Preparation info
  • Makes about

    2½ pounds

    (enough for several uses)
    • Difficulty

      Easy

    • Ready in

      3 hr

Appears in

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

Making puff pastry is not at all difficult—just remember to chill the pastry well between turns, and to let it warm up a bit if it’s difficult to work—but it is time-consuming. The work, however, takes place at easily varied intervals, so it’s a nice project for a day when you’re around the house.

Ingredients

  • 4 cups flour, plus some for working the dough
  • 1 tablespoon salt

Method

  1. Toss together the flour and salt in a bowl, then mix in the softened butter, rubbing it gently between your fingers until incorporated. Add 1 cup cold water and quickly gather the mixture into a ball. Wrap in plastic and refrigerate for at least 30 minutes. Place the remaining butt