Puff Pastry

Ingredients

• ^ lb. flour
• i teaspoonful lemon juice
• ^ lb. butter
• Cold water

Method

1. 1

   Have the butter firm, and dry in a floured cloth.

2. 2

   Sieve the flour, and mix to a firm dough with the lemon juice and water, and knead very thoroughly.

3. 3

   Roll out thinly, lay the butter in the centre and fold the pastry over it, roll and fold in three, and set aside for fifteen minutes in a cold place.

4. 4

   Roll and fold it twice, and set aside again.

5. 5

   Repeat this twice until the pastry has had seven rolls and seven folds.

6. 6

   It is then ready to be rolled out for vol-au-vents, patties, etc.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 40. The excerpt below is the record exactly as published.

PUFF PASTRY. ^ lb. flour. i teaspoonful lemon juice. ^ lb. butter. Cold water

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