Puff Pastry I
This puff pastry gets its flaky layers from butter spread directly onto the rolled dough and folded in, rather than from a single block of butter. Each fold traps another sheet of fat between thin sheets of dough. The chilling breaks between rounds keep the butter firm so it does not smear into the flour. It is a plain, three-ingredient dough, and a good one to learn lamination on.
Instructions
Rub the butter into the flour with your fingertips until the mixture looks evenly crumbly.
Mix in just enough cold water to bring everything together into a stiff dough.
Roll the dough out to about ⅛ inch thick.
Spread a layer of butter over the whole surface of the dough. Sprinkle on a little flour, fold the dough up so the butter is enclosed, and roll it out again.
Fold the dough over on itself and roll it out again, layering in butter each time, until you have done this three times in all. After each round of buttering, refrigerate the dough for at least 15 minutes and up to half an hour so the butter and dough stay cold and firm.
Make it personal.
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