To begin, sift 2 1/2 cups all-purpose flour, 1 tablespoon salt, and 1 tablespoon sugar into a large bowl.
Then, add 1 cup of cold butter until the mixture resembles coarse crumbs.
In another container, mix 1 cup of cold water and 2 tablespoons of white vinegar.
The next step is to slowly add the liquid to the flour mixture, stirring until the dough is well incorporated.
Then transfer the dough onto a lightly floured surface, work it a couple of times and roll it out to form a rectangle of about 25 x 30 cm.
Next, the rectangle is folded into thirds, like a letter. And again it is stretched into a rectangle of the same size. Again, fold the rectangle into thirds and wrap the dough in cling film.
We continue by placing the wrapped dough in the refrigerator for at least 1 hour before rolling it out and using it in our recipe.
When it’s time to use the puff pastry, roll it out on a lightly floured surface until you get a rectangle of about 30 by 30 cm.
Next step, cut the rectangle into 2 equal pieces and use one for the recipe. The other piece is stored in the refrigerator to be used in another recipe.
Finally, when we use it, let the dough warm for about 15 minutes before rolling it out and using it in your recipe. In fact, it is the way that will make it easier to work.
