Yield: 2 (1 pound) blocks puff pastry dough

Ingredients

3 cups (15 oz.) unbleached all-purpose flour
1½ tbsp. sugar
1½ tsp. salt
1½ cups (24 tbsp.) cold unsalted butter, cut into ¼-inch cubes
½ cup plus 1 tbsp. ice water
2 tsp. lemon juice

  • step 1: HideShow Images

    To make the puff pastry, combine the flour, sugar and salt in the bowl of a food processor fitted with the metal blade; pulse to combine.  Add in about a quarter of the butter cubes and process until the butter is in dime-sized pieces, about four 1-second pulses.  Add the remaining butter and process to coat the cubes with flour, about two 1-second pulses.  Transfer the mixture to a medium size mixing bowl.

  • step 2: HideShow Images

    Combine the ice water and lemon juice in a small bowl.  Add half of the liquid to the flour and butter mixture, and toss just until combined.  Keep adding the liquid, 1 tablespoon at a time, until the dough will clump together with your hand.  Turn the dough out onto a work surface.  The dough will be dry and shaggy at this point.

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    To fraisage the dough, brace the heel of one hand against the work surface and drag small portions of the dough forward in short, brisk strokes.  Gather the dough together into a rough mound, using a bench scraper if necessary.  Repeat the fraisage a second time.  Press the dough into an 8- by 4-inch rectangle, wrap in plastic, and refrigerate for 1 hour.

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    Place the dough onto a lightly floured large piece of parchment paper and roll into a 15- by 10-inch rectangle.  Fold the dough lengthwise into thirds.  Starting from the narrow end, loosely roll up the dough into a coil.  Press it to form a 6- by 5-inch rectangle.

  • step 5: HideShow Images

    Repeat the entire rolling and folding process once more.  Roll the dough out into a 15- by 10-inch rectangle.  (If at any point in the rolling and folding process the dough becomes too sticky or difficult to work with, transfer it to a baking sheet or cutting board, cover with plastic wrap, and refrigerate until it becomes workable.)  Fold lengthwise into thirds.  Starting from the narrow end, loosely roll up the dough into a coil.  Press it to form a 6- by 5-inch rectangle.  Cut in half to yield two 1-pound blocks of puff pastry dough.  Wrap in plastic wrap freeze until ready to use.  Thaw in the refrigerator for 1 day before use.