Puff pastry

700g       flour

900g       butter cold, cut in 1 inch cubes

20g         salt

350g       ice water strained of ice

  1. Place flour, butter, and salt in a large bowl, and toss until even.
  2. Add the water all at once and use your hands to toss until the flour has evenly absorbed the water.
  3. Press the dough into a solid mass with your hands. Form into an 8 by 12 inch rectangle, wrap in plastic, and chill for 1 hour.
  4. After 1 hour, perform 2 book turns on the dough. Wrap and chill for 4 hours, or overnight.
  5. Perform 2 more book turns, then let the dough rest for 4 hours, or overnight.
  6. Cut the block of dough in 4 pieces and keep in the refrigerator, and working with one piece of dough at a time roll the dough out to the size of a half sheet pan, 12 by 16. Store the sheets of dough in the freezer between sheets of parchment.

To bake the puff pastry

  1. cut the puff pastry in 1 ¼ inch pieces, discarding edges. Place on a parchment lined sheet pan 1 inch apart.
  2. Bake at 350, high fan for 5 minutes. Rotate the pan, and bake at 300, low fan for 5 minutes.
  3. Remove the sheet pan from teh oven, and dust the puff pastry with an even coating of powdered sugar. Return to a 400 degree high fan oven for 1 turn 1 minute.
  4. Cool on the back speed rack then store in an airtight cambro for service.