Pate Feuilletee (Puff Pastry)

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READY IN: 3hrs 30mins
UNITS: US

INGREDIENTS

Nutrition
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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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