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Basic Puff Pastry

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Ingredients
  Butter 2 Cup (32 tbs)
  All purpose flour 3 3⁄4 Cup (60 tbs) (3 Times Sifted)
  Salt 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon, chilled
  Ice water 3⁄4 Cup (12 tbs)
Directions

Place 1 1/4 cups butter in large mixing bowl filled with ice water.
Knead with hands until but ler has consistency of soft dough and is free from lumps. (You will have to remove your hands from the icy water several times during kneading process.)
Place butter in double thickness of muslin or tea towel; squeeze to remove excess water.
Rub ice cubes over working surface to chill thoroughly.
Place butter on cold surface; shape evenly into rectangle about 1/2 inch thick.
Place on dry piece of muslin or towel.
Wrap; refrigerate.
Thoroughly chill working surface again with ice.
Sifl flour with salt onto cold surface.
With fingers work flour out from center to form ring.
Cut remaining 3/4 cup butter into small pieces in center of ring.
Chill working hand in ice water until cold; dry.
Mix flour, small amount at a time, with butter inside ring by rubbing flour with butter between thumb and first 2 fingers This breaks down butter to form small granules.
Chill and dry hand frequently during process.
Reshape ring; pour chilled lemon juice and 1/4 cup ice water in center.
Work flour mixture from inner ring into liquid, using 2 knives; add small amounts of water and work in flour mixture until all ingredients are moistened.
Shape into smooth ball; sprinkle ball with additional sifted flour.
Wrap in cloth; chill 30 minutes.
Again ice cleaned working surface.
Place dough on chilled, floured surface; roll into long, narrow 1/2 inch-thick rectangle.
Remove butter from muslin; place in center of rectangle Bring edge of rectangle nearest you up and over to center of butter.
Brush off excess flour; press clown gently.
Fold left, then right sides to center.
Brush again; press down gently.
Bring top flap over; press down gently.
Lift dough and re-flour surface, if necessary.
Now begins the all-important part of making puff pastry blending the butter into the dough.
In all rolling and handling of dough care must be taken not to let butter break through dough, or air trapped between layers will escape.
If this should happen, patch hole with small amount of flour.
Air trapped between layers will expand when baked and cause pastry to puff.
Roll gently, keeping rectangular shape; do not roll over ends.
Fold edge nearest you to center; fold lop edge to center.
Fold top over to bottom edge.
Make 'A turn to right; stick finger in top edge of dough to indicate starting position for next rolling step.
Wrap securely in waxed paper; refrigerate 30 minutes.
Remove dough from refrigerator; place on iced, floured surface with finger mark at top of working surface.
Repeat 3 rolling, folding, and turning procedures as before; chill 30 minutes after second, third, and fourth rollings.
After fifth roll, wrap; chill at least 3 hours.
Roll out sixth and final roll as recipe directs; bake immediately. (After fifth roll, dough can be chilled overnight.Let stand at room temperature 30 minutes before rolling.)

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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