Laminated dough often requires the arduous task of layering and folding fat—in this case butter—into the dough in a continuous loop. We save time and sanity by giving flour, salt, and frozen butter a whirl in the food processor, producing perfect little slivers of butter that in turn, help lift and separate the layers of dough while baking to deliver a ridiculously flaky puff pastry.
- 2 cups (454 grams) high-quality unsalted butter*
- 2¾ cups (344 grams) all-purpose flour
- 1 tablespoon (9 grams) kosher salt
- ½ cup (120 grams) ice water
- Freeze butter for 30 minutes.
- In the work bowl of a food processor, place flour and salt; pulse until combined.
- Cut frozen butter into cubes; add to flour mixture, and pulse until mixture is crumbly. With processor running, gradually add ½ cup (120 grams) ice water through food chute, processing just until mixture forms a ball.
- On a lightly floured surface, turn out dough. Shape into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes. Dough can be made up to 3 days in advance and frozen for up to 3 months.