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...

Quick Puff Pastry

Quick Puff Pastry

QUICK PUFF PASTRY

Ingredients

1 1/4 cups (2 1/2 sticks) unsalted butter, chilled

2 cups all-purpose flour, plus more for work surface
3/4 teaspoon salt
2/3 cup cold water

Directions

Cut 1 cup (2 sticks) butter into 1/4-inch cubes. Place in an even layer on a plate and transfer to refrigerator to chill.

Mix flour and salt together in a large bowl. Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to bowl. Rub in the butter, squeezing it with your fingertips, rubbing the butter and flour mixture between the palms of your hands and reaching down to the bottom of the bowl. Repeat process until flour and butter are evenly mixed; this should only take a couple of minutes and the mixture should remain cool and powdery. Alternatively, pulse flour, salt, and 1/4 cup (1/2 stick) butter in the bowl of a food processor until no visible pieces of butter remain; transfer to a large bowl.

Add chilled butter cubes to bowl and, using a rubber spatula, fold them into flour mixture.

Reserving 2 tablespoons of the cold water, pour remaining water into bowl. Using a spatula, fold water into flour mixture, scraping from the bottom of the bowl upward. If the mixture still has a lot of dry, unmoistened flour, add reserved water, 1 tablespoon at a time, repeating folding process.

Scrape dough from bowl onto a lightly floured work surface. Lightly flour dough and, using your hands, squeeze and shape dough into a cylinder. Press down to flatten into a rectangle.

 

Starting at the narrow end furthest away from you, use a rolling pin to press the dough firmly in parallel strokes close to one another. If there are sticky pieces of butter on the surface, cover with a large pinch of flour and press with the rolling pin to combine. Clean off the rolling pin as you go to make sure nothing sticks to the dough. Continue pressing with the rolling pin, working toward the narrow end closest to you.

 

Press the dough once along the width; it should now be a rectangle about 1/2 inch thick. Flour under and on top of the dough and roll dough away and back toward you in the length and once in the width, without rolling over the ends, to make a rectangle about 18 inches long and 8 inches wide.

 

Fold the two 8-inch ends in toward the middle of the rectangle, leaving a 1-inch space in the middle. Fold the bottom up to the top to form 4 layers of dough. Turn the dough so that the folded edge, which should resemble the spine on a book, is on your left.

 

Repeat rolling and folding process (steps 6, 7, and 8) two more times. Wrap dough and refrigerate for at least 3 hours, and up to 3 days, before using.

 

RECIPE FROM http://www.marthastewart.com/354948/quick-puff-pastry