Recipe - Basic Puff Pastry

One fourth cup Butter
1 Three fourths cup Allpurpose flour; chilled
One half cup Water; cold
Three fourths cup Butter; softened
One fourth cup Allpurpose flour; chilled

Recipe by: Southern Living Preparation Time: 1:00 Cut One fourth cup butter into
1Three fourths cups flour with pastry blender until mixture resembles coarse meal.
Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with
a fork until dry ingredients are moistened. Shape into a ball, and wrap in
waxed paper. Chill 15 minutes. Combine Three fourths cup butter and One fourth cup flour;
stir until smooth. Shape mixture into a 6inch square on waxed paper.
Chill 5 minutes.

Roll pastry into a 15inch circle on a lightly floured surface; place
chilled butter mixture in center of pastry. Fold left side of pastry over
butter; fold right side of pastry over left. Fold upper and lower edges of
pastry over butter, making a thick square. Working quickly, place dough,
folded side down, on a lightly floured surface; roll dough into a 20 x
8inch rectangle. Fold rectangle into thirds, beginning with short side.
Roll pastry into another 20 x 8inch rectangle; again fold rectangle into
thirds. Wrap dough in wax paper, and chill about 2 hours. Repeat rolling,
folding, and chilling process 2 additional times. Chill for 2 hours. Yield:
one recipe Basic Puff Pastry.

Posted to Bakery Shoppe Digest148 by novmom@juno.com (Angela Gilliland) on
Jul 06, 1997