Classical Puff Pastry
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
37
Spice
51
Sweetness
58
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Combine the flour and salt in the bowl of a food processor and process few seconds to combine
2
Cut 2 ounces (4 tablespoons) of the butter into small pieces and process with the flour until there are no lumps and the mixture is the texture of cornmeal
3
Pour half the ice water in a large bowl and turn the flour mixture onto it
4
Sprinkle the remaining water over it, reserving one tablespoon
5
Transfer the mixture to a large mixing bowl, drizzle the ice water evenly over it and toss like a salad until the dough comes together in a ragged mass
6
Add the remaining water if necessary
7
Cover in plastic wrap and chill
8
Meanwhile, place the remaining butter between layers of plastic wrap and pound with a rolling pin to make malleable
9
Place it between two sheets of plastic wrap and, using your hands or a rolling pin, shape it into a 6-inch square
10
Remove the dough from the fridge, lightly flour the work surface and, using either your hands or a rolling pin, shape the mass into 12-inch square
11
Place the butter on the dough catty-corner and fold the edges of the dough into the center to enclose it
12
Lightly flour the surface of the dough and roll it into a rectangle measuring about 12 inches high x 26 inches wide
13
If the dough sticks, loosen it underneath with a long flexible metal palette knife and scrape off any butter sticking to the work surface
14
Brush off any excess flour
15
Fold the dough into thirds and turn it 90 degrees, so that seams are parallel to the table's edge
16
This is called a "turn"
17
Lightly flour and roll it out again to about 12 x 26 inches
18
Brush off the excess flour and again fold it into thirds
19
Place the dough on a sheet tray, cover it with a plastic bag and refrigerate for 20 to 30 minutes
20
Repeat this, giving the dough two more turns, each time rolling it out to 12 x 26 inches
21
Refrigerate for another 20 or 30 minutes, then give the dough 2 final turns
22
There are six turns in all
23
Lightly roll it to flatten and even it
24
Wrap it in plastic wrap or a bag and chill for at least two hours before using it
25
It can be kept, refrigerated, for up to 3 days, or frozen for up to 3 months
26
To roll pastry: (for home size 11 x 17-inch sheet trays) For thinly rolled dough (1/16-inch) used to make little pizzas start with 15 ounces (1/3 of the recipe)
27
For thickly rolled dough (3/8-inch) used for everything else, start with 22 ounces (1/2 recipe)
28
Line an 11 x 17-inch sheet tray with parchment paper
29
On a floured table, roll the rectangle of dough to a length of 15 inches and a width of 10 inches
30
Dust off any excess flour
31
Roll the dough up onto the rolling pin and transfer it to the sheet tray
32
Using a 10-inch rolling pin and rolling gently from the center out, roll the dough to fit the tray
33
Make sure it is even - with no lumpy edges
34
Rolling lightly and gently enables you to keep it even
35
Shapes to cut out of the 3/8-inch thick dough: Bouchee: Cut 2 (3-1/2-inch) rounds of dough
36
Cut a 2-1/4-inch circle out of the second round
37
Egg wash the first round
38
Place the ring from the second round over the first so that the edges line up
39
Dock the edges and center with a fork
40
Thin inner circle can be baked as well and used for a lid
41
Bouchee made from special cutter: Use and cutter made especially for this purpose
42
It has two cutting edges - one inside and shorter than the other that scores, rather than cuts the dough
43
Criss-cross Tartlet: Cut a 5-inch square
44
Fold it into a triangle and cut from each edge towards the apex, stopping about 1/2-inch short of the apex
45
The cut should be about 1/2-inch from the edge
46
Open it up to the square and place on a cookie sheet
47
Egg wash the edges
48
Bring one point over to the opposite corner of the inner square and press
49
Bring the opposite point over and press
50
Press along the rim to seal
51
Dock rim and center
52
Puff Strip: From a sheet tray of frozen dough, cut a rectangular piece 8" wide and the length of the sheet tray
53
Transfer it to a paper lined cookie sheet
54
Using a pizza wheel, cut a 3/4" strip from each edge
55
Egg wash the edges of the center piece and flip the cut strips onto the egg washed edge
56
Dock the 2 rims with a fork, then dock down the center
57
Vol-au-Vent: Similar to above, but round
58
Press whatever size round you want into the dough on the sheet tray
59
Lift and cut along the circular impression with a pizza wheel
60
Center another round, and inch or so smaller in diameter than the first over the circle of dough and press lightly
61
Remove and cut along this line
62
Egg was the edge, as above, and cut through the outer rim in one place
63
Place the rim over the center circle, lining up the edges
64
Dock the rim with a fork, then dock the center
65
Bake 20 to 25 minutes in a preheated 425 degree F
66
Oven