Scratch Puff Pastry…The Easy Way

Puff Pastry:
yield: 2.5lbs/max capacity for counter-top mixer
1lb. all purpose flour
2 teaspoons kosher salt
1 Tablespoon granulated sugar
1lb, unsalted butter; chilled & cubed
6oz cold water
1 teaspoon lemon juice

Finished dough can be refrigerated up to a week or frozen up to 3 months

Combine dry ingredients in mixer.  Toss butter into flour mixture to break up clumps.

Turn mixer on medium-low speed and mix until 3/4 of the butter chunks are dime-size; its OK if the remaining 1/4 chunks are larger or smaller.

Combine cold water and lemon juice; slowly pour liquid into flour/butter mixture while the mixer is on at medium-low speed.  Mix until mixture comes together to form a slightly wet/sticky dough and there are no dry clumps at the bottom of the bowl.  DO NOT OVERMIX.

Turn the lump of dough out onto a floured surface and roll out (using just enough flour so it doesn't stick) to approximately a 12x6 rectangle.  Note: You will see obvious chunks of butter at this point, that is ideal.

Fold the bottom almost to the center of the rectangle; then fold the top almost to the center of the rectangle.  The top & bottom should now be facing each other with a 1/4inch gap between them.

Fold the new top up so it is flush with the new bottom.  Dust off any remaining flour and wrap in plastic.  Chill 30 minutes.

Remove dough from refrigerator onto a lightly floured surface so that the top & bottom folds are facing you and the rough edges are perpendicular to you (exactly as the picture above).  Proceed to roll the dough into an 8x14 rectangle of even thickness.  Note:  It is very important that the rough edges remain perpendicular to you as those are the sides that you will always fold in as you repeat this process.

Place the dough with the seem-side up (in the above pic, the seem is at the bottom edge) and proceed to fold the left side almost to the center of the rectangle; then fold the right side almost to the center of the rectangle with a 1/4inch gap between the two.

Fold the right side towards the left side so they are flush.  Dust off any remaining flour and wrap in plastic.  Chill for 30 minutes.

Repeat this same process two more times, always allowing chilled resting time of at least 30 minutes in between each rolling/folding.  Make sure you complete this process a total of 4 times; this accomplishes the proper texture & amount of flaky layers when baked.

Note:  Each time the dough is to be rolled & folded, start by placing the lump of dough with the rough edges perpendicular & the folds parallel to you (as seen in pic #6) because it is the rough edges that will always need to be folded inward.

Variations:

• Add 1/2 cup of finely grated cheese to the dry ingredients in the the first step & proceed as normal.  Manchego, Asiago or Parmasean are all good choices.
• Add 1/4 cup of finely chopped fresh herbs to the dry ingredients in the the first step & proceed as normal.  Rosemary, Thyme or Sage are all good choices.
• Add 1 teaspoon of spice to the dry ingredients in the the first step & proceed as normal.  Black Pepper, Cinnamon or Cumin are all good choices.