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Name: Quick Puff Pastry - Master Chefs
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 1/2 ts Salt; 3/4 c Water cold; 4 c Flour, instant or more; 1 lb Butter, unsalted cut into large chunks

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INGREDIENTS

1 1/2 ts Salt
3/4 c Water ; cold
4 c Flour, instant ; or more
1 lb Butter, unsalted ; cut into large chunks

Servings

INSTRUCTIONS

For Quick Puff Pastry: ====================== In a mixing bowl or mixer, roughly combine the flour, salt and butter, breaking up the butter slightly (there should be visible chunks). Gradually add just enough cold water to hold the dough together. DO NOT OVERWORK. Transfer the dough to a lightly floured work surface and roll it into a rectangular shape about 9 by 12 inches. Dust the board, dough, and rolling pin with flour as often as necessary to prevent sticking. Starting with the closest short end, fold the dough into thirds as you would a letter. Rotate the dough so the open side is at your right. Repeat, rolling the dough into a rectangle, folding it into thirds and rotating is as before. Wrap the dough in plastic wrap and chill for at least 1 hour. Place the dough on a lightly floured work surface with the open side at your right. Roll the dough into a rectangle as before. Now bring the two short ends together to meet in the center of the dough, then fold the dough in half again toward you. Rotate a 1/4 turn, so the open side is again at your right. Repeat, rolling the dough into a rectangle, folding in half, then in half again, and rotating a 1/4 turn. Wrap the dough and chill again for at least 1 hour. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andre Soltner, Lutece Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

NOTES

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Quick Puff Pastry - Master Chefs

1 1/2 ts Salt 
3/4 c Water cold
4 c Flour, instant or more
1 lb Butter, unsalted cut into large chunks

For Quick Puff Pastry:  ======================         In a mixing bowl or mixer, roughly combine the flour, salt and  butter, breaking up the butter slightly (there should be visible  chunks).  Gradually add just enough cold water to hold the dough  together.  DO NOT OVERWORK.         Transfer the dough to a lightly floured work surface and roll it  into a rectangular shape about 9 by 12 inches.  Dust the board, dough,  and rolling pin with flour as often as necessary to prevent sticking.  Starting with the closest short end, fold the dough into thirds as you  would a letter.  Rotate the dough so the open side is at your right.  Repeat, rolling the dough into a rectangle, folding it into thirds and  rotating is as before.  Wrap the dough in plastic wrap and chill for  at least 1 hour.         Place the dough on a lightly floured work surface with the open  side at your right.  Roll the dough into a rectangle as before.  Now  bring the two short ends together to meet in the center of the dough,  then fold the dough in half again toward you.  Rotate a 1/4 turn, so  the open side is again at your right.  Repeat, rolling the dough into  a rectangle, folding in half, then in half again, and rotating a 1/4  turn.  Wrap the dough and chill again for at least 1 hour.         Source:  New Yorks Master Chefs, Bon Appetit Magazine       :  Written by Richard Sax, Photographs by Nancy McFarland       :  The Knapp Press, Los Angeles, 1985         Chef:   Andre Soltner, Lutece Restaurant, New York    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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Nutrition

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Serving Size: 1 Serving (166g)
Recipe Makes: 6

Calories: 811
Calories from Fat: 552 (68%)

Amt Per Serving		% DV

	Total Fat 61.3g	82 %
	Saturated Fat 38.5g	192 %
	Monounsaturated Fat 15.8g
	Polyunsanturated Fat 2.6g
Cholesterol 160.5mg		49 %
Sodium 10.8mg		0 %
Potassium 116.8mg		3 %
Total Carbohydrate 58g		17 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 55.6g
Protein 8.5g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 811

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