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Puff Pastry #2




Source of Recipe


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List of Ingredients




Puff Pastry #2

1 cup flour
1/4 teaspoon salt
8 tablespoons unsalted butter,
cut into small bits and chilled
1 teaspoon lemon juice
3 1/2 tablespoons ice water

Mix the flour and salt in a chilled mixing bowl.
Add the butter and cut into the flour rapidly with 2 table knives until a
coarse dough
has formed and the butter is in bits no larger (but also no smaller) than
dried peas.
Add the lemon juice and half the water and quickly blend it in with a fork.
Add only enough of the remaining water to make a dough firm enough to hold
together
in a ball.
Wrap in plastic wrap and refrigerate 2 hours or set in the freezer for 20
minutes.

Put the chilled dough on a cool, floured surface and smack it flat with a
rolling pin.
Dust both sides with flour.
Roll it into a rectangle about 1 foot by 5 inches.
Fold the two short ends over so that they meet in the middle.
Fold again so that the two halves just formed are folded together, as if
closing a book.
Rotate the dough 90° so that one of the open ends faces you and roll into
another same
-size rectangle, folding again as instructed above.
Let the dough rest in the refrigerator for 30 minutes and roll out and fold
again as i
nstructed above; two more times.
Let the dough rest another half hour.
It is now ready to be rolled out for whatever you are making.
Bake at 400 on ungreased baking sheets.


Recipe