Puff Pastry

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (3)
Instructions (9)
  1. Work the flour well with a little water into a still dough.
  2. Flour the pastry board slightly.
  3. Roll out the dough until one inch thick.
  4. Flatten the butter and put in the centre of the dough.
  5. Fold the edges up over the butter and roll out very lightly five times, always rolling outwards, and using as little flour as possible on the board.
  6. The butter must on no account be allowed to work through the paste.
  7. Set aside in a cold place, or on ice, for at least an hour.
  8. When making tarts, &c., cut off a piece at a time, instead of using the whole quantity, and roll out very lightly.
  9. Bake in a rather hot oven.
Original Text
*Puff Pastry 1 lb. fresh butter 1 lb. dry sifted flour Salt Work the flour well with a little water into a still dough. Flour the pastry board slightly. Roll out the dough until one inch thick. Flatten the butter and put in the centre of the dough. Fold the edges up over the butter and roll out very lightly five times, always rolling outwards, and using as little flour as possible on the board. The butter must on no account be allowed to work through the paste. Set aside in a cold place, or on ice, for at least an hour. When making tarts, &c., cut off a piece at a time, instead of using the whole quantity, and roll out very lightly. Bake in a rather hot oven. This is a simple and excellent receipt.
Notes
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