Title: Quick Puff Pastry - Master Chefs
Categories: Basics, Pastry, Masterchefs, New York
Yield: 6 Servings
4 c Instant flour; or more
1 1/2 ts Salt
2 c Unsalted butter (1 lb);
- cut into large chunks
3/4 c Water; cold (approximate)
In a mixing bowl or mixer, roughly combine the flour, salt, and
butter, breaking up the butter slightly (there should be visible
chunks). Gradually add just enough cold water to hold the dough
together. Do not overwork.
Transfer the dough to a lightly floured work surface and roll it into
a rectangular shape about 9x12". Dust the board, dough, and rolling
pin with flour as often as necessary to prevent sticking. Starting
with the closest short end, fold the dough into 3rds as you would a
letter. Rotate the dough so the open side is at your right. Repeat,
rolling the dough into a rectangle, folding it into 3rds and rotating
is as before. Wrap the dough in plastic wrap and chill for at least
1 hour.
Place the dough on a lightly floured work surface with the open side
at your right. Roll the dough into a rectangle as before. Now bring
the two short ends together to meet in the center of the dough, then
fold the dough in half again toward you. Rotate a 1/4 turn, so the
open side is again at your right. Repeat, rolling the dough into a
rectangle, folding in half, then in half again, and rotating a
1/4 turn. Wrap the dough and chill again for at least 1 hour.
Recipe by Andre Soltner, Bon Appetit Magazine, 1985
