Hojaldre

In a large bowl, combine the all-purpose flour and cake flour.

Add the salt and mix well.

Cut the cold butter into 1/2-inch cubes and add them to the flour mixture.

Use your fingers to flatten the butter cubes into flakes while combining them with the flour.

Refrigerate the mixture for 10 minutes to ensure the butter remains firm.

Add the ice-cold water to the flour-butter mixture and stir until the dough holds together loosely.

Turn the dough out onto a lightly floured work surface.

Pat it into an 18 x 8-inch rectangle.

Sprinkle the top of the dough with flour.

Fold the dough in thirds, business-letter style.

Lift the dough, flour the work surface again, sprinkle the top of the dough with flour, and roll it out to its previous size, with the folded sides as the width and the open ends as the length.

Work quickly to prevent the butter from softening.

If the butter softens, briefly refrigerate the dough.

Repeat the folding and rolling process two more times, for a total of four folds.

Remember to flour surfaces as necessary and end with the dough folded.

Cover the dough with plastic wrap and refrigerate for 40 minutes.

After chilling, roll and fold the dough twice more.

Now, the puff pastry dough is ready to use or store for future use in the refrigerator or freezer.