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Puff Pastry from Scratch
MyCookbook Recipe Database
MyCookbook Member: tbsg
Recipe Category: Dessert
Recipe Preparation Level: moderate
1 c butter or margarine
1-3/4 c flour, sifted
1/2 c ice water
Chill 1 cup of butter or margarine. Reserve at least 2 tablespoons. Work the remaining chilled butter with the back of a wooden spoon on a sheet of waxed paper that is twice the size of an 9-inch by 12-inch sheet. Make sure to work on one side of the wax paper, then fold the other side on top of the butter, leaving room for the butter to spread as you roll it out to an even 8-inch by 6-inch square. Chill the butter in the refrigerator for at least 1 hour, or place it in the freezer for 20 minutes.
Cut the reserved 2 tablespoons butter into 1 3/4 cups sifted all-purpose flour until the mixture resembles a coarse meal. Gradually add 1/2 cup ice water. A fork works great for blending the dough. Cover, and let rest for 10 minutes, then roll the dough on a lightly floured surface into a 15-inch by 9-inch rectangle. Peel off one side of the wax paper from the chilled butter and place on one side of the dough, then fold the dough over the top of the butter and seal the edges. Wrap the butter and dough in wax paper and chill for at least an hour in the refrigerator.
Unwrap the dough and place it on a lightly floured surface. Roll it out to a 15-inch by 9-inch rectangle. Make sure you roll out from the center to keep the batter and dough layers equalized. Brush off any excess flour, then fold the dough in thirds, turn the dough, and fold in thirds again. Press the edges to seal. Wrap and chill the dough for at least an hour or freeze the dough at this time.
To prepare your pastry, simply roll out the chilled or thawed dough to the size required for baking. You now have 7 layers of butter and dough to form a puff pastry while baking.
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