puff pastry |
8 - oz unsalted butter |
8 - oz flour |
1 - egg yolk |
1 - tbsp water |
1 - tbsp flour |
1 - tsp salt |
getting started:.......................... |
combine butter and 1 tbsp of flour into a lump. |
pour 8 oz flour in a mixing bowl or on a clean work surface |
. make a hole in the middle, add egg yolk, salt and cold water. knead the mass well until it becomes firm. |
place on a floured work surface. using a knife, cut a 3/4 inch cross into the dough. |
cover the dough with the bowl and let stand for 30 minutes. using a rolling pin, shape the dough into 4 semicircles resembling flower petals. place the lump of butter in the middle, then cover with one of the semicircles. |
press down on the edges of the semicircle to seal in butter. make sure that butter cannot escape through any holes of the dough pocket. |
cover the pocket with the remaining semicircles. using the rolling pin, gently tap on the pocket so that butter spreads evenly. shape the dough into a long, about 1/2 inch thick rectangle. |
flip one third of the rectangle toward the center. flip the other end to the center, like folding a business letter. |
rotate the dough 90 degrees. |
flip the left half over the right. |
wrap the dough into a plastic wrap. chill in the refrigerator for 30 minutes. |
after the dough has been refrigerated for 30 minutes, unwrap the dough. discard the plastic wrap. |
repeat the folding and rotating process of the dough. make sure you roll out the dough in the direction opposite to the one of folding. |
repeat the folding, rotating and refrigerating process of the dough two more times for a total of four times. if the dough becomes soft or sticky during this process, immediately refrigerate until firm. |
after the fourth turn, wrap the finished dough in plastic wrap and refrigerate to make sure it is well-chilled before baking. |
puff pastry keeps refrigerated for up to three days, or frozen for several months. |
note: do not grease the baking dish when baking puff pastry............ |