PUFF PASTRY DOUGH
3 1/2 Cups All-Purpose Flour and 1/2 Cup All-Purpose Flour 1/2 Tsp Salt and 1/2 Tsp Salt 3 1/2 Tbsp Unsalted Butter and 16 oz (453 g) Unsalted Butter 1 to 1 1/2 Cup Freezing Water 4 Tsp Fresh Lemon Juice PREPARATIONS: None. DIRECTIONS: 1- Combine 3 1/2 cups of all-purpose flour, 1/2 tsp salt and and 3 1/2 tbsp of unsalted butter in a large bowl. 2- Pour 1 to 1 1/2 cup of cold (freezing) water into the bowl and continue blending. Note: Cold/freezing water and keeping the dough cold during the preparations is very crucial. 3- Sprinkle flour on a flat surface and knead the dough for 7 to 10 minutes. 4- Make a ball shape out of the dough and make a one inch cross cut on top of it. 5- Transfer the dough into a well floured plastic bag, seal/zip the bag. 6- Put the dough in the refrigerator for 20 minutes. Note: Do not remove the dough out of the fridge unless it's time to go to the step 12. Keep the dough in the refrigerator when not used or worked on. 7- Grate 16 oz (453 g) of unsalted butter in a large bowl. 8- Add 4 tsp of fresh lemon juice and 1/2 tsp of salt. 9- Add 1/2 cup of all-purpose flour to the bowl and mix well. 10- Transfer the batter on a well floured surface and make a 2 inches height rectangle shape. Note: Be very generous in using flour. 11- Place the batter in a plastic bag and keep it in refrigerator until needed. 12- Remove the dough from the refrigerator, place in on a well floured surface. 13- Spread the dough using a rolling pin from the center to edges making a square, (1/4 inch height). Don't flatten the center (leave a bump). 14- Remove the batter from the refrigerator and place it in the center of the flattened dough. 15- Fold the edges of the dough over the batter. 16- Roll out the dough into a 1/4 inch height square. 17- Fold two edges of the square in thirds like a letter, and fold from the center to make a long rectangle shape. 18- Place the dough in a well floured bowl or dish, sparkle flour on top of dough. 19- Cover the dough with a plastic wrap. 20- Place the dough in the refrigerator for 20 minutes. 21- Remove the dough from the refrigerator. 22- Repeat step 16 to 21 four times. Each time fold the opposite edges. 23- Roll out the dough, trim half a inch from all edges.