Puff Pastry

• 1 1/2 cups (375 ml) unbleached all-purpose flour
• 1/2 cup (125 ml) cake flour
• 1/2 tsp (2 ml) salt
• 1 cup (250 ml) unsalted butter, cut into 10 pieces
• 1/2 cup (125 ml) ice water (approx.)
• Flat beater

1. Place all-purpose flour, cake flour, salt and butter in the mixer bowl.
2. Cover with plastic wrap and freeze for 1 hour.
3. Attach the flat beater and mixer bowl to the mixer.
4. Set to stir and mix for about 1 minute, until butter is the size of peas.
5. Add ice water in a steady stream and mix until dough comes together in 2 or 3 clumps.
6. Do not overmix.
7. Turn dough out onto a lightly floured work surface and pat into an 8- by 4-inch (20 by 10 cm) rectangle.
8. Using a metal spatula for support, fold dough into thirds, much as you would fold a business letter.
9. (This is called a turn.)
10. Turn the open end toward you.
11. Using a rolling pin, roll out to an 8- by 4-inch (20 by 10 cm) rectangle.
12. Fold into thirds again, wrap in plastic wrap and refrigerate for 30 minutes.
13. Place pastry on floured work surface and roll out to an 8- by 4-inch (20 by 10 cm) rectangle.
14. Fold into thirds and turn the open end toward you.
15. Roll out to a 12- by 4-inch (30 by 10 cm) rectangle.
16. Starting with a short side, roll up jelly-roll style to form a tight cylinder.
17. Wrap in plastic and refrigerate for 30 minutes.
18. Roll out as directed in the recipe.

flour, cake flour, salt, unsalted butter, water, beater

Taken from www.cookstr.com/recipes/puff-pastry (may not work)