Puff Pastry

Ingredients

• i lb, of Vienna flour
• 5- lb. best fresh butter
• i teaspoonful of lemon juice
• cold water (iced if possible) to mix
• yolk of 1 egg

Method

1. 1

   Wash the butter in cold water and squeeze it dry in a clean cloth to a square shape.

2. 2

   Pass the flour through a hair sieve into a basin; make a well in the centre of the flour and put in the lemon juice and yolk of egg.

3. 3

   Mix it with cold water to a paste the consistency of the butter.

4. 4

   Turn it onto a pastry board and knead well.

5. 5

   Roll out to three times the size of the butter in length, place the butter in the centre and fold over in three, pressing the edges firmly together.

6. 6

   This must have seven rolls, with cooling periods on ice.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 85. The excerpt below is the record exactly as published.

Puff Pastry. — Ingredients : i lb, of Vienna flour, 5- lb. best fresh butter, i teaspoonful of lemon juice, cold water (iced if possible) to mix, yolk of 1 egg

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