Pâte Feuilletée

• 2½ cups all-purpose flour
• ½ cup cake flour
• 1½ cups

Feuilletée, or puff pastry, must be delicate, flaky, and crisp. The flour-and-water mixture is handled lightly. The butter is worked in water to wash it of impurities and to make it waxy. When the consistency and temperature of both dough and butter are the same, it is then easy to incorporate the butter into the dough. Trapping the butter in layers within the dough is what gives the crust its