*Unlike wheat flour, cornstarch has no gluten in it. It can be used in combination with a strong (high gluten) wheat flour like King Arthur Flour to reduce the percentage of gluten in the whole. When this is made into a dough or pastry, you'll have the in
Measure the flour(s) into a mixing bowl. Remove 1/2 cup and set it aside in another bowl.
Take the half stick of chilled butter, cut it into small pieces and drop it into the flour. With two knives, a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.
Add the salt (and optional lemon juice) to the water and add this to the flour. Mix gently with a fork until you have a rough dough that pulls away from the sides of the bowl. If you need to add more water, do it a tablespoon at a time, until the dough ho
Turn the dough out onto a lightly floured surface and knead until it is smooth and the gluten has been somewhat developed, about 2 or 3 minutes. Wrap it in plastic and refrigerate for at least 30 minutes.
Take the remainder of the butter and the reserved flour and mix the two together until they're well blended and smooth. You can do this with a mixer, a food processor or with a spoon, by hand.
Pat this butter/flour mixture into an 8-inch square on a lightly floured piece of waxed paper. Cover it with second sheet of waxed paper and refrigerate it for at least 30 minutes. By mixing the butter with flour, you stabilize it somewhat so it won't dec
Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a square about 12 inches on a side. You don't have to be obsessive about the dimensions but be pretty close.
Put the butter square in the center of the dough square but turn it so that the corners of the butter square point toward the sides of the dough square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges
Turn the square over and tap it gently with your rolling pin or by hand into a rectangular shape. (Make sure everything is still completely, but lightly, floured.) Begin rolling the dough from the center, away from and towards you, into a larger rectangle
As you work, keep the dough, the table and the rolling pin well dusted with flour. Although the dough will absorb some of the flour, it is relatively soft to begin with so the dusting flour isn't enough to worry about.
Turn the dough over from time to time. As you roll you tend to expand the top layers more than the bottom. By turning it, you'll even it out.
When the dough is the right size, brush any excess flour off the top, and fold the bottom third of the dough up to the center and the top third over (like a business letter). Line the corners up as neatly as you can; dab them with a little water to help t
If you've successfully rolled it out and folded it twice, you've completed two turns. Classic puff pastry gets six. Continue refrigerating it after each two turns (or more often if necessary) until all six turns are completed.
Make a checklist somewhere so you know how many turns or layers you've made. Bakers commonly put fingerprints in a corner of the pastry to indicate the numbers of turns. If you try this, be careful you don't break through with your fingernails, since the
An alternate way of rolling and folding, which is both more and less demanding, is to make a turn every 15 minutes. This means that you will have to be more attentive to the dough, but the dough, because it has a chance to rest after each turn, will be ni
When all six turns are done, put the dough in the refrigerator for at least an hour (and preferably overnight) before shaping. Like other pastry doughs, you can freeze puff pastry in a non-self-defrosting freezer for up to a year if it's well wrapped. It
Puff pastry croissants are called "croissants de pâtissier" because they are made by a pastry chef rather than a baker who makes "croissants de boulanger." Both varieties are incredibly light; Croissants de Boulanger, made with yeast, are flaky and earthy
1/2 recipe Classic Puff Pastry 1 egg beaten with 1 tablespoon water for wash
On a lightly floured surface, roll out the dough until it's a rectangle about 12 x 18 inches. Trim 1/4" off the edges of the dough all the way around with a very sharp knife or a pizza wheel. This cuts off the folded edges which would inhibit the "puff."
Cut the dough in half lengthwise and in thirds widthwise. This should give you six, 6 x 6-inch squares. Cut these squares in half diagonally.
If you wish, put a dollop of filling in the center. Then roll each triangle up starting with the long edge, working toward the tip. Form the crescent by bending the two ends in the direction opposite from that in which you rolled the dough.
Place the croissants on a lightly greased or parchment-linedbaking sheet. Cover and chill for at least 30 minutes.
Fifteen minutes before you want to bake the croissants, preheat your oven 425°F. Just before they go in the oven, brush the tops withegg wash. Bake for 15 minutes. Turn the heat down to 350°F and bake for another 10 to 15 minutes. Remove from oven and coo
This recipe will make six turnovers, which can be filled with any of the suggestions in the preceding introduction, or some inspiration of your own.
On a lightly floured surface, roll out the dough until it's about 12 x 18 inches. Trim1/4"of the dough all the way around with a sharp knife or pizza cutter. Cut the dough in half lengthwise and in thirds widthwise. This should give you six, 6 x 6-inch sq
Put a dollop of whatever filling you choose in the center of the dough. Moisten the edges with a bit of water and fold the dough in half diagonally. Place turnovers on a lightly greased baking sheet, cover and chill for at least 30 minutes.
Fifteen minutes before you want to bake your turnovers, preheat your oven to a hot 425°F. Just before they go in the oven, brush them with the egg wash. Bake for 15 minutes. Turn the heat down to 350°F and bake for another 15 to 20 minutes. Remove from ov