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Quick Puff Pastry

chef.tim.lee's picture
Ingredients
  Butter 1 Cup (16 tbs)
  All purpose flour 22 1⁄2 Tablespoon
  Cake flour 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Ice water 1⁄2 Cup (8 tbs)
Directions

Combine flour and salt; mound on a smooth surface, and make a well in center.
Place chilled butter in well.
Working quickly, cut butter coarsely into flour using a pastry scraper, until cubes of butter are halved or quartered.
Sprinkle water evenly over mixture; stir with a fork until dry ingredients are moistened.
Quickly shape into a ball, and wrap in waxed paper.
(Dough will be very lumpy, with pieces of butter showing.) Chill 15 minutes.
Working quickly rolls dough into a 3/8-inch-thick rectangle (about 14 x 9 inches) on floured surface.
Fold short sides inward to meet in center; fold in half along center where the two sides meet.
Lightly flour surface, and roll dough out again into 3/8-inch-thick rectangle; fold as before.
Repeat rolling and folding process 1 additional time.
Chill 15 minutes.

Recipe Summary

Cuisine: 
American
Servings: 
1

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