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PUFF PASTRY

4 cups flour, shifted
1 pound butter
1 1/3 cups cold water
3/4 teaspoon salt

Knead the butter in a bowl, coat with 1/4 cup of the flour and
set aside. Spread remaining flour in a circle on a board. Make
a well in the middle and put all other ingredients, except butter.
Incorporate water and salt and knead until the dough becomes smooth
and elastic. If necessary moisten the fingers with a little water.
Chill the dough for 10 minutes, then roll out and incorporate the
butter. Make into a ball and wrap in a lightly floured cloth.
Refrigerate for 1 1/2 hours. To turn, roll out puff paste into
a long rectangle 1/2 inch thick, and fold into thirds. Between
every rolling and folding, chill paste for 15 minutes. This must
be done (turned) 6 times.

See individual recipes for baking instructions

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2 of 3 people found the following review helpful:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)
Making of Puff Pastries, January 3, 2006 - 09:05 AM
Reviewer: Lucy from Sabah, Malaysia.
I havn't try yet. I would like to clarify as below:- 1) When U said fold in thirds - How? any demostrations? 2) Folding of the dough like a business letter? How? Any demo? 3) Your video demostration is greatly appreciated. Thank you.

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