How to Make a Puff Pastry

 

Puff Pastry is very versatile and can be used in entrees as well as desserts. It seems that some consider this pastry difficult to make but it's actually pretty simple-- just time consuming. I learned this recipe from Julia Child's Mastering the Art of French Cooking (Vol. 2) when I made Beef Wellington. But puff pastry isn't just limited to Wellington. It can be great for Pigs-In-a-Blanket, Tarts, and Turnovers. Enjoy!!    

Ingredients:

All Purpose Flour--- 2 3/4 CUPS
Cake Flour--- 3/4 CUP
Unsalted Butter--- 1/4 CUP (Half a Stick) for Dough, 12oz (3 additional sticks) for filling
Ice Water--- 1 CUP
Salt--- 2 TSP

STEP BY STEP:

• 1. Combine both flours as well as salt

• 2. Cube half a stick of butter and work into dry ingredients 

• 3. Add water to mix and knead until a ball of dough is formed

• 4. Lightly flour the dough and press down firmly

• 5. Cover in wax-paper and refrigerate for 45-60 minutes inside a gallon bag

• 6. Cube 3 sticks of butter and flatten with a rolling pin. Butter should be soft enough that it can spread but not too soft that it is runny. If it becomes too soft you can refrigerate it for 5 minutes. 

• 7. Remove dough from bag and roll into a rectangle (should be rolled thin) I use a pizza cutter to make straight edges.

• 8. Spread butter to cover 2/3 of the dough's surface but be sure to leave about a 1/2" space clear around the edges

• 9. Fold (A) the uncovered 1/3 end to the middle of the dough  then fold (B) the other end to cover your previous fold

(A)

(B)

• 10. Rotate dough 90 degrees clockwise and roll out into another rectangle

• 11. Take both ends of the dough and fold (C) to the middle. Next, take the folded ends and fold (D) together; similar to a book.

(C)

(D)

• 12. Cover with wax paper and plastic wrap and refrigerate for 45-60 minutes.

• 13. After the time has passed repeat steps 7 through 11. After the 4th fold you'll have 72 layers of butter. 

• 14. Cover and refrigerate for a minimum of 2 hours. After time has passed, the pastry dough is ready to use however it can be refrigerated or frozen for late use. When ready to use just flatten dough and roll out to desired shape.