Puff Pastry

Pour flour, sugar and salt into a mixing bowl, mix well.

Now pour oil into bowl, mix and knead well then let it cool in the refrigerator

Add cold water again knead well on any smooth table, then set aside for 25-30 minutes.

Now put butter square in a plastic wrap and roll it (with the help of rolling pin) till turn into thin flap layer.

With the rolling pin, roll out the corners of the square of dough to extend them into flaps.

Place the butter square on top of the dough, with the butter-square corners positioned between the flaps.

Wrap the flaps over the butter square, taking care not to stretch the dough.

Press the dough edges together until the butter square is entirely wrapped and in dough and all the dough edges are sealed shut.

Repeat steps, fold each narrow edge in to the center of the rectangle, then fold the dough in half, resulting in six layers of dough.

Wrap the folded dough in plastic wrap and let it rest in the refrigerator at least one hour.

Using your puff pastry dough as desired.

Tip:To freeze the puff pastry for later use, triple-wrap it in plastic, then keep it in the freezer for up to two months. Allow it to thaw in the refrigerator overnight before using it.