|All-purpose flour||2 Cup (32 tbs), sifted|
|Ice water||1⁄2 Cup (8 tbs)|
|Butter||1 Cup (16 tbs)|
1)In a bowl, mix together flour and salt.
2)Slowly, add ice water, tossing moistened parts aside gently so that the dough is not over mixed.
3)Stir is just until blended.
4)Cover dough with waxed paper and leave it for 20 minutes at room temperature.
5)Roll dough on a lightly floured board into a rectangle about 1/4 inch thick.
6)Cut butter into1/4-inch-thick squares.
7)Place the squares on pastry so that squares are equal distance from each other.
8)Fold pastry into thirds crosswise, right and left portions over the center.
9)Leave it for about 10 minutes and then, roll out to 1/4-inch thickness.
10)Fold again in thirds crosswise and reroll to 1/4-inch thickness and fold in thirds again.
11)Wrap it lightly in waxed paper and chill in the refrigerator about 10 minutes.
12)Reroll and fold two more times, chilling 10 minutes between each rolling.
13)Roll dough into an oblong about 16 inches wide and 1/4 inch thick.
14)Cut into desired shapes.
15)Take a baking sheet lined with brown paper and place the pastries.
16)Bake at 425 degrees for 20 to 25 minutes until paste is puffed high and delicately browned.
17)Serve the puff pastry as a snack.