Puff Pastry

Directions

1. 1
   Stir together flour and salt in a chilled large metal bowl.
2. 2
   Coarsely grate frozen butters into flour, gently tossing to coat butter.
3. 3
   Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.
4. 4
   Test mixture by gently squeezing a small handful: When dough has the proper texture, it will hold together without crumbling apart.
5. 5
   If necessary, add another tablespoon water, stirring until just incorporated, and test again.
6. 6
   (Do not overwork dough or add too much water, or pastry will be tough; dough will be lumpy and streaky.
7. 7
   ).
8. 8
   Form dough into a 5-inch square, then chill, wrapped in plastic wrap, until firm, at least 30 minutes.
9. 9
   Roll out dough on a floured surface with a floured rolling pin into a 15- by 8-inch rectangle (with a short side nearest you).
10. 10
    Brush off excess flour and fold dough into thirds like a letter.
11. 11
    Rewrap dough and chill until firm, at least 30 minutes.
12. 12
    Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times.
13. 13
    Brush off any excess flour, then halve dough crosswise with a sharp knife and chill, wrapped separately in plastic wrap, at least 1 hour.