What is the butter to flour ratio for making puff pastry that uses one-half butter?

In puff pastry, the butter to flour ratio is crucial for achieving the desired flaky texture. A ratio of 1:2 means there is one part butter to two parts flour. When the butter constitutes one-half of the flour weight, as mentioned in the question, this indicates a 1:1 ratio. Therefore, the term "one-half butter" is specifically referring to the measure of butter being used in relation to the total amount of fat compared to flour.

When determining the amount of butter used in puff pastry, the ratio needs to ensure proper layers and flakiness. With a ratio of ½, it means that the amount of butter is equal to half of the total amount of flour being used. This aligns perfectly with the requirement for puff pastry, as the appropriate distribution of butter allows for the formation of steam during baking, leading to the characteristic layered texture.

Thus, opting for a ½ ratio directly reflects the correct interpretation and application specific to puff pastry making, ensuring optimal results in the pastry's final structure and mouthfeel.