Begin this dough early in the day and you'll have plenty of puff pastry dough to bake by evening.
Pour the ice-cold water into the center of the flour mixture and use your hands to fold the flour into the water.
Knead the dough together just until the mixture forms a soft dough. Be careful not to overmix the dough.
Wrap the dough in plastic wrap and refrigerate it for 20 minutes to allow the dough to relax.
It should resemble a thick cream cheese and when you pull the rested dough out of the fridge, both the dough and the butter-flour mix should be the same consistency*.
Use a heavy rolling pin to roll your dough out into a rectangle a 1/2 inch thick and three times as long as it is wide. Try to keep the corners of the dough as square as possible.
Spread the butter-flour mixture over two-thirds of the dough using an offset spatula or your hands. If you have any chunks of butter in your spread just smoosh them flat between your fingers.
Leave a one inch margin of dough around the butter or it will ooze out of the sides later while you're folding it in.
To enclose the butter, fold the unbuttered third over the center third- much like you'd fold a letter.
Fold the remaining third on top. Again, make sure the corners are squared and even.
Turn the dough 90° so the length becomes the width. You'll do this prior to beginning every four-fold. It ensures your butter layers are consistent and rolled in every direction.
Roll the dough out lengthwise into a rectangle. Keep those corners as square as you can. Don't press down when rolling, instead roll evenly and smoothly. This prevents the layers of dough from sticking together and/or tearing.
Brush any excess flour from the dough and fold the ends into the center.
Fold the dough in half (like a book). Remember to keep those edges as square as possible.
You've just completed the first of four four-folds**.
Place the puff pastry dough onto a half sheet pan and cover it with plastic wrap.Cover and refrigerate (rest) the dough for 20 minutes.
The butter will become too hard if the dough is refrigerated for longer than 20 minutes. If it does become too hard it will tear the dough when you try to roll it out. Allow the dough to sit out at room temperature for a few minutes if you've gone over the 20 minute rest period.
Complete the next three four-folds the same as the first. Be sure to cover, refrigerate, and rest the dough between each fold.
Once the folds have been completed, divide the dough into fourths. Wrap each piece of dough in plastic wrap and store in a freezer bag in the freezer until ready to use.
Puff Pastry dough can be frozen for up to 3 months. Thaw in the refrigerator when ready to use as directed in your recipes.
*If the butter is too hard it will tear the thinly rolled dough. Butter that's too soft will ooze out of the folds when you're trying to create the layers.
**After you've completed your turns (or folds) make a mark somewhere in the dough with your fingertip. This will help you keep track of which turn you're on. One dimple= the first four-fold, two dimples= the second, and so on and so on.