Puff Paste

Oxmoor House
2 cups puff paste


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1 cup butter
1 1/2 cups all-purpose flour
1/2 cup sifted cake flour
1/4 teaspoon salt
3/4 cup cold water


Let butter stand at room temperature 15 minutes. Set 2 tablespoons of butter aside. Place remaining butter between two pieces of lightly floured waxed paper. Pound with a rolling pin to make butter pliable. (Butter should become the consistency of firm dough.) As butter flattens, use a small spatula to shape butter into a 5-inch square with slightly rounded edges. Wrap in plastic wrap. Refrigerate while making dough.

Combine flour and salt in a bowl. Work reserved 2 tablespoons butter into flour by rubbing together between the fingers. Add water; stir with a fork until dry ingredients are moistened. Turn dough onto a lightly floured surface; knead 30 times. Cover by inverting bowl over dough. Let rest 10 minutes.

Lightly flour a smooth surface. Roll dough to an 8-inch circle. Mark a 6-inch square within circle of dough. Roll each side of square until dough resembles a flower with 4 petals. (Center of dough will be thick. )

Place chilled butter square on center square of dough. Fold dough over butter, one side at a time, bringing edges to center and overlapping slightly. Wrap in plastic wrap, and refrigerate 15 minutes.

Lightly flour surface, and add flour as necessary during following procedure. Place dough, flat side down, on surface. Press rolling pin firmly on dough 7 times, once in center and 3 times above and below center to flatten dough and seal edges. Roll dough into a 14- x 6-inch rectangle, keeping thickness of dough as even as possible, and corners square.

Fold dough in thirds to resemble a folded letter. Give dough a quarter turn to the right. Press with rolling pin to seal edges. Repeat rolling and folding procedure, and refrigerate 15 minutes.

Repeat rolling and folding procedure 4 additional times, refrigerating dough for 15 minutes after every two turns. Dough will be rolled and folded a total of 6 turns. Refrigerate 15 minutes or longer before using in a recipe.

Note: Puff paste may be refrigerated for 3 days or frozen for 3 months. If refrigerated longer than 30 minutes, allow puff paste to stand at room temperature 5 minutes before rolling out or 30 minutes if frozen.

Created date

February 2010