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Puff pastry dough is perfect for many recipes. As a result of being light and flaky, puff pastry can be used for a variety of recipes. Actually, the history dates back to the middle ages. I have provided the link if you are so inclined to read it. The dough can be time consuming to prepare and people often prefer to be purchase it commercially from grocery stores. However, when the time is taken to make the pastry, the outcome is well worth the effort. I use this phrase commonly with many recipes as it rings true most of the time. The beauty of this pastry dough is you can freeze it and keep it on hand for whenever baking urge comes your way. A perfect application for this is turnovers. Puff pastry dough is commonly used when making beef wellington, as well. Try this recipe and you and your dinner guests will certainly enjoy the results.
- For dough:
- 3 cups all purpose flour
- 55 g soft or melted butter
- 1 cup cold water
- 1 1/2 tsp. salt
- 1/2 tsp. vinegar
- For butter block:
- 500g cold butter
- 1/4 cup flour
- To make the dough: In a mixing bowl, combine flour and salt. Add in melted butter and pour in cold water. Mix and knead until dough is formed. The dough should be smooth and not stick to your hand. Add some flour if it is too wet and add water if it is too dry. Cover with plastic cover and let it rest for 15 minutes.
- Meanwhile, in a mixing bowl or food processor, combine butter and flour. Bash and knead together until doughy in texture. Form into a square. Cover with a plastic wrapper and set aside in the fridge for 15 minutes.
- Place the dough onto a floured surface and dust it with a little bit of flour. Make a cross slash on the top and roll each edge out using a rolling pin into an envelope shape. Place the butter into the middle of the dough making a diamond shape. Enclose each side completely like folding an envelope. Pinch the edges making sure the butter will not leak. After folding, dust again with flour. Press gently to flatten and roll out, using a rolling pin, into a long rectangular strip at least a 1/4 inch thick.
- Fold the dough into three sections, like folding a towel. After folding, allow it to sit in the fridge for at least 10 minutes. After 10 minutes, roll out the top to flatten. Repeat procedure 6 times folding each time.
- After 6 times of folding, roll out and flatten the dough evenly using a rolling pin. Cut the dough into desired shape and size. Keep the dough in the fridge with plastic wrapper and use ahead of time.