Puff Pastry

Ingredients

DOUGH BASE

• 2 3/4 cups bread flour
• 1 cup Swan’s Down® Cake Flour
• 1 1/2 teaspoons kosher salt
• 1 stick (4 ounces) unsalted butter, cold
• 1 1/4 cup ice water

BUTTER BASE

• 3 sticks (12 ounces) unsalted butter, slightly softened
• 2 tablespoons Swans Down® Cake Flour

Directions

1. MAKE DOUGH BASE: Combine bread flour, cake flour and salt in a large mixing bowl and whisk to combine. Using a box grater, grate cold butter into the flour bowl. Crumble together flour mixture and butter until it resembles coarse sand. Pour ice water in the center of flour mixture and knead by hand until dough comes together to form a smooth ball. Wrap dough in plastic wrap and refrigerate for 30 minutes to let the dough rest.
2. MAKE BUTTER BASE: Combine butter and cake flour in the bowl of an electric mixer and beat until smooth and resembling thick cream cheese. Set aside. (When you pull the dough base out of the refrigerator the dough base and butter base should be the same consistency.)
3. ASSEMBLE PASTRY DOUGH: Roll rested dough base into 1/2 -inch-thick rectangle with one side 3 times as long as it wide. Spread butter base over two-thirds of the dough base with an offset spatula, leaving a 1-inch border of dough around the butter.
4. FOLD the un-buttered third of the dough toward the center (similar to folding a letter), over the center third. Fold the remaining third on top. Make sure the corners are squared and even. Wrap in plastic wrap and refrigerate for 20 minutes.
5. REMOVE pastry dough from refrigerator and place on lightly floured surface with dough turned so that the length becomes the width. Roll dough out lengthwise into a rectangle (with one side 3 times as long as wide). Brush off excess flour with dry pastry brush and fold the sides into the center (like a book) and fold in half. Wrap in plastic wrap and refrigerate for another 20 minutes.
6. REPEAT steps 5 to 9 three more times.

Kitchen Tip:
• For storing puff pastry we recommend you divide the dough in half and then fold each half to a square or rectangle 1/2 to 1-inch thick. Layer the halves with parchment paper and wrap well in plastic wrap, then place in freezer bag or foil. It will keep well in the freezer for 3 months.
• When you are ready to use, remove what you need and place on a parchment lined sheet pan and wrap in plastic wrap. Let it defrost in the refrigerator overnight or at room temperature on the counter, then bake.