Instructions: It is best to use flour that has a high gluten content... To be "puffy" the paste must be chilled, well-kneaded, and handled in such a way as to trap air and, finally, baked in a high, thoroughly preheated oven. then the air inside the dough expands with almost explosive effect. The surface on which you work - preferably marble - the tools, the ingredients and your fingers should be chilled throughout the operation, as it is necessary to hold the fat, which is in very high proportion to the flour, in constant suspension.

The paste must not absorb undue moisture, but it must never dry out. It must entirely envelop the butter. try not to let any cracks or tears develop, as they release the air which is your only riser. If they do appear, mend them at once to keep the butter encased. With these ideas firmly in mind, try making this small quantity first. As you become experienced, double or triple the recipe.

KNEAD: 1/4# sweet butter in ice water or under very cold running water. The butter should become soft through kneading, but in no sense soft through melting. Quite on the contrary-it must stay soft and chilled at the same time throughout the operation. The final kneading of the butter is best done on a marble slab; or the butter may be patted briskly in the hands until no water flies. Shape it into an oblong, about 4x6x3/4". Wrap in foil and chill for about 15 minutes.

MIX: 1/4 lb all purpose flour (must be weighed, NOT measured!) Make a ring on a chilled smooth surface with the flour, allowing about a 6" hollow center. Pour into the ring gradually - meanwhile forming the flour into a ball with it - a mixture of 2 to 2 1/2 oz. ice water
1 tsp. lemon juice
1/4 tsp. salt

Knead the dough lightly until smooth. The whole process should not take more than about 2 minutes (C: this is pretty much like making fresh pasta). Cover the dough carefully and refrigerate it for 15 minutes or so. When you remove the butter and dough from the refrigerator, they should be of about the same consistency - chilled but not hard.

Roll the dough into a very neat oblong measuring about 6 x 16" and less than 1/3" thick. At this point, the dough is somewhat elastic and may have to be cajoled into the rectangle. Make the edges as even and thickness as constant as possible. Quickly place the chilled butter pad about 1" from a short end and the sides of the dough.

Fold the rest of the dough over the butter to make a pouch with one side folded and the three others sealed. Seal the two layers firmly on all three sides, pressing with the fingers or the sides of your hands.

With the narrow side toward you, roll the dough out evenly, being careful not to break the layers nor force the roller in such a way that the edges of the dough envelope become cracked. Should any opening develop, be sure to patch it at once with a small piece of dough taken from the long sides. Keep the pastry 6" in width while rolling and extend it to about 16" in length.

Now fold the pastry as if a business letter, into three equal parts overlapped. Make sure that the corners match neatly. Compress it slightly with the rolling pin. At this point, the dough should have a transparent quality. The yellow of the butter should show through, but not break through anywhere. Wrap the dough, now approximately 4x6x1", in foil and chill for 30 minutes. You have now made your first "turn" and, if you need a reminder, you can professionally make one shallow finger tip imprint in one corner before refrigerating. You can keep track of your turns by increasing the finger prints after each rolling.

After the dough has chilled, remove it from the refrigerator and repeat the rolling. Always roll with the narrow dimension of the dough toward you as you work. Roll as before until the dough again measures about 6x16". Fold once more in three equal parts. Make two finger tip impressions before refrigerating, covered, for 30 minutes. Repeat the turns until you have six prints in the dough. You may store the dough for 24 hours before baking; wrap it first in foil and then in a dry towel. Refrigerate it.

If baking the same day, rest the dough (refrigerated) after the 6th turn for 30-90 minutes.

For Palm Leaves (Elephant Ears): roll out to 6x18" and cut a very thin strip off of each edge to leave the layers free. Cover the center half liberally with sugar (and spices if you like ... cinnamon, allspice, a little cloves, coriander?? Also, finely ground nuts are a fine addition.) ... coarse sugar is best. Fold the two ends into the middle; cover the center half liberally with the sugar (and spice(s) and/or nuts) again, and again fold the ends into the middle. You now have a fat, squat package.

Sometime earlier, youve prepared pans by sprinkling lightly with cold water, and you have PREHEATED THE OVEN thoroughly to 500F for at least 20 minutes.

Using a VERY SHARP, SERRATED bread knife (wave-like or pointy serrations, not a ham-slicer style knife), or a pizza cutter if yours is large enough to cut the height, cut 1/2" slices from the folded edge to the open (two-folded-edges) side. Place cut-side-down on the prepared pans, now you can see the double-spiral pattern.

Bake 25-30 minutes, until it feels very light when lifted. Cool on wire rack.

Makes about 20.

This is Carolyn: the instructions sound totally overwhelming; however, if you read them through a couple of times, youll find its not as horrifying as it seems. And the pleasure of nibbling genuine puff pastry, very fresh, is WELL worth the effort!

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