Chinese Puff Pastry

Directions

1. 1
   Put 2/3 cup of the flour and 1/4 teaspoon of the salt in a mixing bowl and combine with your hands.
2. 2
   Add 1 tablespoon of the oil and mix well with your hands.
3. 3
   Continue adding oil 1 tablespoon at a time until the dough holds together and forms a ball when you squeeze it; you should need about 1/4 cup.
4. 4
   Roll the dough into a 16-inch-long log.
5. 5
   Wrap in plastic wrap and set aside.
6. 6
   Put the sugar, the remaining 1 1/3 cups flour, and the remaining 1/2 teaspoon salt in a mixing bowl and combine with your hands.
7. 7
   Add the remaining oil and mix well with your hands.
8. 8
   Add ice water 1 tablespoon at a time until the dough holds together and forms a ball when you squeeze it; you should need about 3 tablespoons total.
9. 9
   Roll the dough into a thick 16-inch-long log.
10. 10
    Cut both logs into 1-inch pieces, so that you have 16 smaller pieces and 16 larger pieces.
11. 11
    Roll a larger piece into a ball and flatten it into a 14-inch-thick 3-inch disk.
12. 12
    Put a smaller piece of dough in the center of the disk, fold the disk over to make a half-moon, and seal the edges tightly.
13. 13
    Flatten the half-moon until it is 1/4 inch thick, then roll out into a 1/8 inch-thick 4 x 8-inch rectangle.
14. 14
    Starting from a short end, roll up the rectangle as you would a jelly roll, squeezing the dough firmly with each turn and then sealing the seam; you should end up with a 4-inch-long log.
15. 15
    Cut the log in half into 2 cylinders.
16. 16
    Turn one cylinder cut side up and flatten it into a 1/4-inch-thick disk, then roll it into a 3-inch-thick 3-inch round.
17. 17
    Repeat with the remaining dough, keeping the completed rounds covered with plastic wrap.
18. 18
    Use immediately in Peanut Turnovers.