|Butter||1 Cup (16 tbs)|
|Ice water||1⁄2 Cup (8 tbs)|
|Sifted cake flour||2 Cup (32 tbs)|
Wash butter in cold water to remove salt.
Allow 2/3 of butter to become soft.
Cut remaining butter into flour with 2 knives or a pastry blender; add ice water using only enough to hold ingredients together.
Roll out to 1/2 inch thickness on a lightly floured board, making a square sheet.
Spread 2/3 of dough with 1/2 of softened butter; fold unbuttered 1/3 over center 1/2 and fold remaining 1/2 over to cover first 1/3 buttered side down, making 3 layers of dough with butter between each layer.
Turn dough 1/4 of way around on board and roll to about 1/4 inch thickness.
Spread with butter.
Fold as before and chill thoroughly.
Roll, spread with butter, fold and chill 2 more times.
Roll, shape and bake as directed in recipes using Puff Paste.
Bake at once or wrap in waxed paper and chill 12 to 24 hours.
Serving size: Complete recipe
Calories 2518 Calories from Fat 1622
% Daily Value*
Total Fat 185 g284.1%
Saturated Fat 115.9 g579.5%
Trans Fat 0 g
Cholesterol 483.8 mg161.3%
Sodium 33.4 mg1.4%
Total Carbohydrates 195 g65.1%
Dietary Fiber 4.3 g17%
Sugars 0.9 g
Protein 22 g44.8%
Vitamin A 112.5% Vitamin C
Calcium 9.3% Iron 101.9%
*Based on a 2000 Calorie diet