Classic puff pastry

Cut into cubes 40 g of butter.

Sift the flour over a bowl cold; Add the butter and knock it with your fingers until it is well wrapped in the flour.

Make a well in the Center.

Pour 25 cl of water ice and lemon juice or vinegar in the center of the well and knead with your hands until you obtain a moist but not sticky dough.

If necessary, add one or two tablespoons of ice water.

Turn the dough onto a floured surface and knock it by adding flour both to work on the ball of dough, until it is no longer moist.

Dunks the ball of dough to a thickness of 3 cm and fifteen minutes in the refrigerator wrapped in a piece of plastic wrap.

Avoid of course to use the freezer.

Place the rest of the butter on a lightly floured surface and with the crushing of hands up to make a rectangle 15 x 12 cm.

Put in the refrigerator.

Remove the dough from the fridge, mash with hands on floured countertop until you get a rectangle.

Continue to stretch the dough, moving from the Center to the edges.

Ground edges with a ruler.

Remove the excess flour from the surface of the dough, laid the brick of butter in the middle of the rectangle and fold over the four edges.

Seal the edges.

Take your first ride: roll the dough until you obtain a rectangle 38 x 30 cm.

Draw a line with your finger to divide the rectangle into thirds, lengthwise.

Fold the third in front of you towards the Centre until the second line, then brought over the third opposite edges coincide.

Seal the edges.

Turn the dough 90 degrees (at this point, the dough will have already had a revolution).

For the second round down the dough until you obtain a rectangle 38 x 30 cm.

Sketch a line width in the Centre of the pastry, then fold the two short sides to join over the stretch.

Bent then one half on the other.

Close the borders and turn the dough 90 degrees, so that the fold is on your left.

Let stand in refrigerator for at least 15 minutes, wrapped in a piece of plastic wrap for food.

Repeat twice the same way two rounds, checking before you press paste the long side is towards you.

This dough freezes perfectly.

Mash slightly with a rolling pin, then cut it with a sharp knife and cut the flour to the butter.

Close the dough in bags to freeze from 500 or 250 g and etichettateli.