Pate Feuilletee (puff Pastry)

Total Time: 3 hrs 30 mins Preparation Time: 45 mins Cook Time: 2 hrs 45 mins

Ingredients

• 8 tablespoons unsalted butter, melted
• 3 1/2 cups all-purpose flour, sifted
• 1 tablespoon salt
• 24 tablespoons unsalted butter, softened until pliable

Recipe

• 1 mix the melted butter with 1 cup of cold water.
• 2 in a mixing bowl, combine the flour, salt and water-butter mixture just enough to bind the ingredients together in a dough.
• 3 place the dough in a clean bowl, cover with plastic wrap and refrigerate for 45 minutes.
• 4 knead the remaining butter until it is truly pliable.
• 5 remove the dough from the fridge and place on a floured surface.
• 6 flour it slightly and roll it out into a ten inch square.
• 7 spread the kneaded butter over the dough to form a 7" x 7" diamond in the center of the square of dough.
• 8 fold the corners of the dought into the center of the square so that the butter is now enclosed in a square envelope of dough.
• 9 wrap the dough in plastic wrap and refrigerate for thirty minutes.
• 10 next remove the dough to the floured surface, laying it down fold side down. flour slightly and roll the dough gently (you don't want the butter squirting out) into a rectangle that is 8" x 20".
• 11 brush off any excess flour and fold the top one third to the center; then fold the bottom third over the top.
• 12 give the dough a quarter turn clockwise; roll it out again and fold it again and refrigerate for thirty minutes.
• 13 repeat the rolling, folding procedure two more times, chilling the dough in between each time.
• 14 your puff paste is now ready for use or can be divided and wrapped carefully in plastic and frozen.