Puff Pastry
- Ready In:
- 3hrs 15mins
- Ingredients:
- 5
- Yields:
-
1 Batch
ingredients
- 2 cups flour (extra for dusting and rolling dough)
- 1⁄4 teaspoon salt
- 1 teaspoon lemon juice
- 2⁄3 cup ice water
- 1 cup butter
directions
- Place flour and salt on a cool surface. Make a well in the center. Pour in the lemon juice and water. Work flour into the water with your fingertips to make a soft dough. If it seems dry, add water.
- Gather dough into a ball. Cover tightly and refrigerate 20 minutes (dough will not be smooth at this point).
- Lightly flour the butter and place between 2 sheets of waxed paper. Beat with a rolling pin until pliable. Press into a 5 inch square.
- On a lightly floured surface, roll out the dough from the center to make a 12 inch square. Make dough thicker in center than on the sides. Place the butter in the middle and fold the dough around it envelope fashion.
- Roll out the dough into an 18 x 8 inch rectangle. Fold a third of the dough over the center. Brush off any excess flour. Fold remaining third over the 2 layers. Give the dough a quarter turn. Do this roll/fold/turn 3 more times.
- Wrap and refrigerate 40 minutes.
- Preheat oven to 400.
- Repeat 4 roll/fold/turn process twice refrigerating between steps.
- Roll to 1/8th inch and cut to shape pastry as desired.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.