Puff Pastry

Bake Temperature: 375 °F (190 °C)
For the starter dough, first knead flour with butter, salt, rum or vinegar, water, and egg yolks to an elastic dough.
Roll into a ball, cut in half, and let rest for about 30 minutes.
For the butter brick, knead the butter with the flour until smooth and form a brick.
Roll out the starter on a floured work surface, lay the butter brick on top, and fold the dough over.
From the center, carefully roll out the dough in all directions with a rolling pin without rolling it thinner than ½ inch (10mm).
Then come the four turns.
First turn: Fold the dough over in thirds (creating 3 layers) and roll out again.
Second turn: Fold the dough over in quarters (creating 4 layers), cover the dough, and let it rest for about 30 minutes.
Third and fourth turns: Roll out the dough again and repeat the first and second turns.
Then the dough will have a total of 144 layers (3x4x3x4).
Let the dough rest in the refrigerator.
It is best to wait until the next day to work with it further.

Recipe Category Dessert