Puff Pastry

I use this for my beef wellington, but it is great for desserts as well (fruit or chocolate)

1 1/4 c. flour
3 T. butter
3.5 ounces cold water

Cut butter into flour until tiny. Make a well and add water. Mix until dough. Form into ball and refrigerate.

Take 1 1/4 sticks of butter and place between two sheets of plastic wrap and roll into a flat rectangle (about 1/4 inch thick) cover well with plastic wrap and put in fridge.

Roll dough into almost a rounded diamond shape (or an x shape) using a little bit of flour to help not stick leaving the center a little thicker than the four rounded points. Place the butter in the center and fold over all four rounded points to make a square. Roll slowly into a larger rectangle. Fold into thirds like a letter. Cover with plastic wrap and refrigerate for 30 minutes.

Take out of fridge and roll out into another large rectangle and fold in thirds and cover again with plastic wrap and place in fridge for 30 min. Repeat this process 3-4 more times.