puff pastry dough

Categories
Bread
Yield
4 Servings
MeasureIngredient
1½ cup Sifted flour and more for rolling
½ pounds Salted butter
½ teaspoon Salt
1 teaspoon Baking soda
1 tablespoon Ice-cold water

Place the flour in a bowl. Make a well in the center; into it place butter, salt, baking soda and ice water. Mix by hand until dough forms walnut size pieces. Refrigerate until ready to use.

THE CHAPARRAL

FOR USE WITH `CARRE D'AGNEAU EN CROUTE' (SEE INDEX)

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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