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Puff Pastry
Recipe By : Miriam P. Posvolsky
Serving Size : 1 Preparation Time :2:00
Categories : Pastry
Amount Measure Ingredient -- Preparation Method
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4 1/2 cups all purpose unbleached flour
4 cups margarine or butter
1 1/2 cup -- very cold water
2 tablespoons white vinegar
1 teaspoon salt
1 tablespoon butter
2 tablespoons flour
Place flour and salt in a bowl.Cut 1 T butter into flour, Make a well in
the center and add water.Stir to combine.
Turn dough onto a working surface, preferably marble, and knead 10 minutes,
adding very little flour if needed.
Chill 1/2 an hour.
Meanwhile, prepare margarine. Process margarine and 2 T flour to combine.
Make an even 4 inch square plaque .Chill 20 minutes.
Roll out dough into a 1/2 inch thick square. Place butter plaque in center
and fold the sides over the butter to cover it and overlap a little.Press
edges with rolling pin.
Roll out dough to 1 inch thick. Fold in 3 like a letter. Roll out again and
fold as before. Chil wrapped in film and covered with a damp clothl 1/2 hour.
Repeat the previous procedures 3 times. You will have rolled and folded 6
times altogether.
You may freeze it up to 6 monthsor keep it in the refrigerator for up to
3 days.
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NOTES : If the dough tears a little while rolling out you can patch it with
a little dough.
If the holes are small just leave it as is.
Sprinkle flour on working surface and rolling pin every time you roll out
dough.
If you don't succed the first time , don't give up. It does require
practice, but in th end it is very rewarding.
You can use it to make vol au vents, turnovers, beef wellington,apple
struddle (not authentic).
Miriam Posvolsky, Rio de Janeiro
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