Quick Puff Dough

All Purpose Flour 7 ounces

Cake Flour 7 ounces

(If you only have A.P Flour use only 12 ounces)

Butter, cold & diced 10 ounces

Salt 2 teaspoon

Lemon Juice 1 teaspoon

Water, cold 7 ounces

1. Sift together dry ingredients.
2. Cut in butter just slightly, keep in larger chunks.
3. Pour in lemon juice and water to bring dough together.
4. This will seem a lot like pie dough, press all together and allow to refrigerate at least two hours. Better if left overnight.
5. Begin the folding technique
6. Lightly flour surface roll dough to ½” thick.
7. Brush off excess flour and fold into thirds.
8. Again, brush off excess flour and fold in half.
9. Repeat this folding process 3-4 times. Allow dough to refrigerate at least 1 hour between each turn. You will know it’s ready when the butter disappears into the dough.

Begin the folding technique

1. Lightly flour surface roll dough to ½” thick.
2. Brush off excess flour and fold into thirds.
3. Again, brush off excess flour and fold in half.
4. Repeat this folding process 3-4 times. Allow dough to refrigerate at least 1 hour between each turn. You will know it’s ready when the butter disappears into the dough.
5. Once your dough in ready you can make a multitude of shapes. Here are a few that I chose to do. You can look online or in books for my fun ideas.
6. Now that you have your shapes brush with egg whites and bake at 350°F until golden brown. Always use parchment paper to prevent any burning on the bottom of the Danish.