HOW TO MAKE PUFF PASTRY

It only takes about 15 minutes of actual work time, but you'll need another hour for it to chill.

1 cup flour
1/4 cup cake flour
1/4 tsp salt
2 sticks plus 5 TBS coarsely grated unsalted butter
6 TBS ice water
3 TBS carbonated (seltzer) water

Sift the flour and salt together in a large bowl. Add the butter and toss to mix. Add ice water 1 tablespoon at a time and stir gently with a fork until it resembles coarse meal. Turn the dough out onto a flour surface.

Press and "push out" dough with the heel of your hand until all the dough has been "push out" at least once. This helps incorporate the butter and makes the dough flakier.

Gather the dough into a ball, and chill the dough in the freezer for 20 minutes or in the refrigerator for one hour. Roll it out into a rectangular shape with the long sides running horizontally.

Fold the top third of the rectangle down over the dough. Fold the bottom third of the rectangle up over the dough so the edges of the folded dough touch. Fold the left edge of the dough over to meet the right edge, and pinch the seam. Repeat steps 8 through 11. Wrap the dough tightly in plastic wrap, and chill the dough in the freezer for 20 minutes.

PREHEAT the oven to 400 degrees.

Repeat steps 8 through 13. The dough is now ready to roll out and use. Cut into biscuit sized circles and place on an ungreased baking sheet. Bake shells until golden brown; approximately 20 minutes. Wrap remaining dough and freeze it.