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The Legendary Casa Fresen Inspired Puff Pastry

April 27, 2010

Inspired by the fabled Casa Fresen Bakery in Arroyo Seco, this is my version of a quick, rough puff pastry. It makes quick work of a time consuming classic.

1 1/2 c. flour, preferably organic
1/4 tsp salt
10 TBL(1 1/4 stick) frozen butter cut into small bits
1/3 to 1/2 c ice water
5 Tbl softened butter

In food processor, put flour, salt and frozen butter bits. Process until finely blended.

Add ice water just until dough forms into a ball.

Remove from processor bowl and pat or roll dough into 9″ x 18″ rectangle. Spread with soft butter. Fold 1/3 over half of the buttered dough. Fold the other 1/3 on top. Wrap and chill for 45 minutes.

Roll out to 9″ x 18″ rectangle. Fold 1/3 over half. Fold the other 1/3 on top. Wrap and chill for 2 to 24 hours or dough can be frozen for a week.

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