Pate Feuilletee (Puff Pastry)

"I know that you can buy it frozen and lots of people are quite happy with it. But it is not that hard to make and there really is a BIG difference between the homemade product and the frozen stuff. And it takes a long time but it isn't hard--so do it on a day when you'll be home anyway. You won't be sorry."
 
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Ready In:
3hrs 30mins
Ingredients:
4
Yields:
1 1/2 pounds

ingredients

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directions

  • Mix the melted butter with 1 cup of cold water.
  • In a mixing bowl, combine the flour, salt and water-butter mixture just enough to bind the ingredients together in a dough.
  • Place the dough in a clean bowl, cover with plastic wrap and refrigerate for 45 minutes.
  • Knead the remaining butter until it is truly pliable.
  • Remove the dough from the fridge and place on a floured surface.
  • Flour it slightly and roll it out into a ten inch square.
  • Spread the kneaded butter over the dough to form a 7" x 7" diamond in the center of the square of dough.
  • Fold the corners of the dought into the center of the square so that the butter is now enclosed in a square envelope of dough.
  • Wrap the dough in plastic wrap and refrigerate for thirty minutes.
  • Next remove the dough to the floured surface, laying it down fold side down. Flour slightly and roll the dough GENTLY (you don't want the butter squirting out) into a rectangle that is 8" x 20".
  • Brush off any excess flour and fold the top one third to the center; then fold the bottom third over the top.
  • Give the dough a quarter turn clockwise; roll it out again and fold it again and refrigerate for thirty minutes.
  • Repeat the rolling, folding procedure two more times, chilling the dough in between each time.
  • Your puff paste is now ready for use or can be divided and wrapped carefully in plastic and frozen.

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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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