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Basic Puff Pastry

List of Ingredients

2 cups flour
1/2 pound unsalted butter
1/2 teaspoon salt
1/2 cup water


Recipe

Put 1 3/4 cups of the flour, 4 tablespoons of the butter, salt and water into a bowl of an electric mixer. Beat for 4 minutes at medium speed. Shape the dough into a ball, wrap in foil or wax paper, and refrigerate for 15 minutes.

Put the remaining butter and flour with rhe remaining 1/4 cup of flour and beat till the butter and flour are blended and smooth. If the butter feels too soft and smeary, refrigerate for about 5 minutes: the dough and the butter must be at about the same temperature.

Roll the dough into a 12-inch circle. Pat the butter into a 4-inch square in the center of the dough. Fold the dough over the butter making a plump, square package. Place, folded sides down, on a lightly floured board. Roll out into a rectangle about 6-8 inches wide and 14-18 inches long, then fold the dough into thirds like an envelope.

This rolling out and folding is known as the first" turn". With the narrow end of the "envelope" facing you, roll the dough into another rectangle the same size as the first and then fold the rectangle into thirds once again- the second "turn". Make two indentations in the dough with your fingers to remind you it has had two "turns". Let the dough chill in the refrigerator for about 45 minutes. Take it out of the refrigerator and give it two more "turns", then refrigerate again for 45 minutes.

Altogether the dough should have 6 turns. After the sixth, fold it again in an envelope form, wrap in plastic wrap, and refrigerate for at least 1 hour before preparing it for baking.


*If you want to freeze puff pastry dough for use at another time, wrap it well and freeze it after the fourth "turn". Let it defrost in the refrigerator, then give it the final two turns before preparing it for baking.