Don’t be alarmed at the thought of making your own puff pastry—it just requires
Cut the butter into
Pour the water into the well. With your fingertips, as though you were tossing a salad, work the water in so that a rough dough begins to form. It will look like torn and knotted rags. Gently press the dough together so that all the dry flour is absorbed. Form this into a rectangle approximately
After this resting period, roll the dough on a lightly floured board into a rectangle
Give the dough a quarter turn so that the open seam is on your right and the closed seam on your left.
Repeat the folding and rolling process, giving the dough another single turn. Refrigerate the dough for 1 hour.
Give the dough 2 more single turns, rolling and folding, and making sure to give it a quarter turn between turns, and let it rest for another hour.
Again give the dough 2 single turns, folding and rolling, and allow it to rest in the refrigerator from 1 hour to overnight before rolling to desired thickness.
Put the puff pastry on a floured surface. Sprinkle flour on top and roll to the thickness specified in recipe. Keep the sides of the puff pastry straight and even as you roll. Occasionally sprinkle flour underneath and on top to prevent the pastry from sticking.
Brush off excess flour. Cut the puff pastry by pressing the knife down with a rocking motion to make a clean cut. Do not drag the knife through the pastry. Freeze puff pastry pieces until ready to use.
Pierce holes with the tines of a fork all over the puff pastry. This is called docking and prevents the dough from rising. Place an inverted wire mesh cooling rack over the puff pastry when baking to further prevent it from rising.
© 1993 Emily Luchetti. All rights reserved.