Puff Paste

Ingredients

• For each pound of flour
• use a pound of butter
• an egg

Method

1. 1

   Spread a napkin in a pan of cold water.

2. 2

   Put the butter in the napkin and work with a wooden spoon until pliable.

3. 3

   Shape the butter into a roll, mix the flour, a portion of the butter, and an egg with water to form a paste.

4. 4

   Work the paste well, roll it out, fold over the butter, and roll out again.

5. 5

   Repeat this process several times, then brush with lemon juice and refrigerate.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 97. The excerpt below is the record exactly as published.

Puff Paste. — For each pound of flour use a pound of butter. Spread a napkin in a pan of cold water. Put the butter in the napkin and work with a wooden spoon, carefully keeping the napkin between the butter and the spoon, until the butter becomes pliable and waxy. Shape the butter into a compact roll, and flatten until not more than an inch thick. Mix the flour, an eighth of the butter, and an egg

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