We have 14 guests online
Home Food Puff Pastry
Puff Pastry
(How helpful was this? 0 votes, average 0 out of 5)
Recipes
Written by Laurence Hauben   
Wednesday, 15 October 2008 17:46
Hits

The key to success with this pastry is to have all ingredients at room temperature, so that the butter doesn’t tear the dough, and to allow rest between turns, so it doesn’t get tough.

Ingredients
3 cups flour
1¼ cups water
1 tsp. salt
1 lb unsalted butter 

Process
1.
Mix the flour, salt, and water, kneading enough to obtain a smooth dough.

2. Set aside for 30 minutes.

3. Roll out into a large rectangle.

4. Spread the butter over the dough, leaving a 1” rim around the outside.

5. Fold the dough over itself in thirds, like a napkin. Give it a quarter turn.

6. Let it rest 15 minutes.

7. Gently roll out the dough again, and again fold it in thirds. Give it another quarter turn.

8. Proceed so that each time the dough gets folded differently from the previous one. Repeat 4 times.

9. Let the dough rest for 2 hours before using. Can be frozen for up to 3 months.

 

Roblar Winery And Cooking School - 3010 Roblar Ave. - Santa Ynez, CA 93460 - Phone: (805)-686-2603