anything from scratch? Because we can, and because it always tastes better that way. This
recipe is a little time consuming, but really other than having a lot of resting periods, it’s not
actually that difficult.
2 cups fl our
1 teaspoon salt
1 tablespoon margarine, melted
½ cup water
¾ cup margarine (1½ sticks), at
room temperature
In the bowl of a food processor, if using, sift fl our with salt.
Add water and melted margarine and process until dough
is smooth and elastic, about 1 minute.
If not using a food processor, sift fl our with salt in a medium
bowl. Make a well in the fl our mixture and add melted
margarine and water. Mix with a spatula to star t and then
begin gently kneading dough until all fl our is incorporated.
On a clean, fl oured surface, roll out dough into a 9 x 18-
inch rectangle. Between two pieces of waxed paper, roll
room-temperature margarine into a 6 x 9-inch rectangle.
Peel back the top sheet of the waxed paper and fl ip
margarine rectangle over onto the middle of the dough
rectangle (the 9-inch side of the margarine should be going
the same direction as the 9-inch side of the dough). Fold
both exposed “wings” of dough over margarine in thirds,
like you are folding a letter. Rotate dough 90 degrees. Roll
out dough into a 9 x 18-inch rectangle again. Fold dough
into thirds again. Rotate dough 90 degrees and repeat. Let
dough rest in the fridge for 2 hours.
Remove chilled dough from the fridge. Roll out dough
into a 9 x 18-inch rectangle, fold into thirds and rotate 90
degrees. Repeat the process two more times. Let dough
rest in the fridge again for 2 hours. If you want to store the
dough for longer than 48 hours, you can freeze it at this
point for up to 2 weeks. To use after freezing, let the dough
thaw to fridge temperature and then pick up recipe with
the next step.
Repeat the process of rolling dough out and folding into
thirds two more times. This process creates many thin,
buttery layers that will puff when you bake the dough. Let
rest for 2 more hours.
At this point you can use the dough in any recipe calling for
puff pastry. For the best puff possible, you want the dough
to be cold. If the margarine is cold, the shock of the hot
oven will cause the liquid in the margarine to evaporate,
creating the puffy air pockets we are aiming for. Store
unused pastry wrapped well in plastic wrap and a freezer
bag in the freezer. Let pastry thaw to fridge temperature
before using.
Yield: 1 SHEET OF PUFF PASTRY
Prep time: 1 HOUR ACTIVE, 5 HOURS INACTIVE
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