Quick Puff Pastry- Master Chefs

* Exported from MasterCook *

QUICK PUFF PASTRY - MASTER CHEFS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Flour, instant, or more
1 1/2 ts Salt
1 lb Butter, unsalted, cut into
-- large chunks

3/4 c Water, cold (about)

For Quick Puff Pastry: ÿÿÿÿÿÿÿ
In a mixing bowl or mixer, roughly combine the
flour, salt and butter, breaking up the butter
slightly (there should be visible chunks). Gradually
add just enough cold water to hold the dough together.
DO NOT OVERWORK.

Transfer the dough to a lightly floured work
surface and roll it into a rectangular shape about 9
by 12 inches. Dust the board, dough, and rolling pin
with flour as often as necessary to prevent sticking.
Starting with the closest short end, fold the dough
into thirds as you would a letter. Rotate the dough
so the open side is at your right. Repeat, rolling the
dough into a rectangle, folding it into thirds and
rotating is as before. Wrap the dough in plastic wrap
and chill for at least 1 hour.

Place the dough on a lightly floured work surface
with the open side at your right. Roll the dough into
a rectangle as before. Now bring the two short ends
together to meet in the center of the dough, then fold
the dough in half again toward you. Rotate a 1/4
turn, so the open side is again at your right.
Repeat, rolling the dough into a rectangle, folding in
half, then in half again, and rotating a 1/4 turn.
Wrap the dough and chill again for at least 1 hour.

Source: New York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andre Soltner, Lutece Restaurant, New York



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