Classical Puff Pastry

Directions

1. 1
   ["Combine the flour and salt in the bowl of a food processor and process few seconds to combine.", "Cut 2 ounces (4 tablespoons) of the butter into small pieces and process with the flour until there are no lumps and the mixture is the texture of cornmeal.", "Pour half the ice water in a large bowl and turn the flour mixture onto it.", "Sprinkle the remaining water over it, reserving one tablespoon.", "Transfer the mixture to a large mixing bowl, drizzle the ice water evenly over it and toss like a salad until the dough comes together in a ragged mass.", "Add the remaining water if necessary.", "Cover in plastic wrap and chill.", "Meanwhile, place the remaining butter between layers of plastic wrap and pound with a rolling pin to make malleable.", "Place it between two sheets of plastic wrap and, using your hands or a rolling pin, shape it into a 6-inch square.", "Remove the dough from the fridge, lightly flour the work surface and, using either your hands or a rolling pin, shape the mass into 12-inch square.", "Place the butter on the dough catty-corner and fold the edges of the dough into the center to enclose it.", "Lightly flour the surface of the dough and roll it into a rectangle measuring about 12 inches high x 26 inches wide.", "If the dough sticks, loosen it underneath with a long flexible metal palette knife and scrape off any butter sticking to the work surface.", "Brush off any excess flour.", "Fold the dough into thirds and turn it 90 degrees, so that seams are parallel to the table's edge.", "This is called a \"turn\"".""