Puff Paste (Pâte Feuilletée)

Ingredients

• 1% cups butter
• 1 teaspoon salt
• 3% cups flour, sifted
• 1 cup ice water

Method

1. 1

   Knead butter in cold water to remove salt, press into a flat square, dry, and place on ice to harden.

2. 2

   Sift flour into mixing bowl, make hollow in center and put in 2 tablespoons butter, salt, and ice water.

3. 3

   Gradually work to a soft, smooth dough and knead 5 minutes on floured board.

4. 4

   Cover, and set on ice 15 minutes.

5. 5

   Roll out to a sheet about 0.25 inch thick and lay butter in center.

6. 6

   Fold over corners to enclose it (this is called 1 turn); flatten lightly with roller until dough is about 2 inches thick and again set on ice for 15 minutes.

7. 7

   Repeat this operation twice more, making 4 turns in all.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 158. The excerpt below is the record exactly as published.

PUFF PASTE (Pate Feuillettee) 1% cups butter 1 teaspoon salt 3% cups flour, sifted 1 cup ice water

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