I buy puff pastry at the store sometimes--but only when I don't have reserve made ahead and I am in a hurry! This double batch allows for one to be made into something instantly and one to be frozen for next time! #RealFood #Delicious #BeautifulResults #SoNomNom4u #PuffPastry Works great with Easy Puff Twisties, Apple Turnovers and Chicken Pot Pies!!
4 cups of bread flour
2 teaspoons of salt
5 sticks of butter
1 cup of ice cold water
In a stand alone mixer with a whisk attachment, add salt and flour and mix well for a few seconds. Cut 5 sticks of butter into 1/4"-1/2" thick slices. Add the butter slices to the flour/salt mixture, mixing on low until the butter and flour starts crumbling. THen, increase the speed to the next level and mix until it is soft and crumbly. Add 1 cup of ice water and mix until it is well blended.
Remove dough from the bowl. It will feel sticky. DOn't over handle it. You want to keep it cold. Add some flour to your work surface and roll your dough out into an 18" x 6 sheet. Cut the dough in half and fold each half lengthwise into thirds, the flip it and fold it into thirds again (See image below)
Place both halves into a gallon size zipper bag or wrap in plastic wrap and frreeze for 30 minutes. Remove from freezer and sprinkle flour on clean surface. Roll out to 6" x 18" again and fold again into thirds vertically and again the other way (see fold above.)
Freeze for 30 minutes.
Remove from freezer and repeat rolling out and folding process. Freeze for 30 minutes. You can now use your dough after the 30 minutes are up.
It is important to keep dough cold!
Also, If you are going to freeze half the dough, still remove both halves on the last roll out and roll them both out and fold them both. Then, place the half you are using later into a zipper bag and freeze until you are ready to use it.
When you are ready to use the frozen half, just place on counter in the zipper bag for a few hours, until it is soft enough to unfold, and use for your recipe.