PUFF PASTRY DOUGH

PUFF PASTRY DOUGH

puff pastery

ingredients

3 1/2 Cups All-Purpose Flour
 and 1/2 Cup All-Purpose Flour
1/2 Tsp Salt
 and 1/2 Tsp Salt
3 1/2 Tbsp Unsalted Butter
 and 16 oz (453 g) Unsalted Butter
1 to 1 1/2 Cup Freezing Water
4 Tsp Fresh Lemon Juice

DIRECTIONS:

1- Combine 3 1/2 cups of all-purpose flour, 1/2 tsp salt and and 3 1/2 tbsp of unsalted butter in a large bowl.
2- Pour 1 to 1 1/2 cup of cold (freezing) water into the bowl and continue blending.
Note:
Cold/freezing water and keeping the dough cold during the preparations is very crucial.
3- Sprinkle flour on a flat surface and knead the dough for 7 to 10 minutes.
4- Make a ball shape out of the dough and make a one inch cross cut on top of it.
5- Transfer the dough into a well floured plastic bag, seal/zip the bag.
6- Put the dough in the refrigerator for 20 minutes.
Note:
Do not remove the dough out of the fridge unless it's time to go to the step 12.
Keep the dough in the refrigerator when not used or worked on.
7- Grate 16 oz (453 g) of unsalted butter in a large bowl.
8- Add 4 tsp of fresh lemon juice and 1/2 tsp of salt.
9- Add 1/2 cup of all-purpose flour to the bowl and mix well.
10- Transfer the batter on a well floured surface and make a 2 inches height rectangle shape.
Note:
Be very generous in using flour.
11- Place the batter in a plastic bag and keep it in refrigerator until needed.
12- Remove the dough from the refrigerator, place in on a well floured surface.
13- Spread the dough using a rolling pin from the center to edges making a square, (1/4 inch height). Don't flatten the center (leave a bump).
14- Remove the batter from the refrigerator and place it in the center of the flattened dough.
15- Fold the edges of the dough over the batter.
16- Roll out the dough into a 1/4 inch height square.
17- Fold two edges of the square in thirds like a letter, and fold from the center to make a long rectangle shape.
18- Place the dough in a well floured bowl or dish, sparkle flour on top of dough.
19- Cover the dough with a plastic wrap.
20- Place the dough in the refrigerator for 20 minutes.
21- Remove the dough from the refrigerator.
22- Repeat step 16 to 21 four times. Each time fold the opposite edges.
23- Roll out the dough, trim half a inch from all edges.

Recipe from http://www.aashpazi.com/puff-pastry-d...