Puff Pastry

Fold parchment into a 6.5-inch square and set aside.

Combine cake flour, AP flour, salt, and sugar in a stand mixer. Add softened butter and mix until evenly incorporated.

Combine water and vinegar. With the mixer on low, add to the flour mixture and mix until a dough forms.

Turn out and knead gently until no dry bits remain. Shape into a 10-inch square. Wrap and chill for 30 minutes.

Beat butter lightly and roll into the 6.5-inch parchment square.

Enclose butter in dough and seal.

Roll to 18 x 7 inches. Perform one envelope fold.

Roll again and perform a second envelope fold. Chill for 30 minutes.

Repeat two more sets of two folds, chilling 30 minutes between sets (6 total single folds).

Chill at least 2 hours or overnight.

Roll to 1/8 inch thick. Chill before baking.

Bake at 375°F until golden and puffed.