Homemade puff pastry, made in individual rolls.

Directions

1. Create a fountain by mixing the flour, water, and salt in the center. ≈ 10 min
2. Add a small amount of flour to the water using your fingers, then bring the flour back to the center using a pastry cutter. ≈ 4 min
3. Do not over-knead the dough; it should not be too firm (sticky). ≈ 10 min
4. Roll out the dough into a cross shape, leaving a thicker center where you will place the butter (at room temperature). ≈ 4 min
5. Fold the four corners of the dough over the butter, as if creating an envelope (so that the four corners meet in the center). ≈ 3 min
6. Roll out the dough, pressing the butter evenly inside to form a rectangle that is three times as long as it is wide (first roll). ≈ 4 min
7. Fold the dough into three equal parts by placing the corners edge-to-edge, then rotate the dough a quarter turn to have the folded layers facing you. ≈ 3 min
8. When working with the dough, I lower it gradually, using a consistent up-and-down motion while maintaining a ratio where the length is three times greater than the width (second turn). ≈ 3 min
9. Refrigerate for at least 20 minutes. ⏱ 20 min
10. Repeat the two previous operations until you reach 6 rounds. ≈ 3 min
11. Spread the dough and use it for your recipe. ≈ 4 min