Puff Pastry

Preparation

1. Step 1

   Combine 2 1/2 cups all-purpose flour and the cake flour and salt in a medium bowl. Cut 1 stick butter into small pieces. Add with the lemon juice to the flour mixture; cut in the butter with a pastry cutter or 2 knives until the mixture resembles coarse meal. Gradually mix in up to 1 cup ice water, until the dough just comes together. Pat the dough into a 6-inch square; wrap in plastic. Chill 30 minutes.

   Step 2

   Cut the remaining 3 sticks butter into bits. Sprinkle with the remaining 1/4 cup flour; mix together by rubbing against a cold work surface with the heel of your hand. Form into a 5 1/2-inch square; wrap in plastic. Chill 15 minutes.

   Step 3

   On a lightly floured surface, roll the chilled dough into a 6 × 18-inch rectangle with the short side facing you; place the chilled butter mixture in the center. Fold the top third of the dough over the butter mixture, and the bottom third of the dough over the top third. Seal the edges by pressing the dough with your fingers.

   Step 4

   Turn the dough packet over so the overlapped section is on the bottom. Roll into a 6 × 18-inch rectangle (do not allow the butter to come through the dough). Fold in thirds, as before. Rotate 90 degrees (one quarter-turn); roll again into a 6 × 18-inch rectangle; fold in thirds. Press 2 fingers into the dough to indicate the completion of 2 turns. Wrap in plastic; chill 30 minutes.

   Step 5

   Repeat the rolling-out process in step 4, rotating the dough 90 degrees before beginning. Mark with 4 fingers, signifying the completion of 4 turns; chill 30 minutes. The dough may be wrapped and frozen at this point.

   Step 6

   Remove the dough from the refrigerator (if dough has been frozen, thaw overnight in the refrigerator). Give the dough its final 2 turns by repeating the rolling-out process in step 4, again rotating it 90 degrees, before rolling it out. The dough should be used immediately after the sixth turn is completed.