Easy Puff Pastry

Ingredients

9 ounces cold unsalted butter, cut into cubes [2 sticks + 2 tablespoons]

1.5 cups all purpose flour

¼ + ⅛ teaspoon salt

3 tablespoons water, very cold

¾ teaspoon cider vinegar

Instructions

In the steel bowl of your stand mixer whisk together flour and salt.
Cut butter into small cubes and transfer it to the mixer bowl.
Toss with your hands until the butter is coated. Cover and chill the bowl for around 20 minutes in the refrigerator.
Fit the bowl into your stand mixer with the paddle attachment and blend on low speed for around 1.5 minutes [the butter will break]. You don’t want to overmix here.
With the mixer running on low speed, add the water-vinegar mixture.
In around 15 seconds, you will see that dough starts coming together in large chunks but it will not look smooth. Turn off the mixer at this stage.
Dump the mixture on your work surface that has been dusted with flour.
Bring the dough together, working with your hands. Give a few whacks with your rolling pin, this makes it easier to roll the dough.
Roll the dough into a rectangle.
Remove any excess flour from the dough. Now make a letter fold by bringing both sides of the dough in the center.
Use your rolling pin to join the two ends and make a smooth surface.
Now fold again to form a log. Cover and chill in the refrigerator for 20-25 minutes.
Repeat this turning and folding step 2 more times, chilling the dough for 20 minutes between each turn.
Wrap the dough and refrigerate for 1 hour or up to 48 hours before using. You can also freeze the dough and it will stay good for around 6 weeks.