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Puff Pastry Recipe
|Butter/Margarine / vegetable shortening must be as cold as possible||1 Cup (16 tbs)|
|Plain flour||2 Cup (32 tbs)|
|Iced water||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2711 Calories from Fat 1640
% Daily Value*
Total Fat 187 g287.3%
Saturated Fat 116.7 g583.7%
Trans Fat 0 g
Cholesterol 483.8 mg
Sodium 32 mg1.3%
Total Carbohydrates 241 g80.2%
Dietary Fiber 7.2 g28.8%
Sugars 0.5 g
Protein 20 g39.5%
Vitamin A 112.5% Vitamin C
Calcium 9.1% Iron 6.1%
*Based on a 2000 Calorie diet
Coarsely rub one-third of the butter into the flour, then add a little water and mix into a smooth dough.
Don't add too much water, or the mixture will become sticky.
Mould the second portion of the butter into a small lump (keep it as cold as you can).
Roll the pastry into a square.
Place the butter on one side of the pastry, and fold the edges over to create a little envelope of pastry with the butter in the middle.
Press the edges down to seal them.
Roll the pastry out on a floured surface to make a long strip.
Now roll the strip up like a Swiss roll.
Roll the pastry into a square again, repeating the process described above: place the third portion of butter in the centre of the pastry, fold the edges over and press them together.
Roll the pastry into a long strip.
Now roll the strip up Swiss roll style, and finish by rolling it into a square.
Chill the finished pastry for 1 hour before you use it.