Published: by Absolutely Recipes, in the recipes category.

Puff Pastry Recipe.

Ingredients:

13 Oz All Purpose Flour
1 1/2 TSP Salt
3 Oz Butter (Unsalted, Cut into Small Pieces)
7 Oz Water (Cold)
10 Oz Butter (Unsalted, Softened)

Recipe Instructions:

Sift the flour and salt into a large, clean glass bowl.
Cut the cold butter into the flour until the mixture resembles course cornmeal.
Make a well in the center of the flour mixture and add all of the water at once and using your fingers, bring the flour into the water gradually.
Continue mixing until all of the flour is incorporated, do not knead.
Turn the dough mixture out onto a floured surface and knead a few times by hand, shaping into a ball and wrap the dough tightly in plastic wrap and chill overnight.
Take the softened butter and place it between two sheets of plastic wrap, using a rolling pin, roll the softened butter into a rectangular shape roughly 6x7 inches in size.
Remove the dough from the refrigerator and allow to sit at room temperature for 10 minutes.
On a lightly floured surface, roll out the dough into a rectangular shape roughly 10x12 inches in dimension, lifting and rotating the dough as needed to prevent it from sticking to the work surface.
Using a pastry brush, brush any excess flour from the doughs surface and place the rectangle of butter on top of the dough.
Fold the edges of the dough over the butter completely to enclose it completely with dough.
Using a rolling pin, with the folded side of the dough facing upwards, press the dough to form several indents across the length of the dough.
Slowly roll each of the ridges back and forth to widen the indentations and repeat with all indentations until they have doubled in size.
Roll the dough out into a smooth even rectangle that is roughly 10x20 in size and use a dry pastry brush to remove any loose flour from the surface of the dough.
Fold the dough in thirds, rotate the block 90 degrees and roll our the dough again to another rectangle of roughly 10x20 in size.
Fold the dough in thirds again, cover with plastic wrap and refrigerate for 30 minutes.
After 30 minutes, repeat the rolling and folding process again, until the dough has been folded and rolled 5 times.
Cover the dough completely with plastic wrap and refrigerate overnight before using.

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