Puff Pastry (Feuilletage)

Ingredients

• £ lb. flour
• | lb. butter (fresh)
• A pinch of salt
• A squeeze of lemon juice
• Cold water

Method

1. 1

   Weigh the butter and let it lie in cold water.

2. 2

   Sieve the flour and salt into a basin, add lemon juice.

3. 3

   Rub a quarter of the butter into the flour until no lumps remain.

4. 4

   Mix with cold water into a stiff dough.

5. 5

   Roll it thinly, place the butter in the center, fold and roll into a strip.

6. 6

   Repeat the rolling and folding process seven times, cooling between rolls.

7. 7

   After the last roll, let it rest before using.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 536. The excerpt below is the record exactly as published.

Puff Pastry (Feuilletage) £ lb. flour. | lb. butter (fresh). A pinch of salt. A squeeze of lemon juice. Cold water

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