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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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