Puff Pastry

It was actually a dream come true for me when I tried out the puff pastry at home. It was very easy to prepare since I made just a small batch and was well satisfied with the results. Flaky and crispy puffs, the exact results that I was looking for. Got the recipe from here.Made some slight changes in the quantity.
Ingredients:

• Butter- 250 grams (salted)
• Plain Flour- 2 cups/ 250 grams
• Vinegar- 1/2 tsp
• Salt- 1/8 tsp (optional)
• Water- 1/2 cup
• Plain flour- 1/2 cup more to sprinkle and roll out the sheets.

              
Method:

• Melt 50 grams of butter and add to the flour along with the vinegar and salt.
• Add water and form a soft dough and knead for 5-7 minutes. Cover and leave it for half an hour.
• The remaining 200 grams butter must be kept cold while you are kneading the dough.
• Take the cold butter out and sprinkle some flour and wrap it in a cling foil.
• Shape it out into a square slab of one inch thickness. Put it back in the fridge.
• After the dough has rested, flour a slab and roll the dough out in the four corners and place the butter piece in the middle and cover it like an envelope.
• Roll it out to half inch thickness to form a rectangle.
• Fold it to the centre from both ends and fold it once more to look like a book.
• Cover and put it back in the fridge to rest for 15 minutes.
• You have to repeat this process 6 times in total and keep the pastry 15 minutes each after each folding.
• Towards the final folding you can put it back and after the last 15 minutes of rest time, roll out the pastry sheets to 0.5 cm thickness and slice. Keep the filling and apply egg wash and bake for 10-15 minutes.
• Any unused dough can be covered in cling wrap and stored in the freezer for 3 months.
• Try making some egg or chicken puffs.