01. Open the puff pastry margarine in a square shape of 20 x 20 cm. Set aside.
02. Place the flour, salt, cake margarine, and cold water in the mixer and mix on low speed (speed 1) until a smooth and dry dough is obtained. It is not necessary to reach the veil point.
03. Shape into a ball and cover with plastic. Rest for 20 minutes.
04. Cut the dough in a cross shape, pulling out the four tips of the cuts and stretching.
05. Add the reserved square of puff pastry margarine in the center of the dough.
06. Close by pulling the tips of the dough to the center of the margarine, forming an envelope.
07. Roll out the dough (1st time) until reaching a thickness of approximately 7 mm on a table previously dusted with flour.
08. Using a brush, remove the excess flour from the dough.
09. Fold the dough into 3 overlapping layers (1st fold).
10. Roll out the dough (2nd time) until reaching again a thickness of approximately 7 mm.
11. Fold the dough again into 3 overlapping layers (2nd fold).
12. Cover with plastic. Rest for 20 minutes.
13. Roll out the dough (3rd time) until reaching again a thickness of approximately 7 mm.
14. Fold the dough again into 3 overlapping layers (3rd fold).
15. Roll out the dough (4th time) until reaching again a thickness of approximately 7 mm.
16. Fold the dough again into 3 overlapping layers (4th fold).
17. Cover with plastic and rest for 20 minutes.
18. Roll out the dough (5th time) until reaching again a thickness of approximately 7 mm.
19. Fold the dough again into 3 overlapping layers (5th fold).
20. Cover with plastic and rest for 30 minutes in the refrigerator.
21. Roll out and use as desired.


TIP
- For chocolate puff pastry, substitute 50 g of wheat flour in the recipe with 50 g of cocoa powder and increase the water to 600 ml.