If you don't feel like making homemade puff pastry, I suggest an easy and quick version that yields very satisfying results.
In a food processor bowl, add the flour and salt. Mix for a few seconds to combine.
Add very cold butter cut into small cubes and blend several times in short intervals (pulse) of 3-5 seconds, until the pieces of butter decrease in size, but are not completely incorporated. There should still be small pieces remaining.
In a glass, mix the cold water, the egg yolk, and the vinegar. Pour this mixture into the bowl of the mixer and blend 3-4 times for 3-5 seconds, until a dough begins to form.
Pour the contents onto the work surface and quickly gather the dough to form a ball that will not be homogeneous - this is normal.
Roll out the dough on a lightly floured surface to form a rectangle about 30*15 cm and 1 cm thick. Fold it into thirds, like a letter.
Turn the dough a quarter turn and repeat the same operation.
Then, turn the dough a quarter turn in the same direction and repeat the process a third and final time.
Fold the dough into 3 and cut it into 2 equal parts.
Wrap it tightly and refrigerate for at least 1 hour before use (and up to 3 days). You can also freeze it, well wrapped, for up to 3 months.
To finish Tips and tricks: If you have the opportunity, I recommend placing the cut pieces of butter, already wrapped in plastic wrap, in the freezer for 30 to 60 minutes before using them. The result will be even better.
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