Filo Puff Pastry
This filo-style puff pastry is rolled paper thin and smeared with butter between every fold. The dough starts as a stiff, crumbly mix of flour, diced butter and ice water, which keeps it easy to stretch without tearing. The real work is keeping everything cold, down to the rolling pin, which you wrap in a cold pack or park in the freezer. Rolled into a cylinder, it holds in the fridge for a day.
Instructions
Mix the flour and the 450 g of diced butter in a bowl until the mixture looks like fine crumbs.
Add ice cold water a little at a time, working it in until the dough is very stiff.
Lightly dust a kneading board and a rolling pin with flour. Roll the dough out as thin as parchment paper, or thinner if you can manage it.
Smear butter from the 550 g over all the visible dough, dust it lightly with flour, and fold it in half. Keep the rolling pin as cool as possible while you do this, either by covering it with a tea towel topped with a cold pack, or by keeping it in the freezer between uses.
Repeat the rolling, buttering and folding at least two more times, and up to six more times. Work quickly so the butter stays cold.
Lay a sheet of plastic wrap large enough to cover one side of the flattened pastry, and turn the kneading board upside down over it. Cover the other side of the pastry with a second sheet of plastic wrap.
Gently roll the wrapped pastry into a cylinder. Store it in the refrigerator until needed, and use it within one day.
Make it personal.
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