Puff Pastry - Master Chefs

Directions

1. 1
   Set aside about 1/2 cup of flour on a work surface.
2. 2
   Place the remaining flour with the salt in a mixing bowl or mixer.
3. 3
   Add 1/4 cup ( 1/2 stick) of the butter and cut the mixture together until crumbly.
4. 4
   Add just enough cold water so mixture can be gathered together in a ball.
5. 5
   Cut a cross into the top of the ball, and place it in a covered bowl and chill for about 30 minutes.
6. 6
   Place the remaining butter on the work surface with the reserved flour.
7. 7
   Toss the butter to coat.
8. 8
   Use the heel of your hand to work the flour into the butter then place the butter-flour mixture on a sheet of waxed paper, cover with a second sheet and press the mixture into a flat square.
9. 9
   Refrigerate just until the butter-flour mixture is approximately the same consistency as refrigerated dough.
10. 10
    Roll the dough into a cloverleaf shape, with 4 leaves extending diagonally from the center.
11. 11
    Place the butter flour mixture in the center, then fold each leaf over, forming a neat, square package with the leaves slightly overlapping.
12. 12
    Roll the dough on a lightly floured surface into a large rectangle with the short end toward you.
13. 13
    Fold into thirds as you would a letter.
14. 14
    Rotate the dough 1/4 turn so that the open side is at the right (this is called a single turn).
15. 15
    Repeat rolling the dough into a large rectangle, folding into thirds and rotating 1/4 turn.
16. 16
    Wrap dough and chill 1 hour or longer.
17. 17
    Give the dough 2 more sets of 2 single turns, always beginning and ending with the open side at the right.
18. 18
    Refrigerate 1 hour or longer between each set of 2 turns.
19. 19
    After final set of turns (6 single turns in all), wrap and refrigerate dough again for at least 1 hour.