Butter puff pastry

• Make a hollow cone shape with the flour putting the salt in the centre.
• Add warm water and mix it slowly with the flour.
• Knead until you obtain a smooth and firm dough.
• Let it rest for 30 minutes in the fridge covered with cling film.
• Cut the dough in a cross shape and roll each side.
• In the middle of the cross place the previously softened butter.
• Wrap the butter with the dough folding it from the ends towards the center.
• Roll the puff pastry with 6 simple turns.

Notes:

• You can make as many layers as you want by rolling the dough and butter in turns.
• You can turn once (simple) or twice (double), depending on the number of folds that are given and those that largely determine the characteristics from other puff pastries.
• Simple turn: consists in folding the rectangular dough in three equal layers, one of the ends has to occupy 2/3 parts of the dough and fold the other end over, thus leaving three layers.
• It is recommended to let the dough rest between each turn.