Mock Puff Pastry
From Martha Stewart's Hors
d'Oeuvres Handbook (Canada, UK) [Review], by Martha Stewart and Susan Spungen.
Although it is much quicker to make than classic puff pastry, this version still creates many delicate, flaky layers of pastry.
3-3/4 cups all-purpose flour
1-1/2 teaspoons kosher salt
1 pound (4 sticks) unsalted butter, chilled
1 cup ice water
Combine the flour and the salt in a large, chilled stainless-steel bowl. Slice the butter into paper-thin pieces. Using a pastry blender, or working with your fingertips, cut the butter into the flour until the butter is the size of peas, about 1/2 inch in diameter. (Do not use a food processor.)
Using a fork, stir in the water gradually, pressing the dough together with your hands as it becomes damp. Turn the dough out onto a well-floured board and roll it into a rough rectangle with a short side facing you. The dough will be very crumbly. Fold the dough into thirds, and turn it a quarter turn to the right. Roll the folded dough into a large rectangle, 9 X 16 inches, and fold into thirds again. This completes the first double turn. Brush away any excess flour. Wrap the dough in plastic wrap and chill for 30 minutes.
Repeat rolling and folding 2 more times, chilling for 30 minutes after each double turn. With each turn the dough will become smoother and easier to handle. Roll out and bake as instructed in the recipe [generally 35 to 40 minutes at 400°F (205°C)].
The dough can be stored, wrapped well in plastic wrap, in the refrigerator for up to 2 days, or frozen for up to 3 months. To thaw place in the refrigerator for 24 hours.
Yield: Makes 2 pounds, 11 ounces of dough