Pâte Feuilletée - Puff Pastry
1 ¼ lbs all-purpose flour
½ lb butter (divided in half)
1 1/8 cups cold water
1 lg egg
pinch of salt
In a large bowl combine the flour and
salt. Add half of the butter (1/4 lb) to
the flour mixture and using your fingers blend until a coarse crumb forms. In a separate bowl mix the cold water and
egg. Make a well in the flour mixture
and add the water and egg mixture. Using
your hands incorporate the water into the flour until it is combined being
careful not to over mix.
Give the dough a quarter turn clockwise (you will always turn your dough clockwise) and roll out again to 12" X 14" repeating the above folds.
When you have rolled and folded your dough four times you are done. Cut your dough in half, tightly wrap in saran or in a bag and refrigerate your dough for at least 12 hours.