I have been binge watching The Great British Baking Show recently, and I have always been too chicken to try to make my own puff pastry. This is the stuff that French Croissants are made. I make a pretty mean Beef Wellington which is frequently part of Christmas dinner or some lucky dinner guests during the rest of the year and sometimes my husband's birthday. This Australian (not English) recipe uses a buttery delicate puff pastry wrapped around roast of filet mignon with a nutty Madeira sauce. I always thought why would I ever make my own when the store bought is just as fabulous?! Maybe this was my way of justifying not putting in the effort--until today.
Below is the recipe I used from the King Arthur Flour company, but added a small square of Hershey's Milk Chocolate square and shaped the baseball-sized packages into squares instead of rolling the dough into croissant triangles.
NOTE: Measurements are by ounces, instead of volume for better accuracy. Refer to photos after the recipe for process.
2 ounces refrigerator cold butter
14 3/4 to 17 ounces all purpose flour
14 ounces refrigerator cold butter, pounded into a 1/2' thick square
10 ounces cold water (use ice cubes)
Makes 16 individual pastries