Short Cut Puff Pastry
|Cold butter||3⁄4 Cup (12 tbs), cut into pieces|
|Whole wheat flour||1 Cup (16 tbs)|
|Unbleached white flour||1 Cup (16 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Teaspoon|
|Egg||1 , beaten|
In a medium-size bowl, cut butter into whole wheat flour and unbleached white flour until pieces vary from the size of a large pea to the size of a rice grain.
This can be done in a food processor, using on/off turns of the motor.
Place flour-butter mixture into a large bowl.
Pour 1/3 cup cold water into a cup.
Add lemon juice and 2 ice cubes.
Add 3 tablespoons lemon-water mixture to flour, tossing mixture with 2 forks until blended.
Add 2 more tablespoons, and mix the same way.
Add 1 tablespoon more.
If necessary, add more water, 1 tablespoon at a time, until dough will hold together when pressed.
Form dough into a ball, pressing lightly until ball is about 2 inches in diameter.
If you have added enough water, all the flour will be incorporated when you do this.
Wrap dough with plastic wrap, and chill for 1 hour.
Between 2 sheets of wax paper, roll out dough into a 12 X 6-inch rectangle.
Fold into thirds as you would a sheet of letter paper.
Place seam-side down, dust with flour, and roll again into a 12 X 6-inch rectangle between 2 fresh sheets of wax paper.
Do this 2 more times€”4 times in all.
When ready to bake, roll out and cut into shapes called for in your recipe.
Pastry will puff more if you freeze it before baking.
To glaze pastry, brush exposed surfaces with egg.