Puff Pastry

Ingredients

• g fine or Hungarian flour
• g butter
• g flour
• g butter
• salt
• tbsp grappa (acquavite)
• water

Instructions

1. Make a dough of flour, warm water, salt, a tablespoon of grappa, and a walnut of butter; work it hard for at least half an hour, shape into a rectangle, wrap, and rest.
2. Work the butter until evenly pliable, shape it into a loaf, and chill it in fresh water.
3. Roll the dough just enough to enclose the butter; seal it in with no trapped air.
4. Roll out thin, fold in three, and repeat six rollings with ten-minute rests, keeping a rectangular shape three times longer than wide and pricking any blisters.
5. On the seventh, fold in two and roll to just under a centimeter thick. Use for vol-au-vents, jam pastries, marzipan tarts, or savory fillings; gild the tops (not edges) with yolk, or dust with confectioner's sugar for dessert.