Easy Rough Puff Pastry
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Butter||1 Cup (16 tbs)|
|Vegetable shortening||3⁄4 Cup (12 tbs)|
|Ice water||1 Cup (16 tbs)|
Sift flour with salt into mound on clean working surface.
Shape into large ring; form high wall.
Place butter, shortening, and half the water in center.
Work center mixture together with cutting motion; use 2 table.
knives or pastry scrapers.
Work in flour carefully from inside of ring; add more water as needed.
Work with knives until all flour is added and dough holds together; gather dough into ball.
Chill working surface thoroughly with ice; dust with flour.
Roll pastry into long, thin rectangle.
Fold top edge down to center; brirfg bottom edge to top fold.
Fold bottom to top again, making 5 layers.
Turn pastry clockwise 1/2 turn, so edges on left and right are at top and bottom.
Repeat rolling and folding steps 2 more times.
Wrap folded pastry securely in plastic wrap.
Store in refrigerator at least 24 hours before using.
Will keep in refrigerator up to 7 days.
Bake as directed in each individual recipe.