Friday, November 26, 2010

Simple Puff Pastry

Why buy it when this version is just as easy as making a pie crust? Thought this would come in very handy for the holidays...

Simple Puff Pastry

1 cup (2 sticks) unsalted organic butter, cold
1 2/3 cup all-purpose flour
1/2 teaspoon kosher salt
ice water

Cut the butter into 1/4 inch pieces. Place 1 1/3 cups of the flour and the 1/2 tsp salt in a food processor. Add 1 stick of the cut up butter, pulsing until combined. Add the remaining stick of cut up butter and 1/3 cup of flour to the food processor, tossing the butter pieces until the butter is coated with flour. Pulse 3-4 times to just combine (you want to see specks of butter there still). Add about 1/3 cup ice water and pulse until the dough just forms a ball. If you need to add more water, do so.

Dust a work surface with flour and roll out to form a 10x14 inch rectangle. Fold into thirds, creating a 3x14 inch rectangle. Fold into thirds again, this time forming a 3x4 inch rectangle (dust lightly with flour each time you fold and roll). Wrap in plastic wrap and refrigerate at least an hour (dough may be refrigerated up to 2 days or frozen for up to 1 month).

Note: I always fold and roll a few extra times to create more layers. More layers = more puffy :-)

Posted by Luisa

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