Pate Feuillete Or Puff Pastry
|Sweet butter||1 Pound, softened|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Flour||4 1⁄2 Cup (72 tbs)|
Knead the butter with very cold water.
Mix in half cup of the flour to absorb the water, kneading well.
Flatten the butter into a rectangle, cover and refrigerate.
On a very cold surface, place three and a half cups of flour.
Make a well in the center and pour in one cup of the cold water and the salt, rubbing together.
Add half cup more water and knead to make a firm dough.
Cover and refrigerate for twenty minutes.
Have ready half cup more flour to use while rolling the dough.
Place the dough on a lightly floured surface and roll into a large square.
Place the butter in the center and fold the edges over to cover the butter.
Wrap the dough in a damp towel and refrigerate for twenty minutes.
Roll the dough into a large rectangle, as thinly as possible.
Fold in thirds (fold the left side to the center, then the right side over the first fold).
Repeat once again.
Cover with a damp towel and refrigerate for twenty minutes.
Repeat this turn three more times, refrigerating twenty minutes each time. (If you do not plan to use the pastry the same day, place it in a bowl, cover with a damp towel and refrigerate. Before using make one or two turns and then use as desired.)
Roll out 1/4-inch thick and make into pastries as desired.
Moisten a heavy baking pan and place the pastries on the pan.
Brush the tops with the egg yolk beaten with the water.
Bake at 425 degrees for ten minutes, reduce oven to 350-degrees and bake until golden brown.
Suggested uses for Puff Pastry: Bouchees a la reine, Vol-au- vent, Palmier, Cheese and fruit turnovers, hors d'oeuvres, open- faced desserts decorated with cream and fruits, Napoleons, pies, etc.