Thursday, April 12, 2012

30 Minute Puff Pastry

Puff pastry is much tastier when made with real butter, which is hard to find at a store. Luckily, making your own can be quick and easy. This recipe won't puff as much as a true French puff pastry, but will puff as much as what you can buy in the supermarket.

2 ¼ cups flour (bread flour is great for this, but all-purpose works too)
1 ¼ c unsalted butter (if using salted butter, omit salt) cut into ½” cubes
½ tsp salt
6 T cold water
Butter and flour, ready to go!

Put flour in mixing bowl, add the cubes of butter. Toss to coat.

Dissolve salt in water. Pour over flour and butter and mix with a spoon or hands until it comes together as a dough. Turn out onto a lightly floured surface and knead 10 times.
 Form the dough into a square, cover with a towel and let rest for a few minutes
  3 Double Turns

For each double turn:
Roll the dough into a long and narrow rectangle about ½” thick
 Make a mark in the center of the long side of the rectangle.
Fold both ends of the dough in to the center.
 Brush excess flour from the top of the dough and fold once more as if you were closing a book

When you begin the second double turn, place the dough 90 degrees from the way the dough lay when you “closed the book” with the first turn.

After you've done this 3 times, roll it out to ½”, wrap in cling film and store in the freezer (up to 6 months) or refrigerator (up to 4 days, after that it will turn gray). Thaw in refrigerator before using as your recipe requires.

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