Just watching puff pastry come together and handling the satiny smooth dough is one of the most satisfying cooking experiences I know. Watching it rise is sheer magic. And the flavor and texture make all the labor worthwhile. Although the actual working time is short, you will need to be present for a four-hour, period to complete the turns.
The finished pastry must be allowed to rest refrigerated for at least two hours. It is best if used by the next day, or it may be frozen for months.
I am very grateful to
|unsalted butter, cut into
|unbleached all-purpose flour, divided|
|lemon juice, freshly squeezed||•||•|
In a medium bowl, combine
Dump the dough out onto a floured surface and gently knead only until the dough holds together and looks fairly smooth. It should not become too elastic or it will be difficult to roll. Cover the dough and allow it to rest for 20 minutes at room temperature or up to 24 hours well wrapped in plastic wrap (preferably Saran brand) and refrigerated.
Place the remaining
See pages 8-9.
Roll out the dough on a well-floured surface to a
Mark the dough with two fingertips (or knuckles if you have long nails) to indicate that two turns have been completed (Fig. 8). Wrap with plastic wrap and then foil, and refrigerate for 30 to 40 minutes. The dough must not chill for longer than 40 minutes or the butter will never distribute evenly.
Continue to roll and turn the dough, marking the turns with your fingertips and letting the dough rest for 30 minutes between turns. It is best to do only one turn at a time after the first two as the dough will become more elastic, and the best results are obtained when the dough is not forced and the layers not pressed together. (Do a total of six turns if molding on oyster shells; do seven if for another use.)
© 1992 Rose Levy Beranbaum. All rights reserved.