A little more than 1 cup (250g) butter, at room temperature
Have flour on hand to use for your workspace, rolling pin, or hands as necessary
Cookware
1 bowl
1 work space/cutting board
1 rolling pin
Preparation
To prepare the puff pastry: pour the flour into a bowl, make a well and add the water, salt and vinegar inside the well. Knead by hand until the water is absorbed.
Incorporating the butter into the puff pastry: knead the butter into the dough then shape into a ball and sprinkle with flour. Roll the ball into a square using a rolling pin, being careful not to roll it too flat. Rotate the dough a quarter turn to the right and continue pressing with the rolling pin. Rotate the dough a quarter turn to the right again and press again with the rolling pin; repeat 2 more times
The turns (= necessary to obtain the layers, or feuilletage, in the dough): while turning, make sure to keep your work space well floured to prevent the dough from sticking
1st turn: carefully roll out the dough in the form of a large rectangle (about 16x8 in or 40x20 cm). Fold the dough in 3 and flatten with the rolling pin
2nd turn: rotate the dough a quarter turn to the right and roll into a new rectangle, fold in 3 the same way as the first step and flatten a little with the rolling pin. Let stand 15 minutes in the refrigerator. Put a damp cloth on top of the dough in the refrigerator if you think the butter has melted (which is normal, since the butter heats up when you work with the dough; which is why it annoyingly sticks!)
Repeat the same folding step a 3rd and 4th time by turning the dough a quarter turn each time
Cover with a damp cloth and refrigerate before using (minimum 2 hours, preferably overnight).
Advertisement
Final Thoughts
An essential "turning" method; the way the butter is incorporated in this recipe saves time. And the result is great :)
