Well Done! Congratulations!

잘 했어요! 축하합니다 

That was MyGirl's message to Sister Deer.   Sister Deer had sent pictures of the puff pastry she made from scratch while in Korea.  Not only did she make them from scratch, but apparently, she also made them from memory.  

When I showed MyGirl the pictures and told her that Sister Deer was in Korea, she took a break from her Japanese homework and shifted her mind to Korean for me.  She installed the Korean keyboard on my iPad and typed a "secret" message for Sister Deer.

Sister Deer is the real pastry chef in the family.  Her recipe is simpler that the one I had in my drafts since 2011 (below).   Her version uses an equal amount of butter and flour plus a third of that weight in ice cold water. OK, I admit, that's not too difficult to remember but given my teflon-brain, I figure it is best to write her recipe down.  Eventually I will try one of these two recipes.

QUICKEST PUFF PASTRY

Makes about 11⁄2 pounds of dough

Ingredients:

2 cups unbleached, all purpose flour (about 9 ounces)
20 tablespoons cold unsalted (2 sticks/8 ozs plus 1/2 stick/2 ozs) butter, cut into  ½-inch dice (4 tablespoons/1.2 stick kept separate)
1 teaspoon salt
6 tablespoons cold tap water, plus a tablespoon more, if necessary (I used 7 tbsps)

Method:

1. Place flour in work bowl of food processor fitted with steel blade; add the 4 tablespoons butter; pulse until butter is absorbed, about 10 to 12 pulses of 1 second each.

2. Add remaining butter; pulse once or twice to distribute. Dissolve salt in water and add to flour mixture; pulse 3 or 4 times, until dough just starts to form a rough ball  — do not overprocess. If mixture remains very dry, add a teaspoon of water at a time and pulse again.

3. Turn dough onto floured work surface and shape into rough rectangle, then place on top of sheet of well-floured plastic wrap measuring at least 12-by-18 inches. Lightly flour top of dough and cover with another sheet of wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to 
make 12-by-18-inch rectangle of dough.

4. Peel away plastic wrap and invert dough onto floured work surface, long side facing you. Peel away second piece of wrap. Fold top third of dough down and bottom third up to make 4-by-18-inch rectangle, 
then  ROLL UP dough from one of the 4-inch ends. Make sure the end of the roll is under the dough. Press the roll of dough out into an approximately 6- inch square, using the palms of your hands or a rolling pin. Wrap in plastic, and refrigerate for 1 hour, or until firm.


Notes

STORAGE: Keep the dough refrigerated and use it within 2 to 3 days. Or freeze the dough for up to a month and defrost it in the refrigerator overnight before using.