Gluten-Free Puff Pastry

Directions

• Dice the 4 tablespoons of butter, and make sure it is kept cold.
• Mix the flour and salt in a mixing bowl or food processor. Add the butter and cut into small bits by pulsing, or cutting with a pastry cutter or two butter knives.
• Create a well in the center of the mixture and add the water. Stir to combine. Add a bit more ice water if needed until the dough comes together.
• Form the dough into a ball, wrap it in parchment paper or plastic wrap, and chill in the fridge while making the butter packet.
• Sprinkle flour on a piece of parchment paper (or plastic wrap). Cover the butter with another piece of parchment paper.
• The two sticks of butter should be chilled but still pliable. Pound the butter with a rolling pin to press the two sticks of butter together and flatten them. Remove the paper and fold the butter in half, cover with paper and repeat the process until the butter is a 4 inch square butter packet.
• Wrap the butter packet in paper or plastic and chill for 5 minutes in the freezer or 15 minutes in the refrigerator.
• Remove the dough from the fridge and place it on a lightly floured piece of parchment paper. Sprinkle the dough with flour and cover with paper, roll the dough until smooth and in a 6 inch circle.
• Place the unwrapped, chilled butter packet in the center. Mark where the butter packet fits in the center with a knive. Roll the four sides of the dough to create four flaps. Dust with flour as needed. Fold the dough over the butter packet.
• Begin the first turn: Sprinkle the top of the dough with flour, cover it with parchment paper, and roll it into a rectangle that is about 1/2 inch thick, 3 inches wide, and 9 inches long. Fold the dough into thirds. Mark the dough with one mark to count the turns.
• Wrap the dough in paper or plastic and chill in the fridge for 15 minutes or freezer for 5 minutes.
• Begin the second turn: Sprinkle the top of the dough with flour, cover it with parchment paper, and roll it into a rectangle. Fold the dough into thirds. Mark the dough with two marks to count the turns.
• Refrigerate for 15 minutes and repeat until you reach 4-6 turns. After the final turn, fold the dough in half, fold it into a square or circle if desired, and refrigerate.