Directions

1. Sift flour in a big bowl and add salt to it.
2. Add a teaspoon of lemon juice to water and gradually add water to the flour, while mixing to make consistent dough. Depending on how much water the flour absorbs, you might not need all the water. As soon as the dough starts to hold together and separate from the bowl, it’s enough to add water. 
3. Sprinkle a bit of flour on the kitchen countertop and knead the dough for a few minutes, till it’s consistent, smooth and does not stick to your hands anymore. Shape it into a ball, wrap in a plastic wrap and put in the fridge to rest and chill for about 30 min.
4. In the meantime, prepare the butter. To make it easier to roll cold butter in the dough I shape it into a rectangle. I draw a rectangle 10 by 15 cm (about 4 x 6 inches) on a piece of parchment paper and fold it to create a pocket with the pencil markings on the outside. Sprinkle about half a tablespoon of flour on the parchment paper, cut the butter into thinner slices, enwrap in the parchment paper, and slowly roll it to shape. Put butter in the fridge to chill as well while waiting for the dough.
5. After half an hour in the fridge the dough should feel more elastic and a little puffier, softer. Sprinkle the kitchen countertop with some flour and roll the dough into a rectangle. A little wider than the butter block and a bit more than double the length, so that you can wrap the butter rectangle in it. Sprinkle also the dough with flour, throughout the process, as necessary so that it does not stick to the table or the roll.
6. Put the butter rectangle in the middle and fold the dough from all sides to enclose it. 
7. Using a pastry brush, brush off the excessive flour and gently roll the dough in a rectangle, approximately 0.6 – 1 cm (0.4 inches) thick. Try not to stretch the dough edges much. And fold the dough towards the inside from both ends so that the ends meet in the middle, and fold once again to close like a book.
8. Turn the dough sideways. Roll and fold it again the same way – at first towards the inside from both ends so that the ends meet in the middle, then fold to close like a book.
9. Wrap the dough in a plastic wrap and put in the fridge to chill for about half an hour.
10. After half an hour, repeat the process of rolling and folding two times, and put the dough wrapped in a plastic wrap in the fridge again for at least half an hour. After half an hour, repeat the process of rolling and folding once again. I roll and fold the dough 5 – 6 times in total, letting it rest and chill for at least 30 min in between each two times of rolling and folding. If the dough gets too soft and butter starts melting, roll the dough only once and put in the fridge for it to harden before rolling again. It is important to have the dough cold to prevent the butter from melting and mixing in the dough.
11. If you are not in a rush to bake, let the dough chill in the fridge for at least several hours before rolling and baking it, as puff pastry needs to be cold to puff better.
12. And the dough is ready to be made into delicious puff pastry cookies, tarts or pastries!