Pâte Feuilletée

Ingredients:

2 1/2 cups flour

2/3 – 3/4 cups ice water

1/2 lb. (2 cubes) unsalted butter

Pinch salt

Preparation:

Pour flour on board; put a hole in the center and pour in the ice water a little at a time, mixing with a finger until moist enough to hold together. Flatten with hands. Cut up butter into center of dough and fold sides to cover. Let stand 20 minutes. Flatten with rolling pin into rectangle. Fold in thirds with one end of rectangle into the center and fold the other end over the first. Turn and roll into rectangle and fold in thirds again. Turn and roll into rectangle and fold in thirds again. Let rest in refrigerator for 20 minutes. Repeat the same process of rolling into rectangles and folding in thirds at least 3 more times resting in refrigerator 20 minutes after each.

Pastry is ready to use.

Notes:

Dough is best resting in refrigerator overnight. It can be refrigerated in plastic wrap and foil up to one week or freeze for longer keeping.

Variation:

Roll dough into desired sizes or shapes; for example:

Petits Fours – roll very thin (1/8 inch thick). Makes 250 tartes.
 

Petite Bouché – roll 3/8 inch thick. Cut with cutter with hole in center. Bake at 450˚ for 15 minutes.

Large Bouchée- Roll 3/4 inch thick. Cut with cutter with hole in center. Bake at 450˚ for 15 minutes.

History:

Odile provided this recipe.