Puff Pastry I

Ingredients

• 1 kg (2 quarts) flour
• 450 g (1 pound) butter
• Cold water

Steps

1. Rub the butter into the flour.
2. Mix in just enough water to get a stiff dough.
3. Roll dough out about ⅛ inch thick.
4. Arrange a layer of butter all over the dough. Sprinkle on a little flour, fold the dough up to enclose the butter, and roll it out again.
5. Double and roll it with layers of butter three times. After each time layering the butter, refrigerate to keep the butter and dough cold and firm, at least 15 minutes up to a half hour.

More recipes with flour or butter

Adapted from “Puff Pastry I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.