Inverted puff pastry or reverse puff pastry

Ingredients:

Dough

• 480 g flour
• 240 ml of cold water
• 65 g butter + 1 tbsp (15 g)
• 1 tbsp. sugar
• 1 tbsp. salt
• 1 tbsp lemon juice or white vinegar

Oil block

• 700 g of butter at room temperature
• 120 g of flour

Preparation:

1. Dough: In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients on low speed. Then increase the mixer speed to level 1 and knead the dough for 4 minutes. Form the dough into an 8-inch (20 cm) square, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours.
2. Oil block: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and flour until smooth. Line an 8-inch square baking pan with plastic wrap and pour the butter into it, spreading it evenly (it will be soft). Refrigerate it until it reaches the same consistency as the dough, which may take 30 to 90 minutes. If the butter is very hard, or you prepared it ahead of time, warm it slightly to just below room temperature.
3. Rolling out: Place the butter block on a well-floured work surface. Flour a heavy rolling pin and roll the butter into a 40 x 22 cm rectangle. Check periodically to make sure the butter is not sticking to the surface (it usually does not stick after the first rolling). Place the dough in the center of the butter block and wrap it in the butter so that the dough is in an envelope. Roll the block into a 50 x 25 cm rectangle, flouring the dough and the work surface as needed. Fold the dough in thirds, brushing off excess flour. Rotate the dough block 90 degrees and roll it out again to a 50 x 25 cm rectangle, shaking off excess flour and folding it in thirds. Wrap the dough in plastic wrap, mark it #1 (first rolling), and refrigerate for at least 2 hours or up to a day.
4. Second rolling: Roll the dough out again into a 50 x 25 cm rectangle, shake off excess flour, and fold it in thirds. Turn it 90 degrees, roll it out again, fold it, label it #2, and refrigerate for at least 2 hours or up to 24 hours.
5. The final roll: Roll out and fold the dough into thirds. This time, roll it out only once. The dough is now ready, but it needs to be wrapped in plastic wrap and refrigerated for at least 2 hours before using.
   
   
   Prepared puff pastry can be stored in the refrigerator for up to 4 days. It can also be cut into portions and frozen for up to 3 months. Defrost the dough in the refrigerator before using.