Quick puff pastry - master chefs
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Quick puff pastry - master chefs
  Quick    Basics    Pastries    New York  
Last updated 6/12/2012 12:56:43 AM. Recipe ID 19017. Report a problem with this recipe.
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      Title: Quick puff pastry - master chefs
 Categories: Basics, Pastries, Masterchefs, New york, L
      Yield: 6 Servings
 
      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: ======================
  
       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.
  




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Recipe ID 19017 (Apr 03, 2005)

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