Puff Pastry - Master Chefs

1. 1

   Set aside about 1/2 cup of flour on a work surface.

2. 2

   Place the remaining flour with the salt in a mixing bowl or mixer.

3. 3

   Add 1/4 cup ( 1/2 stick) of the butter and cut the mixture together until crumbly.

4. 4

   Add just enough cold water so mixture can be gathered together in a ball.

5. 5

   Cut a cross into the top of the ball, and place it in a covered bowl and chill for about 30 minutes.

6. 6

   Place the remaining butter on the work surface with the reserved flour.

7. 7

   Toss the butter to coat.

8. 8

   Use the heel of your hand to work the flour into the butter then place the butter-flour mixture on a sheet of waxed paper, cover with a second sheet and press the mixture into a flat square.

9. 9

   Refrigerate just until the butter-flour mixture is approximately the same consistency as refrigerated dough.

10. 10

    Roll the dough into a cloverleaf shape, with 4 leaves extending diagonally from the center.

11. 11

    Place the butter flour mixture in the center, then fold each leaf over, forming a neat, square package with the leaves slightly overlapping.

12. 12

    Roll the dough on a lightly floured surface into a large rectangle with the short end toward you.

13. 13

    Fold into thirds as you would a letter.

14. 14

    Rotate the dough 1/4 turn so that the open side is at the right (this is called a single turn).

15. 15

    Repeat rolling the dough into a large rectangle, folding into thirds and rotating 1/4 turn.

16. 16

    Wrap dough and chill 1 hour or longer.

17. 17

    Give the dough 2 more sets of 2 single turns, always beginning and ending with the open side at the right.

18. 18

    Refrigerate 1 hour or longer between each set of 2 turns.

19. 19

    After final set of turns (6 single turns in all), wrap and refrigerate dough again for at least 1 hour.

* Per serving · 4 servings · Values may vary.