1. Mix about 17.6 oz. (500g) of the flour with the sugar, salt, and 1 oz. (30g) of the butter in the bowl of a food processor (with a dough hook). Gradually add the cold water and knead everything until you get a smooth dough – this takes about 5-7 minutes. Wrap the dough in plastic wrap and place in the fridge for about 20 minutes.

2. Briefly knead the remaining butter with the remaining flour. The butter should not get too warm here. Form a square block with a size of about 7×7 inches (18×18 cm) and a thickness of about 0.4 inches (1 cm). Wrap the butter block in plastic wrap and place it in the fridge for about 20 minutes.

3. Roll out the dough on a well-floured work surface into a square with a side length of 13.8 inches (35 cm). Keep turning the dough and dusting it with flour to prevent it from sticking to the work surface. Remove the block of butter from the foil and place it in the center of the dough square.

4. Fold the corners of the dough over the butter block towards the center. It should end up looking something like an envelope, and the butter should be completely enclosed by the dough. Press the dough together along the seams, gently press the dough-butter package down with a rolling pin, then carefully roll it out in one direction. The result should be a rectangle with one long side (but the whole rectangle should not get too thin). Work carefully here, so the butter layer inside the dough does not break.

5. Fold the rectangle of dough you created in thirds towards the center – you now have a smaller, rectangular dough package with three layers on top of each other. To mark the first round (it’s called »tour«), you can make a slight indentation in the dough with a finger, then wrap the package loosely in cling film and place in the fridge for about 20 minutes.

6. Remove the chilled dough from the fridge and place it on a lightly floured work surface. The shorter side of the dough package should be facing you. You should be able to see the three separate layers laying on top of each other. Roll out the dough once again, this time away from the body, to create another rectangle with one long side. Do not roll out the dough too thinly. Fold the dough in thirds towards the center to create three layers again. This time, press two indentations into the dough (2nd tour), wrap the package loosely in plastic wrap again and place it in the fridge for another 20 minutes.

7. Repeat the process three more times, rolling out, folding in thirds to create the package and chilling in the fridge. In total, you should have done five tours with the dough. After the last round of chilling in the fridge, the dough is ready to be used in a recipe. Once the puff pastry has been shaped into whatever (small pastries, croissants, etc.) the pieces should be left to rest for another 20 minutes or so to allow the dough to relax. This is necessary, so the puff pastry dough can rise properly and get airy and crunchy. Baking times vary depending on the recipe.