I have tried a couple of puff pastry recipes and I think this one works better in terms of how you work the dough. It’s not very difficult but if you have any questions feel free to ask 🙂
For 1 kg puff pastry we need:
500g good quality butter in room temperature
1 cup cold water
1/2 tsp salt
To make the puff pastry we mix the flour, water, salt and 150g of the butter and work the ingredients until we get a workable and soft dough. We cover with a cling film and let it rest in the fridge for 45 minutes. Removing from the fridge we sprinkle some flour on our work space and roll the dough into a rectangle of about 7 mm thick. We cut the remaining butter and form a smaller than our dough rectangle. We then place the butter on top of the dough.
We fold the left and right sides of the dough inwards until their edges meet in the middle of the rectangle as show in the second sketch. The next step is to fold the bottom 1/3 of the dough inwards followed by the top one third as shown in the third and fourth sketches. We leave the dough covered with cling film in the fridge for 30-45 minutes. After it has rested we remove it work the dough carefully on a floured surface into the same rectangular and follow the same folding process. We leave it to rest again in the fridge for 30-45 minutes and repeat the folding and resting steps 4 more times. After the fourth time we take it out from the fridge and we are ready to roll it and use it.