Puff Pastry

For the puff pastry:
3 cups (15 oz.) unbleached all-purpose flour
1½ tbsp. sugar
1½ tsp. salt
1½ cups (24 tbsp.) cold unsalted butter, cut into ¼-inch cubes
½ cup plus 1 tbsp. ice water
2 tsp. lemon juice

To make the puff pastry, combine the flour, sugar and salt in the bowl of a food processor fitted with the metal blade; pulse to combine. Add in about a quarter of the butter cubes and process until the butter is in dime-sized pieces, about four 1-second pulses. Add the remaining butter and process to coat the cubes with flour, about two 1-second pulses. Transfer the mixture to a medium size mixing bowl.

Combine the ice water and lemon juice in a small bowl. Add half of the liquid to the flour and butter mixture, and toss just until combined. Keep adding the liquid, 1 tablespoon at a time, until the dough will clump together with your hand. Turn the dough out onto a work surface. The dough will be dry and shaggy at this point.

To fraisage the dough, brace the heel of one hand against the work surface and dragging small portions of the dough forward in short, brisk strokes.

Gather the dough together into a rough mound, using a bench scraper if necessary (I just used my hands.)

Repeat the fraisage a second time.

Press the dough into an 8- by 4-inch rectangle, wrap in plastic, and refrigerate for 1 hour.

Place the dough onto a lightly floured large piece of parchment paper and roll into a 15- by 10-inch rectangle.

Fold the dough lengthwise into thirds.

Starting from the narrow end, loosely roll up the dough into a coil.

Press it to form a 6- by 5-inch rectangle.

Repeat the rolling and folding process once more. Roll the dough out into a 15- by 10-inch rectangle. (If at any point in the rolling and folding process the dough becomes too sticky or difficult to work with, transfer it to a baking sheet or cutting board, cover with plastic wrap, and refrigerate until it becomes workable.)

Fold lengthwise into thirds.

Starting from the narrow end, loosely roll up the dough into a coil.

Press it to form a 6- by 5-inch rectangle. Wrap in plastic wrap and chill for at least 1 hour.

Roll the dough into a 20- by 15-inch rectangle, about 1/8-inch thick. Line 2 baking sheets with parchment paper, trim and cut the dough into twelve 5-inch squares, and place 6 on each sheet. (If they aren’t all perfect squares, it is okay – you can cover it up once you fold them over.) Refrigerate the dough squares while you make the filling.



From: http://annies-eats.com/2009/11/13/flaky-apple-turnovers/