Puff Pastry - cooking recipe

Ingredients

3 1/2 cups all-purpose flour
3 1/2 tbsp butter, melted, cooled
20 tbsp cold butter

Preparation

In a food processor, pulse flour, melted butter, 1 tsp salt and 1 cup ice water until combined and starting to come together. Transfer to a lightly floured work surface and knead briefly until dough is smooth. Cut a cross in the top and wrap in plastic wrap. Chill for 30 mins.
Meanwhile, place cold butter between 2 sheets baking paper. Hit with a rolling pin until flattened and forms a 5 inch square, 2/3 inch thick. Chill until required.
Remove dough from refrigerator and place on a lightly floured work surface. Press rolling pin into 1 corner of dough and roll out into a \"petal.\" Turn the dough 90\u00b0 and repeat. Repeat twice more until you achieve a rough cross shape, with a slight lump in the center.
Place chilled butter in center of cross. Fold petals over butter to enclose. Lightly tap pastry with a rolling pin to seal edges and flatten the square a little.
Roll out to form a long 10x22 inch rectangle, keeping edges straight. Fold bottom quarter of pastry up towards the center, taking care to align edges. Brush off excess flour. Fold top quarter down to the center. Fold top half over bottom half to make a neat rectangle. Brush off excess flour.
Turn the dough 90\u00b0 to the right (so the seam is facing your right hand side). Roll out into a long rectangle. Fold into thirds (like a business letter) then roll out to form another rectangle. Wrap in plastic wrap and chill for 30 mins.
Roll out into a long rectangle and repeat Steps 5 and 6 twice more. Wrap and chill for 10 mins before rolling and shaping for baking. Pastry can be kept chilled for 2 days or frozen for several months.