German Puffs (Flake Puff Pastry)

Ingredients

• i lb. flour
• I A little pinch of salt
• i lb. butter
• | A little water

Method

1. 1

   Rub half of the butter well into the flour, and mix with a little cold water, then roll out flat once.

2. 2

   Place other half of butter in pieces over it.

3. 3

   Roll out again and double over, knocking it well five times with side of hand.

4. 4

   Then lay aside for a quarter of an hour.

5. 5

   Repeat from * three times.

6. 6

   Then roll out as thin as a penny, cut in circles, and put half a teaspoonful of jelly in centre of each, and fold over to form half circles.

7. 7

   Place on buttered paper on shelf and fire in a quick oven, taking care not to scorch.

8. 8

   These should rise at least two inches.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 43. The excerpt below is the record exactly as published.

GERMAN PUFFS (Flake Puff Pastry). i lb. flour. I A little pinch of salt. i lb. butter. | A little water

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