Puff Pastry Dough

1. FOR THE DOUGH: Process flour, sugar, and salt in food processor until combined, about 5 seconds. With food processor running, add lemon juice, followed by 3⁄4 cup water, in slow steady stream. Add remaining 1⁄4 cup water as needed, 1 tablespoon at a time, until dough comes together and no floury bits remain.
2. Turn dough onto sheet of plastic wrap and flatten into 6-inch square. Wrap tightly in plastic and refrigerate for 1 hour.
3. FOR THE BUTTER SQUARE: Lay butter sticks side by side on sheet of parchment paper. Sprinkle flour over butter and cover with second sheet of parchment. Gently pound butter with rolling pin until butter is softened and flour is fully incorporated, then roll it into 8-inch square. Wrap butter square in plastic and refrigerate until chilled, about 1 hour.
4. Roll chilled dough into 11-inch square on lightly floured counter. Place chilled butter square diagonally in center of dough. Fold corners of dough up over butter square so that corners meet in middle and pinch dough seams to seal.
5. Using rolling pin, gently tap dough, starting from center and working outward, until square becomes larger and butter begins to soften. Gently roll dough into 14-inch square, dusting with extra flour as needed to prevent sticking. Fold dough into thirds like business letter, then fold rectangle in thirds to form square. Wrap dough in plastic and let rest in refrigerator for 2 hours.
6. Repeat step 5 twice and let dough rest in refrigerator for 2 more hours before using.

If the dough becomes too warm and sticky to work with, cover it with plastic wrap and let it chill in the refrigerator until firm. If you are making FLAKY APPLE TURNOVERS or NAPOLEONS, cut the dough in half (each half will weigh about 1 pound) after it has chilled in step 6; use one piece of dough as directed and refrigerate the rest for up to 2 days or freeze, wrapped in plastic and aluminum foil, for up to 1 month.

MAKING PUFF PASTRY DOUGH
1. After rolling dough into 11-inch square, place butter square diagonally on top.
2. Fold dough over butter so that corners meet in middle. Pinch ends of dough together to seal.
3. After rolling dough into 14-inch square, fold it into thirds.
4. Fold ends of dough rectangle over center to form square. Wrap dough in plastic wrap and let rest in refrigerator for 2 hours before repeating step 5.