Pastry: Semi-Puff Pastry

posted by Polar Bear 02-09-103 6:22 AM

Semi-Puff Pastry

3 cups flour
1 tsp baking powder
1/2 tsp salt
6 tbsp butter, divided
1 cup water

Combine flour, baking powder and salt in food processor; blend in 2 tbsp butter. Drizzle in 1 c water and knead just until fully combined, about 30 seconds; let stand 10 minutes; knead 10 to 12 strokes by hand; let stand another 10 minutes.

Roll out into a large rectangle, dusting lightly with flour as needed. Spread another 4 tbsp butter (softened) over 2/3ís of dough; fold in thirds (like a business letter) and fold in thirds again; let stand 10 minutes covered and chilled. Repeat rolling and folding steps.

Cover and chill. After forming pastries, brush with 2 tbsp milk for better browning.

For purposes of comparison, this is equivalent to 1/2 lb commercial phyllo, buttered.

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