Since the dough contains no yeast, the way this pastry puffs in the oven is pure magic. Okay, so it's not magic, it's chemistry. But puff pastry is still one of the most satisfying items to bake. Puff pastry is leavened by water in the layers of butter and dough evaporating in the hot oven, causing the layers to separate. This is the easiest recipe for Pastry Puff and it's so universal.. It will be ready in 2 hours. Think of many possibilities of what you can make with it, like cakes and pies (sweet and savory), pirojki and pastries. The dough is very soft and crumbly. I made Asparagus wrapped in pastry puff, Butternut Squash Purses, Apple Ricotta Pastry Butterflies, Napoleon Cake, French Persimmon Tart, Pastry Puff Vanilla Bean Cream Horns, Flaky Cream Cheese Filled Pastry Hearts and Pastry Meat Potato Pie.
7 3/4 cup flour
7 sticks (800 grams) butter or Imperial margarine (Note: I made it with 4 sticks of butter and 3 sticks of margarine and the dough was even better than all margarine. All butter, will be the best choice but if it cost too much, just make with half butter half margarine.)
12 oz cold water
2 tbs vinegar
If you are using unsalted butter add 1 tsp salt.
All ingredients must be icy cold.
Fluff eggs in the cup.
Add vinegar and cold water. Put this mixture in the freezer, while you are grating the butter or margarine.
Dip the margarine in the flour and grate it.
In the process of grating the margarine you should always sprinkle it with flour (no kneading). After all frayed margarine, add the remaining flour and mix lightly (don't over mix) it with the flour.
Make like circle with a hole inside for water mixture.
Add water mixture to margarine-ground flour, gradually pouring liquid in small portions. Working very quickly mix the dough together so it sticks (It has to stay cold). Gather the dough into a large piece and divide it into 4 parts. Each part put in a separate plastic bag and place in the refrigerator for at least 2 hours. Then you can make whatever you desire. The best tip is: always keep dough that you are not using in the fridge. As soon you roll out a piece of dough and you have extra pieces leftover put it to the fridge right away.
The key is to keep the dough always cold.
This recipe is from videoculinary.ru