Frenlite Flaky Pastry

Ingredients

• 8 oz. ‘Frenlite’ Flour
• Pinch of Cream of Tartar
• Cold Water to Mix
• 6 oz. Cooking Fat and Margarine mixed
• 4 level teaspoon Salt

Method

1. 1

   Sieve flour, salt and Cream of Tartar.

2. 2

   Rub in quarter of the fat.

3. 3

   Mix to a pliable dough with cold water.

4. 4

   Knead lightly with the finger tips to an even texture.

5. 5

   Roll into an oblong—about 4-inch thick.

6. 6

   Put second quarter of fat in small knobs evenly over two-thirds of the dough.

7. 7

   Fold in three, so that the layers of pastry and fat alternate.

8. 8

   Turn dough once to the left so that the fold is to the left hand.

9. 9

   Roll out again in an oblong strip.

10. 10

    Repeat the process twice till all fat is rolled in.

11. 11

    Fold dough in three, seal edges with rolling pin and roll out as required.

12. 12

    Always roll one way only—away from you.

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 7. The excerpt below is the record exactly as published.

RENLITE * FLAKY PASTRY 8 oz. ‘‘Frenlite’’ Flour Pinch of Cream of Tartar = Cold Water to Mix 6 oz. Cooking Fat and Margarine mixed 4 level teaspoon Salt

Cook this with the app: pantry check, scaling, and the assistant.