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      title: quick puff pastry #2
 categories: french
   servings: 1
 
       1 c  all-purpose flour
     2/3 c  cake flour
     1/2 t  salt
       1 c  butter
 
 combine flours and salt on a large work surface
 cut in butter to resemble small peas
 add 1/2 cup cream and mix gently, adding additional cream as needed,
 until dough forms a ball
 rollout on a lightly floured surface into a 10x20 inch rectangle
 fold narrow ends over the middle into thirds
 wrap in plastic and chill for 60-90 minutes
 unwrap dough, rollout, fold and chill again
 unwrap, rollout, fold, and chill again
 use or freeze for up to 4 weeks
 
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