remaining water.
  • Wrap in wax paper and chilled for 40 minutes.
  • About 10 minutes before dough is chilled, remove sticks of butter from the refrigerator and pound with a rolling pin until soft.
  • Knead 1/2 cup of flour into the butter.
  • Work together until it is malleable but cold (same texture as the chilled dough).
  • Form into a 5 inch square.
  • Roll the chilled dough into a large circle.
  • Place block of butter in the center and fold dough over it.
  • Roll into a rectangle 18″x9″.
  • Fold into thirds like a business letter (fold bottom then top over it).
  • Turn the dough counterclockwise 1/4 turn (like a book with binding on left).
  • Roll out again in a rectangle 18″x9″.
  • Fold into thirds, wrap and chill for 1 hour. (this is 2 turns)
  • Two more turns.
  • Chill again for 2 hours.
  • The last two turns should be done no more  than 2 hours before the final shaping to obtain the highest rise.
  • Roll out for final shape.