- 7 oz all-purpose flour
- ½ cup cold water
- 1 pinch salt
- 7 oz butter
Pour the flour out onto a flat work surface, preferibly marble, and shape it into a well.
Pour the water and a pinch of salt into the center of the well and work until into a ball of dough.
Wrap dough in a kitchen towel and let rest for 20 minutes.
Place the dough between two sheets of parchment paper and use a rolling pin to flatten the dough into an 8 inch square block.
Place a stick of butter in the center of the block of dough.
Fold in all four sides of the dough in towards the center, completely covering the butter. Let rest for 5 minutes.
At this point, it is time to begin the “turing” phase.
Roll out the dough using a rolling pin, forming an ½-inch thick rectangle. (The ideal proportion of the long-to-short sides is 3 to 1.)
Turn the sheet of dough 90°, so that the long side is closest to you.
Fold in both sides. You have just “turned” the dough once.
Repeat step 4, that way the dough will have been “turned” twice.
Place the dough in the fridge and let rest for 10 minutes. Then, repeat step 4.
Place the dough back in the fridge for 10 minutes. Then, repeat step 4.
Now the pastry dough is ready to be used. Remember to wait about 10 minutes after you have rolled it out and before baking.
Puff pastry dough can be frozen and kept in the freezer for a month. Defrost before use.
RECIPE FROM: http://www.academiabarilla.com/italian-recipes/how-to/classic-puff-pastry.aspx