Basic Puff Pastry
Butter fluffy and light as a feather. Hundreds (700+ actually) layers of butter and flour create this classic and very useful French pastry
Preparation works best on a chilled marble or stone pastry board. Pre-chill the marble in the freezer or fridge. If at any point when rolling out this recipe you find things getting soft or sticky, chill everything in the fridge for 30 minutes and then continue.
Cut ¼ cup butter into 1¾ cups flour with pastry blender until mixture resembles coarse meal.
Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.
Shape into a ball, and wrap in waxed paper.
Chill 15 minutes. Combine ¾ cup butter and ¼ cup flour; stir until smooth.
Shape mixture into a 6-inch square on waxed paper.
Chill 5 minutes.
Roll pastry into a 15-inch circle on a lightly floured surface; place chilled butter mixture in center of pastry.
Fold left side of pastry over butter; fold right side of pastry over left.
Fold upper and lower edges of pastry over butter, making a thick square.
Working quickly, place dough, folded side down, on a lightly floured surface; roll dough into a 20- x 8-inch rectangle.
Fold rectangle into thirds, beginning with short side.
Roll pastry into another 20- x 8-inch rectangle; again fold rectangle into thirds.
Wrap dough in wax paper, and chill about 2 hours.
Repeat rolling, folding, and chilling process 2 additional Pastry.