PATE FEUILLETEE (PUFF PASTRY)
I know that you can buy it frozen and lots of people are quite happy with it. But it is not that hard to make and there really is a BIG difference between the homemade product and the frozen stuff. And it takes a long time but it isn't hard--so do it on a day when you'll be home anyway. You won't be sorry.
Provided by Chef Kate
Categories Breads
Time 3h30m
Yield 1 1/2 pounds
Number Of Ingredients 4
Steps:
- Mix the melted butter with 1 cup of cold water.
- In a mixing bowl, combine the flour, salt and water-butter mixture just enough to bind the ingredients together in a dough.
- Place the dough in a clean bowl, cover with plastic wrap and refrigerate for 45 minutes.
- Knead the remaining butter until it is truly pliable.
- Remove the dough from the fridge and place on a floured surface.
- Flour it slightly and roll it out into a ten inch square.
- Spread the kneaded butter over the dough to form a 7" x 7" diamond in the center of the square of dough.
- Fold the corners of the dought into the center of the square so that the butter is now enclosed in a square envelope of dough.
- Wrap the dough in plastic wrap and refrigerate for thirty minutes.
- Next remove the dough to the floured surface, laying it down fold side down. Flour slightly and roll the dough GENTLY (you don't want the butter squirting out) into a rectangle that is 8" x 20".
- Brush off any excess flour and fold the top one third to the center; then fold the bottom third over the top.
- Give the dough a quarter turn clockwise; roll it out again and fold it again and refrigerate for thirty minutes.
- Repeat the rolling, folding procedure two more times, chilling the dough in between each time.
- Your puff paste is now ready for use or can be divided and wrapped carefully in plastic and frozen.
Nutrition Facts : Calories 3233.7, Fat 248.6, SaturatedFat 156.1, Cholesterol 651.3, Sodium 4690.1, Carbohydrate 222.8, Fiber 7.9, Sugar 1, Protein 32.7
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