Classic Puff Pastry
|All purpose flour||3 Cup (48 tbs)|
|Unsalted butter stick||6 Tablespoon, cut into small pieces|
|Ice cold water||1 Cup (16 tbs)|
|Unsalted butter||1 1⁄2 Cup (24 tbs) (3 Sticks)|
|Egg||1 (Beaten With 1 Teaspoon Water)|
Advance preparation: Place rolling pin (preferably ball-bearing type) in freezer until ready to prepare pastry.
Combine flour and salt in large bowl and blend well.
Add 6 tablespoons butter and incorporate into flour with your hands until mixture resembles corn flakes.
Add ice water and mix well.
Knead dough until it is just smooth.
Wrap dough well in foil and chill in refrigerator for 15 minutes.
Meanwhile, knead remaining butter with your hands until it becomes a pliable ball.
Set butter aside.
Lightly flour large work surface and the rolling pin.
Roll chilled dough into a large square 1/4 inch thick.
Place kneaded butter in center and fold sides of dough over butter as if folding an envelope, enclosing butter completely.
Flour the dough, transfer to plastic bag and refrigerate 30 minutes.
Lightly flour work surface and rolling pin again.
Set dough in front of you so the line of the last fold is perpendicular to you and to the right of you.
Roll dough into 18 x 8-inch rectangle approximately 1/4 inch thick; do not roll completely to edges or butter may escape.
When rectangle is 18 inches long, roll across entire surface of dough to flatten ends and achieve uniform thickness.
Brush excess flour from dough.
Fold dough in thirds as if you were folding a business letter, making sure that edges match up perfectly or there will be no uniformity in rising once the dough is baked.
This completes the first "turn.
Cover and refrigerate dough 1 hour or freeze 30 minutes.
Dough should be firm but not hard.
Repeat procedure 4 times for a total of 5 turns, refrigerating dough 1 hour or freezing 30 minutes between each turn.
Following the fifth turn, wrap and refrigerate the dough for 2 hours.
Position rack in center of oven and preheat to 425°F.
Hold baking sheet briefly under cold running water.
Shake off excess, then rub hand over sheet to make sure remaining water is evenly distributed.
Line sheet with parchment.
With fold opening toward you, cut off 1-inch strip of dough using tip of sharp knife or pizza cutter.
Roll strip into 12 x 2-inch rectangle 1/8 to 1/4 inch thick.
To promote even rising, trim 1/4 inch of dough from each end.
Cut strip vertically into equal thirds.
Turn triangle shape upside down and place 2 inches apart on baking sheet.
Repeat with remaining dough.
Freeze 15 minutes.
Brush rectangles with egg wash, being careful egg does not drip down sides of feuilletes or it will act as an adhesive and prevent pastry from rising evenly.
Bake until are golden brown and have risen 3 to 31/2 inches, about 20 to 25 minutes, watching carefully last several minutes to avoid burning on bottom.
Cut each feuillete in half horizontally and carefully remove any uncooked pastry from center.