Quick Puff Pastry (Adapted From Julia Child)
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Quick Puff Pastry (Adapted From Julia Child)
  Quick  
Last updated 6/12/2012 12:59:46 AM. Recipe ID 22772. Report a problem with this recipe.
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      Title: Quick puff pastry (adapted from julia child)
 Categories: Taste
      Yield: 4 Servings
 
      3 c  Unbleached, all-purpose
           Flour, plus extra for
           Rolling dough
      1 c  Bleached cake flour
  1 1/2 ts Salt
  6 1/2    Sticks (1 pound 10 ounces)
           Unsalted butter, each stick
           Cut into 16 to
     20 sm Pieces, chilled
           About 1 cup ice water
 
  On work surface, preferably a large marble board, measure out flours
  and salt and combine. Add chilled butter all at once, tossing to coat
  pieces in flour. Mixing rapidly with your hands, flatten butter into
  lima bean size pieces. Begin adding ice water, a few drops at a time,
  lifting and turning dough until it begins to come together. Using a
  dough scraper pat dough into a rough rectangle, 18-inches long and
  about 6-inches wide, with short side facing you. Dough will be messy
  and unmanageable. If butter softens too much during initial mixing,
  transfer entire work surface to refrigerator and chill.
  
  When dough has come together in a rough rectangle, fold bottom third
  up to middle, then fold top third over both layers, as if you were
  folding a letter. Scrape any excess dough to side and flour work
  surface well. Turn dough package 90 degrees to right, so top layer of
  dough could open like a book. Using a floured rolling pin, roll dough
  vertically into another 18x6-inch rectangle, with short side facing
  you. Fold again in thirds. Wrap dough in wax paper and refrigerate at
  least 20 minutes until dough is firm enough to roll again. Turn 90
  degrees to right. This is the second turn.
  
  Repeat rolling out, folding and turning 4 more times, refrigerating
  again after the 3rd and 5th turns; after 5th turn, chill at least 45
  minutes, if possible. Dough can be made ahead up to this point and
  refrigerated for 2 days, or frozen. After 6th turn, dough is ready to
  roll out into desired shape.
  
  Yield: About 2 3/4 pounds dough, enough to roll out to a 1/4-inch
  thick 12x36-inch rectangle
  




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Recipe ID 22772 (Apr 03, 2005)

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