Food Processor Puff Pastry


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Food Processor Puff Pastry
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine French
Servings
Ingredients
Cuisine French
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cut 1 cup (2 sticks) butter into 1/4-inch cubes. Place in an even layer on a plate and transfer to freezer to chill. Chill water by adding ice cubes.
  2. Place flour and salt in the bowl of a food processor and pulse to combine. Cut remaining 1/4 cup (1/2 stick) butter into small cubes and add to food processor; pulse 3 times to combine. Add 1 cup chilled butter; pulse 3 times, 1 second each pulse. Remove ice from water a measure to 2/3 cup. Add half of the water to the flour butter mixture and pulse twice; add remaining water and pulse twice. Dough will not form a ball.
  3. Remove dough from processor and wrap in plastic wrap forming a ball. Refrigerate for one hour.
  4. Lightly flour dough and, using your hands, flatten into a rectangle. Using a floured rolling pin on a floured surface, roll the dough into a large rectangle. Be sure to keep the dough floured by flipping it several times and flouring it where needed. Starting with the uneven end furthest from you, fold the dough 2/3rsd of the way towards you. Fold the uneven end closest to you over the top of the previous fold. Now simply fold the dough in half from right to left. Wrap the dough in plastic wrap again and refrigerate for 30 minutes.
  5. Repeat step four two more times with the final refrigeartion time increase to one hour or more.
  6. You can now use the dough, dividing it (if needed) and rolling it to the size you want (about 1/8" thick). You can also refrigerate for up to three days or freeze for up to two months in tightly sealed plastic wrap and placed in a Ziploc freezer bag.
Recipe Notes

When baking, be sure to brush with egg wash and bake at
400F.

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