Quick Puff Pastry
|Butter||1 Cup (16 tbs)|
|All purpose flour||22 1⁄2 Tablespoon|
|Cake flour||1⁄2 Cup (8 tbs)|
|Ice water||1⁄2 Cup (8 tbs)|
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.