Chop the COLD butter in the small pieces and cut into the flour using a pastry cutter or a mixing paddle. You are looking for pebble sized pieces.
Add iced water and mix.
On a floured surface, knead the dough and using the rolling pin, roll it out into a rectangle. Fold into thirds and roll out again, repeat 3-4 times.
Freeze or use right away for your favorite pastry.
COLD BUTTER: Make sure to use very cold butter which helps create the flakes and air pockets. ICE WATER: Make sure that you are using ice water as you want all of the dough ingredients to be as cold as possible. Freezer Friendly: Homemade puff pastry will last in the freezer for up to 1 month. It does need to be kept airtight, either in plastic wrap or in a food storage container. Any air will dry it out, so make sure it's covered properly.Storage: The puff pastry dough will last in the fridge for 2 or 3 days. Keep it wrapped up very tightly using plastic wrap and keep it away from air or heat. Tough Puff Pastry: This typically happens when you add too much water or too much flour. It's important to measure all of the ingredients accurately to achieve the best results. Over mixing the dough can also result in a tough dough. Follow the directions precisely and you shouldn't have issues. Common Puff Pastry Mistakes: Common puff pastry mistakes to avoid: 1. Don't handle the dough too much as it will get tough. 2. Don't leave it out of the freezer for more than 30 minutes so you need to work quickly. 3. Use a floured surface to roll out the dough. 4. Don't start working with dough you have frozen as it will crack. You can use a rolling pin and seal up the cracks but handling the dough minimally is ideal.