Puff Pastry

Ingredients:

1-7/8 cups all-purpose flour
3/4 teaspoons kosher salt
2 sticks unsalted butter, chilled
1 cup ice water

Instructions:

Combine the flour and the salt in a large, chilled stainless-steel bowl.  Slice the butter into paper-thin pieces.

Using a pastry blender, cut the butter into the flour until the butter is the size of peas, about 1/2 inch in diameter.  

Using a fork, stir in the water gradually, pressing the dough together with your hands as it becomes damp.  Turn the dough out onto a well-floured board and roll it into a rough rectangle with a short side facing you. 

Fold the dough into thirds, and turn it a quarter turn to the right. Roll the folded dough into a large rectangle, 9 X 16 inches, and fold into thirds again. This completes the first double turn. Brush away any excess flour. Wrap the dough in plastic wrap and chill for 30 minutes. 

Repeat rolling and folding 2 more times, chilling for 30 minutes after each double turn.

The dough can be stored, wrapped well in plastic wrap, in the refrigerator for up to 2 days, or frozen for up to 3 months.  To thaw place in the refrigerator for 24 hours.