Published by Robert Rose
NotesPuff pastry is more buttery and flaky than regular pastry. It can be used in place of regular pastry for a richer crust.
Store pastry cylinder, tightly wrapped in plastic wrap, in the refrigerator for up to 2 days. Or roll out, wrap between sheets of parchment paper, place on a baking sheet and freeze for up to 2 months.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Cocktail Party, Family Get-together, Formal Dinner Party
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery, crisp, light
- 1½ cups (375 ml) unbleached all-purpose flour
- ½ cup (125 ml) cake flour
- ½ tsp (2 ml) salt
- 1 cup (250 ml) unsalted butter, cut into 10 pieces
- ½ cup (125 ml) ice water (approx.)
- Flat beater
Place all-purpose flour, cake flour, salt and butter in the mixer bowl. Cover with plastic wrap and freeze for 1 hour. Attach the flat beater and mixer bowl to the mixer. Set to stir and mix for about 1 minute, until butter is the size of peas. Add ice water in a steady stream and mix until dough comes together in 2 or 3 clumps. Do not overmix.
Turn dough out onto a lightly floured work surface and pat into an 8- by 4-inch (20 by 10 cm) rectangle. Using a metal spatula for support, fold dough into thirds, much as you would fold a business letter. (This is called a turn.) Turn the open end toward you. Using a rolling pin, roll out to an 8- by 4-inch (20 by 10 cm) rectangle. Fold into thirds again, wrap in plastic wrap and refrigerate for 30 minutes.
Place pastry on floured work surface and roll out to an 8- by 4-inch (20 by 10 cm) rectangle. Fold into thirds and turn the open end toward you. Roll out to a 12- by 4-inch (30 by 10 cm) rectangle. Starting with a short side, roll up jelly-roll style to form a tight cylinder. Wrap in plastic and refrigerate for 30 minutes. Roll out as directed in the recipe.
2008 Meredith Deeds and Carla Snyder