Pâte feuilletée maison facile

Ingrédients

• 2 2/3 cups all-purpose flour (plus more for rolling out dough)
• 1/4 teaspoon kosher or coarse sea salt
• 3/4 pound (3 sticks) very cold butter (diced)
• 3/4 cup very cold water

Préparation

1. 1

   Place the flour and salt into the bowl of a food processor. Add the chunks of butter and pulse a few times, until the butter is incorporated in bits about the size of peas.

2. 2

   Slowly pour in the cold water while pulsing a few times until a very crumbly dough is formed. Turn the dough out onto a clean, lightly floured counter and gently push it together with your hands – do not knead.

3. 3

   --- Rolling and folding the dough: ---

4. 4

   With a lightly floured rolling pin, roll out dough into a somewhat triangular shape. Use your hands to fold the two bottom tips of the triangle inward and the top down, like an envelope.

5. 5

   Turn the dough a quarter-turn clockwise and roll out again into a rectangle shape this time. Fold the two ends lengthwise into the middle to meet. Then fold the dough in half across.

6. 6

   Turn the dough another quarter-turn clockwise and repeat the two steps above one more time, turning the dough a quarter-turn clockwise each time.

7. 7

   Tightly wrap the puff pastry in plastic wrap and refrigerate until ready to use. Refrigerate for at least 45 minutes before using.