Puff Pastry Dough

Lightness and flakiness are the signature for good puff pastry and many layers should rise during baking is the key for having the butter and the dough at the same consistency when rolling them out. Since having learned to bake bread at home, making puff pastries is another achievement that I very proud to have added to my cooking skills. 
Ingredients:
2 cups all-purpose flour, sifted
1/2 cup water
1 tsp salt
1 tsp lemon juice
2 tbs melted butter
6 tbs cold butter
Directions:
On a countertop (marble or granite), deposit the flour and make a well in the center.

Pour water, salt, lemon juice and melted butter into the center.

Using your index finger, draw increasingly larger circles outside the melted butter mixture in the well. Continue drawing circles until the mixture completely saturates the flour and rough dough forms. Start kneading the dough with the heel of your hands until the dough is smooth.

 Shape dough into a ball and with a knife, cut an X across the top.

Enclose the dough ball in cellophane wrap and refrigerate for 2 hours.

As the dough is chilling, cut the butter into small cubes. The dough and the butter cubes should be at the same temperature so that the butter does not melt or harden again when completing the next step.
On a lightly floured surface, roll out the dough into a 10 inch square.

 Place the cut butter cubes about 1 inch away from all 4 edges of the square.

1. Fold each dough edge over to the center of the square to cover the butter cubes completely (forming a new 5 inch square of dough).

2. Fold one dough edge over to the opposite edge to resemble a closed book.

3. Enclose the dough in cellophane wrap and refrigerate for 30 min.
4. Remove the chilled dough and roll the pastry away from you into a new 10 inch square.

Repeat the steps 1-4 five times.
Now the pastry dough is ready to use or can be frozen for 6 month