2 2/3cupsall-purpose flour, plus more for rolling out dough
1/4teaspoonkosher or coarse sea salt
3/4pound(3 sticks) very cold butter, diced
3/4cupvery cold water
To Prepare
Place the flour and salt into the bowl of a food processor. Add the chunks of butter and pulse a few times, until the butter is incorporated in bits about the size of peas.
Slowly pour in the cold water while pulsing a few times until a very crumbly dough is formed. Turn the dough out onto a clean, lightly floured counter and gently push it together with your hands – do not knead.
Rolling and folding the dough:
With a lightly floured rolling pin, roll out dough into a somewhat triangular shape. Use your hands to fold the two bottom tips of the triangle inward and the top down, like an envelope.
Turn the dough a quarter-turn clockwise and roll out again into a rectangle shape this time. Fold the two ends lengthwise into the middle to meet. Then fold the dough in half across.
Turn the dough another quarter-turn clockwise and repeat the two steps above one more time, turning the dough a quarter-turn clockwise each time.
Tightly wrap the puff pastry in plastic wrap and refrigerate until ready to use. Refrigerate for at least 45 minutes before using.