Whether you're making a Napoleon, tart, or some other tantalizing treat, this recipe for puff pastry is the place to start! 

Preparation

For the dough, sift together flour, sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until combined, about 30 seconds. Add butter and beat on medium speed until it is well incorporated, no lumps remain, and the mixture has a sandy texture, about 3 minutes.

Change mixer attachment to dough hook. On low speed, slowly add in cold water. Mix until dough just comes together, about 30 seconds. Increase to medium speed and mix until dough is smoother, about 2–3 minutes. Remove dough, wrap it in plastic wrap, and place it in the refrigerator.

For the butter block, prepare two large sheets of parchment paper. Place butter on one piece, and lay the other piece on top of the butter. Using a rolling pin, whack the chilled butter until it is malleable and spreadable, but still cold. Using the rolling pin, continue to roll out and form the butter into an 8x8-inch square. Fold the parchment to fit the square and press the butter into the corners. Press down on the butter block with a cutting board to ensure uniform thickness. Set the parchment paper-wrapped butter block in the refrigerator.

Remove dough from the refrigerator and set it on a lightly floured surface. Using your hands, gently shape the dough into a square. Using a rolling pin, roll the dough out into a 12-inch square. To keep the dough in a uniform square shape, roll the dough from its center out towards each corner in an "X" pattern.

Remove butter block from the refrigerator and place it in the center of the dough at a 45-degree angle, so it looks like a diamond in a square. Fold the edges of the dough up over the butter block, pressing the edges together to completely seal in the butter. Turn the dough back 45 degrees to its original orientation.

With the rolling pin, roll out the dough, seam-side up, into a rectangle at least twice as long as it is wide, about 20x10 inches. Fold the dough in thirds by folding the top third down, followed by the bottom third up. Rotate the dough 90 degrees clockwise. Again, roll the dough into a rectangle at least as twice as long as it is wide, about 20x10 inches, and repeat the folding process. Wrap the dough in plastic wrap, then place it in the refrigerator until chilled and well rested, at least 1 hour.

Remove dough from the refrigerator and repeat the above folding process to make two additional turns. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour.

Repeat the folding process one more time to make two additional turns. Return the dough to the refrigerator to chill for at least 4 hours, or ideally overnight.

With a rolling pin, roll out the dough into a ⅛–¼-inch thickness, about 18x12 inches. Trim off about ¼ inch on all four sides, which takes off the folded edges to ensure that it puffs properly in the oven.

Cut dough into desired shape(s) and bake according to the type of pastry you're making.

If not baking immediately, puff pastry may be refrigerated for several days or frozen for up to six months. To use from frozen, allow puff pastry to thaw in the refrigerator overnight.