Basic puff pastry (traditional method)

Instructions

Prepare the dough

1. Pour the flour into a large bowl or onto your work surface. Make a well in the center, then gradually add the water and salt. Incorporate the oil.
2. Mix with your fingertips until you obtain a smooth, slightly firm dough.
3. Form a ball, make a cross-shaped incision on top, wrap in plastic wrap, and refrigerate for at least 30 minutes (or overnight).

Prepare the butter for lamination

1. Cut cold butter into cubes and place them in the center of a large sheet of parchment paper.
2. Fold the paper to form a square envelope approximately 20 x 20 cm. Flatten with a rolling pin to distribute the butter evenly within the envelope.
3. Refrigerate for 30 minutes.

Combine dough and butter

1. Remove the dough from the refrigerator and lightly flour your work surface. Flatten the dough with your fingers, following the incisions of the cross, keeping the center thicker.
2. Roll it out into a rectangle (approximately 40 x 20 cm). Place the butter in the center.
3. Sealing: Fold the two sides of the dough over to enclose the butter, sealing the edges well in the middle.
4. First fold: Rotate the dough a quarter turn. The sealed edges now form a vertical line in front of you. Roll it out (following that line) into a rectangle then fold it into thirds (like a letter). Wrap in plastic wrap and refrigerate for 30 minutes.
5. Second fold: Position the dough in front of you in the same direction as before, then rotate it a quarter turn. Roll it out into a rectangle, following the original length of the dough. Do a double turn (bringing the sides to the middle, and folding the whole thing in half). Wrap and refrigerate for another 30 minutes.
6. Third fold: Perform a final quarter turn. Roll out the dough one last time into a 40 x 20 cm rectangle. Do a letter-fold similar to the first turn. Wrap and refrigerate, or use immediately.

Adapted from this original recipe