I am feeling very FRENCH after I tackled this puff pastry...  And I must say, this is head & shoulders above anything I’ve tried made with frozen puff pastry.  I’ve even made it two more times - and that is saying something!

I had to change one very big step in the process.  I have arthritis, and I knew I would pay dearly if I made it completely by hand.  So I decided to give it a whirl in my Bosch mixer.  A brilliant idea, and I’m trying not to be cocky! 

Now - a disclaimer.  I am not claiming this is better than Martha’s (can anyone say that really - after all, she has hundreds of staff working on her projects, how would THAT be?)  However, when I did try making it completely by hand - it failed miserably.  It didn’t puff at all, although it did taste wonderful.  And what’s the point of making puff pastry without the “puff”?  To see how Martha makes this, go HERE to see her video...  It is classic Martha...

Ingredients

Makes 2 pounds, 10 ounces

1. *1 pound 2 ounces all-purpose flour,
   

    plus more for work surface

1. *1 pound 2 ounces very cold, unsalted butter,
   

    cut into small cubes  (I used regular butter, skipped the salt)

* 1 teaspoon fine sea salt

* 1 cup ice-cold water

Directions

These are MY directions - (see Martha’s below...)

1. 1. Be sure to use a scale to weigh the flour - as flour measurements are not dependable for this recipe.  Butter, on the other hand, should weigh what it says on the box. 
   

2. 2. Cut butter into small cubes with a sharp knife.  This is the most difficult thing you will need to do.  Work quickly, as the butter needs to remain cold.  If you are doing this on a hot day, turn down the air conditioner!
   

3. 3.  Place flour and cubed butter in the bowl of your mixer.  Place the lid on top, holding it down with your hand (the mixture tends to “hug” one side of the bowl as it mixes, causing the mixer to almost walk off the counter if you aren’t holding it down...)  Use the dough hook, and mix until the butter seems to be incorporating into the flour, but there are still pea-sized lumps remaining.
   

4. 4. Make sure you have ICE COLD water, and add it all at once to the flour mixture.  Pulse until it is just starting to come together.  Don’t overmix, but make sure the liquid is mostly incorporated.
   

5. 5. Flour your countertop lightly.  Tip the bowl over on top of the floured surface and gather quickly into a ball.  Wrap in plastic wrap and refrigerate for 20 minutes.  This allows the gluten to “rest” and makes it easier to roll. 
   

6. 6.  On a lightly floured work surface, roll out dough into a 16-by-8-inch rectangle. Fold the short ends over the middle (like a letter) to make three layers. This is called the first turn.
   

7. 7.  Give the dough a quarter turn and roll away from you into another 16-by-8-inch rectangle. Fold again into 3 layers; this is called the second turn. Wrap dough in plastic wrap; refrigerate for 30 minutes.
   

8. 8.  Repeat process in steps 6 and 7 to create the third and fourth turns. Wrap dough in plastic; refrigerate for at least 30 minutes, and up to 3 days, before using. Dough may also be kept, frozen, for up to 4 months.
   

In the future, I will use a baking sheet or a pizza box to keep the dough FLAT in the refrigerator or freezer.  I found that folding it makes a permanent “crease” that is hard to remove when you want to use it.

See the photos below for an idea I want to try in the future.  The little tin horns are called “creme horns” - used to make a fun little cookie.  Keep checking back and I’ll give it a go one of these afternoons...

Check the next post for a great little fruit tart that is surprisingly simple to make with puff pastry.  It is elegant, delicious, and impressive! 

Now, for Martha’s method

(done completely by HAND...)

   1. Mound flour in center of a large work surface, and make

     a well in the middle; place butter and salt in well.

   2. Using your fingertips, mix ingredients together in the well.     Using the fingertips of your other hand, slowly incorporate flour, beginning with inner rim of well. When cubes of butter have become small pieces and dough is grainy, gradually add ice water until fully incorporated, taking care not to overwork the dough. Roll dough into a ball and wrap with plastic wrap; refrigerate for 20 minutes.

   3. On a lightly floured work surface, roll out dough into a 16-by-8-inch rectangle. Fold the short ends over the middle (like a letter) to make three layers. This is called the first turn.

   4. Give the dough a quarter turn and roll away from you into another 16-by-8-inch rectangle. Fold again into 3 layers; this is called the second turn. Wrap dough in plastic wrap; refrigerate for 30 minutes.

5. 5.Repeat process in steps 3 and 4 to create the third and fourth turns. Wrap dough in plastic; refrigerate for at least 30 minutes, and up to 3 days, before using. Dough may also be kept, frozen, for up to 4 months.