Puff Paste

Ingredients

• 1 lb. sifted flour
• 1 tsp. sugar
• 1 1b. butter
• White 1 egg
• 1 tsp. salt
• 1 c. or more cold water

Method

1. 1

   Rinse a large bowl with boiling water, then fill with cold water and allow it to stand until cold.

2. 2

   When cold, pour out the water and nearly fill with fresh cold water.

3. 3

   Wash the butter by working it with the hands under the water until it becomes soft and pliable, then pat to free from water.

4. 4

   Reserve 2 tbsp. and form remainder into a cake; place on a plate and set on the ice to chill.

5. 5

   Put the flour on a large platter, make a depression in the centre, and in it put reserved butter, salt, sugar and egg.

6. 6

   Work to a paste with the tips of the fingers, add cold water slowly, and gradually work in the flour, mixing to a soft dough; knead until smooth and elastic.

7. 7

   Roll into a rectangular sheet, cut chilled butter into small pieces and place on lower half of paste.

8. 8

   Dredge well with flour and fold upper half of paste over the lower; press edges together, pat and roll into a long sheet, 3 inch thick.

9. 9

   Fold in the sides and then the ends to the centre; turn paste halfway round, then pat and roll as before.

10. 10

    Repeat until it has been rolled and folded six times.

11. 11

    Chill, shape as desired and chill thoroughly again before baking.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 31. The excerpt below is the record exactly as published.

PUFF PASTE. 1 lb. sifted flour. 1 tsp. sugar. 1 1b. butter. White 1 egg. 1 tsp. salt. 1 c. or more cold water

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