Yield: 8 Servings
|1¾ cup||All-purpose flour; chilled|
|½ cup||Water; cold|
|¾ cup||Butter; softened|
|¼ cup||All-purpose flour; chilled|
Recipe by: Southern Living Preparation Time: 1:00 Cut ¼ cup butter into 1-¾ cups flour with pastry blender until mixture resembles coarse meal.
Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball, and wrap in waxed paper. Chill 15 minutes. Combine ¾ cup butter and ¼ cup flour; stir until smooth. Shape mixture into a 6-inch square on waxed paper.
Chill 5 minutes.
Roll pastry into a 15-inch circle on a lightly floured surface; place chilled butter mixture in center of pastry. Fold left side of pastry over butter; fold right side of pastry over left. Fold upper and lower edges of pastry over butter, making a thick square. Working quickly, place dough, folded side down, on a lightly floured surface; roll dough into a 20- x 8-inch rectangle. Fold rectangle into thirds, beginning with short side.
Roll pastry into another 20- x 8-inch rectangle; again fold rectangle into thirds. Wrap dough in wax paper, and chill about 2 hours. Repeat rolling, folding, and chilling process 2 additional times. Chill for 2 hours. Yield: one recipe Basic Puff Pastry.
Posted to Bakery Shoppe Digest148 by novmom@... (Angela Gilliland) on Jul 06, 1997