Puff Pastry

I found this recipe for Puff Pastry on Pinterest and it led me to a blog called Dessert for Two. I made the recipe into Palmiers on Tuesday night and they were so good! I'm sharing the recipe for the puff pastry today, and I'll talk about how I made them into Palmiers tomorrow! You can find the original recipe HERE.

Mix 1 cup of flour and 1/4 teaspoon of sat together in a medium mixing bowl.

Cube 10 tablespoons of cold butter (that's 1/2 cup + 2 tablespoons) and add it to the bowl.

Use a pastry cutter or two knives to cut the butter into the flour mixture. Cut until the dough is rough and crumbly.

Make a well in the center of the dough and pour 1/3 cup of ice water into the well.

Use a fork to combine the dough.

Transfer the dough onto a floured surface and pat the dough into a square. At first there will be visible chunks of butter in the dough, but these will eventually be incorporated into the dough.

Roll the dough out into a rectangle - my rectangle was about 7'' by 10''.

Fold the dough up like a letter - fold the upper third over the middle, then the bottom third also over the middle. Rotate the dough one quarter turn and roll it into a rectangle again.

Repeat the folding up and rolling out steps at least six more times. The dough will become more smooth and workable the more you roll it out.

Fold the dough up one last time and cover it in plastic wrap then place it in the refrigerator to chill for at least one hour (you could also refrigerate it overnight or freeze it if you prefer).

And that's it! I couldn't believe how easy it was and how perfect it turned out!! Tomorrow I will be sharing how I used this recipe to make palmiers, and I will do my best to get more recipes that use this puff pastry up soon - like apple turnover!! I'm dying to make apple turnovers!

PUFF PASTRY
ingredients
1 cup all-purpose flour
1/4 teaspoon salt
10 tablespoons butter, cold and cubed (this is equivalent to 1/2 cup + 2 tablespoons)
1/3 cup ice water

directions
1. Combine flour and salt in a medium mixing bowl. Cube the butter and cut it into the flour & salt using a pastry cutter or two knives.
2. Make a well in the dough and pour the ice water into the well. Use a work to stir the water into the dough until it forms a mass.
3. Transfer the dough onto a floured surface and pat the dough into a square. At first there will be visible chunks of butter in the dough, but these will eventually be incorporated into the dough. Roll the dough out into a rectangle.
4. Fold the dough up like a letter - fold the upper third over the middle, then the bottom third also over the middle. Rotate the dough one quarter turn and roll it into a rectangle again.
5. Repeat the folding up and rolling out steps at least six more times. The dough will become more smooth and workable the more you roll it out.
6. Fold the dough up one last time and cover it in plastic wrap then place it in the refrigerator to chill for at least one hour (you could also refrigerate it overnight or freeze it if you prefer).

See you tomorrow with some delicious palmiers!