Puff Pastry - take your time:)

Puff Pastry:) 

Here it begins.

This is my first time, so if your a pro, enjoy this delightful recipe from King Arthur Flour. 

http://www.kingarthurflour.com/recipes/classic-puff-pastry-pate-feuillete-recipe

Half the full recipe is below: which is what I did. 

1st bowl

1 1/2 cups flour

1/8 cup chilled butter

3/4 cup ice cold water 

1/2 tsp salt

Method, take the butter and mix with the flour until you have a coarse flour, add the salt and the ice cold water. mix until a very rough dough that pulls together. Roll into a 6 by 6 square and wrap in parchment paper. Place in the fridge for 30 minutes

2nd bowl

1/4 cup flour 

7/8 cup butter

Method, mix until completely combined.

Put in parchment paper. Place in the fridge 15 minutes shape into a 4 by 4 square. 

Take the first dough and roll until large enough to completely wrap around your 4 by 4 of butter. Wrap and seal edges, use a bit of ice water if needed.

Roll into a large rectangle and fold 3 times like a letter. This is called one turn, don't be afraid to use flour, if your dough is still chilled enough complete one more turn and place in the fridge for 30 minutes. You will do 6 turns before you are done with this pastry so keep a tally going:)

Once you have completed all of the turns and let your dough be in the fridge for 1 hour or overnight roll half of it out and shape however you like. I chose to make 8 mini croissants with one half and 8 mini strawberry puffs with the other. 

Bake at 425F for 10-15 minutes till nicely puffed 

And at 350 F for another 10 minutes.

My oven might be a tad hotter or it could be my elevation but I found 10mins at 425F and 8 mins at 350F was more than enough for my baked goods. 

Give these a try and send a pic or two along:) enjoy! 

This is where the butter was sealed into the dough

This was the first roll out

First completed turn. Above, you will see the second turn looks much nicer below. 

This folded towel appearance is after the 5th turn was completed.