Puff Pastry Sheet Dough Recipes
PUFF PASTRY SHEET DOUGH
Make and share this Puff Pastry Sheet Dough recipe from Food.com.
Provided by Millereg
Categories Breads
Time 15m
Yield 1 bunch of pastry
Number Of Ingredients 5
Steps:
- Sieve the flour and salt into a bowl; add the lemon juice and the butter broken into pieces the size of a walnut.
- Add sufficient cold water to bind the ingredients together.
- Turn on to a floured board, and roll the pastry into a long strip.
- Fold it in three, and press the edges together.
- Half turn the pastry, rib it with the rolling pin to equalize the air in it, and again roll it into a strip.
- Fold in three and repeat this until the pastry has had four rolls, folds and half-turns.
- It is then ready for use.
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- Whisk together the flour, salt, and baking powder., Add the butter, working it in to make a coarse/crumbly mixture.
- Leave most of the butter in large, pea-sized pieces., Stir in the sour cream; the dough won't be cohesive.
- Turn it out onto a floured work surface, and bring it together with a few quick kneads., Pat the dough into a rough log, and roll it into an 8" x 10" rectangle., Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter., Flip the dough over, give it a 90° turn on your work surface, and roll it into an 8" x 10" rectangle.
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- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour and salt in a large mixing bowl., Cut the butter into small pieces and drop them into the bowl with the flour. With a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.
- Add the cold water to the bowl. Mix gently with your hands, a fork, or a dough scraper until you have a rough, slightly tacky dough that pulls away from the sides of the bowl. , Turn the dough out onto a lightly floured surface and knead it until it's smooth and the gluten has developed somewhat, 2 to 3 minutes., Pat the dough into a 9" square and wrap it in plastic or a reusable wrap. Refrigerate the dough for at least 30 minutes.
- To prepare the butter block: Mix together the flour and butter until they're well blended and smooth. You can do this with a mixer, a food processor, or by hand with a spoon., Pat the butter/flour mixture into an 8" square on a lightly floured piece of parchment or waxed paper. Cover it with a second sheet of paper and refrigerate it for at least 30 minutes.
- To prepare (laminate) the dough: Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a 12" square. You don't have to be obsessive about the dimensions but do try to come pretty close., Place the chilled butter in the center of the dough at a 45° angle, so it looks like a diamond in a square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together., Turn the square over and tap it gently with your rolling pin (or hands) into a rectangular shape. Make sure everything is still completely (though lightly) floured. Roll the dough into a 20" x 10" rectangle. As you work keep the dough, the table, and the rolling pin well dusted with flour. Turn the dough over from time to time to keep the layers even., When the dough is the right size, brush any excess flour off the top, and fold the bottom third of the dough up to the center and the top third over (like a business letter). Lin
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