Place the flour in a mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, add the butter cut into cubes, along with the salt and vinegar.

Gently work with your fingertips or with the paddle attachment of the stand mixer, without kneading, to coat the butter pieces with flour, while ensuring that they remain visible in the dough.

Add the very cold water and mix just enough to gather the dough into a ball, making sure the pieces of butter remain quite visible.

Work the dough like classic puff pastry, making 3 single folds.

Roll out the dough into a long rectangle about 1 cm thick, without applying too much pressure. Fold the top third of the rectangle to the two-thirds mark.

Fold the bottom side over it. Turn the dough a quarter turn, making sure the opening is oriented to your right. You have just completed a single fold.

Roll out the dough into a rectangle again, then fold it in three as described previously to make the second single fold.

Repeat the previous step to make the third fold, using the following images to visualize the steps.

Your puff pastry is ready to use. You can use it immediately if the dough is firm, otherwise refrigerate it for 30 minutes or more before using.

Roll it out to a thickness of 3 to 4 mm to use according to your needs. To get a uniform thickness, use rolling guides or a rolling pin with rings.