|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Classic Puff Pastry
|
|
by:
Rama A. Steen
|
|
|
|
Classic Puff Pastry Recipe uses all-purpose flour, white pastry flour and unsalted butter to create a puff pastry which is the foundation for many delicious and tasty pastries.
|
INGREDIENTS
|
|
1 cup plus 1 tablespoon
unbleached all-purpose flour
|
|
1 cup plus 1 tablespoon
unbleached white pastry
flour
|
|
1 teaspoon salt
|
|
3 1/2 tablespoons cold unsalted
butter
|
|
1/2 cup plus 1 tablespoon
ice water
|
|
1 cup cold unsalted butter
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Place flours, salt, and the 3 1/2 tablespoons butter (cut into small pieces) in bowl of food processor fitted with metal blade. Process with one-second pulses until butter is cut into the flour and resembles
coarse meal. This may also be done by hand in a medium bowl with a wire pastry blender or two knives.
|
|
|
|
2:
Empty flour mixture into a bowl and sprinkle a scant 1/2 cup of the cold water over it; toss with fingertips to moisten flour. Add more water, a few drops at a time, until
mixture is just moist enough to be gathered into a ball; knead two or three times to form a soft, smooth ball of dough.
|
|
|
|
3:
Cut an X into top of dough, 1/2 inch deep, with a knife; wrap well. Refrigerate until firm (2 to 3 hours). Can be refrigerated overnight.
|
|
|
|
4:
|