Frank's Recipes! Puff Pastry

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Puff Pastry

1-1/2 cups sifted flour
1/2 tsp salt
1/4 cup ice water
1 cup (2 sticks) very cold butter

Sift flour and salt together. Stir in water with a fork, then knead dough until it is satiny smooth and elastic. On a floured board roll the dough into two neat rectangles each about 6 inches by 11 inches. Slice each stick of butter 2 times lengthwise and put 3 slices on the upper half of each rectangle, laying them across the width and leaving a 1/2 inch margin. Fold the lower half of the dough up over the butter and press the edges together. Bang the dough with a rolling pin several times to flatten the butter, then roll out 18 inches long and 6 inches wide. Fold dough into thirds, bringing one end over, then folding the other end over that. You now have 2 dough squares of three layers.

It is important to keep edges of the squares neat and to work quickly so that the butter doesn't get too soft.

Wrap each piece in aluminum foil and chill 30 minutes.

Take out 1 piece and place on board so that the folded sides are on your left and right. Roll lengthwise, again to 18 inches in length, and fold as before. Repeat with second piece. This is called a "turn". After each turn, the dough is refrigerated again for 30 minutes. Give it at least 5 turns. Keep in the refrigerator until ready to bake, or freeze for long keeping.