Side Pannel
Basic Puff Pastry
Ingredients List
- 1/4 c Butter
- 1 3/4 c All-purpose flour; chilled
- 1/2 c Water; cold
- 3/4 c Butter; softened
- 1/4 c All-purpose flour; chilled
Directions
Recipe by: Southern Living Preparation Time: 1:00 Cut 1/4 cup butter into
1-3/4 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 3/4 cup butter and 1/4 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 times. Chill for 2 hours. Yield:
one recipe Basic Puff Pastry.
1-3/4 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 3/4 cup butter and 1/4 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 times. Chill for 2 hours. Yield:
one recipe Basic Puff Pastry.
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