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Puff Pastry Dessert

sweet.chef's picture
Ingredients
  Butter 1 Cup (16 tbs), chilled
  Enriched flour 1 3⁄4 Cup (28 tbs), sifted
  Ice water 1⁄2 Cup (8 tbs)
Directions

Reserve 2 tablespoons butter; chill.
Work remaining chilled butter with back of wooden spoon or in electric mixer just till it's pliable as putty.
Pat or roll between sheets of waxed paper in 8x6 inch rectangle1/4 inch thick.
Chill thoroughly, at least 1 hour in refrigerator or 20 minutes in freezer.(Keep utensils cold chill before each use.)
Measure flour into mixing bowl; cut in reserved butter with pastry blender or blending fork till mixture resembles coarse meal.
Gradually add ice water, tossing with fork to make stiff dough.
Shape in ball.
Turn onto lightly floured surface; knead till smooth and elastic, about 5 minutes.
Cover dough; let rest 10 minutes.
On lightly floured surface, roll dough in 15x9 inch rectangle, 1/4 inch thick.
Peel top sheet of waxed paper from chilled rectangle of butter; invert on half the dough; peel off other sheet of waxed paper.
Fold over other half of dough to cover butter.
Seal edges of dough by pressing down with side or heel of hand.
Wrap in waxed paper; chill thoroughly, at least 1 hour in refrigerator or 20 minutes in freezer.
Unwrap.
On lightly floured surface, roll dough in 15x9 inch rectangle, 1/4 inch thick.(Roll dough from center, just to the edges.Don't flatten edges by rolling over them dough should be even thickness.)
Brush any excess flour from pastry; fold in thirds, then turn dough around and fold it in thirds again.
Dough is now in 9 layers.
Seal edges with side or heel of hand.
Wrap in waxed paper; chill thoroughly, at least 1 hour in refrigerator or 20 minutes in freezer.
Repeat rolling, folding, and thorough chilling 2 or 3 times more.
Puff Pastry's now ready to shape into Napoleons.
Unbaked pastry will keep several weeks in freezer or several days in refrigerator.
To store baked puff pastry, wrap in foil or clear plastic wrap for freezing; place in box for protection, and put in freezer.

Recipe Summary

Cuisine: 
American
Course: 
Dessert

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