- 280 g cake flour
- Salt, a pinch
- 150 g cold butter
- ½ cup ice-cold water
- 1 t lemon juice
Sift the flour and salt together. Cut the butter into small pieces, then add half to the flour and rub in until the mixture resembles breadcrumbs.
Mix the water with the lemon juice, then cut into the flour using a knife. Mix to form a smooth, stiff dough.
Roll out the pastry to a thickness of 5 mm on a lightly floured surface, keeping the shape rectangular.
Cover two-thirds of the pastry with half the remaining butter. Fold the remaining third of pastry to meet the other end piece. Fold into thirds again. Cover and chill for 30 minutes.
Roll out the pastry on a lightly floured surface and place the remaining butter over two-thirds of the pastry. Fold, turn and roll out to a thickness of 3 mm on a lightly floured surface. Chill for 30 minutes.
Bake in a preheated oven at 200°C for 20–25 minutes, or until golden brown.
Cook's note: Puff pastry's layers expand as the butter melts when it cooks, making it light and airy.