Puff Pastry

All the laminated doughs in this chapter are made the same way - with a square of butter at one end of a rectangle of dough so that a single fold of the dough over the butter encloses it. This method requires starting with a thin layer of butter, which makes it easier to get even layers of butter in your dough and consequently a better rise and a more delicate texture after baking. This recipe makes more than enough dough for any pastry in this chapter.