Recipe - Quick Puff Pastry Dough

1 One half cup Bread flour; (up to 13/4)
One half teaspoon Cream of tartar
1 cup (2 sticks) salted butter;
chilled, cut into 1/2"
cubes
One half cup Cold water

From "The Neighborhood Bakeshop" by Jill Van Cleave

(For use with the Big Apple Turnovers, recipe follows)

1. Combine 1One half cups of the flour and the cream of tartar in a mediumsize
mixing bowl. Add the butter and stir briefly to coat with flour. Cut the
butter into the flour mixture with a pastry blender until crumbs the size
of corn kernels form (you can also cut the butter in by pulsing until
crumbly in a food processor). Add the cold water and stir until a dough
forms.

2. Turn the dough out onto a work surface sprinkled with 1 Tablespoon
flour. Flatten into a disk and sprinkle with another 1 Tablespoon flour.
Roll the dough out into a rectangle One fourth to One half inch thick, sprinkling with
additional flour only as necessary to keep it from sticking.

3. Brush excess flour from the rectangle of dough. Fold the short ends in
to meet at the center, then fold in half, lengthwise, to form 4 layers of
dough. Roll the dough out again into a rectangle, sprinkling the work
surface with flour as necessary. Fold up as before, first with the short
ends to the middle, then in half. Wrap the dough in plastic wrap and
refrigerate for 20 minutes.

4. Repeat the same rollandfold sequence twice more, each time rolling the
dough out into a rectangle, folding the short ends to the center and then
folding in half, using only a sprinkle of flour on the work surface this
time. Wrap in plastic wrap and refrigerate for 20 minutes more.

5. The dough may be stored in the refrigerator for up to 2 days.

Posted to TNT Recipes Digest by "Peggy L. Makolondra"
pmakolon@mail.wiscnet.net on Apr 03, 1998