|Here's the Full Recipe
2 cups Bob’s Red Mill Organic All Purpose Flour, plus more for rolling
1 tablespoon granulated sugar
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, frozen and cubed
2 tablespoons plain full fat yogurt (we used European style yogurt)
6-8 tablespoon ice water, plus more, if needed
In a large mixing bowl, sift together the flour, sugar and salt. Add the frozen butter and lightly coat each cube of butter with the flour. Work the butter into the flour mixture using your hands or a pastry blender until the butter is in pea-sized chunks. Stir in the yogurt, then add the ice water 1 tablespoon at a time until the dough begins to come together.
Turn the ragged dough out onto a lightly floured surface and begin to knead it by hand until it comes together, adding more water if needed. Pat the dough into a disc and wrap in plastic wrap or parchment and set in the fridge for about 30 minutes.
Once the dough has chilled, lightly flour your surface again and flour a rolling pin. Roll the chilled dough into a 12 inch by 8 inch rectangle, then fold it into thirds (like you were folding a paper to fit into an envelope). Turn the folded dough 90 degrees and repeat the process two times. After the third fold, wrap the dough and let chill for 15 minutes.
Once the dough has chilled a second time, repeat the rolling and folding process 3 more times. Once you have completed 6 folds and turns, let the dough chill for one hour before using.
Once the dough has chilled for one hour, you can use it as you would frozen puff pastry. You can also store it in the freezer (tightly wrapped) for up to two months.