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
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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.
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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.
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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.
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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.
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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.
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Fold the dough lengthwise into thirds.
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Starting from the narrow end, loosely roll up the dough into a coil. Press it to form a 6- by 5-inch rectangle.
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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.
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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.