I've been wanting to try Puff Pastry for quite some time, but it's always intimidated me. When I knew we'd be visiting an orchard when the family came by in the fall, I knew it was the perfect time to try out the pastry to make some turnovers.
This wasn't nearly as intimidating as I expected! Sure, it takes a little planning and a bit of time, but it was definitely worth it! SOOOOOOO flakey & buttery! I highly recommend that anyone who has even thought about making their own puff pastry give it a shot.
PUFF PASTRY (From BakingBites)
2 cups all purpose flour
2/3 cup cake flour
10 ounces butter, cold (2 1/2 sticks), divided
1 1/4 tsp salt
3/4 – 1 cup cold water
Take 8 ounces of butter (2 sticks) and shape into a block roughly 1/4 inch thick. If you are using stick butter, slice each stick into three long pieces and make a 2×3 block. Press butter together well and refrigerate.
Combine flours and salt in food processor. Pulse lightly to combine. Add remaining 2 ounces (1/2 stick) of butter and cut in until dough looks like sand. With the motor running, add 3/4 cup water. If dough has not come together, add remaining water slowly.
Flatten dough into a smooth disk, wrap and chill for 1 hour.
On a well floured surface, roll dough out into a large (10 inches or so) circle. Set butter block in the center.
Fold up the extra dough as though you were folding an envelope: fold over the sides, the fold the top down and the bottom up.
Turn the seam side down and roll until envelope has quadrupled in size. Use short strokes, keeping the pressure as even as possible, and lots of flour.
Fold the dough in thirds as though you were folding a business letter. This is one turn. Wrap and refrigerate dough for at least one hour and up to two days.
To make turns 2, 3 and 4, place chilled dough seam side down on a well-floured surface and roll out again into a large rectangle. Try to keep the dough as evenly rectangular as possible. Fold as you would a business letter. Wrap and chill.
Dough can be frozen until ready to use.