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Puff Pastry I

Ingredients

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

  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.

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