4 Ingredient Puff Pastry Dough Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 cup unsalted butter, chilled and cubed
• 1/2 teaspoon salt
• 1/2 cup cold water

Instructions:

1. Prepare the Ingredients:

   • Cut the unsalted butter into small cubes and chill them in the refrigerator until firm. It's important for the butter to be cold to achieve the flakiness in puff pastry.

2. Mix the Flour and Salt:

   • In a large mixing bowl, combine the all-purpose flour and salt. Stir well to distribute the salt evenly throughout the flour.

3. Incorporate the Butter:

   • Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Some larger pea-sized pieces of butter should still be visible.

4. Add the Water:

   • Gradually add the cold water to the flour-butter mixture, a little at a time, while gently stirring with a fork or wooden spoon. Continue adding water until the dough begins to come together and form a rough ball. Be careful not to overwork the dough.

5. Form the Dough:

   • Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it comes together into a cohesive ball. Avoid over-kneading, as this can result in tough pastry.

6. Chill the Dough:

   • Wrap the dough tightly in plastic wrap or parchment paper and refrigerate for at least 30 minutes, or up to 1 hour. Chilling the dough allows the butter to firm up again, making it easier to work with and resulting in flakier layers in the baked pastry.

7. Use as Desired:

   • Once chilled, the puff pastry dough is ready to be rolled out and used in your favorite recipes, such as for turnovers, palmiers, or savory tart shells. Roll the dough out on a lightly floured surface to the desired thickness, and follow the instructions of your chosen recipe.

8. Enjoy:

   • Enjoy the flaky, buttery goodness of your homemade puff pastry creations!

Note: This basic puff pastry dough can be stored in the refrigerator for up to 3 days, or frozen for longer storage. If freezing, wrap the dough tightly in plastic wrap and place it in a sealed freezer bag or container. Thaw frozen dough in the refrigerator overnight before using.