Fast French Puff Pastry

Based on  recipe from Julia Child & Company

2 cups unbleached all-purpose flour
13 ounces  chilled butter
3/4 teaspoons salt
1/2 cup ice water (more as needed)

Cut butter into 1/2  to 3/4 inch cubes.
Place flour and salt into heavy duty mixer with paddle blade. (I use a KitchenAid).  Add cubes of butter and mix just enough for the paddle to slightly flatten the butter cubes. Do not break up butter into smaller pieces.   Add enough ice water to  moisten.  Turn out on to floured surface.  Will look very shaggy and the butter pieces will be visible.  Pat and push mixture into rectangle and using a  pastry scraper, flip bottom of pastry over the middle and then the top over to cover.  (Like a business letter). Turn so that the fold is on your left hand side. Roll pastry out to a 12 to 14 inch rectangle.  Fold again.  Turn and roll out again.    Do this "fold and turn" four times.   Wrap in plastic wrap and refrigerate for an hour or longer.   Remove from fridge and roll out and turn two more times.  Pastry is now ready to use.  If not using right away, refrigerate or freeze.

Enough for two single crust tarts or one two pastry pie.


Comments