Easy Butter Puff Pastry Recipe
Ingredients
| All purpose flour | 1 pound | |
| Salt | 1 1/2 Teaspoon | |
| Unsalted butter | 1 pound, cut into pieces | |
| Cold water | 1 Cup (16 tbs) |
Directions
MAKING
1) Save 1/2 cup of flour and mix the remaining with salt. Add about 1/4 cup butter and cold water to the flour and gather it into a ball. Make a cross on the ball’s top and keep this in a covered bowl and chill for 30 minutes
2) Mix the remaining flour with butter and place the mixture on sheet of waxed paper
3) Take another sheet and press the mixture into flat square and refrigerate for about 30 minutes
4) Make the dough into a cioverleaf (with 4 leaves) structure
5) Place the butter-flour mixture in center and fold each leaf over; this will give you a neat square package
6) Roll dough to large rectangle and fold it into thirds from the short end like folding a letter
7) Turn the dough so open side is at right (called a single turn) and repeat the same procedure
8) After this, wrap the dough and chill it for about an hour or more
9) Remove it from the refrigerator and provide the dough with 2 more sets of 2 single turns
10) Always begin and end with open side at right
11) This needs to be refrigerated for about an hour or more between each set of 2 turns
12) After you finish 6 single turns, refrigerate the dough for about an hour
SERVING
13) Use as required.
1) Save 1/2 cup of flour and mix the remaining with salt. Add about 1/4 cup butter and cold water to the flour and gather it into a ball. Make a cross on the ball’s top and keep this in a covered bowl and chill for 30 minutes
2) Mix the remaining flour with butter and place the mixture on sheet of waxed paper
3) Take another sheet and press the mixture into flat square and refrigerate for about 30 minutes
4) Make the dough into a cioverleaf (with 4 leaves) structure
5) Place the butter-flour mixture in center and fold each leaf over; this will give you a neat square package
6) Roll dough to large rectangle and fold it into thirds from the short end like folding a letter
7) Turn the dough so open side is at right (called a single turn) and repeat the same procedure
8) After this, wrap the dough and chill it for about an hour or more
9) Remove it from the refrigerator and provide the dough with 2 more sets of 2 single turns
10) Always begin and end with open side at right
11) This needs to be refrigerated for about an hour or more between each set of 2 turns
12) After you finish 6 single turns, refrigerate the dough for about an hour
SERVING
13) Use as required.
Chef
