Puff Pastry

Ingredients

• 2 Tbsp. sugar
• 1½ tsp. kosher salt
• 2½ cups all-purpose flour, plus more for surface
• 1¼ cups (2½ sticks) chilled unsalted butter

Steps

1. In a large bowl, whisk together the sugar, salt and 2½ cups flour. Work quickly to grate ½ cup butter directly into the bowl through the large holes of a box grater, so it does not soften too much in your hands.
2. Slice the remaining ¾ cup butter thinly and add it. Toss to coat, then quickly crush the slices between your fingers into smaller, flatter pieces.
3. Drizzle in 7 Tbsp. ice water gradually, constantly tossing with a fork to distribute it. Knead a couple of times by hand in the bowl to bring the dough into large clumps. Move the clumps onto plastic wrap, leaving the dry bits in the bowl. Toss those bits while drizzling in more ice water by the teaspoonful as needed until they hold together when squeezed in your hand; a very dry texture is normal.
4. Add these to the dough on the plastic wrap and wrap tightly into a 6" square. Flatten it, pushing dough into the corners and pressing out air pockets. Chill for 2 hours.
5. Leave at room temperature for about 4 minutes to soften, then roll on a lightly floured surface into a long rectangle about ¼" thick.
6. Fold in thirds, like a letter, and turn 90°. Repeat the rolling and folding, dusting with more flour as needed. Wrap tightly again and chill for at least 30 minutes before use.
7. The dough may be made 2 days in advance; keep it chilled.