Puff Pastry - For 600 Grams Of Dough

• 7 tablespoons water
• 13/16 teaspoon salt
• 1 teaspoon distilled white vinegar
• 1 1/8 cups butter cold
• 1 5/8 cups all purpose flour

1. In a bowl, add water, salt, and vinegar. Stir until the vinegar dissolves.
2. In a another bowl, add the flour and make a well in the middle.
3. In the well, add the butter (cut into small pieces) and the vinegar mixture.
4. Quickly mix the ingredients with your fingers until the mixture resembles coarse meal with a few large pieces of butter still intact.
5. Shape a ball with the dough. If the dough is too sticky, add a little more flour.
6. Cover in plastic wrap and refrigerate for 1 hour or until the dough is firm.
7. On a floured work surface, roll out the dough and form a 50 x 20 centimeter rectangle.
8. Fold it in 3. This is the first turn.
9. Rotate the dough 90 degrees and roll out again in rectangle.
10. Fold it in 3. This is the second turn.
11. Rotate the dough 90 degrees and roll out again in rectangle.
12. Fold it in 3. The is the third turn.
13. Place the dough on a baking sheet and cover with plastic wrap for at least 30 minutes or overnight.
14. Remove the dough from refrigerator, wait 5 minutes and roll out on a floured surface into rectangle.
15. Fold it in 3. This is fourth turn.
16. Repeat this process until you have done 8 turns.
17. Rolling out the dough heats it up, and the progressive turns make the pieces of butter progressively disappear into the dough and it becomes more flexible.
18. You can store the dough in the refrigerator for 2 to 3 days or freeze it.

water, salt, white vinegar, butter cold, flour

Taken from www.yummly.com/recipe/Puff-Pastry---For-600-Grams-of-Dough-2043982 (may not work)