Ingredients
- 1/4 cup Butter
- 1 3/4 cups All-purpose flour; chilled
- 1/2 cup Water; cold
- 3/4 cup Butter; softened
- 1/4 cup All-purpose flour; chilled
Directions
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.
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Submitted 6/13/05.
Source: Internet/Southern Living
Submitted By: Marlen
matchlessm@aol.com
Basic Puff Pastry