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Julee Rosso, Sheila Lukins

Puff Pastry

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Preparation info
  • About

    2 pounds

    puff pastry
    • Difficulty

      Easy

Appears in

#44The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • 4 cups unbleached (all-purpose) flour
  • 2 teaspoons salt
  • 1 to 1¼ cu

Method

  1. Measure the flour by scooping a dry-measure cup into the container and sweeping off the excess with a knife. Place 3½ cups of the flour in a mixing bowl. Refrigerate the remaining ½ cup of flour.
  2. Dissolve the salt in 1 cup of the ice water, and then gradually stir the ice water into the flour. When all the flour is moistened and is just beginning to hang togeth

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