*  Exported from  MasterCook  *
 
                                Puff Pastry
 
 Recipe By     : Miriam P. Posvolsky
 Serving Size  : 1    Preparation Time :2:00
 Categories    : Pastry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4 1/2  cups          all purpose unbleached flour
    4      cups          margarine or butter
    1      1/2           cup -- very cold water
    2      tablespoons   white vinegar
    1      teaspoon      salt
    1      tablespoon    butter
    2      tablespoons   flour
 
 Place flour  and salt in a bowl.Cut 1 T butter into flour, Make a well in
 the center and add water.Stir to combine.
 Turn dough onto a working surface, preferably marble, and knead 10 minutes,
 adding very little flour if needed.
 Chill 1/2 an hour.
 Meanwhile, prepare margarine. Process margarine and 2 T flour to combine.
 Make an even 4 inch square plaque .Chill 20 minutes.
 Roll out dough into a 1/2 inch thick square. Place butter plaque in center
 and fold the sides over the butter to cover it and overlap a little.Press
 edges with rolling pin.
 Roll out dough to 1 inch thick. Fold in 3 like a letter. Roll out again and
 fold as before. Chil  wrapped in film and covered with a damp clothl 1/2 hour.
 Repeat the previous procedures 3 times. You will have rolled and folded 6
 times altogether.
 You may freeze it  up to 6 monthsor keep it in the  refrigerator for up to
 3 days.
 
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 NOTES : If the dough tears a little while rolling out you can patch it with
 a little dough.
 If the holes are small just leave it as is.
 Sprinkle flour on working surface and rolling pin every time you roll out
 dough.
 If you don't succed the first time , don't give up. It does require
 practice, but in th end it is very rewarding.
 You can use it to make vol au vents, turnovers, beef wellington,apple
 struddle (not authentic).
 Miriam Posvolsky, Rio de Janeiro