This step-by-step Puff Pastry Tutorial will have you making puff pastry from scratch in no time at all.
Shape the butter into a 4x4-inch square, wrap in plastic, and refrigerate for at least 10 minutes.
Gather the flour back into a mound and repeat until the flour is clumping together in large pieces and holds together when pressed. It will be shaggy and look really messy. You don’t want it to be dry and flakey though-even cold butter will sneak past dry cracks in the dough.
Place the square of butter on top of the dough at a 90-degree angle. This part always confuses me. Basically, the square of butter looks like a diamond inside a square.
Roll out into a rectangle measuring 12 inches long by 6 inches wide. Tips for rolling out: ideally, you want to only roll the dough length-wise, extending the dough in length only. Try to keep the width of the dough the same throughout the entire process, without rolling it out to increase the width at all.
Fold the top down towards the middle and then fold the bottom over the folded top. You are folding a dough letter! Depending on how hot your kitchen is and what surface you are working on, you may need to refrigerate the dough after every turn rather than after every two turns. Signs that indicate it’s too warm: the butter starts to pop through the lean dough or your dough is sticky.
Push your finger into the dough at the edge, making two dents to mark that you’ve done 2 turns. Wrap the dough in plastic and refrigerate for 30 minutes.