Mixing the Dough

1. Place the measured dough ingredients into a mixing bowl.
2. Using a stand mixer with the paddle attachment, mix at speed 1 for about 3 minutes, until a rough dough forms. All dry ingredients should be fully incorporated—the dough may look slightly lumpy.
3. Remove the dough from the mixer and shape it into a 5-inch square, about 1 inch thick.
4. Wrap in plastic and refrigerate for at least 2 hours, or up to overnight.

Prepare the Laminating Butter

1. Cut 2 sticks of butter in half lengthwise and add 1 tablespoon extra.
2. Place the butter between two pieces of lightly floured parchment paper.
3. Gently pound with a rolling pin until pliable, then roll into an 8 x 8-inch square, about ⅜ inch thick.
4. Refrigerate until ready to laminate.

Laminate the Dough

1. Remove both dough and butter from the fridge.
2. On a lightly floured surface, roll the dough into an 8 x 16-inch rectangle, about ⅛ inch thick.
3. Remove the parchment from the butter and place the butter centered on the dough.
4. Fold the dough over the butter from both sides to fully encase it, forming a neat square.
5. Roll the dough back out to an 8 x 16-inch rectangle, about ¼ inch thick.
6. Fold into thirds, rotate 90°, and repeat the folding and rolling process 3 times.

Note: Work quickly to keep the dough cold and prevent the butter from melting. If needed, chill between folds.

Portion the Dough

1. Cut the dough into desired shapes or leave as a full sheet, depending on its intended use.

Refrigerate or Freeze

1. Chill for at least 30 minutes before baking to relax the dough and keep the layers defined.
2. You can also freeze the dough. Wrap tightly in plastic to prevent oxidation. If frozen, thaw in the fridge before baking.

Bake the Puff Pastry

1. Preheat the oven to 425°F.
2. Arrange pastry pieces evenly on a sheet pan.
3. Lightly brush with egg wash.
4. Bake for 12–20 minutes, until puffed and golden brown.

Pro Tip: Convection ovens are ideal for puff pastry because they help water in the butter evaporate quickly, creating flaky layers. Standard ovens work too, but results may be slightly less airy.